World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
46
Citations
8367
World Ranking
15972
National Ranking
691

Christelle Lopez publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Christelle Lopez sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 137 publications — 10th percentile

10% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Christelle Lopez D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Christelle Lopez sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 46 D-Index — 12th percentile

12% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Christelle Lopez is affiliated with the Centre national de la recherche scientifique (CNRS) in France. Their research primarily spans the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics, and Molecular Biology. The scientist's work is focused notably on Food Science, Molecular Biology, Nutrition and Dietetics, Biochemistry, and Endocrinology.

Lopez's scientific output includes publications in frequent venues such as:

  • Food Research International
  • Current Research in Food Science
  • Frontiers in Microbiology
  • Industrial Crops and Products
  • Foods

Some recent papers authored by Lopez include:

  • Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability, 2023, Foods
  • Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability, 2023, Food Research International
  • Bioinspired co-polyesters of hydroxy-fatty acids extracted from tomato peel agro-wastes and glycerol with tunable mechanical, thermal and barrier properties, 2021, Industrial Crops and Products
  • Loading of lutein in egg-sphingomyelin vesicles as lipid carriers: Thermotropic phase behaviour, structure of sphingosome membranes and lutein crystals, 2020, Food Research International

Co-authorship collaborations frequently include Hanitra Rabesona, Marc Anton, Elisabeth David-Briand, Franck Artzner, and Bruno Novalès.

The main research topics addressed by Lopez cover:

  • Proteins in Food Systems
  • Food Chemistry and Fat Analysis
  • Lipid Membrane Structure and Behavior
  • Microencapsulation and Drying Processes
  • Escherichia coli research studies
  • Viral gastroenteritis research and epidemiology
  • Probiotics and Fermented Foods

Additionally, Lopez has contributed to book publications, including a work published by Springer Nature titled Multidimensional Characterization of Dietary Lipids in 2024.

Best Publications

  • The linear relationship between the proportion of fresh grass in the cow diet, milk fatty acid composition, and butter properties.

    Sébastien Couvreur;Catherine Hurtaud;Christelle Lopez;Luc Delaby

  • Phospholipid, sphingolipid, and fatty acid compositions of the milk fat globule membrane are modified by diet.

    Christelle Lopez;Valerie Briard-Bion;Olivia Menard;Florence Rousseau

  • Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane

    Olivia Ménard;Sarfraz Ahmad;Florence Rousseau;Valérie Briard-Bion

  • Milk fat globules enveloped by their biological membrane: Unique colloidal assemblies with a specific composition and structure

    Christelle Lopez;Christelle Lopez

  • Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism.

    Marie Caroline Michalski;Claude Genot;Constance Gayet;Christelle Lopez

  • Human milk fat globules: Polar lipid composition and in situ structural investigations revealing the heterogeneous distribution of proteins and the lateral segregation of sphingomyelin in the biological membrane

    Christelle Lopez;Olivia Ménard

  • Lipid rafts in the bovine milk fat globule membrane revealed by the lateral segregation of phospholipids and heterogeneous distribution of glycoproteins

    Christelle Lopez;Marie-Noëlle Madec;Rafael Jimenez-Flores

  • Fat globules selected from whole milk according to their size: Different compositions and structure of the biomembrane, revealing sphingomyelin-rich domains

    Christelle Lopez;Valérie Briard-Bion;Olivia Ménard;Eric Beaucher

  • Thermal and structural behavior of milk fat. 3. Influence of cooling rate and droplet size on cream crystallization.

    Christelle Lopez;Claudie Bourgaux;Pierre Lesieur;Sophie Bernadou

  • Free fat, surface fat and dairy powders : interactions between process and product. A review

    Marie-Laure Vignolles;Romain Jeantet;Christelle Lopez;Pierre Schuck

  • Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts

    Christelle Lopez;Christelle Lopez;Chantal Cauty;Chantal Cauty;Fanny Guyomarc’h;Fanny Guyomarc’h

  • Thermal and Structural Behavior of Milk Fat.

    Christelle Lopez;Pierre Lesieur;Claudie Bourgaux;Gérard Keller

  • Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy

    Christelle Lopez;Bénédicte Camier;Jean-Yves Gassi

  • Effect of the size and interface composition of milk fat globules on their in vitro digestion by the human pancreatic lipase: Native versus homogenized milk fat globules

    Amélie Berton;Amélie Berton;Stéphanie Rouvellac;Stéphanie Rouvellac;Benoit Robert;Florence Rousseau

  • Focus on the supramolecular structure of milk fat in dairy products

    Christelle Lopez

  • The size and interfacial composition of milk fat globules are key factors controlling triglycerides bioavailability in simulated human gastro-duodenal digestion

    Cyrielle Garcia;Cyrielle Garcia;Claudine Antona;Claudine Antona;Benoit Robert;Benoit Robert;Christelle Lopez;Christelle Lopez

  • Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate.

    Christelle Lopez;P Lesieur;P Lesieur;C Bourgaux;M Ollivon

  • Thermal and structural behavior of milk fat. 1. Unstable species of cream.

    Christelle Lopez;Pierre Lesieur;Gérard Keller;Michel Ollivon

  • Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria.

    Christelle Lopez;Marie-Bernadette Maillard;Valerie Briard-Bion;Benedicte Camier

  • Milk fat and primary fractions obtained by dry fractionation 1. Chemical composition and crystallisation properties.

    Christelle Lopez;Claudie Bourgaux;Pierre Lesieur;Alain Riaublanc

Frequent Co-Authors

Michel Ollivon
Michel Ollivon University of Paris-Saclay
Jean-Jacques Ehrhardt
Jean-Jacques Ehrhardt Laboratoire de Chimie Physique et Microbiologie pour l'Environnement
Hamadi Attia
Hamadi Attia University of Sfax
Patrice Martin
Patrice Martin INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Sandra E. Kentish
Sandra E. Kentish University of Melbourne
Rachel Rupp
Rachel Rupp Federal University of Toulouse Midi-Pyrénées
Saïd Bouhallab
Saïd Bouhallab INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Daniel Tomé
Daniel Tomé AgroParisTech
Jean-Louis Peyraud
Jean-Louis Peyraud INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Bruno Martin
Bruno Martin INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

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