Eric Dickinson
About
In The Last Decade
Eric Dickinson
414 papers receiving 29.2k citations
Hit Papers
Peers
Comparison fields: 5 of 175
- Food Science 23.2k
- Materials Chemistry 12.1k
- Organic Chemistry 6.4k
- Nutrition and Dietetics 2.8k
- Molecular Biology 2.3k
Countries citing papers authored by Eric Dickinson
This map shows the geographic impact of Eric Dickinson'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 Eric Dickinson with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Eric Dickinson more than expected).
Fields of papers citing papers by Eric Dickinson
This network shows the impact of papers produced by Eric Dickinson. 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 Eric Dickinson. The network helps show where Eric Dickinson may publish in the future.
Co-authorship network of co-authors of Eric Dickinson
This figure shows the co-authorship network connecting the top 25 collaborators of Eric Dickinson. A scholar is included among the top collaborators of Eric Dickinson 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 Eric Dickinson. Eric Dickinson is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 8 | |
| 2 | 330 | |
| 3 | Hydrocolloids as emulsifiers and emulsion stabilizers breakdown → | 1024 |
| 4 | Food colloids: self assembly and material science | 131 |
| 5 | Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream | 1 |
| 6 | 141 | |
| 7 | 2 | |
| 8 | Food colloids : interactions, microstructure and processing | 176 |
| 9 | 65 | |
| 10 | 179 | |
| 11 | Food colloids: fundamentals of formulation. | 83 |
| 12 | 34 | |
| 13 | Food Colloids, Proteins, Lipids and Polysaccharides | 119 |
| 14 | Interfacial Interactions, Competitive Adsorption and Emulsion Stability | 35 |
| 15 | Food polymers, gels and colloids : based on the proceedings of an international symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990 | 1 |
| 16 | 222 | |
| 17 | Progress in the formulation of food emulsions and foams | 24 |
| 18 | Food emulsions and foams : based on the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry at Leeds from 24th-26th March 1986 | 2 |
| 19 | 20 | |
| 20 | 26 |
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.