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Rioux, Laurie-Eve
70  Ergebnisse:
Personensuche X
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1

In Vitro Bioaccessibility of Proteins and Bioactive Compoun..:

Vasconcelos, Margarida M. M. ; Marson, Gabriela V. ; Rioux, Laurie-Eve...
Marine Drugs.  21 (2023)  2 - p. 102 , 2023
Link: https://doi.org/10.3390/..
 
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2

Role of the Matrix on the Digestibility of Dairy Fat and He..:

, In: Dairy Fat Products and Functionality,
Michalski, Marie-Caroline ; Rioux, Laurie-Eve ; Turgeon, Sylvie L. - p. 153-202 , 2020
Link: https://doi.org/10.1007/..
 
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3

Characterization of syneresis phenomena in stirred acid mil..:

Gilbert, Audrey ; Rioux, Laurie-Eve ; St-Gelais, Daniel.
Food Hydrocolloids.  106 (2020)  - p. 105907 , 2020
Link: https://doi.org/10.1016/..
 
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4

Study of the interactions between pectin in a blueberry pur..:

Chevalier, Laura M. ; Rioux, Laurie-Eve ; Angers, Paul.
Food Hydrocolloids.  87 (2019)  - p. 61-70 , 2019
Link: https://doi.org/10.1016/..
 
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5

Correlating in vitro digestion viscosities and bioaccessibl..:

Kung, Bonnie ; Turgeon, Sylvie L. ; Rioux, Laurie-Eve...
Food & Function.  10 (2019)  12 - p. 7687-7696 , 2019
Link: https://doi.org/10.1039/..
 
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6

Identification of texture parameters influencing commercial..:

Guinot, Léa ; Rioux, Laurie-Eve ; Labrie, Steve..
Food Research International.  121 (2019)  - p. 269-277 , 2019
Link: https://doi.org/10.1016/..
 
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7

Influence of food structure on dairy protein, lipid and cal..:

Fardet, Anthony ; Dupont, Didier ; Rioux, Laurie-Eve.
Critical Reviews in Food Science and Nutrition.  59 (2018)  13 - p. 1987-2010 , 2018
Link: https://doi.org/10.1080/..
 
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8

Differential impact of the cheese matrix on the postprandia..:

Drouin-Chartier, Jean-Philippe ; Tremblay, André J ; Maltais-Giguère, Julie...
The American Journal of Clinical Nutrition.  106 (2017)  6 - p. 1358-1365 , 2017
Link: https://doi.org/10.3945/..
 
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9

Seaweeds: A traditional ingredients for new gastronomic sen..:

Rioux, Laurie-Eve ; Beaulieu, Lucie ; Turgeon, Sylvie L.
Food Hydrocolloids.  68 (2017)  - p. 255-265 , 2017
Link: https://doi.org/10.1016/..
 
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10

Formation and functional properties of protein–polysacchari..:

Le, Xuan T. ; Rioux, Laurie-Eve ; Turgeon, Sylvie L.
Advances in Colloid and Interface Science.  239 (2017)  - p. 127-135 , 2017
Link: https://doi.org/10.1016/..
 
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11

Commercial cheeses with different texture have different di..:

Fang, Xixi ; Rioux, Laurie-Eve ; Labrie, Steve.
International Dairy Journal.  56 (2016)  - p. 169-178 , 2016
Link: https://doi.org/10.1016/..
 
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12

Disintegration and nutrients release from cheese with diffe..:

Fang, Xixi ; Rioux, Laurie-Eve ; Labrie, Steve.
Food Research International.  88 (2016)  - p. 276-283 , 2016
Link: https://doi.org/10.1016/..
 
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13

The harmonized INFOGEST in vitro digestion method: From kno..:

Egger, Lotti ; Ménard, Olivia ; Delgado-Andrade, Cristina...
Food Research International.  88 (2016)  - p. 217-225 , 2016
Link: https://doi.org/10.1016/..
 
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14

Characterization of antibacterial activity from protein hyd..:

Beaulieu, Lucie ; Bondu, Stéphanie ; Doiron, Kim..
Journal of Functional Foods.  17 (2015)  - p. 685-697 , 2015
Link: https://doi.org/10.1016/..
 
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15

Molecular weight and sulfate content modulate the inhibitio..:

Kim, Kyung-Tae ; Rioux, Laurie-Eve ; Turgeon, Sylvie L.
PharmaNutrition.  3 (2015)  3 - p. 108-114 , 2015
Link: https://doi.org/10.1016/..
 
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