Publications by authors named "Claude Genot"

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Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence.
Emma B A Hinderink, Claire C Berton-Carabin, Karin Schroën, Alain Riaublanc, Bérénice Houinsou-Houssou, Claude Genot

J Agric Food Chem· June 2021

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Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides.
Pascale Goupy, Claude Genot, Faiza Hammaz, Charlotte Halimi, Catherine Caris-Veyrat

Mol Nutr Food Res· April 2020

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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, Claude Genot, Anne Meynier

Food Chem· September 2014

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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, Lilas Hadji, Alain Géloën, Claude Genot

Nutr Metab (Lond)· February 2013

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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, Geneviève Llamas, Claude Genot

Food Funct· December 2012

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Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells.
Manar Awada, Christophe O Soulage, Anne Meynier, Cyrille Debard, Pascale Plaisancié, Claude Genot

J Lipid Res· October 2012

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Modifications of interfacial proteins in oil-in-water emulsions prior to and during lipid oxidation.
Claire Berton, Marie-Hélène Ropers, Dominique Guibert, Véronique Solé, Claude Genot

J Agric Food Chem· September 2012

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Effect of lateral heterogeneity in mixed surfactant-stabilized interfaces on the oxidation of unsaturated lipids in oil-in-water emulsions.
Claire Berton, Claude Genot, Dominique Guibert, Marie-Hélène Ropers

J Colloid Interface Sci· July 2012

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Contribution of the interfacial layer to the protection of emulsified lipids against oxidation.
Claire Berton, Marie-Hélène Ropers, Michèle Viau, Claude Genot

J Agric Food Chem· May 2011

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Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions.
Claire Berton, Claude Genot, Marie-Hélène Ropers

J Colloid Interface Sci· February 2011

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Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats.
Raphaëlle L Santarelli, Jean-Luc Vendeuvre, Nathalie Naud, Sylviane Taché, Françoise Guéraud, Claude Genot

Cancer Prev Res (Phila)· July 2010

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Chemical modeling of heme-induced lipid oxidation in gastric conditions and inhibition by dietary polyphenols.
Bénédicte Lorrain, Olivier Dangles, Claude Genot, Claire Dufour

J Agric Food Chem· January 2010

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Oxidative stability of bovine serum albumin- and sodium caseinate-stabilized emulsions depends on metal availability.
Angélique Villiere, Michèle Viau, Isabelle Bronnec, Nathalie Moreau, Claude Genot

J Agric Food Chem· March 2005

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The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study.
Vincent Rampon, Chantal Brossard, Nadine Mouhous-Riou, Benoît Bousseau, Geneviève Llamas, Claude Genot

Adv Colloid Interface Sci· May 2004

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2,2-diphenyl-1-picrylhydrazyl (DPPH*) test demonstrates antiradical activity of Dorstenia psilurus and Dorstenia ciliata plant extracts.
Germain Kansci, Etienne Dongo, Claude Genot

Nahrung· December 2003

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