LaPointe, Gisèle

The effect of apple pomace on the texture, rheology and microstructure of set type yogurt

Wang, X., Kristo, E., & LaPointe, G. (2019) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 257

Production of Exopolysaccharide by Lactobacillus rhamnosus R and Analysis of Its Enzymatic Degradation during Prolonged Fermentation

Pham, P. L., Dupont, I., Roy, D., Lapointe, G., & Cerning, J. (2000) · Applied and Environmental Microbiology

Polysaccharides Composition and ApplicationsProbiotics and Fermented Foods

Cited by 212

Symposium review: interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment

Blaya, J., Barzideh, Z., & LaPointe, G. (2018) · Journal of Dairy Science

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 200

Invited Review: Starter Lactic Acid Bacteria Survival in Cheese: New Perspectives on Cheese Microbiology

Wilkinson, M. G., & LaPointe, G. (2020) · Journal of Dairy Science

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 68

Enhanced Exopolysaccharide Production by Lactobacillus rhamnosus in Co-Culture with Saccharomyces cerevisiae

Bertsch, A., Roy, D., & LaPointe, G. (2019) · Applied Sciences

Probiotics and Fermented FoodsPolysaccharides Composition and Applications

Cited by 48