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Christophe Blecker

University of Liège

Leige

Belgium

  • University of Liège

SCHOLARLY PAPERS

7

DOWNLOADS

265

TOTAL CITATIONS

1

Scholarly Papers (7)

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1.

Comparaison of Three Extraction Conditions on the Physico-Chemical and Structural Properties of Yellow Lupin Protein Isolates

Number of pages: 40 Posted: 02 Feb 2023
Paterne nahimana, Gaoussou Karamoko, Hanaa Abdelmoumen, Christophe Blecker and Romdhane Karoui
Artois University, Artois University, Mohammed V University of Rabat, University of Liège and Artois University
Downloads 63 (933,592)

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Yellow lupin protein isolates, functional properties, rheological properties, fluorescence, infrared.

2.

Data-Independent Acquisition (Dia) Strategy Investigation of Protein Profile and Meat Quality in Bovine Longissimus Thoracic Frozen Under Different Temperatures

Number of pages: 35 Posted: 11 Apr 2022
Xia Li, Shuyi Qian, Christophe Blecker, Hongru Zhang, Feng Huang, Kaimin Li, Yu Song, Jiqian Liu and Chunhui Zhang
Chinese Academy of Agricultural Sciences (CAAS), affiliation not provided to SSRN, University of Liège, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Tianjin University of Commerce, affiliation not provided to SSRN and National Taiwan University - Institute of Food Science and Technology
Downloads 63 (933,592)

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Data-independent acquisition (DIA), Protein profile, meat quality, frozen, temperature

3.

Insights into the Effect and Mechanism of Low-Bitterness Hemoglobin Hydrolysates Produced by Γ-Glutamyl Transpeptidase

Number of pages: 26 Posted: 14 Jan 2025
Chengpeng Cheng, Shaobo Li, Li Chen, Jiangying Yu, Ming Zhu, Christophe Blecker and Dequan Zhang
affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS) - Institute of Food Science and Technology, affiliation not provided to SSRN, University College Dublin, affiliation not provided to SSRN, University of Liège and Chinese Academy of Agricultural Sciences (CAAS)
Downloads 47 (1,097,529)

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Hemoglobin hydrolysates, γ-Glutamyl peptide, Umami peptide, Bitter peptide, Bitterness inhibition effect

4.

Changes in Molecular Structure of Citrus Pectin in Acidic Environments at Ambient Temperature

Number of pages: 33 Posted: 02 Nov 2024
Mengyu Ma, Jiefen Cui, Yuyang zhang, Christophe Blecker and Jinkai Zheng
Chinese Academy of Agricultural Sciences (CAAS), Qingdao Agricultural University, Qingdao Agricultural University, University of Liège and affiliation not provided to SSRN
Downloads 47 (1,097,529)

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pectin, acidic environment, ambient temperature, chemical structure, change.

5.

Integrating Multiple Microstructure and Water Distribution Visual Analysis to Reveal the Myowater Release and Texture Deterioration of Precooked Beef During Freezing-Thawing-Reheating Processes

Number of pages: 33 Posted: 18 Jun 2024
Hengxun Lin, Liye Cui, Yong Chen, Yiping Yang, Xiangning Chen, Prince Chisoro, Chunhui Zhang, Christophe Blecker and Xia Li
Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Beijing University of Agriculture, Chinese Academy of Agricultural Sciences (CAAS), National Taiwan University - Institute of Food Science and Technology, University of Liège and Chinese Academy of Agricultural Sciences (CAAS)
Downloads 22 (1,424,331)
Citation 1

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Freezing-thawing-reheating sequence, Precooked meat, Prepared dishes, Myowater loss, Structure visualization analysis.

6.

Structural Characterization and Interfacial Properties of Yeast Cytoplasmic Protein Crosslinked by Laccase Enzyme

Number of pages: 47 Posted: 28 Oct 2025
Kelly Light, Lan LIU, Ashraf Ismail, Christophe Blecker and Salwa Karboune
affiliation not provided to SSRN, McGill University, McGill University, University of Liège and McGill University
Downloads 19 (1,459,862)

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Protein crosslinking, dityrosine, diferulic acid, yeast protein, laccase, interfacial properties, potato protein, protease inhibitor

7.

The kokumi peptide γ-ELRE from porcine hemoglobin acts as a molecular stabilizer to enhance bitterness inhibition by an umami peptide

Number of pages: 33 Posted: 01 Jun 2026
Chengpeng Cheng, Li Chen, Dequan Zhang, Xueyan Yun, Jiangying Yu, Christophe Blecker and Shaobo Li
affiliation not provided to SSRN, affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS), Inner Mongolia Agricultural University, University College Dublin, University of Liège and Chinese Academy of Agricultural Sciences (CAAS) - Institute of Food Science and Technology
Downloads 4 (1,579,934)

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Porcine hemoglobin, Kokumi peptide, Synergistic bitterness inhibition, Molecular stabilizer, hTAS2R16