This profile is built from public research funding records (CIHR, NSERC and SSHRC) and PubMed. We have not imported them from a University of Guelph directory, so their courses may be missing. Find their university profile.
Research
Latest papers
Enzymatic oxidation of lactose for lactobionic acid production: Effect of reaction conditions and dairy side stream compositions.
Journal of dairy science · 2026 · senior author
Effect of high-hydrostatic pressure on the digestibility of egg yolk and granule.
Journal of food science · 2024
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review.
Comprehensive reviews in food science and food safety · 2022
Latest funding
- $154,075
Valorization of Skim Milk and Cheese Whey Waste Streams: Waste-to-Worth
NSERC · 2024 · Co-investigator
- $12,500
Tailor making hybrid protein functionality for sustainable food system
NSERC · 2023 · Principal investigator
- $66,000
Tailor making hybrid protein functionality for sustainable food system
NSERC · 2023 · Principal investigator
4 publications.
Enzymatic oxidation of lactose for lactobionic acid production: Effect of reaction conditions and dairy side stream compositions.
Barnum L, Skutina T, Kaur G, Suwal S, Marciniak A
Effect of high-hydrostatic pressure on the digestibility of egg yolk and granule.
Ben-Fadhel Y, Perreault V, Marciniak A, Gaillard R, Pouliot Y, Brisson G, Doyen A
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review.
Gharbi N, Marciniak A, Doyen A
Effect of High Hydrostatic Pressure Intensity on Structural Modifications in Mealworm (Tenebrio molitor) Proteins.
Boukil A, Marciniak A, Mezdour S, Pouliot Y, Doyen A
Valorization of Skim Milk and Cheese Whey Waste Streams: Waste-to-Worth
Principal investigators: Abbassi, Bassim BA
Keywords: adsorption; bentonite; cheese whey; hydroxyapatite; lactose; microbial fuel cell; protein; skim milk; solids-not-fat (snf); thickening agent
Tailor making hybrid protein functionality for sustainable food system
Principal investigators: Marciniak, Alice
Tailor making hybrid protein functionality for sustainable food system
Principal investigators: Marciniak, Alice
Keywords: protein structure; dairy protein; plant protein; functionality; processing; ingredient; protein interaction; enzymatic hydrolysis; product development
From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.
Frequent collaborators
- Alain Doyen and Yves Pouliot: 32 shared papers
- Guillaume Brisson and Alain Doyen: 9 shared papers
- Guillaume Brisson and Yves Pouliot: 8 shared papers
- Alain Doyen and Alice Marciniak: 3 shared papers
- Yves Pouliot and Alice Marciniak: 2 shared papers
- Guillaume Brisson and Alice Marciniak: 1 shared paper
- Guneet Kaur and Alice Marciniak: 1 shared paper
- Food Science
- Sciences des aliments
- Sciences des Aliments et de Nutrition
- Nutrition
- School of Engineering
Co-authors at University of Guelph, colored by department. Thicker lines mean more shared papers; select anyone to open their profile and their own map.
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