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Christian Sanchez

Observed names: C Sanchez, C. SANCHEZ, C. Sanchez, CHRISTIAN SANCHEZ, Christian Sánchez, SANCHEZ, Christian, Sanchez, C., Sanchez, Christian, Sanchez, Christian, C.
Observed institutions: Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Institut National de la Recherche Agronomique, Ifremer, Inserm, Université de Montpellier, Institut Agro Montpellier, Ingénierie des Agropolymères et Technologies Emergentes, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Biopolymères Interactions Assemblages, Université des Sciences de la Santé, Université Laval, Institut National de la Recherche Agronomique, Université Montpellier 2, Laboratoire d'Ingénierie des Biomolécules, L'Institut Agro, Institut National Polytechnique de Lorraine, Université de Lorraine, Saarland University
ORCID: 0000-0001-5435-9201
Observed ORCID: 0000-0001-5435-9201
OpenAlex ID: A5111769954
Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review
1998 · Christophe Schmitt, Christian Sanchez, et al. · Critical Reviews in Food Science and Nutrition · 838
Protein–polysaccharide interactions
2000 · J.-L Doublier, C Garnier, et al. · Current Opinion in Colloid & Interface Science · 717
Protein–polysaccharide complexes and coacervates
2007 · S.L. Turgeon, C. Schmitt, et al. · Current Opinion in Colloid & Interface Science · 649
Characterization of milled wood lignin and ethanol organosolv lignin from miscanthus
2009 · Roland El Hage, Nicolas Brosse, et al. · Polymer Degradation and Stability · 511
Protein–polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects
2003 · S.L Turgeon, M Beaulieu, et al. · Current Opinion in Colloid & Interface Science · 470
Structure and rheological properties of acacia gum dispersions
2002 · Christian Sanchez, Denis Renard, et al. · Food Hydrocolloids · 250
Acacia senegal Gum: Continuum of Molecular Species Differing by Their Protein to Sugar Ratio, Molecular Weight, and Charges
2006 · Denis Renard, Laurence Lavenant-Gourgeon, et al. · Biomacromolecules · 239
Acacia gum: History of the future
2017 · C. Sanchez, M. Nigen, et al. · Food Hydrocolloids · 209
Complex coacervation between β-lactoglobulin and acacia gum in aqueous medium
1999 · C. Schmitt, C. Sanchez, et al. · Food Hydrocolloids · 193
Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions
2009 · Christophe Schmitt, Claudine Bovay, et al. · Langmuir · 173
Acacia senegal vs. Acacia seyal gums – Part 1: Composition and structure of hyperbranched plant exudates
2015 · Lizeth Lopez-Torrez, Michaël Nigen, et al. · Food Hydrocolloids · 172
How surface composition of high milk proteins powders is influenced by spray-drying temperature
2009 · C. Gaiani, M. Morand, et al. · Colloids and Surfaces B Biointerfaces · 138
pH-Induced Structural Transitions during Complexation and Coacervation of β-Lactoglobulin and Acacia Gum
2004 · Ghozlene Mekhloufi, Christian Sanchez, et al. · Langmuir · 130
Thermodynamic Characterization of Acacia Gum−β-Lactoglobulin Complex Coacervation
2010 · Leïla Aberkane, Jordane Jasniewski, et al. · Langmuir · 124
Study of β-lactoglobulin/acacia gum complex coacervation by diffusing-wave spectroscopy and confocal scanning laser microscopy
2001 · Christophe Schmitt, Christian Sanchez, et al. · Colloids and Surfaces B Biointerfaces · 118
The Acacia Gum Arabinogalactan Fraction Is a Thin Oblate Ellipsoid: A New Model Based on Small-Angle Neutron Scattering and Ab Initio Calculation
2007 · C. Sanchez, C. Schmitt, et al. · Biophysical Journal · 115
Self-Assembly of β-Lactoglobulin and Acacia Gum in Aqueous Solvent: Structure and Phase-Ordering Kinetics
2002 · C. Sanchez, G. Mekhloufi, et al. · Langmuir · 97
Associative phase separation of β-lactoglobulin/pectin solutions: a kinetic study by small angle static light scattering
2004 · Maude Girard, Christian Sanchez, et al. · Colloids and Surfaces B Biointerfaces · 94
Microstructure of acid–induced skim milk–locust bean gum–xanthan gels
2000 · C. Sanchez, R. Zuniga-Lopez, et al. · International Dairy Journal · 92
Complex coacervation between β-lactoglobulin and Acacia gum: A nucleation and growth mechanism
2006 · Christian Sanchez, Ghozlène Mekhloufi, et al. · Journal of Colloid and Interface Science · 91
Soluble and filamentous proteins in Arabidopsis sieve elements
2012 · BRIGITTE BATAILLER, THOMAS LEMAÎTRE, et al. · Plant Cell & Environment · 77
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Structure of arabinogalactan-protein from Acacia gum: From porous ellipsoids to supramolecular architectures
2012 · D. Renard, C. Garnier, et al. · Carbohydrate Polymers · 75
Gelation of Native β-Lactoglobulin Induced by Electrostatic Attractive Interaction with Xanthan Gum
2006 · Sandra I. Laneuville, Sylvie L. Turgeon, et al. · Langmuir · 75
Protein–polysaccharide complexes and coacervates
2009 · C. Schmitt, L. Aberkane, et al. · Elsevier eBooks · 74
Rheology of whey protein isolate‐xanthan mixed solutions and gels. Effect of pH and xanthan concentration
1997 · C. Sanchez, C. Schmitt, et al. · Food / Nahrung · 71
Works count: 146
Citation count: 7,254
H-index: 37
I10-index: 75
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