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Langmuir : the ACS Journal of Surfaces and Colloids|June 15, 2016
Cholesterol Decreases the Size and the Mechanical Resistance to Rupture of Sphingomyelin Rich Domains, in Lipid Bilayers Studied as a Model of the Milk Fat Globule MembraneAppala Venkata Ramana Murthy, Fanny Guyomarc'h, Christelle LopezJournal of Agricultural and Food Chemistry|March 15, 2008
Multiscale characterization of the organization of triglycerides and phospholipids in emmental cheese: from the microscopic to the molecular levelChristelle Lopez, Valerie Briard-Bion, Eric Beaucher, et al.Chemistry and Physics of Lipids|November 28, 2017
Mechanical properties of milk sphingomyelin bilayer membranes in the gel phase: Effects of naturally complex heterogeneity, saturation and acyl chain length investigated on liposomes using AFMOumaima Et-Thakafy, Nicolas Delorme, Fanny Guyomarc'h, et al.Journal of Agricultural and Food Chemistry|May 23, 2008
Crystallization properties and polymorphism of triacylglycerols in goat's milk fat globulesWafa Ben Amara-Dali, Christelle Lopez, Pierre Lesieur, et al.Food Research International (Ottawa, Ont.)|October 7, 2023
Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stabilityChristelle Lopez, Hanitra Rabesona, Bruno Novales, et al.Chemistry and Physics of Lipids|July 25, 2006
Milk fat and primary fractions obtained by dry fractionation 1. Chemical composition and crystallisation propertiesChristelle Lopez, Claudie Bourgaux, Pierre Lesieur, et al.Journal of Agricultural and Food Chemistry|March 8, 2011
The viscoelastic properties of processed cheeses depend on their thermal history and fat polymorphismHela Gliguem, Christelle Lopez, Camille Michon, et al.Journal of Colloid and Interface Science|July 12, 2001
Thermal and Structural Behavior of Milk FatChristelle Lopez, Pierre Lesieur, Claudie Bourgaux, et al.Molecular Nutrition & Food Research|October 14, 2009
Individual and combined action of pancreatic lipase and pancreatic lipase-related proteins 1 and 2 on native versus homogenized milk fat globulesAmélie Berton, Corinne Sebban-Kreuzer, Stéphanie Rouvellac, et al.Food Research International (Ottawa, Ont.)|September 7, 2017
Butter serums and buttermilks as sources of bioactive lipids from the milk fat globule membrane: Differences in their lipid composition and potentialities of cow diet to increase n-3 PUFAChristelle Lopez, Marielle Blot, Valérie Briard-Bion, et al.Pageof 6