Christian Sanchez - Concepedia

Author

Christian Sanchez

Ingénierie des Agropolymères et Technologies Emergentes

Also Known As

C. Sanchez, Christian Sanchez, Nigen, Michael, SANCHEZ, Christian, Sanchez, Christian

Publications

2.8K

Citations

H-Index

Concepts

All Affiliations

Ingénierie des Agropolymères et Technologies Emergentes Centre de Coopération Internationale en Recherche Agronomique pour le Développement Université de Lorraine Université de Montpellier Institut Agro Montpellier

About

Christian Sanchez is an author at Ingénierie des Agropolymères et Technologies Emergentes specializing in biochemistry, biomolecular engineering, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	10	529
2	Medicine	10	10	444
3	Natural Sciences	5	5	197
4	Health Sciences	4	4	266
5	Allergy	1	1	52

Christian Sanchez

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
Structure and rheological properties of acacia gum dispersions Christian Sanchez, D. Renard, P. Robert, Food Hydrocolloids EngineeringPolymer ScienceRheological PropertyRheologySoft Matter	2002	240
<i>Acacia</i> <i>s</i><i>enegal</i> Gum: Continuum of Molecular Species Differing by Their Protein to Sugar Ratio, Molecular Weight, and Charges D. Renard, Laurence Lavenant-Gourgeon, Marie‐Christine Ralet, Biomacromolecules	2006	230
Acacia senegal vs. Acacia seyal gums – Part 1: Composition and structure of hyperbranched plant exudates Lizeth Lopez-Torrez, Michaël Nigen, Pascale Williams, Food Hydrocolloids Acacia SenegalPart 1Acacia Seyal GumsBotany	2015	155
Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions Christophe Schmitt, Claudine Bovay, Anne-Marie Vuilliomenet, Langmuir	2009	155
How surface composition of high milk proteins powders is influenced by spray-drying temperature Claire Gaïani, Marion Morand, Christian Sanchez, Colloids and Surfaces B Biointerfaces Surface CompositionSpray-drying TemperatureFood TechnologyProtein EngineeringFood Engineering	2009	136
Thermodynamic Characterization of Acacia Gum−β-Lactoglobulin Complex Coacervation Leïla Aberkane, Jordane Jasniewski, Claire Gaïani, Langmuir	2010	117
Study of β-lactoglobulin/acacia gum complex coacervation by diffusing-wave spectroscopy and confocal scanning laser microscopy Christophe Schmitt, Christian Sanchez, Alf Lamprecht, Colloids and Surfaces B Biointerfaces EngineeringGlycobiologyLaser MicroscopyPolysaccharideMedicine	2001	112
Associative phase separation of β-lactoglobulin/pectin solutions: a kinetic study by small angle static light scattering Maude Girard, Christian Sanchez, Sandra I. Laneuville, Colloids and Surfaces B Biointerfaces β-Lactoglobulin/pectin SolutionsAssociative Phase SeparationProtein Phase SeparationPhase SeparationMedicine	2004	94
Gelation of Native β-Lactoglobulin Induced by Electrostatic Attractive Interaction with Xanthan Gum Sandra I. Laneuville, Sylvie L. Turgeon, Christian Sanchez, Langmuir Biopolymer GelGelation ProcessBiochemistryNatural SciencesElectrostatic Attractive Interaction	2006	73
Comparison of effects of prickly pear (Opuntia ficus indica sp) fruit, arabic gum, carrageenan, alginic acid, locust bean gum and citrus pectin on viscosity andin vitro digestibility of casein Radia Lamghari El Kossori, Christian Sanchez, Es-Saddik El Boustani, Journal of the Science of Food and Agriculture Food ChemistryNutritionLocust Bean GumFood AnalysisPhysiology	2000	56

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