Gérard Cuvelier - Publications, H-index & Citations

Gérard Cuvelier

Universite Paris Saclay

30H指数

136论文数

2.7K被引数

收录论文 33

发表时间

Modelling shear viscosity of soft plant cell suspensions

FOOD HYDROCOLLOIDS

IF12.4

2021-09-01

OAAI

Leverrier, Cassandre; Almeida, Giana; Cuvelier, Gerard; Menut, Paul

Dimensional analysis modeling of spraying operation - Impact of fluid properties and pressure nozzle geometric parameters on the pressure-flow rate relationship

CHEMICAL ENGINEERING RESEARCH & DESIGN

IF3.9

2020-11-01

OAAI

Lachin, K.; Turchiuli, C.; Pistre, V; Cuvelier, G.; Mezdour, S.; Ducept, F.

Rheological properties of stabilizers at low temperatures in concentrated sucrose solutions

FOOD HYDROCOLLOIDS

IF12.4

2020-06-01

OAAI

Masselot, Veronique; Benkhelifa, Hayat; Cuvelier, Gerard; Bosc, Veronique

New insulating and refractory mineral foam: Structure and mechanical properties

MATERIALS SCIENCE AND ENGINEERING A-STRUCTURAL MATERIALS PROPERTIES MICROSTRUCTURE AND PROCESSING

IF7

2020-04-01

OAAI

Marechal, Mathieu; Estrada, Estefania del Campo; Moulin, Gabrielle; Almeida, Giana; Pin, L., V; Cuvelier, Gerard; Bonazzi, Catherine

Consumer acceptance and sensory drivers of liking for high plant protein snacks

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-03-13

PREAI

Saint-Eve, Anne; Granda, Pablo; Legay, Guillaume; Cuvelier, Gerard; Delarue, Julien

Understanding the structure of ganache: Link between composition and texture

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2018-10-01

PREAI

Saglio, Aurelie; Bourgeay, Julien; Socrate, Romain; Canette, Alexis; Cuvelier, Gerard

Assessment of deformability of soft plant cells by 3D imaging

FOOD STRUCTURE-NETHERLANDS

IF5.9

2017-10-01

PREAI

Leverrier, Cassandre; Moulin, Gabrielle; Cuvelier, Gerard; Almeida, Giana

Characterization of pectins extracted from pomegranate peel and their gelling properties

FOOD CHEMISTRY

IF9.8

2017-01-01

140

OAAI

Abid, Mouna; Cheikhrouhou, S.; Renard, Catherine M. G. C.; Bureau, Sylvie; Cuvelier, Gerard; Attia, Hamadi; Ayadi, M. A.

Rheological properties of pomegranate peel suspensions: The effect of fibrous material and low-methoxyl pectin at acidic pH

FOOD HYDROCOLLOIDS

IF12.4

2017-01-01

OAAI

Abid, Mouna; Cheikhrouhou, S.; Cuvelier, Gerard; Leverrier, Cassandre; Renard, Catherine M. G. C.; Attia, Hamadi; Ayadi, M. A.

Influence of flavour enhancement on food liking and consumption in older adults with poor, moderate or high cognitive status

FOOD QUALITY AND PREFERENCE

IF4.9

2015-09-01

PREAI

Pouyet, Virginie; Cuvelier, Gerard; Benattar, Linda; Giboreau, Agnes

Attractiveness and consumption of finger foods in elderly Alzheimer's disease patients

FOOD QUALITY AND PREFERENCE

IF4.9

2014-06-01

PREAI

Pouyet, V.; Giboreau, A.; Benattar, L.; Cuvelier, G.

Structural parameters that determine the rheological properties of apple puree

JOURNAL OF FOOD ENGINEERING

IF5.8

2013-12-01

OAAI

Espinosa-Munoz, L.; Renard, C. M. G. C.; Symoneaux, R.; Biau, N.; Cuvelier, G.

Influence of protein heat treatment on the continuous production of food foams 蛋白质热处理对食品泡沫连续生产的影响

FOOD RESEARCH INTERNATIONAL

IF8

2010-07-01

PREAI

Nicorescu, I.; Vial, C.; Loisel, C.; Riaublanc, A.; Djelveh, G.; Cuvelier, G.; Legrand, J.

Impact of protein self-assemblages on foam properties

FOOD RESEARCH INTERNATIONAL

IF8

2009-12-01

PREAI

Nicorescu, I.; Riaublanc, A.; Loisel, C.; Vial, C.; Djelveh, G.; Cuvelier, G.; Legrand, J.

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

IF5.2

2009-03-01

PREAI

Naitali, Murielle; Dubois-Brissonnet, Florence; Cuvelier, Gerard; Bellon-Fontaine, Marie-Noelle

Stress relaxation of reconstituted cassava dough 重组木薯面团的应力松弛

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2009-01-01

PREAI

Rodriguez-Sandoval, Eduardo; Fernandez-Quintero, Alejandro; Cuvelier, Gerard

Combined effect of dynamic heat treatment and ionic strength on the properties of whey protein foams - Part II

FOOD RESEARCH INTERNATIONAL

IF8

2008-12-01

PREAI

Nicorescu, I.; Loisel, C.; Vial, C.; Riaublanc, A.; Djelveh, G.; Cuvelier, G.; Legrand, J.

Swelling kinetics of waxy maize and maize starches at high temperatures and heating rates

CARBOHYDRATE POLYMERS

IF12.5

2008-07-01

PREAI

Lagarrigue, S.; Alvarez, G.; Cuvelier, G.; Flick, D.

Technical note:: Confocal scanning laser microscopy and quantitative image analysis:: Application to cream cheese microstructure investigation

JOURNAL OF DAIRY SCIENCE

IF4.4

2008-04-01

OAAI

Fenoul, F.; Le Denmat, M.; Hamdi, F.; Cuvelier, G.; Michon, C.

Surface rheological properties of hydroxypropyl cellulose at air-water interface

FOOD HYDROCOLLOIDS

IF12.4

2007-07-01

PREAI

Mezdour, S.; Cuvelier, G.; Cash, M. J.; Michon, C.

研究方向