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

Marc Hendrickx 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 Marc Hendrickx 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: 856 publications — 98th percentile

98% of scientists in this discipline score the same or lower.

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

Marc Hendrickx 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 Marc Hendrickx 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: 109 D-Index — 95th percentile

95% 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
  • 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

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