| Studying stirred yogurt microstructure and its correlation to physical properties: A review A Gilbert, SL Turgeon Food Hydrocolloids 121, 106970, 2021 | 53 | 2021 |
| Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses A Gilbert, LE Rioux, D St-Gelais, SL Turgeon Food Hydrocolloids 106, 105907, 2020 | 40 | 2020 |
| Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis A Gilbert, LE Rioux, D St-Gelais, SL Turgeon Journal of Dairy Science 103 (3), 2139-2152, 2020 | 40 | 2020 |
| Development of an analytical method to measure insoluble and soluble starch in sugarcane and sweet sorghum products MR Cole, G Eggleston, A Gilbert, YJ Chung Food chemistry 190, 50-59, 2016 | 29 | 2016 |
| Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties A Gilbert, LE Rioux, D St-Gelais, SL Turgeon Journal of Dairy Science 104 (10), 10485-10499, 2021 | 20 | 2021 |
| The presence and implication of soluble, swollen, and insoluble starch at the sugarcane factory and refinery. M Cole, G Eggleston, A Gilbert, I Rose, B Andrzejewski, E St. Cyr, ... | 17 | 2013 |
| Development of a research method to measure insoluble and soluble starch in sugarcane factory and refinery products M Cole, G Eggleston, A Gilbert, YJ Chung Proceedings of the 2014 Sugar Industry Technologists Meeting 73, 212-229, 2014 | 12 | 2014 |
| A new look at starch in the sugarcane factory and refinery: The presence of soluble and insoluble starch G Eggleston, M Cole, A Gilbert, I Rose, B Andrzejewski, E St Cyr, ... Proc Sugar Ind Technol China 72 (1066), 326-339, 2013 | 6 | 2013 |
| Effect of the Heat Exchanger Type on Stirred Yogurt Properties Formulated at Different Total Solids and Fat Contents N Lussier, A Gilbert, D St-Gelais, SL Turgeon Dairy 4 (1), 108-123, 2023 | 2 | 2023 |
| Détermination du rôle de la température de lissage et de la formulation du yogourt brassé sur l’évolution de ses propriétés durant son entreposage en utilisant la résonance … A Gilbert | 2 | 2020 |
| A methodological approach to assess the ropy character of stirred acid dairy gels based on the measure of adhesiveness. S Nahali, A Gilbert, C Marchand, MH Lessard, D Miller, S Fraud, S Labrie, ... JDS Communications, 2024 | 1 | 2024 |
| Yogurts and Fermented Milks MH FAMELART, S TURGEON, V GAGNAIRE, G JAN, E GUEDON, ... Milk and Dairy Products: Some Challenges for the Dairy Industry, 79, 2024 | | 2024 |
Sylvie L. TurgeonUniversité Laval在 fsaa.ulaval.ca 的电子邮件经过验证
Sylvie L. TurgeonUniversité Laval在 fsaa.ulaval.ca 的电子邮件经过验证