Filip Oosterlinck

603 total citations
23 papers, 492 citations indexed

About

Filip Oosterlinck is a scholar working on Food Science, Animal Science and Zoology and Fluid Flow and Transfer Processes. According to data from OpenAlex, Filip Oosterlinck has authored 23 papers receiving a total of 492 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 8 papers in Animal Science and Zoology and 8 papers in Fluid Flow and Transfer Processes. Recurrent topics in Filip Oosterlinck's work include Rheology and Fluid Dynamics Studies (8 papers), Meat and Animal Product Quality (8 papers) and Polymer crystallization and properties (7 papers). Filip Oosterlinck is often cited by papers focused on Rheology and Fluid Dynamics Studies (8 papers), Meat and Animal Product Quality (8 papers) and Polymer crystallization and properties (7 papers). Filip Oosterlinck collaborates with scholars based in Netherlands, Belgium and Germany. Filip Oosterlinck's co-authors include Paula Moldenaers, Christophe M. Courtin, Mathieu Meerts, Ruth Cardinaels, Christian Clasen, Evelyne van Ruymbeke, Markus Bulters, R. Stepanyan, A. V. Subbotin and Qian Huang and has published in prestigious journals such as Applied Physics Letters, Macromolecules and Polymer.

In The Last Decade

Filip Oosterlinck

22 papers receiving 482 citations

Peers

Filip Oosterlinck

BIOMA

FFTP

Akihiro Nishioka Japan

Shaomin Sun China

Marco Berta Sweden

Pengguang Wang China

Anne-Laure Réguerre France

R. Sánchez Spain

Vincenzo Calabrese United Kingdom

R. Brummer Germany

A. Mattozzi Sweden

Akihiro Nishioka Japan

Filip Oosterlinck

429 ×2.4

94 ×0.6

132 ×1.0

BIOMA

108 ×0.9

241 ×2.2

FFTP

Citations per year, relative to Filip Oosterlinck Filip Oosterlinck (= 1×) peers Akihiro Nishioka

Countries citing papers authored by Filip Oosterlinck

Since Specialization

Citations

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

Fields of papers citing papers by Filip Oosterlinck

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Filip Oosterlinck

This figure shows the co-authorship network connecting the top 25 collaborators of Filip Oosterlinck. A scholar is included among the top collaborators of Filip Oosterlinck 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 Filip Oosterlinck. Filip Oosterlinck 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:

20 of 20 papers shown

Giron, Maria Cecilia, et al.. (2025). Comparison of granulometric and textural characteristics of in vitro food bolus of beef- and plant-based patties. Food Hydrocolloids. 163. 111071–111071. 1 indexed citations

Oosterlinck, Filip, et al.. (2025). Mechanical properties, oral processing, and dynamic sensory perception of commercial plant-based burgers. Journal of Food Measurement & Characterization. 19(3). 2115–2125.

Đjekić, Ilija, et al.. (2023). The origins of chewiness in plant-based burgers. Science Talks. 6. 100189–100189. 3 indexed citations

Đjekić, Ilija, et al.. (2023). Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions. Journal of Texture Studies. 54(3). 440–445. 3 indexed citations

Berg, Marco van den, et al.. (2022). High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules. 27(18). 5855–5855. 21 indexed citations

Oosterlinck, Filip, et al.. (2021). Investigating the Transition between Polymer Melts and Solutions in Nonlinear Elongational Flow. Macromolecules. 54(6). 2797–2810. 18 indexed citations

Vlassopoulos, Dimitris, et al.. (2021). Decoding the steady elongational viscosity of monodisperse linear polymers using tube-based modeling. Journal of Rheology. 66(1). 197–218. 3 indexed citations

Berg, Marco van den, et al.. (2021). How do we eat meat–the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs. IOP Conference Series Earth and Environmental Science. 854(1). 12036–12036. 3 indexed citations

Clasen, Christian, et al.. (2019). Diluting Entangled Polymers Affects Transient Hardening but Not Their Steady Elongational Viscosity. Macromolecules. 52(6). 2521–2530. 28 indexed citations

10.

Balzano, Luigi, Betty Coussens, Tom A. P. Engels, et al.. (2019). Multiscale Structure and Microscopic Deformation Mechanisms of Gel-Spun Ultrahigh-Molecular-Weight Polyethylene Fibers. Macromolecules. 52(14). 5207–5216. 34 indexed citations

11.

Meerts, Mathieu, Ruth Cardinaels, Filip Oosterlinck, Christophe M. Courtin, & Paula Moldenaers. (2017). The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough. Food Biophysics. 12(2). 151–163. 58 indexed citations

12.

Meerts, Mathieu, et al.. (2017). Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten. Food and Bioprocess Technology. 10(12). 2188–2198. 13 indexed citations

13.

Meerts, Mathieu, Ruth Cardinaels, Filip Oosterlinck, Christophe M. Courtin, & Paula Moldenaers. (2016). Contributions of the main flour constituents to dough rheology, and implications for dough quality and its assessment. TU/e Research Portal (Eindhoven University of Technology). 3(2016). 23–26. 3 indexed citations

14.

Huang, Qian, et al.. (2016). Dynamic dilution exponent in monodisperse entangled polymer solutions. Soft Matter. 13(1). 269–282. 48 indexed citations

15.

Meerts, Mathieu, Ruth Cardinaels, Filip Oosterlinck, Christophe M. Courtin, & Paula Moldenaers. (2016). The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough. Food and Bioprocess Technology. 10(2). 249–265. 44 indexed citations

16.

Stepanyan, R., et al.. (2016). Nanofiber diameter in electrospinning of polymer solutions: Model and experiment. Polymer. 97. 428–439. 75 indexed citations

17.

Stepanyan, R., et al.. (2014). Fiber diameter control in electrospinning. Applied Physics Letters. 105(17). 45 indexed citations

18.

Oosterlinck, Filip, et al.. (2013). Ropiness of yoghurts – a mechanistic study. 1 indexed citations

19.

Oosterlinck, Filip, Marian Mours, H. M. Laun, & Paula Moldenaers. (2005). Morphology development of a polystyrene/polymethylmethacrylate blend during start-up of uniaxial elongational flow. Journal of Rheology. 49(4). 897–918. 21 indexed citations

20.

Mours, Marian, et al.. (2003). Morphology Development of Polymer Blends in Complex Flow Fields. Chemical Engineering & Technology. 26(7). 740–744. 3 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