Romuald Gaillard

Romuald Gaillard
Laval University | ULAVAL · Department of Food and Nutrition Sciences

Master of Science

About

1
Publication
85
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3
Citations
Citations since 2017
1 Research Item
3 Citations
20172018201920202021202220230.00.51.01.52.02.53.0
20172018201920202021202220230.00.51.01.52.02.53.0
20172018201920202021202220230.00.51.01.52.02.53.0
20172018201920202021202220230.00.51.01.52.02.53.0

Publications

Publication (1)
Article
Full-text available
Ultra-high pressure homogenization (UHPH) is a promising method for destabilizing and potentially improving the techno-functionality of the egg yolk granule. This study's objectives were to determine the impact of pressure level (50, 175 and 300 MPa) and number of passes (1 and 4) on the physico-chemical and structural properties of egg yolk granul...

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