Osvaldo E. Sponton

566 total citations
17 papers, 455 citations indexed

About

Osvaldo E. Sponton is a scholar working on Food Science, Nutrition and Dietetics and Organic Chemistry. According to data from OpenAlex, Osvaldo E. Sponton has authored 17 papers receiving a total of 455 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 4 papers in Nutrition and Dietetics and 3 papers in Organic Chemistry. Recurrent topics in Osvaldo E. Sponton's work include Proteins in Food Systems (16 papers), Microencapsulation and Drying Processes (5 papers) and Polysaccharides Composition and Applications (4 papers). Osvaldo E. Sponton is often cited by papers focused on Proteins in Food Systems (16 papers), Microencapsulation and Drying Processes (5 papers) and Polysaccharides Composition and Applications (4 papers). Osvaldo E. Sponton collaborates with scholars based in Argentina. Osvaldo E. Sponton's co-authors include Adrián A. Pérez, Liliana G. Santiago, Carlos R. Carrara, Amelia C. Rubiolo, Carlos Osella, Andrea Piagentini, Marı́a Laura Olivares, Vera A. Álvarez, Matías A. Musumeci and Facundo Cuffia and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Osvaldo E. Sponton

16 papers receiving 451 citations

Peers

Osvaldo E. Sponton

BIOMA

Pablo Busti Argentina

Ling Ma China

Yanyun Cao China

Keyang Lu China

Hamed Mahdavian Mehr Iran

Shijiao Zhou China

Jackie P. Healy New Zealand

Amir Malaki Nik Canada

Zahra Allahdad Canada

Guo Huang China

Pablo Busti Argentina

Osvaldo E. Sponton

393 ×1.0

136 ×1.1

99 ×1.2

56 ×1.0

39 ×0.7

BIOMA

Citations per year, relative to Osvaldo E. Sponton Osvaldo E. Sponton (= 1×) peers Pablo Busti

Countries citing papers authored by Osvaldo E. Sponton

Since Specialization

Citations

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

Fields of papers citing papers by Osvaldo E. Sponton

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Osvaldo E. Sponton. 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 Osvaldo E. Sponton. The network helps show where Osvaldo E. Sponton may publish in the future.

Co-authorship network of co-authors of Osvaldo E. Sponton

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

All Works

Sort: Min cites: Since: Top N: Style:

17 of 17 papers shown

Sponton, Osvaldo E., et al.. (2025). Texture, Meltability, and Rheology of Faba Bean Protein/Kappa‐Carrageenan Emulsion Gels: Impact of Protein Concentration, pH , Ionic Strength, and Storage. Journal of Texture Studies. 56(6). e70052–e70052.

Sponton, Osvaldo E., et al.. (2024). Effects of pH, kappa-carrageenan concentration and storage time on the textural and rheological properties of pea protein emulsion-gels. International Journal of Food Science & Technology. 59(11). 8408–8418. 4 indexed citations

Sponton, Osvaldo E., Adrián A. Pérez, Carlos Osella, et al.. (2023). Squalene encapsulation by emulsification and freeze‐drying process: Effects on bread fortification. Journal of Food Science. 88(6). 2523–2535. 3 indexed citations

Sponton, Osvaldo E., et al.. (2022). Development of Antifungal Films from Nanocomplexes Based on Egg White Protein Nanogels and Phenolic Compounds. Food Biophysics. 18(2). 273–288. 5 indexed citations

Sponton, Osvaldo E., et al.. (2021). Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life. Food Research International. 148. 110597–110597. 31 indexed citations

Sponton, Osvaldo E., et al.. (2021). Evaluation of ovalbumin nanocarriers to promote the vehiculization and antifungal properties of cinnamaldehyde in aqueous media. LWT. 151. 112224–112224. 5 indexed citations

Sponton, Osvaldo E., et al.. (2019). Production of protein nanovehicles by heat treatment of industrial egg white in a batch reactor. Journal of Food Engineering. 268. 109740–109740. 9 indexed citations

Sponton, Osvaldo E., et al.. (2017). Biopolymer nanoparticles for vehiculization and photochemical stability preservation of retinol. Food Hydrocolloids. 70. 363–370. 23 indexed citations

Sponton, Osvaldo E., Adrián A. Pérez, & Liliana G. Santiago. (2017). Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient. Food Hydrocolloids. 71. 158–167. 17 indexed citations

10.

Sponton, Osvaldo E., et al.. (2017). Formation and colloidal stability of ovalbumin-retinol nanocomplexes. Food Hydrocolloids. 67. 130–138. 35 indexed citations

11.

Sponton, Osvaldo E., et al.. (2017). Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity. Food Hydrocolloids. 77. 863–869. 22 indexed citations

12.

Sponton, Osvaldo E., et al.. (2017). Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity. Food Hydrocolloids. 73. 67–73. 52 indexed citations

13.

Sponton, Osvaldo E., Adrián A. Pérez, Carlos R. Carrara, & Liliana G. Santiago. (2016). Complexes between ovalbumin nanoparticles and linoleic acid: Stoichiometric, kinetic and thermodynamic aspects. Food Chemistry. 211. 819–826. 25 indexed citations

14.

Pérez, Adrián A., et al.. (2015). Biopolymer nanoparticles designed for polyunsaturated fatty acid vehiculization: Protein–polysaccharide ratio study. Food Chemistry. 188. 543–550. 39 indexed citations

15.

Sponton, Osvaldo E., Adrián A. Pérez, Carlos R. Carrara, & Liliana G. Santiago. (2015). Linoleic acid binding properties of ovalbumin nanoparticles. Colloids and Surfaces B Biointerfaces. 128. 219–226. 76 indexed citations

16.

Sponton, Osvaldo E., Adrián A. Pérez, Carlos R. Carrara, & Liliana G. Santiago. (2015). Impact of environment conditions on physicochemical characteristics of ovalbumin heat-induced nanoparticles and on their ability to bind PUFAs. Food Hydrocolloids. 48. 165–173. 62 indexed citations

17.

Sponton, Osvaldo E., Adrián A. Pérez, Carlos R. Carrara, & Liliana G. Santiago. (2013). Effect of limited enzymatic hydrolysis on linoleic acid binding properties of β-lactoglobulin. Food Chemistry. 146. 577–582. 47 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.

Explore authors with similar magnitude of impact