J.N. de Wit

1.7k total citations
19 papers, 1.3k citations indexed

About

J.N. de Wit is a scholar working on Food Science, Molecular Biology and Cell Biology. According to data from OpenAlex, J.N. de Wit has authored 19 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 5 papers in Molecular Biology and 5 papers in Cell Biology. Recurrent topics in J.N. de Wit's work include Proteins in Food Systems (13 papers), Microencapsulation and Drying Processes (6 papers) and Muscle metabolism and nutrition (5 papers). J.N. de Wit is often cited by papers focused on Proteins in Food Systems (13 papers), Microencapsulation and Drying Processes (6 papers) and Muscle metabolism and nutrition (5 papers). J.N. de Wit collaborates with scholars based in Netherlands. J.N. de Wit's co-authors include A.C.M. van Hooydonk, P. F. Fox, J. Lyklema, Jan Geert Hiddink, R. de Boer and Cees de Graaf and has published in prestigious journals such as Trends in Food Science & Technology, Journal of Dairy Science and Food Hydrocolloids.

In The Last Decade

J.N. de Wit

19 papers receiving 1.2k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
J.N. de Wit Netherlands	14	965	402	250	183	93	19	1.3k
Daniel M. Mulvihill Ireland	19	1.1k 1.1×	458 1.1×	243 1.0×	179 1.0×	101 1.1×	36	1.4k
Jeffrey Leaver United Kingdom	19	850 0.9×	428 1.1×	144 0.6×	165 0.9×	110 1.2×	31	1.1k
S.P.F.M. Roefs Netherlands	18	1.4k 1.5×	346 0.9×	212 0.8×	167 0.9×	147 1.6×	21	1.7k
Denis Lorient France	22	829 0.9×	274 0.7×	198 0.8×	211 1.2×	64 0.7×	53	1.0k
Peter A. Munro New Zealand	24	1.8k 1.8×	293 0.7×	292 1.2×	267 1.5×	107 1.2×	42	1.9k
G. C. Cheeseman United Kingdom	20	1.2k 1.2×	680 1.7×	318 1.3×	219 1.2×	201 2.2×	57	1.7k
Laurence Donato Switzerland	18	1.2k 1.2×	240 0.6×	207 0.8×	160 0.9×	56 0.6×	21	1.3k
V.R. Harwalkar Canada	23	1.6k 1.7×	739 1.8×	533 2.1×	388 2.1×	180 1.9×	49	2.1k
Alexander Tolkach Germany	14	650 0.7×	210 0.5×	175 0.7×	113 0.6×	72 0.8×	34	918
Valérie Lechevalier-Datin France	25	928 1.0×	352 0.9×	190 0.8×	218 1.2×	136 1.5×	46	1.3k

Countries citing papers authored by J.N. de Wit

Since Specialization

Citations

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

Fields of papers citing papers by J.N. de Wit

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by J.N. de Wit. 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 J.N. de Wit. The network helps show where J.N. de Wit may publish in the future.

Co-authorship network of co-authors of J.N. de Wit

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

All Works

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19 of 19 papers shown

Wit, J.N. de. (2009). Spontaneous precipitation of fatty components and bacteria from whey.. Milk science international/Milchwissenschaft. 64(4). 409–412. 2 indexed citations

Wit, J.N. de. (2008). Thermal behaviour of bovine β-lactoglobulin at temperatures up to 150°C. a review. Trends in Food Science & Technology. 20(1). 27–34. 134 indexed citations

Wit, J.N. de. (1998). Nutritional and Functional Characteristics of Whey Proteins in Food Products. Journal of Dairy Science. 81(3). 597–608. 420 indexed citations

Wit, J.N. de & A.C.M. van Hooydonk. (1996). Structure, functions and applications of lactoperoxidase in natural antimicrobial systems. Netherlands milk and dairy journal. 50(2). 227–244. 94 indexed citations

Wit, J.N. de, et al.. (1996). Effects of ionic strength on the solubility of whey protein products. A colloid chemical approach. Food Hydrocolloids. 10(2). 143–149. 55 indexed citations

Wit, J.N. de. (1990). Thermal Stability and Functionality of Whey Proteins. Journal of Dairy Science. 73(12). 3602–3612. 127 indexed citations

Wit, J.N. de & P. F. Fox. (1989). The use of whey protein products.. Medical Hypotheses. 70(1). 323–345. 11 indexed citations

Wit, J.N. de & P. F. Fox. (1989). Functional properties of whey proteins.. 285–321. 70 indexed citations

Wit, J.N. de, et al.. (1988). Evaluation of functional properties of whey protein concentrates and whey protein isolates, 3: functional properties in aqueous solution. Netherlands milk and dairy journal. 37 indexed citations

10.

Wit, J.N. de. (1988). Empirical Observations and Thermodynamical Considerations on Water‐Binding by Whey Proteins in Food Products. Journal of Food Science. 53(5). 1553–1559. 6 indexed citations

11.

Wit, J.N. de, et al.. (1986). Evaluation of functional properties of whey protein concentrates and whey protein isolates, 2: effects of processing history and composition. Netherlands milk and dairy journal. 27 indexed citations

12.

Wit, J.N. de, et al.. (1986). The Klaro-graph: an automatic device for measuring viscosity, density and heat stability of milk and milk concentrates at temperatures up to 140 degrees C. 4 indexed citations

13.

Wit, J.N. de. (1981). Structure and functional behaviour of whey proteins. Netherlands milk and dairy journal. 65 indexed citations

14.

Wit, J.N. de, et al.. (1981). A differential scanning calorimetric study of the thermal behaviour of bovine β-lactoglobulin at temperatures up to 160 °C. Journal of Dairy Research. 48(2). 293–302. 84 indexed citations

15.

Wit, J.N. de, et al.. (1980). Use of modified whey protein concentrates.. 72(45). 959–962. 5 indexed citations

16.

Wit, J.N. de, et al.. (1980). A differential scanning calorimetric study of the thermal denaturation of bovine β-lactoglobulin Thermal behaviour at temperatures up to 100°C. Biochimica et Biophysica Acta (BBA) - Protein Structure. 624(1). 40–50. 116 indexed citations

17.

Lyklema, J. & J.N. de Wit. (1978). Colloid stability of silver iodide in water-ethylene glycol mixtures. Colloid & Polymer Science. 256(11). 1110–1120. 21 indexed citations

18.

Boer, R. de, J.N. de Wit, & Jan Geert Hiddink. (1977). PROCESSING OF WHEY BY MEANS OF MEMBRANES AND SOME APPLICATIONS OF WHEY PROTEIN CONCENTRATE. International Journal of Dairy Technology. 30(2). 112–120. 21 indexed citations

19.

Wit, J.N. de & J. Lyklema. (1973). The electrical double layer on silver iodide in water-ethylene glycol mixtures. Journal of Electroanalytical Chemistry. 41(2). 259–271. 23 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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