2026 Taco Nicolai: Materials Science Researcher – H-Index, Publications & Awards

D-Index & Metrics

Discipline name	D-Index	World Ranking	Current World Ranking	National Ranking	Current National Ranking	Publications	Citations
Materials Science	66	5405	5228	132	129	292	14466
Chemistry	69	6284	5710	213	188	300	15252

Discipline name

D-Index

World Ranking

Current World Ranking

National Ranking

Current National Ranking

Publications

Citations

Materials Science

5405

5228

132

129

292

14466

Chemistry

6284

5710

213

188

300

15252

Materials Science

D-Index

Citations

14466

World Ranking

5405

National Ranking

132

Chemistry

D-Index

Citations

15252

World Ranking

6284

National Ranking

213

Overview

Taco Nicolai is affiliated with the Centre national de la recherche scientifique (CNRS) in France. Their research primarily spans the fields of Agricultural and Biological Sciences and Materials Science, with a focus on subfields including Food Science, Organic Chemistry, Materials Chemistry, Molecular Medicine, and Nutrition and Dietetics.

The scientist's work covers several key topics, notably Proteins in Food Systems, Pickering emulsions and particle stabilization, Surfactants and Colloidal Systems, Polysaccharides Composition and Applications, Hydrogels: synthesis, properties, applications, Advanced Polymer Synthesis and Characterization, as well as Microencapsulation and Drying Processes.

Nicolai's recent peer-reviewed publications include:

"Modification of grass pea protein isolate (Lathyrus sativus L.) using high intensity ultrasound treatment: Structure and functional properties" (2022, Food Research International)
"Utilization of xanthan to stabilize water in water emulsions and modulate their viscosity" (2021, Carbohydrate Polymers)
"Heat-induced gelation of casein micelles" (2021, Food Hydrocolloids)
"Thermo-induced inversion of water-in-water emulsion stability by bis-hydrophilic microgels" (2021, Journal of Colloid and Interface Science)
"pH and ionic strength responsive core-shell protein microgels fabricated via simple coacervation of soy globulins" (2020, Food Hydrocolloids)

Frequent co-authors in their research group include:

Christophe Chassenieux
Lazhar Benyahia
Gireeshkumar Balakrishnan
Frédéric Renou
Maria Moutkane

Common venues for Nicolai's publications reflect their research interests and include:

Food Hydrocolloids
Journal of Colloid and Interface Science
SSRN Electronic Journal
Macromolecules
Carbohydrate Polymers

Best Publications

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

Taco Nicolai;Michel Britten;Christophe Schmitt

705
Citations
Dynamic polymeric micelles versus frozen nanoparticles formed by block copolymers

Taco Nicolai;Olivier Colombani;Christophe Chassenieux

338
Citations
Controlled food protein aggregation for new functionality

Taco Nicolai;Dominique Durand

331
Citations
Revised state diagram of Laponite dispersions

Philippe Mongondry;Jean François Tassin;Taco Nicolai

311
Citations
Rheology of associative polymer solutions

Christophe Chassenieux;Taco Nicolai;Lazhar Benyahia

287
Citations
Static and Dynamic Scattering of β-Lactoglobulin Aggregates Formed after Heat-Induced Denaturation at pH 2

Pierre Aymard;Taco Nicolai;Dominique Durand;Allan Clark

274
Citations
The effect of temperature and ionic strength on the dimerisation of β-lactoglobulin

Pierre Aymard;Dominique Durand;Taco Nicolai

221
Citations
Gelation of food protein-protein mixtures

Taco Nicolai

213
Citations
Kinetics of Aggregation and Gelation of Globular Proteins after Heat-Induced Denaturation

Christel Le Bon;Taco Nicolai;Dominique Durand

211
Citations
Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin

Didier Lootens;François Capel;Dominique Durand;Taco Nicolai

207
Citations
Influence of pyrophosphate or polyethylene oxide on the aggregation and gelation of aqueous laponite dispersions.

Philippe Mongondry;Taco Nicolai;Jean-François Tassin

192
Citations
Structure and distribution of aggregates formed after heat-induced denaturation of globular proteins

Jean Christophe Gimel;Dominique Durand;Taco Nicolai

191
Citations
Rheology of xanthan solutions as a function of temperature, concentration and ionic strength

Emilie Choppe;Fanny Puaud;Taco Nicolai;Lazhar Benyahia

189
Citations
Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering

Abdelkader HadjSadok;Anne Pitkowski;Taco Nicolai;Lazhar Benyahia

188
Citations
Stabilization of Water-in-Water Emulsions by Nanorods

Karthik R. Peddireddy;Taco Nicolai;Lazhar Benyahia;Isabelle Capron

186
Citations
Stabilization of water-in-water emulsions by addition of protein particles.

Bach T. Nguyen;Taco Nicolai;Lazhar Benyahia

182
Citations
Aggregation, gelation and phase separation of heat denatured globular proteins

Dominique Durand;Jean Christophe Gimel;Taco Nicolai

174
Citations
Calcium and acid induced gelation of (amidated) low methoxyl pectin

François Capel;Taco Nicolai;Dominique Durand;Patrick Boulenguer

174
Citations
Particle stabilized water in water emulsions

Taco Nicolai;Brent Murray

171
Citations
Heat-induced gelation of plant globulins

Taco Nicolai;Christophe Chassenieux

165
Citations
Association of Hydrophobically End-Capped Poly(ethylene oxide)

Christophe Chassenieux;Taco Nicolai;Dominique Durand

158
Citations
Static and dynamic behavior of semidilute polymer solutions

W. Brown;T. Nicolai

158
Citations