Paul Paquin - Concepedia

Author

Paul Paquin

Université Laval

Also Known As

Michel Muir, P PAQUIN, P Paquin, P. PAQUIN, P. Paquin, PAUL PAQUIN, Paquin Paul, Paquin, P., Paquin, Paul, Paul Paquin

119

Publications

4.2K

Citations

H-Index

Concepts

All Affiliations

Université Laval Université du Québec à Trois-Rivières Alexandria University Agriculture and Agri-Food Canada

About

Paul Paquin is an author at Université Laval specializing in engineering, food engineering, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	20	24	1.4K
2	Health Sciences	16	22	1.3K
3	Medicine	12	12	1K
4	Natural Sciences	6	6	424
5	Education	1	1	52

Paul Paquin

Publications

3.8K

Citations

H-Index

Page 1

	Year	Citations
Technological properties of high pressure homogenizers: the effect of fat globules, milk proteins, and polysaccharides Paul Paquin International Dairy Journal BiomanufacturingHigh Pressure HomogenizersTechnological PropertiesEngineeringHigh Hydrostatic Pressure	1999	219
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, American Journal of Clinical Nutrition Animal PhysiologyNutritionCardiovascular DiseaseAnimal NutritionAnimal Science	2008	201
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
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, Biomacromolecules	2002	159
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, Food Chemistry EngineeringUltra-high Pressure HomogenizationProtein FoldingProtein RefoldingWhey Protein-stabilized Emulsion	2008	151
Inactivation of Foodborne Pathogens in Milk Using Dynamic High Pressure Julien Vachon, Ehab Kheadr, Jocelyne Giasson, Journal of Food Protection Microbial ContaminationFood SpoilageFoodborne PathogensFood MicrobiologyMicrobial Control	2002	140
Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure I. Tahiri, Joseph Makhlouf, Paul Paquin, Food Research International Dynamic High PressureMicrobial InactivationMicrobial ContaminationFood SpoilageFood Spoilage Bacteria	2005	132
Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese Ehab Kheadr, Julien Vachon, Paul Paquin, International Dairy Journal Dynamic High PressureHigh Hydrostatic PressureCheddar CheeseFood MicrostructureFood Microbiology	2002	126
Dietary Vaccenic Acid Has Antiatherogenic Effects in LDLr−/− Mice Chantal M.C. Bassett, Andrea L. Edel, Amanda Patenaude, Journal of Nutrition Ldlr−/− MiceLipid NutritionMedicineLipoprotein MetabolismMetabolism	2009	116
Effects of microfluidization on the functional properties of xanthan gum N. LAGOUEYTE, Paul Paquin Food Hydrocolloids BiomanufacturingEngineeringFood BiophysicsFood EngineeringFood Processing	1998	107

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