Marlies A. Lambrecht

1.3k total citations
32 papers, 1.1k citations indexed

About

Marlies A. Lambrecht is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Marlies A. Lambrecht has authored 32 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 15 papers in Nutrition and Dietetics and 10 papers in Plant Science. Recurrent topics in Marlies A. Lambrecht's work include Proteins in Food Systems (16 papers), Food composition and properties (14 papers) and Phytase and its Applications (10 papers). Marlies A. Lambrecht is often cited by papers focused on Proteins in Food Systems (16 papers), Food composition and properties (14 papers) and Phytase and its Applications (10 papers). Marlies A. Lambrecht collaborates with scholars based in Belgium, Germany and France. Marlies A. Lambrecht's co-authors include Jan A. Delcour, Ine Rombouts, Lomme J. Deleu, Joost Schymkowitz, Frédéric Rousseau, Kristof Brijs, Koen J.A. Jansens, Ellen Fierens, Bart De Ketelaere and E. Meslin and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Scientific Reports and Food Chemistry.

In The Last Decade

Marlies A. Lambrecht

29 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Marlies A. Lambrecht Belgium 21 689 395 268 202 159 32 1.1k
Linyi Zhou China 16 982 1.4× 347 0.9× 284 1.1× 112 0.6× 169 1.1× 36 1.3k
Lomme J. Deleu Belgium 19 760 1.1× 545 1.4× 177 0.7× 81 0.4× 215 1.4× 28 1.0k
Cal Flynn Ireland 10 604 0.9× 236 0.6× 234 0.9× 95 0.5× 61 0.4× 11 931
Karina D. Martínez Argentina 15 1.2k 1.8× 284 0.7× 282 1.1× 201 1.0× 148 0.9× 32 1.5k
C. Akkermans Netherlands 8 655 1.0× 194 0.5× 225 0.8× 156 0.8× 66 0.4× 8 807
Jing Gan China 20 550 0.8× 182 0.5× 223 0.8× 55 0.3× 194 1.2× 38 949
Peter Aldred Australia 20 1.2k 1.7× 468 1.2× 146 0.5× 143 0.7× 233 1.5× 39 1.6k
Jian Jin China 14 605 0.9× 211 0.5× 352 1.3× 74 0.4× 91 0.6× 29 1.1k
Shah Faisal China 14 583 0.8× 282 0.7× 117 0.4× 150 0.7× 119 0.7× 33 884

Countries citing papers authored by Marlies A. Lambrecht

Since Specialization
Citations

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

Fields of papers citing papers by Marlies A. Lambrecht

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Marlies A. Lambrecht. 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 Marlies A. Lambrecht. The network helps show where Marlies A. Lambrecht may publish in the future.

Co-authorship network of co-authors of Marlies A. Lambrecht

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

All Works

20 of 20 papers shown
1.
Lambrecht, Marlies A., et al.. (2021). Impact of wheat gluten on the denaturation of egg white and whey proteins. Cereal Chemistry. 98(6). 1282–1287. 1 indexed citations
2.
Lambrecht, Marlies A., et al.. (2021). Heat-induced denaturation and aggregation of protein in quinoa (Chenopodium quinoa Willd.) seeds and whole meal. Food Chemistry. 372. 131330–131330. 16 indexed citations
3.
Lambrecht, Marlies A., Lomme J. Deleu, Nikolaos Louros, et al.. (2021). Heating Wheat Gluten Promotes the Formation of Amyloid-like Fibrils. ACS Omega. 6(3). 1823–1833. 32 indexed citations
4.
Lambrecht, Marlies A., et al.. (2020). Osborne extractability and chromatographic separation of protein from quinoa (Chenopodium quinoa Willd.) wholemeal. LWT. 126. 109321–109321. 34 indexed citations
5.
Lambrecht, Marlies A., Lomme J. Deleu, Peter Goos, et al.. (2020). Drying mode and hydrothermal treatment conditions govern the formation of amyloid-like protein fibrils in solutions of dried hen egg white. Food Hydrocolloids. 112. 106276–106276. 27 indexed citations
6.
Rombouts, Ine, et al.. (2020). Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white. Innovative Food Science & Emerging Technologies. 66. 102484–102484. 28 indexed citations
7.
Deleu, Lomme J., et al.. (2020). Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions. Food Hydrocolloids. 111. 106327–106327. 47 indexed citations
8.
Jansens, Koen J.A., Marlies A. Lambrecht, Ine Rombouts, et al.. (2019). Conditions Governing Food Protein Amyloid Fibril Formation—Part I: Egg and Cereal Proteins. Comprehensive Reviews in Food Science and Food Safety. 18(4). 1256–1276. 67 indexed citations
9.
Lambrecht, Marlies A., et al.. (2019). Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking. Food Chemistry. 295. 599–606. 8 indexed citations
10.
Deleu, Lomme J., et al.. (2019). The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals. Current Opinion in Food Science. 25. 98–103. 63 indexed citations
11.
Lambrecht, Marlies A., Koen J.A. Jansens, Ine Rombouts, et al.. (2019). Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins. Comprehensive Reviews in Food Science and Food Safety. 18(4). 1277–1291. 88 indexed citations
12.
13.
Lambrecht, Marlies A., et al.. (2017). The impact of protein characteristics on the protein network in and properties of fresh and cooked wheat-based noodles. Journal of Cereal Science. 75. 234–242. 24 indexed citations
14.
Lambrecht, Marlies A., Lomme J. Deleu, Ine Rombouts, & Jan A. Delcour. (2017). Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes. Food Hydrocolloids. 79. 352–370. 66 indexed citations
15.
Lambrecht, Marlies A., Ine Rombouts, Bart De Ketelaere, & Jan A. Delcour. (2016). Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten. Food Chemistry. 221. 1158–1167. 58 indexed citations
16.
Lambrecht, Marlies A., Ine Rombouts, & Jan A. Delcour. (2016). Denaturation and covalent network formation of wheat gluten, globular proteins and mixtures thereof in aqueous ethanol and water. Food Hydrocolloids. 57. 122–131. 50 indexed citations
17.
Rombouts, Ine, Marlies A. Lambrecht, Sébastien Carpentier, & Jan A. Delcour. (2015). Identification of lanthionine and lysinoalanine in heat-treated wheat gliadin and bovine serum albumin using tandem mass spectrometry with higher-energy collisional dissociation. Amino Acids. 48(4). 959–971. 28 indexed citations
18.
Lambrecht, Marlies A., et al.. (2015). Impact of extraction and elution media on non-size effects in size exclusion chromatography of proteins. Journal of Chromatography A. 1415. 100–107. 20 indexed citations
19.
Rombouts, Ine, Bert Lagrain, Katharina Anne Scherf, et al.. (2015). Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation. Scientific Reports. 5(1). 12210–12210. 79 indexed citations
20.
Pauly, Anneleen, Bram Pareyt, Marlies A. Lambrecht, Ellen Fierens, & Jan A. Delcour. (2012). Flour from wheat cultivars of varying hardness affects textural and structural properties of semi-sweet biscuits. 1 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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