Alain Le Bail

1.3k total citations
33 papers, 962 citations indexed

About

Alain Le Bail is a scholar working on Food Science, Nutrition and Dietetics and Mechanics of Materials. According to data from OpenAlex, Alain Le Bail has authored 33 papers receiving a total of 962 indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 12 papers in Nutrition and Dietetics and 10 papers in Mechanics of Materials. Recurrent topics in Alain Le Bail's work include Microencapsulation and Drying Processes (13 papers), Meat and Animal Product Quality (10 papers) and Food composition and properties (9 papers). Alain Le Bail is often cited by papers focused on Microencapsulation and Drying Processes (13 papers), Meat and Animal Product Quality (10 papers) and Food composition and properties (9 papers). Alain Le Bail collaborates with scholars based in France, Iran and Canada. Alain Le Bail's co-authors include Jean‐Yves Monteau, Nasser Hamdami, Pablo D. Ribotta, Songming Zhu, Hosahalli S. Ramaswamy, Dominique Chevalier‐Lucia, Benjamin K. Simpson, Mohamed Ghoul, Carole Prost and Michel Havet and has published in prestigious journals such as Annals of the New York Academy of Sciences, Food Research International and Journal of Food Engineering.

In The Last Decade

Alain Le Bail

32 papers receiving 911 citations

Peers

Alain Le Bail
Pawan S. Takhar United States
Yunyang Wang China
T. Lucas France
A. Calvelo Argentina
Frank Younce United States
Susana E. Zorrilla Argentina
K. R. Swartzel United States
Mohsen Dalvi‐Isfahan Iran
Marta Castro‐Giráldez Spain
Bérengère Guignon Spain
Pawan S. Takhar United States
Alain Le Bail
Citations per year, relative to Alain Le Bail Alain Le Bail (= 1×) peers Pawan S. Takhar

Countries citing papers authored by Alain Le Bail

Since Specialization
Citations

This map shows the geographic impact of Alain Le Bail's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Alain Le Bail with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Alain Le Bail more than expected).

Fields of papers citing papers by Alain Le Bail

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Alain Le Bail. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Alain Le Bail. The network helps show where Alain Le Bail may publish in the future.

Co-authorship network of co-authors of Alain Le Bail

This figure shows the co-authorship network connecting the top 25 collaborators of Alain Le Bail. A scholar is included among the top collaborators of Alain Le Bail based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Alain Le Bail. Alain Le Bail is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
2.
Fikiin, Kostadin, et al.. (2023). ‘Isochoric freezing’: Ambitions and reality. Journal of Food Engineering. 349. 111460–111460. 7 indexed citations
3.
Bail, Alain Le, et al.. (2015). Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling. Journal of Food Science and Technology. 53(1). 304–314. 17 indexed citations
4.
Chevallier, Sylvie, Anne-Laure Réguerre, Alain Le Bail, & Guy Della Valle. (2014). Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography. Food Biophysics. 22 indexed citations
5.
6.
Prost, Carole, et al.. (2013). Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough. Journal of Texture Studies. 44(5). 397–408. 9 indexed citations
7.
Lamballerie, Marie de, et al.. (2010). Proteins involved in Campylobacter jejuni 81–176 recovery after high‐pressure treatment. Annals of the New York Academy of Sciences. 1189(1). 133–138. 3 indexed citations
8.
Bail, Alain Le, et al.. (2008). INFLUENCE OF CORONA DISCHARGES ON THE CONVECTIVE HEAT TRANSFER IN A CHANNEL FLOW. 1–10. 1 indexed citations
9.
Poinot, Pauline, et al.. (2008). Influence of formulation and process on the aromatic profile and physical characteristics of bread. Journal of Cereal Science. 48(3). 686–697. 72 indexed citations
10.
Ribotta, Pablo D. & Alain Le Bail. (2006). Thermo-physical assessment of bread during staling. LWT. 40(5). 879–884. 104 indexed citations
11.
Zhu, Songming, Hosahalli S. Ramaswamy, & Alain Le Bail. (2004). Ice-crystal formation in gelatin gel during pressure shift versus conventional freezing. Journal of Food Engineering. 66(1). 69–76. 69 indexed citations
12.
Hartmann, Christoph, et al.. (2004). Experimental and numerical analysis of the thermofluiddynamics in a high-pressure autoclave. Innovative Food Science & Emerging Technologies. 5(4). 399–411. 28 indexed citations
13.
Bail, Alain Le, et al.. (2004). Impact of selected process parameters on crust flaking of frozen partly baked bread. Journal of Food Engineering. 69(4). 503–509. 36 indexed citations
14.
Hamdami, Nasser, Jean‐Yves Monteau, & Alain Le Bail. (2003). Effective thermal conductivity of a high porosity model food at above and sub-freezing temperatures. International Journal of Refrigeration. 26(7). 809–816. 35 indexed citations
15.
Chevalier‐Lucia, Dominique, et al.. (2003). High pressure calorimetry at sub-zero temperature: evaluation of the latent heat and frozen water ratio of gelatin gels. Innovative Food Science & Emerging Technologies. 4(4). 361–366. 2 indexed citations
16.
17.
Chevalier‐Lucia, Dominique, et al.. (2000). Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus). Innovative Food Science & Emerging Technologies. 1(3). 193–201. 83 indexed citations
18.
Chevalier‐Lucia, Dominique, et al.. (1999). High Pressure Thawing of Fish (Whiting): Influence of the Process Parameters on Drip Losses. LWT. 32(1). 25–31. 47 indexed citations
19.
Boillereaux, Lionel, et al.. (1997). Numerical modeling of high pressure thawing: Application to water thawing. Journal of Food Engineering. 34(1). 63–75. 39 indexed citations
20.
Bail, Alain Le, et al.. (1996). Application of Freezing Rate Expressions and Gassing Power to Frozen Bread Dough. 9–13. 3 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Pawan S. Takhar Breakdown of academic impact, for papers by Yunyang Wang Breakdown of academic impact, for papers by T. Lucas Breakdown of academic impact, for papers by A. Calvelo Breakdown of academic impact, for papers by Frank Younce Breakdown of academic impact, for papers by Susana E. Zorrilla Breakdown of academic impact, for papers by K. R. Swartzel Breakdown of academic impact, for papers by Mohsen Dalvi‐Isfahan Breakdown of academic impact, for papers by Marta Castro‐Giráldez Breakdown of academic impact, for papers by Bérengère Guignon
Rankless by CCL
2026