G. Muschiolik

2.0k total citations
71 papers, 1.6k citations indexed

About

G. Muschiolik is a scholar working on Food Science, Molecular Biology and Materials Chemistry. According to data from OpenAlex, G. Muschiolik has authored 71 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 38 papers in Food Science, 16 papers in Molecular Biology and 12 papers in Materials Chemistry. Recurrent topics in G. Muschiolik's work include Proteins in Food Systems (33 papers), Pickering emulsions and particle stabilization (11 papers) and Meat and Animal Product Quality (8 papers). G. Muschiolik is often cited by papers focused on Proteins in Food Systems (33 papers), Pickering emulsions and particle stabilization (11 papers) and Meat and Animal Product Quality (8 papers). G. Muschiolik collaborates with scholars based in Germany, United Kingdom and Russia. G. Muschiolik's co-authors include Inta Scherze, Eric Dickinson, Anita Fechner, Julia Weiß, H. Schmandke, R. Wüstneck, Angela Sünder, Harshadrai M. Rawel, M. Schultz and Jürgen Popp and has published in prestigious journals such as The Journal of Physical Chemistry B, Food Hydrocolloids and Comprehensive Reviews in Food Science and Food Safety.

In The Last Decade

G. Muschiolik

67 papers receiving 1.6k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
G. Muschiolik Germany 17 1.1k 548 258 229 179 71 1.6k
Ratjika Chanamai United States 16 852 0.7× 366 0.7× 136 0.5× 192 0.8× 116 0.6× 21 1.3k
Demet Güzey United States 9 1.7k 1.5× 602 1.1× 88 0.3× 285 1.2× 197 1.1× 10 2.2k
Thomas Leong Australia 24 865 0.8× 619 1.1× 491 1.9× 135 0.6× 88 0.5× 35 1.9k
Axel Benichou Israel 13 721 0.6× 304 0.6× 127 0.5× 124 0.5× 85 0.5× 15 1.0k
G. Stainsby United Kingdom 17 918 0.8× 318 0.6× 85 0.3× 221 1.0× 146 0.8× 44 1.3k
Fiona A. Husband United Kingdom 24 1.2k 1.0× 471 0.9× 123 0.5× 396 1.7× 155 0.9× 28 1.7k
Alicia Maestro Spain 21 894 0.8× 448 0.8× 177 0.7× 583 2.5× 63 0.4× 35 1.8k
Saehun Mun South Korea 23 1.7k 1.5× 425 0.8× 162 0.6× 232 1.0× 667 3.7× 63 2.3k
J. Nolla Spain 5 835 0.7× 413 0.8× 157 0.6× 422 1.8× 50 0.3× 7 1.6k
Fanny Weinbreck Netherlands 13 2.1k 1.9× 440 0.8× 101 0.4× 356 1.6× 377 2.1× 15 2.8k

Countries citing papers authored by G. Muschiolik

Since Specialization
Citations

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

Fields of papers citing papers by G. Muschiolik

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of G. Muschiolik

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

All Works

20 of 20 papers shown
1.
Muschiolik, G., et al.. (2006). Multiple Emulsions - Preparation and Stability. Springer Link (Chiba Institute of Technology). 32 indexed citations
2.
Scherze, Inta & G. Muschiolik. (2001). Effects of various whey protein hydrolysates on the emulsifying and surface properties of hydrolysed lecithin. Colloids and Surfaces B Biointerfaces. 21(1-3). 107–117. 19 indexed citations
3.
Scherze, Inta, et al.. (2001). Behaviour of formula emulsions containing hydrolysed whey protein and various lecithins. Colloids and Surfaces B Biointerfaces. 21(1-3). 149–162. 30 indexed citations
4.
Sünder, Angela, Inta Scherze, & G. Muschiolik. (2001). Physico-chemical characteristics of oil-in-water emulsions based on whey protein–phospholipid mixtures. Colloids and Surfaces B Biointerfaces. 21(1-3). 75–85. 39 indexed citations
5.
Wüstneck, R., et al.. (1999). Interfacial dilational behaviour of adsorbed β-lactoglobulin layers at the different fluid interfaces. Colloids and Surfaces B Biointerfaces. 15(3-4). 263–273. 66 indexed citations
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Braudo, E. E., et al.. (1989). Herstellung von Teigwaren aus Backmehl unter Anwendung von Polysaccharid‐Zusätzen. Food / Nahrung. 33(2). 191–201. 1 indexed citations
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12.
Muschiolik, G., et al.. (1986). The influence of process conditions and acetylation on functional properties of protein isolates from broad beans (Vicia faba L. minor). Food / Nahrung. 30(3-4). 429–431. 4 indexed citations
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Muschiolik, G. & H. Schmandke. (1982). Einfluß von Fremdproteinen auf die Eigenschaften von erhitztem Fleischbrät. Food / Nahrung. 26(1). 65–76. 11 indexed citations
15.
Muschiolik, G., et al.. (1982). Einfluß von Extrusionsprodukten auf der Basis von Ackerbohnenproteinrohstoffen auf die Eigenschaften von gebratenem Hackfleisch. Food / Nahrung. 26(2). 177–184. 1 indexed citations
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Muschiolik, G., et al.. (1981). Vergleich von Laborzerkleinerungsgeräten zur herstellung hochviskoser Fleischhomogenate. Food / Nahrung. 25(6). 1 indexed citations
18.
Schmandke, H., et al.. (1979). The effect of aluminium ions on chemical and functional properties of spun protein fibers. Food / Nahrung. 23(3). 229–235. 7 indexed citations
19.
Schmandke, H., et al.. (1978). Der Einfluß von Ackerbohnenproteinisolat auf die funktionellen Eigenschaften von Nudeln. Food / Nahrung. 22(10). 907–913. 1 indexed citations
20.

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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