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G. Brisson, HF. Payken, J. Sharpe, R. Jimenez Flores. 2010. Characterization of Lactobacillus reuteri interaction with milk fat globule membrane components in dairy products. Journal of Agricultural and Food Chemistry. 58(9): 5612-5619.
R. Jimenez-Flores, G. Brisson. 2008. The milk fat globule membrane as an ingredient: Why, How, When?. Dairy Science and Technology. 88(1): 5-18.
G. Brisson, M. Britten, Y. Pouliot. 2007. Electrically-enhanced crossflow microfiltration for separation of lactoferrin from whey protein mixtures. Journal of Membrane Science. 297(1-2): 206-216.
G. Brisson, M. Britten, Y. Pouliot. 2007. Effect of iron saturation on the recovery of lactoferrin in rennet whey coming from heat-treated skim milk. Journal of Dairy Science. 90(6): 2655-2664.
G. Brisson, M. Britten, Y. Pouliot. 2007. Heat-induced aggregation of bovine lactoferrin at neutral pH: effect of the iron saturation. International Dairy Journal. 17(6): 617-624.
A. Crudden, D. Afoufa-Bastien, PF. Fox, G. Brisson, AL. Kelly. 2005. Effect of hydrolysis of casein by plasmin on the heat stability of milk. International Dairy Journal. 15(10): 1017-1025.
