Maude Girard - Concepedia

Author

Maude Girard

Université Laval

Also Known As

M. Girard, Maude Girard

Publications

766

Citations

H-Index

Concepts

All Affiliations

Université Laval Nestlé (Switzerland)

About

Maude Girard is an author at Université Laval specializing in food processing, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	3	3	307
2	Health Sciences	3	3	192
3	Biomolecular Engineering	3	3	335
4	Medicine	1	1	94
5	Biochemistry	1	1	65

Maude Girard

Publications

766

Citations

H-Index

Page 1

	Year	Citations
Interbiopolymer complexing between β-lactoglobulin and low- and high-methylated pectin measured by potentiometric titration and ultrafiltration Maude Girard, Sylvie L. Turgeon, Sylvie F. Gauthier Food Hydrocolloids EngineeringBioanalysisBiochemical EngineeringBiotechnologyPotentiometric Titration	2002	185
Thermodynamic Parameters of β-Lactoglobulin−Pectin Complexes Assessed by Isothermal Titration Calorimetry Maude Girard, Sylvie L. Turgeon, Sylvie F. Gauthier Journal of Agricultural and Food Chemistry	2003	158
Associative phase separation of β-lactoglobulin/pectin solutions: a kinetic study by small angle static light scattering Maude Girard, Christian Sanchez, Sandra I. Laneuville, Colloids and Surfaces B Biointerfaces β-Lactoglobulin/pectin SolutionsAssociative Phase SeparationProtein Phase SeparationPhase SeparationMedicine	2004	94
Quantification of the Interactions between β-Lactoglobulin and Pectin through Capillary Electrophoresis Analysis Maude Girard, Sylvie L. Turgeon, Sylvie F. Gauthier Journal of Agricultural and Food Chemistry	2003	72
Gelation and resistance to shearing of fermented milk: Role of exopolysaccharides Maude Girard, Christelle Schaffer-Lequart International Dairy Journal Food ChemistryFood FermentationRheologyFood MicrobiologyFermented Milk	2006	70
Gelation of skim milk containing anionic exopolysaccharides and recovery of texture after shearing Maude Girard, Christelle Schaffer-Lequart Food Hydrocolloids Food ColloidEngineeringSkim MilkFood StructureRheology	2006	66
Attractive interactions between selected anionic exopolysaccharides and milk proteins Maude Girard, Christelle Schaffer-Lequart Food Hydrocolloids Food ChemistryProtein ChemistryBiochemistryGlycobiologyAnionic Exopolysaccharides	2007	65
Emulsifying Properties of Whey Protein‐Carboxymethylcellulose Complexes Maude Girard, Sylvie L. Turgeon, Paul Paquin Journal of Food Science Food ChemistryFood ColloidEngineeringHealth SciencesPolymer Science	2002	56

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