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Comparison of antioxidant efficiencies in oil-in-water emulsion using extracellular vesicles from olive co-products or liposomes as antioxidants carriers. Barea Bruno, Barouh Nathalie, Fenaghra Amal, Colosetti Pascal, Lecomte Jérôme, Durand Erwann, Mey Anne, Laugerette Fabienne, Michalski Marie-Caroline, Bourlieu-Lacanal Claire, Villeneuve Pierre. 2025. Journal of the American Oil Chemists' Society, 102 (2) : 323-337.

A direct and practical approach to assessing the impact of emulsion composition on vitamin A stability. De Vreese Marianne, Durand Erwann, Baréa Bruno, Morvan Didier, Aleman Claude, Lecomte Jérôme, Villeneuve Pierre. 2025. Journal of the American Oil Chemists' Society, 13 p.

Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. Ferreira da Silveira Tayse Ferreira, Laguerre Mickael, Bourlieu-Lacanal Claire, Lecomte Jérôme, Durand Erwann, Figueroa-Espinoza Maria-Cruz, Baréa Bruno, Barouh Nathalie, Castro Inar Alves, Villeneuve Pierre. 2021. LWT - Food Science and Technology, 141:110892, 9 p.