Sandra I. Laneuville

Associative phase separation of β-lactoglobulin/pectin solutions: a kinetic study by small angle static light scattering

Maude Girard, Christian Sanchez, Sandra I. Laneuville et al. · Colloids and Surfaces B Biointerfaces · 2004 · 94 citations

β-Lactoglobulin/pectin Solutions, Associative Phase Separation, Protein Phase Separation +5

Effect of preparation conditions on the characteristics of whey protein—xanthan gum complexes

Sandra I. Laneuville · Food Hydrocolloids · 2000 · 94 citations

Food Chemistry, Preparation Conditions, Biomanufacturing +10

Gelation of Native β-Lactoglobulin Induced by Electrostatic Attractive Interaction with Xanthan Gum

Sandra I. Laneuville, Sylvie L. Turgeon, Christian Sanchez et al. · Langmuir · 2006 · 73 citations

Biopolymer Gel, Gelation Process, Biochemistry +15

Formula Optimization of a Low‐fat Food System Containing Whey Protein Isolate‐ Xanthan Gum Complexes as Fat Replacer

Sandra I. Laneuville, Paul Paquin, Sylvie L. Turgeon · Journal of Food Science · 2005 · 70 citations

Nutrition, Food Analysis, Food Biophysics +16

Changes in the physical properties of xanthan gum induced by a dynamic high-pressure treatment

Sandra I. Laneuville, Sylvie L. Turgeon, Paul Paquin · Carbohydrate Polymers · 2012 · 50 citations

Xanthan Gum, High Hydrostatic Pressure, Dynamic High-pressure Treatment +1