Katlijn Moelants

934 total citations
21 papers, 783 citations indexed

About

Katlijn Moelants is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Katlijn Moelants has authored 21 papers receiving a total of 783 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 13 papers in Plant Science and 5 papers in Biochemistry. Recurrent topics in Katlijn Moelants's work include Polysaccharides Composition and Applications (11 papers), Polysaccharides and Plant Cell Walls (10 papers) and Proteins in Food Systems (5 papers). Katlijn Moelants is often cited by papers focused on Polysaccharides Composition and Applications (11 papers), Polysaccharides and Plant Cell Walls (10 papers) and Proteins in Food Systems (5 papers). Katlijn Moelants collaborates with scholars based in Belgium, United States and Sweden. Katlijn Moelants's co-authors include Marc Hendrickx, Ann Van Loey, Sandy Van Buggenhout, Paula Moldenaers, Ruth Cardinaels, Lien Lemmens, Stefanie Christiaens, Ines Colle, Doungla E. Ngouémazong and Ken Houben and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Katlijn Moelants

21 papers receiving 757 citations

Peers

Katlijn Moelants

BIOCH

BIOMA

Chaleeda Borompichaichartkul Thailand

Okan Eştürk Türkiye

Amanda Maria Teixeira Lago Brazil

Giuseppina Adiletta Italy

S. Jaya Canada

Jinfeng Bi China

Lyulin Hu China

Atul Dhiman India

Ans De Roeck Belgium

Gemma Moraga Spain

Chaleeda Borompichaichartkul Thailand

Katlijn Moelants

587 ×1.3

284 ×0.7

110 ×0.6

BIOCH

268 ×1.7

95 ×0.9

BIOMA

Citations per year, relative to Katlijn Moelants Katlijn Moelants (= 1×) peers Chaleeda Borompichaichartkul

Countries citing papers authored by Katlijn Moelants

Since Specialization

Citations

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

Fields of papers citing papers by Katlijn Moelants

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Katlijn Moelants

This figure shows the co-authorship network connecting the top 25 collaborators of Katlijn Moelants. A scholar is included among the top collaborators of Katlijn Moelants 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 Katlijn Moelants. Katlijn Moelants is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Moelants, Katlijn, et al.. (2022). Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time. Food Hydrocolloids. 133. 107995–107995. 6 indexed citations

Moelants, Katlijn, et al.. (2021). Mechanical Disintegration and Particle Size Sieving of Chondrus crispus (Irish Moss) Gametophytes and Their Effect on Carrageenan and Phycoerythrin Extraction. Foods. 10(12). 2928–2928. 10 indexed citations

Moelants, Katlijn, et al.. (2021). Understanding the effect of time, temperature and salts on carrageenan extraction from Chondrus crispus. Algal Research. 58. 102371–102371. 24 indexed citations

Panozzo, Agnese, et al.. (2020). Towards improved understanding of the viscoelastic properties of functionalized lemon peel fibers in suspension based on microstructure, hydration value and swelling volume. Journal of Food Engineering. 278. 109950–109950. 12 indexed citations

Moelants, Katlijn, et al.. (2019). Development and Application of a Rheological Method to Investigate Crystallization of Palm Oil. Journal of the American Oil Chemists Society. 96(8). 865–876. 3 indexed citations

Panozzo, Agnese, et al.. (2018). Effect of pH and salts on microstructure and viscoelastic properties of lemon peel acid insoluble fiber suspensions upon high pressure homogenization. Food Hydrocolloids. 82. 144–154. 20 indexed citations

Dong, Jinping, et al.. (2017). Understanding the Effect of Processing on the Structure of Plant Cell Walls as a Mean to Design Novel Clean Label Ingredients. Microscopy and Microanalysis. 23(S1). 1124–1125. 1 indexed citations

Panozzo, Agnese, Katlijn Moelants, Stéphane Debon, et al.. (2017). Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction. Food Hydrocolloids. 72. 358–371. 48 indexed citations

Christiaens, Stefanie, Sandy Van Buggenhout, Ken Houben, et al.. (2015). Process–Structure–Function Relations of Pectin in Food. Critical Reviews in Food Science and Nutrition. 56(6). 1021–1042. 153 indexed citations

10.

Shpigelman, Avi, et al.. (2015). The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink. European Food Research and Technology. 242(5). 703–712. 14 indexed citations

11.

Moelants, Katlijn, Ruth Cardinaels, Sandy Van Buggenhout, et al.. (2014). A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant‐Tissue‐Based Food Suspensions. Comprehensive Reviews in Food Science and Food Safety. 13(3). 241–260. 77 indexed citations

12.

Buggenhout, Sandy Van, Stefanie Christiaens, Katlijn Moelants, et al.. (2013). The functionality of plant-based food systems as affected by process-induced changes in cell wall polysaccharides. 1 indexed citations

13.

Moelants, Katlijn, Ruth Cardinaels, Ruben P. Jolie, et al.. (2013). Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics. Food and Bioprocess Technology. 7(1). 248–264. 38 indexed citations

14.

Moelants, Katlijn, Ruth Cardinaels, Sandy Van Buggenhout, et al.. (2013). Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions. Food Hydrocolloids. 36. 382–391. 6 indexed citations

15.

Colle, Ines, Lien Lemmens, Katlijn Moelants, et al.. (2013). Carotenoid bioaccessibility as affected by food structure: relevant case studies on carrots and tomatoes. 3 indexed citations

16.

Moelants, Katlijn, et al.. (2012). Relation between Particle Size and Carotenoid Bioaccessibility in Carrot- and Tomato-Derived Suspensions. Journal of Agricultural and Food Chemistry. 60(48). 11995–12003. 63 indexed citations

17.

Moelants, Katlijn, Ruben P. Jolie, Stijn Palmers, et al.. (2012). The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera. Food and Bioprocess Technology. 6(10). 2870–2883. 62 indexed citations

18.

Moelants, Katlijn, Ruth Cardinaels, Ruben P. Jolie, et al.. (2011). Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions. Food and Bioprocess Technology. 6(5). 1127–1143. 64 indexed citations

19.

Lemmens, Lien, Kristel De Vleeschouwer, Katlijn Moelants, et al.. (2010). β-Carotene Isomerization Kinetics during Thermal Treatments of Carrot Puree. Journal of Agricultural and Food Chemistry. 58(11). 6816–6824. 54 indexed citations

20.

Buggenhout, Sandy Van, Marie Alminger, Lien Lemmens, et al.. (2010). In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes. Trends in Food Science & Technology. 21(12). 607–618. 94 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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