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Nombre de documents : 3.
Impact of processing on the oxidative stability of oil bodies.
Decker Eric Andrew, Villeneuve Pierre.
2024.
Critical Reviews in Food Science and Nutrition, 64 (17) : 6001-6015.
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Digestibility and oxidative stability of plant lipid assemblies: an underexplored source of potentially bioactive surfactants?
Kergomard Jeanne, Carrière Frédéric, Barouh Nathalie, Villeneuve Pierre, Vié Véronique, Bourlieu Claire.
2023.
Critical Reviews in Food Science and Nutrition, 63 (20) : 4655-4674.
Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies.
Kergomard Jeanne, Paboeuf Gilles, Barouh Nathalie, Villeneuve Pierre, Schafer Olivier, Wooster Tim J., Bourlieu Claire, Vié Véronique.
2021.
Food Chemistry, 360:129880, 11 p.
