Kingsley K. Agyare

675 total citations
10 papers, 581 citations indexed

About

Kingsley K. Agyare is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, Kingsley K. Agyare has authored 10 papers receiving a total of 581 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Food Science, 3 papers in Animal Science and Zoology and 2 papers in Nutrition and Dietetics. Recurrent topics in Kingsley K. Agyare's work include Polysaccharides Composition and Applications (5 papers), Microencapsulation and Drying Processes (5 papers) and Proteins in Food Systems (5 papers). Kingsley K. Agyare is often cited by papers focused on Polysaccharides Composition and Applications (5 papers), Microencapsulation and Drying Processes (5 papers) and Proteins in Food Systems (5 papers). Kingsley K. Agyare collaborates with scholars based in United States and Canada. Kingsley K. Agyare's co-authors include K. Addo, Srinivasan Damodaran, Youling L. Xiong, Ying Xiong, Casimir C. Akoh, Michael Ngadi, Jamshid Rahimi, Shaoyun Wang and Peter Adewale and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Kingsley K. Agyare

10 papers receiving 567 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Kingsley K. Agyare United States 10 425 185 159 132 61 10 581
John S. Mounsey Ireland 16 703 1.7× 122 0.7× 228 1.4× 108 0.8× 52 0.9× 25 755
Maneephan Keerati‐u‐rai Canada 9 557 1.3× 120 0.6× 126 0.8× 96 0.7× 51 0.8× 9 662
K. Addo United States 14 391 0.9× 171 0.9× 245 1.5× 98 0.7× 78 1.3× 16 556
Anant Dave New Zealand 17 463 1.1× 100 0.5× 180 1.1× 175 1.3× 58 1.0× 28 670
Sobhan Savadkoohi Iran 12 316 0.7× 231 1.2× 108 0.7× 89 0.7× 45 0.7× 16 498
Ruren Li China 12 378 0.9× 207 1.1× 71 0.4× 110 0.8× 48 0.8× 22 555
M. Tamehana New Zealand 10 934 2.2× 109 0.6× 181 1.1× 139 1.1× 104 1.7× 11 1.0k
Xiangli Ding China 16 374 0.9× 138 0.7× 302 1.9× 73 0.6× 94 1.5× 29 684
E.D. Strange United States 14 355 0.8× 334 1.8× 134 0.8× 165 1.3× 70 1.1× 29 653
Honghua Xu China 12 396 0.9× 192 1.0× 89 0.6× 158 1.2× 82 1.3× 28 584

Countries citing papers authored by Kingsley K. Agyare

Since Specialization
Citations

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

Fields of papers citing papers by Kingsley K. Agyare

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Kingsley K. Agyare. 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 Kingsley K. Agyare. The network helps show where Kingsley K. Agyare may publish in the future.

Co-authorship network of co-authors of Kingsley K. Agyare

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

All Works

10 of 10 papers shown
1.
Rahimi, Jamshid, et al.. (2016). Changes in the textural and thermal properties of batter coated fried potato strips during post frying holding. Food and Bioproducts Processing. 102. 136–143. 44 indexed citations
2.
Rahimi, Jamshid, et al.. (2016). Oil spots and moisture pocket re-distributions between crust and core regions of potato strips during post-frying holding. Food Structure. 11. 1–7. 19 indexed citations
3.
Damodaran, Srinivasan & Kingsley K. Agyare. (2012). Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate. Food Hydrocolloids. 30(1). 12–18. 75 indexed citations
4.
Agyare, Kingsley K. & Srinivasan Damodaran. (2010). pH-Stability and Thermal Properties of Microbial Transglutaminase-Treated Whey Protein Isolate. Journal of Agricultural and Food Chemistry. 58(3). 1946–1953. 84 indexed citations
5.
Xiong, Youling L., Kingsley K. Agyare, & K. Addo. (2008). Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein. Meat Science. 80(2). 535–544. 51 indexed citations
6.
Wang, Shaoyun, Kingsley K. Agyare, & Srinivasan Damodaran. (2008). Optimisation of hydrolysis conditions and fractionation of peptide cryoprotectants from gelatin hydrolysate. Food Chemistry. 115(2). 620–630. 42 indexed citations
7.
Agyare, Kingsley K., Ying Xiong, & K. Addo. (2007). Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate☆. Food Chemistry. 60 indexed citations
8.
Agyare, Kingsley K., K. Addo, & Youling L. Xiong. (2007). Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt. Food Hydrocolloids. 23(1). 72–81. 144 indexed citations
9.
Agyare, Kingsley K., K. Addo, Youling L. Xiong, & Casimir C. Akoh. (2005). Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour. Journal of Cereal Science. 42(3). 309–316. 32 indexed citations
10.
Agyare, Kingsley K., Youling L. Xiong, K. Addo, & Casimir C. Akoh. (2004). Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid. Journal of Food Science. 69(7). 297–302. 30 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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2026