Sylvie Marchesseau

1.4k total citations
41 papers, 1.0k citations indexed

About

Sylvie Marchesseau is a scholar working on Food Science, Molecular Biology and Immunology and Allergy. According to data from OpenAlex, Sylvie Marchesseau has authored 41 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 35 papers in Food Science, 7 papers in Molecular Biology and 6 papers in Immunology and Allergy. Recurrent topics in Sylvie Marchesseau's work include Proteins in Food Systems (33 papers), Microencapsulation and Drying Processes (16 papers) and Probiotics and Fermented Foods (7 papers). Sylvie Marchesseau is often cited by papers focused on Proteins in Food Systems (33 papers), Microencapsulation and Drying Processes (16 papers) and Probiotics and Fermented Foods (7 papers). Sylvie Marchesseau collaborates with scholars based in France, Netherlands and Australia. Sylvie Marchesseau's co-authors include Laetitia Picart‐Palmade, A. Lagaude, Dominique Chevalier‐Lucia, Emmanuelle Gastaldi, Jean-Louis Cuq, Mohamed Ali Ayadi, Charles Cunault, Roua Lajnaf, Hamadi Attia and Marie‐Pierre Belleville and has published in prestigious journals such as Langmuir, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Sylvie Marchesseau

41 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Sylvie Marchesseau France	19	759	251	181	148	120	41	1.0k
Palatasa Havea New Zealand	13	833 1.1×	226 0.9×	176 1.0×	139 0.9×	81 0.7×	18	968
Dilek Ercili-Cura Finland	19	778 1.0×	333 1.3×	165 0.9×	246 1.7×	106 0.9×	23	1.1k
Cory M. Bryant United States	11	1.0k 1.4×	191 0.8×	184 1.0×	224 1.5×	103 0.9×	14	1.5k
Noel A. McCarthy Ireland	24	1.2k 1.6×	453 1.8×	266 1.5×	307 2.1×	102 0.8×	71	1.6k
Mary Smiddy Ireland	15	574 0.8×	177 0.7×	266 1.5×	87 0.6×	284 2.4×	17	929
Alexander Tolkach Germany	14	650 0.9×	210 0.8×	113 0.6×	175 1.2×	72 0.6×	34	918
Katrin Schrader Germany	16	583 0.8×	149 0.6×	80 0.4×	88 0.6×	104 0.9×	35	771
Dolors Parés Spain	19	636 0.8×	323 1.3×	482 2.7×	83 0.6×	117 1.0×	44	1.0k
Ahmed Gomaa Canada	19	554 0.7×	354 1.4×	90 0.5×	195 1.3×	78 0.7×	27	1.1k

Countries citing papers authored by Sylvie Marchesseau

Since Specialization

Citations

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

Fields of papers citing papers by Sylvie Marchesseau

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Sylvie Marchesseau

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

Picart‐Palmade, Laetitia, et al.. (2022). Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one. Food Research International. 155. 111060–111060. 21 indexed citations

Picart‐Palmade, Laetitia, Charles Cunault, Dominique Chevalier‐Lucia, Marie‐Pierre Belleville, & Sylvie Marchesseau. (2019). Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing. Frontiers in Nutrition. 5. 130–130. 121 indexed citations

Henriquet, Corinne, et al.. (2019). Binding analysis between monomeric β-casein and hydrophobic bioactive compounds investigated by surface plasmon resonance and fluorescence spectroscopy. Food Chemistry. 286. 289–296. 36 indexed citations

Chevalier‐Lucia, Dominique, et al.. (2019). Effect of pH change on size and nanomechanical behavior of whey protein microgels. Journal of Colloid and Interface Science. 555. 558–568. 19 indexed citations

Zouari, Ahmed, et al.. (2018). Acid gelation of raw and reconstituted spray-dried dromedary milk: A dynamic approach of gel structuring. International Dairy Journal. 81. 95–103. 27 indexed citations

McKinnon, Ian, et al.. (2018). The effect of transglutaminase on reconstituted skim milks at alkaline pH. Food Hydrocolloids. 85. 10–20. 9 indexed citations

Martin, Marta, et al.. (2017). Atomic Force Microscopy Study of the Topography and Nanomechanics of Casein Micelles Captured by an Antibody. Langmuir. 33(19). 4720–4728. 10 indexed citations

Lajnaf, Roua, Laetitia Picart‐Palmade, Hamadi Attia, Sylvie Marchesseau, & Mohamed Ali Ayadi. (2016). Foaming and adsorption behavior of bovine and camel proteins mixed layers at the air/water interface. Colloids and Surfaces B Biointerfaces. 151. 287–294. 34 indexed citations

Gu, Qinfen, et al.. (2015). X-ray diffraction investigation of amorphous calcium phosphate and hydroxyapatite under ultra-high hydrostatic pressure. International Journal of Minerals Metallurgy and Materials. 22(11). 1225–1231. 9 indexed citations

10.

Ricci, Julien, et al.. (2013). Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat. Meat Science. 96(3). 1133–1140. 34 indexed citations

11.

Marchesseau, Sylvie, et al.. (2012). Heat treatment effect on polyphosphate chain length in aqueous and calcium solutions. Food Chemistry. 134(2). 712–716. 27 indexed citations

12.

Dupont, Didier, et al.. (2011). Topography of the Casein Micelle Surface by Surface Plasmon Resonance (SPR) Using a Selection of Specific Monoclonal Antibodies. Journal of Agricultural and Food Chemistry. 59(15). 8375–8384. 14 indexed citations

13.

Marchesseau, Sylvie, et al.. (2009). Effect of a CO2-acidification cycle on physicochemical and acid gelation properties of skim milk reconstituted with added pectin. International Dairy Journal. 19(6-7). 393–398. 5 indexed citations

14.

Raouche, Sana, et al.. (2009). Casein micelles as a vehicle for iron fortification of foods. European Food Research and Technology. 229(6). 929–935. 26 indexed citations

15.

Lagaude, A., Lucie Fernandez, Jean-Louis Cuq, & Sylvie Marchesseau. (2004). Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method. International Dairy Journal. 14(12). 1033–1039. 16 indexed citations

16.

Guillaume, Carole, Emmanuelle Gastaldi, J.L. Cuq, & Sylvie Marchesseau. (2004). Rennet-Induced Gelation of Calcium and Phosphate Supplemented Skim Milk Subjected to CO2 Treatment. Journal of Dairy Science. 87(10). 3209–3216. 7 indexed citations

17.

Guillaume, Carole, Emmanuelle Gastaldi, J.L. Cuq, & Sylvie Marchesseau. (2003). Effect of pH on rennet clotting properties of CO2-acidified skim milk. International Dairy Journal. 14(5). 437–443. 15 indexed citations

18.

Marchesseau, Sylvie, et al.. (2002). Casein Interactions Studied by the Surface Plasmon Resonance Technique. Journal of Dairy Science. 85(11). 2711–2721. 43 indexed citations

19.

Guillaume, Carole, Sylvie Marchesseau, A. Lagaude, & J.L. Cuq. (2002). Effect of Salt Addition on the Micellar Composition of Milk Subjected to pH Reversible CO2 Acidification. Journal of Dairy Science. 85(9). 2098–2105. 15 indexed citations

20.

Cuq, J.L., et al.. (1999). Rapid analysis of bovine caseins by reversed phase and anion-exchange HPLC. Milk science international/Milchwissenschaft. 54(11). 606–610. 2 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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