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Journal of Colloid and Interface Science|July 12, 2001
Thermal and Structural Behavior of Milk FatChristelle Lopez, Pierre Lesieur, Claudie Bourgaux, et al.Journal of Agricultural and Food Chemistry|March 8, 2011
The viscoelastic properties of processed cheeses depend on their thermal history and fat polymorphismHela Gliguem, Christelle Lopez, Camille Michon, et al.Chemistry and Physics of Lipids|July 25, 2006
Milk fat and primary fractions obtained by dry fractionation 1. Chemical composition and crystallisation propertiesChristelle Lopez, Claudie Bourgaux, Pierre Lesieur, et al.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.Journal of Agricultural and Food Chemistry|May 23, 2008
Crystallization properties and polymorphism of triacylglycerols in goat's milk fat globulesWafa Ben Amara-Dali, Christelle Lopez, Pierre Lesieur, et al.Analytical Chemistry|October 31, 2002
Characterization of fluorescein isothiocyanate-dextrans used in vesicle permeability studiesKarine Andrieux, Pierre Lesieur, Sylviane Lesieur, 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.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.Journal of Agricultural and Food Chemistry|May 15, 2007
Anhydrous goat's milk fat: thermal and structural behaviors studied by coupled differential scanning calorimetry and X-ray diffraction. 2. Influence of cooling rateWafa Ben Amara-Dali, Pierre Lesieur, Franck Artzner, et al.Pageof 2