Miek Schlangen

632 total citations
14 papers, 468 citations indexed

About

Miek Schlangen is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, Miek Schlangen has authored 14 papers receiving a total of 468 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 6 papers in Animal Science and Zoology and 4 papers in Nutrition and Dietetics. Recurrent topics in Miek Schlangen's work include Proteins in Food Systems (8 papers), Polysaccharides Composition and Applications (6 papers) and Meat and Animal Product Quality (6 papers). Miek Schlangen is often cited by papers focused on Proteins in Food Systems (8 papers), Polysaccharides Composition and Applications (6 papers) and Meat and Animal Product Quality (6 papers). Miek Schlangen collaborates with scholars based in Netherlands, Denmark and Switzerland. Miek Schlangen's co-authors include Atze Jan van der Goot, Floor K.G. Schreuders, Remko M. Boom, Konstantina Kyriakopoulou, Somayeh Taghian Dinani, Maarten A.I. Schutyser, Jan M. Bühler, Marieke E. Bruins, Philipp Erni and Igor Bodnár and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Hydrocolloids and Food Control.

In The Last Decade

Miek Schlangen

14 papers receiving 456 citations

Peers

Countries citing papers authored by Miek Schlangen

Since Specialization

Citations

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

Fields of papers citing papers by Miek Schlangen

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Miek Schlangen

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

All Works

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14 of 14 papers shown

#	Work	Indexed citations
1	From nano to bite: Dietary fibers induce fracture mechanisms during high moisture extrusion of plant-based meat alternatives 2025 ·Food Hydrocolloids ·Tong Guan, Viviane Lutz‐Bueno, Miek Schlangen, Ana Díaz, Olga Matsarskaia, (unknown), Peter Fischer	1
2	Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure 2025 ·Current Research in Food Science ·Miek Schlangen, (unknown), Atze Jan van der Goot, Mathias P. Clausen, Thomas E. Kodger	6
3	Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers 2024 ·Food Hydrocolloids ·(unknown), (unknown), Miek Schlangen, Atze Jan van der Goot, Milena Corredig	1
4	Predicting rheological parameters of food biopolymer mixtures using machine learning 2024 ·Food Hydrocolloids ·(unknown), Miek Schlangen, Atze Jan van der Goot, Milena Corredig	10
5	Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis 2023 ·Journal of Texture Studies ·(unknown), Miek Schlangen, (unknown), Lu Zhang, Atze Jan van der Goot	8
6	Advanced tensile testing as a new tool to quantify properties of food 2023 ·Current Research in Food Science ·Miek Schlangen, Erik Schlangen, Atze Jan van der Goot	5
7	Type of pectin determines structuring potential of soy proteins into meat analogue applications 2023 ·Food Hydrocolloids ·Silvia J.E. Snel, (unknown), Miek Schlangen, Michael Beyrer, Atze Jan van der Goot	15
8	How fractionation procedure of mung bean protein affects transglutaminase crosslinking 2023 ·Food Hydrocolloids ·Miek Schlangen, Norbert Raak, Somayeh Taghian Dinani, Milena Corredig, Atze Jan van der Goot	14
9	Dry fractionation to produce functional fractions from mung bean, yellow pea and cowpea flour 2022 ·Innovative Food Science & Emerging Technologies ·Miek Schlangen, Somayeh Taghian Dinani, Maarten A.I. Schutyser, Atze Jan van der Goot	57
10	Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends 2022 ·Food Hydrocolloids ·Miek Schlangen, (unknown), Somayeh Taghian Dinani, Leonard M.C. Sagis, Atze Jan van der Goot	39
11	Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes 2021 ·Starch - Stärke ·Jan M. Bühler, Miek Schlangen, (unknown), Marieke E. Bruins, Atze Jan van der Goot	54
12	Texture methods for evaluating meat and meat analogue structures: A review 2021 ·Food Control ·Floor K.G. Schreuders, Miek Schlangen, Konstantina Kyriakopoulou, Remko M. Boom, Atze Jan van der Goot	161
13	Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose 2021 ·Food Hydrocolloids ·Floor K.G. Schreuders, Miek Schlangen, Igor Bodnár, Philipp Erni, Remko M. Boom, Atze Jan van der Goot	60
14	Protein Oxidation in Plant Protein-Based Fibrous Products: Effects of Encapsulated Iron and Process Conditions 2018 ·Journal of Agricultural and Food Chemistry ·Patrícia Duque‐Estrada, Claire Berton‐Carabin, Miek Schlangen, (unknown), Anna Paola Trindade Rocha Pierucci, Atze Jan van der Goot	37

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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