Lars Wiking

2.6k total citations
93 papers, 1.9k citations indexed

About

Lars Wiking is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, Lars Wiking has authored 93 papers receiving a total of 1.9k indexed citations (citations by other indexed papers that have themselves been cited), including 58 papers in Food Science, 28 papers in Animal Science and Zoology and 25 papers in Nutrition and Dietetics. Recurrent topics in Lars Wiking's work include Proteins in Food Systems (36 papers), Food Chemistry and Fat Analysis (29 papers) and Meat and Animal Product Quality (25 papers). Lars Wiking is often cited by papers focused on Proteins in Food Systems (36 papers), Food Chemistry and Fat Analysis (29 papers) and Meat and Animal Product Quality (25 papers). Lars Wiking collaborates with scholars based in Denmark, Sweden and Spain. Lars Wiking's co-authors include Marianne Hammershøj, Lennart Björck, Ulf Andersen, Jacob Holm Nielsen, Lotte Bach Larsen, Sandra Beyer Gregersen, Jens Høiriis Nielsen, Patrizia Buldo, Jan Stagsted and Koen Dewettinck and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Journal of Dairy Science.

In The Last Decade

Lars Wiking

90 papers receiving 1.9k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Lars Wiking Denmark 25 1.0k 511 458 410 317 93 1.9k
Yongxin Yang China 23 541 0.5× 398 0.8× 441 1.0× 363 0.9× 682 2.2× 99 1.6k
Rongwei Han China 20 461 0.4× 261 0.5× 248 0.5× 171 0.4× 441 1.4× 69 1.3k
Songli Li China 27 318 0.3× 374 0.7× 223 0.5× 325 0.8× 866 2.7× 51 1.9k
Don Otter New Zealand 26 734 0.7× 226 0.4× 416 0.9× 227 0.6× 854 2.7× 62 2.0k
T. Uniacke‐Lowe Ireland 11 740 0.7× 212 0.4× 306 0.7× 223 0.5× 352 1.1× 18 1.2k
C.L. Hicks United States 19 886 0.9× 253 0.5× 320 0.7× 554 1.4× 602 1.9× 57 1.7k
Valérie Briard‐Bion France 28 1.4k 1.4× 346 0.7× 940 2.1× 185 0.5× 941 3.0× 67 2.4k
Xiaoyang Pang China 27 946 0.9× 256 0.5× 642 1.4× 82 0.2× 756 2.4× 140 2.3k
Gerd E. Vegarud Norway 34 1.9k 1.8× 528 1.0× 993 2.2× 540 1.3× 1.6k 4.9× 114 3.5k

Countries citing papers authored by Lars Wiking

Since Specialization
Citations

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

Fields of papers citing papers by Lars Wiking

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Lars Wiking. 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 Lars Wiking. The network helps show where Lars Wiking may publish in the future.

Co-authorship network of co-authors of Lars Wiking

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

All Works

20 of 20 papers shown
1.
Khoshtaghaza, Mohammad Hadi, et al.. (2025). Accelerating crystallization of anhydrous milk fat using acoustic wave induced cavitation technology. Journal of Food Engineering. 397. 112580–112580.
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Kristensen, Troels, Marianne Johansen, Lars Wiking, et al.. (2022). Effects on feed intake, milk production, and methane emission in dairy cows fed silage or fresh grass with concentrate or fresh grass harvested at early or late maturity stage without concentrate. Journal of Dairy Science. 105(10). 8036–8053. 6 indexed citations
5.
Gregersen, Sandra Beyer, et al.. (2021). Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images. International Journal of Dairy Technology. 75(2). 321–328. 7 indexed citations
6.
Wiking, Lars, et al.. (2020). Assessment of rheological methods to study crystallization of palm oil fractions. Journal of Texture Studies. 52(2). 169–176. 2 indexed citations
7.
Larsen, Lotte Bach, et al.. (2020). Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane. Journal of Dairy Research. 87(1). 89–93. 8 indexed citations
8.
Alinovi, Marcello, Lars Wiking, Milena Corredig, & Germano Mucchetti. (2020). Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese. Journal of Dairy Science. 103(9). 7775–7790. 22 indexed citations
9.
Gregersen, Sandra Beyer, et al.. (2019). Viscosity reduction in concentrated protein solutions by hydrodynamic cavitation. International Dairy Journal. 97. 1–4. 25 indexed citations
10.
Gregersen, Sandra Beyer, Lars Wiking, & Marianne Hammershøj. (2019). Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes. Journal of Food Engineering. 254. 17–24. 35 indexed citations
11.
Olijhoek, Dana, Anne Louise Frydendahl Hellwing, Kai Grevsen, et al.. (2019). Effect of dried oregano (Origanum vulgare L.) plant material in feed on methane production, rumen fermentation, nutrient digestibility, and milk fatty acid composition in dairy cows. Journal of Dairy Science. 102(11). 9902–9918. 35 indexed citations
12.
Krstonošić, Veljko, et al.. (2018). Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products. Journal of Food Processing and Preservation. 42(12). e13848–e13848. 15 indexed citations
13.
Anankanbil, Sampson, Mette Krogh Larsen, Martin Riis Weisbjerg, & Lars Wiking. (2018). Effects of variation in fatty acids and triglyceride composition on melting behavior in milk fat.. Milk science international/Milchwissenschaft. 71(13). 4–9. 7 indexed citations
14.
Gregersen, Sandra Beyer, Megan Povey, Morten Daugaard Andersen, et al.. (2016). Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity. European Journal of Lipid Science and Technology. 118(9). 1257–1270. 4 indexed citations
15.
Rønholt, Stine, Patrizia Buldo, Kell Mortensen, et al.. (2014). The effect of butter grains on physical properties of butter-like emulsions. Journal of Dairy Science. 97(4). 1929–1938. 14 indexed citations
16.
Larsen, Lotte Bach, et al.. (2011). Cooling causes changes in the distribution of lipoprotein lipase and milk fat globule membrane proteins between the skim milk and cream phase. Journal of Dairy Science. 94(2). 646–656. 27 indexed citations
17.
Tønning, Erik, et al.. (2010). Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties. Journal of the Science of Food and Agriculture. 91(3). 412–420. 10 indexed citations
18.
Weisbjerg, Martin Riis & Lars Wiking. (2006). Milk production response to increased fatty acid level in the feed. Journal of Animal Science. 84. 61–61. 1 indexed citations
19.
Rasmussen, Morten Dam, et al.. (2006). Influence of Air Intake on the Concentration of Free Fatty Acids and Vacuum Fluctuations During Automatic Milking. Journal of Dairy Science. 89(12). 4596–4605. 33 indexed citations
20.
Wiking, Lars, et al.. (2006). Impact of Milking Frequencies on the Level of Free Fatty Acids in Milk, Fat Globule Size, and Fatty Acid Composition. Journal of Dairy Science. 89(3). 1004–1009. 65 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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