Rechercher

Carnovale, V., Huppertz, T., Britten, M. and Bazinet, L. 2020. Impact of calcium on the interactions between epigallocatechin-3-gallate and aS1-casein. Int. Dairy J., 102:104608-104614.

Kravtsov, V., Kulikova, I., Mikhaylin, S. and Bazinet, L. 2020. Alkalinization of acid whey by means of electrodialysis with bipolar membranes and analysis of induced membrane fouling. J.Food Eng., 277:109891-109900.

Dufton, G., Mikhaylin, S., Gaaloul, S. and Bazinet, L. 2020. Systematic Study of the Impact of Pulsed Electric Field Parameters (Pulse/Pause Duration and Frequency) on ED Performances during Acid Whey Treatment. Membranes, 10:14-33.

Faucher, M., Henaux, L., Chaudron, C., Mikhaylin, S., Margni, M. and Bazinet, L. 2020. Electromembrane approach to substantially improve the ecoefficiency of
deacidified cranberry juice production: Physicochemical properties, life cycle assessment and ecoefficiency score
. J. Food Eng., 273:109802-109813.

Kadel, S., Pellerin, G., Thibodeau, J., Perreault, V., Lainé, C. and Bazinet, L. 2019. How Molecular Weight Cut-Offs and Physicochemical Properties of Polyether Sulfone Membranes Affect Peptide Migration and Selectivity during Electrodialysis with Filtration Membranes. Membranes, 9:153-170.

Durand, R., Pellerin, G., Thibodeau, J., Fraboulet, E., Marette, A. and Bazinet, L. 2020. Screening for metabolic syndrome application of a herring by-product hydrolysate after its separation by electrodialysis with ultrafiltration membrane and identification of novel anti-inflammatory peptides. Sep. Purif. Technol., 235:116205.

Bdiri, M., Perreault, V., Mikhaylin, S., Larchet, C., Hellal, F., Bazinet, L. and Dammak, L. 2020. Identification of phenolic compounds and their fouling mechanisms in ion-exchange membranes used at an industrial scale for wine tartaric stabilization by electrodialysis. Sep. Purif. Technol., 233:115995.

Przybylski, R., Bazinet, L., Firdaous, L., Kouach, M., Goossens, J.-F., Dhulster, P. and Nedjar, N. 2020. Harnessing slaughterhouse by-products: From wastes to high-added value natural food preservative. Green Chem., 304:125448.