M
Michel Britten
Researcher at Agriculture and Agri-Food Canada
Publications - 150
Citations - 5067
Michel Britten is an academic researcher from Agriculture and Agri-Food Canada. The author has contributed to research in topics: Whey protein & Casein. The author has an hindex of 39, co-authored 145 publications receiving 4260 citations. Previous affiliations of Michel Britten include Laval University & INAF.
Papers
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β-Lactoglobulin and WPI aggregates: Formation, structure and applications
TL;DR: In this paper, the authors reviewed the literature on the formation and the structure of β-lactoglobulin and whey protein isolate (WPI) aggregates in aqueous solution induced by heating.
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Microentrapment of probiotic bacteria in a Ca2 +-induced whey protein gel and effects on their viability in a dynamic gastro-intestinal model
A. Ainsley Reid,Jean-Christophe Vuillemard,Michel Britten,Y. Arcand,Edward R. Farnworth,Claude P. Champagne +5 more
TL;DR: The gelation of whey proteins induced by Ca2+ ions can protect the cells against adverse conditions of the GI system, however, certain stages in the entrapment process, particularly extrusion in the solution of CaCl2, still need to be optimized in order to reduce the mortality of the cells during gelation.
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Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion
TL;DR: In this paper, the effect of pH on the capability of WPI and fish gelatin to form and stabilize fish oil-in-water emulsions was examined using layer-by-layer interfacial deposition technique for WPI-FG conjugate.
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Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment
TL;DR: It is suggested that simultaneous consumption of green tea and dairy products helps to maintain the integrity and antioxidant activity of polyphenols during digestion.
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Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization
Michel Britten,Hélène J. Giroux +1 more
TL;DR: In this article, the effect of mineral environment during heating on the hydrodynamic characteristics and acid-induced gelation properties of polymers was studied, showing that polymers with high intrinsic viscosity produced stronger gels, suggesting a relationship between polymer shape and gel strength.