Stephan Drusch

7.8k total citations
154 papers, 6.0k citations indexed

About

Stephan Drusch is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Stephan Drusch has authored 154 papers receiving a total of 6.0k indexed citations (citations by other indexed papers that have themselves been cited), including 118 papers in Food Science, 33 papers in Plant Science and 22 papers in Nutrition and Dietetics. Recurrent topics in Stephan Drusch's work include Proteins in Food Systems (87 papers), Microencapsulation and Drying Processes (56 papers) and Polysaccharides Composition and Applications (44 papers). Stephan Drusch is often cited by papers focused on Proteins in Food Systems (87 papers), Microencapsulation and Drying Processes (56 papers) and Polysaccharides Composition and Applications (44 papers). Stephan Drusch collaborates with scholars based in Germany, Ireland and Netherlands. Stephan Drusch's co-authors include Karin Schwarz, Yvonne Serfert, Martina Klost, Sandra Böttcher, F. Tamm, Hanna Kastner, Monika Brückner‐Gühmann, Matteo Scampicchio, Saverio Mannino and Ulrike Einhorn-Stoll and has published in prestigious journals such as Langmuir, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Stephan Drusch

148 papers receiving 5.8k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Stephan Drusch Germany 46 4.3k 1.1k 978 931 795 154 6.0k
Sylvie L. Turgeon Canada 44 4.6k 1.1× 984 0.9× 1.5k 1.5× 1.5k 1.6× 612 0.8× 134 7.1k
Mary Ann Augustin Australia 51 5.2k 1.2× 1.0k 1.0× 1.6k 1.7× 1.5k 1.6× 747 0.9× 203 8.5k
Xiaonan Sui China 44 4.5k 1.0× 944 0.9× 1.6k 1.7× 1.5k 1.6× 686 0.9× 163 6.7k
Yufei Hua China 44 4.1k 0.9× 847 0.8× 1.5k 1.5× 1.6k 1.8× 490 0.6× 186 5.9k
Cuixia Sun China 52 5.0k 1.2× 881 0.8× 1.3k 1.4× 1.0k 1.1× 1.6k 2.0× 98 7.3k
Ruijin Yang China 44 2.1k 0.5× 1.1k 1.0× 986 1.0× 2.1k 2.3× 491 0.6× 221 6.6k
Baokun Qi China 50 6.4k 1.5× 987 0.9× 1.8k 1.8× 1.7k 1.9× 1.1k 1.4× 202 8.3k
E.J. Vernon‐Carter Mexico 49 6.1k 1.4× 1.3k 1.2× 2.4k 2.4× 716 0.8× 547 0.7× 238 8.3k
Wei Zhao China 42 1.6k 0.4× 720 0.7× 730 0.7× 1.9k 2.0× 512 0.6× 221 5.6k
Shuqin Xia China 50 4.1k 0.9× 892 0.8× 1.1k 1.1× 1.8k 1.9× 578 0.7× 149 7.3k

Countries citing papers authored by Stephan Drusch

Since Specialization
Citations

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

Fields of papers citing papers by Stephan Drusch

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Stephan Drusch

This figure shows the co-authorship network connecting the top 25 collaborators of Stephan Drusch. A scholar is included among the top collaborators of Stephan Drusch 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 Stephan Drusch. Stephan Drusch 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.
Klost, Martina, Stephan Drusch, Baohu Wu, et al.. (2025). Influence of mono- and divalent cations on heat induced gelation of protein from mealworm (Tenebrio molitor) at various structural length scales. Food Hydrocolloids. 171. 111800–111800.
2.
Bridot, Jean‐Luc, et al.. (2025). Tuning interfacial properties of phospholipid stabilised oil–water interfaces by changing the phospholipid headgroup or fatty acyl chain. Journal of Colloid and Interface Science. 686. 203–217. 6 indexed citations
3.
Drusch, Stephan, et al.. (2025). Behaviour of potato protein-pectin conjugates in emulsions: Insights from interfacial shear rheology. Food Hydrocolloids. 163. 111107–111107. 3 indexed citations
4.
Nikiforidis, Constantinos V., et al.. (2025). Regulating the heat stability of protein-phospholipid stabilised oil-water emulsions by changing the phospholipid headgroup or fatty acyl chain. Journal of Colloid and Interface Science. 705. 139530–139530.
5.
Comunian, Talita A., Daniela Freitas, Gaëtan Drouin, et al.. (2024). Semi-dynamic in vitro digestion of sourdough bread enriched with flaxseed oil coacervates. Food Structure. 40. 100371–100371. 3 indexed citations
6.
Tang, Xin, Naschla Gasaly, Denis Poncelet, et al.. (2024). Pectin-based encapsulation systems for the protection of beneficial bacterial species and impact on intestinal barrier function in vitro. Food Hydrocolloids. 160. 110765–110765. 9 indexed citations
7.
Drusch, Stephan, et al.. (2024). Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions. Food Hydrocolloids. 156. 110251–110251. 6 indexed citations
8.
9.
Rolin, Claus, et al.. (2023). Interaction of sugar beet pectin and pea protein: Impact of neutral sugar side chains and acetyl groups. Food Hydrocolloids. 138. 108454–108454. 20 indexed citations
10.
Drusch, Stephan, Stefan Töpfl, Andreas Juadjur, et al.. (2023). Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels. Innovative Food Science & Emerging Technologies. 85. 103333–103333. 16 indexed citations
11.
Fritsching, Udo, et al.. (2023). Lipase adsorption during premix-membrane emulsification affects membrane surface properties and structural conformation of lipase. Process Biochemistry. 132. 75–85. 2 indexed citations
12.
Kastner, Hanna, et al.. (2023). Impact of process conditions and type of protein on conjugate formation with pectin by vacuum drying. Food Hydrocolloids. 139. 108517–108517. 6 indexed citations
13.
14.
Morales‐Medina, R., et al.. (2023). Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt. Food Hydrocolloids. 146. 109296–109296. 9 indexed citations
15.
16.
Brückner‐Gühmann, Monika, et al.. (2021). Oat protein as plant-derived gelling agent: Properties and potential of modification. Future Foods. 4. 100053–100053. 39 indexed citations
17.
18.
Tobin, John T., et al.. (2020). Interfacial properties of milk proteins: A review. Advances in Colloid and Interface Science. 295. 102347–102347. 56 indexed citations
19.
Tamm, F., et al.. (2015). Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids. European Journal of Lipid Science and Technology. 117(12). 1960–1970. 32 indexed citations
20.
Drusch, Stephan. (2010). Microencapsulation of plant ingredients.. 15(4). 173–178. 1 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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