What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Organic chemistry
His primary scientific interests are in Adsorption, Pulmonary surfactant, Chromatography, Surface tension and Emulsion.
His study in Adsorption is interdisciplinary in nature, drawing from both Molecule, Rheology, Casein and Analytical chemistry.
His research investigates the connection between Rheology and topics such as Nanotechnology that intersect with problems in Resolution and Oil water emulsion.
The various areas that he examines in his Pulmonary surfactant study include Chemical physics, Nucleation, Phase, Mica and Colloid.
His Sodium dodecyl sulfate study in the realm of Chromatography interacts with subjects such as Colipase.
His work on Surface rheology and Gibbs isotherm as part of general Surface tension study is frequently linked to Foaming agent, therefore connecting diverse disciplines of science.
His most cited work include:
- Proteins and emulsifiers at liquid interfaces (319 citations)
- The role of bile salts in digestion (303 citations)
- Interfaces: their role in foam and emulsion behaviour (302 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Chromatography, Adsorption, Pulmonary surfactant, Food science and Rheology.
His study explores the link between Chromatography and topics such as Emulsion that cross with problems in Lipid digestion.
The Adsorption study combines topics in areas such as Molecule, Casein, Surface tension and Analytical chemistry.
His studies in Surface tension integrate themes in fields like Aqueous two-phase system and Composite material, Viscoelasticity.
His Pulmonary surfactant study combines topics in areas such as Chemical physics, Nucleation, Mica, Ionic bonding and Colloid.
The concepts of his Food science study are interwoven with issues in Cell wall and Particle size.
He most often published in these fields:
- Chromatography (32.29%)
- Adsorption (27.08%)
- Pulmonary surfactant (21.88%)
What were the highlights of his more recent work (between 2017-2021)?
- Food science (17.71%)
- Emulsion (16.15%)
- Digestion (9.90%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Food science, Emulsion, Digestion, Chromatography and Lipid digestion.
His Food science research is multidisciplinary, relying on both Plant tissue and Lipid metabolism.
His Emulsion research integrates issues from Flocculation, Pulmonary surfactant and Phase volume.
His work carried out in the field of Digestion brings together such families of science as Gastric emptying and Nutrient.
Peter J. Wilde merges Chromatography with Sodium citrate in his research.
His Lipid digestion study integrates concerns from other disciplines, such as Desorption, Adsorption and Colloid.
Between 2017 and 2021, his most popular works were:
- Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk (48 citations)
- Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch (28 citations)
- Processing of oat: the impact on oat's cholesterol lowering effect (28 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
Peter J. Wilde mostly deals with Food science, Emulsion, Digestion, Pectin and Flocculation.
Many of his research projects under Emulsion are closely connected to PEG ratio with PEG ratio, tying the diverse disciplines of science together.
Peter J. Wilde interconnects Crystallinity, Succinic anhydride, Gastric emptying and Amylose in the investigation of issues within Digestion.
The study incorporates disciplines such as Guar gum, Viscosity, Polysaccharide, Lipid digestion and Hydrodynamic radius in addition to Flocculation.
Leucine is closely attributed to Chromatography in his study.
His research in Chromatography intersects with topics in Acetone and Antioxidant.
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