World's Best Scientists 2026 revealed!
Milena Corredig

Milena Corredig

D-Index & Metrics

Chemistry

D-Index
73
Citations
24961
World Ranking
4873
National Ranking
37

Milena Corredig 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 Milena Corredig 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: 644 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: 253 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: 314 publications — 66th percentile

66% of scientists in this discipline score the same or lower.

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

Milena Corredig 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 Milena Corredig 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: 776 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 647 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: 73 D-Index — 73rd percentile

73% of scientists in this discipline score the same or lower.

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

Overview

Milena Corredig is affiliated with Aarhus University in Denmark and has contributed extensively to the fields of agricultural and biological sciences, with a primary focus on food science. Their scholarly output includes 184 publications within this domain, emphasizing the study of proteins in food systems and food composition.

Their research spans several specialized subfields, including food science, nutrition and dietetics, molecular biology, plant science, and animal science and zoology.

Key topics addressed across their work include:

  • Proteins in Food Systems
  • Food composition and properties
  • Polysaccharides Composition and Applications
  • Microencapsulation and Drying Processes
  • Meat and Animal Product Quality
  • Microplastics and Plastic Pollution
  • Food Chemistry and Fat Analysis

The scientist's recent papers highlight their continued engagement with food science and sustainability issues. Notable publications include:

  • "Design future foods using plant protein blends for best nutritional and technological functionality," 2021, Trends in Food Science & Technology
  • "Chemical testing of mechanically recycled polyethylene terephthalate for food packaging in the European Union," 2021, Resources Conservation and Recycling
  • "Sustainable food packaging: An updated definition following a holistic approach," 2023, Frontiers in Sustainable Food Systems
  • "Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese," 2020, Critical Reviews in Food Science and Nutrition
  • "RuBisCO from alfalfa - native subunits preservation through sodium sulfite addition and reduced solubility after acid precipitation followed by freeze-drying," 2021, LWT

Frequent publication venues for their work are concentrated in journals related to food science and research, including:

  • Food Hydrocolloids
  • SSRN Electronic Journal
  • Food Research International
  • Food Chemistry
  • Current Research in Food Science

Collaboration has been a significant aspect of Milena Corredig's research activity. Frequent co-authors include Sandra Beyer Gregersen, Emmanouil Tsochatzis, Norbert Raak, Ilke Uysal-Unalan, and Ulf Andersen. These partnerships have contributed to multiple publications and reflect cross-disciplinary engagement within food sciences.

Best Publications

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

    M. Minekus;Marie Alminger;P. Alvito;S. Ballance

  • INFOGEST static in vitro simulation of gastrointestinal food digestion

    André Brodkorb;Lotti Egger;Marie Alminger;Paula Alvito

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

    Douglas G Dalgleish;Milena Corredig

  • 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

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

    Milena Corredig;Douglas G Dalgleish

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

    Milena Corredig;Negin Sharafbafi;Eleana Kristo

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

    Milena Corredig;Douglas G. Dalgleish

  • Emulsifying properties of soybean soluble polysaccharide

    Akihiro Nakamura;Taro Takahashi;Ryuji Yoshida;Hirokazu Maeda

  • Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate

    Maneephan Keerati-u-rai;Milena Corredig

  • Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study

    S. Rahimi Yazdi;M. Corredig

  • 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

  • Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopy.

    Maneephan Keerati-u-rai;Matteo Miriani;Matteo Miriani;Stefania Iametti;Francesco Bonomi

  • 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

  • Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures

    Madhu Sharma;Eleana Kristo;Milena Corredig;Lisa Duizer

  • Production of a Novel Ingredient from Buttermilk

    M. Corredig;R.R. Roesch;D.G. Dalgleish

  • Interactions between tea catechins and casein micelles and their impact on renneting functionality

    Sanaz Haratifar;Milena Corredig

  • Effect of dynamic high pressure homogenization on the aggregation state of soy protein.

    Maneephan Keerati-U-Rai;Milena Corredig

  • Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)

    George Amponsah Annor;Massimo Marcone;Milena Corredig;Eric Bertoft

  • Design future foods using plant protein blends for best nutritional and technological functionality

    Luis Miguel Jiménez-Munoz;Guilherme M. Tavares;Milena Corredig

  • The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages

    Akihiro Nakamura;Ryuji Yoshida;Hirokazu Maeda;Milena Corredig

  • Isolates from industrial buttermilk : Emulsifying properties of materials derived from the milk fat globule membrane

    Milena Corredig;Douglas G. Dalgleish

Frequent Co-Authors

Douglas G. Dalgleish
Douglas G. Dalgleish University of Guelph
Mansel W. Griffiths
Mansel W. Griffiths University of Guelph
Filippo Miglior
Filippo Miglior University of Guelph
Flavio S Schenkel
Flavio S Schenkel University of Guelph
Bonnie A. Mallard
Bonnie A. Mallard University of Guelph
Sylvie L. Turgeon
Sylvie L. Turgeon Université Laval
Didier Dupont
Didier Dupont Institut Agro, France
Guillermo Reglero
Guillermo Reglero Autonomous University of Madrid
Isidra Recio
Isidra Recio Spanish National Research Council
Gerd E. Vegarud
Gerd E. Vegarud Norwegian University of Life Sciences

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