World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
66
Citations
15662
World Ranking
8665
National Ranking
220

Chemistry

D-Index
64
Citations
14686
World Ranking
8040
National Ranking
191

Les Copeland 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 Les Copeland 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: 163 publications — 18th percentile

18% of scientists in this discipline score the same or lower.

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

Les Copeland 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 Les Copeland 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: 64 D-Index — 56th percentile

56% of scientists in this discipline score the same or lower.

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

Research.com Recognitions

  • 1963 - Fellow of the American Association for the Advancement of Science (AAAS)

Overview

Les Copeland is affiliated with the University of Sydney in Australia. Their research activity spans multiple disciplines, with a focus on Agricultural and Biological Sciences and Nursing. Within these domains, they have contributed extensively to subfields such as Nutrition and Dietetics, Food Science, Plant Science, Pathology and Forensic Medicine, and Biotechnology.

Their scholarly work covers a range of topics, prominently including Food Composition and Properties, Polysaccharides Composition and Applications, Proteins in Food Systems, Microbial Metabolites in Food Biotechnology, Enzyme Production and Characterization, Phytoestrogen Effects and Research, and Diet and Metabolism Studies.

Les Copeland has published in a variety of scientific journals, frequently appearing in:

  • Journal of Agricultural and Food Chemistry
  • Cereal Chemistry
  • Food Chemistry
  • Food Hydrocolloids
  • Carbohydrate Polymers

Recent publications include:

  • "Starch-lipid and starch-lipid-protein complexes: A comprehensive review," 2020, Comprehensive Reviews in Food Science and Food Safety
  • "Food system resilience and COVID-19 - Lessons from the Asian experience," 2021, Global Food Security
  • "RS5 Produced More Butyric Acid through Regulating the Microbial Community of Human Gut Microbiota," 2021, Journal of Agricultural and Food Chemistry
  • "Mechanistic studies of starch retrogradation and its effects on starch gel properties," 2021, Food Hydrocolloids
  • "Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis," 2020, Carbohydrate Polymers

Throughout their career, Les Copeland has collaborated frequently with several co-authors, including Shujun Wang, Jinglin Yu, Chen Chao, Cuiping Wang, and Shuo Wang.

They have been recognized as a Fellow of the American Association for the Advancement of Science (AAAS) since 1963.

Best Publications

  • Starch retrogradation: a comprehensive review

    Shujun Wang;Caili Li;Les Copeland;Qing Niu

  • Form and functionality of starch

    Les Copeland;Jaroslav Blazek;Hayfa Salman;Mary Chiming Tang

  • Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review.

    Shujun Wang;Les Copeland

  • Starch–lipid and starch–lipid–protein complexes: A comprehensive review

    Shujun Wang;Chen Chao;Jingjing Cai;Bin Niu

  • Effect of acid hydrolysis on starch structure and functionality: a review.

    Shujun Wang;Les Copeland

  • Neanderthal medics? Evidence for food, cooking, and medicinal plants entrapped in dental calculus

    Karen Hardy;Stephen Buckley;Matthew J. Collins;Almudena Estalrrich

  • Pasting and swelling properties of wheat flour and starch in relation to amylose content

    Jaroslav Blazek;Les Copeland

  • Analysis of complexes between lipids and wheat starch

    Mary Chiming Tang;Les Copeland

  • The Importance of Dietary Carbohydrate in Human Evolution

    Karen Hardy;Jennie Brand-Miller;Katherine D. Brown;Mark G. Thomas

  • Sucrose synthase of soybean nodules.

    Matthew Morell;Les Copeland

  • Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization

    Shujun Wang;Xiu Zhang;Shuo Wang;Les Copeland

  • Starch Granules, Dental Calculus and New Perspectives on Ancient Diet

    Karen Hardy;Tony Blakeney;Les Copeland;Jennifer Kirkham

  • Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids

    Chen Chao;Jinglin Yu;Shuo Wang;Shuo Wang;Les Copeland

  • Inhibition of Enzymic Digestion of Amylose by Free Fatty Acids In Vitro Contributes to Resistant Starch Formation

    Timothy C. Crowe;Sophie A. Seligman;Les Copeland

  • Insights into the Formation and Structures of Starch-Protein-Lipid Complexes

    Shujun Wang;Mengge Zheng;Jinglin Yu;Shuo Wang;Shuo Wang

  • Effects of Chain Length and Degree of Unsaturation of Fatty Acids on Structure and in Vitro Digestibility of Starch-Protein-Fatty Acid Complexes.

    Mengge Zheng;Chen Chao;Jinglin Yu;Les Copeland

  • Food system resilience and COVID-19 – Lessons from the Asian experience

    Shenggen Fan;Paul Teng;Ping Chew;Geoffry Smith

  • Proteome Approach to the Characterisation of Protein Composition in the Developing and Mature Wheat-grain Endosperm

    Daniel Skylas;J Mackintosh;Stuart Cordwell;David Basseal

  • Heat Shock of Wheat During Grain Filling: Proteins Associated with Heat-tolerance

    D.J. Skylas;S.J. Cordwell;P.G. Hains;M.R. Larsen

  • Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility

    Shujun Wang;Shaokang Wang;Lu Liu;Shuo Wang;Shuo Wang

  • Structure–function relationships in A and B granules from wheat starches of similar amylose content

    Hayfa Salman;Jaroslav Blazek;Amparo Lopez-Rubio;Elliot P. Gilbert

Frequent Co-Authors

Shuo Wang
Shuo Wang Nankai University
Shuo Wang
Shuo Wang Tianjin University of Science and Technology
Matthew J. Collins
Matthew J. Collins University of Cambridge
Colin W. Wrigley
Colin W. Wrigley University of Queensland
Elliot P. Gilbert
Elliot P. Gilbert Australian Nuclear Science and Technology Organisation
Jennie Brand-Miller
Jennie Brand-Miller University of Sydney
Stuart J. Cordwell
Stuart J. Cordwell University of Sydney
Richard W. Wrangham
Richard W. Wrangham Harvard University
Brian J. Atwell
Brian J. Atwell Macquarie University
Balwant Singh
Balwant Singh University of Sydney

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