Amélie Banc
- Co-authors
- Laurence RamosMarie‐Hélène MorelAnne-Caroline GenixJulian OberdisseAgnès DuriD. RenardYves PopineauCécile Mangavel
- Topics
- Proteins in Food Systems (12 papers)Polysaccharides Composition and Applications (7 papers)Surfactants and Colloidal Systems (5 papers)
In The Last Decade
Amélie Banc
24 papers receiving 421 citations
Peers
Comparison fields: 5 of 77
- Food Science 161
- Materials Chemistry 140
- Polymers and Plastics 92
- Molecular Biology 71
- Organic Chemistry 61
Countries citing papers authored by Amélie Banc
This map shows the geographic impact of Amélie Banc'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 Amélie Banc with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Amélie Banc more than expected).
Fields of papers citing papers by Amélie Banc
This network shows the impact of papers produced by Amélie Banc. 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 Amélie Banc. The network helps show where Amélie Banc may publish in the future.
Co-authorship network of co-authors of Amélie Banc
This figure shows the co-authorship network connecting the top 25 collaborators of Amélie Banc. A scholar is included among the top collaborators of Amélie Banc 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 Amélie Banc. Amélie Banc is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 2 | |
| 2 | 2 | |
| 3 | 1 | |
| 4 | 6 | |
| 5 | 23 | |
| 6 | 9 | |
| 7 | 2 | |
| 8 | 18 | |
| 9 | 27 | |
| 10 | 8 | |
| 11 | 3 | |
| 12 | Spontaneous gelation of wheat gluten proteins in a food grade solvent | 34 |
| 13 | 36 | |
| 14 | 38 | |
| 15 | 38 | |
| 16 | 14 | |
| 17 | 6 | |
| 18 | 4 | |
| 19 | 27 | |
| 20 | 49 |
About Amélie Banc
Amélie Banc is a scholar working on Food Science, Nutrition and Dietetics and Biomaterials, having authored 25 papers that have together received 430 indexed citations. Recurring topics across this work include Proteins in Food Systems (12 papers), Polysaccharides Composition and Applications (7 papers) and Surfactants and Colloidal Systems (5 papers). The work is most often cited by research in Food Science (161 citations), Polymers and Plastics (92 citations) and Gastroenterology (28 citations). Amélie Banc has collaborated with scholars based in France, Germany and Spain. Frequent co-authors include Laurence Ramos, Marie‐Hélène Morel, Anne-Caroline Genix, Julian Oberdisse, Agnès Duri, D. Renard, Yves Popineau, Cécile Mangavel, Laurence Navailles and Alexandre Poirier. Their work appears in journals such as The Journal of Physical Chemistry B, Macromolecules and Langmuir.
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.