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Ann Van Loey

Ann Van Loey

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Chemistry
Belgium
2025

D-Index & Metrics

Chemistry

D-Index
90
Citations
23866
World Ranking
2115
National Ranking
24

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

Peter Goos
Peter Goos KU Leuven
Paul Declerck
Paul Declerck KU Leuven
Xiaosong Hu
Xiaosong Hu China Agricultural University
Koen Dewettinck
Koen Dewettinck Ghent University
Henk A. Schols
Henk A. Schols Wageningen University & Research

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