R. Lam
Impact in
- Food Science top 0.5%
- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Biomaterials top 5%
- Supramolecular Self-Assembly in Materials
Papers in
- Food Science 13
- Food Chemistry and Fat Analysis 8
- Proteins in Food Systems 7
- Microencapsulation and Drying Processes 4
-
- Pickering emulsions and particle stabilization 4
- Crystallization and Solubility Studies 3
- Co-authors
- Michael T. Nickerson (8 shared papers)Michael A. Rogers (6 shared papers)Dionisios G. Vlachos (3 shared papers)Tor Pedersen (3 shared papers)Erin J. Hopkins (2 shared papers)Chang Chang (1 shared paper)Luca Quaroni (1 shared paper)Shibu Abraham (2 shared papers)
- Journals
- Soft Matter (2 papers)Food Chemistry (2 papers)Food Research International (2 papers)The Journal of Chemical Physics (1 paper)Journal of Agricultural and Food Chemistry (1 paper)
- Partner nations
- CanadaUnited StatesNetherlands
In The Last Decade
R. Lam
17 papers receiving 1.5k citations
R. Lam's Hit Papers
Peers
Comparison fields: 5 of 95
- Food Science 1.1k
- Biomaterials 305
- Animal Science and Zoology 159
- Nutrition and Dietetics 198
- Organic Chemistry 187
Countries citing papers authored by R. Lam
This map shows the geographic impact of R. Lam's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by R. Lam with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites R. Lam more than expected).
Fields of papers citing papers by R. Lam
This network shows the impact of papers produced by R. Lam. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by R. Lam. The network helps show where R. Lam may publish in the future.
Co-authors
The 18 scholars most cited alongside R. Lam, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | Food proteins: A review on their emulsifying properties using a structure–function approach Hit paper breakdown → | 2013 | 754 |
| 2 | 2014 | 145 | |
| 3 | 2014 | 103 | |
| 4 | 2009 | 75 | |
| 5 | 2014 | 66 | |
| 6 | 2012 | 60 | |
| 7 | 2011 | 58 | |
| 8 | 2001 | 53 | |
| 9 | 2010 | 52 | |
| 10 | 2010 | 48 | |
| 11 | 2014 | 34 | |
| 12 | 2013 | 29 | |
| 13 | 2001 | 27 | |
| 14 | 2011 | 23 | |
| 15 | 2014 | 15 | |
| 16 | 2002 | 9 | |
| 17 | 2018 | 8 | |
| 18 | Tailoring of whey protein isoalte stabilized oil-water interfaces for improved emulsification | 2014 | 0 |
About R. Lam
R. Lam is a scholar working on Food Science, Materials Chemistry, Biomaterials, Organic Chemistry and Electronic, Optical and Magnetic Materials, having authored 18 papers that have together received 1.6k indexed citations. Recurring topics across this work include Food Chemistry and Fat Analysis (8 papers), Proteins in Food Systems (7 papers), Pickering emulsions and particle stabilization (4 papers), Microencapsulation and Drying Processes (4 papers), Supramolecular Self-Assembly in Materials (3 papers), Crystallization and Solubility Studies (3 papers), Liquid Crystal Research Advancements (2 papers) and Polydiacetylene-based materials and applications (2 papers). The work is most often cited by research in Food Science (1.1k citations), Biomaterials (305 citations), Animal Science and Zoology (159 citations), Nutrition and Dietetics (198 citations) and Organic Chemistry (187 citations). R. Lam has collaborated with scholars based in Canada, United States and Netherlands. Frequent co-authors include Michael T. Nickerson, Michael A. Rogers, Dionisios G. Vlachos, Tor Pedersen, Erin J. Hopkins, Chang Chang, Luca Quaroni, Shibu Abraham, Richard G. Weiss and Tim May. Their work appears in journals such as Soft Matter, Food Chemistry, Food Research International, The Journal of Chemical Physics and Journal of Agricultural and Food Chemistry.
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.