Works by Blecker, C.

Results: 16

Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 48, doi. 10.1111/j.1365-2621.1997.tb04366.x

By:

Blecker, C.;
Paquot, M.

Publication type:

Article

Antioxydant activity, oxidative stability properties of Colza oil, comparison of mechanical agitated and ultrasonic extraction on green tea catechins of Camellia sinensis L.

Published in:

Algerian Journal of Environmental Science & Technology, 2021, v. 7, n. 4, p. 2167

By:

Amrouche, Z.;
Blecker, C.;
Laribi-Habchi, H.;
L Fauconnier, M.;
El-Hadi, D.

Publication type:

Article

Correlations Between Cloud Point and Compositional Properties of Palm Oil and Liquid Fractions from Dry Fractionation.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 6, p. 841, doi. 10.1007/s11746-017-2990-2

By:

Danthine, S.;
Lefébure, E.;
Blecker, C.;
Dijckmans, P.;
Gibon, V.

Publication type:

Article

Modulation of fungal biofilm physiology and secondary product formation based on physico-chemical surface properties.

Published in:

Bioprocess & Biosystems Engineering, 2019, v. 42, n. 12, p. 1935, doi. 10.1007/s00449-019-02187-6

By:

Bajoul Kakahi, F.;
Ly, S.;
Tarayre, C.;
Deschaume, O.;
Bartic, C.;
Wagner, P.;
Compère, P.;
Derdelinckx, G.;
Blecker, C.;
Delvigne, F.

Publication type:

Article

Characterisation of different inulin samples by DSC.

Published in:

Journal of Thermal Analysis & Calorimetry, 2003, v. 71, n. 1, p. 215, doi. 10.1023/A:1022238905962

By:

Blecker, C.;
Chevalier, J. -P.;
Fougnies, C.;
Van Hercic, J. - C.;
Deroanne, C.;
Paquo, M.

Publication type:

Article

Effect of date flesh fiber concentrate addition on bread texture.

Published in:

Turkish Journal of Science & Technology, 2015, v. 10, n. 2, p. 17

By:

BORCHANI, C.;
BLECKER, C.;
ATTIA, H.;
MASMOUDI, M.;
BESBES, S.

Publication type:

Article

Pectin Extraction from Lemon By-product with Acidified Date Juice: Rheological Properties and Microstructure of Pure and Mixed Pectin Gels.

Published in:

Food Science & Technology International, 2010, v. 16, n. 2, p. 105, doi. 10.1177/1082013209353093

By:

Masmoudi, M.;
Besbes, S.;
Thabet, I. Ben;
Blecker, C.;
Attia, H.

Publication type:

Article

Compositional, Physical, Antioxidant and Sensory Characteristics of Novel Syrup from Date Palm (Phoenix dactylifera L.).

Published in:

Food Science & Technology International, 2009, v. 15, n. 6, p. 583, doi. 10.1177/1082013209353079

By:

Ben Thabet, I.;
Besbes, S.;
Masmoudi, M.;
Attia, H.;
Deroanne, C.;
Blecker, C.

Publication type:

Article

Preparation and Characterization of Osmodehydrated Fruits from Lemon and Date By-products.

Published in:

Food Science & Technology International, 2007, v. 13, n. 6, p. 405, doi. 10.1177/1082013208089562

By:

Masmoudi, M.;
Besbes, S.;
Blecker, C.;
Attia, H.

Publication type:

Article

Chemical Composition and Lipid Fraction Characteristics of Aleppo Pine (Pinus halepensis Mill.) Seeds Cultivated in Tunisia.

Published in:

Food Science & Technology International, 2006, v. 12, n. 5, p. 407, doi. 10.1177/1082013206069910

By:

Cheikh-Rouhou, S.;
Hentati, B.;
Besbes, S.;
Blecker, C.;
Deroanne, C.;
Attia, H.

Publication type:

Article

Quality Characteristics and Oxidative Stability of Date Seed Oil During Storage.

Published in:

Food Science & Technology International, 2004, v. 10, n. 5, p. 333, doi. 10.1177/1082013204047777

By:

Besbes, S.;
Blecker, C.;
Deroanne, C.;
Lognay, G.;
Drira, N.-E.;
Attia, H.

Publication type:

Article

Investigation of physicochemical, nutritional, textural, and sensory properties of yoghurt fortified with fresh and dried Spirulina (Arthrospira platensis).

Published in:

International Food Research Journal, 2019, v. 26, n. 5, p. 1565

By:

Bchir, B.;
Felfoul, I.;
Bouaziz, M. A.;
Gharred, T.;
Yaich, H.;
Noumi, E.;
Snoussi, M.;
Bejaoui, H.;
Kenzali, Y.;
Blecker, C.;
Attia, H.

Publication type:

Article

Effect of Monopropylene Glycol and Gamma Irradiation on Yarrowia lipolytica Lipase Stabilization.

Published in:

Preparative Biochemistry & Biotechnology, 2008, v. 38, n. 3, p. 217, doi. 10.1080/10826060802164462

By:

Alloue, W. A. M.;
Destain, J.;
Ongena, M.;
Blecker, C.;
Thonart, P.

Publication type:

Article

Gelling Properties of Whey Proteins After Enzymic Fat Hydrolysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 561, doi. 10.1111/j.1365-2621.2000.tb16048.x

By:

Blecker, C.;
Paquot, M.;
Deroanne, C.

Publication type:

Article

Date fiber concentrate: chemical compositions, functional properties and effect on quality characteristics of beef burgers.

Published in:

2010

By:

Besbes S;
Ghorbel R;
Salah RB;
Masmoudi M;
Jedidi F;
Attia H;
Blecker C

Publication type:

Journal Article

Influence of Homogenization Treatment on Physicochemical Properties and Enzymatic Hydrolysis Rate of Pure Cellulose Fibers.

Published in:

Applied Biochemistry & Biotechnology, 2013, v. 169, n. 4, p. 1315, doi. 10.1007/s12010-012-0057-2

By:

Jacquet, N.;
Vanderghem, C.;
Danthine, S.;
Blecker, C.;
Paquot, M.

Publication type:

Article