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, Changjun Zhu and C. Coker 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

Author Peers

Peers are selected by citation overlap in the author's most active subfields. citations · hero ref

Author Last Decade Papers Cites
Palatasa Havea 833 226 176 139 81 18 968
Muditha Dissanayake 777 0.9× 281 1.2× 165 0.9× 131 0.9× 101 1.2× 17 941
Dany Doucet 570 0.7× 396 1.8× 160 0.9× 91 0.7× 51 0.6× 13 794
Alexander Tolkach 650 0.8× 210 0.9× 113 0.6× 175 1.3× 72 0.9× 34 918
Laurence Donato 1.2k 1.4× 240 1.1× 160 0.9× 207 1.5× 56 0.7× 21 1.3k
Hongjuan Li 816 1.0× 303 1.3× 212 1.2× 270 1.9× 120 1.5× 61 1.0k
Sylvie Marchesseau 759 0.9× 251 1.1× 181 1.0× 148 1.1× 120 1.5× 41 1.0k
Lydia Campbell 672 0.8× 178 0.8× 170 1.0× 148 1.1× 31 0.4× 17 865
Thérèse Considine 965 1.2× 418 1.8× 284 1.6× 275 2.0× 146 1.8× 22 1.3k
M. Tamehana 934 1.1× 139 0.6× 109 0.6× 181 1.3× 40 0.5× 11 1.0k
M.E. Mangino 843 1.0× 297 1.3× 252 1.4× 205 1.5× 53 0.7× 33 1.0k

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

18 of 18 papers shown
1.
2.
Wong, Marie, et al.. (2014). Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels. International Dairy Journal. 37(2). 57–63. 19 indexed citations
3.
Kruif, C. G. de, Skelte G. Anema, Changjun Zhu, Palatasa Havea, & C. Coker. (2014). Water holding capacity and swelling of casein hydrogels. Food Hydrocolloids. 44. 372–379. 95 indexed citations
4.
Anema, Skelte G., et al.. (2014). The effect of the addition of thiol reagents to heated milk on protein interactions and acid gelation properties. International Dairy Journal. 42. 42–50. 4 indexed citations
5.
Wong, Marie, et al.. (2012). The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent. Food Chemistry. 138(2-3). 1604–1609. 15 indexed citations
6.
Anema, Skelte G., et al.. (2012). Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions. International Dairy Journal. 26(1). 78–82. 6 indexed citations
7.
Wong, Marie, et al.. (2012). Effects of Adding Low Levels of a Disulfide Reducing Agent on the Disulfide Interactions of β-Lactoglobulin and κ-Casein in Skim Milk. Journal of Agricultural and Food Chemistry. 60(9). 2337–2342. 12 indexed citations
8.
Havea, Palatasa, et al.. (2011). Behavior of Protein in the Presence of Calcium during Heating of Whey Protein Concentrate Solutions. Journal of Agricultural and Food Chemistry. 59(24). 13156–13164. 29 indexed citations
9.
Havea, Palatasa, Philip Watkinson, & B. Kuhn‐Sherlock. (2009). Heat-Induced Whey Protein Gels: Protein−Protein Interactions and Functional Properties. Journal of Agricultural and Food Chemistry. 57(4). 1506–1512. 78 indexed citations
10.
Havea, Palatasa. (2005). Protein interactions in milk protein concentrate powders. International Dairy Journal. 16(5). 415–422. 186 indexed citations
11.
Patel, Hasmukh A., Harjinder Singh, Palatasa Havea, Thérèse Considine, & Lawrence K. Creamer. (2005). Pressure-Induced Unfolding and Aggregation of the Proteins in Whey Protein Concentrate Solutions. Journal of Agricultural and Food Chemistry. 53(24). 9590–9601. 46 indexed citations
12.
Havea, Palatasa, Alistair Carr, & Lawrence K. Creamer. (2004). The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels. Journal of Dairy Research. 71(3). 330–339. 98 indexed citations
13.
Creamer, Lawrence K., Gavin A. Manderson, Youn‐Ho Hong, et al.. (2002). Heat-Induced Reactions Involving β-Lactoglobulin and Other Milk Proteins in Milk, Whey, and Model Systems. Journal of Dairy Science. 85. 50–51. 1 indexed citations
14.
Havea, Palatasa, Harjinder Singh, & Lawrence K. Creamer. (2002). Heat-Induced Aggregation of Whey Proteins:  Comparison of Cheese WPC with Acid WPC and Relevance of Mineral Composition. Journal of Agricultural and Food Chemistry. 50(16). 4674–4681. 60 indexed citations
15.
Havea, Palatasa, Harjinder Singh, & Lawrence K. Creamer. (2001). Characterization of heat-induced aggregates of β-lactoglobulin, α-lactalbumin and bovine serum albumin in a whey protein concentrate environment. Journal of Dairy Research. 68(3). 483–497. 146 indexed citations
16.
Singh, Harjinder, Aiqian Ye, & Palatasa Havea. (2000). Milk protein interactions and functionality of dairy ingredients.. Australian Journal of Dairy Technology. 55(2). 71–77. 4 indexed citations
17.
Havea, Palatasa, Harjinder Singh, & Lawrence K. Creamer. (2000). Formation of New Protein Structures in Heated Mixtures of BSA and α-Lactalbumin. Journal of Agricultural and Food Chemistry. 48(5). 1548–1556. 45 indexed citations
18.
Havea, Palatasa, Harjinder Singh, Lawrence K. Creamer, & Osvaldo H. Campanella. (1998). Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions. Journal of Dairy Research. 65(1). 79–91. 105 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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