Showing results (31-40 of 53) with videos related to
Sort By:
Pageof 6
Journal of Colloid and Interface Science|September 22, 2018
The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micellesSameh Obeid, Fanny Guyomarc'h, Elisabeth David-Briand, et al.Frontiers in Microbiology|December 12, 2022
Serotype-dependent adhesion of Shiga toxin-producing Escherichia coli to bovine milk fat globule membrane proteinsArthur Bagel, Christelle Lopez, Elisabeth David-Briand, et al.Food Research International (Ottawa, Ont.)|March 15, 2017
Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pHChristelle Lopez, Chantal Cauty, Florence Rousseau, et al.Food Research International (Ottawa, Ont.)|December 3, 2022
Milk sphingosomes as lipid carriers for tocopherols in aqueous foods: Thermotropic phase behaviour and morphologyChristelle Lopez, Elisabeth David-Briand, Cristelle Mériadec, et al.Journal of Food Science|December 9, 2020
Physicochemical, techno-functional, and fat melting properties of spray-dried camel and bovine milk powdersAhmed Zouari, Roua Lajnaf, Christelle Lopez, et al.Food Research International (Ottawa, Ont.)|August 17, 2021
Tempering governs the milk fat crystallisation and viscoelastic behaviour of unprocessed and homogenised creamsAmy Logan, Christelle Lopez, Mi Xu, et al.Journal of Agricultural and Food Chemistry|June 5, 2008
Phospholipid, sphingolipid, and fatty acid compositions of the milk fat globule membrane are modified by dietChristelle Lopez, Valerie Briard-Bion, Olivia Menard, et al.European Journal of Nutrition|January 25, 2006
The supramolecular structure of milk fat influences plasma triacylglycerols and fatty acid profile in the ratMarie-Caroline Michalski, Anisio F Soares, Christelle Lopez, et al.Food Research International (Ottawa, Ont.)|February 19, 2025
Preferential localization of Escherichia coli in dairy emulsions: Influence of milk lipid droplets surface composition on bacterial adhesionArthur Bagel, Isabelle Hue, Sylvie Cabon, et al.Food Research International (Ottawa, Ont.)|December 3, 2017
Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheesesHanh T H Nguyen, Lydia Ong, Christelle Lopez, et al.Pageof 6