Suvendu Bhattacharya

4.8k total citations · 1 hit paper
98 papers, 3.6k citations indexed

About

Suvendu Bhattacharya is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Suvendu Bhattacharya has authored 98 papers receiving a total of 3.6k indexed citations (citations by other indexed papers that have themselves been cited), including 74 papers in Food Science, 50 papers in Nutrition and Dietetics and 26 papers in Plant Science. Recurrent topics in Suvendu Bhattacharya's work include Polysaccharides Composition and Applications (65 papers), Food composition and properties (48 papers) and Proteins in Food Systems (15 papers). Suvendu Bhattacharya is often cited by papers focused on Polysaccharides Composition and Applications (65 papers), Food composition and properties (48 papers) and Proteins in Food Systems (15 papers). Suvendu Bhattacharya collaborates with scholars based in India and United States. Suvendu Bhattacharya's co-authors include Soumya Banerjee, B.S. Roopa, Syed Zakiuddin Ali, Manisha Guha, Sila Bhattacharya, R. Ravi, Krishnamurthy Bhat, T. N. Indira, Gour S. Choudhury and Amit Baran Das and has published in prestigious journals such as Food Chemistry, Critical Reviews in Food Science and Nutrition and Food Research International.

In The Last Decade

Suvendu Bhattacharya

98 papers receiving 3.4k citations

Hit Papers

Hydrocolloids as thickening and gelling agents in food: a... 2010 2026 2015 2020 2010 250 500 750
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Hydrocolloids as thickening and gelling agents in food: a critical review
    2010 939 citations Suvendu Bhattacharya et al. Journal of Food Science and Technology profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Suvendu Bhattacharya India 29 2.4k 1.4k 859 408 269 98 3.6k
Guy Della Valle France 36 1.8k 0.8× 2.0k 1.4× 464 0.5× 745 1.8× 210 0.8× 104 3.5k
P. A. Sopade Australia 31 1.8k 0.7× 1.5k 1.0× 677 0.8× 417 1.0× 243 0.9× 104 3.1k
Ramón Moreira Spain 36 2.4k 1.0× 1.0k 0.7× 958 1.1× 244 0.6× 102 0.4× 135 3.5k
B. S. Khatkar India 33 2.3k 1.0× 2.4k 1.7× 1.6k 1.9× 365 0.9× 199 0.7× 89 4.3k
An‐I Yeh Taiwan 25 1.3k 0.5× 1.4k 1.0× 469 0.5× 319 0.8× 122 0.5× 61 2.3k
Girish M. Ganjyal United States 30 1.3k 0.6× 1.2k 0.9× 521 0.6× 357 0.9× 120 0.4× 106 2.3k
Thomas J. Herald United States 34 2.0k 0.8× 1.2k 0.8× 1.1k 1.3× 486 1.2× 437 1.6× 92 3.7k
Ömer Said Toker Türkiye 39 3.2k 1.3× 1.3k 0.9× 656 0.8× 361 0.9× 632 2.3× 192 4.6k
Yus Aniza Yusof Malaysia 39 2.3k 1.0× 755 0.5× 1.2k 1.4× 391 1.0× 259 1.0× 215 4.5k
Mario Jekle Germany 33 2.0k 0.8× 2.3k 1.7× 596 0.7× 296 0.7× 214 0.8× 124 3.3k

Countries citing papers authored by Suvendu Bhattacharya

Since Specialization
Citations

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

Fields of papers citing papers by Suvendu Bhattacharya

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Suvendu Bhattacharya

This figure shows the co-authorship network connecting the top 25 collaborators of Suvendu Bhattacharya. A scholar is included among the top collaborators of Suvendu Bhattacharya 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 Suvendu Bhattacharya. Suvendu Bhattacharya 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.
Bhattacharya, Suvendu, et al.. (2023). Properties of heat moisture treated red rice paddy and its puffed product. Cereal Chemistry. 100(3). 784–797. 3 indexed citations
2.
Bhattacharya, Suvendu, et al.. (2017). Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products. Journal of Food Science and Technology. 54(5). 1293–1303. 9 indexed citations
3.
Bhattacharya, Suvendu, et al.. (2016). Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation. Journal of Food Science and Technology. 53(11). 4106–4109. 3 indexed citations
4.
Bhattacharya, Suvendu. (2015). Conventional and advanced food processing technologies. Wiley-Blackwell eBooks. 13 indexed citations
5.
Dixit, Yash & Suvendu Bhattacharya. (2014). Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening. Journal of Food Science and Technology. 52(8). 4852–4862. 7 indexed citations
6.
Bhattacharya, Suvendu, et al.. (2014). Flow behaviour of gellan sol with selected cations. Journal of Food Science and Technology. 52(2). 1233–1237. 7 indexed citations
7.
Bhattacharya, Suvendu, et al.. (2013). Agglomeration of turmeric powder and its effect on physico-chemical and microstructural characteristics. Journal of Food Engineering. 120. 124–134. 11 indexed citations
8.
Bhattacharya, Suvendu, et al.. (2011). Turmeric Powder and Starch: Selected Physical, Physicochemical, and Microstructural Properties. Journal of Food Science. 76(9). C1284–91. 59 indexed citations
9.
Chakkaravarthi, A., et al.. (2011). Jilebi 2: Flowability, pourability and pH of batter as affected by fermentation. Journal of Food Science and Technology. 50(2). 293–300. 4 indexed citations
10.
Chakkaravarthi, A., et al.. (2009). Jilebi: 1. Effect of moisture content, curd addition and fermentation time on the rheological properties of dispersions.. CFTRI Institutional Repository. 46(6). 543–548. 7 indexed citations
11.
Khatoon, Sakina, et al.. (2009). Properties of enzyme modified corn, rice and tapioca starches. Food Research International. 42(10). 1426–1433. 59 indexed citations
12.
Bhattacharya, Sila, et al.. (2005). Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes. Journal of Food Engineering. 74(1). 89–95. 29 indexed citations
13.
Bhattacharya, Sila, et al.. (2003). EFFECT OF GUM ARABIC ON THE RHEOLOGY OF CORN FLOUR DOUGHS AND FRIED PRODUCT QUALITY. Journal of Texture Studies. 34(4). 421–436. 17 indexed citations
14.
Bhattacharya, Sila, et al.. (1999). UNIAXIAL COMPRESSIBILITY OF BLACKGRAM DOUGHS BLENDED WITH CEREAL FLOURS. Journal of Texture Studies. 30(6). 659–675. 17 indexed citations
15.
Bhattacharya, Suvendu & Navin K. Rastogi. (1998). Rheological properties of enzyme-treated mango pulp. Journal of Food Engineering. 36(3). 249–262. 43 indexed citations
16.
Bhattacharya, Sila, et al.. (1997). Kinetics of tamarind seed hydration. Journal of Food Engineering. 33(1-2). 129–138. 8 indexed citations
17.
Guha, Manisha, Syed Zakiuddin Ali, & Suvendu Bhattacharya. (1997). Twin-screw extrusion of rice flour without a die: Effect of barrel temperature and screw speed on extrusion and extrudate characteristics. Journal of Food Engineering. 32(3). 251–267. 141 indexed citations
18.
Bhattacharya, Sila, et al.. (1994). FLOW BEHAVIOR of COOKED MAIZE FLOUR SUSPENSIONS and APPLICABILITY of MATHEMATICAL MODELS. Journal of Food Process Engineering. 17(3). 263–278. 30 indexed citations
19.
Bhattacharya, Sila, Sila Bhattacharya, Sasmita Bal, et al.. (1994). Functional and nutritional properties of tamarind (Tamarindus indica) kernel protein. Food Chemistry. 49(1). 1–9. 47 indexed citations
20.
Bhattacharya, Suvendu, H. Das, & Anindya Bose. (1992). Rheological behaviour during extrusion of blends of minced fish and wheat flour. Journal of Food Engineering. 15(2). 123–137. 21 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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