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

Christophe Blecker 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 Christophe Blecker 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: 490 publications — 88th percentile

88% of scientists in this discipline score the same or lower.

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

Christophe Blecker 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 Christophe Blecker 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: 73 D-Index — 73rd percentile

73% of scientists in this discipline score the same or lower.

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

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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