Bernard Launay

1.7k total citations
25 papers, 1.3k citations indexed

About

Bernard Launay is a scholar working on Food Science, Nutrition and Dietetics and Fluid Flow and Transfer Processes. According to data from OpenAlex, Bernard Launay has authored 25 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Food Science, 8 papers in Nutrition and Dietetics and 5 papers in Fluid Flow and Transfer Processes. Recurrent topics in Bernard Launay's work include Polysaccharides Composition and Applications (13 papers), Food composition and properties (8 papers) and Proteins in Food Systems (8 papers). Bernard Launay is often cited by papers focused on Polysaccharides Composition and Applications (13 papers), Food composition and properties (8 papers) and Proteins in Food Systems (8 papers). Bernard Launay collaborates with scholars based in France, Switzerland and Ivory Coast. Bernard Launay's co-authors include Gérard Cuvelier, Camille Michon, P. Relkin, Agnès Giboreau, Julien Delarue, S. Mac‐Mary, Colin Servais, Ph. Humbert, Ahmed Elkhyat and Perla Relkin and has published in prestigious journals such as Carbohydrate Polymers, Journal of Dairy Science and Food Research International.

In The Last Decade

Bernard Launay

25 papers receiving 1.2k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Bernard Launay France 17 868 532 321 127 110 25 1.3k
R.K. Richardson United Kingdom 19 1.2k 1.3× 363 0.7× 599 1.9× 58 0.5× 184 1.7× 22 1.4k
Helen S. Joyner United States 21 1.1k 1.3× 308 0.6× 215 0.7× 152 1.2× 153 1.4× 50 1.4k
Chaiwut Gamonpilas Thailand 23 670 0.8× 387 0.7× 359 1.1× 59 0.5× 146 1.3× 48 1.3k
A.‐M. Hermansson Sweden 22 1.2k 1.4× 412 0.8× 168 0.5× 38 0.3× 226 2.1× 32 1.7k
Robert K. Richardson United Kingdom 17 845 1.0× 324 0.6× 347 1.1× 87 0.7× 131 1.2× 20 1.0k
Jean‐Marie Bouvier France 22 719 0.8× 628 1.2× 161 0.5× 56 0.4× 151 1.4× 36 1.4k
Anne Desrumaux France 12 1.3k 1.5× 277 0.5× 130 0.4× 44 0.3× 138 1.3× 16 1.8k
Ljubica Dokić Serbia 20 980 1.1× 494 0.9× 235 0.7× 30 0.2× 126 1.1× 64 1.4k
B.J. Dobraszczyk United Kingdom 16 815 0.9× 999 1.9× 368 1.1× 125 1.0× 92 0.8× 21 1.4k
Jeffrey A. Byars United States 20 372 0.4× 293 0.6× 156 0.5× 347 2.7× 159 1.4× 50 1.1k

Countries citing papers authored by Bernard Launay

Since Specialization
Citations

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

Fields of papers citing papers by Bernard Launay

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Bernard Launay. 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 Bernard Launay. The network helps show where Bernard Launay may publish in the future.

Co-authorship network of co-authors of Bernard Launay

This figure shows the co-authorship network connecting the top 25 collaborators of Bernard Launay. A scholar is included among the top collaborators of Bernard Launay 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 Bernard Launay. Bernard Launay 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.
Launay, Bernard, et al.. (2015). The use of monochloramine to replace formaldehyde in the sugar beet process (extraction). Sugar Industry. 753–757. 1 indexed citations
2.
Ghorbel, Dorra & Bernard Launay. (2014). An investigation into the nature of wheat flour dough adhesive behaviour. Food Research International. 64. 305–313. 14 indexed citations
3.
Launay, Bernard, et al.. (2010). Lubricated squeezing flow of thin slabs of wheat flour dough: comparison of results at constant plate speed and constant extension rates. Rheologica Acta. 49(3). 275–283. 12 indexed citations
4.
Launay, Bernard & Camille Michon. (2008). BIAXIAL EXTENSION OF WHEAT FLOUR DOUGHS: LUBRICATED SQUEEZING FLOW AND STRESS RELAXATION PROPERTIES. Journal of Texture Studies. 39(5). 496–529. 26 indexed citations
5.
Delarue, Julien, et al.. (2007). Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile. Journal of Cereal Science. 48(1). 133–143. 77 indexed citations
6.
Relkin, P., et al.. (2003). Calorimetric and rheological properties of wheat flour suspensions and doughs: Effects of wheat types and milling procedure. Journal of Thermal Analysis and Calorimetry. 71(1). 311–320. 12 indexed citations
7.
Relkin, P., et al.. (1999). Foam formation and stabilisation by pre-denatured ovalbumin. Colloids and Surfaces B Biointerfaces. 12(3-6). 409–416. 33 indexed citations
8.
9.
Mouquet‐Rivier, Claire, Christian Aymard, Stéphane Guilbert, Gérard Cuvelier, & Bernard Launay. (1997). Influence of Initial pH on Gelation Kinetics of Texturized Passion Fruit Pulp. LWT. 30(2). 129–134. 9 indexed citations
10.
Michon, Camille, et al.. (1995). Study of the compatibility/incompatibility of gelatin/iota-carrageenan/water mixtures. Carbohydrate Polymers. 28(4). 333–336. 24 indexed citations
11.
Launay, Bernard, et al.. (1995). Shear softening and thixotropic properties of wheat flour doughs in dynamic testing at high shear strain. Rheologica Acta. 34(6). 622–625. 18 indexed citations
12.
Giboreau, Agnès, Gérard Cuvelier, & Bernard Launay. (1994). RHEOLOGICAL BEHAVIOUR OF THREE BIOPOLYMER/WATER SYSTEMS, WITH EMPHASIS ON YIELD STRESS AND VISCOELASTIC PROPERTIES. Journal of Texture Studies. 25(2). 119–138. 59 indexed citations
13.
Relkin, Perla, et al.. (1994). Thermal denaturation and heat-induced gelation properties of β-lactoglobulin. Effects of some chemical parameters. Thermochimica Acta. 246(2). 387–403. 35 indexed citations
14.
Michon, Camille, Gérard Cuvelier, & Bernard Launay. (1993). Concentration dependence of the critical viscoelastic properties of gelatin at the gel point. Rheologica Acta. 32(1). 94–103. 183 indexed citations
15.
Relkin, P., et al.. (1993). Effect of Sodium and Calcium Addition on Thermal Denaturation of Apo-α-Lactalbumin: a Differential Scanning Calorimetric Study. Journal of Dairy Science. 76(1). 36–47. 42 indexed citations
16.
Cuvelier, Gérard & Bernard Launay. (1990). Frequency dependence of viscoelastic properties of some physical gels near the gel point. Makromolekulare Chemie Macromolecular Symposia. 40(1). 23–31. 31 indexed citations
17.
Launay, Bernard. (1990). A simplified nonlinear model for describing the viscoelastic properties of wheat flour doughs at high shear strain.. Europe PMC (PubMed Central). 67(1). 25–31. 13 indexed citations
18.
Launay, Bernard, et al.. (1983). Twin-screw extrusion cooking of starches: Flow behaviour of starch pastes, expansion and mechanical properties of extrudates. Journal of Food Engineering. 2(4). 259–280. 177 indexed citations
19.
Juliano, Bienvenido O., Consuelo M. Perez, S. Barber, et al.. (1981). INTERNATIONAL COOPERATIVE COMPARISON OF INSTRUMENT METHODS FOR COOKED RICE TEXTURE. Journal of Texture Studies. 12(1). 17–38. 94 indexed citations
20.
Launay, Bernard, et al.. (1977). USE OF THE CHOPIN ALVEOGRAPHE AS A RHEOLOGICAL TOOL. I. DOUGH DEFORMATION MEASUREMENTS.. 6 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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