Supratim Ghosh

3.8k total citations
86 papers, 2.8k citations indexed

About

Supratim Ghosh is a scholar working on Food Science, Materials Chemistry and Organic Chemistry. According to data from OpenAlex, Supratim Ghosh has authored 86 papers receiving a total of 2.8k indexed citations (citations by other indexed papers that have themselves been cited), including 64 papers in Food Science, 22 papers in Materials Chemistry and 10 papers in Organic Chemistry. Recurrent topics in Supratim Ghosh's work include Proteins in Food Systems (57 papers), Food Chemistry and Fat Analysis (28 papers) and Pickering emulsions and particle stabilization (21 papers). Supratim Ghosh is often cited by papers focused on Proteins in Food Systems (57 papers), Food Chemistry and Fat Analysis (28 papers) and Pickering emulsions and particle stabilization (21 papers). Supratim Ghosh collaborates with scholars based in Canada, United States and Singapore. Supratim Ghosh's co-authors include Dérick Rousseau, Michael T. Nickerson, John N. Coupland, Athira Mohanan, Tu Tran, Pravin Gadkari, Martin J. T. Reaney, Chi Diem Doan, Jason Maley and Devin G. Peterson and has published in prestigious journals such as Langmuir, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Supratim Ghosh

82 papers receiving 2.8k citations

Peers

Supratim Ghosh
Constantinos V. Nikiforidis Netherlands
Cheryl Chung United States
Kai Knoerzer Australia
Bruno de Cindio Italy
José Muñoz Spain
Shabbar Abbas China
Gaëlle Roudaut France
Larysa Paniwnyk United Kingdom
Kunihiko Uemura Japan
J. Hardy France
Constantinos V. Nikiforidis Netherlands
Supratim Ghosh
Citations per year, relative to Supratim Ghosh Supratim Ghosh (= 1×) peers Constantinos V. Nikiforidis

Countries citing papers authored by Supratim Ghosh

Since Specialization
Citations

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

Fields of papers citing papers by Supratim Ghosh

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Supratim Ghosh

This figure shows the co-authorship network connecting the top 25 collaborators of Supratim Ghosh. A scholar is included among the top collaborators of Supratim Ghosh 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 Supratim Ghosh. Supratim Ghosh 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.
Nasrabadi, Maryam Nikbakht, Michael Eskin, Usha Thiyam‐Holländer, & Supratim Ghosh. (2025). On the stability of acid-soluble pea protein-stabilized beverage emulsions against salt addition and heat treatment. RSC Advances. 15(23). 18430–18443. 1 indexed citations
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Ghosh, Supratim, et al.. (2022). Pectin degree of esterification influences rheology and digestibility of whey protein isolate-pectin stabilized bilayer oil-in-water nanoemulsions. Food Hydrocolloids. 131. 107789–107789. 31 indexed citations
5.
Ghosh, Supratim, et al.. (2022). Effect of the chitosan second layer on the gelation and controlled digestion of Citrem–chitosan bilayer emulsions. Food & Function. 13(5). 2515–2533. 12 indexed citations
6.
Mohanan, Athira, et al.. (2022). Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application. Foods. 11(18). 2887–2887. 14 indexed citations
7.
Liu, Jun, Ian R. Willick, John R. Lawrence, et al.. (2022). Cold and exogenous calcium alter Allium fistulosum cell wall pectin to depress intracellular freezing temperatures. Journal of Experimental Botany. 73(11). 3807–3822. 17 indexed citations
8.
Ai, Yongfeng, et al.. (2021). Utilization of octenyl succinic anhydride-modified pea and corn starches for stabilizing oil-in-water emulsions. Food Hydrocolloids. 118. 106773–106773. 47 indexed citations
9.
Mohanan, Athira, et al.. (2020). Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient. RSC Advances. 10(25). 14892–14905. 49 indexed citations
10.
Gadkari, Pravin, et al.. (2019). Interfacial rheological behaviour of lentil protein isolate-fenugreek gum complex. Colloids and Interface Science Communications. 30. 100180–100180. 28 indexed citations
11.
Doan, Chi Diem & Supratim Ghosh. (2019). Formation and Stability of Pea Proteins Nanoparticles Using Ethanol-Induced Desolvation. Nanomaterials. 9(7). 949–949. 47 indexed citations
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Mohanan, Athira, et al.. (2019). Salt and pH-Induced Attractive Interactions on the Rheology of Food Protein-Stabilized Nanoemulsions. ACS Omega. 4(7). 11791–11800. 17 indexed citations
14.
Gadkari, Pravin, et al.. (2018). Rheological characterization of fenugreek gum and comparison with other galactomannans. International Journal of Biological Macromolecules. 119. 486–495. 50 indexed citations
15.
Mohanan, Athira, Michael T. Nickerson, & Supratim Ghosh. (2018). Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants. Food Chemistry. 266. 524–533. 123 indexed citations
16.
Ghosh, Supratim, et al.. (2018). Stability and Bioavailability of Curcumin in Mixed Sodium Caseinate and Pea Protein Isolate Nanoemulsions. Journal of the American Oil Chemists Society. 95(8). 1013–1026. 19 indexed citations
17.
Nickerson, Michael T., et al.. (2017). Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate. Food Hydrocolloids. 77. 126–141. 67 indexed citations
18.
Nickerson, Michael T., et al.. (2017). Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions. Food Chemistry. 237. 65–74. 51 indexed citations
19.
Ghosh, Supratim, et al.. (2017). Long-term stability of sodium caseinate-stabilized nanoemulsions. Journal of Food Science and Technology. 54(1). 82–92. 54 indexed citations
20.
Ghosh, Supratim, et al.. (2016). Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate. Food Hydrocolloids. 64. 99–111. 76 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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