Julien Chamberland

Professor

Laval University

Canada

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About

Julien Chamberland is a Professor at Université Laval in Canada. His research focuses on bio-innovation in food technology, particularly in wood bonding and cheese production. Recent publications include studies on the bioactivity of probiotic cheese, the effects of dietary supplements on cheesemaking, and the upcycling of industrial byproducts. He also explores advancements in e-sensing devices and membrane processes in food quality evaluation and sustainability.

Articles (20)

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NETHERLANDS

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Pierre Blanchet

Professeur titulaire

Laval University

CANADA

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Julien Chamberland

Research Interests

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Articles (20)

Bio-innovation in wood bonding: Sodium caseinate as a renewable polyol substitute

Functionality and Bioactivity of Probiotic Semi-hard Cheese Made from Milk Treated by Pulsed Electric Field

Can dietary palmitic supplementation and milking frequency modify the cheesemaking properties of milk?

Assessment of protein and phospholipid bioaccessibility in ultrafiltered buttermilk cheese using TIM-1 in vitro gastrointestinal methods

The effect of concentrated buttermilk on cheese milk rennet-induced coagulation and rheological properties at various buttermilk to skim milk ratios

From waste to building material: How whey ultrafiltration permeate can increase wood stability

Upcycling of protein concentrates from industrial byproducts into polyurethane wood adhesives

Chemometrics-driven monitoring of cheese ripening: a multimodal spectroscopic and scanning electron microscopy investigation

Recent developments of e-sensing devices coupled to data processing techniques in food quality evaluation: a critical review

Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking

Analysis of Microbiota Persistence in Quebec’s Terroir Cheese Using a Metabarcoding Approach

Valorization of Concentrated Dairy White Wastewater by Reverse Osmosis in Model Cheese Production

Evolution of Bacterial Communities during the Concentration and Recirculation of Dairy White Wastewater by Reverse Osmosis

Characterization of Chemical and Bacterial Compositions of Dairy Wastewaters

Integrating reverse osmosis to reduce water and energy consumption in dairy processing: a predictive analysis for Cheddar cheese manufacturing plants

Integrating Pressure-Driven Membrane Separation Processes to Improve Eco-Efficiency in Cheese Manufacture: A Preliminary Case Study

Production of highly purified fractions of α-lactalbumin and β-lactoglobulin from cheese whey using high hydrostatic pressure

High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

Coupling high hydrostatic pressure and ultrafiltration for fractionation of alpha-lactalbumin from skim milk

Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk

Collaborators (9)

Yves Pouliot

Alice Marciniak

jacopo profili

Véronic Landry

Guillaume Brisson

Steve Labrie

Sylvie Turgeon

Koen Venema

Pierre Blanchet

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