What is he best known for?
The fields of study he is best known for:
- Food science
- Enzyme
- Organic chemistry
His primary areas of study are Food science, Chromatography, Organic chemistry, Botany and Cultivar.
When carried out as part of a general Food science research project, his work on Dietary fibre is frequently linked to work in Phoenix dactylifera, therefore connecting diverse disciplines of study.
The concepts of his Chromatography study are interwoven with issues in Size-exclusion chromatography, Enzymatic hydrolysis, Antioxidant and Solubility.
His Botany research is multidisciplinary, incorporating elements of By-product, Sterol and Polysaccharide.
His research in By-product intersects with topics in Soluble fibre, Food supplement, Plasma cholesterol and Absorbance.
His Chemical composition research is multidisciplinary, incorporating perspectives in Extraction, Sesamol, Sugar, Fraction and Roasting.
His most cited work include:
- Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review (821 citations)
- 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 (265 citations)
- Date seeds: chemical composition and characteristic profiles of the lipid fraction (257 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Food science, Chromatography, Organic chemistry, Chemical engineering and Biochemistry.
His Sugar study in the realm of Food science connects with subjects such as Phoenix dactylifera.
His Chromatography research includes elements of Membrane and Solubility.
His study in Lipase and Catalysis falls under the purview of Organic chemistry.
His Chemical engineering research incorporates elements of Rheology and Inulin.
Christophe Blecker combines topics linked to Sucrose with his work on Botany.
He most often published in these fields:
- Food science (37.68%)
- Chromatography (23.19%)
- Organic chemistry (14.73%)
What were the highlights of his more recent work (between 2016-2021)?
- Food science (37.68%)
- Chromatography (23.19%)
- Hydrolysis (7.73%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Food science, Chromatography, Hydrolysis, Chemical engineering and Rheology.
His study in the fields of Wheat flour under the domain of Food science overlaps with other disciplines such as Sensory system.
Christophe Blecker has included themes like Isoelectric point, Cynara, Solubility and Enzymatic hydrolysis in his Chromatography study.
The study incorporates disciplines such as Fractionation and Gluten in addition to Hydrolysis.
The various areas that Christophe Blecker examines in his Chemical engineering study include Membrane and Corn flour.
His work deals with themes such as Cellulase, Viscosity, Pulp, Pectinase and Galactomannan, which intersect with Rheology.
Between 2016 and 2021, his most popular works were:
- Insect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae (74 citations)
- Microbiological Load of Edible Insects Found in Belgium (42 citations)
- Could new information influence attitudes to foods supplemented with edible insects (34 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Biochemistry
His primary areas of investigation include Food science, Chromatography, Extraction, Hydrolysate and Hydrolysis.
His Food science study combines topics from a wide range of disciplines, such as Acheta and Biotechnology.
The Chromatography study combines topics in areas such as Isoelectric point, Molecular mass, Cynara and Enzymatic hydrolysis.
His Enzymatic hydrolysis study combines topics in areas such as Fractionation, Hydrophobic effect, Ultrafiltration and Solubility.
His work carried out in the field of Extraction brings together such families of science as Ulva lactuca, Glass transition, Nuclear chemistry, DPPH and Ingredient.
His studies in Hydrolysate integrate themes in fields like Plant protein, Diffusion, Adsorption and Gluten.
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