Yves Pouliot

Professeur

Laval University

Canada

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About

Yves Pouliot is a Professeur at Université Laval in Canada. His research focuses on dairy science, specifically the interactions between milk components and their processing technologies. Recent articles highlight his work on milk fat globule membranes, buttermilk proteins, and the impact of various processing methods on human and donor milk digestion. He also explores innovations in cheese technology related to sustainability and precision milk protein extracts.

Articles (11)

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2024

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2022

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2022

Collaborators (3)

Guillaume Brisson

Associate Professor

Laval University

CANADA

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Caroline Richard

Assistant Professor

University of Alberta

CANADA

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Julien Chamberland

Professor

Laval University

CANADA

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Yves Pouliot

Research Interests

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Articles (11)

The affinity of milk fat globule membrane fragments and buttermilk proteins to hydroxyapatite

Effect of ultra-high-pressure homogenisation on sweet buttermilk

Hydrogel formation from peptides of a β-lactoglobulin tryptic hydrolysate: Contribution of self-assembling peptide β-Lg f1-8

Effect of reverse osmosis and ultra-high-pressure homogenization on the composition and microstructure of sweet buttermilk

Effect of ultra-high pressure homogenization on structural and techno-functional properties of egg yolk granule proteins

Development of a human milk protein concentrate from donor milk: Impact of the pasteurization method on static in vitro digestion in a preterm newborn model

Digestion of human milk processed by high pressure processing and Holder pasteurization using a dynamic in vitro model of the preterm infant

Donor human milk processing and its impact on infant digestion: A systematic scoping review of in vitro and in vivo studies

On the use on hydroxyapatite suspensions for the separation of milk fat globule membrane components from buttermilk

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

The Lipid-Soluble Forms of Choline Enhance Ex Vivo Responses from the Gut-Associated Immune System in Young Female Rat Offspring

Collaborators (3)

Guillaume Brisson

Caroline Richard

Julien Chamberland

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