| Effects of high pressure on enzymes related to food quality L Ludikhuyze, A Van Loey, IS Denys, MEG Hendrickx Ultra high pressure treatments of foods, 115-166, 2001 | 818* | 2001 |
| Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review I Oey, M Lille, A Van Loey, M Hendrickx Trends in Food Science & Technology 19 (6), 320-328, 2008 | 793 | 2008 |
| Pectins in processed fruits and vegetables: Part II—Structure–function relationships DN Sila, S Van Buggenhout, T Duvetter, I Fraeye, A De Roeck, ... Comprehensive Reviews in Food Science and Food Safety 8 (2), 86-104, 2009 | 479 | 2009 |
| Does high pressure processing influence nutritional aspects of plant based food systems? I Oey, I Van der Plancken, A Van Loey, M Hendrickx Trends in Food Science & Technology 19 (6), 300-308, 2008 | 401 | 2008 |
| The emulsifying and emulsion‐stabilizing properties of pectin: A review ED Ngouémazong, S Christiaens, A Shpigelman, A Van Loey, ... Comprehensive Reviews in Food Science and Food Safety 14 (6), 705-718, 2015 | 381 | 2015 |
| Pectin methylesterase and its proteinaceous inhibitor: a review RP Jolie, T Duvetter, AM Van Loey, ME Hendrickx Carbohydrate Research 345 (18), 2583-2595, 2010 | 362 | 2010 |
| Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses K Houben, RP Jolie, I Fraeye, AM Van Loey, ME Hendrickx Carbohydrate Research 346 (9), 1105-1111, 2011 | 333 | 2011 |
| Effects of high electric field pulses on enzymes A Van Loey, B Verachtert, M Hendrickx Trends in Food Science & Technology 12 (3-4), 94-102, 2001 | 321 | 2001 |
| Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.) SM Castro, JA Saraiva, JA Lopes-da-Silva, I Delgadillo, A Van Loey, ... Food chemistry 107 (4), 1436-1449, 2008 | 317 | 2008 |
| Pectins in processed fruits and vegetables: Part III—Texture engineering S Van Buggenhout, DN Sila, T Duvetter, A Van Loey, M Hendrickx Comprehensive Reviews in Food Science and Food Safety 8 (2), 105-117, 2009 | 316 | 2009 |
| FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit-and vegetable-based matrices C Kyomugasho, S Christiaens, A Shpigelman, AM Van Loey, ... Food chemistry 176, 82-90, 2015 | 293 | 2015 |
| Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions I Fraeye, T Duvetter, E Doungla, A Van Loey, M Hendrickx Trends in Food Science & Technology 21 (5), 219-228, 2010 | 288 | 2010 |
| Kinetics of chlorophyll degradation and color loss in heated broccoli juice CA Weemaes, V Ooms, AM Van Loey, ME Hendrickx Journal of Agricultural and Food Chemistry 47 (6), 2404-2409, 1999 | 267 | 1999 |
| Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue A De Roeck, DN Sila, T Duvetter, A Van Loey, M Hendrickx Food Chemistry 107 (3), 1225-1235, 2008 | 240 | 2008 |
| The potential of microalgae and their biopolymers as structuring ingredients in food: A review TMM Bernaerts, L Gheysen, I Foubert, ME Hendrickx, AM Van Loey Biotechnology advances, 107419, 2019 | 228 | 2019 |
| Influence of pectin properties and processing conditions on thermal pectin degradation I Fraeye, A De Roeck, T Duvetter, I Verlent, M Hendrickx, A Van Loey Food Chemistry 105 (2), 555-563, 2007 | 228 | 2007 |
| Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides TMM Bernaerts, L Gheysen, C Kyomugasho, ZJ Kermani, S Vandionant, ... Algal research 32, 150-161, 2018 | 226 | 2018 |
| Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment I Van der Plancken, A Van Loey, MEG Hendrickx Journal of agricultural and food chemistry 53 (14), 5726-5733, 2005 | 221 | 2005 |
| Combined thermal and high pressure colour degradation of tomato puree and strawberry juice D Rodrigo, A Van Loey, M Hendrickx Journal of Food Engineering 79 (2), 553-560, 2007 | 218 | 2007 |
| Non‐enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing DN Sila, C Smout, F Elliot, AV Loey, M Hendrickx Journal of Food Science 71 (1), E1-E9, 2006 | 218 | 2006 |