1. Joubran, Y., Moscovici, A., Portmann, R. and Lesmes, U. (2017). Implications of the Maillard reaction on bovine alpha-lactalbumin properties and proteolytic breakdown during in vitro infant digestionFood and Function, 8, 2295-2308.
  2. Cohen, Y., Levi, M., Lesmes, U., Margier, M., Reboul, E. and Livney, Y.D. (2017). Re-assembled casein micelles improve in vitro bioavailability of vitamin D in a Caco-2 cell model. Food and Function, 8, 2133 – 2141.
  3. Shani Levi, C., Goldstein, N., Portmann, R. and Lesmes U. (2017). Emulsion and protein degradation in the elderly: Qualitative insights from a study coupling a dynamic in vitro digestion model with proteomic analyses. Food Hydrocolloids, 69, 393-401.
  4. Fahoum, L., Moscovici, A.M., David, S., Shaoul, R., Rozen, G., Meyron-Holtz, E.G. and Lesmes, U. (2017). Digestive fate of dietary carrageenan: Evidence of interference with digestive proteolysis and disruption of gut epithelial function. Molecular Nutrition and Food Research, 61, 3, 1600545.
  5. Egger, L., Ménard, O., Delgado-Andrade, C., Alvito, P., Assunção, R., Balance, S., Barberá, R., Brodkorb, A., Cattenoz, T., Clemente, A., Comi, I., Dupont, D., Garcia-Llatas, G., Jesús Lagarda, M., Le Feunteun, S., JanssenDuijghuijsen, L., Karakaya, S., Lesmes, U.,  Mackie, A.R., Martins, C., Meynier, A., Miralles, B., Murray, B.S., Pihlanto, A., Picariello, G., Santos, C.N., Simsek, S., Recio, I., Rigby, N., Rioux, L.E., Stoffers, H., Tavares, A., Tavares, L., Turgeon, S., Ulleberg, E.K., Vegarud, G.E., Vergères G. and Portmann, R. (2016). The harmonized INFOGEST in vitro digestion method: From knowledge to action. Food Research International, 8, B, 217-225.    
  6. Joubran, Y., Moscovici, A.M. and Lesmes, U. (2015), Antioxidant activity of bovine alpha lactalbumin Maillard products and evaluation of their in vitro gastro-duodenal digestive proteolysis. Food & Function , 6 (4), 1229-1240.    
  7. Isaschar-Ovdat, S., Rosenberg, M., Lesmes, U. and Fishman, A. (2015). Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin, Food Hydrocolloids, 43, 493–500.
  8. Shani-Levi, C. and Lesmes, U. (2014). Bi-compartmental elderly or adult dynamic digestion models applied to interrogate protein digestibility, Food and Function, 5, 2402-2409.    
  9. Meshulam, D., Slavuter, J. and Lesmes, U. (2014). Stability of emulsions stabilized by a hydrophobically modified Inulin to bio-relevant conditions of the human gastro-intestine, Food Biophysics, 9, 4, 416-423.     
  10. Moscovici, A.M, Joubran, Y., Mackie, A., Dupont, D. and Lesmes, U. (2014). Impact of the Maillard reaction on the in vitro proteolytic breakdown of bovine lactoferrin in adults and infants, Food and Function, 5 (8), 1898 – 1908.
  11. Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Carrière, F., Boutrou, R., Corredig, M.,  Dupont, D., Dufour, C.,  Egger, C., Golding, M., Karakaya, S., Kirkhus, B., Le Feunteun, S., Lesmes, U., Macierzanka, A., Mackie, A., McClements, D.J., Ménard, O., Recio, I., Santos, C., Singh, P.R., Vegarud, G.E., Wickham, M., Weitschies, W. and Brodkorb, A. (2014). A standardised static in vitro digestion method suitable for food – an international consensus, Food and Function, 5, 1113-1124.
  12. Ruiz-Rodriguez, P.E., Meshulam, D. and Lesmes, U. (2014). Characterization of Pickering O/W emulsions stabilized by silica nanoparticles and their responsiveness to in vitro digestion conditions. Food Biophysics, 9, 4, 406-415.
  13. Pérez, O. E., David-Birman, T., Kesselman, E., Levi-Tal, S., Lesmes, U. (2014). Milk protein–vitamin interactions: Formation of beta-lactoglobulin/folic acid nano-complexes and their impact on in vitro gastro-duodenal proteolysis. Food Hydrocolloids, 38, 40-47.
  14. Meshulam, D., Lesmes, U. (2014). Responsiveness of emulsions stabilized by lactoferrin nano-particles to simulated intestinal conditions. Food & Function, 5, 65-73.
  15. Joubran, Y., Mackie, A., and Lesmes, U. (2013). Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrin. Food Chemistry, 141(4), 3796-3802.
  16. Shimoni, G., Shani Levi, C., Levi Tal, S. and Lesmes, U. (2013). Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions. Food Hydrocolloids, 33(2), 264-272.
  17. Shani-Levi, C., Tal Levi, S. and Lesmes, U. (2013). Comparative performance of milk proteins and their emulsions under dynamic in vitro adult and infant gastric digestion. Food Hydrocolloids, 32(2): 349-357.
  18. David-Birman, T., Mackie, A. and Lesmes, U. (2013). Impact of dietary fibers on the properties and proteolytic digestibility of lactoferrin nano-particles. Food Hydrocolloids, 31(1): 33–41.3.
  19. Tokle, T., Lesmes, U., Decker, E.A. and McClements D.J. (2012). Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions. Food and Function, 3, 58-66.
  20. Lesmes, U. and McClements, D.J. (2012). Controlling Lipid Digestibility: Response of lipid droplets coated by b-lactoglobulin-dextran Maillard conjugates to simulated gastrointestinal conditions. Food Hydrocolloids, 26, 1, 221-230.
  21. Schmelz, T., Lesmes, U., Weiss, J. and McClements, D.J. (2011). Modulation of physicochemical properties of lipid droplets using β-lactoglobulin and/or lactoferrin interfacial coatings, Food Hydrocolloids, 25, 1181-1189.
  22. Tokle, T., Lesmes, U. and McClements D.J. (2010). Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin. Journal of Agricultural and Food Chemistry, 58, 17, 9825-9832.
  23. Lesmes, U., Baudot, P. and McClements, D.J. (2010). Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinate, Journal of Agricultural and Food Chemistry, 58, 13, 7962–7969.
  24. Matalanis, A., Lesmes, U., Decker, E.A. and McClements, D.J. (2010). Fabrication and Characterization of Filled Hydrogel Particles based on Sequential Segregative and Aggregative Biopolymer Phase Separation. Food Hydrocolloids, 24, 689-701.
  25. Peinado, I., Lesmes, U., Andres, A. and McClements, D. J. (2010).  Fabrication and morphological characterization of biopolymer particles formed by electrostatic complexation of heat treated lactoferrin and anionic polysaccharides, Langmuir, 26, 12, 9827–9834.
  26. Lesmes, U., Sandra, S., Decker, E. A. and McClements, D. J. (2009). Impact of surface deposition of lactoferrin on the physical and chemical stability of omega-3 rich oil droplets stabilized by caseinate. Food chemistry, 123, 1, 99-10.
  27. Jones, O. G., Lesmes, U., Decker, E. A., Dubin, P. and McClements, D. J. (2009). Effect of Polysaccharide Charge on Formation and Properties of Biopolymer Nanoparticles Created by Heat Treatment of β-Lactoglobulin-Pectin Complexes. Food Hydrocolloids, 24, 4, 374-383.
  28. Zabar, S., Lesmes, U., Katz, I., Shimoni, E. and Bianco-Peled, H. (2009). Structural characterization of amylose-long chain fatty acid complexes produced via the acidification method. Food hydrocolloids, 24, 4, 347-357.
  29. Zabar, S., Lesmes, U., Katz, I., Shimoni, E. and Bianco-Peled, H. (2009). Studying different dimensions of amylose-long chain fatty acid complexes: molecular, nano and micro level characteristics. Food hydrocolloids, 23, 7, 1918-1925.
  30. Lesmes, U., Sner, Y., Cohen, S., and Shimoni E. (2009). Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes, Food Hydrocolloids, 23, 3, 667-675.
  31. Lesmes, U., Barchechath, J. and Shimoni, E. (2008). Continuous dual feed homogenization for the production of starch inclusion complexes for controlled release of nutrients, Innovative Food Science and Emerging Technologies, 9, 4, 507-515.
  32. Lesmes, U., Breads, E. J., Gibson, G. R., Tuohy, K. M. and Shimoni, E. (2008). Effects of Resistant Starch Type III Polymorphs on Human Colon Microbiota and Short Chain Fatty Acids in Human Gut Models, Journal of Agricultural and Food Chemistry, 56, 13, 5415–5421.
  1. Lesmes, U. and McClements, D. J. (2009). Structure-Function Relationships to Guide Rational Design and Fabrication of Particulate Food Delivery Systems. Trends in food science & technology, 20, 10, 448-457.
  2. Normand, M.D., Lesmes, U., Corradini, M. G. and Peleg, M. (2010). Free Interactive Software for Food Engineering Education and Practice, Food Engineering Reviews, 2, 157–167.
  3. Benshitrit, R., Shani Levi, C., Tal Levi, S., Shimoni, E. and Lesmes, U. (2012).  Development of oral food-grade delivery systems: current knowledge and future challenges. Food and Function, 3, 10-21. Selected as cover article.
  4. Shani Levi, C., Alvito, P., Andrés, A., Assunção, R., Barberá, R., Blanquet-Diot, S., Bourlieu, C., Brodkorb, A., Cilla, A., Deglaire, A., Denis, S., Dupont, D., Heredia, A., Karakaya, S., Lucia Giosafatto, C.V., Mariniello, L., Martins, C., Ménard, O., Nehir El, S., Vegarud, G.E., Ulleberg E. and Lesmes, U.Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information, Trends in Food Science and Technology, Accepted – In Press, On-line November, 9, 2016.
  5. T. Bohn, F. Carriere, L. Day, A. Deglaire, L. Egger, D. Freitas, M. Golding, S. Le Feunteun, A. Macierzanka, O. Menard, B. Miralles, A. Moscovici, R. Portmann, I. Recio, D. Rémond, V. Santé-Lhoutelier, T.J. Wooster, U. LesmesA.R. Macki & D. Dupont (2017). Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?, Critical Reviews in Food Science and Nutrition, Accepted – In Press,
  1. Elad, A.M. and Lemses, U. Nutritional Programming of Probiotics to Promote Health and Well Being. In “Probiotics” (2012). Edited by Rigobelo, E. InTech – open science on-line publishing.
  2. Lemses, U. Prebiotics – modulators of the human gut microflora. In “Beneficial Microorganisms in Multicellular Life Forms” (2011). Rosenberg, E. and Gophna U. Eds. Springer publishing.
  3. Normand, M.D., Lesmes, U. and McClements, D.J. (2010). Model for the formulation of multilayered emulsions. Free Interactive demonstration, Wolfram Demonstrations Project.