D-Index & Metrics Best Publications

D-Index & Metrics

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 44 Citations 5,795 176 World Ranking 11003 National Ranking 74

Overview

What is she best known for?

The fields of study she is best known for:

  • Organic chemistry
  • Biochemistry
  • Enzyme

Her primary areas of study are Rheology, Chromatography, Chemical engineering, Food science and Emulsion. Her research integrates issues of Viscosity, Oil droplet, Thixotropy and Food industry in her study of Rheology. Rosiane Lopes da Cunha interconnects Isoelectric point, Biopolymer, Creaming and Homogenization in the investigation of issues within Chromatography.

The concepts of her Chemical engineering study are interwoven with issues in Gellan gum, Polysaccharide, Gel point, Uniaxial compression and Microstructure. As part of the same scientific family, Rosiane Lopes da Cunha usually focuses on Food science, concentrating on Water activity and intersecting with Potassium sorbate, Hurdle technology, Citric acid and Sodium lactate. Her Emulsion study combines topics in areas such as Scientific method and Phase inversion.

Her most cited work include:

  • Stability mechanisms of liquid water-in-oil emulsions (137 citations)
  • Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization (100 citations)
  • Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology (96 citations)

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

Rosiane Lopes da Cunha mainly investigates Chemical engineering, Rheology, Chromatography, Food science and Emulsion. Her Chemical engineering research incorporates themes from Sunflower oil, Gellan gum and Surface tension. The study incorporates disciplines such as Dynamic mechanical analysis, Viscosity, Aqueous solution and Analytical chemistry in addition to Rheology.

Rosiane Lopes da Cunha usually deals with Chromatography and limits it to topics linked to Polysaccharide and Polymer. Her studies in Osmotic dehydration, Inulin, Pectin and Starch are all subfields of Food science research. Her Emulsion research includes themes of Flocculation, Phase and Homogenization.

She most often published in these fields:

  • Chemical engineering (36.33%)
  • Rheology (30.47%)
  • Chromatography (27.73%)

What were the highlights of her more recent work (between 2018-2021)?

  • Chemical engineering (36.33%)
  • Food science (21.48%)
  • Emulsion (21.48%)

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

The scientist’s investigation covers issues in Chemical engineering, Food science, Emulsion, Rheology and Zeta potential. Rosiane Lopes da Cunha has included themes like Hydrolysis and Surface tension in her Chemical engineering study. Her biological study spans a wide range of topics, including Plasticizer, Mucilage and Monoglyceride.

Her Emulsion study incorporates themes from Flocculation, Whey protein and Lipid digestion. Her Rheology study integrates concerns from other disciplines, such as Volume fraction, Lecithin, Wax and Aqueous solution. Her research in Zeta potential intersects with topics in Chemical physics and Whey protein isolate.

Between 2018 and 2021, her most popular works were:

  • Functional emulsion gels as pork back fat replacers in Bologna sausage (36 citations)
  • Banana starch nanocomposite with cellulose nanofibers isolated from banana peel by enzymatic treatment: In vitro cytotoxicity assessment. (27 citations)
  • Single-step microfluidic production of W/O/W double emulsions as templates for β-carotene-loaded giant liposomes formation (22 citations)

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

  • Biochemistry
  • Organic chemistry
  • Enzyme

Her scientific interests lie mostly in Chemical engineering, Food science, Emulsion, Rheology and Polyunsaturated fatty acid. Her Chemical engineering research integrates issues from Characterization and Starch. Her Food science research incorporates elements of Thermal treatment and Alkaline phosphatase.

Her studies deal with areas such as Lipid matrix, Aqueous two-phase system, Lipid digestion, Flocculation and Zeta potential as well as Emulsion. Rosiane Lopes da Cunha is involved in the study of Rheology that focuses on Shear thinning in particular. The various areas that she examines in her Aqueous solution study include Chromatography, Extraction, Antioxidant and Xylose.

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

Stability mechanisms of liquid water-in-oil emulsions

F.Y. Ushikubo;R.L. Cunha.
Food Hydrocolloids (2014)

209 Citations

Conservação do açaí pela tecnologia de obstáculos

Deise Alexandre;Rosiane L. Cunha;Míriam D. Hubinger.
Food Science and Technology International (2004)

204 Citations

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

K.R. Kuhn;R.L. Cunha.
Journal of Food Engineering (2012)

149 Citations

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

R. C. Santana;F. A. Perrechil;R. L. Cunha.
Food Engineering Reviews (2013)

134 Citations

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.
Journal of Dairy Science (2013)

126 Citations

Effect of particle size on rheological properties of jaboticaba pulp

Ana Carla K. Sato;Rosiane L. Cunha.
Journal of Food Engineering (2009)

119 Citations

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.
Journal of Food Engineering (2010)

117 Citations

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.
Journal of Food Engineering (2013)

117 Citations

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.
Food Hydrocolloids (2008)

112 Citations

Relation between mechanical properties and structural changes during osmotic dehydration of pumpkin

L. Mayor;R.L. Cunha;A.M. Sereno.
Food Research International (2007)

112 Citations

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