Food Hydrocolloids
About
The 11.2k papers published in Food Hydrocolloids in the last decades have received a total of 536.7k indexed citations.
Papers published in Food Hydrocolloids usually cover Food Science (8.8k papers), Nutrition and Dietetics (3.2k papers) and Plant Science (2.4k papers) specifically the topics of Proteins in Food Systems (6.4k papers), Polysaccharides Composition and Applications (4.1k papers) and Food composition and properties (2.7k papers). The most active scholars publishing in Food Hydrocolloids are David Julian McClements, Eric Dickinson, Chuan‐He Tang, Soottawat Benjakul, Katsuyoshi Nishinari, Jong‐Whan Rhim, V. B. Tolstoguzov, P. Montero, M.C. Gómez‐Guillén and Harjinder Singh.
In The Last Decade
Fields of papers published in Food Hydrocolloids
Since SpecializationEngineeringComputer SciencePhysics and AstronomyMathematicsEarth and Planetary SciencesEnergyEnvironmental ScienceMaterials ScienceChemical EngineeringChemistryAgricultural and Biological SciencesVeterinaryDecision SciencesArts and HumanitiesBusiness, Management and AccountingSocial SciencesPsychologyEconomics, Econometrics and FinanceHealth ProfessionsDentistryMedicineBiochemistry, Genetics and Molecular BiologyNeuroscienceNursingImmunology and MicrobiologyPharmacology, Toxicology and Pharmaceutics
This network shows the specialization of papers published in Food Hydrocolloids. Nodes represent fields, and links connect fields that are likely to share authors.
Countries where authors publish in Food Hydrocolloids
Since SpecializationTotal citations of papers
This map shows the geographic distribution of research published in Food Hydrocolloids. It shows the number of citations received by papers published by authors working in each country. You can also color the map by specialization and compare the number of papers published in Food Hydrocolloids with the expected number of papers based on a country's size and research output (numbers larger than one mean the country's share of papers is larger than expected).
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