World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
58
Citations
10772
World Ranking
10740
National Ranking
25

Yacine Hemar 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 Yacine Hemar 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: 644 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: 253 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: 206 publications — 35th percentile

35% of scientists in this discipline score the same or lower.

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

Yacine Hemar 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 Yacine Hemar 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: 776 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 647 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: 58 D-Index — 42nd percentile

42% of scientists in this discipline score the same or lower.

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

Overview

Yacine Hemar is a researcher affiliated with the University of Auckland in New Zealand. Their work predominantly spans the domain of Agricultural and Biological Sciences, with a focus on Food Science, Nutrition and Dietetics, Molecular Biology, Materials Chemistry, and Animal Science and Zoology.

The research topics covered by Hemar include:

  • Proteins in Food Systems
  • Microencapsulation and Drying Processes
  • Polysaccharides Composition and Applications
  • Food Composition and Properties
  • Protein Hydrolysis and Bioactive Peptides
  • Meat and Animal Product Quality
  • Pickering Emulsions and Particle Stabilization

Yacine Hemar has contributed multiple papers to the scientific community, with several recent publications including:

  • Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels, 2021, Food Hydrocolloids
  • Genipin, a natural blue colorant precursor: Source, extraction, properties, and applications, 2023, Food Chemistry
  • Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening, 2020, Ultrasonics Sonochemistry
  • Formation and characterisation of high-internal-phase emulsions stabilised by high-pressure homogenised quinoa protein isolate, 2021, Colloids and Surfaces A Physicochemical and Engineering Aspects
  • Gelatin-Based Nanocomposites: A Review, 2021, Polymer Reviews

The frequent co-authors who have collaborated with Hemar include:

  • Zhi Yang
  • Lirong Cheng
  • Elliot P. Gilbert
  • Lan Luo
  • Guantian Li

Hemar publishes often in a set of key journals, with frequent contributions to:

  • Food Hydrocolloids
  • Food Chemistry
  • Ultrasonics Sonochemistry
  • Colloids and Surfaces A Physicochemical and Engineering Aspects
  • International Dairy Journal

Best Publications

  • Nano- and micro-structured assemblies for encapsulation of food ingredients

    Mary Ann Augustin;Yacine Hemar

  • Antitumor activity of mushroom polysaccharides: a review

    Lu Ren;Conrad Perera;Yacine Hemar

  • Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins

    Miguel Angel de la Fuente;Harjinder Singh;Yacine Hemar

  • Effects of storage temperature on the solubility of milk protein concentrate (MPC85)

    S.G. Anema;S.G. Anema;D.N. Pinder;R.J. Hunter;Y. Hemar

  • Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria.

    Shengpu Gao;Gillian D Lewis;Muthupandian Ashokkumar;Yacine Hemar

  • Dilatant flow of concentrated suspensions of rough particles.

    Didier Lootens;Henri van Damme;Yacine Hémar;Pascal Hébraud

  • Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water-oil-water emulsions

    Jiahong Su;John Flanagan;Yacine Hemar;Harjinder Singh

  • Antibacterial and antioxidant activities of aqueous extracts of eight edible mushrooms

    Lu Ren;Yacine Hemar;Conrad O. Perera;Gillian Lewis

  • Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides.

    Haibo Zhao;Jie Chen;Yacine Hemar;Bo Cui

  • Structure–mechanical property correlations of hydrogel forming β-sheet peptides

    Luis Manuel De Leon Rodriguez;Yacine Hemar;Jillian Cornish;Margaret Brimble

  • Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum

    Y. Hemar;M. Tamehana;P.A. Munro;H. Singh

  • Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions

    Y. Hemar;M. Tamehana;P.A. Munro;H. Singh

  • The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree.

    Xiufang Bi;Yacine Hemar;Murat O. Balaban;Xiaojun Liao

  • Effect of high-pressure treatment on various starch-in-water suspensions

    H.E. Oh;D.N. Pinder;Y. Hemar;S.G. Anema

  • Inactivation of bacteria and yeast using high-frequency ultrasound treatment.

    Shengpu Gao;Yacine Hemar;Muthupandian Ashokkumar;Sara Paturel

  • Inactivation of microorganisms by low-frequency high-power ultrasound: 2. A simple model for the inactivation mechanism

    Shengpu Gao;Gillian D Lewis;Muthupandian Ashokkumar;Muthupandian Ashokkumar;Yacine Hemar

  • Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions

    Yacine Hemar;Li Jiang Cheng;Christine M. Oliver;Luz Sanguansri

  • Quantification of high-power ultrasound induced damage on potato starch granules using light microscopy

    Yue Yue J. Zuo;Pascal Hébraud;Yacine Hemar;Muthupandian Ashokkumar

  • Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review

    Thérèse Considine;Angkana Noisuwan;Yacine Hemar;Brian Wilkinson

  • Process-induced changes in whey proteins during the manufacture of whey protein concentrates

    M.A de la Fuente;Y Hemar;M Tamehana;P.A Munro

  • Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins.

    A Ye;Y Hemar;H Singh

Frequent Co-Authors

Harjinder Singh
Harjinder Singh Massey University
Muthupandian Ashokkumar
Muthupandian Ashokkumar University of Melbourne
Aiqian Ye
Aiqian Ye Massey University
Kevin J. Stafford
Kevin J. Stafford Massey University
Skelte G. Anema
Skelte G. Anema Massey University
Siew Young Quek
Siew Young Quek University of Auckland
Mary Ann Augustin
Mary Ann Augustin Commonwealth Scientific and Industrial Research Organisation
Soottawat Benjakul
Soottawat Benjakul Prince of Songkla University
Joe M. Regenstein
Joe M. Regenstein Cornell University
Elliot P. Gilbert
Elliot P. Gilbert Australian Nuclear Science and Technology Organisation

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