↓ Skip to main content

Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

Overview of attention for article published in Food Hydrocolloids, May 2016
Altmetric Badge

About this Attention Score

  • Above-average Attention Score compared to outputs of the same age (53rd percentile)
  • Average Attention Score compared to outputs of the same age and source

Mentioned by

patent
1 patent

Citations

dimensions_citation
113 Dimensions

Readers on

mendeley
172 Mendeley
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Title
Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion
Published in
Food Hydrocolloids, May 2016
DOI 10.1016/j.foodhyd.2015.12.033
Authors

Sahar Tamnak, Hamed Mirhosseini, Chin Ping Tan, Hasanah Mohd Ghazali, Kharidah Muhammad

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 172 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Spain 1 <1%
United States 1 <1%
Brazil 1 <1%
Unknown 169 98%

Demographic breakdown

Readers by professional status Count As %
Student > Master 33 19%
Student > Ph. D. Student 32 19%
Student > Bachelor 18 10%
Researcher 14 8%
Student > Doctoral Student 10 6%
Other 21 12%
Unknown 44 26%
Readers by discipline Count As %
Agricultural and Biological Sciences 54 31%
Chemistry 18 10%
Biochemistry, Genetics and Molecular Biology 11 6%
Engineering 10 6%
Chemical Engineering 8 5%
Other 12 7%
Unknown 59 34%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 3. 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 20 September 2018.
All research outputs
#8,534,528
of 25,371,288 outputs
Outputs from Food Hydrocolloids
#474
of 1,724 outputs
Outputs of similar age
#113,918
of 311,861 outputs
Outputs of similar age from Food Hydrocolloids
#12
of 34 outputs
Altmetric has tracked 25,371,288 research outputs across all sources so far. This one is in the 43rd percentile – i.e., 43% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,724 research outputs from this source. They receive a mean Attention Score of 4.6. This one is in the 40th percentile – i.e., 40% 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 311,861 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 53% of its contemporaries.
We're also able to compare this research output to 34 others from the same source and published within six weeks on either side of this one. This one is in the 47th percentile – i.e., 47% of its contemporaries scored the same or lower than it.