Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition von Meynier, Anne, Genot, Claude

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Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells von Awada, Manar, Soulage, Christophe O., Meynier, Anne, Debard, Cyrille, Plaisancié, Pascale, Benoit, Bérengère, Picard, Grégory, Loizon, Emmanuelle, Chauvin, Marie-Agnès, Estienne, Monique, Peretti, Noël, Guichardant, Michel, Lagarde, Michel, Genot, Claude, Michalski, Marie-Caroline

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Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments von Guyon, Claire, Meynier, Anne, de Lamballerie, Marie

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n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice von Awada, Manar, Meynier, Anne, Soulage, Christophe O, Hadji, Lilas, Géloën, Alain, Viau, Michèle, Ribourg, Lucie, Benoit, Berengère, Debard, Cyrille, Guichardant, Michel, Lagarde, Michel, Genot, Claude, Michalski, Marie-Caroline

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Emulsion encapsulation in calcium-alginate beads delays lipolysis during dynamic in vitro digestion von Corstens, Meinou N., Berton-Carabin, Claire C., Schroën, Karin, Viau, Michèle, Meynier, Anne

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Oleofoams: The impact of formulating air-in-oil systems from a lipid oxidation perspective von Ribourg-Birault, Lucie, Meynier, Anne, Vergé, Simon, Sallan, Emeline, Kermarrec, Alice, Falourd, Xavier, Berton-Carabin, Claire, Fameau, Anne-Laure

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Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes von Rakotondramavo, Anja, Ribourg, Lucie, Meynier, Anne, Guyon, Claire, de Lamballerie, Marie, Pottier, Laurence

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Formulation of sub-micron emulsions containing docosahexaenoic acid esterified in triacylglycerols or phospholipids von Kabri, Tin-Hinan, Meynier, Anne, Bontemps, Delphine, Gaillard, Cédric, Foucat, Loic, Linder, Michel, Genot, Claude

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Modifications of protein-related compounds of beef minced meat treated by high pressure von Guyon, Claire, Le Vessel, Valentin, Meynier, Anne, de Lamballerie, Marie

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Lipid oxidation in emulsions: New insights from the past two decades von Hennebelle, Marie, Villeneuve, Pierre, Durand, Erwann, Lecomte, Jérôme, van Duynhoven, John, Meynier, Anne, Yesiltas, Betül, Jacobsen, Charlotte, Berton-Carabin, Claire

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Impact of process and physico-chemical conditions on the formation of curcumin-whey protein composite particles capable to stabilize food-compatible oil in water emulsions von Nayak, Aditya, Genot, Claude, Meynier, Anne, Dorlando, Angélina, Capron, Isabelle

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Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions von Keuleyan, Eléna, Gélébart, Perrine, Beaumal, Valérie, Kermarrec, Alice, Ribourg-Birault, Lucie, Le Gall, Sophie, Meynier, Anne, Riaublanc, Alain, Berton-Carabin, Claire

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Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics von Giang, T.M., Gaucel, S., Brestaz, P., Anton, M., Meynier, A., Trelea, I.C., Le Feunteun, S.

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The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion von Kenmogne-Domguia, Hernan Brice, Moisan, Stéphanie, Viau, Michèle, Genot, Claude, Meynier, Anne

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Modeling the fragmentation patterns of triacylglycerides in mass spectrometry allows the quantification of the regioisomers with a minimal number of standards von Balgoma, David, Guitton, Yann, Evans, Jason J, Le Bizec, Bruno, Dervilly-Pinel, Gaud, Meynier, Anne

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The harmonized INFOGEST in vitro digestion method: From knowledge to action von Egger, Lotti, Ménard, Olivia, Delgado-Andrade, Cristina, Alvito, Paula, Assunção, Ricardo, Balance, Simon, Barberá, Reyes, Brodkorb, Andre, Cattenoz, Thomas, Clemente, Alfonso, Comi, Irene, Dupont, Didier, Garcia-Llatas, Guadalupe, Lagarda, María Jesús, Le Feunteun, Steven, JanssenDuijghuijsen, Lonneke, Karakaya, Sibel, Lesmes, Uri, Mackie, Alan R., Martins, Carla, Meynier, Anne, Miralles, Beatriz, Murray, Brent S., Pihlanto, Anne, Picariello, Gianluca, Santos, Claudia N., Simsek, Sebnem, Recio, Isidra, Rigby, Neil, Rioux, Laurie-Eve, Stoffers, Helena, Tavares, Ana, Tavares, Lucelia, Turgeon, Sylvie, Ulleberg, Ellen K., Vegarud, Gerd E., Vergères, Guy, Portmann, Reto

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Corrigendum to “Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions” [Food Hydroc... von Keuleyan, Eléna, Gélébart, Perrine, Beaumal, Valérie, Kermarrec, Alice, Ribourg-Birault, Lucie, Le Gall, Sophie, Meynier, Anne, Riaublanc, Alain, Berton-Carabin, Claire

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Rapid assessment of fatty acyls chains of phospholipids and plasmalogens by atmospheric pressure chemical ionization in positive mode and high-resolution mass spectrometry using in... von Abreu, Sonia, Héron, Sylvie, Solgadi, Audrey, Prost, Bastien, Dalloux-Chioccioli, Jessica, Kermarrec, Alice, Meynier, Anne, Bertrand-Michel, Justine, Tchapla, Alain, Chaminade, Pierre

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Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions von Keuleyan, Eléna, Gelebart, Perrine, Beaumal, Valérie, Kermarrec, Alice, Ribourg-Birault, Lucie, Le Gall, Sophie, Meynier, Anne, Riaublanc, Alain, Berton-Carabin, Claire

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Amounts of the reactive aldehydes, malonaldehyde, 4‐hydroxy‐2‐hexenal, and 4‐hydroxy‐2‐nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidi... von Viau, Michèle, Genot, Claude, Ribourg, Lucie, Meynier, Anne

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