Michèle Viau - Concepedia

Concepedia

Author

Michèle Viau

Biopolymères Interactions Assemblages

Also Known As

Michele Viau, Michèle VIAU, Michèle Viau, Viau, Michèle

34

Publications

1.1K

Citations

16

H-Index

47

Concepts

All Affiliations

Biopolymères Interactions Assemblages Centre National de la Recherche Scientifique Institut National de la Recherche Agronomique Nantes Université Université de Yaoundé I

MV

About

Michèle Viau is an author at Biopolymères Interactions Assemblages specializing in biochemistry, metabolism, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	8	8	436
2	Medicine	7	7	259
3	Engineering	5	5	279
4	Health Sciences	5	5	301
5	Natural Sciences	2	2	214

Michèle Viau

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19

Publications

1.1K

Citations

16

H-Index

	Year	Citations
Contribution of the Interfacial Layer to the Protection of Emulsified Lipids against Oxidation Claire Berton‐Carabin, Marie‐Hélène Ropers, Michèle Viau, Journal of Agricultural and Food Chemistry Chemical EngineeringChemical Enhanced Oil RecoveryEngineeringBiochemistryEmulsified Lipids	2011	147
Effect of dietary lipid on growth performance and body composition of brown trout (Salmo trutta) reared in seawater J. Arzel, Francisco X. Martinez Lopez, Robert Métailler, Aquaculture NutritionBody CompositionLipid NutritionAnimal NutritionDietary Lipid	1994	144
Oxidative Stability of Bovine Serum Albumin- and Sodium Caseinate-Stabilized Emulsions Depends on Metal Availability Angélique Villière, Michèle Viau, Isabelle Bronnec, Journal of Agricultural and Food Chemistry	2005	105
n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice Manar Awada, Anne Meynier, Christophe O. Soulage, Nutrition & Metabolism	2013	83
Seasonal composition of lipids, fatty acids, and sterols in the edible red alga Grateloupia turuturu Melha Kendel, Aurélie Couzinet‐Mossion, Michèle Viau, Journal of Applied Phycology Food ChemistryLipid AnalysisBotanyFatty AcidsOmega-3 Fatty Acid	2012	80
Lipid and amino acid profiles support the potential of Rhynchophorus phoenicis larvae for human nutrition Aymar Rodrigue Fogang, Germain Kansci, Michèle Viau, Journal of Food Composition and Analysis BiologyLipid AnalysisBiochemistryRhynchophorus Phoenicis LarvaeNatural Sciences	2017	67
Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions Claire Berton‐Carabin, Marie‐Hélène Ropers, Dominique Bertrand, Food Chemistry Food ChemistryChemical EngineeringChemical Enhanced Oil RecoveryEngineeringBiochemical Engineering	2011	66
Gastric conditions control both the evolution of the organization of protein-stabilized emulsions and the kinetic of lipolysis during in vitro digestion Hernan Brice Kenmogne-Domguia, Anne Meynier, Michèle Viau, Food & Function Food ColloidNutritionGastric PhGastric PhaseGastroenterology	2012	63
The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion Hernan Brice Kenmogne-Domguia, Stéphanie Moisan, Michèle Viau, Food Chemistry Food ChemistryBiochemistryMedicineGastroenterologyMarine Oil Emulsions	2013	60
Amounts of the reactive aldehydes, malonaldehyde, 4‐hydroxy‐2‐hexenal, and 4‐hydroxy‐2‐nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values Michèle Viau, Claude Génot, Lucie Ribourg, European Journal of Lipid Science and Technology Food ChemistryHealth SciencesBiochemistryFatty AcidsMedicine	2015	54

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