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Ann Van Loey

Ann Van Loey

KU Leuven
Belgium

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Chemistry
Belgium
2025

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Chemistry 90 2115 1897 24 23 541 23866

Ann Van Loey publications per year

The chart shows the history of publications by Ann Van Loey between 1995 and 2026, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Ann Van Loey published across 32 years, from 1995 to 2026, averaging 19.7 papers a year. Output peaked at 42 publications in 2015. 11 of the 631 publications appeared in the last two years.

No. of publications
10 20 30 40
Bar chart. Horizontal axis: year, 1995 to 2026. Vertical axis: number of publications, 0 to 42. Peak 42 publications in 2015. 1995: 2 publications 1996: 6 publications 1997: 4 publications 1998: 2 publications 1999: 4 publications 2000: 11 publications 2001: 16 publications 2002: 17 publications 2003: 22 publications 2004: 25 publications 2005: 33 publications 2006: 28 publications 2007: 14 publications 2008: 27 publications 2009: 28 publications 2010: 40 publications 2011: 30 publications 2012: 29 publications 2013: 19 publications 2014: 33 publications 2015: 42 publications 2016: 28 publications 2017: 21 publications 2018: 21 publications 2019: 20 publications 2020: 7 publications 2021: 28 publications 2022: 34 publications 2023: 16 publications 2024: 13 publications 2025: 10 publications 2026: 1 publication
1995 2026

631 publications in total across all disciplines

View publications per year as a table
Ann Van Loey: publications per year, 1995 to 2026
Year Publications
1995 2
1996 6
1997 4
1998 2
1999 4
2000 11
2001 16
2002 17
2003 22
2004 25
2005 33
2006 28
2007 14
2008 27
2009 28
2010 40
2011 30
2012 29
2013 19
2014 33
2015 42
2016 28
2017 21
2018 21
2019 20
2020 7
2021 28
2022 34
2023 16
2024 13
2025 10
2026 1
Total 631
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Ann Van Loey publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Ann Van Loey sits on this spectrum.

No. of scientists
250 500 750 1,000 1,250
Bar chart with 63 bars. Horizontal axis: publications, 61–80 to 1,295+. Vertical axis: number of scientists, 0 to 1,350. Most scientists, 1,350, have 161–180 publications. The last bar groups every scientist with 1,295 publications or more. The highlighted bar, 541–560 publications, is where this scientist sits. 61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61–80 publications 1,295+

This scientist: 541 publications — 91st percentile

91% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

View publications distribution as a table
Number of Chemistry scientists by publication count, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
Publications Scientists This scientist
61–80 66
81–100 302
101–120 623
121–140 918
141–160 1,218
161–180 1,350
181–200 1,344
201–220 1,281
221–240 1,216
241–260 1,100
261–280 979
281–300 939
301–320 764
321–340 643
341–360 628
361–380 522
381–400 459
401–420 397
421–440 327
441–460 270
461–480 265
481–500 252
501–520 201
521–540 185
541–560 148 541
561–580 148
581–600 132
601–620 114
621–640 104
641–660 91
661–680 92
681–700 73
701–720 57
721–740 54
741–760 67
761–780 45
781–800 46
801–820 39
821–840 32
841–860 36
861–880 29
881–900 26
901–920 24
921–940 14
941–960 23
961–980 28
981–1,000 15
1,001–1,020 29
1,021–1,040 12
1,041–1,060 19
1,061–1,080 12
1,081–1,100 6
1,101–1,120 8
1,121–1,140 12
1,141–1,160 5
1,161–1,180 6
1,181–1,200 14
1,201–1,220 7
1,221–1,240 2
1,241–1,260 6
1,261–1,280 4
1,281–1,294 6
1,295+ 100
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Ann Van Loey D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Ann Van Loey sits on this spectrum.

No. of scientists
250 500 750 1,000
Bar chart with 61 bars. Horizontal axis: D-Index, 40–41 to 159+. Vertical axis: number of scientists, 0 to 1,051. Most scientists, 1,051, have 56–57 D-Index. The last bar groups every scientist with 159 D-Index or more. The highlighted bar, 90–91 D-Index, is where this scientist sits. 40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40–41 D-Index 159+

This scientist: 90 D-Index — 89th percentile

89% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

View D-Index distribution as a table
Number of Chemistry scientists by D-index, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
D-Index Scientists This scientist
40–41 289
42–43 612
44–45 808
46–47 776
48–49 835
50–51 861
52–53 872
54–55 933
56–57 1,051
58–59 930
60–61 882
62–63 834
64–65 731
66–67 775
68–69 683
70–71 646
72–73 561
74–75 501
76–77 437
78–79 388
80–81 354
82–83 292
84–85 275
86–87 254
88–89 235
90–91 185 90
92–93 192
94–95 155
96–97 163
98–99 125
100–101 105
102–103 105
104–105 112
106–107 88
108–109 68
110–111 69
112–113 65
114–115 79
116–117 61
118–119 44
120–121 37
122–123 40
124–125 33
126–127 26
128–129 34
130–131 35
132–133 25
134–135 27
136–137 17
138–139 16
140–141 20
142–143 20
144–145 15
146–147 9
148–149 9
150–151 16
152–153 11
154–155 9
156–157 3
158 3
159+ 98
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Research.com Recognitions

  • 2025 - Research.com Chemistry in Belgium Leader Award
  • 2022 - Research.com Chemistry in Belgium Leader Award

Overview

Ann Van Loey is affiliated with KU Leuven in Belgium and has an extensive publication record primarily within the Agricultural and Biological Sciences, with a focus on Plant Science, Food Science, Nutrition and Dietetics, Biochemistry, and Molecular Biology.

Their research themes encompass several interconnected topics, including:

  • Food composition and properties
  • Proteins in Food Systems
  • Polysaccharides and Plant Cell Walls
  • Polysaccharides Composition and Applications
  • Postharvest Quality and Shelf Life Management
  • Phytochemicals and Antioxidant Activities
  • Microencapsulation and Drying Processes

Among recent papers authored or co-authored by Ann Van Loey are the following:

  • Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA, 2020, Journal of Functional Foods
  • Thermal treatment of common beans ( Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality, 2021, Comprehensive Reviews in Food Science and Food Safety
  • Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources, 2020, Food Research International
  • Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase, 2020, Carbohydrate Polymers
  • Application of multivariate data analysis for food quality investigations: An example-based review, 2021, Food Research International

They have frequently published in venues including:

  • Zenodo (CERN European Organization for Nuclear Research)
  • Food Research International
  • Foods
  • Food Hydrocolloids
  • LWT

Ann Van Loey's frequent co-authors include:

  • Marc Hendrickx
  • Tara Grauwet
  • Carolien Buvé
  • Tom Bernaerts
  • S.H.E. Verkempinck

Best Publications

  • Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

    Indrawati Oey;Martina Lille;Ann Van Loey;Marc Hendrickx

  • The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

    Eugenie E. D. Ngouémazong;Stefanie Christiaens;Avi Shpigelman;Ann Van Loey

  • Pectin methylesterase and its proteinaceous inhibitor: a review.

    Ruben P. Jolie;Thomas Duvetter;Ann M. Van Loey;Marc E. Hendrickx

  • Does high pressure processing influence nutritional aspects of plant based food systems

    Indrawati Oey;Iesel Van der Plancken;Ann Van Loey;Marc Hendrickx

  • Comparative study of the cell wall composition of broccoli, carrot, and tomato: structural characterization of the extractable pectins and hemicelluloses.

    Ken Houben;Ruben P. Jolie;Ilse Fraeye;Ann M. Van Loey

  • FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

    Clare Kyomugasho;Stefanie Christiaens;Avi Shpigelman;Ann M. Van Loey

  • Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

    Sónia M. Castro;Jorge A. Saraiva;José A. Lopes-da-Silva;Ivonne Delgadillo

  • The potential of microalgae and their biopolymers as structuring ingredients in food: A review.

    Tom M.M. Bernaerts;Lore Gheysen;Imogen Foubert;Marc E. Hendrickx

  • Kinetics of chlorophyll degradation and color loss in heated broccoli juice.

    C A Weemaes;V Ooms;A M Van Loey;M E Hendrickx

  • Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue

    Ans De Roeck;Daniel Ndaka Sila;Thomas Duvetter;Ann Van Loey

  • Ultra High Pressure Treatments of Foods

    Marc E. G. Hendrickx;Dietrich Knorr;Linda Ludikhuyze;Ann Van Loey

  • Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment.

    Iesel Van der Plancken;and Ann Van Loey;Marc E. G. Hendrickx

  • Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides

    Tom M.M. Bernaerts;Lore Gheysen;Clare Kyomugasho;Zahra Jamsazzadeh Kermani

  • Influence of pectin properties and processing conditions on thermal pectin degradation

    Ilse Fraeye;Ans De Roeck;Thomas Duvetter;Isabel Verlent

  • Non-enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal Processing

    Daniel N. Sila;Chantal Smout;Franklin Elliot;Ann Van Loey

  • Combined thermal and high pressure colour degradation of tomato puree and strawberry juice

    Dolores Rodrigo;Ann van Loey;Marc Hendrickx

  • Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part II: Impact on specific chemical and biochemical quality parameters

    Liesbeth Vervoort;Iesel Van der Plancken;Tara Grauwet;Rian A.H. Timmermans

  • Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study

    Iesel Van der Plancken;Ann Van Loey;Marc E. Hendrickx

  • Colour and carotenoid changes of pasteurised orange juice during storage.

    Scheling Wibowo;Liesbeth Vervoort;Jovana Tomic;Jihan Santanina Santiago

  • Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

    Lise Verbeyst;Indrawati Oey;Iesel Van der Plancken;Marc Hendrickx

Frequent Co-Authors

Marc Hendrickx
Marc Hendrickx KU Leuven
Paula Moldenaers
Paula Moldenaers KU Leuven
Chris W. Michiels
Chris W. Michiels KU Leuven
Peter Goos
Peter Goos KU Leuven
Paul Declerck
Paul Declerck KU Leuven
Xiaosong Hu
Xiaosong Hu China Agricultural University
Liliane Schoofs
Liliane Schoofs KU Leuven
Koen Dewettinck
Koen Dewettinck Ghent University
Christophe M. Courtin
Christophe M. Courtin KU Leuven
Henk A. Schols
Henk A. Schols Wageningen University & Research

External Links

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Publications: 54

Olga Martín-Belloso

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Catherine M.G.C. Renard

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Min Zhang

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Hang Xiao

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Publications: 22

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