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Julien Monteil

Showing results (1-10 of 10) with videos related to

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Scientific Reports|November 13, 2019
Early stimulation of the left posterior parietal cortex promotes representation change in problem solvingUrsula Debarnot, Sophie Schlatter, Julien Monteil, et al.
Journal of Physiology and Biochemistry|July 14, 2012
Overexpression of caveolin-3-enhanced protein synthesis rather than proteolysis inhibition in C2C12 myoblasts: relationship with myostatin activityAbdessattar Hadj Sassi, Julien Monteil, Patrick Sauvant, et al.
Food Chemistry|June 2, 2019
Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloidsLucie Goibier, Christophe Pillement, Julien Monteil, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|July 12, 2018
Monodisperse Oil-in-Water Emulsions Stabilized by Proteins: How To Master the Average Droplet Size and Stability, While Minimizing the Amount of ProteinsWafa Dridi, Christelle Harscoat-Schiavo, Julien Monteil, et al.
Colloids and Surfaces. B, Biointerfaces|March 9, 2010
Influence of the oil globule fraction on the release rate profiles from multiple W/O/W emulsionsMarie Bonnet, Maud Cansell, Frédéric Placin, et al.
Colloids and Surfaces. B, Biointerfaces|May 23, 2015
Microemulsion versus emulsion as effective carrier of hydroxytyrosolMaria D Chatzidaki, Nehir Arik, Julien Monteil, et al.
Food Chemistry|May 1, 2022
Method to prepare aqueous propolis dispersions based on phase separationJulien Monteil, Abdessattar Hadj-Sassi, Élise Dargelos, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parametersCécile Joseph, Raphaëlle Savoire, Christelle Harscoat-Schiavo, et al.
Colloids and Surfaces. B, Biointerfaces|September 21, 2019
Hydroxytyrosol encapsulated in biocompatible water-in-oil microemulsions: How the structure affects in vitro absorptionEvgenia Mitsou, Adeline Dupin, Abdessattar Hadj Sassi, et al.
Food & Function|February 22, 2012
Coupling in vitro gastrointestinal lipolysis and Caco-2 cell cultures for testing the absorption of different food emulsionsCécile Vors, Perrine Capolino, Clémence Guérin, et al.
Pageof 1

Showing results (1-10 of 10) with videos related to

Sort By:
Pageof 1
Scientific Reports|November 13, 2019
Early stimulation of the left posterior parietal cortex promotes representation change in problem solvingUrsula Debarnot, Sophie Schlatter, Julien Monteil, et al.
Journal of Physiology and Biochemistry|July 14, 2012
Overexpression of caveolin-3-enhanced protein synthesis rather than proteolysis inhibition in C2C12 myoblasts: relationship with myostatin activityAbdessattar Hadj Sassi, Julien Monteil, Patrick Sauvant, et al.
Food Chemistry|June 2, 2019
Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloidsLucie Goibier, Christophe Pillement, Julien Monteil, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|July 12, 2018
Monodisperse Oil-in-Water Emulsions Stabilized by Proteins: How To Master the Average Droplet Size and Stability, While Minimizing the Amount of ProteinsWafa Dridi, Christelle Harscoat-Schiavo, Julien Monteil, et al.
Colloids and Surfaces. B, Biointerfaces|March 9, 2010
Influence of the oil globule fraction on the release rate profiles from multiple W/O/W emulsionsMarie Bonnet, Maud Cansell, Frédéric Placin, et al.
Colloids and Surfaces. B, Biointerfaces|May 23, 2015
Microemulsion versus emulsion as effective carrier of hydroxytyrosolMaria D Chatzidaki, Nehir Arik, Julien Monteil, et al.
Food Chemistry|May 1, 2022
Method to prepare aqueous propolis dispersions based on phase separationJulien Monteil, Abdessattar Hadj-Sassi, Élise Dargelos, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parametersCécile Joseph, Raphaëlle Savoire, Christelle Harscoat-Schiavo, et al.
Colloids and Surfaces. B, Biointerfaces|September 21, 2019
Hydroxytyrosol encapsulated in biocompatible water-in-oil microemulsions: How the structure affects in vitro absorptionEvgenia Mitsou, Adeline Dupin, Abdessattar Hadj Sassi, et al.
Food & Function|February 22, 2012
Coupling in vitro gastrointestinal lipolysis and Caco-2 cell cultures for testing the absorption of different food emulsionsCécile Vors, Perrine Capolino, Clémence Guérin, et al.
Pageof 1