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Sylvie L. Turgeon

Sylvie L. Turgeon

D-Index & Metrics

Chemistry

D-Index
53
Citations
11514
World Ranking
12981
National Ranking
353

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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