Miloslav Kaláb
- Food Science top 0.5%
- Nutrition and Dietetics top 5%
- Molecular Biology
- Animal Science and Zoology top 2%
- Biotechnology top 5%
- Co-authors
- V.R. HarwalkarPaula Allan‐WojtasMarijana CarićH.W. ModlerS. Shea MillerKaren LapsleyDonald J. McMahonMiroslav Gantar
- Topics
- Proteins in Food Systems (21 papers)Probiotics and Fermented Foods (14 papers)Microencapsulation and Drying Processes (11 papers)
- Partner nations
- CanadaUnited StatesSerbia
In The Last Decade
Miloslav Kaláb
51 papers receiving 1.3k citations
Peers
Comparison fields: 5 of 101
- Food Science 1.1k
- Nutrition and Dietetics 279
- Molecular Biology 240
- Animal Science and Zoology 219
- Biotechnology 104
Countries citing papers authored by Miloslav Kaláb
This map shows the geographic impact of Miloslav Kaláb'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 Miloslav Kaláb with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Miloslav Kaláb more than expected).
Fields of papers citing papers by Miloslav Kaláb
This network shows the impact of papers produced by Miloslav Kaláb. 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 Miloslav Kaláb. The network helps show where Miloslav Kaláb may publish in the future.
Co-authorship network of co-authors of Miloslav Kaláb
This figure shows the co-authorship network connecting the top 25 collaborators of Miloslav Kaláb. A scholar is included among the top collaborators of Miloslav Kaláb 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 Miloslav Kaláb. Miloslav Kaláb is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 49 | |
| 2 | 7 | |
| 3 | Practical Aspects of Electron Microscopy in Dairy Research | 51 |
| 4 | MICROSTRUCTURE AND TEXTURE OF KHOA | 6 |
| 5 | Effects of Phosphate and Citrate on the Gelation Properties of Casein Micelles in Renneted Ultra-High Temperature (UHT) Sterilized Concentrated Milk | 9 |
| 6 | Encapsulation of viscous high-fat foods in calcium alginate gel tubes at ambient temperature. | 4 |
| 7 | Effect of Heating to 200 C on Casein Micelles in Milk: A Metal Shadowing and Negative Staining Electron Microscope Study | 9 |
| 8 | Effects of Protein Concentration in Ultrafiltration Milk Retentates and the Type of Protease Used for Coagulation on the Microstructure of Resulting Gels | 13 |
| 9 | Development of Microstructure in Raw, Fried, and Fried and Cooked Paneer Made From Buffalo, Cow, and Mixed Milks | 17 |
| 10 | Encapsulation of Viscous Foods in Agar Gel Tubes for Electron Microscopy | 8 |
| 11 | The Role of B-Lactoglobulin in the Development of the Core-and-Lining Structure of Casein Particles in Acid-Heat-Induced Milk Gels | 15 |
| 12 | Amino Acid Composition and Structure of Cheese Baked as a Pizza Ingredient in Conventional and Microwave Ovens | 23 |
| 13 | Effects of Drying Techniques on Milk Powders Quality and Microstructure: A Review | 38 |
| 14 | Textural Properties and Microstructure of Process Cheese Food Rework | 22 |
| 15 | Relationship between microstructure and susceptibility to syneresis in yoghurt made from reconstituted nonfat dry milk | 59 |
| 16 | Effects of Emulsifying Agents on the Microstructure and Other Characteristics of Process Cheese - A Review | 64 |
| 17 | Development of Microstructure in a Cream Cheese Based on Queso Blanco Cheese | 23 |
| 18 | A SIMPLE PROCEDURE FOR THE PREPARATION OF STIRRED YOGHURT FOR SCANNING ELECTRON MICROSCOPY | 12 |
| 19 | Artefacts in Conventional Scanning Electron Microscopy of Some Milk Products | 11 |
| 20 | Development of Microstructure in Set-Style Nonfat Yogurt - A Review | 32 |
About Miloslav Kaláb
Miloslav Kaláb is a scholar working on Food Science, Animal Science and Zoology and Structural Biology, having authored 51 papers that have together received 1.4k indexed citations. Recurring topics across this work include Proteins in Food Systems (21 papers), Probiotics and Fermented Foods (14 papers) and Microencapsulation and Drying Processes (11 papers). The work is most often cited by research in Food Science (1.1k citations), Animal Science and Zoology (219 citations) and Nutrition and Dietetics (279 citations). Miloslav Kaláb has collaborated with scholars based in Canada, United States and Serbia. Frequent co-authors include V.R. Harwalkar, Paula Allan‐Wojtas, Marijana Carić, H.W. Modler, S. Shea Miller, Karen Lapsley, Donald J. McMahon, Miroslav Gantar, Denise Chabot and Sandra Ramírez‐Arcos. Their work appears in journals such as PLoS ONE, Trends in Food Science & Technology and Journal of Dairy Science.
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.