Takahiko Soeda

841 total citations
28 papers, 640 citations indexed

About

Takahiko Soeda is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Takahiko Soeda has authored 28 papers receiving a total of 640 indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Food Science, 10 papers in Nutrition and Dietetics and 7 papers in Animal Science and Zoology. Recurrent topics in Takahiko Soeda's work include Proteins in Food Systems (16 papers), Food composition and properties (8 papers) and Meat and Animal Product Quality (7 papers). Takahiko Soeda is often cited by papers focused on Proteins in Food Systems (16 papers), Food composition and properties (8 papers) and Meat and Animal Product Quality (7 papers). Takahiko Soeda collaborates with scholars based in Japan, United States and Canada. Takahiko Soeda's co-authors include Seiichiro Toiguchi, Masao Motoki, Hiroko Sakamoto, Chiya Kuraishi, Katsutoshi Yamazaki, Masahiro Nonaka, Michio Muguruma, Satoshi Kawahara, Yoshiyuki Kumazawa and Katsuya Seguro and has published in prestigious journals such as Food Hydrocolloids, Journal of Food Science and Meat Science.

In The Last Decade

Takahiko Soeda

25 papers receiving 606 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Takahiko Soeda Japan 10 445 345 129 108 82 28 640
Chiya Kuraishi Japan 6 403 0.9× 228 0.7× 105 0.8× 124 1.1× 67 0.8× 6 567
Mònica Toldrà Spain 18 375 0.8× 335 1.0× 238 1.8× 65 0.6× 21 0.3× 37 661
Seiichiro Toiguchi Japan 6 250 0.6× 160 0.5× 70 0.5× 56 0.5× 71 0.9× 10 362
J.W. Park United States 10 203 0.5× 358 1.0× 149 1.2× 35 0.3× 11 0.1× 16 458
D. Suter United States 8 168 0.4× 182 0.5× 47 0.4× 42 0.4× 11 0.1× 21 352
Tae-Jun Jeong South Korea 13 219 0.5× 261 0.8× 96 0.7× 72 0.7× 5 0.1× 25 408
Juergen Bez Germany 10 475 1.1× 109 0.3× 148 1.1× 214 2.0× 14 0.2× 14 657
C.M. Owens United States 10 97 0.2× 604 1.8× 73 0.6× 47 0.4× 7 0.1× 13 733
Daniel P. Dylewski United States 11 156 0.4× 111 0.3× 148 1.1× 113 1.0× 11 0.1× 33 409
Tomasz Lesiów Poland 9 121 0.3× 257 0.7× 50 0.4× 15 0.1× 6 0.1× 55 343

Countries citing papers authored by Takahiko Soeda

Since Specialization
Citations

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

Fields of papers citing papers by Takahiko Soeda

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Takahiko Soeda

This figure shows the co-authorship network connecting the top 25 collaborators of Takahiko Soeda. A scholar is included among the top collaborators of Takahiko Soeda 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 Takahiko Soeda. Takahiko Soeda 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.
Ahhmed, Abdulatef M., et al.. (2007). Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase. Meat Science. 76(3). 455–462. 50 indexed citations
2.
Soeda, Takahiko, et al.. (2006). Effects of Salt and Polyphosphate on Physical Properties of Meat Gel Treated with Microbial Transglutaminase. Nippon Shokuhin Kagaku Kogaku Kaishi. 53(2). 109–113.
3.
Soeda, Takahiko, et al.. (2005). Analysis of Creep Test on Gel-type Processed Food, mainly Sausage. Nippon Shokuhin Kagaku Kogaku Kaishi. 52(11). 517–521. 2 indexed citations
4.
Yamazaki, Katsutoshi, et al.. (2004). Effects of Microbial Transglutaminase on Texture improvement of Chinese Noodles.. Nippon Shokuhin Kagaku Kogaku Kaishi. 51(1). 13–17. 5 indexed citations
5.
Soeda, Takahiko. (2003). Effects of Microbial Transglutaminase for Gelation of Soy Protein Isolate during Cold Storage. Food Science and Technology Research. 9(2). 165–169. 9 indexed citations
6.
Muguruma, Michio, Kazunori Katayama, Yuny Erwanto, et al.. (2003). Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. Meat Science. 63(2). 191–197. 82 indexed citations
7.
Soeda, Takahiko & Keiko Baba. (1999). The Modification of Soy Protein on Gel Formation and It's Application for Foods.. Nippon Shokuhin Kagaku Kogaku Kaishi. 46(10). 627–632. 1 indexed citations
8.
Kuraishi, Chiya, et al.. (1998). Application of Transglutaminase for meat processing. Fleischwirtschaft international. 37–39. 17 indexed citations
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Kuraishi, Chiya, et al.. (1997). Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking. Journal of Food Science. 62(3). 488–490. 164 indexed citations
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Soeda, Takahiko, Tomoko Sakai, & Seiichiro Toiguchi. (1996). Studies on the Functionalities of Microbial Transglutaminase for Food Processing. Part III. Effects of Microbial Transglutaminase on the Texture of Surimi Gels Prepared from Various Kinds of Fishes.. Nippon Shokuhin Kagaku Kogaku Kaishi. 43(7). 787–795. 6 indexed citations
14.
Nonaka, Masahiko, et al.. (1996). Retort-resistant tofu prepared by incubation with microbial transglutaminase. Food Hydrocolloids. 10(1). 41–44. 31 indexed citations
15.
Soeda, Takahiko, et al.. (1995). The functionalities of Microbial Transglutaminase for Food Application Part 1. The Effect of Transglutaminase on Texture of Tofu.. Nippon Shokuhin Kagaku Kogaku Kaishi. 42(4). 254–261. 13 indexed citations
16.
Motoki, Masao, et al.. (1995). Feasibility Studies of Transglutaminase and its Practical Application to Processed Foods.. Nippon Nōgeikagaku Kaishi. 69(10). 1301–1308. 2 indexed citations
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Nonaka, Masahiro, et al.. (1994). Changes caused by microbial transglutaminase on physical properties of thermally induced soy protein gels. Food Hydrocolloids. 8(1). 1–8. 50 indexed citations
20.
Nonaka, Masahiro, et al.. (1992). Sodium Caseinate and Skim Milk Gels Formed by Incubation with Microbial Transglutaminase. Journal of Food Science. 57(5). 1214–1241. 88 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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