World's Best Scientists 2026 revealed!
Sylvie L. Turgeon

Sylvie L. Turgeon

D-Index & Metrics

Chemistry

D-Index
53
Citations
11514
World Ranking
12979
National Ranking
353

Sylvie L. Turgeon publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Sylvie L. Turgeon sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 125 publications — 7th percentile

7% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Sylvie L. Turgeon D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Sylvie L. Turgeon sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 53 D-Index — 28th percentile

28% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Sylvie L. Turgeon is affiliated with Université Laval in Canada and has contributed extensively to the field of Agricultural and Biological Sciences. Their research predominantly focuses on Food Science, with additional work in Molecular Biology, Nutrition and Dietetics, Biomaterials, and Aquatic Science.

The main topics covered in their research include:

  • Proteins in Food Systems
  • Polysaccharides Composition and Applications
  • Seaweed-derived Bioactive Compounds
  • Microencapsulation and Drying Processes
  • Food composition and properties
  • Meat and Animal Product Quality
  • Protein Hydrolysis and Bioactive Peptides

Frequent coauthors collaborating with Sylvie L. Turgeon are:

  • Audrey Gilbert
  • Daniel St-Gelais
  • Véronique Perreault
  • Lucie Beaulieu
  • Laurie-Eve Rioux

Many of their articles are published in the following venues:

  • Food Hydrocolloids
  • Journal of Dairy Science
  • Comprehensive Reviews in Food Science and Food Safety
  • International Journal of Gastronomy and Food Science
  • International Dairy Journal

Some recent publications include:

  • Studying stirred yogurt microstructure and its correlation to physical properties: A review, 2021, Food Hydrocolloids
  • Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses, 2020, Food Hydrocolloids
  • Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis, 2020, Journal of Dairy Science
  • Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures, 2020, Molecules
  • Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review, 2021, Comprehensive Reviews in Food Science and Food Safety

Best Publications

  • Protein/polysaccharide complexes and coacervates in food systems

    Christophe Schmitt;Sylvie L. Turgeon

  • Protein–polysaccharide complexes and coacervates

    S.L. Turgeon;C. Schmitt;C. Sanchez

  • Characterization of polysaccharides extracted from brown seaweeds

    L.-E. Rioux;S.L. Turgeon;M. Beaulieu

  • Protein-polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects

    S.L Turgeon;M Beaulieu;C Schmitt;C Sanchez

  • Formation and functional properties of protein-polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels.

    Xuan T. Le;Laurie-Eve Rioux;Sylvie L. Turgeon

  • Alpha-amylase and alpha-glucosidase inhibition is differentially modulated by fucoidan obtained from Fucus vesiculosus and Ascophyllum nodosum.

    Kyung-Tae Kim;Laurie-Eve Rioux;Sylvie L. Turgeon

  • The harmonized INFOGEST in vitro digestion method: From knowledge to action

    Lotti Egger;Olivia Ménard;Cristina Delgado-Andrade;Paula Alvito

  • Structural characterization of laminaran and galactofucan extracted from the brown seaweed Saccharina longicruris.

    Laurie-Eve Rioux;Sylvie L. Turgeon;Martin Beaulieu

  • Interbiopolymer complexing between β-lactoglobulin and low- and high-methylated pectin measured by potentiometric titration and ultrafiltration

    Maude Girard;Sylvie L Turgeon;Sylvie F Gauthier

  • Thermodynamic Parameters of β-Lactoglobulin−Pectin Complexes Assessed by Isothermal Titration Calorimetry

    Maude Girard;Sylvie L Turgeon;Sylvie F Gauthier

  • Food matrix impact on macronutrients nutritional properties

    Sylvie L. Turgeon;Laurie-Eve Rioux

  • Rheology of κ-carrageenan and β-lactoglobulin mixed gels.

    M.M. Ould Eleya;S.L. Turgeon

  • Seaweeds: A traditional ingredients for new gastronomic sensation

    Laurie-Eve Rioux;Lucie Beaulieu;Sylvie L. Turgeon

  • Effect of season on the composition of bioactive polysaccharides from the brown seaweed Saccharina longicruris.

    Laurie-Eve Rioux;Sylvie L. Turgeon;Martin Beaulieu

  • Interfacial properties of tryptic peptides of .beta.-lactoglobulin

    Sylvie L. Turgeon;Sylvie F. Gauthier;Daniel. Molle;Joelle. Leonil

  • Improvement and modification of whey protein gel texture using polysaccharides

    Sylvie L Turgeon;Martin Beaulieu

  • Protein + Polysaccharide Coacervates and Complexes: From Scientific Background to their Application as Functional Ingredients in Food Products

    Sylvie L. Turgeon;Sandra I. Laneuville

  • Surface Activity and Related Functional Properties of Peptides Obtained from Whey Proteins

    S.F. Gauthier;P. Paquin;Y. Pouliot;S. Turgeon

  • Characterization of antibacterial activity from protein hydrolysates of the macroalga Saccharina longicruris and identification of peptides implied in bioactivity

    Lucie Beaulieu;Lucie Beaulieu;Stéphanie Bondu;Stéphanie Bondu;Kim Doiron;Kim Doiron;Laurie-Eve Rioux

  • Associative phase separation of β-lactoglobulin/pectin solutions: a kinetic study by small angle static light scattering

    Maude Girard;Christian Sanchez;Sandra I Laneuville;Sylvie L Turgeon

  • Formation of native whey protein isolate–low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods

    Gerard K. Bédié;Sylvie L. Turgeon;Joseph Makhlouf

Frequent Co-Authors

Sylvie F. Gauthier
Sylvie F. Gauthier Université Laval
Milena Corredig
Milena Corredig Aarhus University
Sylvie Gauthier
Sylvie Gauthier Natural Resources Canada
Didier Dupont
Didier Dupont Institut Agro, France
Costas G. Biliaderis
Costas G. Biliaderis Aristotle University of Thessaloniki
Laurent Bazinet
Laurent Bazinet Université Laval
Alan R. Mackie
Alan R. Mackie University of Leeds
Isidra Recio
Isidra Recio Spanish National Research Council
G. Harvey Anderson
G. Harvey Anderson University of Toronto
Gerd E. Vegarud
Gerd E. Vegarud Norwegian University of Life Sciences

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