William Mutilangi

1.2k total citations
14 papers, 946 citations indexed

About

William Mutilangi is a scholar working on Food Science, Biochemistry and Animal Science and Zoology. According to data from OpenAlex, William Mutilangi has authored 14 papers receiving a total of 946 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Food Science, 6 papers in Biochemistry and 4 papers in Animal Science and Zoology. Recurrent topics in William Mutilangi's work include Phytochemicals and Antioxidant Activities (6 papers), Proteins in Food Systems (5 papers) and Meat and Animal Product Quality (4 papers). William Mutilangi is often cited by papers focused on Phytochemicals and Antioxidant Activities (6 papers), Proteins in Food Systems (5 papers) and Meat and Animal Product Quality (4 papers). William Mutilangi collaborates with scholars based in United States, Saudi Arabia and France. William Mutilangi's co-authors include Cheryl Chung, David Julian McClements, D. Panyam, Arun Kilara, Jacques Lalevée, Christophe Galopin, Violaine Gérard, Fabrice Morlet‐Savary, Bernadette Graff and Bernadette Graff and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Dairy Science.

In The Last Decade

William Mutilangi

14 papers receiving 930 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
William Mutilangi United States	13	575	326	314	155	117	14	946
Siyu Ruan China	14	321 0.6×	322 1.0×	138 0.4×	136 0.9×	80 0.7×	20	653
Bilal Sajid Mushtaq China	17	360 0.6×	304 0.9×	92 0.3×	102 0.7×	234 2.0×	20	974
Thaddao Waraho United States	6	522 0.9×	190 0.6×	214 0.7×	133 0.9×	126 1.1×	7	899
Mette B. Let Denmark	16	484 0.8×	217 0.7×	233 0.7×	299 1.9×	269 2.3×	17	1.0k
Petru Alexe Romania	14	562 1.0×	130 0.4×	104 0.3×	189 1.2×	53 0.5×	37	909
Zhanqun Hou China	18	874 1.5×	177 0.5×	195 0.6×	63 0.4×	235 2.0×	33	1.2k
Sahar Akhavan Iran	5	791 1.4×	162 0.5×	191 0.6×	53 0.3×	182 1.6×	7	1.1k
Văn Việt Mẫn Lê Vietnam	16	378 0.7×	169 0.5×	181 0.6×	63 0.4×	234 2.0×	66	767
Christelle Harscoat‐Schiavo France	15	233 0.4×	252 0.8×	137 0.4×	49 0.3×	100 0.9×	26	710
Ju Woon Lee South Korea	11	275 0.5×	101 0.3×	116 0.4×	102 0.7×	110 0.9×	24	613

Countries citing papers authored by William Mutilangi

Since Specialization

Citations

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

Fields of papers citing papers by William Mutilangi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of William Mutilangi

This figure shows the co-authorship network connecting the top 25 collaborators of William Mutilangi. A scholar is included among the top collaborators of William Mutilangi 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 William Mutilangi. William Mutilangi is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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14 of 14 papers shown

Celli, Giovana B., et al.. (2019). Instantaneous interaction of mucin with pectin- and carrageenan-coated nanoemulsions. Food Chemistry. 309. 125795–125795. 18 indexed citations

Gérard, Violaine, Fabrice Morlet‐Savary, Bernadette Graff, et al.. (2019). Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid. Journal of Agricultural and Food Chemistry. 67(19). 5647–5660. 60 indexed citations

Gérard, Violaine, Bernadette Graff, Fabrice Morlet‐Savary, et al.. (2019). Ascorbic Acid Derivatives as Potential Substitutes for Ascorbic Acid To Reduce Color Degradation of Drinks Containing Ascorbic Acid and Anthocyanins from Natural Extracts. Journal of Agricultural and Food Chemistry. 67(43). 12061–12071. 36 indexed citations

Gérard, Violaine, Bernadette Graff, Fabrice Morlet‐Savary, et al.. (2019). Citral Photodegradation in Solution: Highlighting of a Radical Pathway in Parallel to Cyclization Pathway. Journal of Agricultural and Food Chemistry. 67(13). 3752–3760. 22 indexed citations

Chung, Cheryl, et al.. (2018). Modulation of physical properties of microfluidized whey protein fibrils with chitosan. Food Research International. 113. 149–155. 21 indexed citations

Chung, Cheryl, et al.. (2017). Extending protein functionality: Microfluidization of heat denatured whey protein fibrils. Journal of Food Engineering. 223. 189–196. 55 indexed citations

Chung, Cheryl, et al.. (2016). Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols. Food Chemistry. 212. 596–603. 95 indexed citations

Chung, Cheryl, et al.. (2016). Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chemistry. 201. 14–22. 96 indexed citations

Mutilangi, William, et al.. (2016). Application of infrared portable sensor technology for predicting perceived astringency of acidic whey protein beverages. Journal of Dairy Science. 99(12). 9461–9470. 8 indexed citations

10.

Chung, Cheryl, et al.. (2016). Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages. Food Chemistry. 218. 277–284. 117 indexed citations

11.

Chung, Cheryl, et al.. (2015). Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. Food Research International. 76(Pt 3). 761–768. 153 indexed citations

12.

Wang, Ting, et al.. (2015). Authentication of Whey Protein Powders by Portable Mid‐Infrared Spectrometers Combined with Pattern Recognition Analysis. Journal of Food Science. 80(10). C2111–6. 19 indexed citations

13.

Mutilangi, William, D. Panyam, & Arun Kilara. (1996). Functional Properties of Hydrolysates from Proteolysis of Heat‐denatured Whey Protein Isolate. Journal of Food Science. 61(2). 270–275. 196 indexed citations

14.

Mutilangi, William, D. Panyam, & Arun Kilara. (1995). Hydrolysates from Proteolysis of Heat‐denatured Whey Proteins. Journal of Food Science. 60(5). 1104–1109. 50 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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