Christophe Blecker
Université de Liège
H-index: 72
Europe-Belgium
Top articles of Christophe Blecker
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition
European Food Research and Technology
2024/4/11
Christophe Blecker
H-Index: 46
Effects of phosphoglycerate kinase 1 and pyruvate kinase M2 on metabolism and physiochemical changes in postmortem muscle
Food Chemistry: X
2024/3/30
Dequan Zhang
H-Index: 15
Christophe Blecker
H-Index: 46
Zhenyu Wang
H-Index: 0
Shaobo Li
H-Index: 3
Li Chen
H-Index: 44
Physico-chemical, functional, and structural properties of un-defatted, cold and hot defatted yellow lupin protein isolates
International journal of biological macromolecules
2016/6/1
Simultaneous determination of advanced glycation end products and heterocyclic amines in roast/grilled meat by UPLC-MS/MS
Food Chemistry
2024/3/4
Mingyu Li
H-Index: 29
Chunjiang Zhang
H-Index: 8
Zhenyu Wang
H-Index: 0
Na Liu
H-Index: 2
Christophe Blecker
H-Index: 46
Dequan Zhang
H-Index: 15
Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties
Journal of the American Oil Chemists' Society
2023/10/15
Christophe Blecker
H-Index: 46
Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@ MOF and its portable hydrogel test kit
Journal of Hazardous Materials
2024/2/5
Integrated metabolome, proteome, and transcriptome analysis explored the molecular mechanism of phosphoglycerate kinase 1 and pyruvate kinase M2 characterizing the postmortem …
Food Frontiers
2024
Fangzhou Wang
H-Index: 1
Christophe Blecker
H-Index: 46
Zhenyu Wang
H-Index: 0
Li Chen
H-Index: 44
Dequan Zhang
H-Index: 15
Thermal and structural behavior of mango (Mangifera indica L) kernel fat from three Ivorian varieties
Journal of the American Oil Chemists' Society
2024/1
Christophe Blecker
H-Index: 46
Moringa, Milk Thistle, and Jujube Seed Cold-Pressed Oils: Characteristic Profiles, Thermal Properties, and Oxidative Stability
Foods
2024/5/2
Christophe Blecker
H-Index: 46
Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
Food Hydrocolloids
2024/5/1
Effect of interaction between resveratrol and myofibrillar protein on the production of bound heterocyclic amines
Food Bioscience
2024/4/22
Preparation, physicochemical properties, and formation mechanism of quinoa self-assembled peptide-based hydrogel
Food Hydrocolloids
2023/12/1
基于不同肌肉类型验证羊肉质量特征的蛋白质生物标志物.
Food Chemistry
2023/11/30
Dequan Zhang
H-Index: 15
Zhenyu Wang
H-Index: 0
Christophe Blecker
H-Index: 46
Shaobo Li
H-Index: 3
Li Chen
H-Index: 44
Validation of protein biological markers of lamb meat quality characteristics based on the different muscle types
Food Chemistry
2023/6/26
Dequan Zhang
H-Index: 15
Zhenyu Wang
H-Index: 0
Christophe Blecker
H-Index: 46
Shaobo Li
H-Index: 3
Li Chen
H-Index: 44
Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat
Food Control
2023/11/1
Predicting puff-pastry margarine performances based on their rheological properties
2023/9/20
Arpita Chakraborty
H-Index: 2
Christophe Blecker
H-Index: 46
Impact of defatting methods on the physicochemical and functional properties of white lupin protein isolates
European Food Research and Technology
2023/6/16
Christophe Blecker
H-Index: 46
The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods
2023/8/14
Valorization of Cashew Apple Bagasse in Food Application: Focus on the Use and Extraction of Nutritional or Bioactive Compounds
2023/8/7
Christophe Blecker
H-Index: 46
Peculiar crystallisation behaviour of palm oil during dry fractionation.
2023/7/7
