Paul Paquin

Technological properties of high pressure homogenizers: the effect of fat globules, milk proteins, and polysaccharides

Paul Paquin · International Dairy Journal · 1999 · 219 citations

Biomanufacturing, High Pressure Homogenizers, Technological Properties +10

Study of the effect of trans fatty acids from ruminants on blood lipids and other risk factors for cardiovascular disease

Annie Motard‐Bélanger, Amélie Charest, Geneviève Grenier et al. · American Journal of Clinical Nutrition · 2008 · 201 citations · Full text

Animal Physiology, Nutrition, Cardiovascular Disease +11

Near-Infrared Analysis of Fat, Protein, and Casein in Cow's Milk

Marie-France Laporte, Paul Paquin · Journal of Agricultural and Food Chemistry · 1999 · 165 citations

Elaboration and Characterization of Whey Protein Beads by an Emulsification/Cold Gelation Process:  Application for the Protection of Retinol

Lucie Beaulieu, Laurent Savoie, Paul Paquin et al. · Biomacromolecules · 2002 · 159 citations

Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion

Sangho Lee, Thierry Lefèvre, Muriel Subirade et al. · Food Chemistry · 2008 · 151 citations

Engineering, Ultra-high Pressure Homogenization, Protein Folding +10