A. Jürgens

712 total citations
17 papers, 531 citations indexed

About

A. Jürgens is a scholar working on Nutrition and Dietetics, Food Science and Biomaterials. According to data from OpenAlex, A. Jürgens has authored 17 papers receiving a total of 531 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Nutrition and Dietetics, 11 papers in Food Science and 3 papers in Biomaterials. Recurrent topics in A. Jürgens's work include Food composition and properties (12 papers), Polysaccharides Composition and Applications (9 papers) and Microbial Metabolites in Food Biotechnology (3 papers). A. Jürgens is often cited by papers focused on Food composition and properties (12 papers), Polysaccharides Composition and Applications (9 papers) and Microbial Metabolites in Food Biotechnology (3 papers). A. Jürgens collaborates with scholars based in Netherlands, Switzerland and Spain. A. Jürgens's co-authors include T. van Vliet, Stefano Renzetti, C.J.A.M. Keetels, P. Walstra, T. Sanz, Laura Laguna, Katleen J. R. Vallons, J. S. Craigie, Osvaldo H. Campanella and Bruce R. Hamaker and has published in prestigious journals such as Carbohydrate Polymers, Food Hydrocolloids and Journal of Food Engineering.

In The Last Decade

A. Jürgens

17 papers receiving 497 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
A. Jürgens Netherlands	14	336	327	65	54	48	17	531
J. Fan United States	10	412 1.2×	345 1.1×	146 2.2×	44 0.8×	26 0.5×	12	558
E.L. Sliwinski Netherlands	13	387 1.2×	497 1.5×	115 1.8×	76 1.4×	28 0.6×	17	706
J. Rouillé France	8	334 1.0×	315 1.0×	66 1.0×	67 1.2×	36 0.8×	11	462
A.-L. Ollett United Kingdom	7	211 0.6×	215 0.7×	53 0.8×	27 0.5×	24 0.5×	7	372
R. Villota United States	16	237 0.7×	366 1.1×	112 1.7×	103 1.9×	22 0.5×	29	660
Jianxue Liu China	13	599 1.8×	472 1.4×	215 3.3×	49 0.9×	63 1.3×	32	867
Niall W.G. Young United Kingdom	11	106 0.3×	319 1.0×	68 1.0×	71 1.3×	24 0.5×	15	488
J.R. Mitchell Canada	5	156 0.5×	296 0.9×	55 0.8×	46 0.9×	23 0.5×	7	430
Catherine Loisel France	13	203 0.6×	430 1.3×	43 0.7×	76 1.4×	20 0.4×	25	537
Cristina Fernández Spain	18	303 0.9×	464 1.4×	185 2.8×	73 1.4×	37 0.8×	41	706

Countries citing papers authored by A. Jürgens

Since Specialization

Citations

This map shows the geographic impact of A. Jürgens'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 A. Jürgens with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites A. Jürgens more than expected).

Fields of papers citing papers by A. Jürgens

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by A. Jürgens. 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 A. Jürgens. The network helps show where A. Jürgens may publish in the future.

Co-authorship network of co-authors of A. Jürgens

This figure shows the co-authorship network connecting the top 25 collaborators of A. Jürgens. A scholar is included among the top collaborators of A. Jürgens based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with A. Jürgens. A. Jürgens is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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17 of 17 papers shown

Sman, R.G.M. van der, et al.. (2022). Universal strategy for sugar replacement in foods?. Food Hydrocolloids. 133. 107966–107966. 15 indexed citations

Renzetti, Stefano & A. Jürgens. (2016). Rheological and thermal behavior of food matrices during processing and storage: relevance for textural and nutritional quality of food. Current Opinion in Food Science. 9. 117–125. 13 indexed citations

Renzetti, Stefano, et al.. (2015). Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure. Journal of Food Engineering. 170. 24–32. 23 indexed citations

Renzetti, Stefano, et al.. (2014). Modulating state transition and mechanical properties of viscoelastic resins from maize zein through interactions with plasticizers and co-proteins. Journal of Cereal Science. 60(3). 576–583. 41 indexed citations

Laguna, Laura, Katleen J. R. Vallons, A. Jürgens, & T. Sanz. (2012). Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits. Food and Bioprocess Technology. 6(11). 3143–3154. 58 indexed citations

Jürgens, A., et al.. (2005). Physico-chemical characteristics of ground meat relevant for patty forming and end product quality.. 151–158. 2 indexed citations

Jürgens, A., et al.. (1999). Rheological Properties of Short Doughs at Large Deformation. Journal of Cereal Science. 29(1). 33–42. 23 indexed citations

Jürgens, A., et al.. (1999). Large Deformation Properties of Short Doughs: Effect of Sucrose in Relation to Mixing Time. Journal of Cereal Science. 29(1). 43–48. 6 indexed citations

Jürgens, A., et al.. (1999). Fracture Properties of Short-Dough Biscuits: Effect of Composition. Journal of Cereal Science. 29(3). 235–244. 60 indexed citations

10.

Jürgens, A., et al.. (1999). Properties of Short-Dough Biscuits in Relation to Structure. Journal of Cereal Science. 29(3). 245–255. 33 indexed citations

11.

Jürgens, A., et al.. (1997). FACTORS AFFECTING FRACTURE PROPERTIES OF SHORT‐DOUGH BISCUITS. Journal of Texture Studies. 28(2). 205–219. 28 indexed citations

12.

Jürgens, A., et al.. (1997). Rheological Properties of Short Doughs at Small Deformation. Journal of Cereal Science. 26(3). 289–300. 77 indexed citations

13.

Keetels, C.J.A.M., T. van Vliet, A. Jürgens, & P. Walstra. (1996). Effects of Lipid Surfactants on the Structure and Mechanics of Concentrated Starch Gels and Starch Bread. Journal of Cereal Science. 24(1). 33–45. 37 indexed citations

14.

Keetels, C.J.A.M., et al.. (1996). Structure and Mechanics of Starch Bread. Journal of Cereal Science. 24(1). 15–26. 49 indexed citations

15.

Leyendecker, T., et al.. (1991). Industrial application of crystalline diamond-coated tools. Surface and Coatings Technology. 48(3). 253–260. 34 indexed citations

16.

Craigie, J. S. & A. Jürgens. (1989). Structure of agars from Gracilaria tikvahiae rhodophyta: Location of 4-O-methyl-l-galactose and sulphate. Carbohydrate Polymers. 11(4). 265–278. 22 indexed citations

17.

Jürgens, A.. (1989). Mikrostruktur und Viskosität flüssiger Tenside / Microstructure and - Viscosity of Liquid Detergents. Tenside Surfactants Detergents. 26(3). 222–226. 10 indexed citations

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.

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