World's Best Scientists 2026 revealed!
Koen Dewettinck

Koen Dewettinck

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Chemistry
Belgium
2025

D-Index & Metrics

Chemistry

D-Index
85
Citations
24408
World Ranking
2691
National Ranking
32

Koen Dewettinck 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 Koen Dewettinck sits on this spectrum.

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 publications 1,295+

This scientist: 477 publications — 87th percentile

87% of scientists in this discipline score the same or lower.

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

Koen Dewettinck 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 Koen Dewettinck sits on this spectrum.

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 D-Index 159+

This scientist: 85 D-Index — 85th percentile

85% of scientists in this discipline score the same or lower.

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

Research.com Recognitions

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

Overview

Koen Dewettinck is affiliated with Ghent University in Belgium and specializes primarily in the field of Agricultural and Biological Sciences. Their research output encompasses several subfields, including Food Science, Nutrition and Dietetics, Molecular Biology, Animal Science and Zoology, and Biomedical Engineering.

The scientist's research covers diverse topics related to food systems and their properties. Key topics include:

  • Food Chemistry and Fat Analysis
  • Proteins in Food Systems
  • Meat and Animal Product Quality
  • Food composition and properties
  • Sensory Analysis and Statistical Methods
  • Biochemical Analysis and Sensing Techniques
  • Cocoa and Sweet Potato Agronomy

Koen Dewettinck has contributed to numerous publications, appearing frequently in several prominent journals. The most frequent publication venues include:

  • Foods
  • Food Chemistry
  • Food Hydrocolloids
  • Food Research International
  • LWT

Some of the recent papers authored by Dewettinck cover various aspects of food chemistry and protein studies. Selected works include:

  • Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate (2020, Food Chemistry)
  • A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability (2021, Food Chemistry)
  • Recent progress in oil-in-water-in-oil (O/W/O) double emulsions (2022, Critical Reviews in Food Science and Nutrition)
  • Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate (2020, Food Hydrocolloids)
  • Insect protein concentrates from Mexican edible insects: Structural and functional characterization (2021, LWT)

Koen Dewettinck collaborates with multiple researchers frequently. Notable co-authors include:

  • Davy Van de Walle
  • Filip Van Bockstaele
  • Paul Van der Meeren
  • Fien De Witte
  • Daylan A. Tzompa-Sosa

Best Publications

  • Nutritional value of bread: Influence of processing, food interaction and consumer perception

    K. Dewettinck;F. Van Bockstaele;F. Van Bockstaele;B. Kühne;D. Van de Walle

  • Nutritional and technological aspects of milk fat globule membrane material

    Koen Dewettinck;Roeland Rombaut;Natacha Thienpont;Natacha Thienpont;Thien Trung Le

  • Raw or heated cow milk consumption: Review of risks and benefits

    Wendie L. Claeys;Sabine Cardoen;Georges Daube;Jan De Block

  • Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

    W.L. Claeys;C. Verraes;S. Cardoen;J. De Block

  • Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

    John Edem Kongor;John Edem Kongor;Michael Hinneh;Michael Hinneh;Davy Van de Walle;Emmanuel Ohene Afoakwa

  • Factors governing partial coalescence in oil-in-water emulsions

    Eveline Fredrick;Pieter Walstra;Pieter Walstra;Koen Dewettinck

  • Edible oil structuring: an overview and recent updates.

    Ashok R. Patel;Koen Dewettinck

  • Food-grade particles for emulsion stabilization

    Iris Tavernier;Wahyu Wijaya;Paul Van der Meeren;Koen Dewettinck

  • Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices

    Renata Baranauskiene;Petras Rimantas Venskutonis;Koen Dewettinck;Roland Verhe

  • Analysis of Phospho- and Sphingolipids in Dairy Products by a New HPLC Method

    Roeland Rombaut;John Van Camp;Koen Dewettinck

  • Edible applications of shellac oleogels: spreads, chocolate paste and cakes

    Ashok R. Patel;Pravin S. Rajarethinem;Agnieszka Grędowska;Ozge Turhan

  • Analysis of free and esterified sterols in vegetable oils

    T. Verleyen;M. Forcades;R. Verhe;K. Dewettinck

  • Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

    Chi Diem Doan;Chi Diem Doan;Chak Ming To;Mike De Vrieze;Frederic Lynen

  • Edible oleogels based on water soluble food polymers: preparation, characterization and potential application

    Ashok R. Patel;Nick Cludts;Mohd Dona Bin Sintang;Ans Lesaffer

  • Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

    Chi Diem Doan;Davy Van de Walle;Koen Dewettinck;Ashok R. Patel

  • Properties, analysis and purification of milk polar lipids

    Roeland Rombaut;Koen Dewettinck

  • Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel.

    Ashok R. Patel;Koen Dewettinck

  • Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes

    Iris Tavernier;Ashok R. Patel;Paul Van der Meeren;Koen Dewettinck

  • Rheological profiling of organogels prepared at critical gelling concentrations of natural waxes in a triacylglycerol solvent.

    Ashok R. Patel;Mehrnoosh Babaahmadi;Ans Lesaffer;Koen Dewettinck

  • Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates.

    Ashok R. Patel;Pravin S. Rajarethinem;Nick Cludts;Benny Lewille

  • Influence of the Vegetable Oil Refining Process on Free and Esterified Sterols

    T. Verleyen;U. Sosinska;S. Ioannidou;R. Verhe

Frequent Co-Authors

Frederik Ronsse
Frederik Ronsse Ghent University
John Van Camp
John Van Camp Ghent University
Ashok R. Patel
Ashok R. Patel Technion – Israel Institute of Technology
Peter A. Vanrolleghem
Peter A. Vanrolleghem Université Laval
Roland Verhé
Roland Verhé Ghent University
Xavier Gellynck
Xavier Gellynck Ghent University
Katleen Raes
Katleen Raes Ghent University
Lieve Herman
Lieve Herman Flemish Community
Bart Goderis
Bart Goderis KU Leuven
José Martins
José Martins Ghent University

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