Marielle Blot

Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoforms

Claire Bourlieu‐Lacanal, David Cheillan, Marielle Blot et al. · Food Chemistry · 2017 · 85 citations

Food Chemistry, Lipid Analysis, Engineering +9

Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH

Christelle Lopez, Chantal Cauty, Florence Rousseau et al. · Food Research International · 2016 · 58 citations

Functional Properties, Biochemistry, Food Engineering +6

Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments

Jean Yves Gassi, Marielle Blot, Eric Beaucher et al. · International Dairy Journal · 2015 · 51 citations

Food Chemistry, Lipid Analysis, Lipid Preparation +12

Butter serums and buttermilks as sources of bioactive lipids from the milk fat globule membrane: Differences in their lipid composition and potentialities of cow diet to increase n -3 PUFA

Christelle Lopez, Marielle Blot, Valérie Briard‐Bion et al. · Food Research International · 2017 · 46 citations

Food Chemistry, Nutrition, N -3 Pufa +14

The lipid content and microstructure of industrial whole buttermilk and butter serum affect the efficiency of skimming

Sophie Lambert, Nadine Leconte, Marielle Blot et al. · Food Research International · 2016 · 35 citations

Food Chemistry, Food Colloid, Lipid Analysis +8