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Mendeley readers
Attention Score in Context
| Title |
New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review
|
|---|---|
| Published in |
Journal of the Science of Food and Agriculture, November 2016
|
| DOI | 10.1002/jsfa.8124 |
| Pubmed ID | |
| Authors |
Yee‐Ying Lee, Teck‐Kim Tang, Eng‐Tong Phuah, Noorjahan Banu Mohamed Alitheen, Chin‐Ping Tan, Oi‐Ming Lai |
| Abstract |
Non enzymatic browning has been a wide and interesting research area in the food industry ranging from the complexity of the reaction to its applications in the food industry as well as its ever debatable health effects. This review provides a new perspective to Maillard reaction apart from its ubiquitous function in enhancing food flavor, taste, and appearance. It focuses on the recent application of Maillard reaction product as an inexpensive and excellent source of emulsifier as well as a superior encapsulating matrix for the entrapment of bioactive compounds. Additionally, it will also discuss the latest approaches employed to perform Maillard reaction as well as several important reaction parameters that are needed to be taken into consideration when conducting Maillard reaction. |
X Demographics
The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Romania | 2 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Practitioners (doctors, other healthcare professionals) | 1 | 50% |
| Scientists | 1 | 50% |
Mendeley readers
The data shown below were compiled from readership statistics for 98 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 98 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 18 | 18% |
| Student > Master | 11 | 11% |
| Student > Bachelor | 9 | 9% |
| Researcher | 4 | 4% |
| Student > Doctoral Student | 3 | 3% |
| Other | 8 | 8% |
| Unknown | 45 | 46% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 15 | 15% |
| Chemistry | 10 | 10% |
| Engineering | 6 | 6% |
| Chemical Engineering | 4 | 4% |
| Biochemistry, Genetics and Molecular Biology | 3 | 3% |
| Other | 2 | 2% |
| Unknown | 58 | 59% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 31 December 2017.
All research outputs
#16,890,958
of 24,835,862 outputs
Outputs from Journal of the Science of Food and Agriculture
#2,832
of 4,573 outputs
Outputs of similar age
#263,078
of 427,571 outputs
Outputs of similar age from Journal of the Science of Food and Agriculture
#23
of 44 outputs
Altmetric has tracked 24,835,862 research outputs across all sources so far. This one is in the 21st percentile – i.e., 21% of other outputs scored the same or lower than it.
So far Altmetric has tracked 4,573 research outputs from this source. They receive a mean Attention Score of 4.9. This one is in the 31st percentile – i.e., 31% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 427,571 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 29th percentile – i.e., 29% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 44 others from the same source and published within six weeks on either side of this one. This one is in the 43rd percentile – i.e., 43% of its contemporaries scored the same or lower than it.