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Research
Latest papers
Production of mung bean protein isolates by isoelectric precipitation and ultrafiltration-diafiltration: impact on the composition, structural and techno-functional properties as well as in vitro digestibility.
Food chemistry · 2026
From spectral signatures to binding behavior: an integrated FTIR chemometric and NMR study of protein-procyanidin interactions under multifactorial conditions.
Food research international (Ottawa, Ont.) · 2026 · senior author
Can dietary palmitic supplementation and milking frequency modify the cheesemaking properties of milk?
Journal of dairy science · 2025
Latest funding
- $10,000
Impact of Emulsifiers and Thickeners in Ultra-Processed Foods on Gut Health
CIHR · 2026 · Principal investigator
- $10,000
Ultra-processed foods and type 2 diabetes pathophysiology: a biomarker-based approach to elucidate mechanisms linking non-nutrient UPF constituents to T2D development in large Canadian cohorts
CIHR · 2026 · Principal investigator
- $399,620
DigestIAbilité des protéines : vers une approche computationnelle pour prédire la qualité des protéines alimentaires
NSERC · 2025 · Principal investigator
17 publications.
Production of mung bean protein isolates by isoelectric precipitation and ultrafiltration-diafiltration: impact on the composition, structural and techno-functional properties as well as in vitro digestibility.
Dubois-Laurin F, Berthelot U, Gravel A, Perreault V, Aboubacar H, Deracinois B, Flahaut C, Ravallec R, Cudennec B, Brisson G, Doyen A
From spectral signatures to binding behavior: an integrated FTIR chemometric and NMR study of protein-procyanidin interactions under multifactorial conditions.
Galarneau J, Cordella CBY, Larda ST, Doucet N, Brisson G
Can dietary palmitic supplementation and milking frequency modify the cheesemaking properties of milk?
Blouin M, Landry M, Vaubaillon C, Larouche J, Paquet É, Chouinard Y, Brisson G, Gervais R, Chamberland J
Assessment of protein and phospholipid bioaccessibility in ultrafiltered buttermilk cheese using TIM-1 in vitro gastrointestinal methods.
Krebs L, Verhoeven J, Verbruggen S, Lesar A, Meddah R, Blouin M, Venema K, Chamberland J, Brisson G
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
Impact of emulsifiers for the nanoencapsulation with maltodextrin of cannabis oil by spray drying on the physicochemical properties and bioaccessibility of cannabinoids.
Lajoie C, Doyen A, Feutry P, Gagnon D, Brisson G
Impact of physicochemical changes in milk ultrafiltration permeate concentrated by reverse osmosis on calcium phosphate precipitation.
Paugam N, Pouliot Y, Remondetto G, Maris T, Brisson G
Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule.
Gaillard R, Marciniak A, Brisson G, Perreault V, House JD, Pouliot Y, Doyen A
Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt.
Krebs L, Bérubé A, Iung J, Marciniak A, Turgeon SL, Brisson G
Occurrence of Peptide-Peptide Interactions during the Purification of Self-Assembling Peptide f1-8 from a β-Lactoglobulin Tryptic Hydrolysate.
Pimont-Farge M, Bérubé A, Perreault V, Brisson G, Suwal S, Pouliot Y, Doyen A
Impact of Emulsifiers and Thickeners in Ultra-Processed Foods on Gut Health
Principal investigators: Veilleux, Alain; Brisson, Guillaume; Provencher, Veronique; Robitaille, Julie; Tremblay, Bénédicte L.
Keywords: Digestive-Associated Symptoms; Emulsifiers; Exposure Modelling; Food Supply; Gut Microbiota; Host- And Microbial Metabolism; Intestinal Permeability; Mucosal Inflammation; Thickners
Ultra-processed foods and type 2 diabetes pathophysiology: a biomarker-based approach to elucidate mechanisms linking non-nutrient UPF constituents to T2D development in large Canadian cohorts
Principal investigators: Drouin-Chartier, Jean-Philippe; Brisson, Guillaume; Hanley, Anthony J
Keywords: Biomarkers Of Food Intake; Dietary Intervention Trial; Metabolomics; Prospective Cohort Study; Type 2 Diabetes Pathophysiology; Ultra-Processed Food
DigestIAbilité des protéines : vers une approche computationnelle pour prédire la qualité des protéines alimentaires
Principal investigators: Brisson, Guillaume
Keywords: Processed food products and beverages; Manufacturing processes and products
Impact de la fluctuation du ratio globuline:albumine sur les propriétés techno-fonctionnelles et sensorielles d'isolats protéiques de pois en système simple et mixte
Principal investigators: Doyen, Alain A
Keywords: albumine; fermentation; globuline; isolat protéique; organoleptique; pois; propriétés techno-fonctionnelles; protéines; systèmes mixtes; yogourt modèle
Système de chromatographie en phase gazeuse couplé à un spectromètre de masse pour le développement d'une plateforme de volatilomique dédiée au domaine bioalimentaire
Principal investigators: Raymond, Frédéric
Modulation des interactions protéines-polyphénols par le couplage d'approches physico-chimiques et technologiques et évaluation des propriétés techno-fonctionnelles et de la bioaccessibilité des complexes mixtes formés en systèmes alimentaires modèles
Principal investigators: Brisson, Guillaume
Modulation des interactions protéines-polyphénols par le couplage d'approches physico-chimiques et technologiques et évaluation des propriétés techno-fonctionnelles et de la bioaccessibilité des complexes mixtes formés en systèmes alimentaires modèles
Principal investigators: Brisson, Guillaume
Développement d'approches technologiques éco-efficientes pour la valorisation totale des constituants du babeurre
Principal investigators: Brisson, Guillaume
Développement d'une nouvelle approche technologique pour la purification de la phosvitine du jaune d'oeuf
Principal investigators: Doyen, Alain
From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.
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