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Lactoferrin, a Pleiotropic Protein in Health and Disease

Antioxidants & redox signaling, 2016-05, Vol.24 (14), p.813

2016

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Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

Nutrients, 2020-05, Vol.12 (6), p.1607

2020

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High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

Molecules (Basel, Switzerland), 2020-06, Vol.25 (11), p.2685

2020

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Contribution of biofouling to permeation flux decline and membrane resistance changes during whey ultrafiltration

International dairy journal, 2021-06, Vol.117, p.105010, Article 105010

2021

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Immunomodulatory peptides obtained by the enzymatic hydrolysis of whey proteins

International dairy journal, 2006-11, Vol.16 (11), p.1315-1323

2006

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Effect of High Hydrostatic Pressure Intensity on Structural Modifications in Mealworm ( Tenebrio molitor ) Proteins

Foods, 2022-03, Vol.11 (7), p.956

2022

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Occurrence of Peptide-Peptide Interactions during the Purification of Self-Assembling Peptide f1-8 from a β-Lactoglobulin Tryptic Hydrolysate

Molecules (Basel, Switzerland), 2021-03, Vol.26 (5), p.1432

2021

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Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk

Molecules (Basel, Switzerland), 2020-03, Vol.25 (5), p.1184

2020

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Membrane processes in dairy technology—From a simple idea to worldwide panacea

International dairy journal, 2008-07, Vol.18 (7), p.735-740

Pouliot, Yves

2008

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Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes

International dairy journal, 2007-10, Vol.17 (10), p.1179-1187

2007

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Effect of buttermilk consumption on blood pressure in moderately hypercholesterolemic men and women

Nutrition (Burbank, Los Angeles County, Calif.), 2014, Vol.30 (1), p.116-119

2014

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Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration

Membranes (Basel), 2021-01, Vol.11 (1), p.55

2021

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Integrating Pressure-Driven Membrane Separation Processes to Improve Eco-Efficiency in Cheese Manufacture: A Preliminary Case Study

Membranes (Basel), 2020-10, Vol.10 (10), p.287

2020

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Plasma Lactoferrin Levels Positively Correlate with Insulin Resistance despite an Inverse Association with Total Adiposity in Lean and Severely Obese Patients

PloS one, 2016-11, Vol.11 (11), p.e0166138-e0166138

2016

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Valorization of Concentrated Dairy White Wastewater by Reverse Osmosis in Model Cheese Production

Dairy (Basel), 2022-06, Vol.3 (2), p.248-261

2022

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Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule

Foods, 2022-02, Vol.11 (4), p.512

2022

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Characterization of Chemical and Bacterial Compositions of Dairy Wastewaters

Dairy (Basel), 2021-04, Vol.2 (2), p.179-190

2021

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Effect of Ultrafiltration of Milk Prior to Fermentation on Mass Balance and Process Efficiency in Greek-Style Yogurt Manufacture

Foods, 2018-09, Vol.7 (9), p.144

2018

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Preservation of Anti-cytomegalovirus Activity in Human Milk Following High-Pressure Processing Compared to Holder Pasteurization

Frontiers in nutrition (Lausanne), 2022-05, Vol.9, p.918814-918814

2022

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Analysis of Microbiota Persistence in Quebec’s Terroir Cheese Using a Metabarcoding Approach

Microorganisms (Basel), 2022-07, Vol.10 (7), p.1381

2022

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On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency

Foods, 2019-06, Vol.8 (6), p.198

2019

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Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology

Trends in Food Science & Technology, 2018-10, Vol.80, p.187-198

2018

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Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment

International dairy journal, 2019-08, Vol.95, p.6-14

2019

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Effect of ultra-high-pressure homogenisation on sweet buttermilk

International dairy journal, 2023-08, Vol.143, p.105673, Article 105673

2023

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Ultrafiltration performance and recovery of bioactive peptides after fractionation of tryptic hydrolysate generated from pressure-treated β-lactoglobulin

Journal of membrane science, 2018-06, Vol.556, p.42-53

2018

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Lactoferrin, a Pleiotropic Protein in Health and Disease

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

Contribution of biofouling to permeation flux decline and membrane resistance changes during whey ultrafiltration

Immunomodulatory peptides obtained by the enzymatic hydrolysis of whey proteins

Effect of High Hydrostatic Pressure Intensity on Structural Modifications in Mealworm ( Tenebrio molitor ) Proteins

Occurrence of Peptide-Peptide Interactions during the Purification of Self-Assembling Peptide f1-8 from a β-Lactoglobulin Tryptic Hydrolysate

Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk

Membrane processes in dairy technology—From a simple idea to worldwide panacea

Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes

Effect of buttermilk consumption on blood pressure in moderately hypercholesterolemic men and women

Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration

Integrating Pressure-Driven Membrane Separation Processes to Improve Eco-Efficiency in Cheese Manufacture: A Preliminary Case Study

Plasma Lactoferrin Levels Positively Correlate with Insulin Resistance despite an Inverse Association with Total Adiposity in Lean and Severely Obese Patients

Valorization of Concentrated Dairy White Wastewater by Reverse Osmosis in Model Cheese Production

Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule

Characterization of Chemical and Bacterial Compositions of Dairy Wastewaters

Effect of Ultrafiltration of Milk Prior to Fermentation on Mass Balance and Process Efficiency in Greek-Style Yogurt Manufacture

Preservation of Anti-cytomegalovirus Activity in Human Milk Following High-Pressure Processing Compared to Holder Pasteurization

Analysis of Microbiota Persistence in Quebec’s Terroir Cheese Using a Metabarcoding Approach

On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency

Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology

Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment

Effect of ultra-high-pressure homogenisation on sweet buttermilk

Ultrafiltration performance and recovery of bioactive peptides after fractionation of tryptic hydrolysate generated from pressure-treated β-lactoglobulin

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