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Langmuir : the ACS Journal of Surfaces and Colloids|May 6, 2017
Mechanical Properties of Membranes Composed of Gel-Phase or Fluid-Phase Phospholipids Probed on Liposomes by Atomic Force SpectroscopyOumaima Et-Thakafy, Nicolas Delorme, Cédric Gaillard, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|May 20, 2014
Milk sphingomyelin domains in biomimetic membranes and the role of cholesterol: morphology and nanomechanical properties investigated using AFM and force spectroscopyFanny Guyomarc'h, Shan Zou, Maohui Chen, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Solubilization of free β-sitosterol in milk sphingomyelin and polar lipid vesicles as carriers: Structural characterization of the membranes and sphingosome morphologyChristelle Lopez, Elisabeth David-Briand, Virginie Lollier, et al.
Food Chemistry|March 19, 2016
The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperatureHanh T H Nguyen, Marie-Noëlle Madec, Lydia Ong, et al.
Food Research International (Ottawa, Ont.)|December 9, 2020
Loading of lutein in egg-sphingomyelin vesicles as lipid carriers: Thermotropic phase behaviour, structure of sphingosome membranes and lutein crystalsChristelle Lopez, Cristelle Mériadec, Elisabeth David-Briand, et al.
Food Research International (Ottawa, Ont.)|June 30, 2024
Release profile of amino acids encapsulated in solid lipid particles during in vitro oro-gastrointestinal digestionSharmitha Rajendrakumar, Valérie Beaumal, Alice Kermarrec, et al.
Frontiers in Microbiology|July 10, 2023
Surface proteins of Shiga toxin-producing Escherichia coli mediate association with milk fat globules in raw milkArthur Bagel, Marion Bouvier-Crozier, Mélissa Canizares, et al.
Foods (Basel, Switzerland)|January 8, 2023
Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical StabilityChristelle Lopez, Hélène Sotin, Hanitra Rabesona, et al.
Colloids and Surfaces. B, Biointerfaces|July 26, 2019
The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopySameh Obeid, Fanny Guyomarc'h, Grégory Francius, et al.
Biochimica Et Biophysica Acta. Biomembranes|October 2, 2018
Casein interaction with lipid membranes: Are the phase state or charge density of the phospholipids affecting protein adsorption?Adrián Crespo-Villanueva, Berta Gumí-Audenis, Fausto Sanz, et al.
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