D-Index & Metrics Best Publications

D-Index & Metrics D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines.

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 65 Citations 15,182 283 World Ranking 4739 National Ranking 35

Overview

What is she best known for?

The fields of study she is best known for:

  • Enzyme
  • Biochemistry
  • Food science

Chromatography, Food science, Casein, Skimmed milk and Soy protein are her primary areas of study. Her specific area of interest is Chromatography, where Milena Corredig studies Whey protein. The concepts of her Food science study are interwoven with issues in Globules of fat, Membrane and Fraction.

Her Skimmed milk research is multidisciplinary, relying on both Rheology, Micelle, Strain and Lactococcus lactis subsp cremoris. Her Soy protein research is multidisciplinary, incorporating perspectives in Size-exclusion chromatography, Oil droplet, Plant protein and Adsorption. Her study in the field of Intestinal digestion also crosses realms of Gastric lipase.

Her most cited work include:

  • A standardised static in vitro digestion method suitable for food – an international consensus (1806 citations)
  • INFOGEST static in vitro simulation of gastrointestinal food digestion (294 citations)
  • The Structure of the Casein Micelle of Milk and Its Changes During Processing (270 citations)

What are the main themes of her work throughout her whole career to date?

Her primary areas of investigation include Chromatography, Food science, Casein, Skimmed milk and Whey protein. Her work deals with themes such as Rennet, Pectin, Soy protein, Micelle and Emulsion, which intersect with Chromatography. Milena Corredig interconnects Food additive, Polysaccharide, Diffusing-wave spectroscopy and Chemical engineering, Particle size in the investigation of issues within Pectin.

Her Food science research integrates issues from Globules of fat and Membrane, Biochemistry. Her biological study spans a wide range of topics, including Diafiltration and Ultrafiltration. Her research integrates issues of Rheology, Chymosin, Calcium and Milk protein concentrate in her study of Skimmed milk.

She most often published in these fields:

  • Chromatography (59.93%)
  • Food science (34.85%)
  • Casein (23.45%)

What were the highlights of her more recent work (between 2017-2021)?

  • Food science (34.85%)
  • Casein (23.45%)
  • Skimmed milk (22.80%)

In recent papers she was focusing on the following fields of study:

Her primary areas of study are Food science, Casein, Skimmed milk, Chromatography and Whey protein. In her study, which falls under the umbrella issue of Food science, Water holding capacity and Dehydration is strongly linked to Moisture. Milena Corredig has researched Casein in several fields, including Ethanol, Solvent, Soy protein, Proteolysis and Rosmarinic acid.

The various areas that Milena Corredig examines in her Skimmed milk study include Milk protein, Milk protein concentrate, Spray dried and Micelle. Her Milk protein research focuses on subjects like Casein micelles, which are linked to Chemical engineering. Her Chromatography research incorporates themes from Diafiltration, Microfiltration, Membrane, Filtration and Phosphate.

Between 2017 and 2021, her most popular works were:

  • INFOGEST static in vitro simulation of gastrointestinal food digestion (294 citations)
  • Invited review: Understanding the behavior of caseins in milk concentrates. (20 citations)
  • Invited review: Understanding the behavior of caseins in milk concentrates. (20 citations)

In her most recent research, the most cited papers focused on:

  • Enzyme
  • Biochemistry
  • Food science

Her main research concerns Chromatography, Food science, Digestion, Skimmed milk and Turbidity. Milena Corredig has included themes like Diafiltration, Microfiltration, Membrane, Ultrafiltration and Filtration in her Chromatography study. Her Food science study combines topics from a wide range of disciplines, such as Moisture and Dehydration.

Her Digestion research includes themes of Epigallocatechin gallate, Whey protein isolate, Sodium, Cytotoxicity and Infant formula. As a member of one scientific family, she mostly works in the field of Skimmed milk, focusing on Milk protein and, on occasion, Micelle. Her study in Micelle is interdisciplinary in nature, drawing from both Whey protein, Chemical engineering and Casein.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

A standardised static in vitro digestion method suitable for food – an international consensus

M. Minekus;Marie Alminger;P. Alvito;S. Ballance.
Food & Function (2014)

3344 Citations

INFOGEST static in vitro simulation of gastrointestinal food digestion

André Brodkorb;Lotti Egger;Marie Alminger;Paula Alvito.
Nature Protocols (2019)

952 Citations

The Structure of the Casein Micelle of Milk and Its Changes During Processing

Douglas G Dalgleish;Milena Corredig.
Annual Review of Food Science and Technology - (new in 2010) (2012)

413 Citations

Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion.

J. Correa-Betanzo;E. Allen-Vercoe;J. McDonald;K. Schroeter.
Food Chemistry (2014)

281 Citations

The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk

Milena Corredig;Douglas G Dalgleish.
International Dairy Journal (1999)

225 Citations

Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk

Milena Corredig;Douglas G. Dalgleish.
Food Research International (1996)

203 Citations

Polysaccharide–protein interactions in dairy matrices, control and design of structures

Milena Corredig;Negin Sharafbafi;Eleana Kristo.
Food Hydrocolloids (2011)

195 Citations

Emulsifying properties of soybean soluble polysaccharide

Akihiro Nakamura;Taro Takahashi;Ryuji Yoshida;Hirokazu Maeda.
Food Hydrocolloids (2004)

170 Citations

Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models.

Amir Malaki Nik;Amanda J. Wright;Milena Corredig.
Colloids and Surfaces B: Biointerfaces (2011)

150 Citations

Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk

Milena Corredig;Douglas G. Dalgleish.
Journal of Dairy Research (1996)

149 Citations

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