P. S. Tong

1.5k total citations
37 papers, 1.2k citations indexed

About

P. S. Tong is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, P. S. Tong has authored 37 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Food Science, 16 papers in Molecular Biology and 6 papers in Nutrition and Dietetics. Recurrent topics in P. S. Tong's work include Proteins in Food Systems (17 papers), Protein Hydrolysis and Bioactive Peptides (11 papers) and Probiotics and Fermented Foods (10 papers). P. S. Tong is often cited by papers focused on Proteins in Food Systems (17 papers), Protein Hydrolysis and Bioactive Peptides (11 papers) and Probiotics and Fermented Foods (10 papers). P. S. Tong collaborates with scholars based in United States, Canada and China. P. S. Tong's co-authors include S. A. Madkor, M. El Soda, M.A. Drake, P. S. Marie Yeung, Mary Ellen Sanders, Raúl J. Cano, Milena Corredig, Christopher L. Kitts, M. El‐Soda and Luis Rodriguez‐Saona and has published in prestigious journals such as Journal of Dairy Science, Analytica Chimica Acta and Food Research International.

In The Last Decade

P. S. Tong

35 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
P. S. Tong United States 21 921 504 324 259 84 37 1.2k
J.N. de Wit Netherlands 14 965 1.0× 402 0.8× 183 0.6× 250 1.0× 93 1.1× 19 1.3k
M. W. Hickey Australia 19 820 0.9× 480 1.0× 191 0.6× 295 1.1× 198 2.4× 36 1.1k
Daniel M. Mulvihill Ireland 19 1.1k 1.2× 458 0.9× 179 0.6× 243 0.9× 101 1.2× 36 1.4k
Peter A. Munro New Zealand 24 1.8k 1.9× 293 0.6× 267 0.8× 292 1.1× 107 1.3× 42 1.9k
Alexander Tolkach Germany 14 650 0.7× 210 0.4× 113 0.3× 175 0.7× 72 0.9× 34 918
Sylvie Marchesseau France 19 759 0.8× 251 0.5× 181 0.6× 148 0.6× 120 1.4× 41 1.0k
Laurence Donato Switzerland 18 1.2k 1.3× 240 0.5× 160 0.5× 207 0.8× 56 0.7× 21 1.3k
Brendan T. O’Kennedy Ireland 27 1.8k 1.9× 366 0.7× 328 1.0× 339 1.3× 139 1.7× 64 2.1k
Palatasa Havea New Zealand 13 833 0.9× 226 0.4× 176 0.5× 139 0.5× 81 1.0× 18 968
Hanh T.H. Nguyen New Zealand 15 439 0.5× 237 0.5× 149 0.5× 158 0.6× 36 0.4× 27 655

Countries citing papers authored by P. S. Tong

Since Specialization
Citations

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

Fields of papers citing papers by P. S. Tong

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by P. S. Tong. 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 P. S. Tong. The network helps show where P. S. Tong may publish in the future.

Co-authorship network of co-authors of P. S. Tong

This figure shows the co-authorship network connecting the top 25 collaborators of P. S. Tong. A scholar is included among the top collaborators of P. S. Tong 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 P. S. Tong. P. S. Tong 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.
2.
Tong, P. S., et al.. (2016). Physicochemical properties of skim milk powders prepared with the addition of mineral chelators. Journal of Dairy Science. 99(6). 4146–4153. 20 indexed citations
3.
4.
Tong, P. S., et al.. (2016). Short communication: Effect of storage temperature on the solubility of milk protein concentrate 80 (MPC80) treated with NaCl or KCl. Journal of Dairy Science. 99(3). 1791–1795. 13 indexed citations
5.
Jiménez‐Flores, Rafael, et al.. (2015). Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates. Journal of Dairy Science. 98(12). 8454–8463. 13 indexed citations
6.
Tong, P. S., et al.. (2014). Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk. Journal of Dairy Science. 97(12). 7394–7401. 41 indexed citations
7.
Zhou, Jie, et al.. (2011). Zinc-binding capacity of yak casein hydrolysate and the zinc-releasing characteristics of casein hydrolysate-zinc complexes. Journal of Dairy Science. 94(6). 2731–2740. 77 indexed citations
8.
Tong, P. S., et al.. (2010). Heat stability of reconstituted, protein-standardized skim milk powders. Journal of Dairy Science. 93(12). 5561–5571. 23 indexed citations
9.
Tong, P. S., et al.. (2010). The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate. Journal of Food Science. 75(6). C559–69. 30 indexed citations
10.
Tong, P. S., et al.. (2003). Process for Calcium Retention During Skim Milk Ultrafiltration. Journal of Dairy Science. 86(9). 2761–2766. 25 indexed citations
11.
Izco, J.M., et al.. (2003). Optimization and Validation of a Rapid Method to Determine Citrate and Inorganic Phosphate in Milk by Capillary Electrophoresis. Journal of Dairy Science. 86(1). 86–95. 20 indexed citations
12.
Madkor, S. A., P. S. Tong, & M. El Soda. (2000). Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli. Journal of Dairy Science. 83(8). 1684–1691. 80 indexed citations
13.
Madkor, S. A., P. S. Tong, & M. El Soda. (2000). Evaluation of commercial adjuncts for use in cheese ·ripening: 5. Effect of added freeze-shocked adjunct lactobacilli on . proteolysis and sensory quality of reduced fat Cheddar cheese. Milk science international/Milchwissenschaft. 55(7). 382–386. 8 indexed citations
14.
El‐Soda, M., S. A. Madkor, & P. S. Tong. (2000). Evaluation of commercial adjuncts for use in cheese ripening : 4. Comparison between attenuated and not attenuated lactobacilli. Milk science international/Milchwissenschaft. 55(5). 260–263. 28 indexed citations
15.
Soda, M. El, S. A. Madkor, & P. S. Tong. (2000). Adjunct Cultures: Recent Developments and Potential Significance to the Cheese Industry. Journal of Dairy Science. 83(4). 609–619. 99 indexed citations
16.
Madkor, S. A., M. El‐Soda, & P. S. Tong. (1999). Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lactobacilli. Milk science international/Milchwissenschaft. 54(3). 133–137. 20 indexed citations
17.
El‐Soda, M., S. A. Madkor, & P. S. Tong. (1999). Evaluation of commercial adjuncts for use in cheese ripening: 1. Enzymatic activities and autolytic properties of freeze-shocked adjuncts in buffer system. Milk science international/Milchwissenschaft. 54(2). 85–89. 11 indexed citations
18.
El‐Soda, M., S. A. Madkor, & P. S. Tong. (1999). Evaluation of commercial adjuncts for use in cheese ripening: 3. Properties of heat-shocked adjuncts in buffer and cheese slurry systems. Milk science international/Milchwissenschaft. 54(5). 262–265. 7 indexed citations
19.
McCarthy, Michael J., et al.. (1994). Functionality of Milk Fat In Foam Formation and Stability. Journal of Dairy Science. 77(1). 55–63. 12 indexed citations
20.
Tong, P. S., et al.. (1990). Membrane fouling associated with milk protein adsorption on ultrafiltration membranes.. Journal of Dairy Science. 73. 1 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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