Regular members

CHAMBERLAND, Julien Government researcher

Researcher - Field 1

Regular member

Research interest

Dr Britten's team interests lie in the separation, modification and characterization of proteins as well as in the study of their interactions in food systems. Their work is aimed at the development and optimal use of milk derived ingredients and milk by products. Dr Britten's team also studies the influence of transformation processes and food storage on the stability and bioavailability of nutrients in the gastro-intestinal environment.

Expertise

Valorisation des composantes laitières écoefficience Fromages

Pavillon Paul Comtois

Faculté des sciences de l'agriculture et de l'alimentation
Département des sciences des aliments

Pavillon Paul-Comtois - Local 1409
2425 rue de l'Agriculture
Québec (Québec) G1V 0A6
Canada
418-656-2131 extension : 416043
julien.chamberland@fsaa.ulaval.ca

Others links

Impact of food matrices on digestion. A simple system of in vitro digestion was developed to study the degradation of cheese matrices in the gastro-intestinal environment and the bioavailability of fatty acids.

Omega-3 fatty acids oxidative stability. Various approaches were developed to limit the thermo- and photo-oxidation phenomenon in milk preparations enriched in omega-3 fatty acids. 

Separation of milk derived compounds. A series of projects were aimed at the use of membrane separation, centrifugal separation and ion exchange chromatography as tools for milk derived compound separation.

  • Nicolai, T., Britten, M., & Schmitt, C. (2011). ?-Lactoglobulin and WPI aggregates: Formation, structure and applications. Food Hydrocolloids, 25(8), 1945-1962.
  • Rémillard, N., & Britten, M. (2011). Quantitative determination of micellar calcium in milk and cheese using acid-base titration. Milchwissenschaft, 66(2), 137-140.
  • Giroux, H. J., & Britten, M. (2011). Encapsulation of hydrophobic aroma in whey protein nanoparticles. Journal of Microencapsulation, 28(5), 337–343.
  • Giroux, H. J., Houde, J., & Britten, M. (2010). Use of heated milk protein-sugar blends as antioxidant in dairy beverages enriched with linseed oil. LWT - Food Science and Technology, 43(9), 1373-1378.
  • Rabiey, L., & Britten, M. (2009). Effect of protein composition on the rheological properties of acid-induced whey protein gels. Food Hydrocolloids, 23(3), 973-979.
Academic and professional training

  • Ph.D., Food Science, Université Laval, 1988

  • B.Sc., Food Science, Université Laval, 1983

Additional information 3

Agriculture and Agri-Food Canada