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Khetsomphou, E., Deboli, F., Donten, M., L. and Bazinet, L. 2023. Impact of Hierarchical Cation-Exchange Membranes’ Chemistry and Crosslinking Level on Electrodialysis Demineralization Performances of a Complex Food Solution. Membranes, 13:107-127.

Cournoyer, A., Thibodeau, J., Ben Said, L., Sanchez-Reinoso, Z., Mikhaylin, S., Fliss, I. and Bazinet, L. 2022. How Discoloration of Porcine Cruor Hydrolysate Allowed the Identification of New Antifungal Peptides. Foods, 11:4035-4058.

Sanchez-Reinoso, Z., Todeschini, S., Thibodeau, J., Ben Said, L., Fliss, I., Bazinet, L. and Mikhaylin, S.. 2022. Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin. Foods, 11:3313-3337.

Agoua, R.-S., Bazinet, L, Vorobiev, E., Grimi, N. and Mikhaylin, S. 2022. Impact of Electric Arcs and Pulsed Electric Fields on the Functional Properties of Beta-Lactoglobulin. Foods, 11:2292-2305.

González-Muñoz, A., Valle, M., Alukoe, R. E., Bazinet, L. and Enrione, J. 2022. Production of antihypertensive and antidiabetic peptide fractions from quinoa (Chenopodium quinoa Willd.) by electrodialysis with ultrafiltration membranes. Food Sci. Hum. Wellness, 11:1650-1659.

Todeschini, S., Perreault, V., Goulet, C., Bouchard, M., Dubé, P., Boutin, Y. and Bazinet, L. 2022. Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity. Foods, 11:1829-1850.

Faucher, M., Thibodeau, J., Ciftci, O. N., Gaaloul, S. and Bazinet, L. 2022. Phospholipid recovery from sweet whey by combination of electrodialytic processes and understanding of specific mechanisms involved. Chem. Eng. J., 448:137165-137175.

Abou-Diab, M., Thibodeau, J., Fliss, I., Dhulster, P., Bazinet, L. and Nedjar, N. 2022. Production of Demineralized Antibacterial, Antifungal and Antioxidant Peptides from Bovine Hemoglobin Using an Optimized Multiple-Step System: Electrodialysis with Bipolar Membrane. Membranes, 12:512-530.