Chris W. Pernell

568 total citations
8 papers, 451 citations indexed

About

Chris W. Pernell is a scholar working on Food Science, Animal Science and Zoology and Mechanics of Materials. According to data from OpenAlex, Chris W. Pernell has authored 8 papers receiving a total of 451 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Food Science, 3 papers in Animal Science and Zoology and 2 papers in Mechanics of Materials. Recurrent topics in Chris W. Pernell's work include Proteins in Food Systems (5 papers), Meat and Animal Product Quality (3 papers) and Polysaccharides Composition and Applications (2 papers). Chris W. Pernell is often cited by papers focused on Proteins in Food Systems (5 papers), Meat and Animal Product Quality (3 papers) and Polysaccharides Composition and Applications (2 papers). Chris W. Pernell collaborates with scholars based in United States. Chris W. Pernell's co-authors include Min Li, Mário G. Ferruzzi, Christopher R. Daubert, E. Allen Foegeding, Helen S. Joyner, P.J. Luck and Jack Davis and has published in prestigious journals such as Food Hydrocolloids, Journal of Food Engineering and Journal of Food Science.

In The Last Decade

Chris W. Pernell

8 papers receiving 432 citations

Peers

Chris W. Pernell

FS

ND

MC

PS

ASZ

Christian Gerhards Germany

Gabriel Lorenzo Argentina

Lucia Seta Italy

Valentyn Maidannyk Ireland

Baozhong Guo China

Xianling Wei China

Tiago Carregari Polachini Brazil

Véronique Bosc France

A. Jürgens Netherlands

Laura Patricia Martínez‐Padilla Mexico

Christian Gerhards Germany

Chris W. Pernell

295 ×0.9

FS

105 ×0.5

ND

78 ×1.0

MC

49 ×0.8

PS

19 ×0.4

ASZ

Citations per year, relative to Chris W. Pernell Chris W. Pernell (= 1×) peers Christian Gerhards

Countries citing papers authored by Chris W. Pernell

Since Specialization

Citations

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

Fields of papers citing papers by Chris W. Pernell

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Chris W. Pernell. 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 Chris W. Pernell. The network helps show where Chris W. Pernell may publish in the future.

Co-authorship network of co-authors of Chris W. Pernell

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

All Works

Sort: Min cites: Since: Top N: Style:

8 of 8 papers shown

1.

Li, Min, Chris W. Pernell, & Mário G. Ferruzzi. (2017). Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin. Food Hydrocolloids. 77. 843–852. 187 indexed citations

2.

Joyner, Helen S., Chris W. Pernell, & Christopher R. Daubert. (2014). Beyond surface selection: The impact of different methodologies on tribological measurements. Journal of Food Engineering. 134. 45–58. 23 indexed citations

3.

Joyner, Helen S., Chris W. Pernell, & Christopher R. Daubert. (2014). Impact of Oil-in-Water Emulsion Composition and Preparation Method on Emulsion Physical Properties and Friction Behaviors. Tribology Letters. 56(1). 143–160. 21 indexed citations

4.

Joyner, Helen S., Chris W. Pernell, & Christopher R. Daubert. (2014). Impact of parameter settings on normal force and gap height during tribological measurements. Journal of Food Engineering. 137. 51–63. 8 indexed citations

5.

Joyner, Helen S., Chris W. Pernell, & Christopher R. Daubert. (2014). Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior. Journal of Food Science. 79(5). E867–80. 40 indexed citations

6.

Pernell, Chris W., E. Allen Foegeding, P.J. Luck, & Jack Davis. (2002). Properties of whey and egg white protein foams. Colloids and Surfaces A Physicochemical and Engineering Aspects. 204(1-3). 9–21. 68 indexed citations

7.

Pernell, Chris W., et al.. (2002). Heat‐induced Changes in Angel Food Cakes Containing Egg‐white Protein or Whey Protein Isolate. Journal of Food Science. 67(8). 2945–2951. 50 indexed citations

8.

Pernell, Chris W., E. Allen Foegeding, & Christopher R. Daubert. (2000). Measurement of the Yield Stress of Protein Foams by Vane Rheometry. Journal of Food Science. 65(1). 110–114. 54 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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