Publications by authors named "Christophe Blecker"

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An Overview of the Retrogradation Properties of Starch in Rice-Based Foods: Influencing Factors, Regulating Approaches and Mechanisms.
Mengzi Nie, Yue Zhang, Jiaxin Li, Aixia Wang, Yimeng Shan, Christophe Blecker

Compr Rev Food Sci Food Saf· January 2026

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Mechanisms underlying tomato-mediated suppression of warmed-over flavor (WOF) and flavor enrichment in precooked stewed beef.
Junmei Liu, Feng Huang, Dong Han, Chenchen Qi, Ping Yang, Christophe Blecker

Food Chem· December 2025

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Advances in protein extraction methods from faba bean: a comprehensive review.
Mariem Boukraa, Nicolas Jacquet, Christophe Blecker

Crit Rev Food Sci Nutr· November 2025

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Insights into the effect and mechanism of low-bitterness porcine hemoglobin hydrolysates produced by γ-glutamyl transpeptidase.
Chengpeng Cheng, Shaobo Li, Li Chen, Jiangying Yu, Ming Zhu, Christophe Blecker

Food Chem· November 2025

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Immunological activity of peach pectins: Insights from cells to animals.
Meng Liu, Xuan Liu, Christophe Blecker, Jinfeng Bi

Int J Biol Macromol· November 2025

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Water-oil displacement in prefried potatoes during freezing-thawing and reheating: A simulation of the industrial prepared dishes supply chain.
Hengxun Lin, Liye Cui, Meisui Tian, Wenqiang Guan, Prince Chisoro, Christophe Blecker

Food Chem· October 2025

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Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality.
Hengxun Lin, Yiping Yang, Qiuyao Xu, Yuan Li, Xiaojia Hu, Christophe Blecker

Meat Sci· September 2025

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Comprehensive review of emerging analytical methods for pea protein structure analysis: Advances and implications for food science over the last five years.
Ines Othmeni, Christophe Blecker, Romdhane Karoui

Food Chem· June 2025

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Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms.
Junmei Liu, Feng Huang, Dong Han, Ying Xu, Shuo Shen, Christophe Blecker

Food Chem· May 2025

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Changes in molecular structure of citrus pectin in acidic environments at ambient temperature.
Mengyu Ma, Jiefen Cui, Yuyang Zhang, Christophe Blecker, Jinkai Zheng

Carbohydr Polym· May 2025

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Study of the Impact of Operating Parameters and the Addition of Fat on the Physicochemical and Texture Properties of Extruded Snacks.
Nicolas Jacquet, Armande Plompteux, Yves Brostaux, Paul Malumba, Sabine Danthine, Christophe Blecker

Foods· April 2025

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Characterization of a novel natural protein-polysaccharide complex from cashew apple bagasse and its functional implications.
Madinatou Zie, Nicolas Jacquet, Gaoussou Karamoko, Taofic Alabi, Aurore Richel, Christophe Blecker

Food Chem· February 2025

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pH-dependent emulsifying properties of pea protein isolate: Investigation of the structure - Function relationship.
Ines Othmeni, Christophe Blecker, Romdhane Karoui

Int J Biol Macromol· February 2025

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Apoptosis and its role in postmortem meat tenderness: A comprehensive review.
Yingxin Zhao, Can Xiang, Bimol C Roy, Heather L Bruce, Christophe Blecker

Meat Sci· January 2025

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How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration.
Hengxun Lin, Yong Chen, Yiping Yang, Liye Cui, Guangyu Wu, Christophe Blecker

Food Res Int· January 2025

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Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes.
Hengxun Lin, Liye Cui, Yong Chen, Yiping Yang, Xiangning Chen, Christophe Blecker

Food Chem· December 2024

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Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractions.
Jin Xie, Jinfeng Bi, Nicolas Jacquet, Christophe Blecker, Shuhan Feng

Int J Biol Macromol· November 2024

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Common soluble carbohydrates affect the growth, survival, and fatty acid profile of black soldier fly larvae Hermetia illucens (Stratiomyidae).
Joachim Carpentier, Clément Martin, Hugo Luttenschlager, Nicolas Deville, Donatella Ferrara, Christophe Blecker

Sci Rep· November 2024

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Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure - Function relationship.
Ines Othmeni, Romdhane Karoui, Christophe Blecker

Int J Biol Macromol· October 2024

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Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review.
Hengxun Lin, Guangyu Wu, Xiaojia Hu, Prince Chisoro, Chuan Yang, Christophe Blecker

Food Res Int· October 2024

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Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating.
Junmei Liu, Siyang Deng, Jingfan Wang, Feng Huang, Dong Han, Christophe Blecker

Food Chem X· October 2024

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Simultaneous determination of advanced glycation end products and heterocyclic amines in roast/grilled meat by UPLC-MS/MS.
Mingyu Li, Chunjiang Zhang, Zhenyu Wang, Na Liu, Ruiyun Wu, Christophe Blecker

Food Chem· July 2024

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Impact of pilot-scale microfluidization on soybean protein structure in powder and solution.
Andreea Diana Kerezsi, Nicolas Jacquet, Oana Lelia Pop, Ines Othmeni, Antoine Figula, Christophe Blecker

Food Res Int· July 2024

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Valorization of Grain and Oil By-Products with Special Focus on Hemicellulose Modification.
Xiaoxian Liu, Jin Xie, Nicolas Jacquet, Christophe Blecker

Polymers (Basel)· June 2024

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Moringa, Milk Thistle, and Jujube Seed Cold-Pressed Oils: Characteristic Profiles, Thermal Properties, and Oxidative Stability.
Haifa Sebii, Sirine Karra, Abir Mokni Ghribi, Sabine Danthine, Christophe Blecker

Foods· May 2024

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