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Louise Wicker

Observed names: L WICKER, L Wicker, L. WICKER, L. Wicker, LOUISE WICKER, Louise Wicker3, Wicker Louise, Wicker Louise Gainesville, Wicker, Louise
Observed institutions: Louisiana State University, Louisiana State University Agricultural Center, North Carolina State University, University of Georgia, Illinois Institute of Technology, Korea University, Florida Department of Citrus, University of Florida, University of Georgia Research Foundation, Institute of Food and Agricultural Sciences, University of Guelph, Texas A&M University
ORCID: 0000-0001-6076-7463
Observed ORCIDs: 0000-0001-6076-7463, 0000-0001-8128-3839
OpenAlex ID: A5025869686
Non‐thermal food processing/preservation technologies: a review with packaging implications
2007 · Caroline Morris, Aaron L. Brody, et al. · Packaging Technology and Science · 211
Anthocyanin Pigments in the Skin of Lychee Fruit
1991 · H.S. LEE, L. WICKER · Journal of Food Science · 197
Blueberry pectin and increased anthocyanins stability under in vitro digestion
2019 · Jeewon Koh, Zhimin Xu, et al. · Food Chemistry · 175
Structure and physical properties of pectins with block-wise distribution of carboxylic acid groups
2008 · R. Lutz, A. Aserin, et al. · Food Hydrocolloids · 158
Pectin as a bioactive polysaccharide – Extracting tailored function from less
2014 · Louise Wicker, Yookyung Kim, et al. · Food Hydrocolloids · 151
Topical anti-inflammatory activity of Polygonum cuspidatum extract in the TPA model of mouse ear inflammation
2008 · Eve E Bralley, Phillip Greenspan, et al. · Journal of Inflammation · 148
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Pectin and charge modified pectin hydrogel beads as a colon-targeted drug delivery carrier
2012 · Jiyoung Jung, Robert D. Arnold, et al. · Colloids and Surfaces B Biointerfaces · 145
Intermolecular binding of blueberry pectin-rich fractions and anthocyanin
2015 · Z. Lin, J. Fischer, et al. · Food Chemistry · 139
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Characterization and in vitro bioavailability of β-carotene: Effects of microencapsulation method and food matrix
2014 · Erik G. Donhowe, Floirendo P. Flores, et al. · LWT · 124
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Current and potential applications of enzyme infusion in the food industry
1996 · Robert A. Baker, Louise Wicker · Trends in Food Science & Technology · 116
Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate
2009 · Rachel Lutz, Abraham Aserin, et al. · Colloids and Surfaces B Biointerfaces · 109
Interaction and Stabilization of Acidified Casein Dispersions with Low and High Methoxyl Pectins
1997 · Ricardo Pereyra, Karen A. Schmidt, et al. · Journal of Agricultural and Food Chemistry · 100
Hydroxypropyl methylcellulose substituent analysis and rheological properties
2013 · Hannah Akinosho, Samantha Hawkins, et al. · Carbohydrate Polymers · 99
Binding kinetics of blueberry pectin-anthocyanins and stabilization by non-covalent interactions
2019 · Jeewon Koh, Zhimin Xu, et al. · Food Hydrocolloids · 95
Laccase mediated conjugation of sugar beet pectin and the effect on emulsion stability
2011 · Jiyoung Jung, Louise Wicker · Food Hydrocolloids · 88
Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties
2019 · B.E. Morales-Contreras, L. Wicker, et al. · LWT · 87
Enzymatic and Color Changes During Post‐harvest Storage of Lychee Fruit
1990 · S. HUANG, H. HART, et al. · Journal of Food Science · 84
Changes in the molecular weight distribution of three commercial pectins after valve homogenization
2001 · M. Corredig, L. Wicker · Food Hydrocolloids · 77
Vacuum Infusion of Citrus Pectinmethylesterase and Calcium Effects on Firmness of Peaches
1991 · H. JAVERI, R. TOLEDO, et al. · Journal of Food Science · 76
Purification and properties of pectinesterases of Marsh white grapefruit pulp
1991 · Thomas A. Seymour, James F. Preston, et al. · Journal of Agricultural and Food Chemistry · 72
Thermal Transitions in Myosin‐ANS Fluorescence and Gel Rigidity
1986 · L. WICKER, T. C. LANIER, et al. · Journal of Food Science · 71
Microbial, Enzymatic, and Chemical Changes During Storage of Fresh and Processed Orange Juice
1992 · G.D. SADLER, M.E. PARISH, et al. · Journal of Food Science · 70
GALACTURONOSYLTRANSFERASE-LIKE5 Is Involved in the Production of Arabidopsis Seed Coat Mucilage
2013 · Yingzhen Kong, Gongke Zhou, et al. · PLANT PHYSIOLOGY · 69
Action pattern of Valencia orange PME de-esterification of high methoxyl pectin and characterization of modified pectins
2005 · Yookyung Kim, Quincy Teng, et al. · Carbohydrate Research · 69
Total and Thermostable Pectinesterases in Citrus Juices
1996 · R. SNIR, P.E. KOEHLER, et al. · Journal of Food Science · 68
Works count: 157
Citation count: 5,314
H-index: 41
I10-index: 107
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