logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
C

Christophe Schmitt

Nestle Institute of Food Sciences

43H指数
132论文数
7.1K被引数
收录论文 70
发表时间
logo
Emulsifying behavior of plant proteins investigated via surface hydrophobicity and molecular weight distribution通过表面疏水性和分子质量分布研究植物蛋白的乳化行为
errColloids and Surfaces B: Biointerfaces
IF5.6
err2025-11-29
err0
PREAI
errXian Qiao Ding; Shreya Mukherjee; Luca Amagliani; Christophe Schmitt; Chueh Loo Poh
err分享
err收藏
Storage-induced solubility loss in plant-based emulsion powders植物基乳化粉末的储存诱导溶解度损失
errPowder Technology
IF4.6
err2025-10-27
err0
errOAAI
errT. Kurtz; K. Haas; C. Schmitt; C. Morgenegg; V. Meunier; S. Heinrich
err分享
err收藏
Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH (vol 458, 140176, 2024)
errFOOD CHEMISTRY
IF9.8
err2024-12-01
err0
PREAI
errAmat, Tiffany; Assifaoui, Ali; Buczkowski, Johann; Silva, Juliana V. C.; Schmitt, Christophe; Saurel, Remi
err分享
err收藏
Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH
errFOOD CHEMISTRY
IF9.8
err2024-11-01
err1
errOAAI
errAmat, Tiffany; Assifaoui, Ali; Buczkowski, Johann; Silva, Juliana V. C.; Schmitt, Christophe; Saurel, Remi
err分享
err收藏
Spontaneous Structuration of Biohydrogels by Membrane-Free Osmosis
errADVANCED FUNCTIONAL MATERIALS
IF19
err2024-05-23
err0
errOAAI
errGuilbert, Emilie; de Loubens, Clement; Vilotte, Alice; Schmitt, Christophe; Gunes, Deniz; Bodiguel, Hugues
err分享
err收藏
Interplay between soluble and insoluble protein/calcium/phytic acid complexes in dispersions of faba bean and pea protein concentrates around neutral pH
errFOOD HYDROCOLLOIDS
IF12.4
err2024-02-01
err5
errOAAI
errAmat, Tiffany; Assifaoui, Ali; Buczkowski, Johann; Silva, Juliana V. C.; Schmitt, Christophe; Saurel, Remi
err分享
err收藏
Binders in foods: Definition, functionality, and characterization
errFOOD HYDROCOLLOIDS
IF12.4
err2023-12-01
err7
PREAI
errHerz, Eva; Moll, Pascal; Schmitt, Christophe; Weiss, J.
err分享
err收藏
Formation and stability of fibers obtained by cold gelation of pea protein isolate aggregates in a hydrodynamic spinning process
errFOOD HYDROCOLLOIDS
IF12.4
err2023-12-01
err1
errOAAI
errVilotte, Alice; Bodiguel, Hugues; Gunes, Deniz Z.; Schmitt, Christophe; Roux, Denis; Guilbert, Emilie; Chevremont, William; de Loubens, Clement
err分享
err收藏
Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0
errFOOD HYDROCOLLOIDS
IF12.4
err2023-04-01
err9
PREAI
errAmagliani, Luca; van de Langerijt, Tessa Marianne; Morgenegg, Carine; Bovetto, Lionel; Schmitt, Christophe
err分享
err收藏
Assessment of the interactions between pea and salivary proteins in aqueous dispersions
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2023-03-01
err7
errOAAI
errAssad-Bustillos, M.; Cazares-Godoy, A. C.; de Lavergne, M. Devezeaux; Schmitt, C.; Hartmann, C.; Windhab, E.
err分享
err收藏
Homogenization increases stickiness of concentrated pea protein- apple pectin mixtures
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2023-03-01
err5
PREAI
errMoll, Pascal; Salminen, Hanna; Spengler, Miriam; Schmitt, Christophe; Weiss, Jochen
err分享
err收藏
Solidification of concentrated pea protein-pectin mixtures as potential binder
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2023-01-27
err3
errOAAI
errMoll, Pascal; Salminen, Hanna; Stadtmueller, Lucie; Schmitt, Christophe; Weiss, Jochen
err分享
err收藏
Pea protein-sugar beet pectin binders can provide cohesiveness in burger type meat analogues
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2023-01-13
err11
errOAAI
errMoll, Pascal; Salminen, Hanna; Schmitt, Christophe; Weiss, Jochen
err分享
err收藏
Optimization of complex food formulations using robotics and active learning
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2023-01-01
err4
PREAI
errBecker, Deborah; Schmitt, Christophe; Bovetto, Lionel; Rauh, Cornelia; McHardy, Christopher; Hartmann, Christoph
err分享
err收藏
Adjusting the stickiness of concentrated pea protein - apple pectin systems via the biopolymer mixing ratio
errFUTURE FOODS
IF8.2
err2022-12-01
err6
PREAI
errMoll, Pascal; Salminen, Hanna; Rausch, Adrian; Schmitt, Christophe; Weiss, Jochen
err分享
err收藏
Homogenization improves foaming properties of insoluble pea proteins
errJOURNAL OF FOOD SCIENCE
IF3.4
err2022-09-14
err16
errOAAI
errMoll, Pascal; Salminen, Hanna; Griesshaber, Elena; Schmitt, Christophe; Weiss, Jochen
err分享
err收藏
Concentrated pea protein - apple pectin mixtures as food glue: Influence of biopolymer concentration and pH on stickiness
errFOOD HYDROCOLLOIDS
IF12.4
err2022-09-01
err21
PREAI
errMoll, Pascal; Salminen, Hanna; Roeth, Carolin; Schmitt, Christophe; Weiss, Jochen
err分享
err收藏
Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2022-07-19
err20
PREAI
errAmat, Tiffany; Assifaoui, Ali; Schmitt, Christophe; Saurel, Remi
err分享
err收藏
Plant proteins and their colloidal state
errCURRENT OPINION IN COLLOID & INTERFACE SCIENCE
IF7
err2021-12-01
err24
PREAI
errSchmitt, Christophe; Bovetto, Lionel; Buczkowski, Johann; Reis, Guilherme De Oliveira; Pibarot, Patrick; Amagliani, Luca; Dombrowski, Jannika
err分享
err收藏
Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder使用大豆蛋白粘合剂组装复杂肉类似物的能力的影响因素
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2021-10-01
err34
PREAI
errHerz, Eva; Herz, Laura; Dreher, Johannes; Gibis, Monika; Ray, Joydeep; Pibarot, Patrick; Schmitt, Christophe; Weiss, Jochen
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
D
Dietrich Knorr
H 指数: 102 · 论文数: 613
E
Eric Dickinson
H 指数: 99 · 论文数: 557
R
Raffaele Mezzenga
H 指数: 96 · 论文数: 633
L
Laura M. Herz
H 指数: 88 · 论文数: 389
J
Jochen Weiß
H 指数: 82 · 论文数: 470
查看更多