Alexander Sher

934 total citations
11 papers, 738 citations indexed

About

Alexander Sher is a scholar working on Food Science, Materials Chemistry and Organic Chemistry. According to data from OpenAlex, Alexander Sher has authored 11 papers receiving a total of 738 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 5 papers in Materials Chemistry and 2 papers in Organic Chemistry. Recurrent topics in Alexander Sher's work include Proteins in Food Systems (11 papers), Food Chemistry and Fat Analysis (6 papers) and Microencapsulation and Drying Processes (5 papers). Alexander Sher is often cited by papers focused on Proteins in Food Systems (11 papers), Food Chemistry and Fat Analysis (6 papers) and Microencapsulation and Drying Processes (5 papers). Alexander Sher collaborates with scholars based in United States, United Kingdom and Switzerland. Alexander Sher's co-authors include David Julian McClements, Ying Yang, Martin E. Leser, Philippe Rousset, Cheryl Chung, Eric A. Decker, Keshavan Niranjan and Jean-Claude Gumy and has published in prestigious journals such as Food Hydrocolloids, Food Research International and Journal of Food Engineering.

In The Last Decade

Alexander Sher

11 papers receiving 725 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Alexander Sher United States	11	600	189	116	75	64	11	738
Jennifer Komaiko United States	7	541 0.9×	140 0.7×	128 1.1×	56 0.7×	59 0.9×	8	750
Thepkunya Harnsilawat Thailand	11	750 1.3×	198 1.0×	94 0.8×	78 1.0×	127 2.0×	20	902
Andrea Araiza‐Calahorra United Kingdom	9	562 0.9×	264 1.4×	71 0.6×	59 0.8×	65 1.0×	12	724
Farah Zaaboul China	13	413 0.7×	167 0.9×	68 0.6×	39 0.5×	122 1.9×	17	565
Pairat Sophanodora Thailand	8	688 1.1×	107 0.6×	80 0.7×	149 2.0×	88 1.4×	9	846
Luis Alberto Panizzolo Uruguay	11	335 0.6×	112 0.6×	55 0.5×	77 1.0×	89 1.4×	33	532
Xiaoqian Du China	14	476 0.8×	203 1.1×	35 0.3×	73 1.0×	103 1.6×	22	669
Alison Matalanis United States	8	603 1.0×	113 0.6×	65 0.6×	63 0.8×	173 2.7×	9	757
Fabiana Perrechil Brazil	19	708 1.2×	174 0.9×	87 0.8×	70 0.9×	131 2.0×	46	967
Lijun Yin China	15	532 0.9×	175 0.9×	59 0.5×	110 1.5×	121 1.9×	24	739

Countries citing papers authored by Alexander Sher

Since Specialization

Citations

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

Fields of papers citing papers by Alexander Sher

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Alexander Sher

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

All Works

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11 of 11 papers shown

Chung, Cheryl, et al.. (2019). Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin. Food Research International. 122. 361–370. 19 indexed citations

Chung, Cheryl, et al.. (2019). Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions. Food Research International. 123. 779–789. 29 indexed citations

Chung, Cheryl, Alexander Sher, Philippe Rousset, & David Julian McClements. (2018). Impact of Electrostatic Interactions on Lecithin-Stabilized Model O/W Emulsions. Food Biophysics. 13(3). 292–303. 11 indexed citations

Chung, Cheryl, Alexander Sher, Philippe Rousset, & David Julian McClements. (2017). Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin. Food Research International. 99(Pt 1). 770–777. 23 indexed citations

Chung, Cheryl, Alexander Sher, Philippe Rousset, & David Julian McClements. (2017). Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers. Food Research International. 105. 913–919. 31 indexed citations

Chung, Cheryl, Alexander Sher, Philippe Rousset, Eric A. Decker, & David Julian McClements. (2017). Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners. Journal of Food Engineering. 209. 1–11. 97 indexed citations

Chung, Cheryl, Alexander Sher, Philippe Rousset, & David Julian McClements. (2017). Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions. Food Hydrocolloids. 67. 111–119. 37 indexed citations

Sher, Alexander, et al.. (2015). Production of milk foams by steam injection: The effects of steam pressure and nozzle design. Journal of Food Engineering. 166. 247–254. 18 indexed citations

Yang, Ying, Martin E. Leser, Alexander Sher, & David Julian McClements. (2012). Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®). Food Hydrocolloids. 30(2). 589–596. 323 indexed citations

10.

Yang, Ying, et al.. (2012). Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods. Food Hydrocolloids. 29(2). 398–406. 135 indexed citations

11.

Sher, Alexander, et al.. (2011). Rheology of Milk Foams Produced by Steam Injection. Journal of Food Science. 76(9). E569–75. 15 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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