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Citation: Sl. Turgeon et M. Beaulieu, Improvement and modification of whey protein gel texture using polysaccharides, FOOD HYDROC, 15(4-6), 2001, pp. 583-591

Authors: Turcot, S Turgeon, SL St-Gelais, D

Citation: S. Turcot et al., Effect of buttermilk phospholipid concentrations in cheese milk on production and composition of low fat Cheddar cheese., LAIT, 81(3), 2001, pp. 429-442

Authors: Laneuville, SI Paquin, P Turgeon, SL

Citation: Si. Laneuville et al., Effect of preparation conditions on the characteristics of whey protein - xanthan gum complexes, FOOD HYDROC, 14(4), 2000, pp. 305-314

Authors: Eleya, MMO Turgeon, SL

Citation: Mmo. Eleya et Sl. Turgeon, The effects of pH on the rheology of beta-lactoglobulin/kappa-carrageenan mixed gels, FOOD HYDROC, 14(3), 2000, pp. 245-251

Authors: Eleya, MMO Turgeon, SL

Citation: Mmo. Eleya et Sl. Turgeon, Rheology of kappa-carrageenan and beta-lactoglobulin mixed gels, FOOD HYDROC, 14(1), 2000, pp. 29-40

Authors: Hlavacs, TL Turgeon, SL Shah, RP Adelman, HM

Citation: Tl. Hlavacs et al., A pale woman with epistaxis and petechiae, HOSP PRACT, 34(12), 1999, pp. 33-34