Bart Heyman

546 total citations
12 papers, 446 citations indexed

About

Bart Heyman is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Bart Heyman has authored 12 papers receiving a total of 446 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 6 papers in Nutrition and Dietetics and 2 papers in Plant Science. Recurrent topics in Bart Heyman's work include Proteins in Food Systems (10 papers), Polysaccharides Composition and Applications (7 papers) and Food composition and properties (5 papers). Bart Heyman is often cited by papers focused on Proteins in Food Systems (10 papers), Polysaccharides Composition and Applications (7 papers) and Food composition and properties (5 papers). Bart Heyman collaborates with scholars based in Belgium, Netherlands and Vietnam. Bart Heyman's co-authors include Koen Dewettinck, Paul Van der Meeren, Kim Moens, Iris Tavernier, Sabine Fischer, Eveline Fredrick, Winnok H. De Vos, Frédéric Depypere, Chi Diem Doan and Paula Moldenaers and has published in prestigious journals such as Carbohydrate Polymers, Food Hydrocolloids and Food Research International.

In The Last Decade

Bart Heyman

12 papers receiving 440 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Bart Heyman Belgium	10	398	153	52	42	33	12	446
Benny Lewille Belgium	8	417 1.0×	93 0.6×	71 1.4×	32 0.8×	42 1.3×	9	465
Zhaohua Huang China	11	261 0.7×	166 1.1×	30 0.6×	49 1.2×	19 0.6×	14	353
Emine Erçelebi Türkiye	9	334 0.8×	79 0.5×	75 1.4×	81 1.9×	26 0.8×	16	414
Parita Thanasukarn Thailand	8	373 0.9×	81 0.5×	93 1.8×	38 0.9×	51 1.5×	9	458
C. Roldan-Cruz Mexico	10	231 0.6×	169 1.1×	20 0.4×	36 0.9×	10 0.3×	15	358
Xianling Wei China	11	312 0.8×	145 0.9×	110 2.1×	65 1.5×	26 0.8×	21	439
Ratchanee Charoen Thailand	7	346 0.9×	92 0.6×	63 1.2×	40 1.0×	30 0.9×	19	399
Baozhong Guo China	12	403 1.0×	289 1.9×	94 1.8×	85 2.0×	22 0.7×	22	540
Danni Qu China	7	343 0.9×	73 0.5×	131 2.5×	75 1.8×	29 0.9×	14	438
Ruoning Zhang China	11	374 0.9×	76 0.5×	147 2.8×	16 0.4×	45 1.4×	19	434

Countries citing papers authored by Bart Heyman

Since Specialization

Citations

This map shows the geographic impact of Bart Heyman'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 Bart Heyman with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Bart Heyman more than expected).

Fields of papers citing papers by Bart Heyman

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Bart Heyman. 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 Bart Heyman. The network helps show where Bart Heyman may publish in the future.

Co-authorship network of co-authors of Bart Heyman

This figure shows the co-authorship network connecting the top 25 collaborators of Bart Heyman. A scholar is included among the top collaborators of Bart Heyman based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Bart Heyman. Bart Heyman is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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12 of 12 papers shown

Tavernier, Iris, Kim Moens, Bart Heyman, Sabine Danthine, & Koen Dewettinck. (2018). Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil. Food Research International. 120. 504–513. 34 indexed citations

Tavernier, Iris, Bart Heyman, Paul Van der Meeren, Tony Ruyssen, & Koen Dewettinck. (2018). Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions. Journal of Food Engineering. 244. 136–141. 3 indexed citations

Tavernier, Iris, Chi Diem Doan, Paul Van der Meeren, Bart Heyman, & Koen Dewettinck. (2017). The Potential of Waxes to Alter the Microstructural Properties of Emulsion‐Templated Oleogels. European Journal of Lipid Science and Technology. 120(3). 69 indexed citations

Heyman, Bart, Winnok H. De Vos, Paul Van der Meeren, & Koen Dewettinck. (2014). Gums tuning the rheological properties of modified maize starch pastes: Differences between guar and xanthan. Food Hydrocolloids. 39. 85–94. 41 indexed citations

Heyman, Bart, Filip Van Bockstaele, Davy Van de Walle, & Koen Dewettinck. (2013). Long-term stability of waxy maize starch/xanthan gum mixtures prepared at a temperature within the gelatinization range. Food Research International. 55. 229–238. 4 indexed citations

Fredrick, Eveline, Kim Moens, Bart Heyman, et al.. (2013). Monoacylglycerols in dairy recombined cream: I. The effect on milk fat crystallization. Food Research International. 51(2). 892–898. 48 indexed citations

Heyman, Bart, Winnok H. De Vos, Frédéric Depypere, Paul Van der Meeren, & Koen Dewettinck. (2013). Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch. Food Hydrocolloids. 35. 546–556. 42 indexed citations

Fredrick, Eveline, Bart Heyman, Kim Moens, et al.. (2013). Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties. Food Research International. 51(2). 936–945. 98 indexed citations

Heyman, Bart, et al.. (2012). Influence of xanthan transition on the rheological properties of waxy starches. Carbohydrate Polymers. 96(2). 568–577. 15 indexed citations

10.

Heyman, Bart, Frédéric Depypere, Paul Van der Meeren, & Koen Dewettinck. (2012). Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range. Carbohydrate Polymers. 96(2). 560–567. 21 indexed citations

11.

Sabatino, Paolo, et al.. (2010). Improved heat stability by whey protein–surfactant interaction. Food Hydrocolloids. 25(4). 594–603. 34 indexed citations

12.

Heyman, Bart, et al.. (2010). Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce. Journal of Food Engineering. 99(2). 115–120. 37 indexed citations

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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