Dany Doucet

Davis, J. P., Doucet, D., & Foegeding, E. A. (2005). Foaming and interfacial properties of hydrolyzed beta-lactoglobulin. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 288(2), 412–422. https://doi.org/10.1016/j.jcis.2005.03.002

Doucet, D., & Foegeding, E. A. (2005). Gel formation of peptides produced by extensive enzymatic hydrolysis of beta-lactoglobulin. BIOMACROMOLECULES, 6(2), 1140–1148. https://doi.org/10.1021/bm0492273

Doucet, D., Gauthier, S. F., Otter, D. E., & Foegeding, E. A. (2003). 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. https://doi.org/10.1021/jf026041r

Doucet, D., Otter, D. E., Gauthier, S. F., & Foegeding, E. A. (2003). 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. https://doi.org/10.1021/jf026242v

Foegeding, E. A., Davis, J. P., Doucet, D., & McGuffey, M. K. (2002). Advances in modifying and understanding whey protein functionality. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 13(5), 151–159. https://doi.org/10.1016/S0924-2244(02)00111-5

Doucet, D., Gauthier, S. F., & Foegeding, E. A. (2001). Rheological characterization of a gel formed during extensive enzymatic hydrolysis. JOURNAL OF FOOD SCIENCE, 66(5), 711–715. https://doi.org/10.1111/j.1365-2621.2001.tb04626.x