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Lipid Recovery from Concentrated Emulsions by Freezing–Thawing as an Alternative to Solvent‐Based Extraction: A Case Study on Mayonnaise

 Paula Okuro , Michèle Viau , Alice Kermarrec , Rosiane Cunha , Anne Meynier , et al.
European Journal of Lipid Science and Technology, 2022, 124 (11), pp.2200101. ⟨10.1002/ejlt.202200101⟩
Article dans une revue hal-03871414v1
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Combining plant and dairy proteins in food colloid design

 Emma B A Hinderink , Adeline Boire , Denis Renard , Alain Riaublanc , Leonard M C Sagis , et al.
Current Opinion in Colloid & Interface Science, 2021, 56, pp.101507. ⟨10.1016/j.cocis.2021.101507⟩
Article dans une revue hal-03394364v1

Air-water interfacial and foaming properties of whey protein - sinapic acid mixtures

 Jack Yang , Sarah Lamochi Roozalipour , Claire Berton-Carabin , Constantinos Nikiforidis , Erik van Der Linden , et al.
Food Hydrocolloids, 2021, 112, pp.106467. ⟨10.1016/j.foodhyd.2020.106467⟩
Article dans une revue hal-03136145v1

Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams

 Karin Schroën , Boxin Deng , Claire Berton-Carabin , Sebastien Marze , Meinou Corstens , et al.
Current Opinion in Food Science, 2023, 50, pp.100989. ⟨10.1016/j.cofs.2023.100989⟩
Article dans une revue hal-04289260v1

Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems

 Antonio Dario Troise , Vincenzo Fogliano , Paola Vitaglione , Claire Berton-Carabin
Journal of Agricultural and Food Chemistry, 2020, 68 (43), pp.12107-12115. ⟨10.1021/acs.jafc.0c04738⟩
Article dans une revue hal-03156172v1

Impact of the structure of the interfaces on lipid oxidation in oil-in-water emulsions

 Claire Berton , Claude Genot , Dominique Guibert , Marie-Hélène Ropers
14. Conference internationale consacrée aux films moléculaires organisés (ICOFOMF14) - LB14, Jul 2012, Paris, France. 1 p., 2012
Poster de conférence hal-02808944v1

Physical and oxidative stability of food emulsions prepared with pea protein fractions

 Emma Hinderink , Anja Schroder , Leonard Sagis , Karin Schroën , Claire Berton- Carabin
LWT - Food Science and Technology, 2021, 1 (46), pp.111424. ⟨10.1016/j.lwt.2021.111424⟩
Article dans une revue hal-03243843v1

Droplet Microfluidics for Food and Nutrition Applications

 Karin Schroen , Claire Berton-Carabin , Denis Renard , Mélanie Marquis , Adeline Boire , et al.
Micromachines, 2021, 12 (8), pp.863. ⟨10.3390/mi12080863⟩
Article dans une revue hal-03325134v1

Are the interfacial layer, unadsorbed protein emulsifiers and PUFA carrying molecules key factors for the development of oxidation in oil-in-water emulsions?

 Claude Genot , Claire Berton , Tin Hinan Kabri , Marie-Hélène Ropers , Anne Meynier
The DREAM Project International Conference From Model Foods to Food Models, Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Jun 2013, Nantes, France. 108 p
Communication dans un congrès hal-02745076v1

Contribution of the Interfacial Layer to the Protection of Emulsified Lipids against Oxidation

 Claire Berton , Marie-Hélène Ropers , Michelle Viau , Claude Genot
Journal of Agricultural and Food Chemistry, 2011, 59 (9), pp.5052-5061. ⟨10.1021/jf200086n⟩
Article dans une revue hal-02644384v1

Journées Chevreul 2020 : Les lipides au cœur d'enjeux de transition

 Claire Bourlieu , Claire C Berton- Carabin , Jean-David Rodier , Pierre Villeneuve , Philippe P. Guesnet , et al.
2020
Ouvrages hal-03161286v1

Construction raisonnée d'interfaces pour protéger les lipides émulsionnés contre l'oxydation

 Claire Berton
Ingénierie des aliments. Université de Nantes; Ecole Doctorale Végétal, Environnement, Nutrition, Agroalimentaire, Mer, 2011. Français. ⟨NNT : ⟩
Thèse tel-02806969v1

Controlled design of oil-in-water emulsions enables to investigate the effect of the composition of the interfacial layer on lipid oxidation.

 Marie-Hélène Ropers , Claire Berton , Michelle Viau , Claude Genot
Food Colloïds 2010-On the road from interfaces to consumers, Mar 2010, Granada, Spain
Communication dans un congrès hal-02822727v1
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Targeting Interfacial Location of Phenolic Antioxidants in Emulsions: Strategies and Benefits

 Claire Berton-Carabin , Pierre Villeneuve
Annual Review of Food Science and Technology, 2023, 14 (1), pp.63-83. ⟨10.1146/annurev-food-060721-021636⟩
Article dans une revue hal-04076169v1

Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures

 Jack Yang , Leonie Waardenburg , Claire Berton-Carabin , Constantinos Nikiforidis , Erik van Der Linden , et al.
Journal of Colloid and Interface Science, 2021, 602, pp.207-221. ⟨10.1016/j.jcis.2021.05.172⟩
Article dans une revue hal-03320049v1

Interfacial protein-protein displacement at fluid interfaces

 Emma B.A. Hinderink , Marcel B.J. Meinders , Reinhard Miller , Leonard Sagis , Karin Schroën , et al.
Advances in Colloid and Interface Science, 2022, 305, pp.102691. ⟨10.1016/j.cis.2022.102691⟩
Article dans une revue hal-03700013v1
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Sorghum protein ingredients: Production, compositional variability and enhancement of aqueous dispersibility through homogenization

 Thais Cristina Benatti Gallo , Valérie Beaumal , Bérénice Houinsou-Houssou , Michèle Viau , Lucie Ribourg-Birault , et al.
Future Foods, 2024, 9, pp.100323. ⟨10.1016/j.fufo.2024.100323⟩
Article dans une revue hal-04531997v1

Design of interfacial films to control lipid oxidation in oil-in-water emulsions

 Claire Berton , Claude Genot , Cedric Gaillard , Dominique Guibert , Marie-Hélène Ropers
Food Hydrocolloids, 2013, 33 (1), pp.99 - 105. ⟨10.1016/j.foodhyd.2013.02.021⟩
Article dans une revue hal-02650372v1

Influence of the oxydation catalyst on the oxydative stability of oil-in-water emulsions stabilized with protein and surfactant emulsifiers

 Claire Berton , Marie-Hélène Ropers , Dominique Guibert , Quentin Pottiez , Claude Genot
102. AOCS Annual meeting & expo, American Oil Chemists' Society (AOCS). Urbana, USA., May 2011, Cincinnati, United States. 1 p
Communication dans un congrès hal-02802155v1

Lipid oxidation and related protein modifications in oil-in-water emulsions.

 Claire C. Berton-Carabin , Marie-Hélène Ropers , Dominique Guibert , Véronique Sole , Claude Genot
105. AOCS Annual Meeting and Expo : 2014 Lipid Oxidation and Quality, Jul 2014, San Antonio, United States. 2014
Poster de conférence hal-02796546v1

Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions

 Claire Berton , Marie-Hélène Ropers , Dominique Bertrand , Michelle Viau , Claude Genot
Food Chemistry, 2012, 131 (4), pp.1360-1369. ⟨10.1016/j.foodchem.2011.09.137⟩
Article dans une revue hal-02644927v1

The Importance of Interfacial Tension in Emulsification: Connecting Scaling Relations Used in Large Scale Preparation with Microfluidic Measurement Methods

 Karin Schroën , Jolet de Ruiter , Claire Berton-Carabin
ChemEngineering, 2020, 4 (4), pp.63. ⟨10.3390/chemengineering4040063⟩
Article dans une revue hal-03360967v1

Optimization of the oxidative stability and lipid profile of DHA-enriched infant follow-on formulas by the introduction of dairy lipids

 Mathilde Cancalon , Youna Hemery , Nathalie Barouh , Bruno Baréa , Claire Berton-Carabin , et al.
Journées Chevreul – 80 YEARS OF SFEL, SFEL, Jan 2023, Paris, France
Communication dans un congrès hal-04145552v1

Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends

 Emma B.A. Hinderink , Leonard Sagis , Karin Schroën , Claire Berton-Carabin
Journal of Colloid and Interface Science, 2021, 583, pp.704-713. ⟨10.1016/j.jcis.2020.09.066⟩
Article dans une revue hal-03748305v1

Comparison of integrative processes of extraction of oil bodies from sunflower, oleic sunflower seeds and rapeseeds including or not dry fractionation steps

 Lacroux Eric , Jérémy Claudel , Thomas De Lise-Braga , Nathalie Barouh , Robert Mélina , et al.
3rd International Conference on Lipid Droplets & Oleosomes, May 2023, Wagenigen, Netherlands
Poster de conférence hal-04172734v1

Lipid oxidation in oil-in-water emulsions: involvement of the interfacial layer

 Claire C. Berton-Carabin , Marie-Hélène Ropers , Claude Genot
Comprehensive Reviews in Food Science and Food Safety, 2014, 13, pp.945-977. ⟨10.1111/1541-4337.12097⟩
Article dans une revue hal-02639886v1

Emulsion encapsulation in calcium-alginate beads delays lipolysis during dynamic in vitro digestion

 Meinou N. Corstens , Claire Berton-Carabin , Karin Schroën , Michelle Viau , Anne Meynier
Journal of Functional Foods, 2018, 46, pp.394-402. ⟨10.1016/j.jff.2018.05.011⟩
Article dans une revue hal-01860859v1

Protein-stabilized interfaces do not protect emulsified lipids against oxidation in comparison with surfactant-stabilized interfaces

 Marie-Hélène Ropers , Claude Genot , Claire Berton
102. AOCS Annual Meeting & Expo, American Oil Chemists' Society (AOCS). Urbana, USA., May 2011, Cincinnatti, United States. 1 p
Communication dans un congrès hal-02802919v1
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Lipid oxidation products in model food emulsions: do they stay in or leave droplets, that’s the question

 Sten Ten Klooster , Karin Schroën , Claire Berton-Carabin
Food Chemistry, 2023, 405, pp.134992. ⟨10.1016/j.foodchem.2022.134992⟩
Article dans une revue hal-03892225v1
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Lipid oxidation and co-oxidation reactions in oleosome dispersions from various sources: Which constituents are involved?

 Thomas De Lise-Braga , Jolijn Koomen , Lucie Birault , Alice Kermarrec , Michèle Viau , et al.
3rd International Conference on Lipid Droplets & Oleosomes, May 2023, Wageningen, Netherlands
Poster de conférence hal-04172736v1
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