World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
60
Citations
9444
World Ranking
9949
National Ranking
234

Sushil Dhital 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 Sushil Dhital 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: 148 publications — 13th percentile

13% of scientists in this discipline score the same or lower.

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

Sushil Dhital 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 Sushil Dhital 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: 60 D-Index — 47th percentile

47% of scientists in this discipline score the same or lower.

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

Overview

Sushil Dhital is a researcher affiliated with Monash University in Australia, with a focus on Agricultural and Biological Sciences and Nursing. Their research encompasses a broad range of topics within food science, nutrition, and plant science, emphasizing the composition, properties, and applications of food components.

Their body of work touches on key areas such as:

  • Food composition and properties
  • Microbial metabolites in food biotechnology
  • Proteins in food systems
  • Polysaccharides composition and applications
  • Phytase and its applications
  • Probiotics and fermented foods
  • Botanical research and chemistry

Dhital has frequently published in prominent scientific journals. Notable venues with multiple publications include:

  • Food Hydrocolloids
  • Food Chemistry
  • Carbohydrate Polymers
  • Foods
  • Trends in Food Science & Technology

Some of Dhital's recent papers are:

  • Wood hemicelluloses exert distinct biomechanical contributions to cellulose fibrillar networks, 2020, Nature Communications
  • Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms, 2020, Food Hydrocolloids
  • Lupin proteins: Structure, isolation and application, 2021, Trends in Food Science & Technology
  • Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects, 2020, Food Hydrocolloids
  • High-amylose wheat starch: Structural basis for water absorption and pasting properties, 2020, Carbohydrate Polymers

Dhital collaborates frequently with a group of co-authors who have contributed extensively to their research. Prominent co-authors include:

  • Lavaraj Devkota
  • Bin Zhang
  • Gaurav Kumar
  • Xiong Fu
  • Haiteng Li

Their research is situated within subfields including Nutrition and Dietetics, Food Science, Plant Science, Ecology, Evolution, Behavior and Systematics, and Molecular Biology. This multidisciplinary approach supports investigation into the chemical, biological, and functional characteristics of food components and plant-based materials as well as their implications for nutrition and health.

Best Publications

  • Mechanisms of starch digestion by α-amylase-Structural basis for kinetic properties.

    Sushil Dhital;Frederick J. Warren;Peter J. Butterworth;Peter R. Ellis

  • Relationship between granule size and in vitro digestibility of maize and potato starches

    Sushil Dhital;Ashok K. Shrestha;Michael J. Gidley

  • Inhibition of α-amylase activity by cellulose: Kinetic analysis and nutritional implications

    Sushil Dhital;Michael J. Gidley;Frederick J. Warren

  • Intactness of cell wall structure controls the in vitro digestion of starch in legumes

    Sushil Dhital;Rewati R. Bhattarai;John Gorham;Michael J. Gidley

  • High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality

    Haiteng Li;Michael J. Gidley;Sushil Dhital

  • Milling of rice grains: effects of starch/flour structures on gelatinization and pasting properties

    Jovin Hasjim;Enpeng Li;Sushil Dhital

  • Wood hemicelluloses exert distinct biomechanical contributions to cellulose fibrillar networks.

    Jennie Berglund;Deirdre Mikkelsen;Bernadine M. Flanagan;Sushil Dhital;Sushil Dhital

  • Dietary fiber-gluten protein interaction in wheat flour dough: analysis, consequences and proposed mechanisms

    Yun Zhou;Sushil Dhital;Chenyang Zhao;Fayin Ye

  • Synergistic and antagonistic effects of α-Amylase and amyloglucosidase on starch digestion.

    Bin Zhang;Sushil Dhital;Michael J. Gidley

  • Effects of grain milling on starch structures and flour/starch properties

    Enpeng Li;Sushil Dhital;Jovin Hasjim

  • Physicochemical and structural properties of maize and potato starches as a function of granule size.

    Sushil Dhital;Ashok K. Shrestha;Jovin Hasjim;Michael J. Gidley

  • The interplay of α-amylase and amyloglucosidase activities on the digestion of starch in in vitro enzymic systems.

    Frederick J. Warren;Bin Zhang;Gina Waltzer;Michael J. Gidley

  • Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities.

    Ming Li;Sushil Dhital;Yimin Wei

  • Freeze-Drying Changes the Structure and Digestibility of B-Polymorphic Starches

    Bin Zhang;Kai Wang;Jovin Hasjim;Enpeng Li

  • Densely packed matrices as rate determining features in starch hydrolysis

    Bin Zhang;Sushil Dhital;Michael J. Gidley

  • Effect of cryo-milling on starches: Functionality and digestibility

    Sushil Dhital;Ashok K. Shrestha;Michael J. Gidley

  • Digestion of isolated legume cells in a stomach-duodenum model: three mechanisms limit starch and protein hydrolysis.

    Rewati R. Bhattarai;Sushil Dhital;Peng Wu;Peng Wu;Xiao Dong Chen;Xiao Dong Chen

  • The adsorption of α-amylase on barley proteins affects the in vitro digestion of starch in barley flour.

    Wenwen Yu;Wei Zou;Sushil Dhital;Peng Wu

  • Molecular, mesoscopic and microscopic structure evolution during amylase digestion of maize starch granules.

    Ashok K. Shrestha;Jaroslav Blazek;Bernadine M. Flanagan;Sushil Dhital

  • Location and interactions of starches in planta: Effects on food and nutritional functionality

    Sushil Dhital;Sushil Dhital;Charles Brennan;Michael J. Gidley

  • Rice starch granule amylolysis – Differentiating effects of particle size, morphology, thermal properties and crystalline polymorph

    Sushil Dhital;Vito M. Butardo;Stephen A. Jobling;Michael J. Gidley

Frequent Co-Authors

Michael J. Gidley
Michael J. Gidley University of Queensland
Robert G. Gilbert
Robert G. Gilbert University of Queensland
Qiang Huang
Qiang Huang South China University of Technology
Xiao Dong Chen
Xiao Dong Chen Soochow University
Xiong Fu
Xiong Fu South China University of Technology
Jason R. Stokes
Jason R. Stokes University of Queensland
Elliot P. Gilbert
Elliot P. Gilbert Australian Nuclear Science and Technology Organisation
Gunnar Henriksson
Gunnar Henriksson Royal Institute of Technology
Ian D. Godwin
Ian D. Godwin University of Queensland
Matthew K. Morell
Matthew K. Morell Commonwealth Scientific and Industrial Research Organisation

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