Maud Langton

5.8k total citations
125 papers, 4.5k citations indexed

About

Maud Langton is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Maud Langton has authored 125 papers receiving a total of 4.5k indexed citations (citations by other indexed papers that have themselves been cited), including 77 papers in Food Science, 45 papers in Nutrition and Dietetics and 29 papers in Plant Science. Recurrent topics in Maud Langton's work include Proteins in Food Systems (52 papers), Food composition and properties (42 papers) and Polysaccharides Composition and Applications (23 papers). Maud Langton is often cited by papers focused on Proteins in Food Systems (52 papers), Food composition and properties (42 papers) and Polysaccharides Composition and Applications (23 papers). Maud Langton collaborates with scholars based in Sweden, Denmark and Finland. Maud Langton's co-authors include Anne‐Marie Hermansson, Daniel Johansson, Mats Stading, Rikard Landberg, José L. Vázquez-Gutiérrez, Lı́lia Ahrné, Siw Kidman, Xue Zhao, Christofer Lendel and Patricia López-Sánchez and has published in prestigious journals such as Nature Communications, The Journal of Chemical Physics and SHILAP Revista de lepidopterología.

In The Last Decade

Maud Langton

122 papers receiving 4.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Maud Langton Sweden 37 2.6k 1.1k 647 557 554 125 4.5k
Owen G. Jones United States 34 2.6k 1.0× 672 0.6× 398 0.6× 671 1.2× 580 1.0× 71 3.9k
Sabine Danthine Belgium 33 2.7k 1.0× 971 0.9× 694 1.1× 656 1.2× 273 0.5× 154 4.2k
Christophe Blecker Belgium 44 2.7k 1.1× 1.3k 1.1× 1.2k 1.9× 1.5k 2.8× 311 0.6× 197 6.8k
Maarten A.I. Schutyser Netherlands 42 2.9k 1.1× 1.4k 1.2× 865 1.3× 568 1.0× 388 0.7× 150 5.1k
Sylvie L. Turgeon Canada 44 4.6k 1.8× 1.5k 1.3× 984 1.5× 1.5k 2.7× 545 1.0× 134 7.1k
Paolo Masi Italy 40 2.7k 1.0× 1.4k 1.3× 1.0k 1.6× 650 1.2× 874 1.6× 179 4.9k
Gregory R. Ziegler United States 41 2.9k 1.1× 1.6k 1.4× 809 1.3× 458 0.8× 1.1k 2.0× 158 5.5k
Henry Jäger Austria 30 1.3k 0.5× 239 0.2× 387 0.6× 312 0.6× 281 0.5× 66 3.1k
Julia K. Keppler Netherlands 26 1.7k 0.7× 459 0.4× 310 0.5× 733 1.3× 200 0.4× 100 2.6k
Nesli Sözer Finland 33 2.0k 0.8× 1.8k 1.6× 815 1.3× 374 0.7× 437 0.8× 93 4.1k

Countries citing papers authored by Maud Langton

Since Specialization
Citations

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

Fields of papers citing papers by Maud Langton

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Maud Langton

This figure shows the co-authorship network connecting the top 25 collaborators of Maud Langton. A scholar is included among the top collaborators of Maud Langton 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 Maud Langton. Maud Langton 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.
Johansson, M., et al.. (2025). The effect of transglutaminase and ultrasound pre-treatment on the structure and digestibility of pea protein emulsion gels. Food Hydrocolloids. 169. 111620–111620. 1 indexed citations
2.
Shaw, Peter, Andrew J. Hayes, Maud Langton, et al.. (2024). Clinical Snapshot of Group A Streptococcal Isolates from an Australian Tertiary Hospital. Pathogens. 13(11). 956–956.
3.
Jiménez‐Quero, Amparo, et al.. (2024). Feruloylation and hydrolysis of arabinoxylan extracted from wheat bran: Effect on bread quality and shelf-life. Journal of Cereal Science. 117. 103920–103920. 4 indexed citations
4.
Lee, Youngsun, Amparo Jiménez‐Quero, Kati Katina, et al.. (2024). Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure. Foods. 13(15). 2309–2309. 2 indexed citations
5.
Johansson, M., Frans van den Berg, Anna Ström, et al.. (2024). Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure. Food Hydrocolloids. 156. 110295–110295. 6 indexed citations
6.
Johansson, M., et al.. (2023). Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties. Foods. 12(13). 2607–2607. 7 indexed citations
7.
Johansson, M., et al.. (2023). Pasting and gelation of faba bean starch-protein mixtures. Food Hydrocolloids. 138. 108494–108494. 55 indexed citations
8.
Ye, Xinchen, Antonio J. Capezza, Saeed Davoodi, et al.. (2022). Robust Assembly of Cross-Linked Protein Nanofibrils into Hierarchically Structured Microfibers. ACS Nano. 16(8). 12471–12479. 15 indexed citations
9.
Rojas‐Lema, Sandra, Maud Langton, Jon Trifol, et al.. (2022). The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applications. Journal of Food Engineering. 339. 111282–111282. 25 indexed citations
10.
Özeren, Hüsamettin Deniz, et al.. (2022). Physiochemical and thermal characterisation of faba bean starch. Journal of Food Measurement & Characterization. 16(6). 4470–4485. 20 indexed citations
11.
Johansson, M., et al.. (2022). Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods. Processes. 10(3). 466–466. 23 indexed citations
12.
Johansson, M., Epameinondas Xanthakis, Maud Langton, et al.. (2021). Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure. LWT. 144. 111212–111212. 20 indexed citations
13.
Rojas‐Lema, Sandra, Jon Trifol, Maud Langton, et al.. (2021). “Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material”. Food Hydrocolloids. 121. 107019–107019. 99 indexed citations
14.
Wendin, Karin, et al.. (2019). Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts. Foods. 8(3). 95–95. 96 indexed citations
15.
Wendin, Karin, Viktoria Olsson, & Maud Langton. (2019). Mealworms as Food Ingredient—Sensory Investigation of a Model System. Foods. 8(8). 319–319. 26 indexed citations
16.
Ye, Xinchen, Mikael Gällstedt, Maud Langton, et al.. (2018). Protein/Protein Nanocomposite Based on Whey Protein Nanofibrils in a Whey Protein Matrix. ACS Sustainable Chemistry & Engineering. 6(4). 5462–5469. 35 indexed citations
17.
Iversen, K, Daniel Johansson, Carl Brunius, et al.. (2018). Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread—A Randomized Cross-Over Breakfast Study. Nutrients. 10(11). 1594–1594. 9 indexed citations
18.
Langton, Maud, et al.. (2017). Forest biomass waste as a potential innovative source for rearing edible insects for food and feed – A review. Innovative Food Science & Emerging Technologies. 41. 193–205. 42 indexed citations
19.
Johansson, Daniel, Roger Andersson, Marie Alminger, Rikard Landberg, & Maud Langton. (2017). Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo. Food Hydrocolloids. 77. 49–56. 12 indexed citations
20.
Langton, Maud, et al.. (1989). Microstructural changes in wheat starch dispersions during heating and cooling. Digital Commons - USU (Utah State University). 8(1). 6. 52 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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