| A standardised static in vitro digestion method suitable for food–an international consensus M Minekus, M Alminger, P Alvito, S Ballance, T Bohn, C Bourlieu, ... Food & function 5 (6), 1113-1124, 2014 | 4707 | 2014 |
| INFOGEST static in vitro simulation of gastrointestinal food digestion A Brodkorb, L Egger, M Alminger, P Alvito, R Assunção, S Ballance, ... Nature protocols 14 (4), 991-1014, 2019 | 2336 | 2019 |
| A standardised semi-dynamic in vitro digestion method suitable for food–an international consensus AI Mulet-Cabero, L Egger, R Portmann, O Ménard, S Marze, M Minekus, ... Food & function 11 (2), 1702-1720, 2020 | 271 | 2020 |
| Electrical conductivity of dispersions: from dry foams to dilute suspensions K Feitosa, S Marze, A Saint-Jalmes, DJ Durian Journal of Physics: Condensed Matter 17 (41), 6301, 2005 | 147 | 2005 |
| Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion M Kaimainen, S Marze, E Järvenpää, M Anton, R Huopalahti LWT-Food Science and Technology 60 (2), 899-904, 2015 | 99 | 2015 |
| Oscillatory rheology of aqueous foams: surfactant, liquid fraction, experimental protocol and aging effects S Marze, RM Guillermic, A Saint-Jalmes Soft Matter 5 (9), 1937-1946, 2009 | 98 | 2009 |
| Aqueous foam slip and shear regimes determined by rheometry and multiple light scattering S Marze, D Langevin, A Saint-Jalmes Journal of rheology 52 (5), 1091-1111, 2008 | 92 | 2008 |
| Structuring food to control its disintegration in the gastrointestinal tract and optimize nutrient bioavailability D Dupont, S Le Feunteun, S Marze, I Souchon Innovative Food Science & Emerging Technologies 46, 83-90, 2018 | 80 | 2018 |
| Protein and surfactant foams: linear rheology and dilatancy effect SPL Marze, A Saint-Jalmes, D Langevin Colloids and Surfaces A: Physicochemical and Engineering Aspects 263 (1-3 …, 2005 | 75 | 2005 |
| Bioaccessibility of nutrients and micronutrients from dispersed food systems: impact of the multiscale bulk and interfacial structures S Marze Critical reviews in food science and nutrition 53 (1), 76-108, 2013 | 66 | 2013 |
| Bioavailability of nutrients and micronutrients: advances in modeling and in vitro approaches S Marze Annual review of food science and technology 8, 35-55, 2017 | 63 | 2017 |
| Bioaccessibility of lipophilic micro-constituents from a lipid emulsion S Marze Food & function 6 (10), 3218-3227, 2015 | 53 | 2015 |
| Diffusive liquid propagation in porous and elastic materials: The case of foams under microgravity conditions A Saint-Jalmes, S Marze, H Ritacco, D Langevin, S Bail, J Dubail, ... Physical review letters 98 (5), 058303, 2007 | 43 | 2007 |
| Droplet microfluidics for food and nutrition applications K Schroen, C Berton-Carabin, D Renard, M Marquis, A Boire, ... Micromachines 12 (8), 863, 2021 | 42 | 2021 |
| In vitro digestion of fish oils rich in n-3 polyunsaturated fatty acids studied in emulsion and at the oil–water interface S Marze, A Meynier, M Anton Food & function 4 (2), 231-239, 2013 | 40 | 2013 |
| Foaming and rheological properties of the liquid phase extracted from wheat flour dough A Turbin-Orger, G Della Valle, JL Doublier, AL Fameau, S Marze, ... Food Hydrocolloids 43, 114-124, 2015 | 38 | 2015 |
| A microfluidic device to study the digestion of trapped lipid droplets S Marze, H Algaba, M Marquis Food & function 5 (7), 1481-1488, 2014 | 35 | 2014 |
| Relaxation processes of PGPR at the water/oil interface inferred by oscillatory or transient viscoelasticity measurements S Marze Langmuir 25 (20), 12066-12072, 2009 | 32 | 2009 |
| In vitro digestion of emulsions: mechanistic and experimental models S Marze, M Choimet Soft Matter 8 (42), 10982-10993, 2012 | 31 | 2012 |
| In vitro digestion of emulsions: diffusion and particle size distribution using diffusing wave spectroscopy and diffusion using nuclear magnetic resonance S Marze, M Choimet, L Foucat Soft Matter 8 (42), 10994-11004, 2012 | 30 | 2012 |
