Hydration Properties

Hydration Properties is a physicochemical construct that characterizes the capacity and mode of interaction between water molecules and amino acid residues in food systems, distinguishing it from other molecular interaction properties by its specific focus on water sorption, swelling, solubility, and hydrogen-bonding dynamics intrinsic to hydrated biomolecular structures.

3.1K

Publications

178K

Citations

9.6K

Authors

2.3K

Institutions

Publications per year

2017–2026

684

Authors

9.6K

  1. JS
    Janusz Stangret

    Gdańsk University of Technology, Poland

    24 publications · 1.1K citations

    20

    h-index

  2. TV
    Tigran V. Chalikian

    University of Toronto, Canada

    16 publications · 1.1K citations

    16

    h-index

  3. SL
    Shuhua Liu

    Wuhan University, China

    14 publications · 937 citations

    13

    h-index

  4. PD
    P. D’Angelo

    Sapienza University of Rome, Italy

    13 publications · 711 citations

    13

    h-index

  5. BM
    Bernd M. Rode

    Universität Innsbruck, Austria

    12 publications · 448 citations

    12

    h-index

1–5 of 9.6K

Venues

  1. The Journal of Physical Chemistry B

    245 publications · 19.5K citations

    66

    h-index

  2. Journal of the American Chemical Society

    JACS · 126 publications · 11.7K citations

    60

    h-index

  3. The Journal of Chemical Physics

    132 publications · 10.5K citations

    49

    h-index

  4. The Journal of Physical Chemistry

    75 publications · 5.8K citations

    38

    h-index

  5. The Journal of Physical Chemistry A

    73 publications · 4.5K citations

    38

    h-index

1–5