Philip Watkinson

531 total citations
18 papers, 390 citations indexed

About

Philip Watkinson is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Philip Watkinson has authored 18 papers receiving a total of 390 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 5 papers in Nutrition and Dietetics and 3 papers in Animal Science and Zoology. Recurrent topics in Philip Watkinson's work include Proteins in Food Systems (11 papers), Probiotics and Fermented Foods (6 papers) and Food composition and properties (5 papers). Philip Watkinson is often cited by papers focused on Proteins in Food Systems (11 papers), Probiotics and Fermented Foods (6 papers) and Food composition and properties (5 papers). Philip Watkinson collaborates with scholars based in New Zealand, United Kingdom and France. Philip Watkinson's co-authors include Palatasa Havea, B. Kuhn‐Sherlock, Kenneth M. Mackay, Jason P. Hindmarsh, C. Coker, Anthony McKenna, Robert Crawford, Alistair L. Wilkins, Osvaldo H. Campanella and Harjinder Singh and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Colloid and Interface Science and Journal of Dairy Science.

In The Last Decade

Philip Watkinson

18 papers receiving 369 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Philip Watkinson New Zealand	11	284	83	71	66	31	18	390
S. Manju India	9	84 0.3×	218 2.6×	52 0.7×	99 1.5×	37 1.2×	12	401
Manoj Kumar Rout India	13	158 0.6×	42 0.5×	94 1.3×	191 2.9×	72 2.3×	33	470
P.M.T. de Kok Netherlands	6	213 0.8×	88 1.1×	140 2.0×	105 1.6×	23 0.7×	9	464
Zhiyun Wu Germany	12	120 0.4×	305 3.7×	25 0.4×	74 1.1×	42 1.4×	22	550
I. Heertje Netherlands	14	624 2.2×	109 1.3×	126 1.8×	70 1.1×	87 2.8×	26	772
Zhijiang Zhou China	10	67 0.2×	21 0.3×	68 1.0×	129 2.0×	50 1.6×	16	367
Siew Kim Lee New Zealand	16	666 2.3×	142 1.7×	156 2.2×	140 2.1×	23 0.7×	25	803
Alistair Carr New Zealand	15	486 1.7×	93 1.1×	168 2.4×	124 1.9×	66 2.1×	24	663
Lars H. Øgendal Denmark	13	304 1.1×	124 1.5×	68 1.0×	171 2.6×	84 2.7×	22	595
H. Ernest Henderson United States	10	43 0.2×	42 0.5×	39 0.5×	51 0.8×	23 0.7×	37	341

Countries citing papers authored by Philip Watkinson

Since Specialization

Citations

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

Fields of papers citing papers by Philip Watkinson

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Philip Watkinson

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

All Works

Sort: Min cites: Since: Top N: Style:

18 of 18 papers shown

Watkinson, Philip, et al.. (2022). Evaluation of formulation design on the physical and structural properties of commercial cream cheeses. International Journal of Food Science & Technology. 57(10). 6422–6434. 4 indexed citations

Holroyd, Stephen E., Elizabeth Nickless, & Philip Watkinson. (2022). Raman and mid‐infrared spectroscopy to assess changes in Cheddar cheese with maturation. International Journal of Dairy Technology. 76(2). 408–417. 8 indexed citations

Watkinson, Philip, et al.. (2022). Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant. Food Biophysics. 17(2). 273–287. 7 indexed citations

Hindmarsh, Jason P., Jeremy R. Smith, Alistair Carr, & Philip Watkinson. (2018). Expanding solid-state phosphorus nuclear magnetic resonance insights into Mozzarella cheese ageing. Journal of Food Engineering. 242. 31–46. 7 indexed citations

Hindmarsh, Jason P. & Philip Watkinson. (2017). Experimental evidence for previously unclassified calcium phosphate structures in the casein micelle. Journal of Dairy Science. 100(9). 6938–6948. 31 indexed citations

Watkinson, Philip, et al.. (2016). Microstructural transformations in anisotropy and melt-stretch properties of low moisture part skim mozzarella cheese. International Dairy Journal. 62. 19–27. 11 indexed citations

Zhu, Changjun, et al.. (2015). Characterizing the rheological properties of mozzarella cheese at shear rate and temperature conditions relevant to pizza baking. LWT. 64(1). 82–87. 11 indexed citations

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

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.

Godefroy, S., Jean‐Pierre Korb, Lawrence K. Creamer, Philip Watkinson, & Paul T. Callaghan. (2003). Probing protein hydration and aging of food materials by the magnetic field dependence of proton spin-lattice relaxation times. Journal of Colloid and Interface Science. 267(2). 337–342. 21 indexed citations

11.

Watkinson, Philip, et al.. (2001). Effect of cheese pH and ripening time on model cheese textural properties and proteolysis. International Dairy Journal. 11(4-7). 455–464. 83 indexed citations

12.

Watkinson, Philip, et al.. (1999). NEW PROCEDURE FOR ESTIMATING THE MODULUS OF DEFORMABILITY OF CHEESE FROM UNIAXIAL COMPRESSION TESTS. Journal of Texture Studies. 30(5). 563–580. 5 indexed citations

13.

Campanella, Osvaldo H., et al.. (1998). THE EFFECTS OF pH AND TIME ON RHEOLOGICAL CHANGES DURING EARLY CHEESE MATURATION. Journal of Texture Studies. 29(6). 633–644. 11 indexed citations

14.

Watkinson, Philip, et al.. (1997). Rheological properties and maturation of New Zealand Cheddar cheese. Le Lait. 77(1). 109–120. 33 indexed citations

15.

Watkinson, Philip, et al.. (1990). Effect of humidity on physical and mechanical properties of New Zealand wood composites.. Forest Products Journal. 40. 15–20. 4 indexed citations

16.

Wilkins, Alistair L., Philip Watkinson, & Kenneth M. Mackay. (1987). Aspects of germanium-73 nuclear magnetic resonance spectroscopy. Journal of the Chemical Society Dalton Transactions. 2365–2365. 22 indexed citations

17.

Watkinson, Philip & Kenneth M. Mackay. (1984). On the relation between germanium-73 and other main group IV element NMR chemical shifts. Journal of Organometallic Chemistry. 275(1). 39–42. 20 indexed citations

18.

Mackay, Kenneth M., Philip Watkinson, & Alistair L. Wilkins. (1984). Application of proton polarization transfer to a high-spin nucleus, germanium-73. Journal of the Chemical Society Dalton Transactions. 133–133. 5 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.

Explore authors with similar magnitude of impact