César Vega

466 total citations
16 papers, 323 citations indexed

About

César Vega is a scholar working on Food Science, Mechanics of Materials and Animal Science and Zoology. According to data from OpenAlex, César Vega has authored 16 papers receiving a total of 323 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 4 papers in Mechanics of Materials and 3 papers in Animal Science and Zoology. Recurrent topics in César Vega's work include Proteins in Food Systems (8 papers), Microencapsulation and Drying Processes (6 papers) and Freezing and Crystallization Processes (4 papers). César Vega is often cited by papers focused on Proteins in Food Systems (8 papers), Microencapsulation and Drying Processes (6 papers) and Freezing and Crystallization Processes (4 papers). César Vega collaborates with scholars based in Ireland, Canada and United States. César Vega's co-authors include Job Ubbink, H. Douglas Goff, Yrjö H. Roos, Joseph P. Kerry, Ruben Mercadé‐Prieto, Xiao Dong Chen, Esther H.‐J. Kim, Alejandra Regand, Janelle N. Beadle and Eric A. Decker and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

César Vega

15 papers receiving 301 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
César Vega Ireland 9 254 78 44 38 23 16 323
A.K.M. Masum Bangladesh 8 250 1.0× 94 1.2× 20 0.5× 20 0.5× 33 1.4× 16 311
Mehdi Akbari Iran 8 277 1.1× 145 1.9× 74 1.7× 37 1.0× 58 2.5× 12 422
Navneet Singh Deora India 6 184 0.7× 150 1.9× 34 0.8× 17 0.4× 16 0.7× 14 303
Aastha Deswal India 7 191 0.8× 153 2.0× 34 0.8× 17 0.4× 17 0.7× 12 307
Prafulla Salunke United States 11 268 1.1× 57 0.7× 47 1.1× 11 0.3× 76 3.3× 37 322
B. Tharp United States 8 300 1.2× 92 1.2× 96 2.2× 112 2.9× 31 1.3× 16 380
Karolina Szulc Poland 12 265 1.0× 46 0.6× 30 0.7× 10 0.3× 15 0.7× 33 347
L. Gonzalez-Tomás Spain 11 332 1.3× 275 3.5× 53 1.2× 12 0.3× 12 0.5× 11 428
Ty B. Wagoner United States 9 344 1.4× 127 1.6× 47 1.1× 9 0.2× 39 1.7× 9 422
M. Amdadul Haque Australia 9 234 0.9× 38 0.5× 23 0.5× 15 0.4× 44 1.9× 10 306

Countries citing papers authored by César Vega

Since Specialization
Citations

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

Fields of papers citing papers by César Vega

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of César Vega

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

All Works

16 of 16 papers shown
1.
2.
Vega, César, et al.. (2022). The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams. Food Biophysics. 17(3). 397–408.
3.
Beadle, Janelle N., et al.. (2018). CAREGIVING, EMPATHY, AND PROSOCIAL BEHAVIOR. Innovation in Aging. 2(suppl_1). 480–480. 3 indexed citations
4.
Vega, César, et al.. (2012). Cooking Literacy: Meringues as Culinary Scaffoldings. Food Biophysics. 7(2). 103–113. 24 indexed citations
5.
Vega, César. (2012). Healthier Ice Cream?. Scientific American. 308(1). 21–21. 1 indexed citations
6.
McClements, David Julian, César Vega, Anne McBride, & Eric A. Decker. (2011). In Defense of Food Science. Gastronomica The Journal of Food and Culture. 11(2). 76–84. 5 indexed citations
7.
Vega, César, et al.. (2011). Physicochemical Properties of Acidified Skim Milk Gels Containing Cocoa Flavanols. Journal of Agricultural and Food Chemistry. 59(12). 6740–6747. 16 indexed citations
8.
Vega, César & Ruben Mercadé‐Prieto. (2011). Culinary Biophysics: on the Nature of the 6X°C Egg. Food Biophysics. 6(1). 152–159. 22 indexed citations
9.
Vega, César, et al.. (2011). Agregometría plaquetaria: el estudio de la agregación de las plaquetas y la disfunción plaquetaria. 27(1). 58–74. 2 indexed citations
10.
Vega, César & Job Ubbink. (2008). Molecular gastronomy: a food fad or science supporting innovative cuisine?. Trends in Food Science & Technology. 19(7). 372–382. 76 indexed citations
11.
Regand, Alejandra, et al.. (2008). Effect of trehalose on the glass transition and ice crystal growth in ice cream. International Journal of Food Science & Technology. 43(3). 510–516. 32 indexed citations
12.
Vega, César, et al.. (2008). Physicochemical and sensory optimisation of a low glycemic index ice cream formulation. International Journal of Food Science & Technology. 43(9). 1520–1527. 36 indexed citations
13.
Vega, César & Yrjö H. Roos. (2007). The State of Aggregation of Casein Affects the Storage Stability of Amorphous Sucrose, Lactose, and Their Mixtures. Food Biophysics. 2(1). 10–19. 8 indexed citations
14.
Vega, César, H. Douglas Goff, & Yrjö H. Roos. (2006). Casein molecular assembly affects the properties of milk fat emulsions encapsulated in lactose or trehalose matrices. International Dairy Journal. 17(6). 683–695. 23 indexed citations
15.
Vega, César, Esther H.‐J. Kim, Xiao Dong Chen, & Yrjö H. Roos. (2005). Solid-state characterization of spray-dried ice cream mixes. Colloids and Surfaces B Biointerfaces. 45(2). 66–75. 35 indexed citations
16.
Vega, César, H. Douglas Goff, & Yrjö H. Roos. (2005). Spray Drying of High‐sucrose Dairy Emulsions: Feasibility and Physicochemical Properties. Journal of Food Science. 70(3). 38 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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