World's Best Scientists 2026 revealed!
Christophe Blecker

Christophe Blecker

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Chemistry
Belgium
2025

D-Index & Metrics

Chemistry

D-Index
73
Citations
20445
World Ranking
4920
National Ranking
68

Research.com Recognitions

  • 2025 - Research.com Chemistry in Belgium Leader Award
  • 2022 - Research.com Chemistry in Belgium Leader Award

Overview

Christophe Blecker is affiliated with Gembloux Agro-Bio Tech in Belgium, where their research primarily focuses on agricultural and biological sciences. Their work spans a variety of subfields, including food science, plant science, nutrition and dietetics, animal science and zoology, and biomaterials.

The scientist's research covers main topics such as:

  • Food composition and properties
  • Polysaccharides composition and applications
  • Meat and animal product quality
  • Proteins in food systems
  • Date palm research studies
  • Botanical research and applications
  • Microencapsulation and drying processes

Recent publications indicate a focus on the development and characterization of biomaterials and food systems. Some of the notable papers include:

  • "Development and characterization of chitosan films carrying Artemisia campestris antioxidants for potential use as active food packaging materials," 2021, International Journal of Biological Macromolecules
  • "Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization," 2021, Foods
  • "Smart ulvan films responsive to stimuli of plasticizer and extraction condition in physico-chemical, optical, barrier and mechanical properties," 2020, International Journal of Biological Macromolecules
  • "A new single-cell protein from Clostridium autoethanogenum as a functional protein for largemouth bass (Micropterus salmoides)," 2022, Animal Nutrition
  • "Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization," 2022, Food Chemistry

Christophe Blecker has published extensively in several journals, including:

  • International Journal of Biological Macromolecules
  • Foods
  • Food Chemistry
  • Journal of Food Processing and Preservation
  • International Journal of Food Science & Technology

The scientist frequently collaborates with a number of coauthors who contribute to their research output. Frequent collaborators include:

  • Souhail Besbes
  • Hamadi Attia
  • Sabine Danthine
  • Haïfa Sebii
  • Mohamed Ali Bouaziz

The breadth of Christophe Blecker's work reflects a strong engagement with both theoretical and applied aspects of food science and biomaterials, integrating studies on proteins, polysaccharides, and various food system properties to support advancing knowledge in agricultural and biological sciences.

Best Publications

  • Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

    Mohamed Elleuch;Dorothea Bedigian;Olivier Roiseux;Souhail Besbes

  • Consumer acceptance of insect-based alternative meat products in Western countries

    Rudy Caparros Megido;Chloé Gierts;Christophe Blecker;Yves Brostaux

  • Date seeds: chemical composition and characteristic profiles of the lipid fraction

    Souhail Besbes;Christophe Blecker;Claude Deroanne;Nour-Eddine Drira

  • Quality characteristics of sesame seeds and by-products

    Mohamed Elleuch;Souhail Besbes;Olivier Roiseux;Christophe Blecker

  • Mid-infrared spectroscopy coupled with chemometrics: a tool for the analysis of intact food systems and the exploration of their molecular structure-quality relationships - a review

    Romdhane Karoui;Gerard Downey;Christophe Blecker

  • Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction

    Salma Cheikh-Rouhou;Souhail Besbes;Basma Hentati;Christophe Blecker

  • Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia

    Hela Yaich;Haikel Garna;Souhail Besbes;Michel Paquot

  • Date flesh: Chemical composition and characteristics of the dietary fibre

    Mohamed Elleuch;Souhail Besbes;Olivier Roiseux;Christophe Blecker

  • Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review

    Romdhane Karoui;Christophe Blecker

  • Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

    Abir Mokni Ghribi;Ines Maklouf Gafsi;Assaâd Sila;Christophe Blecker

  • Composition and physicochemical properties of locust bean gum extracted from whole seeds by acid or water dehulling pre-treatment

    Patrick Aubin Dakia;Christophe Blecker;Christelle Robert;Bernard Wathelet

  • Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam

    Souhail Besbes;Lobna Drira;Christophe Blecker;Claude Deroanne

  • Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology

    Manel Masmoudi;Souhail Besbes;Moncef Chaabouni;Christelle Robert

  • Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates

    Abir Mokni Ghribi;Ines Maklouf Gafsi;Christophe Blecker;Sabine Danthine

  • Chemical Characteristics and Oxidative Stability of Sesame Seed, Sesame Paste, and Olive Oils

    C Borchani;S Besbes;C H Blecker;H Attia

  • Insect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae

    Aman Paul;Michel Frederich;Rudy Caparros Megido;Taofic Alabi

  • Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

    Jingwang Chen;Jingwang Chen;Taihua Mu;Dorothée Goffin;Dorothée Goffin;Christophe Blecker

  • Flaxseed proteins: food uses and health benefits

    Holy Nadia Rabetafika;Vinciane Van Remoortel;Sabine Danthine;Michel Paquot

  • Heating effects on some quality characteristics of date seed oil

    Souhail Besbes;Christophe Blecker;Claude Deroanne;Georges Lognay

  • Will Isomalto-Oligosaccharides, a Well-Established Functional Food in Asia, Break through the European and American Market? The Status of Knowledge on these Prebiotics

    Dorothee Goffin;Nathalie M. Delzenne;Christophe Blecker;Emilien Hanon

  • Sterol composition of black cumin (Nigella sativa L.) and Aleppo pine (Pinus halepensis Mill.) seed oils

    Salma Cheikh-Rouhou;Souhail Besbes;Georges Lognay;Christophe Blecker

Frequent Co-Authors

Michel Paquot
Michel Paquot University of Liège
Hamadi Attia
Hamadi Attia University of Sfax
Souhail Besbes
Souhail Besbes University of Sfax
Georges Lognay
Georges Lognay University of Liège
Frédéric Francis
Frédéric Francis Gembloux Agro-Bio Tech
Eric Haubruge
Eric Haubruge University of Liège
Philippe Thonart
Philippe Thonart University of Liège
Mohamed Bouaziz
Mohamed Bouaziz University of Sfax
Christine Jérôme
Christine Jérôme University of Liège
Ali Bougatef
Ali Bougatef University of Sfax

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