Starter Cultures Biotechnology: The Production of Concentrated Lactic Cultures in Alginate Beads and Their Applications in the Nutraceutical and Food Industries (Review paper)

by Claude P. Champagne
Published 2006-01-01

Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods

by Yves Raymond, Claude P. Champagne
Published 2014-01-01

Co-encapsulation of Lactobacillus helveticus cells and green tea extract: Influence on cell survival in simulated gastrointestinal conditions

by Hélène Gaudreau, Claude P. Champagne, Gabriel E. Remondetto, Ahmed Gomaa, Muriel Subirade
Published 2016-10-01

Enrichment of cheese with vitamin D3 and vegetable omega-3

by Iulia Stratulat, Michel Britten, Stephane Salmieri, Patrick Fustier, Daniel St-Gelais, Claude P. Champagne, Monique Lacroix
Published 2015-03-01

Enrichment of cheese with bioactive lipophilic compounds

by Iulia Stratulat, Michel Britten, Stephane Salmieri, Patrick Fustier, Daniel St-Gelais, Claude P. Champagne, Monique Lacroix
Published 2014-01-01