H.E. Oh

557 total citations
19 papers, 457 citations indexed

About

H.E. Oh is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, H.E. Oh has authored 19 papers receiving a total of 457 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 9 papers in Nutrition and Dietetics and 5 papers in Plant Science. Recurrent topics in H.E. Oh's work include Proteins in Food Systems (13 papers), Microencapsulation and Drying Processes (8 papers) and Food composition and properties (6 papers). H.E. Oh is often cited by papers focused on Proteins in Food Systems (13 papers), Microencapsulation and Drying Processes (8 papers) and Food composition and properties (6 papers). H.E. Oh collaborates with scholars based in New Zealand and Australia. H.E. Oh's co-authors include Marie Wong, D.N. Pinder, Skelte G. Anema, Yacine Hémar, Hilton C. Deeth, Bruce D’Arcy, Allan B. Woolf, Ian C. Hallett, Nidhi Bansal and Ria Rebstock and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Food Hydrocolloids.

In The Last Decade

H.E. Oh

19 papers receiving 444 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
H.E. Oh New Zealand 10 361 251 72 47 40 19 457
Thu H. McCann Australia 9 372 1.0× 353 1.4× 101 1.4× 56 1.2× 36 0.9× 10 525
Catherine Loisel France 13 430 1.2× 203 0.8× 43 0.6× 76 1.6× 41 1.0× 25 537
Domagoj Čvek Croatia 8 301 0.8× 232 0.9× 84 1.2× 71 1.5× 59 1.5× 16 460
Rossana Altamirano‐Fortoul Spain 9 233 0.6× 254 1.0× 89 1.2× 36 0.8× 38 0.9× 12 422
Linu Thomas Kuwait 13 440 1.2× 439 1.7× 148 2.1× 28 0.6× 27 0.7× 34 627
Ajaypal Singh Canada 10 275 0.8× 144 0.6× 77 1.1× 87 1.9× 34 0.8× 14 355
Abolfazl Golshan Tafti Iran 7 412 1.1× 123 0.5× 108 1.5× 30 0.6× 84 2.1× 10 533
Maike Föste Germany 13 380 1.1× 341 1.4× 52 0.7× 60 1.3× 76 1.9× 16 532
Yongshuai Ma China 12 415 1.1× 504 2.0× 160 2.2× 25 0.5× 32 0.8× 21 627
J. Rouillé France 8 315 0.9× 334 1.3× 66 0.9× 67 1.4× 14 0.3× 11 462

Countries citing papers authored by H.E. Oh

Since Specialization
Citations

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

Fields of papers citing papers by H.E. Oh

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by H.E. Oh. 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 H.E. Oh. The network helps show where H.E. Oh may publish in the future.

Co-authorship network of co-authors of H.E. Oh

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

All Works

19 of 19 papers shown
1.
Zhao, Shuang, H.E. Oh, & Marie Wong. (2023). Physicochemical and rheological properties of skim milk with different added zinc salts. International Dairy Journal. 140. 105584–105584. 1 indexed citations
2.
Zhou, Yanfei, et al.. (2023). Determination of native lactoferrin and other whey proteins at different pH conditions after UHT using reverse phase HPLC. International Dairy Journal. 141. 105621–105621. 3 indexed citations
3.
Hallett, Ian C., et al.. (2021). Effect of malaxing time and temperature on rheological properties of 'Hass' avocado pulp and oil yield during oil extraction. Journal of the American Oil Chemists Society. 98(12). 1205–1214. 1 indexed citations
4.
Hallett, Ian C., et al.. (2020). Effect of Fruit Maturity on Microstructural Changes and Oil Yield during Cold‐Pressed Oil Extraction of ‘Hass’ Avocado. Journal of the American Oil Chemists Society. 97(7). 779–788. 9 indexed citations
5.
Oh, H.E., et al.. (2020). The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels. International Dairy Journal. 113. 104893–104893. 17 indexed citations
6.
Wong, Marie, et al.. (2020). Calcium-induced skim milk gels: Impact of holding temperature and ionic strength. International Dairy Journal. 104. 104657–104657. 9 indexed citations
7.
8.
Hallett, Ian C., et al.. (2018). Application of electrical impedance spectroscopy and rheology to monitor changes in olive (Olea europaea L.) pulp during cold-pressed oil extraction. Journal of Food Engineering. 245. 96–103. 9 indexed citations
9.
Hallett, Ian C., Ria Rebstock, H.E. Oh, et al.. (2018). Cellular Changes in “Hass” Avocado Mesocarp During Cold‐Pressed Oil Extraction. Journal of the American Oil Chemists Society. 95(2). 229–238. 18 indexed citations
10.
11.
Wong, Marie, et al.. (2017). Calcium-induced skim milk gels using different calcium salts. Food Chemistry. 245. 97–103. 33 indexed citations
12.
Oh, H.E. & Hilton C. Deeth. (2017). Magnesium in milk. International Dairy Journal. 71. 89–97. 38 indexed citations
13.
D’Arcy, Bruce, et al.. (2014). The rheological properties of calcium-induced milk gels. Journal of Food Engineering. 130. 45–51. 34 indexed citations
14.
Oh, H.E., Marie Wong, D.N. Pinder, & Skelte G. Anema. (2010). Comparison of pressure treatment and heat treatment of skim milk with added starch on subsequent acid gelation of milk. LWT. 44(4). 1189–1198. 3 indexed citations
15.
Oh, H.E., Yacine Hémar, Skelte G. Anema, Marie Wong, & D.N. Pinder. (2008). Effect of high-pressure treatment on normal rice and waxy rice starch-in-water suspensions. Carbohydrate Polymers. 73(2). 332–343. 77 indexed citations
16.
Oh, H.E., Skelte G. Anema, D.N. Pinder, & Marie Wong. (2008). Effects of different components in skim milk on high-pressure-induced gelatinisation of waxy rice starch and normal rice starch. Food Chemistry. 113(1). 1–8. 12 indexed citations
17.
Oh, H.E., D.N. Pinder, Yacine Hémar, Skelte G. Anema, & Marie Wong. (2007). Effect of high-pressure treatment on various starch-in-water suspensions. Food Hydrocolloids. 22(1). 150–155. 100 indexed citations
18.
Oh, H.E., Marie Wong, D.N. Pinder, Yacine Hémar, & Skelte G. Anema. (2007). Effect of pH adjustment at heating on the rheological properties of acid skim milk gels with added potato starch. International Dairy Journal. 17(12). 1384–1392. 9 indexed citations
19.
Oh, H.E., Skelte G. Anema, Marie Wong, D.N. Pinder, & Yacine Hémar. (2006). Effect of potato starch addition on the acid gelation of milk. International Dairy Journal. 17(7). 808–815. 56 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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