Ann Van Loey

25.8k citations

480 papers · 20.4k indexed · 2 hit papers · h-index 77

Biotechnology top 0.01%
- Microbial Inactivation Methods 152
Food Science top 0.01%
- Proteins in Food Systems 82
- Polysaccharides Composition and Applications 82
- Microencapsulation and Drying Processes 58
Biochemistry top 0.02%
- Phytochemicals and Antioxidant Activities 47
Physiology top 0.1%
Plant Science top 0.05%
- Polysaccharides and Plant Cell Walls 143
- Postharvest Quality and Shelf Life Management 121
Animal Science and Zoology
- Meat and Animal Product Quality 47

Co-authors: Marc Hendrickx Tara Grauwet Sandy Van Buggenhout Iesel Van der Plancken Thomas Duvetter Chantal Smout Indrawati Oey Stefanie Christiaens
Cited by: Biotechnology Food Science Biochemistry
Journals: Journal of Cleaner Production (1 paper)Journal of Agricultural and Food Chemistry (44 papers)Biochemical Journal (1 paper)
Partner nations: Belgium Netherlands New Zealand

In The Last Decade

Ann Van Loey

473 papers receiving 19.7k citations

Hit Papers

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What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

2015 Comprehensive Reviews in Food Science and Food Safety
2008 Trends in Food Science & Technology

Peers

Countries citing papers authored by Ann Van Loey

Since Specialization

Citations

This map shows the geographic impact of Ann Van Loey's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Ann Van Loey with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ann Van Loey more than expected).

Fields of papers citing papers by Ann Van Loey

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ann Van Loey. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Ann Van Loey. The network helps show where Ann Van Loey may publish in the future.

Co-authorship network

The 25 scholars most cited alongside Ann Van Loey, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Ann Van Loey Line = papers co-authored together Ann Van Loey links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Influence of ultrasound-assisted extraction on the pectin extraction yield and structural characteristics: A case study on carrot pomace (Daucus carota) Food and Bioproducts Processing ·Elien De Laet,Tom Bernaerts,José Núñez Ares,Kim De Cock,Peter Goos,Ann Van Loey	2024	4
2	Blending of common bean-based flours with different microstructures to steer their thickening potential in high-moisture viscous model systems Food Hydrocolloids ·Masha Mikhalski,J. Van Audenhove,Jochen Maes,Esther Staes,Tara Grauwet,Ann Van Loey	2024	2
3	How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek? Food Research International ·Sophie M. Delbaere,Tom Bernaerts,Gina Verlooy,Flore Vancoillie,Marc Hendrickx,Tara Grauwet,Ann Van Loey	2024	1
4	The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation Food Hydrocolloids ·J. Van Audenhove,Novita Ika Putri,Ilke Caveye,Ann Van Loey,Marc Hendrickx	2023	0
5	Controlling (bio)chemical conversions of health-related plant-based compounds by processing: The case of Brussels sprouts and leek Innovative Food Science & Emerging Technologies ·Flore Vancoillie,S.H.E. Verkempinck,Sophie M. Delbaere,Christof Van Poucke,Marc Hendrickx,Ann Van Loey,Tara Grauwet	2023	5
6	Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel Food Hydrocolloids ·Novita Ika Putri,J. Van Audenhove,Clare Kyomugasho,Ann Van Loey,Marc Hendrickx	2023	3
7	HPLC-CAD method to quantify lipolysis products from plant-based oils rich in unsaturated fatty acids Journal of Food Composition and Analysis ·J.M. Guevara-Zambrano,Daphne Michels,S.H.E. Verkempinck,M.R. Infantes-Garcia,Marc Hendrickx,Ann Van Loey,Tara Grauwet	2023	8
8	Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough Foods ·Evelyne Timmermans,Ine Langie,An Bautil,Kristof Brijs,Carolien Buvé,Ann Van Loey,Ilse Scheirlinck,Roel Van der Meulen,Christophe M. Courtin	2023	4
9	The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques Food Hydrocolloids ·J. Van Audenhove,Tom Bernaerts,Novita Ika Putri,Ann Van Loey,Marc Hendrickx	2023	7
10	Experimental Evolution Reveals a Novel Ene Reductase That Detoxifies α,β-Unsaturated Aldehydes in Listeria monocytogenes Microbiology Spectrum ·Lei Sun,Ann Van Loey,Carolien Buvé,Chris W. Michiels	2023	3
11	Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powders Food Chemistry ·Dorine Duijsens,Katharina Pälchen,S.H.E. Verkempinck,J.M. Guevara-Zambrano,Marc Hendrickx,Ann Van Loey,Tara Grauwet	2023	8
12	Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage Foods ·Sharmaine Atencio,S.H.E. Verkempinck,Kai Reineke,Marc Hendrickx,Ann Van Loey	2022	26
13	The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability Food Research International ·Shruti Aravindakshan,An T. Nguyen,Clare Kyomugasho,Ann Van Loey,Marc Hendrickx	2022	7
14	The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans Foods ·Shruti Aravindakshan,An T. Nguyen,Clare Kyomugasho,Carolien Buvé,Koen Dewettinck,Ann Van Loey,Marc Hendrickx	2021	35
15	Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions Food Hydrocolloids ·Miete Celus,Clare Kyomugasho,Julie Keunen,Ann Van Loey,Tara Grauwet,Marc Hendrickx	2019	12
16	The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage Food Chemistry ·Junjie Yi,Biniam Kebede,Kristiani Kristiani,Carolien Buvé,Ann Van Loey,Tara Grauwet,Marc Hendrickx	2018	33
17	Impact of processing on odour-active compounds of a mixed tomato-onion puree Food Chemistry ·Maria Koutidou,Tara Grauwet,Ann Van Loey,Parag Acharya	2017	15
18	Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems Food Additives & Contaminants Part A ·Stijn Palmers,Tara Grauwet,Carolien Buvé,Koen Vanratingen,Biniam Kebede,Peter Goos,Marc Hendrickx,Ann Van Loey	2015	6
19	The effect of soluble fibers in emulsions on the carotenoid bio-accessibility TU/e Research Portal (Eindhoven University of Technology) ·Taj Verrijssen,Ruth Cardinaels,Paula Moldenaers,Ann Van Loey,Marc Hendrickx,Sandy Van Buggenhout	2013	2
20	Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes Food Chemistry ·Agnese Panozzo,Lien Lemmens,Ann Van Loey,Lara Manzocco,Maria Cristina Nicoli,Marc Hendrickx	2013	63

About Ann Van Loey

Ann Van Loey is a scholar working on Biotechnology, Food Science and Biochemistry, having authored 480 papers that have together received 20.4k indexed citations. Recurring topics across this work include Microbial Inactivation Methods (152 papers), Polysaccharides and Plant Cell Walls (143 papers), Postharvest Quality and Shelf Life Management (121 papers), Proteins in Food Systems (82 papers), Polysaccharides Composition and Applications (82 papers), Microencapsulation and Drying Processes (58 papers), Phytochemicals and Antioxidant Activities (47 papers) and Meat and Animal Product Quality (47 papers). The work is most often cited by research in Biotechnology (5.8k citations), Food Science (10.9k citations) and Biochemistry (3.6k citations). Ann Van Loey has collaborated with scholars based in Belgium, Netherlands and New Zealand. Frequent co-authors include Marc Hendrickx, Tara Grauwet, Sandy Van Buggenhout, Iesel Van der Plancken, Thomas Duvetter, Chantal Smout, Indrawati Oey, Stefanie Christiaens, Lien Lemmens and Ilse Fraeye. Their work appears in journals such as Journal of Cleaner Production, Journal of Agricultural and Food Chemistry and Biochemical Journal.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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