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Mendeley readers
| Chapter title |
Emulsifying Properties of Proteins
|
|---|---|
| Chapter number | 4 |
| Book title |
Functionality of Proteins in Food
|
| Published by |
Springer, Berlin, Heidelberg, January 1997
|
| DOI | 10.1007/978-3-642-59116-7_4 |
| Book ISBNs |
978-3-64-263856-5, 978-3-64-259116-7
|
| Authors |
Joseph F. Zayas, Zayas, Joseph F. |
Mendeley readers
The data shown below were compiled from readership statistics for 247 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Netherlands | 1 | <1% |
| Unknown | 246 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 51 | 21% |
| Student > Master | 44 | 18% |
| Student > Ph. D. Student | 23 | 9% |
| Researcher | 21 | 9% |
| Student > Doctoral Student | 10 | 4% |
| Other | 19 | 8% |
| Unknown | 79 | 32% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 66 | 27% |
| Chemistry | 19 | 8% |
| Engineering | 19 | 8% |
| Biochemistry, Genetics and Molecular Biology | 14 | 6% |
| Chemical Engineering | 14 | 6% |
| Other | 23 | 9% |
| Unknown | 92 | 37% |