Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review (Google scholar)

Yasamin Soleimanian, Ibrahima Sanou, Sylvie L Turgeon, Diego Canizares, Seddik Khalloufi

Comprehensive Reviews in Food Science and Food Safety 21 (1), 371-415

https://doi.org/10.1111/1541-4337.12875

Impact of temperature and cooking time on the physicochemical properties and sensory potential of seaweed water extracts of Palmaria palmata and Saccharina longicruris (Google scholar)

Bétina Lafeuille, Nellie Francezon, Charles Goulet, Véronique Perreault, Sylvie L Turgeon, Lucie Beaulieu

Journal of Applied Phycology, 1-17

https://doi.org/10.1007/s10811-022-02731-0

The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review (Google scholar)

Goly Fayaz, Yasamin Soleimanian, Mmadi Mhamadi, Sylvie L Turgeon, Seddik Khalloufi

Comprehensive Reviews in Food Science and Food Safety

https://doi.org/10.1111/1541-4337.12934

Relationship between smoothing temperature, storage time, syneresis and rheological properties of stirred yogurt (Google scholar)

Valérie Guénard-Lampron, Sébastien Villeneuve, Daniel St-Gelais, Sylvie L Turgeon

International Dairy Journal 109, 104742

https://doi.org/10.1016/j.idairyj.2020.104742

Environmental evaluation of new brewer’s spent grain preservation pathways for further valorization in human nutrition (Google scholar)

Gaëlle Petit, Emilie Korbel, Vanessa Jury, Mohammed Aider, Samira Rousselière, Luc K Audebrand, Sylvie L Turgeon, Sergey Mikhaylin

ACS Sustainable Chemistry & Engineering 8 (47), 17335-17344

https://doi.org/10.1021/acssuschemeng.0c04236

Role of Amino Acids in Blood Glucose Changes in Young Adults Consuming Cereal with Milks Varying in Casein and Whey Concentrations and Their Ratio (Google scholar)

Bonnie Kung, Sylvie L Turgeon, Shirley Vien, Ruslan Kubant, Dalia El Khoury, Amanda J Wright, H Douglas Goff, G Harvey Anderson

The Journal of Nutrition 150 (12), 3103-3113

https://doi.org/10.1093/jn/nxaa275

Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis (Google scholar)

A Gilbert, L-E Rioux, D St-Gelais, SL Turgeon

Journal of Dairy Science 103 (3), 2139-2152

https://doi.org/10.3168/jds.2019-16787

Effect of stirring operations on changes in physical and rheological properties of nonfat yogurts during storage (Google scholar)

V Guénard-Lampron, D St-Gelais, S Villeneuve, SL Turgeon

Journal of Dairy Science 103 (1), 210-214

https://doi.org/10.3168/jds.2019-16434

How do smoothing conditions and storage time change syneresis, rheological and microstructural properties of nonfat stirred acid milk gel? (Google scholar)

Valérie Guénard-Lampron, Véronique Bosc, Daniel St-Gelais, Sébastien Villeneuve, Sylvie L Turgeon

International Dairy Journal 109, 104780

https://doi.org/10.1016/j.idairyj.2020.104780

Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses (Google scholar)

Audrey Gilbert, Laurie-Eve Rioux, Daniel St-Gelais, Sylvie L Turgeon

Food Hydrocolloids 106, 105907

https://doi.org/10.1016/j.foodhyd.2020.105907

Symposium review: The dairy matrix—Bioaccessibility and bioavailability of nutrients and physiological effects (Google scholar)

Sylvie L Turgeon, Guillaume Brisson

Journal of dairy science 103 (7), 6727-6736

https://doi.org/10.3168/jds.2019-17308

Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures (Google scholar)

Alexandra Dion-Poulin, Myriam Laroche, Alain Doyen, Sylvie L Turgeon

Molecules 25 (22), 5366

https://doi.org/10.3390/molecules25225366

Role of the matrix on the digestibility of dairy fat and health consequences (Google scholar)

Marie-Caroline Michalski, Laurie-Eve Rioux, Sylvie L Turgeon

Dairy Fat Products and Functionality, 153-202

https://doi.org/10.1007/978-3-030-41661-4_8

Textural Characteristics of Canadian Foods: Influences and Properties of Poutine Cheese and Maple Products (Google scholar)

Laurie‐Eve Rioux, Véronique Perreault, Sylvie L Turgeon

Textural Characteristics of World Foods, 37-51

https://doi.org/10.1002/9781119430902.ch4

Postprandial lipemia and fecal fat excretion in rats is affected by the calcium content and type of milk fat present in Cheddar-type cheeses (Google scholar)

Erik Ayala-Bribiesca, Sylvie L Turgeon, Geneviève Pilon, André Marette, Michel Britten

Food research international 107, 589-595

https://doi.org/10.1016/j.foodres.2018.02.058

Production of set yoghurts using thermophilic starters composed of two strains with different growth biocompatibilities and producing different exopolysaccharides (Google scholar)

Julie Bullard, Daniel St-Gelais, Sylvie L Turgeon

International dairy journal 79, 33-42

https://doi.org/10.1016/j.idairyj.2017.12.004

Chapitre 22 partie Impact des technologies sur les caractéristiques nutrition santé des fromages: protéines (Google scholar)

Sylvie Turgeon, Didier Dupont

Le Fromage, 1001 pages

Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion (Google scholar)

Xixi Fang, Laurie-Eve Rioux, Steve Labrie, Sylvie L Turgeon

International dairy journal 56, 169-178

https://doi.org/10.1016/j.idairyj.2016.01.023

Disintegration and nutrients release from cheese with different textural properties during in vitro digestion (Google scholar)

Xixi Fang, Laurie-Eve Rioux, Steve Labrie, Sylvie L Turgeon

Food Research International 88, 276-283

https://doi.org/10.1016/j.foodres.2016.04.008

The harmonized INFOGEST in vitro digestion method: From knowledge to action (Google scholar)

Lotti Egger, Olivia Ménard, Cristina Delgado-Andrade, Paula Alvito, Ricardo Assunção, Simon Balance, Reyes Barberá, Andre Brodkorb, Thomas Cattenoz, Alfonso Clemente, Irene Comi, Didier Dupont, Guadalupe Garcia-Llatas, María Jesús Lagarda, Steven Le Feunteun, Lonneke JanssenDuijghuijsen, Sibel Karakaya, Uri Lesmes, Alan R Mackie, Carla Martins, Anne Meynier, Beatriz Miralles, Brent S Murray, Anne Pihlanto, Gianluca Picariello, Claudia N Santos, Sebnem Simsek, Isidra Recio, Neil Rigby, Laurie-Eve Rioux, Helena Stoffers, Ana Tavares, Lucelia Tavares, Sylvie Turgeon, Ellen K Ulleberg, Gerd E Vegarud, Guy Vergères, Reto Portmann

Food Research International 88, 217-225

https://doi.org/10.1016/j.foodres.2015.12.006

Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility (Google scholar)

Erik Ayala-Bribiesca, Martine Lussier, Denise Chabot, Sylvie L Turgeon, Michel Britten

International dairy journal 53, 1-9

https://doi.org/10.1016/j.idairyj.2015.09.002

Impact of starch and exopolysaccharide-producing lactic acid bacteria on the properties of set and stirred yoghurts (Google scholar)

Marie-Claude Gentès, Sylvie L Turgeon, Daniel St-Gelais

International dairy journal 55, 79-86

https://doi.org/10.1016/j.idairyj.2015.12.006