World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
73
Citations
18096
World Ranking
4992
National Ranking
161

Alain Buléon publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Alain Buléon sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 180 publications — 25th percentile

25% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Alain Buléon D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Alain Buléon sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 73 D-Index — 73rd percentile

73% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Alain Buléon is affiliated with INRAE, the Institut national de recherche pour l'agriculture, l'alimentation et l'environnement in France. Their research spans several fields within the life sciences, including Nursing, Agricultural and Biological Sciences, and Biochemistry, Genetics and Molecular Biology.

Their work delves into multiple subfields such as Nutrition and Dietetics, Food Science, and Biotechnology. The main topics addressed in their publications are focused on Food composition and properties, Proteins in Food Systems, and Enzyme Production and Characterization.

Buléon's recent scholarly contributions include a paper titled "A-amylose single crystals: influence of amylose concentration, crystallization temperature and surface induction on the crystal morphology," published in 2023 in the journal Cellulose. This paper has been cited three times and explores the effects of varying amylose concentrations and crystallization parameters on the morphology of amylose single crystals.

Frequent collaborators in their research include Nicole Montesanti, Christine Lancelon-Pin, Gabrielle Potocki-Véronèse, and Jean-Luc Putaux. These coauthors have contributed to shared projects and publications, supporting interdisciplinary approaches within their fields of study.

Buléon's publications have appeared predominantly in the journal Cellulose, reflecting a specialized focus in areas related to polysaccharides and materials derived from biological sources.

  • A-amylose single crystals: influence of amylose concentration, crystallization temperature and surface induction on the crystal morphology (2023, Cellulose)

  • Nicole Montesanti
  • Christine Lancelon-Pin
  • Gabrielle Potocki-Véronèse
  • Jean-Luc Putaux

  • Nursing
  • Agricultural and Biological Sciences
  • Biochemistry, Genetics and Molecular Biology

  • Nutrition and Dietetics
  • Food Science
  • Biotechnology

  • Food composition and properties
  • Proteins in Food Systems
  • Enzyme Production and Characterization

  • Cellulose (publication venue)

Best Publications

  • Starch granules: structure and biosynthesis.

    A. Buléon;P. Colonna;V. Planchot;S. Ball

  • The double-helical nature of the crystalline part of A-starch.

    Anne Imberty;Henri Chanzy;Serge Pérez;Alain Bulèon

  • From glycogen to amylopectin: a model for the biogenesis of the plant starch granule.

    Steven Ball;Han-Ping Guan;Martha James;Alan Myers

  • Recent Advances in Knowledge of Starch Structure

    Anne Imberty;Alain Buléon;Vinh Tran;Serge Péerez

  • Physical characteristics of starch granules and susceptibility to enzymatic degradation.

    D J Gallant;B Bouchet;A Buléon;S Pérez

  • Physico-chemical characterisation of sago starch

    Fasihuddin B Ahmad;Peter A Williams;Jean-Louis Doublier;Sylvie Durand

  • Barley sex6 mutants lack starch synthase IIa activity and contain a starch with novel properties.

    Matthew K. Morell;Behjat Kosar-Hashemi;Mark Cmiel;Michael S. Samuel

  • Crystallization of amylose—fatty acid complexes prepared with different amylose chain lengths

    M.C. Godet;H. Bizot;A. Buléon

  • Calorimetric evaluation of the glass transition in hydrated, linear and branched polyanhydroglucose compounds

    H. Bizot;P. Le Bail;B. Leroux;J. Davy

  • Effects of grinding processes on enzymatic degradation of wheat straw.

    Gabriela Ghizzi D. Silva;Marie Couturier;Jean-Guy Berrin;Alain Buléon

  • Concerted suppression of all starch branching enzyme genes in barley produces amylose-only starch granules

    Massimiliano Carciofi;Andreas Blennow;Susanne L Jensen;Shahnoor S Shaik

  • Structural features of fatty acid-amylose complexes

    M.C. Godet;A. Buléon;V. Tran;P. Colonna

  • Structural investigation of amylose complexes with small ligands: helical conformation, crystalline structure and thermostability.

    P. Le Bail;C. Rondeau;A. Buléon

  • Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch

    N. Faisant;A. Buléon;P. Colonna;C. Molis

  • Molecular modelling of the specific interactions involved in the amylose complexation by fatty acids

    M.C. Godet;V. Tran;M.M. Delage;A. Buléon

  • Metabolic Symbiosis and the Birth of the Plant Kingdom

    Philippe Deschamps;Christophe Colleoni;Yasunori Nakamura;Eiji Suzuki

  • Crystallinity and structuring role of water in native and recrystallized starches by 13C CP-MAS NMR spectroscopy. 1. Spectral decomposition.

    M Paris;M Paris;H Bizot;J Emery;J.Y Buzaré

  • Digestion of Carbohydrate from White Beans (Phaseolus vulgaris L.) in Healthy Humans

    Lionel Noah;Fabienne Guillon;Brigitte Bouchet;Alain Buléon

  • Monitoring the crystallization of amylose–lipid complexes during maize starch melting by synchrotron x-ray diffraction

    P. Le Bail;H. Bizot;M. Ollivon;G. Keller

  • The crystallinity of amylose and amylopectin films

    Päivi Myllärinen;Alain Buleon;Riitta Lahtinen;Pirkko Forssell

  • Characteristics of Starch Networks within Rice Flour Noodles and Mungbean Starch Vermicelli

    Christian Mestres;Paul Colonna;Alain Buléon

Frequent Co-Authors

Paul Colonna
Paul Colonna INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Jean-Luc Putaux
Jean-Luc Putaux Centre national de la recherche scientifique, CNRS
Steven G. Ball
Steven G. Ball University of Lille
Luc Saulnier
Luc Saulnier INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Henri Chanzy
Henri Chanzy Joseph Fourier University
Serge Pérez
Serge Pérez Centre national de la recherche scientifique, CNRS
Yasunori Nakamura
Yasunori Nakamura Akita Prefectural University
Martin Steup
Martin Steup University of Potsdam
Grégory Mouille
Grégory Mouille Institut Jean-Pierre Bourgin
Matthew K. Morell
Matthew K. Morell Commonwealth Scientific and Industrial Research Organisation

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