Palatasa Havea

1.3k total citations
18 papers, 968 citations indexed

About

Palatasa Havea is a scholar working on Food Science, Molecular Biology and Immunology and Allergy. According to data from OpenAlex, Palatasa Havea has authored 18 papers receiving a total of 968 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 5 papers in Molecular Biology and 4 papers in Immunology and Allergy. Recurrent topics in Palatasa Havea's work include Proteins in Food Systems (18 papers), Microencapsulation and Drying Processes (8 papers) and Food Allergy and Anaphylaxis Research (4 papers). Palatasa Havea is often cited by papers focused on Proteins in Food Systems (18 papers), Microencapsulation and Drying Processes (8 papers) and Food Allergy and Anaphylaxis Research (4 papers). Palatasa Havea collaborates with scholars based in New Zealand, France and Netherlands. Palatasa Havea's co-authors include Lawrence K. Creamer, Harjinder Singh, Alistair Carr, Philip Watkinson, Skelte G. Anema, B. Kuhn‐Sherlock, Osvaldo H. Campanella, C. G. de Kruif, C. Coker and Changjun Zhu and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Dairy Science.

In The Last Decade

Palatasa Havea

18 papers receiving 944 citations

Peers

Countries citing papers authored by Palatasa Havea

Since Specialization

Citations

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

Fields of papers citing papers by Palatasa Havea

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Palatasa Havea

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

All Works

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18 of 18 papers shown

#	Work	Indexed citations
1	Influence of the Volume Fraction, Size and Surface Coating of Hard Spheres on the Microstructure and Rheological Properties of Model Mozzarella Cheese 2016 ·Food Biophysics ·(unknown), Palatasa Havea, Graeme Gillies, (unknown), Matt Golding	19
2	Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels 2014 ·International Dairy Journal ·(unknown), Marie Wong, Fanny Guyomarc’H, Palatasa Havea, Skelte G. Anema	19
3	Water holding capacity and swelling of casein hydrogels 2014 ·Food Hydrocolloids ·C. G. de Kruif, Skelte G. Anema, Changjun Zhu, Palatasa Havea, C. Coker	95
4	The effect of the addition of thiol reagents to heated milk on protein interactions and acid gelation properties 2014 ·International Dairy Journal ·(unknown), Skelte G. Anema, Fanny Guyomarc’H, Marie Wong, Palatasa Havea	4
5	The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent 2012 ·Food Chemistry ·(unknown), Marie Wong, Palatasa Havea, Fanny Guyomarc’H, Skelte G. Anema	15
6	Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions 2012 ·International Dairy Journal ·(unknown), Skelte G. Anema, Palatasa Havea, Fanny Guyomarc’H, Marie Wong	6
7	Effects of Adding Low Levels of a Disulfide Reducing Agent on the Disulfide Interactions of β-Lactoglobulin and κ-Casein in Skim Milk 2012 ·Journal of Agricultural and Food Chemistry ·(unknown), Marie Wong, Skelte G. Anema, Palatasa Havea, Fanny Guyomarc’H	12
8	Behavior of Protein in the Presence of Calcium during Heating of Whey Protein Concentrate Solutions 2011 ·Journal of Agricultural and Food Chemistry ·(unknown), Palatasa Havea, Owen J. McCarthy, Philip Watkinson, Harjinder Singh	29
9	Heat-Induced Whey Protein Gels: Protein−Protein Interactions and Functional Properties 2009 ·Journal of Agricultural and Food Chemistry ·Palatasa Havea, Philip Watkinson, B. Kuhn‐Sherlock	78
10	Protein interactions in milk protein concentrate powders 2005 ·International Dairy Journal ·Palatasa Havea	186
11	Pressure-Induced Unfolding and Aggregation of the Proteins in Whey Protein Concentrate Solutions 2005 ·Journal of Agricultural and Food Chemistry ·Hasmukh A. Patel, Harjinder Singh, Palatasa Havea, Thérèse Considine, Lawrence K. Creamer	46
12	The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels 2004 ·Journal of Dairy Research ·Palatasa Havea, Alistair Carr, Lawrence K. Creamer	98
13	Heat-Induced Reactions Involving β-Lactoglobulin and Other Milk Proteins in Milk, Whey, and Model Systems 2002 ·Journal of Dairy Science ·Lawrence K. Creamer, Gavin A. Manderson, Youn‐Ho Hong, Palatasa Havea, (unknown), Harjinder Singh, Annie Bienvenue, Rafael Jiménez‐Flores	1
14	Heat-Induced Aggregation of Whey Proteins: Comparison of Cheese WPC with Acid WPC and Relevance of Mineral Composition 2002 ·Journal of Agricultural and Food Chemistry ·Palatasa Havea, Harjinder Singh, Lawrence K. Creamer	60
15	Characterization of heat-induced aggregates of β-lactoglobulin, α-lactalbumin and bovine serum albumin in a whey protein concentrate environment 2001 ·Journal of Dairy Research ·Palatasa Havea, Harjinder Singh, Lawrence K. Creamer	146
16	Milk protein interactions and functionality of dairy ingredients. 2000 ·Australian Journal of Dairy Technology ·Harjinder Singh, Aiqian Ye, Palatasa Havea	4
17	Formation of New Protein Structures in Heated Mixtures of BSA and α-Lactalbumin 2000 ·Journal of Agricultural and Food Chemistry ·Palatasa Havea, Harjinder Singh, Lawrence K. Creamer	45
18	Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions 1998 ·Journal of Dairy Research ·Palatasa Havea, Harjinder Singh, Lawrence K. Creamer, Osvaldo H. Campanella	105

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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