Sylvie Turgeon

professor

Laval University

Canada

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Professor Sylvie Turgeon is a faculty member at Université Laval, Canada. Her research areas encompass the physical characteristics and foaming properties of food matrices, sensory characterization of culinary extracts, and the rheological properties of food products. She has published recent articles exploring topics such as the microstructure of food, dietary fiber selection, and the bioaccessibility of compounds in seaweeds, contributing to advancements in food science and technology.

Sylvie Turgeon

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Articles (18)

Effect of pulse type and concentration of yellow pea and black Beluga lentil purees on their physical characteristics and on their foaming properties with or without citric acid addition

Unraveling microstructure and water behavior in diverse food matrices using low-frequency NMR (LF-NMR) on proton: a specific look at 1H-LF-NMR results interpretation

Sensory characterization of conifer-based extracts for culinary uses

The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems

A methodological approach to assess the ropy character of stirred acid dairy gels based on the measure of adhesiveness.

Mapping Approach for Selecting Promising Agro-Waste Dietary Fibers as Sustainable and Functional Food Ingredients

Influence of particle network characteristics on the dynamic rheological properties of red lentil puree fractions

Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant‐based dietary fibers from food wastes

In Vitro Bioaccessibility of Proteins and Bioactive Compounds of Wild and Cultivated Seaweeds from the Gulf of Saint Lawrence

Effect of the Heat Exchanger Type on Stirred Yogurt Properties Formulated at Different Total Solids and Fat Contents

MANAGING THE CO-CREATION PROCESS: WHEN THE CAKE DOES NOT RISE

The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review

Quantitative PCR reveals the frequency and distribution of 3 indigenous yeast species across a range of specialty cheeses

Environmental conditions influence on the physicochemical properties of wild and cultivated Palmaria palmata in the Canadian Atlantic shore

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

Impact of temperature and cooking time on the physicochemical properties and sensory potential of seaweed water extracts of Palmaria palmata and Saccharina longicruris

Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review

Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt

Collaborators (8)

Alice Marciniak

Seddik Khalloufi

Lucie Beaulieu

Guillaume Brisson

Steve Labrie

Michael Frøst

Sophie Veilleux

Julien Chamberland

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