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Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism. Marie Caroline Michalski, Claude Genot, Constance Gayet, Christelle Lopez, Fr´ ed´ eric Fine, Florent Joffre, Jean-Luc Vendeuvre, J´ erˆomeBouvier, Jean-Michel Chardigny, Ketsia Raynal-Ljutovac To cite this version: Marie Caroline Michalski, Claude Genot, Constance Gayet, Christelle Lopez, Fr´ ed´ eric Fine, et al.. Multiscale structures of lipids in foods as parameters affecting fatty acid bioavail- ability and lipid metabolism.. Progress in Lipid Research, Elsevier, 2013, 52 (4), pp.354-73. <10.1016/j.plipres.2013.04.004>. <inserm-00819748> HAL Id: inserm-00819748 http://www.hal.inserm.fr/inserm-00819748 Submitted on 13 May 2013 HAL is a multi-disciplinary open access archive for the deposit and dissemination of sci- entific research documents, whether they are pub- lished or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L’archive ouverte pluridisciplinaire HAL, est destin´ ee au d´ epˆ ot et ` a la diffusion de documents scientifiques de niveau recherche, publi´ es ou non, ´ emanant des ´ etablissements d’enseignement et de recherche fran¸cais ou ´ etrangers, des laboratoires publics ou priv´ es.
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Multiscale structures of lipids in foods as parameters ... · Multiscale structures of lipids in foods as parameters a ecting fatty acid bioavailability and lipid metabolism. Marie

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Page 1: Multiscale structures of lipids in foods as parameters ... · Multiscale structures of lipids in foods as parameters a ecting fatty acid bioavailability and lipid metabolism. Marie

Multiscale structures of lipids in foods as parameters

affecting fatty acid bioavailability and lipid metabolism.

Marie Caroline Michalski, Claude Genot, Constance Gayet, Christelle Lopez,

Frederic Fine, Florent Joffre, Jean-Luc Vendeuvre, Jerome Bouvier,

Jean-Michel Chardigny, Ketsia Raynal-Ljutovac

To cite this version:

Marie Caroline Michalski, Claude Genot, Constance Gayet, Christelle Lopez, Frederic Fine,et al.. Multiscale structures of lipids in foods as parameters affecting fatty acid bioavail-ability and lipid metabolism.. Progress in Lipid Research, Elsevier, 2013, 52 (4), pp.354-73.<10.1016/j.plipres.2013.04.004>. <inserm-00819748>

HAL Id: inserm-00819748

http://www.hal.inserm.fr/inserm-00819748

Submitted on 13 May 2013

HAL is a multi-disciplinary open accessarchive for the deposit and dissemination of sci-entific research documents, whether they are pub-lished or not. The documents may come fromteaching and research institutions in France orabroad, or from public or private research centers.

L’archive ouverte pluridisciplinaire HAL, estdestinee au depot et a la diffusion de documentsscientifiques de niveau recherche, publies ou non,emanant des etablissements d’enseignement et derecherche francais ou etrangers, des laboratoirespublics ou prives.

Page 2: Multiscale structures of lipids in foods as parameters ... · Multiscale structures of lipids in foods as parameters a ecting fatty acid bioavailability and lipid metabolism. Marie
Page 3: Multiscale structures of lipids in foods as parameters ... · Multiscale structures of lipids in foods as parameters a ecting fatty acid bioavailability and lipid metabolism. Marie
Page 4: Multiscale structures of lipids in foods as parameters ... · Multiscale structures of lipids in foods as parameters a ecting fatty acid bioavailability and lipid metabolism. Marie
Page 5: Multiscale structures of lipids in foods as parameters ... · Multiscale structures of lipids in foods as parameters a ecting fatty acid bioavailability and lipid metabolism. Marie