Christophe Blecker

机构：Gembloux Agro-Bio Tech

发表论文 257 篇 · 总被引 10792 次 · h-index 50

代表论文

• Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization (2022 · Food Chemistry · 被引 49)
• Physico-chemical, functional, and structural properties of un-defatted, cold and hot defatted yellow lupin protein isolates (2023 · Food Chemistry · 被引 41)
• Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat (2023 · Food Control · 被引 41)
• New insights into the mechanism of freeze-induced damage based on ice crystal morphology and exudate proteomics (2022 · Food Research International · 被引 40)
• Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms (2025 · Food Chemistry · 被引 27)
• Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy (2024 · Food Hydrocolloids · 被引 24)