Dany Doucet

Works (6)

Updated: April 11th, 2023 10:13
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2005 journal article

Foaming and interfacial properties of hydrolyzed beta-lactoglobulin

JOURNAL OF COLLOID AND INTERFACE SCIENCE, 288(2), 412–422.

By: J. Davis, D. Doucet & E. Foegeding

author keywords: dilatational modulus; dilatational elasticity; adsorption; interfacial rheology; beta-lactoglobulin; peptide; hydrolysate; foam; yield stress; whey protein
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Gel formation of peptides produced by extensive enzymatic hydrolysis of beta-lactoglobulin

BIOMACROMOLECULES, 6(2), 1140–1148.

By: D. Doucet & E. Foegeding

Source: Web Of Science
Added: August 6, 2018

2003 journal article

Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Comparison with the plastein reaction and characterization of interactions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(20), 6036–6042.

By: D. Doucet, S. Gauthier n, D. Otter n & E. Foegeding

author keywords: whey proteins; enzymatic hydrolysis; Alcalase; aggregation; plastein reaction; peptides; hydrophobic interaction
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Peptide identification and determination of enzyme specificity

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(21), 6300–6308.

By: D. Doucet, D. Otter  n, S. Gauthier  n & E. Foegeding

author keywords: whey proteins; beta-lactoglobulin; enzymatic hydrolysis; Alcalase; aggregation; peptides; hydrophobic interactions; net charge
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Advances in modifying and understanding whey protein functionality

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 13(5), 151–159.

By: E. Foegeding, J. Davis, D. Doucet & M. McGuffey

Source: Web Of Science
Added: August 6, 2018

2001 journal article

Rheological characterization of a gel formed during extensive enzymatic hydrolysis

JOURNAL OF FOOD SCIENCE, 66(5), 711–715.

By: D. Doucet, S. Gauthier* & E. Foegeding

author keywords: whey protein isolate (WPI); extensive enzymatic hydrolysis; aggregation; gelation; rheology
Source: Web Of Science
Added: August 6, 2018