Claire Gaïani

6.7k total citations · 1 hit paper
137 papers, 5.2k citations indexed

About

Claire Gaïani is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Claire Gaïani has authored 137 papers receiving a total of 5.2k indexed citations (citations by other indexed papers that have themselves been cited), including 120 papers in Food Science, 32 papers in Nutrition and Dietetics and 18 papers in Molecular Biology. Recurrent topics in Claire Gaïani's work include Proteins in Food Systems (79 papers), Microencapsulation and Drying Processes (71 papers) and Probiotics and Fermented Foods (31 papers). Claire Gaïani is often cited by papers focused on Proteins in Food Systems (79 papers), Microencapsulation and Drying Processes (71 papers) and Probiotics and Fermented Foods (31 papers). Claire Gaïani collaborates with scholars based in France, Australia and Luxembourg. Claire Gaïani's co-authors include Joël Scher, Jennifer Burgain, Michel Linder, Stéphane Desobry, Sylvie Banon, Elmira Arab‐Tehrany, Jérémy Petit, Christos Soukoulis, Pierre Schuck and Muriel Jacquot and has published in prestigious journals such as SHILAP Revista de lepidopterología, Langmuir and Journal of Agricultural and Food Chemistry.

In The Last Decade

Claire Gaïani

136 papers receiving 5.1k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Encapsulation of probiotic living cells: From laboratory scale to industrial applications

2011 628 citations Jennifer Burgain, Claire Gaïani et al. profile →

Peers

Claire Gaïani

BIOMA

Joël Scher France

James A. O’Mahony Ireland

Ashkan Madadlou Iran

Adem Gharsallaoui France

Rémi Saurel France

Gustavo F. Gutiérrez‐López Mexico

Björn Bergenståhl Sweden

Amelia C. Rubiolo Argentina

Charles F. Shoemaker United States

Marı́a del Pilar Buera Argentina

Joël Scher France

Claire Gaïani

5.1k ×1.3

1.8k ×1.3

807 ×0.9

1.2k ×2.2

666 ×1.7

BIOMA

Citations per year, relative to Claire Gaïani Claire Gaïani (= 1×) peers Joël Scher

Countries citing papers authored by Claire Gaïani

Since Specialization

Citations

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

Fields of papers citing papers by Claire Gaïani

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Claire Gaïani

This figure shows the co-authorship network connecting the top 25 collaborators of Claire Gaïani. A scholar is included among the top collaborators of Claire Gaïani 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 Claire Gaïani. Claire Gaïani is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Gaïani, Claire, et al.. (2024). Links between single maltodextrin particles properties and powder functionality. Carbohydrate Polymers. 350. 123057–123057. 2 indexed citations

Revol‐Junelles, Anne‐Marie, Jérémy Petit, Claire Gaïani, et al.. (2024). Deciphering Rind Color Heterogeneity of Smear-Ripened Munster Cheese and Its Association with Microbiota. Foods. 13(14). 2233–2233. 2 indexed citations

Richter, Sébastien Kiesgen de, et al.. (2023). Effect of stirring speed and particle size on couscous powder reconstitution. Powder Technology. 430. 119026–119026. 4 indexed citations

Burgain, Jennifer, Grégory Francius, Cédric Paris, et al.. (2023). Impact of relative humidity and temperature oscillations mimicking authentic storage during shipping on whey proteins powders properties. Food Structure. 37. 100326–100326. 4 indexed citations

Scher, Joël, et al.. (2023). Impact of Processing and Physicochemical Parameter on Hibiscus sabdariffa Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution. Foods. 12(16). 2984–2984. 4 indexed citations

Gaïani, Claire, et al.. (2023). Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy. Food Hydrocolloids. 145. 109081–109081. 2 indexed citations

Quilès, Fabienne, Grégory Francius, Jennifer Burgain, et al.. (2022). An easy and robust method of preparation of capsules for delivering probiotic bacteria by a 3D bioprinting. Food Hydrocolloids for Health. 2. 100088–100088. 13 indexed citations

Bhandari, Bhesh, et al.. (2022). Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment. Current Research in Food Science. 5. 653–664. 14 indexed citations

Gaïani, Claire, et al.. (2022). Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions. Food Chemistry X. 14. 100330–100330. 7 indexed citations

10.

Louvet, Nicolas, Frédéric Borges, Dominique Dumas, et al.. (2021). Impact of Lacticaseibacillus rhamnosus GG on the Emulsion Stability of Raw Milk. Foods. 10(5). 991–991. 7 indexed citations

11.

Petit, Jérémy, et al.. (2020). Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AA B Musa spp) powders. International Journal of Food Science & Technology. 56(1). 205–214. 6 indexed citations

12.

El‐Kirat‐Chatel, Sofiane, et al.. (2020). A Fast, Efficient and Easy to Implement Method to Purify Bacterial Pili From Lacticaseibacillus rhamnosus GG Based on Multimodal Chromatography. Frontiers in Microbiology. 11. 609880–609880. 9 indexed citations

13.

Zouari, Ahmed, Valérie Briard‐Bion, Frédéric Gaucheron, et al.. (2020). Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein’s powders. Food Chemistry. 333. 127514–127514. 8 indexed citations

14.

Gaïani, Claire, Christelle Turchiuli, Laurence Galet, et al.. (2013). Advances in Food Powder Agglomeration Engineering. Advances in food and nutrition research. 69. 41–103. 25 indexed citations

15.

Njintang, Nicolas Yanou, et al.. (2012). Physicochemical, rheological and thermal properties of taro (Colocassia esculenta) starch harvested at different maturity stages. International Journal of Biosciences. 2(3). 14–27. 16 indexed citations

16.

Njintang, Y. N., et al.. (2012). Physicochemical and thermal properties of taro (Colocasia esculenta sp) powders as affected by state of maturity and drying method. Journal of Food Science and Technology. 51(9). 1857–1865. 10 indexed citations

17.

Cailliez‐Grimal, Catherine, Frédéric Borges, Claire Gaïani, et al.. (2011). Surface properties of bacteria sensitive and resistant to the class IIa carnobacteriocin Cbn BM1. Journal of Applied Microbiology. 112(2). 372–382. 6 indexed citations

18.

Gaïani, Claire, Christian Sanchez, Muriel Jacquot, et al.. (2009). How surface composition of high milk proteins powders is influenced by spray-drying temperature. Colloids and Surfaces B Biointerfaces. 75(1). 377–384. 111 indexed citations

19.

Gaïani, Claire, Pierre Schuck, Joël Scher, Stéphane Desobry, & Sylvie Banon. (2007). Dairy Powder Rehydration: Influence of Protein State, Incorporation Mode, and Agglomeration. Journal of Dairy Science. 90(2). 570–581. 133 indexed citations

20.

Gaïani, Claire, J.J. Ehrhardt, Joël Scher, et al.. (2006). Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties. Colloids and Surfaces B Biointerfaces. 49(1). 71–78. 126 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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