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Researcher · DSM (Netherlands) · Netherlands

Filip Oosterlinck

Filip Oosterlinck publishes mostly in Food Science, Nutrition and Dietetics and Fluid Flow and Transfer Processes, on topics such as Rheology and Fluid Dynamics Studies, Polysaccharides Composition and Applications and Food composition and properties.

ORCID 0000-0002-1313-5356 OpenAlex
World rank
#2,215,230
of 7,710,434 ranked researchers
Rank in Netherlands
#47,613
of 107,149
Works
43
Citations
671
Citations per work
15.6
h-index
14
i10-index 14Top 32% in Food Science
Filip Oosterlinck

What does Filip Oosterlinck research?

Filip Oosterlinck's work is mostly in Agricultural and Biological Sciences (32%), Nursing (13%), Chemical Engineering (12%).

Life Sciences: 14 works · 31.7% of their workAgricultural and Biological Sciences: 14 works · 31.7% of their workFood Science: 10 works · 22.4% of their workAnimal Science and Zoology: 4 works · 9.3% of their workEverything else: 12 works · 28.1% of their workPhysical Sciences: 12 works · 27.1% of their workChemical Engineering: 5 works · 12.1% of their workFluid Flow and Transfer Processes: 5 works · 12.1% of their workMaterials Science: 4 works · 10.3% of their workPolymers and Plastics: 4 works · 10.3% of their workEngineering: 2 works · 4.7% of their workBiomedical Engineering: 2 works · 4.7% of their workHealth Sciences: 6 works · 13.1% of their workNursing: 6 works · 13.1% of their workNutrition and Dietetics: 6 works · 13.1% of their workTHEIR WORKFilip Oosterlinck43works
Life Sciences32%Physical Sciences27%Health Sciences13%

Their six largest subfields, inside their fields and domains; the grey slice is everything else they publish. The interactive view splits every one of their works down to single topics.

The fields and subfields, with their numbers
    1. Agricultural and Biological Sciences1431.7%
  2. Everything else1228.1%
    1. Chemical Engineering512.1%
    2. Materials Science410.3%
    3. Engineering24.7%
    1. Nursing613.1%
  1. 1Food Science22% of their works
  2. 2Nutrition and Dietetics13% of their works
  3. 3Fluid Flow and Transfer Processes12% of their works
  4. 4Polymers and Plastics10% of their works
  5. 5Animal Science and Zoology9% of their works
  6. 6Biomedical Engineering5% of their works

Research topics

Which keywords describe Filip Oosterlinck's research?

The keywords of their largest research topics: Rheological Properties, Rheology, Consumer Perception, Complex Fluids, Polymers, Dietary Fiber, Glycemic Index and Hydrocolloids.

Size is their works in the topics tagged with each word, from their 8 largest topics. Each links to the topic it comes from most. The words come from the keyword list OpenAlex gives each topic, not from the text of the papers, so a word can appear that none of the papers uses.

All 19 words, with their numbers
  1. Rheological Properties242 topics
  2. Rheology243 topics
  3. Consumer Perception172 topics
  4. Complex Fluids131 topic
  5. Polymers131 topic
  6. Dietary Fiber121 topic
  7. Glycemic Index121 topic
  8. Hydrocolloids121 topic
  9. Thickening Agents121 topic
  10. Meat Quality101 topic
  11. Protein Oxidation101 topic
  12. Food Choice71 topic
  13. Polymer Blends71 topic
  14. Polymer Crystallization71 topic
  15. Sensory Analysis71 topic
  16. Environmental Impact41 topic
  17. Fibrinogen41 topic
  18. Sustainable Diets41 topic
  19. Transglutaminases41 topic

Where does Filip Oosterlinck work?

Filip Oosterlinck's main affiliation in the publication record is DSM (Netherlands), Netherlands.

How many publications and citations does Filip Oosterlinck have?

OpenAlex counts 43 works and 671 citations for Filip Oosterlinck, an h-index of 14, ranking #2,215,230 of 7,710,434 researchers worldwide on the quality score.

Ranked on field-normalised citation excellence (50%), output (30%) and citations (20%). Counts come from OpenAlex author records, which occasionally merge different people who share a name or split one person into several.

Papers, co-authors, who cited this work and researchers on the nearest topics have tabs of their own, above. Is this your page? Claim it with your ORCID iD, or request a correction or removal.

Discussion

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