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  1. No Access

    Article

    Lipid Oxidation in Food Emulsions Under Gastrointestinal-Simulated Conditions: the Key Role of Endogenous Tocopherols and Initiator

    The health significance of lipid oxidation products carried by the diet or eventually formed during food digestion is actually addressed. Accordingly, some data show that the gastric environment could be proox...

    H. B. Kenmogne-Domguia, A. Meynier, C. Boulanger, C. Genot in Food Digestion (2012)

  2. No Access

    Article

    Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance

    The combination of attenuated total reflectance (ATR) and mid-infrared spectroscopy (MIRS) with statistical multidimensional techniques made it possible to extract relevant information from MIR spectra of lipi...

    M. Safar, D. Bertrand, P. Robert… in Journal of the American Oil Chemists’ Soci… (1994)

  3. No Access

    Chapter and Conference Paper

    Rheological properties of gelatin gels filled with phospholipids vesicles. Dynamic and uniaxial compression measurements

    The effects of addition of small unilamellar vesicles (SUV) or multilamellar vesicles (MLV) of phosphatidylcholine (PC) on rheological behavior of gelatin gels (approximatively 5% W/W) were studied. Gelation k...

    C. Genot, S. Guillet, B. Metro in Trends in Colloid and Interface Science III (1989)