Guy Della Valle

4.8k total citations
104 papers, 3.5k citations indexed

About

Guy Della Valle is a scholar working on Nutrition and Dietetics, Food Science and Biomaterials. According to data from OpenAlex, Guy Della Valle has authored 104 papers receiving a total of 3.5k indexed citations (citations by other indexed papers that have themselves been cited), including 65 papers in Nutrition and Dietetics, 58 papers in Food Science and 24 papers in Biomaterials. Recurrent topics in Guy Della Valle's work include Food composition and properties (65 papers), Polysaccharides Composition and Applications (42 papers) and Proteins in Food Systems (17 papers). Guy Della Valle is often cited by papers focused on Food composition and properties (65 papers), Polysaccharides Composition and Applications (42 papers) and Proteins in Food Systems (17 papers). Guy Della Valle collaborates with scholars based in France, Morocco and Venezuela. Guy Della Valle's co-authors include Denis Lourdin, Paul Colonna, Bruno Vergnes, Jean‐François Thibault, Jean Tayeb, Marie‐Christine Ralet, Laurent Chaunier, Anne-Laure Réguerre, P. N. Babin and L. Delamare and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Guy Della Valle

101 papers receiving 3.4k citations

Peers

Countries citing papers authored by Guy Della Valle

Since Specialization

Citations

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

Fields of papers citing papers by Guy Della Valle

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Guy Della Valle. 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 Guy Della Valle. The network helps show where Guy Della Valle may publish in the future.

Co-authorship network of co-authors of Guy Della Valle

This figure shows the co-authorship network connecting the top 25 collaborators of Guy Della Valle. A scholar is included among the top collaborators of Guy Della Valle 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 Guy Della Valle. Guy Della Valle 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

#	Work	Indexed citations
1	A general viscosity model for high moisture extrudates of pea protein isolates/gluten blend 2025 ·Physics of Fluids ·(unknown), Guillaume Delaplace, Alain Riaublanc, (unknown), (unknown), Guy Della Valle	1
2	Functional and nutritional properties of fava bean ingredients processed by extrusion 2025 ·Food Research International ·(unknown), Guy Della Valle, Didier Dupont, Véronique Santé-Lhoutellier, Hanitra Rabesona, (unknown), (unknown), Mathieu Guillevic, A Germaín, Guillaume Chesneau, Magdalena Kristiawan	0
3	The role of wheat flour minor components in predicting water absorption 2024 ·Food Chemistry ·(unknown), Kamal Kansou, Guy Della Valle, Sophie Le Gall, Luc Saulnier	4
4	Evaluation of extruded starch foam for glucose-supplying biomaterials 2024 ·Carbohydrate Polymers ·(unknown), Kamal Kansou, Guy Della Valle, Hervé Petite, Denis Lourdin	1
5	How natural variability of gluten and arabinoxylans drives wheat dough extensional properties 2024 ·Food Hydrocolloids ·(unknown), Guy Della Valle, Kamal Kansou, Laurent Chaunier, Sophie Le Gall, Luc Saulnier	2
6	Thermorheological characteristics and extrudability aptitude of a new amylose-free cassava starch 2023 ·Ciência e Agrotecnologia ·(unknown), Guy Della Valle, (unknown)	0
7	Food modelling strategies and approaches for knowledge transfer 2022 ·Trends in Food Science & Technology ·Kamal Kansou, (unknown), M.N. Charalambides, Guy Della Valle, Ilija Đjekić, Aberham Hailu Feyissa, Francesco Marra, Rallou Thomopoulos, Bert Bredeweg	17
8	Water mobility and microstructure of gluten network during dough mixing using TD NMR 2022 ·Food Chemistry ·(unknown), Loïc Foucat, (unknown), (unknown), Hubert Chiron, Guy Della Valle, Kamal Kansou, Luc Saulnier	18
9	Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling 2022 ·Food Research International ·(unknown), Guy Della Valle, (unknown), Magdalena Kristiawan	4
10	Material extrusion of plant biopolymers: Opportunities & challenges for 3D printing 2018 ·Additive manufacturing ·Laurent Chaunier, Sofiane Guessasma, Sofiane Belhabib, Guy Della Valle, Denis Lourdin, Eric Leroy	48
11	The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach 2018 ·Food Research International ·(unknown), Carole Prost, Hubert Chiron, (unknown), Guy Della Valle, Philippe Courcoux, Bernard Onno	23
12	The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production 2017 ·Innovative Food Science & Emerging Technologies ·César Arturo Aceves-Lara, Violaine Athès, Patrice Buche, Guy Della Valle, Vincent Farines, Fernanda Fonseca, Valérie Guillard, Kamal Kansou, Magdalena Kristiawan, (unknown), Jean‐Roch Mouret, Amadou Ndiaye, Pascal Neveu, Stéphanie Passot, Caroline Pénicaud, Jean-Marie Sablayrolles, Jean‐Michel Salmon, Rallou Thomopoulos, Ioan-Cristian Trelea	16
13	Integration of Basic Knowledge Models for the Simulation of Cereal Foods Processing and Properties 2017 ·Advances in biochemical engineering, biotechnology ·Magdalena Kristiawan, Kamal Kansou, Guy Della Valle	5
14	Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends 2017 ·Food Research International ·Santiago Arufe, (unknown), Joël Doré, Isabelle Savary‐Auzeloux, Luc Saulnier, Guy Della Valle	32
15	Modeling of starchy melts expansion by extrusion 2015 ·Trends in Food Science & Technology ·Magdalena Kristiawan, Laurent Chaunier, Guy Della Valle, Amadou Ndiaye, Bruno Vergnes	43
16	Viscous Properties of Thermoplastic Starches from Different Botanical Origin 2007 ·International Polymer Processing ·Guy Della Valle, Bruno Vergnes, Denis Lourdin	30
17	Mesure des propriétés élongationnelles de pâtes à pain et évaluation de la texture des mies par analyse d'images 2005 ·HAL (Le Centre pour la Communication Scientifique Directe) ·Laurent Chaunier, Hubert Chiron, Guy Della Valle, Anne-Laure Réguerre, (unknown)	1
18	Dynamic magnetic resonance microscopy of flour dough fermentation 2004 ·Magnetic Resonance Imaging ·J.-M. Bonny, J. Rouillé, Guy Della Valle, Marie‐Françoise Devaux, Jean‐Paul Douliez, Jean‐Pierre Renou	27
19	Physicochemical Behaviors of Sugars, Lipids, and Gluten in Short Dough and Biscuit 2000 ·Journal of Agricultural and Food Chemistry ·Sylvie Chevallier, Paul Colonna, Alain Buléon, Guy Della Valle	118
20	A global computer software for polymer flows in corotating twin screw extruders 1998 ·Polymer Engineering and Science ·Bruno Vergnes, Guy Della Valle, L. Delamare	167

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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