Michel Ollivon

Phase transitions and polymorphism of cocoa butter

C. Loisel, G. Keller, G. Lecq et al. · Journal of the American Oil Chemists Society · 1998 · 241 citations

Food Chemistry, Materials Science, Phase Transitions +15

Phase diagram of sodium dodecyl sulfate-water system

Patrick Kékicheff, Cécile Grabielle-Madelmont, Michel Ollivon · Journal of Colloid and Interface Science · 1989 · 213 citations

Phase Equilibrium, Phase Separation, Chemistry +2

Micelle-vesicle transition of egg phosphatidylcholine and octylglucoside

Michel Ollivon, Ofer Eidelman, Robert Blumenthal et al. · Biochemistry · 1988 · 189 citations

Chemical Biology, Proteinlipid Interaction, Egg Phosphatidylcholine +15

Thermal and Structural Behavior of Milk Fat3. Influence of Cooling Rate and Droplet Size on Cream Crystallization

Christophe Lopez, Claudie Bourgaux, P. Lesieur et al. · Journal of Colloid and Interface Science · 2002 · 141 citations

Materials Science, Droplet Size, Food Colloid +11

Monitoring the crystallization of amylose-lipid complexes during maize starch melting by synchrotron x-ray diffraction

Patricia Le Bail, Hervé Bizot, Michel Ollivon et al. · Biopolymers · 1999 · 136 citations

X-ray Crystallography, Engineering, Polysaccharide +17