Luis Alberto Panizzolo

639 total citations
33 papers, 532 citations indexed

About

Luis Alberto Panizzolo is a scholar working on Food Science, Nutrition and Dietetics and Materials Chemistry. According to data from OpenAlex, Luis Alberto Panizzolo has authored 33 papers receiving a total of 532 indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Food Science, 9 papers in Nutrition and Dietetics and 8 papers in Materials Chemistry. Recurrent topics in Luis Alberto Panizzolo's work include Proteins in Food Systems (17 papers), Pickering emulsions and particle stabilization (8 papers) and Microencapsulation and Drying Processes (6 papers). Luis Alberto Panizzolo is often cited by papers focused on Proteins in Food Systems (17 papers), Pickering emulsions and particle stabilization (8 papers) and Microencapsulation and Drying Processes (6 papers). Luis Alberto Panizzolo collaborates with scholars based in Uruguay, Argentina and Spain. Luis Alberto Panizzolo's co-authors include Alejandra Medrano, Jorge R. Wagner, Marı́a Cristina Añón, Patrick Moyna, Fernando Ferreira, Guillermo Moyna, Patricia Lema, Débora N. López, Clarice Steffens and Darío Spelzini and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Journal of Colloid and Interface Science.

In The Last Decade

Luis Alberto Panizzolo

33 papers receiving 521 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Luis Alberto Panizzolo Uruguay 11 335 112 89 77 63 33 532
Mehrdad Niakosari Iran 11 390 1.2× 74 0.7× 130 1.5× 70 0.9× 48 0.8× 14 548
Lianzhou Jiang China 10 570 1.7× 86 0.8× 192 2.2× 153 2.0× 94 1.5× 15 724
Yuexi Yang China 11 658 2.0× 99 0.9× 225 2.5× 107 1.4× 111 1.8× 17 808
Lijun Yin China 15 532 1.6× 175 1.6× 121 1.4× 110 1.4× 160 2.5× 24 739
Da Ma China 16 610 1.8× 89 0.8× 152 1.7× 276 3.6× 79 1.3× 29 954
Katrin Schrader Germany 16 583 1.7× 103 0.9× 88 1.0× 149 1.9× 46 0.7× 35 771
Ritesh Balaso Watharkar India 8 277 0.8× 47 0.4× 70 0.8× 103 1.3× 79 1.3× 15 435
Li Cui China 14 226 0.7× 74 0.7× 104 1.2× 178 2.3× 65 1.0× 36 609
Patricia C.M. Heussen Netherlands 12 324 1.0× 94 0.8× 71 0.8× 68 0.9× 41 0.7× 16 564
Farzaneh Shahraz Iran 13 174 0.5× 55 0.5× 30 0.3× 89 1.2× 75 1.2× 28 401

Countries citing papers authored by Luis Alberto Panizzolo

Since Specialization
Citations

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

Fields of papers citing papers by Luis Alberto Panizzolo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Luis Alberto Panizzolo. 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 Luis Alberto Panizzolo. The network helps show where Luis Alberto Panizzolo may publish in the future.

Co-authorship network of co-authors of Luis Alberto Panizzolo

This figure shows the co-authorship network connecting the top 25 collaborators of Luis Alberto Panizzolo. A scholar is included among the top collaborators of Luis Alberto Panizzolo 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 Luis Alberto Panizzolo. Luis Alberto Panizzolo 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
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Gámbaro, Adriana, et al.. (2023). Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts. International Journal of Gastronomy and Food Science. 32. 100701–100701. 8 indexed citations
3.
Busch, Verónica M., et al.. (2023). Effect of Ultrasound and Enzymatic Hydrolysis on the Physicochemical Properties of Neltuma Ruscifolia Seed Gum and Other Galactomannan Gums. Food and Bioprocess Technology. 17(8). 2380–2392. 1 indexed citations
4.
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López, Débora N., et al.. (2019). Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization. Colloids and Surfaces B Biointerfaces. 180. 503–507. 17 indexed citations
6.
Panizzolo, Luis Alberto, et al.. (2019). Estudio del contenido de selenio en carne vacuna luego del proceso de cocción. Redalyc (Universidad Autónoma del Estado de México). 19. 2 indexed citations
7.
Steffens, Clarice, Luis Alberto Panizzolo, Rosicler Colet, et al.. (2018). Concentração de proteínas de soro por ultrafiltração e estudo das propriedades funcionais. Ciência Rural. 48(5). 1–11. 8 indexed citations
8.
Steffens, Clarice, Luis Alberto Panizzolo, Rosicler Colet, et al.. (2018). Whey protein concentration by ultrafiltration and study of functional properties. Ciência Rural. 48(5). 24 indexed citations
9.
10.
Medrano, Alejandra, et al.. (2018). Effect of Acid Modification of Soy Glycinin on Its Interfacial and Emulsifying Properties. Journal of the American Oil Chemists Society. 95(3). 313–323. 12 indexed citations
11.
Panizzolo, Luis Alberto, et al.. (2017). Antibody Profile of Colostrum and the Effect of Processing in Human Milk Banks: Implications in Immunoregulatory Properties. Journal of Human Lactation. 34(1). 137–147. 21 indexed citations
12.
Cuffia, Facundo, et al.. (2016). Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system. International Journal of Dairy Technology. 70(2). 197–203. 8 indexed citations
13.
Panizzolo, Luis Alberto. (2015). Emulsifying Properties of Hydrolysates Isolated from Soybean Protein. International Journal of Nutrition and Food Sciences. 4(2). 223–223. 2 indexed citations
14.
Panizzolo, Luis Alberto, et al.. (2014). A kinetic model for describing the effect of proteins on the Air-Water interface tension. Americanae (AECID Library). 7 indexed citations
15.
Piagentini, Andrea, et al.. (2013). Evolución del desarrollo del color en sistema modelo de composición similar al dulce de leche. Influencia del tiempo de calentamiento y del Ph. SHILAP Revista de lepidopterología. 7. 1 indexed citations
16.
Moyna, Patrick, et al.. (2012). Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates. Journal of Food Science and Engineering. 2(7). 4 indexed citations
17.
Medrano, Alejandra, et al.. (2011). Influencia del pH en la estabilidad de emulsiones elaboradas con proteínas de salvado de arroz. SHILAP Revista de lepidopterología. 6. 2 indexed citations
18.
Medrano, Alejandra, et al.. (2011). Desestabilización de emulsiones aceite-agua preparadas con proteínas de soja. SHILAP Revista de lepidopterología. 6. 1 indexed citations
19.
Panizzolo, Luis Alberto, et al.. (2010). A Kinetic Description for the Destabilization Process of Protein Foams. International Journal of Food Properties. 15(1). 60–68. 10 indexed citations
20.
Medrano, Alejandra, et al.. (2009). Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate. Journal of Colloid and Interface Science. 341(1). 101–108. 192 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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