Jack Legrand

1.1k total citations
21 papers, 871 citations indexed

About

Jack Legrand is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Jack Legrand has authored 21 papers receiving a total of 871 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 6 papers in Nutrition and Dietetics and 5 papers in Molecular Biology. Recurrent topics in Jack Legrand's work include Proteins in Food Systems (8 papers), Food composition and properties (6 papers) and Microencapsulation and Drying Processes (6 papers). Jack Legrand is often cited by papers focused on Proteins in Food Systems (8 papers), Food composition and properties (6 papers) and Microencapsulation and Drying Processes (6 papers). Jack Legrand collaborates with scholars based in France, Italy and Spain. Jack Legrand's co-authors include Anne Desrumaux, Juliane Floury, Monique Axelos, Yves Popineau, Jevgenij Lazko, Peggy Vauchel, Jean‐Marie Bouvier, Teresa De Pilli, Abdellah Arhaliass and Raymond Kaas and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Chromatography A and Sensors and Actuators B Chemical.

In The Last Decade

Jack Legrand

21 papers receiving 833 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Jack Legrand France	16	467	209	113	110	106	21	871
Changhu Xue China	18	393 0.8×	197 0.9×	85 0.8×	51 0.5×	90 0.8×	54	881
Yiguo Zhao China	17	599 1.3×	283 1.4×	113 1.0×	129 1.2×	59 0.6×	47	922
María Ximena Quintanilla‐Carvajal Colombia	21	823 1.8×	195 0.9×	180 1.6×	79 0.7×	112 1.1×	84	1.2k
Dorra Ghorbel Tunisia	12	359 0.8×	209 1.0×	125 1.1×	36 0.3×	43 0.4×	31	653
Zhongjiang Wang China	10	690 1.5×	200 1.0×	72 0.6×	105 1.0×	43 0.4×	37	912
Haili Niu China	18	421 0.9×	256 1.2×	88 0.8×	190 1.7×	76 0.7×	29	981
Mariano Michelon Brazil	19	426 0.9×	137 0.7×	94 0.8×	137 1.2×	334 3.2×	41	1.1k
Nélida L. del Mastro Brazil	13	285 0.6×	117 0.6×	112 1.0×	33 0.3×	70 0.7×	57	653
Fabiana Perrechil Brazil	19	708 1.5×	131 0.6×	119 1.1×	174 1.6×	68 0.6×	46	967

Countries citing papers authored by Jack Legrand

Since Specialization

Citations

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

Fields of papers citing papers by Jack Legrand

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jack Legrand

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Mateo‐Sanz, Josep M., et al.. (2025). Optimization of biomolecule extraction from Spirulina platensis with [bmim][Cl]. Algal Research. 86. 103909–103909. 1 indexed citations

Pilli, Teresa De, et al.. (2016). Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid. International Journal of Food Science & Technology. 51(5). 1063–1074. 25 indexed citations

Marchal, Luc, et al.. (2015). Methodology for optimally sized centrifugal partition chromatography columns. Journal of Chromatography A. 1388. 174–183. 31 indexed citations

Pilli, Teresa De, Jack Legrand, Antonio Derossi, & C. Severini. (2014). Effect of proteins on the formation of starch–lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid. International Journal of Food Science & Technology. 50(2). 515–521. 27 indexed citations

Pruvost, Jérémy, et al.. (2013). Rheological properties of suspensions of the green microalga Chlorella vulgaris at various volume fractions. Rheologica Acta. 52(6). 589–605. 44 indexed citations

Jubeau, Sébastien, Luc Marchal, Jérémy Pruvost, et al.. (2012). High pressure disruption: a two-step treatment for selective extraction of intracellular components from the microalga Porphyridium cruentum. Journal of Applied Phycology. 25(4). 983–989. 45 indexed citations

Vial, Christophe, Emeline Talansier, Valérie Lechevalier-Datin, et al.. (2010). Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams. Food Hydrocolloids. 25(4). 797–808. 65 indexed citations

Pilli, Teresa De, et al.. (2009). Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions. SHILAP Revista de lepidopterología. 18 indexed citations

Solliec, Camille, et al.. (2009). Numerical design of a card and related physicochemical phenomena occurring inside agarose-immobilized bacteria: A valuable tool for increasing our knowledge of biosensors. Sensors and Actuators B Chemical. 138(1). 310–317. 10 indexed citations

10.

Pilli, Teresa De, Jack Legrand, Antonio Derossi, & C. Severini. (2009). STUDY ON INTERACTION AMONG EXTRUSION‐COOKING PROCESS VARIABLES AND ENZYME ACTIVITY: EVALUATION OF EXTRUDATE STRUCTURE. Journal of Food Process Engineering. 33(1). 65–82. 7 indexed citations

11.

Vauchel, Peggy, et al.. (2008). A New Process for Extracting Alginates from Laminaria digitata: Reactive Extrusion. Food and Bioprocess Technology. 1(3). 297–300. 84 indexed citations

12.

Legrand, Jack, et al.. (2007). The Effect of Wheat and Maize Flours Properties on the Expansion Mechanism During Extrusion Cooking. Food and Bioprocess Technology. 2(2). 186–193. 31 indexed citations

13.

Legrand, Jack, et al.. (2006). Complex coacervation of the gelatin–poly(acrylic acid) system. Journal of Applied Polymer Science. 101(1). 708–714. 8 indexed citations

14.

Lazko, Jevgenij, Yves Popineau, D. Renard, & Jack Legrand. (2004). Microcapsules based on glycinin–sodium dodecyl sulfate complex coacervation. Journal of Microencapsulation. 21(1). 59–70. 11 indexed citations

15.

Lazko, Jevgenij, Yves Popineau, & Jack Legrand. (2004). Soy glycinin microcapsules by simple coacervation method. Colloids and Surfaces B Biointerfaces. 37(1-2). 1–8. 87 indexed citations

16.

Bengoa, Christophe, et al.. (2004). Casein hydrolysis by immobilized enzymes in a torus reactor. Process Biochemistry. 40(1). 461–467. 18 indexed citations

17.

Pilli, Teresa De, C. Severini, Antonietta Baiano, et al.. (2004). Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty meal: preliminary study. Journal of Food Engineering. 70(1). 109–116. 24 indexed citations

18.

Floury, Juliane, Anne Desrumaux, Monique Axelos, & Jack Legrand. (2003). Effect of high pressure homogenisation on methylcellulose as food emulsifier. Journal of Food Engineering. 58(3). 227–238. 134 indexed citations

19.

Arhaliass, Abdellah, Jean‐Marie Bouvier, & Jack Legrand. (2003). Melt growth and shrinkage at the exit of the die in the extrusion-cooking process. Journal of Food Engineering. 60(2). 185–192. 51 indexed citations

20.

Floury, Juliane, Anne Desrumaux, Monique Axelos, & Jack Legrand. (2002). Degradation of methylcellulose during ultra-high pressure homogenisation. Food Hydrocolloids. 16(1). 47–53. 127 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.

Explore authors with similar magnitude of impact