Claire Berton‐Carabin

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

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Anja Schröder, Claire Berton‐Carabin, Paul Venema et al. · Food Hydrocolloids · 2017 · 289 citations

Agriculture, Dairy Science, Food Science +16

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

Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents

Jack Yang, Ilonka Thielen, Claire Berton‐Carabin et al. · Food Hydrocolloids · 2019 · 143 citations · Full text

Engineering, Food Science, Materials Science +17

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