W. Buchheim
Impact in
- Food Science top 1%
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Food Chemistry and Fat Analysis
- Probiotics and Fermented Foods
- Biotechnology top 5%
- Microbial Inactivation Methods
Papers in
- Food Science 48
- Proteins in Food Systems 27
- Food Chemistry and Fat Analysis 12
- Probiotics and Fermented Foods 11
- Microencapsulation and Drying Processes 7
- Co-authors
- Daniel SchmidtBrigitte KrischH LeonhardtKatrin SchraderT. C. A. McGannUlrich WelschM. H. Abd El‐SalamSafinaz El‐Shibiny
- Journals
- Cell and Tissue Research (8 papers)Die Naturwissenschaften (5 papers)International Dairy Journal (2 papers)Journal of Colloid and Interface Science (2 papers)Journal of Microscopy (2 papers)
- Partner nations
- GermanyUnited StatesRussia
In The Last Decade
W. Buchheim
72 papers receiving 1.2k citations
Peers
Comparison fields: 5 of 114
- Food Science 815
- Biotechnology 157
- Nutrition and Dietetics 233
- Animal Science and Zoology 117
- Endocrine and Autonomic Systems 59
Countries citing papers authored by W. Buchheim
This map shows the geographic impact of W. Buchheim'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 W. Buchheim with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites W. Buchheim more than expected).
Fields of papers citing papers by W. Buchheim
This network shows the impact of papers produced by W. Buchheim. 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 W. Buchheim. The network helps show where W. Buchheim may publish in the future.
Co-authorship network
The 25 scholars most cited alongside W. Buchheim, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | Use of rennet casein and milk protein concentrate in the production of spread-type processed cheese analogue | 1998 | 4 |
| 2 | EFFECT OF PH ON THE TURBIDITY OF PRESSURE-TREATED CALCIUM CASEINATE SUSPENSIONS AND SKIM MILK | 1997 | 14 |
| 3 | Application of direct heating systems for the production of high pasteurized milk | 1996 | 1 |
| 4 | Electron microscopy of stirred yoghurt: ability of three techniques to visualize exo-polysaccharides from ropy strains | 1995 | 13 |
| 5 | Über die Fettkristallisation im emulgierten Zustand unter hohem hydrostatischen Druck | 1995 | 2 |
| 6 | An improved procedure for estimating size distribution parameters of spherical and non-spherical particles from their planar cross-sections | 1995 | 1 |
| 7 | Vergleichende Untersuchungen zur Struktur und Grösse von Caseinmicellen in der Milch verschiedener Species | 1989 | 13 |
| 8 | Physical and technological aspects of the manufacture of butter powder. 1. Effects of proteins, glycerol monostearate and trisodium citrate on the structural stability | 1987 | 1 |
| 9 | Heat stability and use of milk with modified casein : whey protein content in yogurt and cultured milk products | 1987 | 13 |
| 10 | Stability of whey protein upon heating in acidic conditions | 1984 | 16 |
| 11 | Composition and Microstructure of Soft Brine Cheese Made From Instant Whole Milk Powder | 1983 | 6 |
| 12 | Electron Microscopic Localization of Solvent-Extractable Fat in Agglomerated Spray-Dried Whole Milk Powder Particles | 1982 | 8 |
| 13 | comparison of the microstructure of dried milk products by freeze-fracturing powder suspensions in non-aqueous media | 1981 | 2 |
| 14 | Different development of structure in Harz, Tilsit, and Camembert cheeses during ripening. | 1980 | 9 |
| 15 | Electron microscopic studies of the physical structure of spreadable fats. III. The aqueous phase in butter. | 1980 | 6 |
| 16 | The submicroscopic structure of processed cheese with different melting properties. | 1980 | 25 |
| 17 | The size of alpha -lactalbumin and beta -lactoglobulin molecules as determined by electron microscopy using the spray-freeze-etching technique. | 1980 | 4 |
| 18 | The molecular order of birefringent fat globules. | 1970 | 1 |
| 19 | The process of fat crystallization in the fat globules of milk. Electron microscope studies by the freeze-etching method. | 1970 | 12 |
| 20 | Electron microscope investigation of the substructure of casein micelles in cows' milk. | 1970 | 73 |
About W. Buchheim
W. Buchheim is a scholar working on Food Science, Structural Biology, Nutrition and Dietetics, Biotechnology and Animal Science and Zoology, having authored 74 papers that have together received 1.3k indexed citations. Recurring topics across this work include Proteins in Food Systems (27 papers), Food Chemistry and Fat Analysis (12 papers), Probiotics and Fermented Foods (11 papers), Protein Hydrolysis and Bioactive Peptides (11 papers), Microencapsulation and Drying Processes (7 papers), Meat and Animal Product Quality (4 papers), Food composition and properties (4 papers) and Freezing and Crystallization Processes (4 papers). The work is most often cited by research in Food Science (815 citations), Biotechnology (157 citations), Nutrition and Dietetics (233 citations), Animal Science and Zoology (117 citations) and Endocrine and Autonomic Systems (59 citations). W. Buchheim has collaborated with scholars based in Germany, United States and Russia. Frequent co-authors include Daniel Schmidt, Brigitte Krisch, H Leonhardt, Katrin Schrader, T. C. A. McGann, Ulrich Welsch, M. H. Abd El‐Salam, Safinaz El‐Shibiny, C.V. Morr and Krister Larsson. Their work appears in journals such as Cell and Tissue Research, Die Naturwissenschaften, International Dairy Journal, Journal of Colloid and Interface Science and Journal of Microscopy.
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.