World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
64
Citations
11015
World Ranking
8234
National Ranking
177

Erik van der Linden publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Erik van der Linden sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 197 publications — 31st percentile

31% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Erik van der Linden D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Erik van der Linden sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 64 D-Index — 56th percentile

56% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Erik van der Linden is affiliated with Wageningen University & Research in the Netherlands. Their research primarily spans the field of Agricultural and Biological Sciences, with a significant focus on Food Science, Materials Chemistry, Molecular Biology, Nutrition and Dietetics, and Mechanical Engineering.

The main topics investigated by Erik van der Linden include:

  • Proteins in Food Systems
  • Pickering emulsions and particle stabilization
  • Microencapsulation and Drying Processes
  • Food composition and properties
  • Polysaccharides Composition and Applications
  • Bacterial biofilms and quorum sensing
  • Food Chemistry and Fat Analysis

Among the publication venues frequently chosen are:

  • Food Hydrocolloids
  • Materials & Design
  • Molecules
  • arXiv (Cornell University)
  • SSRN Electronic Journal

Recent notable papers co-authored by van der Linden demonstrate a broad scope of interest. These include:

  • "Pandemics and environmental shocks: What aviation managers should learn from COVID-19 for long-term planning", 2020, Journal of Air Transport Management
  • "Less is more: Limited fractionation yields stronger gels for pea proteins", 2020, Food Hydrocolloids
  • "Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity", 2021, Food Hydrocolloids
  • "Rethinking plant protein extraction: Albumin-From side stream to an excellent foaming ingredient", 2022, Food Structure
  • "Foams and air-water interfaces stabilised by mildly purified rapeseed proteins after defatting", 2020, Food Hydrocolloids

Erik van der Linden has collaborated extensively with several researchers, with frequent co-authorship involving:

  • Paul Venema
  • Mehdi Habibi
  • Leonard M.C. Sagis
  • Remco Kornet
  • Tjakko Abee

Best Publications

  • Preparation methods of alginate nanoparticles.

    Jerome P. Paques;Erik van der Linden;Cees J.M. van Rijn;Leonard M.C. Sagis

  • Peptides are building blocks of heat-induced fibrillar protein aggregates of beta-lactoglobulin formed at pH 2.

    Cynthia Akkermans;Paul Venema;Atze Jan van der Goot;Harry Gruppen

  • Self-assembly and aggregation of proteins

    Erik van der Linden;Paul Venema

  • Crystal network for edible oil organogels: Possibilities and limitations of the fatty acid and fatty alcohol systems

    Unknown

  • Fibril formation from pea protein and subsequent gel formation.

    Claire Darizu Munialo;Anneke H. Martin;Erik van der Linden;Harmen H. J. de Jongh

  • Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

    E. Silva;M. Birkenhake;E. Scholten;L.M.C. Sagis

  • Heat-induced whey protein isolate fibrils: Conversion, hydrolysis, and disulphide bond formation

    Suzanne G. Bolder;Astrid J. Vasbinder;Leonard M.C. Sagis;Erik van der Linden

  • Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

    Kun Liu;Yujie Tian;Markus Stieger;Erik van der Linden

  • Mesoscopic properties of semiflexible amyloid fibrils.

    Leonard M. C. Sagis;Cecile Veerman;Erik Van Der Linden

  • Visualisation of biopolymer mixtures using confocal scanning laser microscopy (CSLM) and covalent labelling techniques

    Fred van de Velde;Fanny Weinbreck;Marijke W Edelman;Erik van der Linden

  • Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure

    Unknown

  • Effect of calcium chelators on physical changes in casein micelles in concentrated micellar casein solutions

    Esther de Kort;Marcel Minor;Thom Snoeren;Toon van Hooijdonk

  • Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

    K. Liu;M.A. Stieger;E. van der Linden;F. van de Velde

  • A new multistep Ca2+-induced cold gelation process for beta-lactoglobulin.

    Cecile Veerman;Harry Baptist;Leonard M C Sagis;Erik van der Linden

  • Rheology and structure of ovalbumin gels at low pH and low ionic strength

    M. Weijers;L.M.C. Sagis;C. Veerman;B.L.H.M. Sperber

  • Non-linear surface dilatational rheology as a tool for understanding microstructures of air/water interfaces stabilized by oligofructose fatty acid esters

    Silvia E. H. J. van Kempen;Henk A. Schols;Erik van der Linden;Leonard M. C. Sagis

  • Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?

    E. van der Linden;D.J. McClements;J. Ubbink

  • Formation of fibrillar whey protein aggregates : Influence of heat and shear treatment, and resulting rheology

    Cynthia Akkermans;Atze Jan van der Goot;Paul Venema;Erik van der Linden

  • Protein oleogels from heat-set whey protein aggregates.

    Auke de Vries;Anne Wesseling;Erik van der Linden;Elke Scholten

  • Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

    Monica G. Aguayo-Mendoza;Eva C. Ketel;Erik van der Linden;Ciarán G. Forde

  • Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents

    Jack Yang;Ilonka Thielen;Claire C. Berton-Carabin;Erik van der Linden

  • Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

    Cornelis Kornet;Paul Venema;Jaap Nijsse;Erik van der Linden

  • Fibrillar structures in food

    Ardy Kroes-Nijboer;Paul Venema;Erik van der Linden

  • Mesostructure of fibrillar bovine serum albumin gels.

    Cecile Veerman;Leonard M.C. Sagis;Jeroen Heck;Erik van der Linden

  • Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin

    K.N.P. Humblet-Hua;G. Scheltens;E. van der Linden;L.M.C. Sagis

Frequent Co-Authors

Leonard M.C. Sagis
Leonard M.C. Sagis Wageningen University & Research
Atze Jan van der Goot
Atze Jan van der Goot Wageningen University & Research
Remko M. Boom
Remko M. Boom Wageningen University & Research
Henk A. Schols
Henk A. Schols Wageningen University & Research
Betina Piqueras-Fiszman
Betina Piqueras-Fiszman Wageningen University & Research
Daniel Bonn
Daniel Bonn University of Amsterdam
Peter S. Belton
Peter S. Belton University of East Anglia
Martinus A.J.S. van Boekel
Martinus A.J.S. van Boekel Wageningen University & Research
Athene M. Donald
Athene M. Donald University of Cambridge
Elliot P. Gilbert
Elliot P. Gilbert Australian Nuclear Science and Technology Organisation

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