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Cited article:
Christelle Lopez, Claudie Bourgaux, Pierre Lesieur, Michel Ollivon
Lait, 87 4-5 (2007) 459-480
Published online: 2007-10-26
This article has been cited by the following article(s):
Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides
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Enrichment in unsaturated fatty acids and emulsion droplet size affect the crystallization behaviour of milk triacylglycerols upon storage at 4°C
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Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Tuyen Truong, Martin Palmer, Nidhi Bansal and Bhesh Bhandari
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Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions
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Food Hydrocolloids 63 189 (2017)
DOI: 10.1016/j.foodhyd.2016.08.037
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Milk fat globules enveloped by their biological membrane: Unique colloidal assemblies with a specific composition and structure
Christelle Lopez
Current Opinion in Colloid & Interface Science 16 (5) 391 (2011)
DOI: 10.1016/j.cocis.2011.05.007
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Crystallisation of triacylglycerols in nanoparticles
C. Lopez and M. Ollivon
Journal of Thermal Analysis and Calorimetry 98 (1) 29 (2009)
DOI: 10.1007/s10973-009-0183-4
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Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage
Stine Rønholt, Ann S. Madsen, Jacob J.K. Kirkensgaard, Kell Mortensen and Jes C. Knudsen
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DOI: 10.1016/j.foostr.2014.07.001
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Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism
M.C. Michalski, C. Genot, C. Gayet, et al.
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Monitoring cake baking by studying different ingredient interactions: From a model system to a real system
N. Hesso, C. Loisel, S. Chevallier, et al.
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Crystallization of Lipids
Christelle Lopez
Crystallization of Lipids 283 (2018)
DOI: 10.1002/9781118593882.ch10
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Revealing the Influence of Tempering on Polymorphism and Crystal Arrangement in Semicrystalline Oil-in-Water Emulsions
Kim Moens, Nathalie De Clercq, Stefanie Verstringe and Koen Dewettinck
Crystal Growth & Design 15 (12) 5693 (2015)
DOI: 10.1021/acs.cgd.5b00665
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Solid triacylglycerols within human fat globules: β crystals with a melting point above in-body temperature of infants, formed upon storage of breast milk at low temperature
Christelle Lopez, Valérie Briard-Bion, Claudie Bourgaux and Javier Pérez
Food Research International 54 (2) 1541 (2013)
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Cocoa Butter and Related Compounds
Serpil Metin and Richard W. Hartel
Cocoa Butter and Related Compounds 365 (2012)
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Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions
Lisa M. Zychowski, Amy Logan, Mary Ann Augustin, et al.
Journal of Agricultural and Food Chemistry 64 (34) 6546 (2016)
DOI: 10.1021/acs.jafc.6b01722
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Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time
Oumaima Et-Thakafy, Fanny Guyomarc’h and Christelle Lopez
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DOI: 10.1016/j.foodchem.2016.10.017
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Shea butter solid nanoparticles for curcumin encapsulation: Influence of nanoparticles size on drug loading
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European Journal of Lipid Science and Technology 118 (8) 1168 (2016)
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Differential Scanning Calorimetry
Sonia Calligaris, Luisa Barba, Gianmichele Arrighetti and Maria Nicoli
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Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme
Ketsia Raynal-Ljutovac, Jérome Bouvier, Constance Gayet, et al.
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DOI: 10.1051/ocl.2011.0415
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The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperature
Hanh T.H. Nguyen, Marie-Noëlle Madec, Lydia Ong, et al.
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Effects of emulsion droplet sizes on the crystallisation of milk fat
Tuyen Truong, Nidhi Bansal, Ranjan Sharma, Martin Palmer and Bhesh Bhandari
Food Chemistry 145 725 (2014)
DOI: 10.1016/j.foodchem.2013.08.072
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Crystal structures and morphologies of fractionated milk fat in nanoemulsions
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Nanotechnology in Agriculture and Food Science
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DOI: 10.1002/9783527697724.ch3
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Crystallization of Femtoliter Surface Droplet Arrays Revealed by Synchrotron Small-Angle X-ray Scattering
Brendan Dyett, Lisa Zychowski, Lei Bao, et al.
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DOI: 10.1021/acs.langmuir.8b01252
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Improvement in the functionality of spreads based on milk fat by the addition of low melting triacylglycerols
Rodolfo Lázaro Soares Viriato, Mayara de Souza Queirós, Maria Isabel Landim Neves, Ana Paula Badan Ribeiro and Mirna Lúcia Gigante
Food Research International 120 432 (2019)
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The effect of butter grains on physical properties of butter-like emulsions
Stine Rønholt, Patrizia Buldo, Kell Mortensen, et al.
Journal of Dairy Science 97 (4) 1929 (2014)
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Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders
M.L. Vignolles, C. Lopez, M.N. Madec, et al.
Journal of Dairy Science 92 (1) 58 (2009)
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Thermal and structural changes of pasteurized milk fat globules during storage
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Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions
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Australian milk fat—Seasonal and regional variation of melting properties
Cornelis Versteeg, Amy Logan and Warren Müller
Journal of Dairy Science 99 (4) 2571 (2016)
DOI: 10.3168/jds.2015-10146
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Monitoring the crystallization of starch and lipid components of the cake crumb during staling
N. Hesso, A. Le-Bail, C. Loisel, et al.
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