Claude P. Champagne

发表论文 217 篇 · 总被引 8392 次 · h-index 50

代表论文

Strategies to improve the functionality of probiotics in supplements and foods (2018 · Current Opinion in Food Science · 被引 258)
Co-encapsulation of Lactobacillus helveticus cells and green tea extract: Influence on cell survival in simulated gastrointestinal conditions (2016 · Journal of Functional Foods · 被引 59)
Contribution to the production of lactulose-rich whey by in situ electro-isomerization of lactose and effect on whey proteins after electro-activation as confirmed by matrix-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (2016 · Journal of Dairy Science · 被引 42)
Electro-activation of sweet defatted whey: Impact on the induced Maillard reaction products and bioactive peptides (2016 · Food Chemistry · 被引 37)
Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage (2019 · International Dairy Journal · 被引 36)
Effect of electro-activated sweet whey on growth of Bifidobacterium , Lactobacillus , and Streptococcus strains under model growth conditions (2017 · Food Research International · 被引 35)