Gérard Cuvelier

2.7k total citations
65 papers, 2.1k citations indexed

About

Gérard Cuvelier is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Gérard Cuvelier has authored 65 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 55 papers in Food Science, 22 papers in Plant Science and 12 papers in Nutrition and Dietetics. Recurrent topics in Gérard Cuvelier's work include Polysaccharides Composition and Applications (26 papers), Proteins in Food Systems (24 papers) and Polysaccharides and Plant Cell Walls (15 papers). Gérard Cuvelier is often cited by papers focused on Polysaccharides Composition and Applications (26 papers), Proteins in Food Systems (24 papers) and Polysaccharides and Plant Cell Walls (15 papers). Gérard Cuvelier collaborates with scholars based in France, Colombia and United States. Gérard Cuvelier's co-authors include Bernard Launay, B. Launay, Camille Michon, Catherine M.G.C. Renard, Agnès Giboreau, Virginie Langendorff, Alan Parker, Eduardo Rodríguez‐Sandoval, Hamadi Attia and Salma Cheikh-Rouhou and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Materials Science and Engineering A.

In The Last Decade

Gérard Cuvelier

65 papers receiving 2.0k citations

Peers

Gérard Cuvelier

BIOMA

Diego B. Genovese Argentina

Domenico Gabriele Italy

Vânia Regina Nicoletti Brazil

Gaëlle Roudaut France

Christos Ritzoulis Greece

Ramón Moreira Spain

Javier Telis‐Romero Brazil

Ali R. Taherian Canada

Makoto Nakauma Japan

Lara Matia‐Merino New Zealand

Diego B. Genovese Argentina

Gérard Cuvelier

1.1k ×0.8

425 ×0.7

628 ×1.4

128 ×0.6

BIOMA

165 ×0.8

Citations per year, relative to Gérard Cuvelier Gérard Cuvelier (= 1×) peers Diego B. Genovese

Countries citing papers authored by Gérard Cuvelier

Since Specialization

Citations

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

Fields of papers citing papers by Gérard Cuvelier

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Gérard Cuvelier

This figure shows the co-authorship network connecting the top 25 collaborators of Gérard Cuvelier. A scholar is included among the top collaborators of Gérard Cuvelier 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 Gérard Cuvelier. Gérard Cuvelier 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

Moulin, Gabrielle, et al.. (2020). New insulating and refractory mineral foam: Structure and mechanical properties. Materials Science and Engineering A. 780. 139153–139153. 8 indexed citations

Schwartz, Camille, Hélène Brignot, Julien Delarue, et al.. (2018). Acceptance of added fat to first complementary feeding purees: An exploration of fat type, feeding history and saliva composition. Appetite. 131. 160–168. 6 indexed citations

Cuvelier, Gérard, et al.. (2018). Relations between the sensory properties and fat ingredients of lipsticks. OCL. 25(5). D502–D502. 10 indexed citations

Cheikh-Rouhou, Salma, Catherine M.G.C. Renard, Sylvie Bureau, et al.. (2016). Characterization of pectins extracted from pomegranate peel and their gelling properties. Food Chemistry. 215. 318–325. 155 indexed citations

Renard, Catherine M.G.C., et al.. (2013). Structural parameters that determine the rheological properties of apple puree. Journal of Food Engineering. 119(3). 619–626. 47 indexed citations

Naïtali, Murielle, Florence Dubois‐Brissonnet, Gérard Cuvelier, & Marie‐Nöelle Bellon‐Fontaine. (2009). Effects of pH and oil-in-water emulsions on growth and physicochemical cell surface properties of Listeria monocytogenes: Impact on tolerance to the bactericidal activity of disinfectants. International Journal of Food Microbiology. 130(2). 101–107. 24 indexed citations

Hamdi, Farzad, et al.. (2008). Technical Note: Confocal Scanning Laser Microscopy and Quantitative Image Analysis: Application to Cream Cheese Microstructure Investigation. Journal of Dairy Science. 91(4). 1325–1333. 14 indexed citations

Rodríguez‐Sandoval, Eduardo, et al.. (2008). Stress relaxation of reconstituted cassava dough. LWT. 42(1). 202–206. 42 indexed citations

Parés, Dolors, et al.. (2006). Heat-induced gelation of porcine blood plasma proteins as affected by pH. Meat Science. 76(2). 216–225. 75 indexed citations

10.

Aymard, P, et al.. (2006). Effect of formulation and processing factors on the properties of liquid food foams. Journal of Food Engineering. 78(3). 802–809. 41 indexed citations

11.

Bimbenet, J.J., et al.. (1998). Flow properties of stirred yogurt: Calculation of the pressure drop for a thixotropic fluid. Journal of Food Engineering. 37(4). 367–388. 20 indexed citations

12.

Cuvelier, Gérard, et al.. (1997). A simple method to measure density of gasified dairy products integrating temperature and pressure.. Milk science international/Milchwissenschaft. 52(9). 495–499. 1 indexed citations

13.

Michon, Camille, Gérard Cuvelier, P. Relkin, & B. Launay. (1997). Influence of thermal history on the stability of gelatin gels. International Journal of Biological Macromolecules. 20(4). 259–264. 78 indexed citations

14.

Launay, Bernard, et al.. (1997). Viscosity of locust bean, guar and xanthan gum solutions in the Newtonian domain: a critical examination of the log (ηsp)o-log c[η]o master curves. Carbohydrate Polymers. 34(4). 385–395. 118 indexed citations

15.

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

16.

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

17.

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

18.

Talmont, Franck, P Vincent, Thierry Fontaine, et al.. (1991). Structural investigation of an acidic polysaccharide from a deep-sea hydrothermal vent marine bacterium. Food Hydrocolloids. 5(1-2). 171–172. 19 indexed citations

19.

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

20.

Cuvelier, Gérard, Claire Tonon, & B. Launay. (1987). Xanthan—carob mixtures at low concentration: viscosimetric study. Food Hydrocolloids. 1(5-6). 583–585. 5 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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