I. Heertje
About
In The Last Decade
I. Heertje
25 papers receiving 708 citations
Peers
Comparison fields: 5 of 84
- Food Science 624
- Nutrition and Dietetics 126
- Animal Science and Zoology 109
- Materials Chemistry 87
- Organic Chemistry 72
Countries citing papers authored by I. Heertje
This map shows the geographic impact of I. Heertje'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 I. Heertje with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites I. Heertje more than expected).
Fields of papers citing papers by I. Heertje
This network shows the impact of papers produced by I. Heertje. 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 I. Heertje. The network helps show where I. Heertje may publish in the future.
Co-authorship network of co-authors of I. Heertje
This figure shows the co-authorship network connecting the top 25 collaborators of I. Heertje. A scholar is included among the top collaborators of I. Heertje 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 I. Heertje. I. Heertje is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 84 | |
| 2 | 17 | |
| 3 | Microstructural studies in fat research | 76 |
| 4 | The Observation of the Displacement of Emulsifiers by Confocal Scanning Laser Microscopy | 25 |
| 5 | The Effect of Processing on Some Microstructural Characteristics of Fat Spreads | 30 |
| 6 | Microstructure of shortenings, margarine and butter--a review | 61 |
| 7 | Confocal scanning laser microscopy in food research: some observations. | 48 |
| 8 | Product Morphology of Fatty Products | 26 |
| 9 | Observations on the Microstructure and Rheology of Ovalbumin Gels | 7 |
| 10 | Effects of pH and temperature on the milk salt system | 80 |
| 11 | Structure formation in acid milk gels | 120 |
| 12 | 7 | |
| 13 | 13 | |
| 14 | 3 | |
| 15 | 1 | |
| 16 | 13 | |
| 17 | 1 | |
| 18 | 3 | |
| 19 | 2 | |
| 20 | 1 |
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.