World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
65
Citations
13009
World Ranking
7783
National Ranking
2270

Richard W. Hartel 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 Richard W. Hartel 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: 260 publications — 53rd percentile

53% of scientists in this discipline score the same or lower.

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

Richard W. Hartel 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 Richard W. Hartel 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: 65 D-Index — 58th percentile

58% of scientists in this discipline score the same or lower.

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

Overview

Richard W. Hartel is affiliated with the University of Wisconsin-Madison in the United States. Their research focuses primarily on Agricultural and Biological Sciences, with a particular emphasis on Food Science. They have contributed extensively to subfields including Nutrition and Dietetics, Animal Science and Zoology, Biomaterials, and Mechanics of Materials.

The main topics covered in their research comprise:

  • Proteins in Food Systems
  • Microencapsulation and Drying Processes
  • Food Chemistry and Fat Analysis
  • Polysaccharides Composition and Applications
  • Food composition and properties
  • Meat and Animal Product Quality
  • Collagen: Extraction and Characterization

Hartel has authored papers published in several journals, with frequent venues including:

  • Journal of Food Science
  • Journal of Food Engineering
  • Food Hydrocolloids
  • Comprehensive Reviews in Food Science and Food Safety
  • Food Production Processing and Nutrition

Recent published papers include:

  • Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions, 2021, Food Hydrocolloids
  • The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat, 2020, Journal of Food Engineering
  • Understanding stickiness in sugar-rich food systems: A review of mechanisms, analyses, and solutions of adhesion, 2021, Comprehensive Reviews in Food Science and Food Safety
  • Citric acid and heating on gelatin hydrolysis and gelation in confectionery gels, 2022, Food Hydrocolloids
  • Effects of structural attributes on the rheological properties of ice cream and melted ice cream, 2020, Journal of Food Science

The scientist has also published books under different publishers. Notably, these include "Emotions and Service in the Digital Age" (2020) published by Research on emotion in organizations, and "Delivering Functionality in Foods" (2022) published by Springer Nature.

Frequent co-authors collaborating with Hartel are:

  • Ruican Wang
  • Yrjö H. Roos
  • Mackenzie M. Hansen
  • Dieyckson Osvani Freire
  • Biqing Wu

Best Publications

  • Ice Cream Structural Elements that Affect Melting Rate and Hardness

    M.R. Muse;R.W. Hartel

  • Effects of overrun on structural and physical characteristics of ice cream

    Rosalina P. Sofjan;Richard W. Hartel

  • Crystallization in Foods

    Richard W. Hartel

  • Fat bloom in chocolate and compound coatings

    Pierre Lonchampt;Richard W. Hartel

  • Moisture and Shelf Life in Sugar Confections

    R Ergun;R Lietha;R W Hartel

  • Arrested coalescence in Pickering emulsions

    Amar B. Pawar;Amar B. Pawar;Marco Caggioni;Roja Ergun;Richard W. Hartel

  • Food Emulsifiers and Their Applications

    Gerard L. Hasenhuettl;Richard W. Hartel

  • Sugar crystallization in food products

    Richard W. Hartel;Arun V. Shastry

  • The Effect of Minor Components on Milk Fat Crystallization

    Amanda J. Wright;Richard W. Hartel;Suresh S. Narine;Alejandro G. Marangoni

  • Rheological Properties of Milkfat and Butter

    A.J. Wright;M.G. Scanlon;R.W. Hartel;A.G. Marangoni

  • Relation of fat bloom in chocolate to polymorphic transition of cocoa butter

    J. Bricknell;R. W. Hartel

  • Ice crystallization during the manufacture of ice cream

    Richard W. Hartel

  • Mechanisms of Ice Crystallization in Ice Cream Production

    K.L.K. Cook;R.W. Hartel

  • Principles of food processing

    Dennis R. Heldman;Richard W. Hartel

  • Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream

    Tadashi Hagiwara;Richard W. Hartel

  • Effect of milk fat fractions on fat bloom in dark chocolate

    Myung H. Lohman;Richard W. Hartel

  • Confectionery Science and Technology

    Richard W. Hartel;Joachim H. von Elbe;Randy Hofberger

  • Effect of processing conditions on crystallization kinetics of a milk fat model system

    M. L. Herrera;R. W. Hartel

  • Determination of Ice Crystal Size Distributions in Frozen Desserts

    D.P. Donhowe;R.W. Hartel;R.L. Bradley

  • Recrystallization of ice in ice cream during controlled accelerated storage

    Daniel P. Donhowe;Richard W. Hartel

  • Effect of High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat

    Silvana Martini;A. H. Suzuki;R. W. Hartel

  • Solubility of fatty acids in supercritical carbon dioxide

    P. Maheshwari;Z. L. Nikolov;T. M. White;R. Hartel

  • Crystallization and solidification properties of lipids

    Neil Widlak;Richard W. Hartel;Suresh S. Narine

  • Physical chemistry of foods

    Henry G. Schwartzberg;Richard W. Hartel

Frequent Co-Authors

Yrjö H. Roos
Yrjö H. Roos University College Cork
Terry A. Howell
Terry A. Howell Agricultural Research Service
Bhesh Bhandari
Bhesh Bhandari University of Queensland
Suresh S. Narine
Suresh S. Narine Trent University
Alejandro G. Marangoni
Alejandro G. Marangoni University of Guelph
Rickey Y. Yada
Rickey Y. Yada University of British Columbia
Noemí E. Zaritzky
Noemí E. Zaritzky National University of La Plata
Robert C. Lindsay
Robert C. Lindsay University of Wisconsin–Madison
John R. Whitaker
John R. Whitaker University of California, Davis
John H. Perepezko
John H. Perepezko University of Wisconsin–Madison

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

Studying Chemistry in the USA opens doors to various related online degrees and career pathways that can complement your science background. For example, an online associates in criminal justice can be a surprising yet practical choice if you’re interested in forensic chemistry and law enforcement roles.

Alternatively, those looking for career options that combine legal and scientific knowledge might explore degrees for paralegals. This path is ideal for chemistry graduates aiming to work in patent law or regulatory affairs.

If you lean toward the pharmaceutical industry, a role as a pharmaceutical sales representative could be rewarding. Understanding the technical aspects of chemistry gives you an edge in this field, where salaries and career growth are well documented in resources like pharma sales rep salary.

For those willing to invest more time in education, becoming a pharmacist requires extensive schooling. Detailed information on the commitment involved is available at how much schooling to be a pharmacist, highlighting this rewarding but demanding career pathway.

Best Scientists Citing Richard W. Hartel

Trending Scientists

Recently Published Articles