Romuald Gaillard

Université Laval - Québec / Canada

Engineering & Technology / Food Science and Engineering

AD Scientific Index ID: 5269649

Laval University

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Romuald Gaillard's MOST POPULAR ARTICLES

1-) Effect of ultra-high pressure homogenization on structural and techno-functional properties of egg yolk granule proteinsR Gaillard, D Gagnon, V Perreault, A Marciniak, Y Pouliot, G Brisson, ...Lwt 178, 114624, 2023

2-) Impact of ultra-high pressure homogenization on the structural properties of egg yolk granuleR Gaillard, A Marciniak, G Brisson, V Perreault, JD House, Y Pouliot, ...Foods 11 (4), 512, 2022

3-) Effect of high‐hydrostatic pressure on the digestibility of egg yolk and granuleY Ben‐Fadhel, V Perreault, A Marciniak, R Gaillard, Y Pouliot, G Brisson, ...Journal of Food Science, 202412024

4-) Ultra-high pressure homogenization does not impair the in vitro digestibility of egg yolk granule proteinsR Gaillard, V Richard, F Nadeau, V Perreault, YB Fadhel, Y Pouliot, ...LWT 206, 116584, 20242024

5-) Étude de l\'impact des ultra-hautes pressions d\'homogénéisation sur la structure, les propriétés techno-fonctionnelles et la digestibilité du granule du jaune d\'œufR Gaillard

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