Publications

Revellat, E., Dupont-Morissette, J., Varin, T. V., Pilon, G., Marette, A. and Laurent Bazinet. 2025. Coupled Impact of Anthocyanin and Mineral Concentrations in Cranberry Juice on Gut Microbiota and Function Modulation: A First Demonstration. Molecules, 30(19):3986.

Deschênes Gagnon, R., Langevin, M.-È., Lutin, F. and Bazinet, L. 2025. Sustainable recovery of residual proteins from tofu whey by coupling nanofiltration with electromembrane processes and functional properties of resulting protein fractions. Sustain. Food Technol., 3:1529-1541.

Damen, D., Thibodeau, J., Gaaloul, S., Labrie, S., Hamoudi, S. and Bazinet, L. 2025. Improved Antimicrobial Properties of White Wastewater Protein Hydrolysate Through Electrodialysis with an Ultrafiltration Membrane (EDUF). Membranes, 15(8):238.

Muller, T., Cournoyer, A. and Bazinet, L. 2025. Emerging potentials of duckweed (Lemnaceae): From composition to protein uses in food and nutraceuticals – A review. Food Res. Int., 219:116777.

Fliss, H., Thibodeau, J., Fliss, I., Bazinet, L. and Mikhaylin, S. 2025. Promising bioactive peptides from turkey cruor: How hydrolysis duration and pH could affect the antimicrobial activity and peptide population. Food Bioscience, 71:106983.

Clouzot, H., Thibodeau, J., Bazinet, L., Froidevaux, R. and Mikhaylin, S. 2025. Pulsed electric field pretreatment of bovine α-lactalbumin: Effect of processing parameters on structure, hydrolysis and production of potential antihypertensive and antidiabetic peptides. Food Bioprod. Processing, 153:43-57.

Poitras, D., Perreault, V., Gaaloul, S., Schuck, P. and Bazinet, L. 2025. Lactic acid removal and demineralization of acid whey by coupling electrodialysis under pulsed electric fields with pre-concentration by nanofiltration: impact on spray drying and powder quality. Desalination, 613:119032.

Muller, T. and Bazinet, L. 2025. Water lentil (duckweed) protein purification by chemical (HCl) and electrochemical (Electrodialysis with bipolar membranes) acidification: Composition, structure and functional properties vs commercial protein isolates. Food Chem., 489:144901.