Patricia Hilda Risso

601 total citations
35 papers, 483 citations indexed

About

Patricia Hilda Risso is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Patricia Hilda Risso has authored 35 papers receiving a total of 483 indexed citations (citations by other indexed papers that have themselves been cited), including 32 papers in Food Science, 14 papers in Molecular Biology and 8 papers in Nutrition and Dietetics. Recurrent topics in Patricia Hilda Risso's work include Proteins in Food Systems (32 papers), Protein Hydrolysis and Bioactive Peptides (10 papers) and Polysaccharides Composition and Applications (9 papers). Patricia Hilda Risso is often cited by papers focused on Proteins in Food Systems (32 papers), Protein Hydrolysis and Bioactive Peptides (10 papers) and Polysaccharides Composition and Applications (9 papers). Patricia Hilda Risso collaborates with scholars based in Argentina, Brazil and Mexico. Patricia Hilda Risso's co-authors include María Eugenia Hidalgo, Adriano Brandelli, Ana Paula Folmer Corrêa, Daniel Joner Daroit, Carlos A. Gatti, Fernanda Cortez Lopes, Jéferson Segalin, Valeria Boeris, Micaela Galante and Jorge R. Wagner and has published in prestigious journals such as The Journal of Physical Chemistry B, Journal of Agricultural and Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Patricia Hilda Risso

31 papers receiving 467 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Patricia Hilda Risso Argentina	12	320	230	85	78	68	35	483
Harriman Aley Morais Brazil	14	216 0.7×	313 1.4×	70 0.8×	49 0.6×	78 1.1×	47	508
Ara Kanekanian United Kingdom	11	203 0.6×	229 1.0×	61 0.7×	66 0.8×	128 1.9×	22	455
Milica Pavlićević Serbia	8	179 0.6×	241 1.0×	55 0.6×	54 0.7×	74 1.1×	16	400
Subin R. C. K. Rajendran Canada	13	246 0.8×	395 1.7×	59 0.7×	88 1.1×	132 1.9×	16	676
Cornelly van der Ven Netherlands	7	304 0.9×	401 1.7×	156 1.8×	54 0.7×	62 0.9×	8	588
Guangqiang Wei China	13	204 0.6×	286 1.2×	86 1.0×	66 0.8×	36 0.5×	24	400
Judith Jiménez‐Guzmán Mexico	8	212 0.7×	181 0.8×	53 0.6×	105 1.3×	33 0.5×	24	343
B.H. Lee Canada	14	324 1.0×	390 1.7×	74 0.9×	158 2.0×	32 0.5×	17	584
Srinivas Rayaprolu United States	10	149 0.5×	188 0.8×	31 0.4×	57 0.7×	56 0.8×	17	340

Countries citing papers authored by Patricia Hilda Risso

Since Specialization

Citations

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

Fields of papers citing papers by Patricia Hilda Risso

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Patricia Hilda Risso. 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 Patricia Hilda Risso. The network helps show where Patricia Hilda Risso may publish in the future.

Co-authorship network of co-authors of Patricia Hilda Risso

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

All Works

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20 of 20 papers shown

Risso, Patricia Hilda, et al.. (2023). Rheological, Physical, and Spectroscopical Characterization of Gamma-Irradiated Albumin Nanoparticles Loaded with Anthocyanin. The Journal of Physical Chemistry B. 127(24). 5432–5444.

Uniacke‐Lowe, T., et al.. (2019). Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture. Brazilian Archives of Biology and Technology. 62.

Hidalgo, María Eugenia, et al.. (2019). Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels. LWT. 113. 108286–108286. 29 indexed citations

Palazolo, Gonzalo G., et al.. (2019). Heat treatments of defatted soy flour: Impact on protein structure, aggregation, and cold-set gelation properties. Food Structure. 22. 100130–100130. 18 indexed citations

Hidalgo, María Eugenia, et al.. (2019). Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes. Journal of Food Science. 84(5). 980–989. 2 indexed citations

López, Débora N., et al.. (2018). Peptidase from Aspergillus niger NRRL 3: Optimization of its production by solid-state fermentation, purification and characterization. LWT. 98. 485–491. 14 indexed citations

López, Débora N., et al.. (2017). Physicochemical study of mixed systems composed by bovine caseinate and the galactomannan from Gleditsia amorphoides. Carbohydrate Polymers. 173. 1–6. 10 indexed citations

Pellegrino, José M., Marina Soazo, Ana Paula Folmer Corrêa, et al.. (2017). Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool. Colloids and Surfaces B Biointerfaces. 161. 296–301. 8 indexed citations

Galante, Micaela, et al.. (2017). Effect of cholesterol‐reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese. International Journal of Dairy Technology. 70(4). 533–541. 11 indexed citations

10.

Galante, Micaela, et al.. (2017). Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum. International Journal of Food Properties. 20(sup3). S2569–S2578. 18 indexed citations

11.

López, Débora N., et al.. (2017). Effect of the espina corona gum on caseinate acid-induced gels. LWT. 85. 121–128. 9 indexed citations

12.

Hidalgo, María Eugenia, et al.. (2016). Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels. Gels. 2(3). 23–23. 11 indexed citations

13.

Spelzini, Darío, et al.. (2016). Milk protein suspensions enriched with three essential minerals: Physicochemical characterization and aggregation induced by a novel enzymatic pool. Colloids and Surfaces B Biointerfaces. 140. 452–459. 6 indexed citations

14.

Palazolo, Gonzalo G., et al.. (2016). Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments. International Journal of Food Properties. 20(10). 2358–2372. 6 indexed citations

15.

Risso, Patricia Hilda, et al.. (2011). TEXTURE ANALYSIS OF MILK PROTEIN GELS USING DIGITAL IMAGE ANALYSIS. 322–325.

16.

Corrêa, Ana Paula Folmer, Daniel Joner Daroit, Fernanda Cortez Lopes, et al.. (2011). Antioxidant, antihypertensive and antimicrobial properties of ovine milk caseinate hydrolyzed with a microbial protease. Journal of the Science of Food and Agriculture. 91(12). 2247–2254. 138 indexed citations

17.

Hidalgo, María Eugenia, et al.. (2009). A study on bovine kappa-casein aggregation after the enzymatic action of chymosin. Colloids and Surfaces B Biointerfaces. 76(2). 556–563. 6 indexed citations

18.

Risso, Patricia Hilda, et al.. (2008). Hydrodynamic properties–structure relationship for sodium caseinates in presence of calcium. Colloids and Surfaces A Physicochemical and Engineering Aspects. 327(1-3). 51–56. 9 indexed citations

19.

Risso, Patricia Hilda, et al.. (2007). Identification of interactions involved in rennet gel structures using dissociating chemical agents. Colloid & Polymer Science. 285(11). 1281–1286. 6 indexed citations

20.

Risso, Patricia Hilda, et al.. (2000). Comparative study of the action of anionic and non-ionic hydrophobic fluorescent markers on the enzymic coagulation of heated bovine casein micelles. Food Hydrocolloids. 14(2). 179–185. 6 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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