J.W. Park

535 total citations
16 papers, 458 citations indexed

About

J.W. Park is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, J.W. Park has authored 16 papers receiving a total of 458 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Animal Science and Zoology, 9 papers in Food Science and 4 papers in Molecular Biology. Recurrent topics in J.W. Park's work include Meat and Animal Product Quality (11 papers), Protein Hydrolysis and Bioactive Peptides (3 papers) and Proteins in Food Systems (3 papers). J.W. Park is often cited by papers focused on Meat and Animal Product Quality (11 papers), Protein Hydrolysis and Bioactive Peptides (3 papers) and Proteins in Food Systems (3 papers). J.W. Park collaborates with scholars based in United States, South Korea and Thailand. J.W. Park's co-authors include Jirawat Yongsawatdigul, Younghoon Kim, Jacek Jaczynski, Won Byong Yoon, Kelly J.K. Getty, Kim Tomlinson, Tein M. Lin and Yeung Joon Choi and has published in prestigious journals such as Food Chemistry, Journal of Food Science and LWT.

In The Last Decade

J.W. Park

16 papers receiving 440 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
J.W. Park United States	10	358	203	149	69	67	16	458
J.L. Hurtado Spain	10	286 0.8×	142 0.7×	91 0.6×	31 0.4×	58 0.9×	16	379
Huamao Wei China	13	319 0.9×	224 1.1×	160 1.1×	96 1.4×	53 0.8×	45	524
Nadia Niaz China	6	259 0.7×	162 0.8×	133 0.9×	63 0.9×	57 0.9×	8	350
Tianlan Xia China	8	307 0.9×	187 0.9×	66 0.4×	20 0.3×	62 0.9×	14	398
Marie-Laure Bax France	6	309 0.9×	116 0.6×	235 1.6×	34 0.5×	58 0.9×	6	468
Shuyi Qian China	10	448 1.3×	191 0.9×	82 0.6×	26 0.4×	79 1.2×	16	514
Line Bach Christensen Denmark	9	374 1.0×	157 0.8×	113 0.8×	30 0.4×	81 1.2×	11	439
Kung‐Ming Lai Taiwan	11	245 0.7×	210 1.0×	94 0.6×	16 0.2×	56 0.8×	13	357
Takahiko Soeda Japan	10	345 1.0×	445 2.2×	129 0.9×	21 0.3×	82 1.2×	28	640

Countries citing papers authored by J.W. Park

Since Specialization

Citations

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

Fields of papers citing papers by J.W. Park

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by J.W. Park. 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.W. Park. The network helps show where J.W. Park may publish in the future.

Co-authorship network of co-authors of J.W. Park

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

All Works

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16 of 16 papers shown

Park, J.W., et al.. (2014). Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates. Journal of Food Quality. 37(5). 349–360. 10 indexed citations

Getty, Kelly J.K., et al.. (2010). DEVELOPMENT OF TEMPERATURE TOLERANT SURIMI GELS USING STARCH–PROTEIN INTERACTIONS. Journal of Food Quality. 33(s1). 119–136. 8 indexed citations

Getty, Kelly J.K., et al.. (2010). SCREENING OF SPECIAL STARCHES FOR USE IN TEMPERATURE‐TOLERANT FISH PROTEIN GELS. Journal of Food Quality. 33(s1). 100–118. 4 indexed citations

Kim, Younghoon & J.W. Park. (2008). Negative Roles of Salt in Gelation Properties of Fish Protein Isolate. Journal of Food Science. 73(8). C585–8. 33 indexed citations

Park, J.W., et al.. (2007). Electrical Conductivity and Physical Properties of Surimi–Potato Starch under Ohmic Heating. Journal of Food Science. 72(9). E503–7. 30 indexed citations

Choi, Yeung Joon, Tein M. Lin, Kim Tomlinson, & J.W. Park. (2007). Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins. LWT. 41(3). 460–468. 13 indexed citations

Park, J.W., et al.. (2006). Elucidating Factors Affecting Floatation of Fish Ball. Journal of Food Science. 71(6). 7 indexed citations

Jaczynski, Jacek & J.W. Park. (2003). Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing. Journal of Food Science. 68(3). 1025–1030. 8 indexed citations

Park, J.W.. (2003). Numerical Analysis on the Heat Transfer Characteristics of Benard Flow in a Magnetic Fluids. Journal of the Korean Magnetics Society. 13(1). 41–46. 3 indexed citations

10.

Yongsawatdigul, Jirawat & J.W. Park. (2003). Thermal denaturation and aggregation of threadfin bream actomyosin. Food Chemistry. 83(3). 409–416. 178 indexed citations

11.

Jaczynski, Jacek & J.W. Park. (2002). Temperature Prediction during Thermal Processing of Surimi Seafood. Journal of Food Science. 67(8). 3053–3057. 11 indexed citations

12.

Park, J.W.. (2002). Characteristics of Heat Transfer of Natural Convection for Magnetic Fluids in Annular Pipes. Journal of the Korean Magnetics Society. 12(2). 73–79. 3 indexed citations

13.

Yongsawatdigul, Jirawat, et al.. (2000). Proteolytic Degradation of Tropical Tilapia Surimi. Journal of Food Science. 65(1). 129–133. 43 indexed citations

14.

Yoon, Won Byong, et al.. (1999). Rheological Characteristics of Fibrinogen‐Thrombin Solution and Its Effects on Surimi Gels. Journal of Food Science. 64(2). 291–294. 22 indexed citations

15.

Park, J.W., et al.. (1999). Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions. Journal of Food Science. 64(2). 287–290. 50 indexed citations

16.

Park, J.W.. (1996). TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR. Journal of Muscle Foods. 7(2). 165–174. 35 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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