Kim Moens

606 total citations
17 papers, 452 citations indexed

About

Kim Moens is a scholar working on Food Science, Nutrition and Dietetics and Pathology and Forensic Medicine. According to data from OpenAlex, Kim Moens has authored 17 papers receiving a total of 452 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 4 papers in Nutrition and Dietetics and 2 papers in Pathology and Forensic Medicine. Recurrent topics in Kim Moens's work include Proteins in Food Systems (14 papers), Food Chemistry and Fat Analysis (13 papers) and Microencapsulation and Drying Processes (6 papers). Kim Moens is often cited by papers focused on Proteins in Food Systems (14 papers), Food Chemistry and Fat Analysis (13 papers) and Microencapsulation and Drying Processes (6 papers). Kim Moens collaborates with scholars based in Belgium, Netherlands and United States. Kim Moens's co-authors include Koen Dewettinck, Paul Van der Meeren, Bart Heyman, Sabine Fischer, Eveline Fredrick, Iris Tavernier, A.K.M. Masum, Paula Moldenaers, Tom Verwijlen and Nathalie De Clercq and has published in prestigious journals such as Food Research International, Journal of Food Engineering and Colloids and Surfaces A Physicochemical and Engineering Aspects.

In The Last Decade

Kim Moens

17 papers receiving 446 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Kim Moens Belgium	12	399	79	73	32	31	17	452
Bart Heyman Belgium	10	398 1.0×	52 0.7×	153 2.1×	42 1.3×	33 1.1×	12	446
Zhenan Rao China	11	209 0.5×	75 0.9×	46 0.6×	29 0.9×	22 0.7×	17	353
Benny Lewille Belgium	8	417 1.0×	71 0.9×	93 1.3×	32 1.0×	42 1.4×	9	465
Merete B. Munk Denmark	10	259 0.6×	83 1.1×	47 0.6×	13 0.4×	32 1.0×	12	349
Zhaojing Jiang China	9	206 0.5×	137 1.7×	80 1.1×	19 0.6×	44 1.4×	15	377
Philippe Rousset United States	9	285 0.7×	57 0.7×	56 0.8×	20 0.6×	31 1.0×	9	341
Ning Xia China	10	257 0.6×	67 0.8×	58 0.8×	37 1.2×	14 0.5×	15	397
Fan C. Wang Canada	10	286 0.7×	50 0.6×	63 0.9×	13 0.4×	83 2.7×	13	382
Parita Thanasukarn Thailand	8	373 0.9×	93 1.2×	81 1.1×	38 1.2×	51 1.6×	9	458
Ruoning Zhang China	11	374 0.9×	147 1.9×	76 1.0×	16 0.5×	45 1.5×	19	434

Countries citing papers authored by Kim Moens

Since Specialization

Citations

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

Fields of papers citing papers by Kim Moens

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Kim Moens

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

All Works

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17 of 17 papers shown

Moens, Kim, Daylan A. Tzompa‐Sosa, Davy Van de Walle, et al.. (2024). Insights in the Structural Hierarchy of Statically Crystallized Palm Oil. Crystals. 14(2). 142–142. 4 indexed citations

Moens, Kim, et al.. (2024). Multiscale assessment of the effect of a stearic-palmitic sucrose ester on the crystallization of anhydrous milk fat. Food Research International. 197(Pt 1). 115243–115243. 3 indexed citations

Nelis, Veronique, et al.. (2019). Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions: proof of concept. International Journal of Food Science & Technology. 55(5). 1950–1961. 6 indexed citations

Nelis, Veronique, et al.. (2019). Fat crystallization and melting in W/O/W double emulsions: Comparison between bulk and emulsified state. Colloids and Surfaces A Physicochemical and Engineering Aspects. 566. 196–206. 28 indexed citations

Moens, Kim, Daylan A. Tzompa‐Sosa, Davy Van de Walle, Paul Van der Meeren, & Koen Dewettinck. (2018). Influence of cooling rate on partial coalescence in natural dairy cream. Food Research International. 120. 819–828. 13 indexed citations

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

Moens, Kim, Iris Tavernier, & Koen Dewettinck. (2018). Crystallization behavior of emulsified fats influences shear-induced partial coalescence. Food Research International. 113. 362–370. 41 indexed citations

Hettiarachchy, Navam, et al.. (2018). Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation. LWT. 90. 513–518. 14 indexed citations

Hettiarachchy, Navam, et al.. (2017). Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans. LWT. 84. 505–510. 37 indexed citations

10.

Moens, Kim, A.K.M. Masum, & Koen Dewettinck. (2016). Tempering of dairy emulsions: Partial coalescence and whipping properties. International Dairy Journal. 56. 92–100. 38 indexed citations

11.

Moens, Kim, Nathalie De Clercq, Stefanie Verstringe, & Koen Dewettinck. (2015). Revealing the Influence of Tempering on Polymorphism and Crystal Arrangement in Semicrystalline Oil-in-Water Emulsions. Crystal Growth & Design. 15(12). 5693–5704. 18 indexed citations

12.

Moens, Kim, et al.. (2014). Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream. International Dairy Journal. 39(1). 16–23. 19 indexed citations

13.

Verstringe, Stefanie, Kim Moens, Nathalie De Clercq, & Koen Dewettinck. (2014). Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent. Food Research International. 67. 25–34. 11 indexed citations

14.

Moens, Kim, Aad Dhollander, Pierre Moens, et al.. (2014). Meniscal transplantation: still experimental surgery? A review.. PubMed. 80(3). 403–13. 11 indexed citations

15.

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

16.

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

17.

Clercq, Nathalie De, Kim Moens, Frédéric Depypere, et al.. (2012). Influence of cocoa butter refining on the quality of milk chocolate. Journal of Food Engineering. 111(2). 412–419. 29 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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