A.H. Bloksma

1.5k total citations
24 papers, 930 citations indexed

About

A.H. Bloksma is a scholar working on Nutrition and Dietetics, Food Science and General Health Professions. According to data from OpenAlex, A.H. Bloksma has authored 24 papers receiving a total of 930 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Nutrition and Dietetics, 9 papers in Food Science and 2 papers in General Health Professions. Recurrent topics in A.H. Bloksma's work include Food composition and properties (12 papers), Polysaccharides Composition and Applications (6 papers) and Aging, Elder Care, and Social Issues (2 papers). A.H. Bloksma is often cited by papers focused on Food composition and properties (12 papers), Polysaccharides Composition and Applications (6 papers) and Aging, Elder Care, and Social Issues (2 papers). A.H. Bloksma collaborates with scholars based in Netherlands and United States. A.H. Bloksma's co-authors include A.M. Janssen, P. Walstra, T. van Vliet and A. Prins and has published in prestigious journals such as Journal of Food Engineering, Journal of the Science of Food and Agriculture and Rheologica Acta.

In The Last Decade

A.H. Bloksma

20 papers receiving 843 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
A.H. Bloksma Netherlands 13 713 621 154 109 74 24 930
A.M. Janssen Netherlands 6 489 0.7× 391 0.6× 140 0.9× 66 0.6× 59 0.8× 7 578
I. D. Evans United Kingdom 8 645 0.9× 643 1.0× 117 0.8× 51 0.5× 19 0.3× 8 839
Hoseney Rc 23 1.4k 1.9× 1.0k 1.7× 449 2.9× 26 0.2× 55 0.7× 45 1.7k
D. Paton Canada 10 490 0.7× 360 0.6× 116 0.8× 44 0.4× 37 0.5× 15 617
Hamed Faridi United States 7 382 0.5× 337 0.5× 112 0.7× 52 0.5× 28 0.4× 8 522
V. E. Sweat United States 16 157 0.2× 528 0.9× 128 0.8× 21 0.2× 87 1.2× 27 831
Robert K. Richardson United Kingdom 17 324 0.5× 845 1.4× 347 2.3× 87 0.8× 13 0.2× 20 1.0k
Constantino Suárez Argentina 19 423 0.6× 771 1.2× 267 1.7× 17 0.2× 154 2.1× 45 1.0k
J. Fan United States 10 412 0.6× 345 0.6× 146 0.9× 14 0.1× 39 0.5× 12 558
E.L. Sliwinski Netherlands 13 387 0.5× 497 0.8× 115 0.7× 32 0.3× 35 0.5× 17 706

Countries citing papers authored by A.H. Bloksma

Since Specialization
Citations

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

Fields of papers citing papers by A.H. Bloksma

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of A.H. Bloksma

This figure shows the co-authorship network connecting the top 25 collaborators of A.H. Bloksma. A scholar is included among the top collaborators of A.H. Bloksma 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.H. Bloksma. A.H. Bloksma is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Janssen, A.M., et al.. (1992). STRAIN HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTION. Journal of Texture Studies. 23(4). 439–460. 172 indexed citations
2.
Vliet, T. van, A.M. Janssen, A.H. Bloksma, & P. Walstra. (1992). Strain hardening of dough as a requirement for gas retention. University of Groningen research database (University of Groningen / Centre for Information Technology). 120 indexed citations
3.
Bloksma, A.H.. (1990). Dough structure, dough rheology, and baking quality. Cereal Foods World. 35(2). 237–244. 217 indexed citations
4.
Bloksma, A.H.. (1990). Rheology of the breadmaking process. Cereal Foods World. 35(2). 228–236. 182 indexed citations
5.
Bloksma, A.H., et al.. (1988). A quantitative model for heat transport in dough and crumb during baking. 36 indexed citations
6.
Bloksma, A.H.. (1985). Rheological aspects of structural changes during baking. TNO Repository. 14 indexed citations
7.
Prins, A. & A.H. Bloksma. (1983). Guidelines for the measurement of rheological properties and the use of existing data. TNO Repository. 185. 1 indexed citations
8.
Bloksma, A.H.. (1981). Effect of surface tension in the gas-dough interface on rheological behavior of dough. TNO Repository. 58(6). 481–486. 21 indexed citations
9.
Bloksma, A.H.. (1980). EFFECT OF HEATING RATE ON VISCOSITY OF WHEAT FLOUR DOUGHS1. Journal of Texture Studies. 10(3). 261–269. 21 indexed citations
10.
Bloksma, A.H.. (1975). Thiol and disulfide groups in dough rheology:. TNO Repository. 19 indexed citations
11.
Bloksma, A.H., et al.. (1975). THE EFFECT OF TEMPERATURE ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGHS. Journal of Texture Studies. 6(3). 343–361. 29 indexed citations
12.
Bloksma, A.H.. (1972). RHEOLOGY OF WHEAT FLOUR DOUGHS. Journal of Texture Studies. 3(1). 3–17. 26 indexed citations
13.
Bloksma, A.H.. (1966). Extraction of Flour by Mixtures of Butanol-1 and Water:. TNO Repository. 3 indexed citations
14.
Bloksma, A.H.. (1964). Oxidation by potassium iodate of thiol groups in unleavened wheat flour doughs. Journal of the Science of Food and Agriculture. 15(2). 83–94. 6 indexed citations
15.
Bloksma, A.H.. (1963). Oxidation by molecular oxygen of thiol groups in unleavened doughs from normal and defatted wheat flours. Journal of the Science of Food and Agriculture. 14(8). 529–535. 15 indexed citations
16.
Bloksma, A.H.. (1959). Influence of the extraction of lipids from flour on gluten development and breakdown. Chemistry & Industry.
17.
Bloksma, A.H.. (1957). An experimental test of overbeek's treatment of the suspension effect. Journal of Colloid Science. 12(2). 135–143. 1 indexed citations
18.
Bloksma, A.H.. (1957). The diffusion of sodium and iodide ions and of urea in clay pastes. Journal of Colloid Science. 12(1). 40–52. 10 indexed citations
19.
Bloksma, A.H.. (1956). On a hidden assumption in the statistical theory of ion exchange of Davis and Rible. Journal of Colloid Science. 11(3). 286–287. 1 indexed citations
20.
Bloksma, A.H.. (1956). On a hidden assumption in the statistical theory of ion exchange of Davis and Rible. Journal of Colloid Science. 11(3). 286–287. 1 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by A.M. Janssen Breakdown of academic impact, for papers by I. D. Evans Breakdown of academic impact, for papers by Hoseney Rc Breakdown of academic impact, for papers by D. Paton Breakdown of academic impact, for papers by Hamed Faridi Breakdown of academic impact, for papers by V. E. Sweat Breakdown of academic impact, for papers by Robert K. Richardson Breakdown of academic impact, for papers by Constantino Suárez Breakdown of academic impact, for papers by J. Fan Breakdown of academic impact, for papers by E.L. Sliwinski
Rankless by CCL
2026