S. Govindasamy-Lucey

1.3k total citations
41 papers, 951 citations indexed

About

S. Govindasamy-Lucey is a scholar working on Food Science, Molecular Biology and Biotechnology. According to data from OpenAlex, S. Govindasamy-Lucey has authored 41 papers receiving a total of 951 indexed citations (citations by other indexed papers that have themselves been cited), including 37 papers in Food Science, 10 papers in Molecular Biology and 9 papers in Biotechnology. Recurrent topics in S. Govindasamy-Lucey's work include Probiotics and Fermented Foods (30 papers), Proteins in Food Systems (29 papers) and Protein Hydrolysis and Bioactive Peptides (10 papers). S. Govindasamy-Lucey is often cited by papers focused on Probiotics and Fermented Foods (30 papers), Proteins in Food Systems (29 papers) and Protein Hydrolysis and Bioactive Peptides (10 papers). S. Govindasamy-Lucey collaborates with scholars based in United States, Ireland and Denmark. S. Govindasamy-Lucey's co-authors include J.A. Lucey, J.J. Jaeggi, M.E. Johnson, Paul L.H. McSweeney, Kwang‐il Lim, Yves Berger, D. L. Thomas, W.L. Wendorff, B.C. McKusick and M. D. Bishop and has published in prestigious journals such as Journal of Dairy Science, Journal of Animal Science and International Dairy Journal.

In The Last Decade

S. Govindasamy-Lucey

40 papers receiving 912 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
S. Govindasamy-Lucey United States 19 755 259 232 184 111 41 951
J.J. Jaeggi United States 19 812 1.1× 223 0.9× 248 1.1× 197 1.1× 98 0.9× 41 983
Golfo Moatsou Greece 21 741 1.0× 472 1.8× 327 1.4× 178 1.0× 122 1.1× 57 1.0k
Ekaterini Moschopoulou Greece 16 592 0.8× 313 1.2× 249 1.1× 134 0.7× 122 1.1× 32 743
I. Kandarakis Greece 19 672 0.9× 442 1.7× 252 1.1× 166 0.9× 105 0.9× 28 877
Dubravka Samaržija Croatia 13 389 0.5× 226 0.9× 142 0.6× 107 0.6× 59 0.5× 58 617
Atanu Jana India 12 614 0.8× 187 0.7× 147 0.6× 177 1.0× 64 0.6× 44 785
Jasmina Havranek Croatia 12 379 0.5× 215 0.8× 176 0.8× 97 0.5× 35 0.3× 77 621
Timothy P. Guinee Ireland 22 1.3k 1.7× 510 2.0× 495 2.1× 317 1.7× 162 1.5× 29 1.5k
Luana Limoeiro Ferrão Brazil 6 472 0.6× 164 0.6× 205 0.9× 270 1.5× 46 0.4× 9 684
Hanh T.H. Nguyen New Zealand 15 439 0.6× 237 0.9× 149 0.6× 158 0.9× 36 0.3× 27 655

Countries citing papers authored by S. Govindasamy-Lucey

Since Specialization
Citations

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

Fields of papers citing papers by S. Govindasamy-Lucey

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by S. Govindasamy-Lucey. 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 S. Govindasamy-Lucey. The network helps show where S. Govindasamy-Lucey may publish in the future.

Co-authorship network of co-authors of S. Govindasamy-Lucey

This figure shows the co-authorship network connecting the top 25 collaborators of S. Govindasamy-Lucey. A scholar is included among the top collaborators of S. Govindasamy-Lucey 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 S. Govindasamy-Lucey. S. Govindasamy-Lucey 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.
Lillevang, Søren K., et al.. (2025). Low-moisture part-skim mozzarella made from milk with varying casein contents. Journal of Dairy Science. 108(7). 6771–6787. 1 indexed citations
2.
Govindasamy-Lucey, S., et al.. (2025). Impact of protein content and pH on the properties of microwaved, expanded, shelf-stable cheese puff snacks made from dairy powders. Journal of Dairy Science. 108(8). 8061–8075.
3.
Govindasamy-Lucey, S., et al.. (2024). Impact of pre-acidification on the functionality and insoluble calcium levels of low-moisture part-skim mozzarella made from high-casein milk. Journal of Dairy Science. 108(1). 173–189. 3 indexed citations
4.
Govindasamy-Lucey, S., et al.. (2024). Heat-stable whey protein isolate made using isoelectric precipitation and clarification. Journal of Dairy Science. 107(9). 6629–6642. 2 indexed citations
5.
Riebel, Bettina R., S. Govindasamy-Lucey, J.J. Jaeggi, & J.A. Lucey. (2023). Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments. Journal of Dairy Science. 107(1). 74–90. 7 indexed citations
6.
Govindasamy-Lucey, S., et al.. (2022). Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content. Journal of Dairy Science. 105(12). 9367–9386. 12 indexed citations
7.
Govindasamy-Lucey, S., et al.. (2020). Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese. Journal of Dairy Science. 103(11). 9906–9922. 10 indexed citations
8.
Govindasamy-Lucey, S., et al.. (2018). Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage. Journal of Dairy Science. 101(8). 6853–6865. 23 indexed citations
9.
Govindasamy-Lucey, S., et al.. (2015). Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese. Journal of Dairy Science. 98(10). 6713–6726. 19 indexed citations
10.
Govindasamy-Lucey, S., et al.. (2015). Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages. Journal of Dairy Science. 99(1). 41–52. 51 indexed citations
11.
Govindasamy-Lucey, S., et al.. (2013). Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese. Journal of Dairy Science. 97(1). 85–96. 60 indexed citations
12.
Govindasamy-Lucey, S., et al.. (2013). Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese. Journal of Dairy Science. 96(11). 6792–6806. 15 indexed citations
13.
Govindasamy-Lucey, S., et al.. (2011). Impact of grating size on the texture and melting properties of reformed non-fat cheese.. Milk science international/Milchwissenschaft. 66(2). 169–172. 1 indexed citations
14.
Johnson, M.E., et al.. (2011). Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening. Journal of Dairy Science. 94(6). 2692–2700. 8 indexed citations
15.
Govindasamy-Lucey, S., et al.. (2010). Impact of camel chymosin on the texture and sensory properties of low-fat cheddar cheese. Australian Journal of Dairy Technology. 65(3). 139–142. 18 indexed citations
16.
Govindasamy-Lucey, S., et al.. (2008). Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents. Journal of Dairy Science. 91(12). 4501–4517. 101 indexed citations
17.
Govindasamy-Lucey, S., et al.. (2006). Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese. Journal of Dairy Science. 89(2). 454–467. 43 indexed citations
18.
Walsh, Marie K., J.A. Lucey, S. Govindasamy-Lucey, M. M. Pace, & M. D. Bishop. (2003). Comparison of Milk Produced by Cows Cloned by Nuclear Transfer with Milk from Non-Cloned Cows. Cloning and Stem Cells. 5(3). 213–219. 41 indexed citations
19.
Jaeggi, J.J., S. Govindasamy-Lucey, Yves Berger, et al.. (2003). Hard Ewe's Milk Cheese Manufactured from Milk of Three Different Groups of Somatic Cell Counts. Journal of Dairy Science. 86(10). 3082–3089. 71 indexed citations
20.
Govindasamy-Lucey, S., Pramod K. Gopal, Patrick A. Sullivan, & Christopher J. Pillidge. (2000). Varying influence of the autolysin, N-acetyl muramidase, and the cell envelope proteinase on the rate of autolysis of six commercial Lactococcus lactis cheese starter bacteria grown in milk. Journal of Dairy Research. 67(4). 585–596. 15 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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