Paul Paquin
Commissariat à l'Énergie Atomique et aux Énergies Alternatives(FR)
Publications by Year
Research Areas
Proteins in Food Systems, Microencapsulation and Drying Processes, Meat and Animal Product Quality, Protein Hydrolysis and Bioactive Peptides, Food Chemistry and Fat Analysis
Most-Cited Works
- → Technological properties of high pressure homogenizers: the effect of fat globules, milk proteins, and polysaccharides(1999)220 cited
- → Study of the effect of trans fatty acids from ruminants on blood lipids and other risk factors for cardiovascular disease(2008)203 cited
- → Near-Infrared Analysis of Fat, Protein, and Casein in Cow's Milk(1999)165 cited
- → Elaboration and Characterization of Whey Protein Beads by an Emulsification/Cold Gelation Process: Application for the Protection of Retinol(2002)160 cited
- → Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion(2008)151 cited
- → Inactivation of Foodborne Pathogens in Milk Using Dynamic High Pressure(2002)141 cited