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Chemistry

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

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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