Fustier, Patrick, Ph.D.
Biologiste
Coordonnées :
3600, boul. Casavant O.
Saint-Hyacinthe, (Québec) J2S 8E3
Téléphone : 450-768-9612
Télécopieur : 450-768-7851
Courriel : patrick.fustier@agr.gc.ca
Domaines d'expertise :
- produit de pâtisserie et de biscuiterie
- jus de fruits et de légumes
- encapsulation de composés bioactifs
- stabilité des produits alimentaires
Publications de recherche
2019
- Giroux, H.J., Shea, R., Sabik, H., Fustier, P., Robitaille, G., Britten, M. (2019). Effect of oil phase properties on peptide release from water-in-oil-in-water emulsions in gastrointestinal conditions, 109 429-435. http://dx.doi.org/10.1016/j.lwt.2019.04.012
2016
- Taherian, A.R., Lacasse, P., Bisakowski, B., Pelletier, M., Lanctôt, S., Fustier, P. (2017). Rheological and thermogelling properties of commercials chitosan/β-glycerophosphate: Retention of hydrogel in water, milk and UF-milk, 63 635-645. http://dx.doi.org/10.1016/j.foodhyd.2016.09.031
2015
- Fustier, P., Achouri, A., Tahérian, A.R., Britten, M., Pelletier, M., Sabik, H., Villeneuve, S., et Mondor, M. (2015). « Protein-protein multilayer oil-in-water emulsions for the microencapsulation of flaxseed oil: Effect of whey and fish gelatin concentration. », Journal of Agricultural and Food Chemistry, 63(42), p. 9239-9250. doi : 10.1021/acs.jafc.5b00858
- Stratulat, I., Britten, M., Salmieri, S., Fustier, P., St-Gelais, D., Champagne, C.P., et Lacroix, M. (2015). « Enrichment of cheese with vitamin D3 and vegetable omega-3. », Journal of Functional Foods, 13, p. 300-307. doi : 10.1016/j.jff.2015.01.004
2014
- Amine, K.M., Champagne, C.P., Salmieri, S., Britten, M., St-Gelais, D., Fustier, P., et Lacroix, M. (2014). « Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying », Food Science & Technology (London), 56(1), p. 111-117. doi : 10.1016/j.lwt.2013.11.003
- Sabik, H., Achouri, A., Alfaro, M., Pelletier, M., Bélanger, D., Britten, M., et Fustier, P. (2014). « Study of chemical stability of lemon oil components in sodium caseinate-lactose glycoconjugate-stabilized oil-in-water emulsions using solid-phase microextraction-gas chromatography. », Food & Function, 5(7), p. 1495-1505. doi : 10.1039/c4fo00016a
- Stratulat, I., Britten, M., Salmieri, S., Fustier, P., St-Gelais, D., Champagne, C.P., et Lacroix, M. (2014). « Enrichment of cheese with bioactive lipophilic compounds. », Journal of Functional Foods, 6(1), p. 48-59. doi : 10.1016/j.jff.2013.11.023
2013
- Giroux, H.J., Constantineau, S., Fustier, P., Champagne, C.P., St-Gelais, D., Lacroix, M., et Britten, M. (2013). « Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients. », International Dairy Journal, 29(2), p. 107-114. doi : 10.1016/j.idairyj.2012.10.009
- Giroux, H.J., De Grandpré, G., Fustier, P., Champagne, C.P., St-Gelais, D., Lacroix, M., et Britten, M. (2013). « Production and characterization of Cheddar-type cheese enriched with green tea extract. », Dairy Science & Technology, 93(3), p. 241-254. doi : 10.1007/s13594-013-0119-4
- Lacroix, M., Han, J., Britten, M., Champagne, C.P., et Fustier, P. (2013). « Cheese Fortification. », dans Victor, R.S., Preedy, R. and Patel, V.B. (dir.) - Handbook of Food Fortification and Health - From Concepts to Public Health Applications Vol. 2, Springer London, p. 71-86.
- Stratulat, I., Britten, M., Salmieri, S., St-Gelais, D., Champagne, C.P., Fustier, P., et Lacroix, M. (2013). « Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing », Food Chemistry, 141(3), p. 2707-2712. doi : 10.1016/j.foodchem.2013.05.057
2011
- Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., et Lacroix, M. (2011). « Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production. », International Dairy Journal, 21(2), p. 75-82. doi : 10.1016/j.idairyj.2010.09.007
- Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., et Lacroix, M. (2011). « Viability of bifidobacterium longum in cheddar cheese curd during manufacture and storage: Effect of microencapsulation and point of inoculation. », Dairy Science & Technology, 91(5), p. 599-614. doi : 10.1007/s13594-011-0034-5
- Fustier, P., St-Germain, F., Lamarche, F., et Mondor, M. (2011). « Non-enzymatic browning and ascorbic acid degradation of orange juice subjected to electroreduction and electro-oxidation treatments. », Innovative Food Science and Emerging Technologies, 12(4), p. 491-498. doi : 10.1016/j.ifset.2011.07.014
- Han, J., Britten, M., St-Gelais, D., Champagne, C.P., Fustier, P., Salmieri, S., et Lacroix, M. (2011). « Effect of polyphenolic ingredients on physical characteristics of cheese. », Food Research International, 44(1), p. 494-497. doi : 10.1016/j.foodres.2010.10.026
- Han, J., Britten, M., St-Gelais, D., Champagne, C.P., Fustier, P., Salmieri, S., et Lacroix, M. (2011). « Polyphenolic compounds as functional ingredients in cheese. », Food Chemistry, 124(4), p. 1589-1594. doi : 10.1016/j.foodchem.2010.08.021
- Tahérian, A.R., Britten, M., Sabik, H., et Fustier, P. (2011). « Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion. », Food Hydrocolloids, 25(5), p. 868-878. doi : 10.1016/j.foodhyd.2010.08.007
2009
- Fustier, P., Castaigne, F., Turgeon, S.L., et Biliaderis, C.G. (2009). « Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies. », Journal of Food Engineering, 90(2), p. 228-237. doi : 10.1016/j.jfoodeng.2008.06.026
- Fustier, P., Castaigne, F., Turgeon, S.L., et Biliaderis, C.G. (2009). « Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat flour. », Food Science and Technology - LWT, 42(1), p. 363-371. doi : 10.1016/j.lwt.2008.03.014
Autres publications relatives à la science
2012
- Power, K.A., Villeneuve, S., Mondor, M., Fustier, P., Arcand, Y., Lamarche, F., Britten, M., Cui, S.W., Tsao, R., Fofana, B., et Wanasundara, J.P.D. (2012). « Recent progress on the incorporation of flaxseed into cereal based matrices: delivery of bioactives to target sites and a comprehensive assessment of their biological effects. », 64th Flax Institute of the United States, Doublewood Inn, Fargo, ND, USA, March 29-30, 2012. (Présentation)
2010
- Dinh, T., Fustier, P., Lacroix, M., St-Gelais, D., Champagne, C.P., et Britten, M. (2010). « Utilisation d’émulsions doubles pour l’enrichissement nutritionnel des fromages. », Forum technologique NOVALAIT / IDF Dairy Science and Technology Week 2010, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, # 11. (Affiche)
- Fortin, M.-H., Champagne, C.P., St-Gelais, D., Britten, M., Fustier, P., et Lacroix, M. (2010). « Effet du moment d’inoculation, de l’ajout de ferments, de la teneur en oxygène et du salage sur la viabilité de cultures probiotiques durant la fabrication de fromage Cheddar. », Forum technologique NOVALAIT / IDF Dairy Science and Technology Week 2010, Hôtel et Suites Le Dauphin de Drummondville, Drummondville, QC, Canada, May 13, 2010, # 25. (Affiche)
2009
- Tahérian, A.R., Britten, M., Sabik, H., et Fustier, P. (2009). « Rheology and physical stability of whey protein-gelatin structured emulsions as functionnal food drlivery systems for fruits and milk beverages. », 9th Annual Meeting of the Institute of Food Technologists (IFT), Anaheim Convention Center, Anaheim, CA, USA, June 6-9, 2009. (Affiche)
Signaler un problème sur cette page
- Date de modification :