M. Espert

847 total citations
27 papers, 657 citations indexed

About

M. Espert is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, M. Espert has authored 27 papers receiving a total of 657 indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Food Science, 4 papers in Nutrition and Dietetics and 2 papers in Plant Science. Recurrent topics in M. Espert's work include Food Chemistry and Fat Analysis (24 papers), Proteins in Food Systems (24 papers) and Polysaccharides Composition and Applications (14 papers). M. Espert is often cited by papers focused on Food Chemistry and Fat Analysis (24 papers), Proteins in Food Systems (24 papers) and Polysaccharides Composition and Applications (14 papers). M. Espert collaborates with scholars based in Spain, Venezuela and Italy. M. Espert's co-authors include Ana Salvador, T. Sanz, M.J. Hernández, Amparo Quiles, Isabel Hernando, Qi Wang, Empar Llorca, Susana Cofrades, Marı́a Dolores Álvarez and Virginia Larrea and has published in prestigious journals such as Food Hydrocolloids, LWT and Journal of Functional Foods.

In The Last Decade

M. Espert

27 papers receiving 651 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
M. Espert Spain 15 606 178 106 50 49 27 657
Mengnan Cui China 5 513 0.8× 99 0.6× 48 0.5× 69 1.4× 36 0.7× 7 551
Goly Fayaz Italy 10 443 0.7× 180 1.0× 100 0.9× 11 0.2× 43 0.9× 11 513
Benny Lewille Belgium 8 417 0.7× 93 0.5× 35 0.3× 71 1.4× 32 0.7× 9 465
Chi Diem Doan Belgium 9 882 1.5× 272 1.5× 197 1.9× 45 0.9× 38 0.8× 10 952
Mengjie Geng China 16 513 0.8× 158 0.9× 72 0.7× 101 2.0× 73 1.5× 27 639
Farnaz Maleky United States 13 436 0.7× 144 0.8× 98 0.9× 16 0.3× 19 0.4× 33 537
Viktorija Eisinaitė Lithuania 13 278 0.5× 73 0.4× 77 0.7× 72 1.4× 22 0.4× 22 402
Leonardo Cornacchia Netherlands 12 544 0.9× 104 0.6× 75 0.7× 118 2.4× 33 0.7× 18 683
Alexia I. Blake Canada 6 709 1.2× 208 1.2× 209 2.0× 45 0.9× 18 0.4× 6 744
Anne Maltais Canada 6 436 0.7× 144 0.8× 55 0.5× 33 0.7× 89 1.8× 6 538

Countries citing papers authored by M. Espert

Since Specialization
Citations

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

Fields of papers citing papers by M. Espert

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M. Espert

This figure shows the co-authorship network connecting the top 25 collaborators of M. Espert. A scholar is included among the top collaborators of M. Espert 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 M. Espert. M. Espert 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.
Wang, Qi, M. Espert, Mónica Flores, T. Sanz, & Ana Salvador. (2025). Oxidative and texture storage stability of HPMC sunflower oil oleogels prepared by different indirect approaches. Food Hydrocolloids. 164. 111158–111158. 2 indexed citations
2.
Espert, M., Ana Salvador, T. Sanz, & M.J. Hernández. (2024). Replacing solid fat in croissant dough using xanthan gum-based oleogels. Impact on rheological properties and final product quality. Food Hydrocolloids. 157. 110472–110472. 9 indexed citations
3.
4.
Wang, Qi, M. Espert, M.J. Hernández, Ana Salvador, & T. Sanz. (2024). Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties. Food Hydrocolloids. 150. 109740–109740. 24 indexed citations
5.
Espert, M., Qi Wang, T. Sanz, & Ana Salvador. (2023). Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation. Food and Bioprocess Technology. 16(9). 1943–1952. 36 indexed citations
6.
Wang, Qi, M. Espert, Ana Salvador, & T. Sanz. (2023). Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties. Current Research in Food Science. 7. 100558–100558. 8 indexed citations
7.
Espert, M., M.J. Hernández, T. Sanz, & Ana Salvador. (2022). Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents. Current Research in Food Science. 5. 564–570. 45 indexed citations
8.
Álvarez, Marı́a Dolores, Susana Cofrades, M. Espert, Ana Salvador, & T. Sanz. (2021). Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel. Foods. 10(4). 793–793. 20 indexed citations
9.
Espert, M., T. Sanz, & Ana Salvador. (2021). Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams. Foods. 10(3). 505–505. 5 indexed citations
10.
Álvarez, Marı́a Dolores, Susana Cofrades, M. Espert, T. Sanz, & Ana Salvador. (2021). Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel. Gels. 7(4). 220–220. 23 indexed citations
11.
Espert, M., M.J. Hernández, T. Sanz, & Ana Salvador. (2021). Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels. Food Hydrocolloids. 120. 106917–106917. 69 indexed citations
12.
Espert, M., T. Sanz, & Ana Salvador. (2020). Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility. Foods. 9(6). 796–796. 5 indexed citations
13.
Espert, M., Ana Salvador, & T. Sanz. (2020). Cellulose ether oleogels obtained by emulsion-templated approach without additional thickeners. Food Hydrocolloids. 109. 106085–106085. 63 indexed citations
14.
15.
Espert, M., Ana Salvador, T. Sanz, & M.J. Hernández. (2019). Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity). LWT. 117. 108640–108640. 20 indexed citations
16.
Espert, M., Ana Salvador, & T. Sanz. (2019). Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion. Food Hydrocolloids. 95. 454–461. 43 indexed citations
17.
Espert, M., Andrea Bresciani, T. Sanz, & Ana Salvador. (2019). Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perception. Journal of Functional Foods. 54. 146–153. 9 indexed citations
18.
Espert, M., et al.. (2018). Effect of xanthan gum on palm oil in vitro digestion. Application in starch-based filling creams. Food Hydrocolloids. 86. 87–94. 9 indexed citations
19.
Espert, M., et al.. (2017). Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion. Food & Function. 8(4). 1547–1557. 53 indexed citations
20.
Espert, M., et al.. (2014). Influence of minimally processed grapes washing with lemon essential oil. International Food Research Journal. 21(5). 1851–1857. 2 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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