Thomas Moschakis
Impact in
- Food Science top 0.1%
- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Nutrition and Dietetics top 1%
- Food composition and properties
Papers in
- Food Science 63
- Proteins in Food Systems 50
- Microencapsulation and Drying Processes 19
- Food Chemistry and Fat Analysis 17
- Polysaccharides Composition and Applications 17
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- Pickering emulsions and particle stabilization 18
- Co-authors
- Costas G. Βiliaderis (41 shared papers)Maria V. Tzoumaki (6 shared papers)Brent S. Murray (6 shared papers)Athina Lazaridou (17 shared papers)Vassilios Kiosseoglou (2 shared papers)Eric Dickinson (7 shared papers)Eugenios Katsanidis (12 shared papers)Elke Scholten (5 shared papers)
- Journals
- Food Hydrocolloids (21 papers)LWT (6 papers)Food Structure (4 papers)Food & Function (4 papers)Food Chemistry (3 papers)
- Partner nations
- GreeceUnited KingdomNetherlands
In The Last Decade
Thomas Moschakis
77 papers receiving 3.9k citations
Thomas Moschakis's Hit Papers
Peers
Comparison fields: 5 of 124
- Food Science 2.8k
- Nutrition and Dietetics 612
- Biomaterials 529
- Animal Science and Zoology 265
- Materials Chemistry 987
Countries citing papers authored by Thomas Moschakis
This map shows the geographic impact of Thomas Moschakis'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 Thomas Moschakis with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Thomas Moschakis more than expected).
Fields of papers citing papers by Thomas Moschakis
This network shows the impact of papers produced by Thomas Moschakis. 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 Thomas Moschakis. The network helps show where Thomas Moschakis may publish in the future.
Co-authors
The 25 scholars most cited alongside Thomas Moschakis, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 80 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | Oil-in-water emulsions stabilized by chitin nanocrystal particles Hit paper breakdown → | 2011 | 466 |
| 2 | 2017 | 183 | |
| 3 | 2012 | 181 | |
| 4 | 2005 | 151 | |
| 5 | 2017 | 133 | |
| 6 | 2013 | 128 | |
| 7 | 2009 | 126 | |
| 8 | 2020 | 121 | |
| 9 | 2014 | 120 | |
| 10 | 2006 | 106 | |
| 11 | 2016 | 98 | |
| 12 | 2014 | 88 | |
| 13 | 2009 | 85 | |
| 14 | 2020 | 79 | |
| 15 | 2021 | 75 | |
| 16 | 2023 | 72 | |
| 17 | 2016 | 71 | |
| 18 | 2017 | 69 | |
| 19 | 2018 | 69 | |
| 20 | 2012 | 68 |
About Thomas Moschakis
Thomas Moschakis is a scholar working on Food Science, Materials Chemistry, Organic Chemistry, Animal Science and Zoology and Nutrition and Dietetics, having authored 80 papers that have together received 3.9k indexed citations. Recurring topics across this work include Proteins in Food Systems (50 papers), Microencapsulation and Drying Processes (19 papers), Pickering emulsions and particle stabilization (18 papers), Food Chemistry and Fat Analysis (17 papers), Polysaccharides Composition and Applications (17 papers), Surfactants and Colloidal Systems (10 papers), Meat and Animal Product Quality (8 papers) and Food composition and properties (6 papers). The work is most often cited by research in Food Science (2.8k citations), Nutrition and Dietetics (612 citations), Biomaterials (529 citations), Animal Science and Zoology (265 citations) and Materials Chemistry (987 citations). Thomas Moschakis has collaborated with scholars based in Greece, United Kingdom and Netherlands. Frequent co-authors include Costas G. Βiliaderis, Maria V. Tzoumaki, Brent S. Murray, Athina Lazaridou, Vassilios Kiosseoglou, Eric Dickinson, Eugenios Katsanidis, Elke Scholten, A. Nikolaidis and Loulouda Bosnea. Their work appears in journals such as Food Hydrocolloids, LWT, Food Structure, Food & Function 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.