Leaderboards/Food Industry and Aquatic Biology

Food Industry and Aquatic Biology

Last updated July 7, 2026

Rising Stars

New and hot

Rising Stars Researchers

1
Pattarasuda Rawiwan
University of Auckland
2
Mariana Demarco
Universidade Federal de Santa Catarina
3
Divakar Dahiya
Basingstoke and North Hampshire Hospital
4
Anu Lahteenmäki‐Uutela
Finnish Environment Institute
5
Wei-Wei Cai
Zhejiang A & F University
6
Xianglu Zhu
East China University of Science and Technology
7
Ramon Bocker
Universidade Estadual de Campinas (UNICAMP)
8
Chuanai Cao
Northeast Agricultural University
9
Mengge Li
Shanghai Jiao Tong University
10
Talissa Barroco Harb
Universidad de Málaga

Rising Stars Papers

1
Pulsed electric field technology as a promising pre-treatment for enhancing orange agro-industrial waste biorefinery
RSC Advances|2024
60 cit.
2
Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions
Food Hydrocolloids|2024
55 cit.
3
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
Meat Science|2024
40 cit.
4
Physicochemical and functional attributes of RuBisCo-enriched Brassicaceae leaf protein concentrates
Food Hydrocolloids|2024
37 cit.
5
Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
Food Hydrocolloids|2024
33 cit.
6
Sustainable pectin-based film for carrying phenolic compounds and essential oil from Citrus sinensis peel waste
Food Bioscience|2024
30 cit.
7
Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process
Food Hydrocolloids|2024
29 cit.
8
Developing effective radio frequency drying processes for tiger nuts: Dynamic analysis of moisture state, dielectric properties and quality
Journal of Food Engineering|2024
26 cit.
9
Preparation of sodium alginate antibacterial porous composite pads embedded with centrifugally spun nanofibers by freeze-drying and recasting for active food packaging
Carbohydrate Polymers|2025
20 cit.
10
Anthocyanin-rich jaboticaba fruit: Natural source of bioactive and coloring ingredients for nutraceutical food applications
Trends in Food Science & Technology|2024
15 cit.

Emerging Leaders

Gaining momentum

Emerging Leaders Researchers

1
Keeran Ward
University of Leeds
2
Jeanette Purhagen
Lund University
3
Екатерина Игоревна Карпенко
Unknown
4
Weiqing Sun
Yangtze University
5
AK Sahoo
Unknown
6
Paulina Nowicka
Wrocław University of Environmental and Life Sciences
7
Taiwo O. Akanbi
Deakin University
8
Marco Tretola
Agroscope
9
Giustino Tribuzi
Universidade Federal de Santa Catarina
10
Ângelo Paggi Matos
Universidade Federal de Santa Catarina

Emerging Leaders Papers

1
Digestibility, bioaccessibility and bioactivity of compounds from algae
Trends in Food Science & Technology|2022
162 cit.
2
Use of algae as food ingredient: sensory acceptance and commercial products
Frontiers in Food Science and Technology|2022
96 cit.
3
Sargassum inspired, optimized calcium alginate bioplastic composites for food packaging
Food Hydrocolloids|2022
84 cit.
4
Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study
Food Chemistry|2023
69 cit.
5
High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes
LWT|2023
40 cit.
6
Effect and mechanism of DC magnetic field combined with calcium chloride on saltiness and flavor enhancement of low salt pork gel
Food Research International|2023
29 cit.
7
On the binding affinity and thermodynamics of sodium alginate-heavy metal ion interactions for efficient adsorption
Carbohydrate Polymer Technologies and Applications|2022
26 cit.
8
Are plant-based meat analogues fulfilling their potentials? An Australian perspective
Future Foods|2024
23 cit.
9
UPLC/ESI-Q-TOF-MS analysis of (poly)phenols, tocols and amino acids in Chaenomeles leaves versus in vitro anti-enzyme activities
Industrial Crops and Products|2022
22 cit.
10
The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties
International Journal of Biological Macromolecules|2024
20 cit.

Current Senior Leaders

Established & currently active

Current Senior Leaders Researchers

1
Ling Cao
Xiamen University
2
Stefan Gelcich
Pontificia Universidad Católica de Chile
3
Jane Lubchenco
Oregon State University
4
Muhammad Shahid
Blekinge Institute of Technology
5
Brijesh K. Tiwari
Teagasc - The Irish Agriculture and Food Development Authority
6
Alexander Golberg
Tel Aviv University
7
Richard A. Wahle
University of Maine
8
Elena Ibáñez
Instituto de Investigación en Ciencias de la Alimentación
9
Thomas S. Bianchi
University of Florida
10
Emiko Okazaki
Tokyo University of Marine Science and Technology

Current Senior Leaders Papers

1
Entering the Century of the Environment: A New Social Contract for Science
Science|1998
1.3k cit.
2
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
Trends in Food Science & Technology|2009
1.3k cit.
3
Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgaeA review
Food Chemistry|2005
1.2k cit.
4
Plant Species Diversity in a Marine Intertidal Community: Importance of Herbivore Food Preference and Algal Competitive Abilities
The American Naturalist|1978
1.1k cit.
5
Ultrasound: A clean, green extraction technology
TrAC Trends in Analytical Chemistry|2015
985 cit.
6
The role of terrestrially derived organic carbon in the coastal ocean: A changing paradigm and the priming effect
Proceedings of the National Academy of Sciences|2011
895 cit.
7
The future of food from the sea
Nature|2020
873 cit.
8
Protecting the global ocean for biodiversity, food and climate
Nature|2021
769 cit.
9
The Sustainable Biosphere Initiative: An Ecological Research Agenda: A Report from the Ecological Society of America
Ecology|1991
714 cit.
10
Fisheries Management in a Changing Climate: Lessons From the 2012 Ocean Heat Wave in the Northwest Atlantic
Oceanography|2013
684 cit.

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