Polar lipids, sphingomyelin and long-chain unsaturated fatty acids from the milk fat globule membrane are increased in milks produced by cows fed fresh pasture based diet during springLOPEZ, Christelle; BRIARD-BION, Valérie; MENARD, Olivia et al.Food research international. 2014, Vol 58, pp 59-68, issn 0963-9969, 10 p.Article

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 temperatureLOPEZ, Christelle; BRIARD-BION, Valérie; BOURGAUX, Claudie et al.Food research international. 2013, Vol 54, Num 2, pp 1541-1552, issn 0963-9969, 12 p.Article

The composition, supramolecular organisation and thermal properties of milk fat : a new challenge for the quality of food productsLOPEZ, Christelle; BRIARD-BION, Valérie.Le Lait (Print). 2007, Vol 87, Num 4-5, pp 317-336, issn 0023-7302, 20 p.Conference Paper

Structural consequences of dry heating on alpha-lactalbumin and beta-lactoglobulin at pH 6.5GULZAR, Muhammad; BOUHALLAB, Saïd; JARDIN, Julien et al.Food research international. 2013, Vol 51, Num 2, pp 899-906, issn 0963-9969, 8 p.Article

Multiscale Characterization of the Organization of Triglycerides and Phospholipids in Emmental Cheese : From the Microscopic to the Molecular LevelLOPEZ, Christelle; BRIARD-BION, Valerie; BEAUCHER, Eric et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 7, pp 2406-2414, issn 0021-8561, 9 p.Article

Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membraneMENARD, Olivia; AHMAD, Sarfraz; ROUSSEAU, Florence et al.Food chemistry. 2010, Vol 120, Num 2, pp 544-551, issn 0308-8146, 8 p.Article

Combined temperature-time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheeseRICHOUX, Romain; AUBERT, Lydie; ROSET, Gregory et al.Food research international. 2008, Vol 41, Num 10, pp 1058-1064, issn 0963-9969, 7 p.Article

Membrane phospholipids and sterols in microfiltered milk fat globulesFAUQUANT, Caroline; BRIARD-BION, Valérie; LECONTE, Nadine et al.European journal of lipid science and technology (Print). 2007, Vol 109, Num 12, pp 1167-1173, issn 1438-7697, 7 p.Article

Trans-C18:1 Isomers in Cheeses Enriched in Unsaturated Fatty Acids and Manufactured with Different Milk Fat Globule SizesBRIARD-BION, Valerie; JUANEDA, Pierre; RICHOUX, Romain et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 20, pp 9374-9382, issn 0021-8561, 9 p.Article

Lipolysis during ripening of emmental cheese considering organization of fat and preferential localization of bacteriaLOPEZ, Christelle; MAILLARD, Marie-Bernadette; BRIARD-BION, Valerie et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 16, pp 5855-5867, issn 0021-8561, 13 p.Article

Phospholipid, Sphingolipid, and Fatty Acid Compositions of the Milk Fat Globule Membrane are Modified by DietLOPEZ, Christelle; BRIARD-BION, Valerie; MENARD, Olivia et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 13, pp 5226-5236, issn 0021-8561, 11 p.Article

Enrichment in unsaturated fatty acids and emulsion droplet size affect the crystallization behaviour of milk triacylglycerols upon storage at 4 °CBUGEAT, Simon; BRIARD-BION, Valérie; PEREZ, Javier et al.Food research international. 2011, Vol 44, Num 5, pp 1314-1330, issn 0963-9969, 17 p.Article

Fat globules selected from whole milk according to their size: Different compositions and structure of the biomembrane, revealing sphingomyelin-rich domainsLOPEZ, Christelle; BRIARD-BION, Valérie; MENARD, Olivia et al.Food chemistry. 2011, Vol 125, Num 2, pp 355-368, issn 0308-8146, 14 p.Article