World's Best Scientists 2026 revealed!
Rosiane Lopes da Cunha

Rosiane Lopes da Cunha

D-Index & Metrics

Chemistry

D-Index
69
Citations
12662
World Ranking
6381
National Ranking
28

Rosiane Lopes da Cunha 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 Rosiane Lopes da Cunha 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: 246 publications — 48th percentile

48% of scientists in this discipline score the same or lower.

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

Rosiane Lopes da Cunha 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 Rosiane Lopes da Cunha 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: 69 D-Index — 66th percentile

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

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

Overview

Rosiane Lopes da Cunha is affiliated with the State University of Campinas in Brazil. Their research spans multiple topics within the Agricultural and Biological Sciences, focusing primarily on Food Science, with additional work in Biomedical Engineering, Materials Chemistry, Nutrition and Dietetics, and Organic Chemistry.

The scientist's work emphasizes the study of proteins in food systems, food chemistry and fat analysis, and the stabilization of Pickering emulsions and particles. Other main topics of their research include microencapsulation and drying processes, polysaccharides composition and applications, as well as meat and animal product quality and food composition and properties.

Frequent coauthors in their collaborative research network include Paula Kiyomi Okuro, Tatiana Porto Santos, Andresa Gomes, António A. Vicente, and Fernando Divino Oliveira Júnior.

Rosiane Lopes da Cunha has published extensively in scientific journals, with recurrent contributions to the following publication venues:

  • Food Research International
  • International Journal of Biological Macromolecules
  • Food Hydrocolloids
  • Foods
  • Journal of Food Engineering

Highlighted recent papers include:

  • Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability, 2020, Ultrasonics Sonochemistry
  • Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion, 2020, Meat Science
  • Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization, 2020, LWT
  • Rheological behavior of cellulose nanofibers from cassava peel obtained by combination of chemical and physical processes, 2020, Carbohydrate Polymers
  • Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring, 2020, Gels

Best Publications

  • Stability mechanisms of liquid water-in-oil emulsions

    F.Y. Ushikubo;R.L. Cunha

  • Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization

    K.R. Kuhn;R.L. Cunha

  • Conservação do açaí pela tecnologia de obstáculos

    Deise Alexandre;Rosiane L. Cunha;Míriam D. Hubinger

  • Ohmic heating in dairy processing: Relevant aspects for safety and quality

    Leandro Pereira Cappato;M. V. S. Ferreira;J. T. Guimarães;Jéssica Barbosa Portela

  • Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties.

    Artur J. Martins;Pedro Miguel Peixoto Silva;Filipe Maciel;Lorenzo M. Pastrana

  • High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters

    R. C. Santana;F. A. Perrechil;R. L. Cunha

  • Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.

    Andresa Gomes;Ana Letícia Rodrigues Costa;Rosiane Lopes Cunha

  • Functional emulsion gels as pork back fat replacers in Bologna sausage

    Camila de Souza Paglarini;Guilherme de Figueiredo Furtado;Alice Raissa Honório;Letícia Mokarzel

  • Beeswax organogels: Influence of gelator concentration and oil type in the gelation process

    Artur J. Martins;Miguel A. Cerqueira;Luiz H. Fasolin;Rosiane L. Cunha

  • Influence of pH on formation and properties of gellan gels

    Carolina Siqueira Franco Picone;Rosiane Lopes Cunha

  • Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil

    Julio Cesar Barbosa Rocha;Julice Dutra Lopes;Maria Cristina Nucci Mascarenhas;Daniel Barrera Arellano

  • Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation.

    W.F. Castro;A.G. Cruz;M.S. Bisinotto;L.M.R. Guerreiro

  • Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

    A.G. Cruz;A.G. Cruz;R.N. Cavalcanti;L.M.R. Guerreiro;A.S. Sant’Ana

  • Cellulose nanofibers from banana peels as a Pickering emulsifier: High-energy emulsification processes.

    Ana Letícia Rodrigues Costa;Andresa Gomes;Heloisa Tibolla;Florencia Cecilia Menegalli

  • The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum

    Joice Aline Pires Vilela;Ângelo Luiz Fazani Cavallieri;Rosiane Lopes da Cunha

  • Acid gelation of gellan: Effect of final pH and heat treatment conditions

    F. Yamamoto;R.L. Cunha

  • Ultrasound-assisted formation of annatto seed oil emulsions stabilized by biopolymers

    Eric Keven Silva;M. Thereza M.S. Gomes;Miriam Dupas Hubinger;Rosiane Lopes Cunha

  • Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels

    Jonas T. Guimarães;Eric Keven Silva;Verônica O. Alvarenga;Ana Letícia R. Costa

  • Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition

    F.A. Perrechil;R.L. Cunha

  • Structural and mechanical properties of organogels: Role of oil and gelator molecular structure

    Miguel Ângelo Parente Ribeiro Cerqueira;Luiz H. Fasolin;Carolina S. F. Picone;Lorenzo M. Pastrana

  • Effect of particle size on rheological properties of jaboticaba pulp

    Ana Carla K. Sato;Rosiane L. Cunha

  • The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins

    Angelo Luiz Fazani Cavallieri;Rosiane Lopes da Cunha

Frequent Co-Authors

António A. Vicente
António A. Vicente University of Minho
Florencia Cecilia Menegalli
Florencia Cecilia Menegalli State University of Campinas
Miriam Dupas Hubinger
Miriam Dupas Hubinger State University of Campinas
Miguel A. Cerqueira
Miguel A. Cerqueira University of Minho
Adriano G. Cruz
Adriano G. Cruz Federal University of Rio de Janeiro
M. Angela A. Meireles
M. Angela A. Meireles State University of Campinas
Anderson S. Sant'Ana
Anderson S. Sant'Ana State University of Campinas
Mônica Q. Freitas
Mônica Q. Freitas Fluminense Federal University
Antonio J. A. Meirelles
Antonio J. A. Meirelles State University of Campinas
José M. Lorenzo
José M. Lorenzo Universidade de Vigo

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