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Journal of Agricultural and Food Chemistry|December 22, 2005
Anhydrous goat's milk fat: thermal and structural behavior. 1. Crystalline forms obtained by slow coolingWafa Ben Amara-Dali, Nadia Karray, Pierre Lesieur, et al.Chemistry and Physics of Lipids|March 15, 2008
Conformational and hydrational properties during the L(beta)- to L(alpha)- and L(alpha)- to H(II)-phase transition in phosphatidylethanolamineMichael Rappolt, Aden Hodzic, Barbara Sartori, et al.Analytical Chemistry|October 31, 2002
Characterization of fluorescein isothiocyanate-dextrans used in vesicle permeability studiesKarine Andrieux, Pierre Lesieur, Sylviane Lesieur, et al.Langmuir : the ACS Journal of Surfaces and Colloids|April 20, 2005
Proteocubosomes: nanoporous vehicles with tertiary organized fluid interfacesAngelina Angelova, Borislav Angelov, Brigitte Papahadjopoulos-Sternberg, et al.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.Chemistry and Physics of Lipids|November 24, 2005
A long ripple phase in DLPC-decylglucoside mixture evidenced by synchrotron SAXS coupled to DSCLouisa Dahbi, Michal Arbel-Haddad, Pierre Lesieur, et al.Biochemical and Biophysical Research Communications|March 28, 2009
Glycosylated liposomes against Helicobacter pylori: behavior in acidic conditionsPierre-Louis Bardonnet, Vincent Faivre, Paul Boullanger, 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|March 20, 2009
Crystallization and polymorphism of triacylglycerols contribute to the rheological properties of processed cheeseHela Gliguem, Dorra Ghorbel, Christelle Lopez, et al.Langmuir : the ACS Journal of Surfaces and Colloids|July 25, 2009
Self-organization of synthetic cholesteryl oligoethyleneglycol glycosides in waterVincent Faivre, Pierre-Louis Bardonnet, Paul Boullanger, et al.Pageof 4