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Bioactive Peptides: From Basic Research to Clinical Trials and Commercialization.

Duffuler P, Bhullar KS, de Campos Zani SC, Wu J. Duffuler P, et al. J Agric Food Chem. 2022 Mar 30;70(12):3585-3595. doi: 10.1021/acs.jafc.1c06289. Epub 2022 Mar 18. J Agric Food Chem. 2022. PMID: 35302369 Review.

High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions.

Duffuler P, Giarratano M, Naderi N, Suwal S, Marciniak A, Perreault V, Offret C, Brisson G, House JD, Pouliot Y, Doyen A. Duffuler P, et al. Food Chem. 2020 Aug 15;321:126696. doi: 10.1016/j.foodchem.2020.126696. Epub 2020 Mar 26. Food Chem. 2020. PMID: 32247184

Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk.

Giarratano M, Duffuler P, Chamberland J, Brisson G, House JD, Pouliot Y, Doyen A. Giarratano M, et al. Among authors: duffuler p. Molecules. 2020 Mar 5;25(5):1184. doi: 10.3390/molecules25051184. Molecules. 2020. PMID: 32151100 Free PMC article.

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