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B. Launay

Observed names: B LAUNAY, B Launay, B. LAUNAY, BERNARD LAUNAY, Bernard L. Launay, Bernard Launay, Bertrand Launay, LAUNAY, Bernard, Launay, B., Launay, Bernard, Launay, Bertrand, Launay, Bertrand de
Observed institutions: Université Paris-Sud, Conservatoire National des Arts et Métiers, Centre National de la Recherche Scientifique, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, AgroParisTech, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Laboratoire Ingénierie, Procédés, Aliments, Communauté urbaine de Lyon, École nationale supérieure d'architecture de Marseille, Institut National de Recherche en Sciences et Technologies pour l'Environnement et l'Agriculture, Fonctionnement des hydrosystèmes
ORCID: 0000-0003-0638-3949
Observed ORCID: 0000-0003-0638-3949
OpenAlex ID: A5031105496
Concentration dependence of the critical viscoelastic properties of gelatin at the gel point
1993 · C. Michon, G. Cuvelier, et al. · Rheologica Acta · 231
Twin-screw extrusion cooking of starches: Flow behaviour of starch pastes, expansion and mechanical properties of extrudates
1983 · B. Launay, J.M. Lisch · Journal of Food Engineering · 220
Rheology of Galactomannan Solutions: Comparative Study of Guar Gum and Locust Bean Gum
1981 · J. L. DOUBLIER, B. LAUNAY · Journal of Texture Studies · 211
Concentration regimes in xanthan gum solutions deduced from flow and viscoelastic properties
1986 · G. Cuvelier, B. Launay · Carbohydrate Polymers · 177
Friction coefficient and wettability of oral mucosal tissue: Changes induced by a salivary layer
2005 · H. Ranc, A. Elkhyat, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 155
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
1997 · Bernard Launay, Gérard Cuvelier, et al. · Carbohydrate Polymers · 143
Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile
2007 · N. Lassoued, J. Delarue, et al. · Journal of Cereal Science · 130
Xanthan/locust bean gum interactions at room temperature
1992 · Richard O. Mannion, Colin D. Melia, et al. · Carbohydrate Polymers · 110
International Cooperative Comparison of Instrument Methods for Cooked Rice Texture
1981 · BIENVENIDO O. JULIANO, CONSUELO M. PEREZ, et al. · Journal of Texture Studies · 108
Casein micelle/iota carrageenan interactions in milk: influence of temperature
1999 · V Langendorff, G Cuvelier, et al. · Food Hydrocolloids · 100
Influence of thermal history on the stability of gelatin gels
1997 · C Michon, G Cuvelier, et al. · International Journal of Biological Macromolecules · 91
Rheological Behaviour of Three Biopolymer/water Systems, With Emphasis on Yield Stress and Viscoelastic Properties
1994 · AGNES GIBOREAU, GÉRARD CUVELIER, et al. · Journal of Texture Studies · 85
Rheological properties of wheat flour doughs in steady and dynamic shear: effect of water content and some additives.
1995 · Sophie Berland, Bernard Launay · Cereal Chemistry · 81
Gelation and flocculation of casein micelle/carrageenan mixtures
1997 · V. Langendorff, G. Cuvelier, et al. · Food Hydrocolloids · 73
Concentration effects on the kinetics of β-lactoglobulin heat denaturation: a differential scanning calorimetric study
1990 · P. Relkin, B. Launay · Food Hydrocolloids · 58
Phase and rheological behaviors of xanthan/amylose and xanthan/starch mixed systems
2004 · I MANDALA, C MICHON, et al. · Carbohydrate Polymers · 50
Gelatin/carrageenan interactions in coil and ordered conformations followed by a methylene blue spectrophotometric method
2002 · C. Michon, K. Konaté, et al. · Food Hydrocolloids · 49
Effect of Sodium and Calcium Addition on Thermal Denaturation of Apo-α-Lactalbumin: a Differential Scanning Calorimetric Study
1993 · P. Relkin, B. Launay, et al. · Journal of Dairy Science · 47
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Thermodynamic parameters of β-lactoglobulin and α-lactalbumin. A DSC study of denaturation by heating
1992 · P. Relkin, L. Eynard, et al. · Thermochimica Acta · 46
Viscoelastic properties of food gels
1992 · Doublier, J.L., Launay, Bernard, et al. · HAL · 44
Iota-carrageenan/casein micelles interactions: evidence at different scales
2003 · C. Garnier, C. Michon, et al. · Colloids and Surfaces B Biointerfaces · 41
Tempering of Chocolate in a Scraped Surface Heat Exchanger
1997 · C. LOISEL, G. KELLER, et al. · Journal of Food Science · 41
Frequency dependence of viscoelastic properties of some physical gels near the gel point
1990 · Gérard Cuvelier, Bernard Launay · Makromolekulare Chemie Macromolecular Symposia · 41
Thermal denaturation and heat-induced gelation properties of β-lactoglobulin. Effects of some chemical parameters
1994 · Tong Xun Liu, Perla Relkin, et al. · Thermochimica Acta · 40
Foam formation and stabilisation by pre-denatured ovalbumin
1999 · P Relkin, N Hagolle, et al. · Colloids and Surfaces B Biointerfaces · 38
Works count: 211
Citation count: 2,981
H-index: 29
I10-index: 49
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