Marie‐Hélène Ropers

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Claire Berton‐Carabin, Marie‐Hélène Ropers, Claude Génot · Comprehensive Reviews in Food Science and Food Safety · 2014 · 557 citations

Agriculture, Food Science, Food Chemistry +16

Release rate profiles of magnesium from multiple W/O/W emulsions

Marie Bonnet, Maud Cansell, A. Berkaoui et al. · Food Hydrocolloids · 2007 · 175 citations

Pharmacy, Chemical Engineering, Pharmaceutics +14

Impact of food grade and nano-TiO2 particles on a human intestinal community

William Dudefoi, Kristy Moniz, Emma Allen‐Vercoe et al. · Food and Chemical Toxicology · 2017 · 161 citations · Full text

Agriculture, Food Science, Microbiology +17

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

Claire Berton‐Carabin, Marie‐Hélène Ropers, Michèle Viau et al. · Journal of Agricultural and Food Chemistry · 2011 · 147 citations

Agriculture, Chemical Engineering, Lipid Biochemistry +16

Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions

Claire Berton‐Carabin, Claude Génot, Marie‐Hélène Ropers · Journal of Colloid and Interface Science · 2010 · 139 citations

Agriculture, Food Science, Pharmaceutical Analysis +12