Gérard Cuvelier

Concentration dependence of the critical viscoelastic properties of gelatin at the gel point

Camille Michon, Gérard Cuvelier, Bernard Launay · Rheologica Acta · 1993 · 222 citations

Biopolymer Gel, Engineering, Polymer Science +6

Characterization of pectins extracted from pomegranate peel and their gelling properties

Mouna Abid, Catherine M.G.C. Renard, Sylvie Bureau et al. · Food Chemistry · 2016 · 183 citations · Full text

Food Chemistry, Food Biophysics, Gelling Properties +2

Concentration regimes in xanthan gum solutions deduced from flow and viscoelastic properties

Gérard Cuvelier, B. Launay · Carbohydrate Polymers · 1986 · 159 citations

Rheological Measurement, Rheological Constitutive Equation, Engineering +8

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

Bernard Launay, Gérard Cuvelier, Salomon Martinez-Reyes · Carbohydrate Polymers · 1997 · 132 citations

Locust Bean, Rheological Measurement, Rheological Constitutive Equation +7

French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

G Blancher, Sylvie Chollet, R. Kesteloot et al. · Food Quality and Preference · 2006 · 115 citations

Food Choice, Nutrition, Culture +10