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Chemistry and Physics of Lipids|November 24, 2004
Native fat globules of different sizes selected from raw milk: thermal and structural behaviorMarie-Caroline Michalski, Michel Ollivon, Valérie Briard, et al.Biochimica Et Biophysica Acta. Biomembranes|February 21, 2017
Gel-gel phase separation within milk sphingomyelin domains revealed at the nanoscale using atomic force microscopyFanny Guyomarc'h, Maohui Chen, Oumaima Et-Thakafy, et al.Journal of Agricultural and Food Chemistry|September 23, 2008
trans-C18:1 isomers in cheeses enriched in unsaturated fatty acids and manufactured with different milk fat globule sizesValerie Briard-Bion, Pierre Juaneda, Romain Richoux, et al.Current Research in Food Science|December 2, 2024
Exploring the biodiversity of plant proteins for sustainable foods: Composition and emulsifying properties of the proteins recovered by aqueous extraction from camelina (Camelina sativa L.) seedsChristelle Lopez, Hanitra Rabesona, Valérie Beaumal, et al.Current Research in Food Science|December 4, 2024
Emulsions stabilized by pea protein-rich ingredients as an alternative to dairy proteins for food sustainability: Unveiling the key role of pea endogenous lipids in the surface-induced crystallization of milk fatChristelle Lopez, Magalie Weber, Hanitra Rabesona, et al.Food Research International (Ottawa, Ont.)|December 6, 2021
Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stabilityChristelle Lopez, Bruno Novales, Hanitra Rabesona, et al.Biochimica Et Biophysica Acta|June 19, 2015
Cholesterol strongly affects the organization of lipid monolayers studied as models of the milk fat globule membrane: Condensing effect and change in the lipid domain morphologyAppala Venkata Ramana Murthy, Fanny Guyomarc'h, Gilles Paboeuf, et al.Journal of Agricultural and Food Chemistry|March 20, 2009
Crystallization and polymorphism of triacylglycerols contribute to the rheological properties of processed cheeseHela Gliguem, Dorra Ghorbel, Christelle Lopez, et al.Journal of Colloid and Interface Science|April 19, 2003
Thermal and structural behavior of milk fat. 3. Influence of cooling rate and droplet size on cream crystallizationChristelle Lopez, Claudie Bourgaux, Pierre Lesieur, et al.Journal of Agricultural and Food Chemistry|August 3, 2006
Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteriaChristelle Lopez, Marie-Bernadette Maillard, Valerie Briard-Bion, et al.Pageof 6