Bernard Launay

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

Camille Michon, Gérard Cuvelier, Bernard Launay · Rheologica Acta · 1993 · 223 citations

Natural Sciences, Materials Engineering, Materials Science +16

Twin-screw extrusion cooking of starches: Flow behaviour of starch pastes, expansion and mechanical properties of extrudates

Bernard Launay, J.M. Lisch · Journal of Food Engineering · 1983 · 220 citations

Agriculture, Food Science, Materials Science +15

Friction coefficient and wettability of oral mucosal tissue: Changes induced by a salivary layer

H. Ranc, Ahmed Elkhyat, Colin Servais et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2005 · 143 citations

Dentistry, Oral Biology, Oral Anatomy +13

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 · 134 citations

Natural Sciences, Chemical Engineering, Food Science +12

Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

N. Lassoued, Julien Delarue, Bernard Launay et al. · Journal of Cereal Science · 2007 · 119 citations

Agriculture, Food Science, Food Analysis +15