World's Best Scientists 2026 revealed!
Marc Hendrickx

Marc Hendrickx

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Chemistry
Belgium
2025

D-Index & Metrics

Chemistry

D-Index
109
Citations
39678
World Ranking
851
National Ranking
14

Research.com Recognitions

  • 2025 - Research.com Chemistry in Belgium Leader Award
  • 2023 - Research.com Chemistry in Belgium Leader Award
  • 2022 - Research.com Chemistry in Belgium Leader Award

Overview

Marc Hendrickx is affiliated with KU Leuven in Belgium and focuses primarily on research within the Agricultural and Biological Sciences field. Their work prominently intersects with subfields including Food Science, Plant Science, Nutrition and Dietetics, Molecular Biology, and Biochemistry.

The scientist has a significant publication record, with numerous papers appearing in notable research venues such as Food Research International, Zenodo (CERN European Organization for Nuclear Research), Food Hydrocolloids, Foods, and Food Chemistry. These journals have published a substantial number of Hendrickx's papers, reflecting consistent contributions to the scientific community.

Research topics that characterize Hendrickx's work include:

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

Frequent co-authors who have collaborated with Marc Hendrickx include Ann Van Loey, Tara Grauwet, S.H.E. Verkempinck, Carolien Buvé, and Clare Kyomugasho. These collaborations indicate a network of researchers likely working in related areas of food science and agricultural studies.

Highlighted recent papers by Marc Hendrickx include:

  • Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition, 2020, Food Hydrocolloids
  • 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
  • Enzymatic and chemical conversions taking place during in vitro gastric lipid digestion: The effect of emulsion droplet size behavior, 2020, Food Chemistry
  • Application of multivariate data analysis for food quality investigations: An example-based review, 2021, Food Research International

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

  • Effects of High Pressure on Enzymes Related to Food Quality

    M Hendrickx;L Ludikhuyze;I Van den Broeck;C Weemaes

  • Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

    D.N. Sila;S. Van Buggenhout;T. Duvetter;I. Fraeye

  • 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

  • Modelling of vitamin C degradation during thermal and high pressure treatments of red fruit

    Lise Verbeyst;Ragne Bogaerts;Iesel Van der Plancken;Marc Hendrickx

  • Effects of high electric field pulses on enzymes

    A Van Loey;B Verachtert;M Hendrickx

  • 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

  • Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

    S. Van Buggenhout;D.N. Sila;T. Duvetter;A. Van Loey

  • Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions

    Ilse Fraeye;Thomas Duvetter;Eugénie Doungla;Ann Van Loey

  • 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

  • Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size.

    L. Salvia-Trujillo;S.H.E. Verkempinck;L. Sun;A.M. Van Loey

  • Biotechnology under high pressure: applications and implications

    Abram Aertsen;Filip Meersman;Marc E.G. Hendrickx;Rudi F. Vogel

  • 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

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

    Dolores Rodrigo;Ann van Loey;Marc Hendrickx

  • Innovative food science and emerging technologies

    G.V Barbosa-Cánovas;Marc Hendrickx;Dietrich Knorr

Frequent Co-Authors

Ann Van Loey
Ann Van Loey KU Leuven
Bart Nicolai
Bart Nicolai KU Leuven
Dietrich Knorr
Dietrich Knorr Technical University of Berlin
Paul Declerck
Paul Declerck KU Leuven
Lieve Herman
Lieve Herman Flemish Community
Xiaosong Hu
Xiaosong Hu China Agricultural University
Abram Aertsen
Abram Aertsen KU Leuven

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