Anne-Laure Réguerre

1.1k total citations
27 papers, 913 citations indexed

About

Anne-Laure Réguerre is a scholar working on Nutrition and Dietetics, Food Science and Biomaterials. According to data from OpenAlex, Anne-Laure Réguerre has authored 27 papers receiving a total of 913 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Nutrition and Dietetics, 12 papers in Food Science and 7 papers in Biomaterials. Recurrent topics in Anne-Laure Réguerre's work include Food composition and properties (16 papers), Polysaccharides Composition and Applications (9 papers) and biodegradable polymer synthesis and properties (7 papers). Anne-Laure Réguerre is often cited by papers focused on Food composition and properties (16 papers), Polysaccharides Composition and Applications (9 papers) and biodegradable polymer synthesis and properties (7 papers). Anne-Laure Réguerre collaborates with scholars based in France, Morocco and Germany. Anne-Laure Réguerre's co-authors include Guy Della Valle, Denis Lourdin, G. Della Valle, Eric Leroy, Laurent Chaunier, P. N. Babin, Gildas Coativy, Hubert Chiron, R. Dendievel and L. Salvò and has published in prestigious journals such as Carbohydrate Polymers, Green Chemistry and Food Hydrocolloids.

In The Last Decade

Anne-Laure Réguerre

26 papers receiving 900 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Anne-Laure Réguerre France 16 495 473 192 111 85 27 913
Laurent Chaunier France 19 473 1.0× 440 0.9× 239 1.2× 151 1.4× 143 1.7× 48 1.0k
Frédéric Mabille France 12 344 0.7× 181 0.4× 48 0.3× 85 0.8× 55 0.6× 23 736
Nispa Seetapan Thailand 20 274 0.6× 347 0.7× 110 0.6× 184 1.7× 147 1.7× 29 852
Zong‐qiang Fu China 12 331 0.7× 300 0.6× 257 1.3× 71 0.6× 64 0.8× 28 635
Paolo D’Antona Italy 8 97 0.2× 283 0.6× 86 0.4× 80 0.7× 40 0.5× 9 916
Tipaporn Yoovidhya Thailand 17 88 0.2× 258 0.5× 501 2.6× 246 2.2× 88 1.0× 29 854
Xiaoqin Shang China 12 125 0.3× 84 0.2× 129 0.7× 83 0.7× 42 0.5× 16 456
Yvonne Schneider Germany 18 45 0.1× 200 0.4× 84 0.4× 128 1.2× 24 0.3× 36 662
Nicholas P. Latona United States 10 51 0.1× 98 0.2× 164 0.9× 44 0.4× 59 0.7× 55 366
Tongchao Su China 14 177 0.4× 154 0.3× 79 0.4× 255 2.3× 8 0.1× 28 542

Countries citing papers authored by Anne-Laure Réguerre

Since Specialization
Citations

This map shows the geographic impact of Anne-Laure Réguerre'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 Anne-Laure Réguerre with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Anne-Laure Réguerre more than expected).

Fields of papers citing papers by Anne-Laure Réguerre

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Anne-Laure Réguerre. 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 Anne-Laure Réguerre. The network helps show where Anne-Laure Réguerre may publish in the future.

Co-authorship network of co-authors of Anne-Laure Réguerre

This figure shows the co-authorship network connecting the top 25 collaborators of Anne-Laure Réguerre. A scholar is included among the top collaborators of Anne-Laure Réguerre 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 Anne-Laure Réguerre. Anne-Laure Réguerre 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.
Chaunier, Laurent, Denis Lourdin, Anne-Laure Réguerre, et al.. (2023). Unravelling the relationships between wheat dough extensional properties, gluten network and water distribution. Food Hydrocolloids. 146. 109214–109214. 25 indexed citations
2.
Réguerre, Anne-Laure, Eric Leroy, Sofiane Guessasma, et al.. (2023). Tuning pharmaceutically active zein-based formulations for additive manufacturing. Additive manufacturing. 78. 103849–103849. 4 indexed citations
3.
Chaunier, Laurent, Anne-Laure Réguerre, & Eric Leroy. (2021). Contour Fitting of Fused Filaments Cross-Section Images by Lemniscates of Booth: Application to Viscous Sintering Kinetics Modeling. Polymers. 13(22). 3965–3965. 2 indexed citations
4.
Kristiawan, Magdalena, Guy Della Valle, Anne-Laure Réguerre, Valérie Micard, & Christian Salles. (2020). Artificial Oral Processing of Extruded Pea Flour Snacks. Food Engineering Reviews. 13(1). 247–261. 10 indexed citations
5.
Amine, Chloé, et al.. (2020). Optimization of a Droplet-Based Millifluidic Device to Investigate the Phase Behavior of Biopolymers, Including Viscous Conditions. Food Biophysics. 15(4). 463–472. 3 indexed citations
6.
Tournier, Carole, et al.. (2019). Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status. Food Hydrocolloids. 91. 153–165. 25 indexed citations
7.
Chaunier, Laurent, B. Duchemin, Estelle Couallier, et al.. (2019). Fusion-bonding behavior of plasticized corn proteins in fused deposition modeling process. AIP conference proceedings. 2068. 30055–30055. 1 indexed citations
8.
Maigret, Jean‐Eudes, Anne-Laure Réguerre, Bruno Novalès, et al.. (2019). Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion. Carbohydrate Polymers. 223. 115086–115086. 40 indexed citations
9.
Chaunier, Laurent, et al.. (2019). Viscous sintering kinetics of biopolymer filaments extruded for 3D printing. Polymer Testing. 77. 105873–105873. 15 indexed citations
10.
Kristiawan, Magdalena, Valérie Micard, Jean‐Eudes Maigret, et al.. (2018). Multi-scale structural changes of starch and proteins during pea flour extrusion. Food Research International. 108. 203–215. 75 indexed citations
11.
Belhabib, Sofiane, Sofiane Guessasma, Paul G. DeCaen, et al.. (2017). On the representative elementary size concept to evaluate the compatibilisation of a plasticised biopolymer blend. Carbohydrate Polymers. 172. 120–129. 16 indexed citations
12.
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
13.
Leroy, Eric, Paul G. DeCaen, Gildas Coativy, et al.. (2012). Deep eutectic solvents as functional additives for starch based plastics. Green Chemistry. 14(11). 3063–3063. 92 indexed citations
14.
Chaunier, Laurent, et al.. (2012). Physical assessment of bread destructuration during chewing. Food Research International. 50(1). 308–317. 59 indexed citations
15.
Leroy, Eric, et al.. (2012). Compatibilization of starch–zein melt processed blends by an ionic liquid used as plasticizer. Carbohydrate Polymers. 89(3). 955–963. 94 indexed citations
16.
Boller, Elodie, et al.. (2012). Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography. Journal of Cereal Science. 56(3). 676–683. 57 indexed citations
17.
Valle, Guy Della, et al.. (2012). Kinetics of crust formation during conventional French bread baking. Journal of Cereal Science. 56(2). 440–444. 19 indexed citations
18.
Shehzad, Aamir, Hubert Chiron, G. Della Valle, et al.. (2010). Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions. Food Research International. 43(8). 1999–2005. 44 indexed citations
19.
Babin, P. N., et al.. (2007). Granulometry of bread crumb grain: Contributions of 2D and 3D image analysis at different scale. Food Research International. 40(8). 1087–1097. 65 indexed citations
20.
Chaunier, Laurent, et al.. (2005). Mesure des propriétés élongationnelles de pâtes à pain et évaluation de la texture des mies par analyse d'images. HAL (Le Centre pour la Communication Scientifique Directe). 1 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.

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