References of "Blecker, Christophe"
     in
Bookmark and Share    
See detailLes produits laitiers frais
Blecker, Christophe ULg

in Cours laitiers : Technologie (2001)

Detailed reference viewed: 5 (1 ULg)
Peer Reviewed
See detailInulin: its physicochemical properties and technological functionality.
Blecker, Christophe ULg; Chevalier, J. P.; Herck, J C van et al

in Recent Research Developments in Agricultural & Food Chemistry (2001), 5

This review examines the present state of knowledge on the physicochemical properties and technological functionality of inulin. First, structure and conformation are described. Secondly, solubility and ... [more ▼]

This review examines the present state of knowledge on the physicochemical properties and technological functionality of inulin. First, structure and conformation are described. Secondly, solubility and gelation are precisely detailed. Finally, the numerous advantages offered by this functional food are described. [less ▲]

Detailed reference viewed: 172 (15 ULg)
Peer Reviewed
See detailSugar esters: ways of synthesis and potential applications.
Piccicuto, S.; Blecker, Christophe ULg; Brohee, J. C. et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2001), 5(4), 209-219

Sugar esters are nonionic surfactants and exhibit relevant properties such as structural diversity and environmental and health safety. Their potential applications extend from human food to drug ... [more ▼]

Sugar esters are nonionic surfactants and exhibit relevant properties such as structural diversity and environmental and health safety. Their potential applications extend from human food to drug formulations and biochemical studies. Some sugar esters also exhibit interesting biological activities. Many papers on the subject have been submitted during the last 10 years. Those articles describe the various ways of synthesis of those compounds at the laboratory scale. During the last 10 years, the most studied method was the biotechnological one using catalysis by enzymes. Available knowledge on these molecules is reviewed. [less ▲]

Detailed reference viewed: 35 (12 ULg)
See detailApport de l'analyse sensorrielle dans l'étude d'aliments à texture diversifiée.
Blecker, Christophe ULg

Scientific conference (2000, November 08)

Detailed reference viewed: 5 (0 ULg)
Peer Reviewed
See detailMechanical properties of spread films from Acacia gums.
Blecker, Christophe ULg

Poster (2000, June)

Detailed reference viewed: 4 (2 ULg)
Full Text
Peer Reviewed
See detailCharacterization of two Acacia gums and their fractions using a Langmuir film balance
Fauconnier, Marie-Laure ULg; Blecker, Christophe ULg; Groyne, J. et al

in Journal of Agricultural and Food Chemistry (2000), 48(7), 2709-2712

The mechanical properties of monolayers from two Acacia gums [Acacia senegal (L.) Willd. and Acacia seyal Del.] and their three fractions isolated by hydrophobic interaction chromatography were studied ... [more ▼]

The mechanical properties of monolayers from two Acacia gums [Acacia senegal (L.) Willd. and Acacia seyal Del.] and their three fractions isolated by hydrophobic interaction chromatography were studied with a Langmuir film balance to obtain a more complete understanding of their action mode. The analysis of compression isotherms revealed that A. senegal gums globally exhibit better interfacial properties than A. seyal ones. The behavior of the whole gums appeared to be strongly influenced by their arabinogalactan-protein complex. [less ▲]

Detailed reference viewed: 24 (8 ULg)
See detailLaits fermentés, crèmes, beurre.
Blecker, Christophe ULg; Danthine, Sabine ULg

in Cours laitier (2000)

Detailed reference viewed: 11 (1 ULg)
Peer Reviewed
See detailGelling properties of whey proteins after enzymic fat hydrolysis
Blecker, Christophe ULg; Paquot, Michel ULg; Deroanne, C.

in Journal of Food Science (2000), 65(4), 561-563

The effect of residual fat hydrolysis upon the gelation of whey protein concentrate (WPC) was studied. Gelling properties of a commercial WPC and lipase-treated WPC were evaluated on the basis of least ... [more ▼]

The effect of residual fat hydrolysis upon the gelation of whey protein concentrate (WPC) was studied. Gelling properties of a commercial WPC and lipase-treated WPC were evaluated on the basis of least concentration endpoint gelation, penetration test, texture profile analysis and water-holding capacity. Heat treatment of lipase-treated WPC led to gels with the highest hardness, springiness, cohesiveness and water retention. Such transformed WPC could be advantageously used to help improve texture in formulated meat, bakery, and confectionery products. [less ▲]

Detailed reference viewed: 16 (5 ULg)
Full Text
Peer Reviewed
See detailInteractions between gellan gum and other polysaccharides.
Blecker, Christophe ULg; Razafindralambo, Hary ULg; Paquot, Michel ULg

in Czech Journal of Food Sciences [=CJFS] (2000), 18

Detailed reference viewed: 31 (29 ULg)
Peer Reviewed
See detailProgress in milk fat globule membrane research: a review.
Danthine, Sabine ULg; Blecker, Christophe ULg; Paquot, Michel ULg et al

in Lait (Le) (2000), 80(2), 209-222

The milk fat globule is essentially an oil droplet enclosed in a protective 'membrane', partially derived from the plasma membrane of the lactating cell, and which assures the dispersion of the milk fat ... [more ▼]

The milk fat globule is essentially an oil droplet enclosed in a protective 'membrane', partially derived from the plasma membrane of the lactating cell, and which assures the dispersion of the milk fat in the milk plasma. This protective coat is generally called 'the milk fat globule membrane' (MFGM). This review examines the present state of knowledge on the MFGM. The topics dealt with are: origin and formation, isolation From milk, composition (lipids and proteins), structure (a new model is proposed), functional properties and the role that the MFGM plays in protection against lipolysis. [less ▲]

Detailed reference viewed: 125 (5 ULg)
See detailL'analyse sensorielle, la qualité des produits, le plaisir des consommateurs
Blecker, Christophe ULg

Conference given outside the academic context (1999)

Detailed reference viewed: 14 (0 ULg)
Peer Reviewed
See detailMixed monolayers of gluten-emulsifiers at the air-water interface
Balla, A.; Blecker, Christophe ULg; Razafindralambo, Hary ULg et al

in Biopolymer Science: Food And Non Food Applications (1999), (91), 213-216

The interactions and miscibility analysis of gluten-emulsifiers mixed film show that those films are not completely miscible as demonstrated by the presence of both two transition zones and also by the ... [more ▼]

The interactions and miscibility analysis of gluten-emulsifiers mixed film show that those films are not completely miscible as demonstrated by the presence of both two transition zones and also by the deviation of the mean molecular areas of mixed films from the values calculated according to the rule of additivity (GAINES, 1966). Furthermore, the free energy excess of mixing is positive in presence of emulsifiers, confirming the partial miscibility of gluten emulsifier monolayers. [less ▲]

Detailed reference viewed: 18 (3 ULg)
Peer Reviewed
See detailMise au point de pains composites à base de mélanges de farines de sorgho/blé et analyse texturale.
Balla, A.; Blecker, Christophe ULg; Oumarou, M. et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (1999), 3(2), 69-77

Detailed reference viewed: 16 (7 ULg)
See detailLes ateliers du goût.
Blecker, Christophe ULg

Diverse speeche and writing (1999)

Detailed reference viewed: 2 (0 ULg)
See detailCarrageenan gelification under H.H.P. : preparation and processing of solutions and analysis of gels obtained.
Steyer, Bénédicte; Bera, François ULg; Massaux, Carine et al

in Ludwig, H. (Ed.) Advances in High Pressure Bioscience and Biotechnology (1999)

Detailed reference viewed: 19 (2 ULg)
See detailMixed monolayers of gluten-emulsifiers at the air-water interface.
Balla, A.; Blecker, Christophe ULg; Razafindralambo, Hary ULg et al

Poster (1998, September)

Detailed reference viewed: 7 (3 ULg)