Claudie Bourgaux

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

A unique squalenoylated and nonpegylated doxorubicin nanomedicine with systemic long-circulating properties and anticancer activity

Andrei Maksimenko, Franco Dosio, Julie Mougin et al. · Proceedings of the National Academy of Sciences · 2014 · 202 citations · Full text

Nanomedicine, Medicinal Chemistry, Engineering +14

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

Thermal and Structural Behavior of Milk Fat

Christelle Lopez, P. Lesieur, Claudie Bourgaux et al. · Journal of Colloid and Interface Science · 2001 · 128 citations

Engineering, Food Physic, Rheology +6