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Release rate profiles of magnesium from multiple W/O/W emulsions

Food hydrocolloids, 2009, Vol.23 (1), p.92-101

2009

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Impact of various emulsifiers on ALA bioavailability and chylomicron synthesis through changes in gastrointestinal lipolysis

Food & function, 2015-05, Vol.6 (5), p.1726-1735

2015

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Influence of formulation on the structural networks in ice cream

International dairy journal, 2005-03, Vol.15 (3), p.255-262

2005

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Marinosomes®, marine lipid-based liposomes: physical characterization and potential application in cosmetics

International journal of pharmaceutics, 2002-08, Vol.242 (1), p.361-365

2002

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Physicochemical behavior of oil-in-water emulsions: influence of milk protein mixtures, glycerol ester mixtures and fat characteristics

Colloids and surfaces, B, Biointerfaces, 2005-05, Vol.42 (3), p.235-243

2005

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Direct quantification of protein partitioning in oil-in-water emulsion by front-face fluorescence: Avoiding the need for centrifugation

Colloids and surfaces, B, Biointerfaces, 2005-07, Vol.43 (3), p.158-162

2005

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Influence of the fat characteristics on the physicochemical behavior of oil-in-water emulsions based on milk proteins-glycerol esters mixtures

Colloids and surfaces, B, Biointerfaces, 2003-12, Vol.32 (4), p.353-363

2003

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P067 Influence de la nature de l’émulsifiant de l’huile de lin émulsionnée sur la biodisponibilité intestinale des lipides – approche in vivo-in vitro

Nutrition clinique et métabolisme, 2013-12, Vol.27, p.S90-S90

2013

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P068 Incorporation de l’acide alpha-linolénique dans les lipides circulants et les tissus adipeux chez le rat : Influence de la forme d’administration de l’huile de lin

Nutrition clinique et métabolisme, 2013-12, Vol.27, p.S90-S91

2013

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P068 Incorporation de l’acide alpha-linolénique dans les lipides circulants et les tissus adipeux chez le rat : Influence de la forme d’administration de l’huile de lin

Cahiers de nutrition et de diététique, 2013-12, Vol.48, p.S90-S91

2013

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P067 Influence de la nature de l’émulsifiant de l’huile de lin émulsionnée sur la biodisponibilité intestinale des lipides – approche in vivo-in vitro

Cahiers de nutrition et de diététique, 2013-12, Vol.48, p.S90-S90

2013

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Short Communication: Impact of Formulation on Ice Cream Microstructures: an Oscillation Thermo-Rheometry Study

Journal of dairy science, 2004-04, Vol.87 (4), p.810-812

2004

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Mapping of ice cream formulation using front-face fluorescence spectroscopy

International dairy journal, 2006-05, Vol.16 (5), p.489-496

2006

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Influence of formulation on the thermal behavior of ice cream mix and ice cream

Journal of the American Oil Chemists' Society, 2005-06, Vol.82 (6), p.427-431

2005

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Marine lipid‐based liposomes increase in vivo FA bioavailability

Lipids, 2003-05, Vol.38 (5), p.551-n/a

2003

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Physical and chemical stability of marine lipid-based liposomes under acid conditions

Colloids and surfaces, B, Biointerfaces, 2001-03, Vol.20 (3), p.257-266

2001

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Prostaglandin E2 and interleukin-8 production in human epidermal keratinocytes exposed to marine lipid-based liposomes

International journal of pharmaceutics, 2007-10, Vol.343 (1-2), p.277-280

2007

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STABILITY OF MARINE LIPID BASED-LIPOSOMES UNDER ACID CONDITIONS. INFLUENCE OF XANTHAN GUM

Journal of liposome research, 2001-01, Vol.11 (2-3), p.229-242

2001

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Incorporation of α‐tocopherol in marine lipid‐based liposomes: in vitro and in vivo studies

Lipids, 2001-12, Vol.36 (12), p.1313-1320

2001

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The stability of heparin-coated liposomes in plasma and their effect on its coagulation

Colloids and surfaces, B, Biointerfaces, 1998, Vol.10 (4), p.205-215

1998

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Use of dynamic rheology for ice cream characterization

Gums and Stabilisers for the Food Industry 12, 2004

2004

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Feeding rats with liposomes or fish oil differently affects their lipid metabolism

European journal of lipid science and technology, 2006-06, Vol.108 (6), p.459-467

2006

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In vitro behavior of marine lipid‐based liposomes. Influence of pH, temperature, bile salts, and phospholipase A2

Lipids, 2001-01, Vol.36 (1), p.35-42

2001

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Impact of formulation on ice cream microstructures: an oscillation thermo-rheometry study

Journal of dairy science, 2004, Vol.87 (4), p.810-812

2004

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Interactions of functionalized dextran-coated liposomes with vascular smooth muscle cells

Journal of controlled release, 2000-03, Vol.65 (1), p.83-91

2000

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Release rate profiles of magnesium from multiple W/O/W emulsions

Impact of various emulsifiers on ALA bioavailability and chylomicron synthesis through changes in gastrointestinal lipolysis

Influence of formulation on the structural networks in ice cream

Marinosomes®, marine lipid-based liposomes: physical characterization and potential application in cosmetics

Physicochemical behavior of oil-in-water emulsions: influence of milk protein mixtures, glycerol ester mixtures and fat characteristics

Direct quantification of protein partitioning in oil-in-water emulsion by front-face fluorescence: Avoiding the need for centrifugation

Influence of the fat characteristics on the physicochemical behavior of oil-in-water emulsions based on milk proteins-glycerol esters mixtures

P067 Influence de la nature de l’émulsifiant de l’huile de lin émulsionnée sur la biodisponibilité intestinale des lipides – approche in vivo-in vitro

P068 Incorporation de l’acide alpha-linolénique dans les lipides circulants et les tissus adipeux chez le rat : Influence de la forme d’administration de l’huile de lin

P068 Incorporation de l’acide alpha-linolénique dans les lipides circulants et les tissus adipeux chez le rat : Influence de la forme d’administration de l’huile de lin

P067 Influence de la nature de l’émulsifiant de l’huile de lin émulsionnée sur la biodisponibilité intestinale des lipides – approche in vivo-in vitro

Short Communication: Impact of Formulation on Ice Cream Microstructures: an Oscillation Thermo-Rheometry Study

Mapping of ice cream formulation using front-face fluorescence spectroscopy

Influence of formulation on the thermal behavior of ice cream mix and ice cream

Marine lipid‐based liposomes increase in vivo FA bioavailability

Physical and chemical stability of marine lipid-based liposomes under acid conditions

Prostaglandin E2 and interleukin-8 production in human epidermal keratinocytes exposed to marine lipid-based liposomes

STABILITY OF MARINE LIPID BASED-LIPOSOMES UNDER ACID CONDITIONS. INFLUENCE OF XANTHAN GUM

Incorporation of α‐tocopherol in marine lipid‐based liposomes: in vitro and in vivo studies

The stability of heparin-coated liposomes in plasma and their effect on its coagulation

Use of dynamic rheology for ice cream characterization

Feeding rats with liposomes or fish oil differently affects their lipid metabolism

In vitro behavior of marine lipid‐based liposomes. Influence of pH, temperature, bile salts, and phospholipase A2

Impact of formulation on ice cream microstructures: an oscillation thermo-rheometry study

Interactions of functionalized dextran-coated liposomes with vascular smooth muscle cells

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