A.K. Smith - Concepedia

Concepedia

Author

A.K. Smith

University of Guelph

Also Known As

A. K. Smith, A. Smith, A.K Smith, A.K. Smith, Abigail Veronica Smith, Alexandra K. Smith, Alexandra Smith, Smith, A.K.

47

Publications

1.7K

Citations

22

H-Index

61

Concepts

All Affiliations

University of Guelph Agriculture and Agri-Food Canada

AS

About

A.K. Smith is an author at University of Guelph specializing in engineering, food engineering, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	12	12	976
2	Medicine	9	9	369
3	Health Sciences	7	7	363
4	Natural Sciences	4	4	80
5	Anatomy	1	1	12

A.K. Smith

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30

Publications

1.7K

Citations

22

H-Index

	Year	Citations
The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream Daniele Zulim Botega, Alejandro G. Marangoni, A.K. Smith, Journal of Food Science Food ChemistryMaterials ScienceReplace Solid FatFood ColloidSolid Fat	2013	199
A study of fat and air structures in ice cream H. Douglas Goff, Edita Verespej, A.K. Smith International Dairy Journal Food ColloidEngineeringFood PhysicFood StructureRheology	1999	175
Texture-structure relationships in foamed dairy emulsions D.W. Stanley, H. Douglas Goff, A.K. Smith Food Research International RheologyFood EngineeringFoamed Dairy EmulsionsEmulsion	1996	157
Microstructure and rheological properties of psyllium polysaccharide gel Qian Guo, Steve W. Cui, Qi Wang, Food Hydrocolloids Biopolymer GelEngineeringPolymer ScienceRheological PropertyRheology	2008	134
Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM) Anneke H. Martin, H. Douglas Goff, A.K. Smith, Food Hydrocolloids EngineeringElectron MicroscopyPolymer ScienceGlycobiologyCasein Micelles	2005	94
Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer A.K. Smith, H. Douglas Goff, Yukio Kakuda International Dairy Journal Food ColloidRheological MeasurementEngineeringMechanical EngineeringWhipped Cream	2000	89
Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream Daniele Zulim Botega, Alejandro G. Marangoni, A.K. Smith, Journal of Food Science	2013	83
Laminar Shear Effects on Crystalline Alignments and Nanostructure of a Triacylglycerol Crystal Network Fatemeh Maleky, A.K. Smith, Alejandro G. Marangoni Crystal Growth & Design	2011	80
Invasion of <i>Lotus japonicus root hairless 1</i> by <i>Mesorhizobium loti</i> Involves the Nodulation Factor-Dependent Induction of Root Hairs Bogumil J. Karas, Jeremy D. Murray, Monika Gorzelak, PLANT PHYSIOLOGY Root HairsEngineeringBotanyGeneticsPlant Pathology	2005	72
Effects of pre‐emulsifying fat/oil on meat batter stability, texture and microstructure M.K. Youssef, Shai Barbut, A.K. Smith International Journal of Food Science & Technology Canola OilNutritionBeef FatBiomanufacturingPre‐emulsified Beef Fat	2011	62

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