Pablo Busti

575 total citations
21 papers, 488 citations indexed

About

Pablo Busti is a scholar working on Food Science, Molecular Biology and Materials Chemistry. According to data from OpenAlex, Pablo Busti has authored 21 papers receiving a total of 488 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 6 papers in Molecular Biology and 4 papers in Materials Chemistry. Recurrent topics in Pablo Busti's work include Proteins in Food Systems (16 papers), Microencapsulation and Drying Processes (9 papers) and Protein Interaction Studies and Fluorescence Analysis (4 papers). Pablo Busti is often cited by papers focused on Proteins in Food Systems (16 papers), Microencapsulation and Drying Processes (9 papers) and Protein Interaction Studies and Fluorescence Analysis (4 papers). Pablo Busti collaborates with scholars based in Argentina. Pablo Busti's co-authors include Néstor J. Delorenzi, Carlos A. Gatti, Valeria Boeris, Débora N. López, Jorge R. Wagner, Darío Spelzini, Roxana A. Verdini, Juan F. Delgado, Amelia C. Rubiolo and Marina Soazo and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Pablo Busti

21 papers receiving 480 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Pablo Busti Argentina 14 393 136 99 79 56 21 488
Osvaldo E. Sponton Argentina 11 378 1.0× 126 0.9× 85 0.9× 47 0.6× 57 1.0× 17 455
Pascaline Hamon France 15 423 1.1× 120 0.9× 129 1.3× 71 0.9× 24 0.4× 30 550
Carlos A. Gatti Argentina 13 351 0.9× 200 1.5× 55 0.6× 52 0.7× 53 0.9× 31 509
Amir Malaki Nik Canada 12 607 1.5× 112 0.8× 196 2.0× 79 1.0× 53 0.9× 12 694
Hairan Ma China 7 252 0.6× 105 0.8× 62 0.6× 45 0.6× 55 1.0× 15 369
Ling Ma China 12 400 1.0× 132 1.0× 88 0.9× 51 0.6× 52 0.9× 19 510
Sampson Anankanbil Denmark 12 225 0.6× 157 1.2× 53 0.5× 50 0.6× 31 0.6× 25 461
Mary-Ann Augustin Australia 14 683 1.7× 168 1.2× 176 1.8× 80 1.0× 71 1.3× 18 847
Guo Huang China 7 536 1.4× 132 1.0× 117 1.2× 194 2.5× 55 1.0× 8 638

Countries citing papers authored by Pablo Busti

Since Specialization
Citations

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

Fields of papers citing papers by Pablo Busti

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Pablo Busti

This figure shows the co-authorship network connecting the top 25 collaborators of Pablo Busti. A scholar is included among the top collaborators of Pablo Busti 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 Pablo Busti. Pablo Busti 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.
Verdini, Roxana A., et al.. (2023). Characterization of polyphenols compounds extracted from stressed apple peel and their interaction with β-lactoglobulin. Heliyon. 9(9). e20010–e20010. 2 indexed citations
2.
Verdini, Roxana A., et al.. (2021). Characterisation of beta‐lactoglobulin/sodium alginate dry films. International Journal of Food Science & Technology. 57(1). 242–248. 5 indexed citations
3.
López, Débora N., et al.. (2020). Acid‐induced aggregation and gelation of heat‐treated chia proteins. International Journal of Food Science & Technology. 56(4). 1641–1648. 4 indexed citations
4.
Busti, Pablo, et al.. (2018). Formación de nanocomplejos entre polifenoles de cáscaras de manzanas y beta-lactoglobulina para su potencial aplicación en alimentos funcionales. Redalyc (Universidad Autónoma del Estado de México). 15. 1 indexed citations
5.
López, Débora N., et al.. (2018). Effects of extraction pH of chia protein isolates on functional properties. LWT. 97. 523–529. 38 indexed citations
6.
7.
Delorenzi, Néstor J., et al.. (2018). Complejos vitamina E-β-lactoglobulina incluidos en películas biopoliméricas de alginato de sodio. Redalyc (Universidad Autónoma del Estado de México). 15. 1 indexed citations
8.
López, Débora N., Pablo Busti, Juan F. Delgado, et al.. (2017). “Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds”. LWT. 90. 396–402. 39 indexed citations
9.
Piccirilli, Gisela N., et al.. (2017). Physicochemical Characterization of a Heat Treated Calcium Alginate Dry Film Prepared with Chicken Stock. Journal of Food Science. 82(4). 945–951. 6 indexed citations
10.
Soazo, Marina, et al.. (2015). Heat treatment of calcium alginate films obtained by ultrasonic atomizing: Physicochemical characterization. Food Hydrocolloids. 51. 193–199. 33 indexed citations
11.
Busti, Pablo, et al.. (2013). Glycation of heat-treated β-lactoglobulin: Effects on foaming properties. Food Research International. 54(1). 902–909. 15 indexed citations
12.
Busti, Pablo, et al.. (2012). Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment. Food Research International. 51(1). 1–7. 44 indexed citations
13.
14.
Busti, Pablo, et al.. (2010). Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties. Food Hydrocolloids. 25(5). 1009–1015. 87 indexed citations
15.
Busti, Pablo, Carlos A. Gatti, & Néstor J. Delorenzi. (2005). Binding of alkylsulfonate ligands to bovine β-lactoglobulin: Effects on protein thermal unfolding. Food Research International. 39(4). 503–509. 10 indexed citations
16.
Busti, Pablo, Carlos A. Gatti, & Néstor J. Delorenzi. (2005). Thermal unfolding of bovine β-lactoglobulin studied by UV spectroscopy and fluorescence quenching. Food Research International. 38(5). 543–550. 27 indexed citations
17.
Busti, Pablo, et al.. (2004). Binding of alkylsulfonate ligands to bovine β-lactoglobulin: effects on protein denaturation by urea. Food Hydrocolloids. 19(2). 249–255. 14 indexed citations
18.
Busti, Pablo, et al.. (2002). Use of fluorescence methods to monitor unfolding transitions in β-lactoglobulin. Food Research International. 35(9). 871–877. 28 indexed citations
19.
Busti, Pablo, et al.. (1999). Interaction of Alkylsulfonate Ligands with β-Lactoglobulin AB from Bovine Milk. Journal of Agricultural and Food Chemistry. 47(9). 3628–3631. 26 indexed citations
20.
Busti, Pablo, Carlos A. Gatti, & Néstor J. Delorenzi. (1998). Some aspects of β-lactoglobulin structural properties in solution studied by fluorescence quenching. International Journal of Biological Macromolecules. 23(2). 143–148. 38 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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