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Ann Van Loey

KU Leuven

86H-index
793Paper Count
2.6WCitation Count
Published Papers 231
Publication Date
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Comparison of drying methods to produce bean flours with cellular integrity: Effect on digestive, techno-functional and sensory properties
errFood Research International
IF8
err2026-08-01
err0
PREAI
errStaes, Esther; Mikhalski, Masha; Duijsens, Dorine; Van Audenhove, Jelle; Nguyen, Thi Hoai An; Lefever, Serafien; Van Loey, Ann; Grauwet, Tara
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errSave
Mechanisms of the hard-to-cook phenomena in common beans: A quantitative microscopic perspective
errLWT
IF0
err2026-05-05
err0
errOAAI
errThi Hoai An Nguyen; Henry Tafiire; Ann Van Loey; Marc E. Hendrickx
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errSave
Lentil flours with different degrees of cellular intactness as thickening agents in high-moisture viscous foods: A case study on tomato soup
errApplied Food Research
IF6.2
err2026-04-25
err0
errOAAI
errMasha Mikhalski; Jelle Van Audenhove; Hanne Van Hoecke; Esther Staes; Tara Grauwet; Ann Van Loey
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errSave
Precooking and rehydration strategies of common bean seeds (Phaseolus vulgaris L.) determine their regeneration properties
errFood Structure
IF5.9
err2026-03-07
err0
PREAI
errNguyen T.H. An; Annu Mathew; Henry Tafiire; Ann Van Loey; Marc E. Hendrickx
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errSave
Pro(cessing) versus anti(nutrients): how common bean flour processing and formulation impact antinutrient levels and in vitro macro- and micronutrient digestion properties
errFood Hydrocolloids
IF12.4
err2026-02-26
err0
PREAI
errEsther Staes; Dorine Duijsens; Sofie Vander Velde; Masha Mikhalski; Ann Van Loey; Tara Grauwet
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errSave
The impact of cellular intactness on the in vitro starch digestion and thickening potential of chickpea flour blends: An integrated approach
errInnovative Food Science & Emerging Technologies
IF6.8
err2025-09-30
err0
PREAI
errEsther Staes; Masha Mikhalski; Dorine Duijsens; Jelle Van Audenhove; Tara Grauwet; Ann Van Loey
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errSave
The potential of different cooking media during hydrothermal treatment to steer the microstructure of black bean-based flour by influencing pectin solubilization kinetics
errAPPLIED FOOD RESEARCH
IF6.2
err2025-06-01
err0
errOAAI
errMikhalski, Masha; Van Audenhove, Jelle; Ndekera, Edgar M.; Staes, Esther; Grauwet, Tara; Van Loey, Ann
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errSave
Nutrient and Phytochemical Composition of Nine African Leafy Vegetables: A Comparative Study
errFOODS
IF5.1
err2025-04-09
err0
errOAAI
errLugumira, Robert; Tafiire, Henry; Vancoillie, Flore; Ssepuuya, Geoffrey; Van Loey, Ann
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errSave
Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening
errFOOD STRUCTURE-NETHERLANDS
IF5.9
err2025-04-01
err0
PREAI
errNguyen T.H. An; Annu Mathew; Henry Tafiire; Ann Van Loey; Marc E. Hendrickx
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errSave
How particle size reduction improves pectin extraction efficiency in carrot pomace
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-06-01
err2
errOAAI
errBernaerts, Tom; De Laet, Elien; Hendrickx, Marc; Van Loey, Ann
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errSave
Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel
errFOOD HYDROCOLLOIDS
IF12.4
err2024-05-01
err2
errOAAI
errPutri, Novita I.; Van Audenhove, Jelle; Kyomugasho, Clare; Van Loey, Ann; Hendrickx, Marc
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errSave
Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-04-01
err1
PREAI
errAn, Nguyen T. H.; Namutebi, Patricia; Van Loey, Ann; Hendrickx, Marc E.
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errSave
Oxidative stability differences of aqueous model systems of photoautotrophic n-3 LC-PUFA rich microalgae: The antioxidative role of endogenous carotenoids
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-10-01
err4
errOAAI
errDemets, Robbe; Gheysen, Lore; Van Loey, Ann; Foubert, Imogen
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errSave
Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powders
errFOOD CHEMISTRY
IF9.8
err2023-08-01
err6
errOAAI
errDuijsens, Dorine; Palchen, Katharina; Verkempinck, Sarah; Guevara-Zambrano, Jessica; Hendrickx, Marc; Van Loey, Ann; Grauwet, Tara
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errSave
Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods
errCURRENT OPINION IN FOOD SCIENCE
IF9.1
err2023-08-01
err2
errOAAI
errVerkempinck, Sarah H. E.; Hendrickx, Marc E. G.; Van Loey, Ann; Grauwet, Tara
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errSave
Experimental Evolution Reveals a Novel Ene Reductase That Detoxifies α,β-Unsaturated Aldehydes in Listeria monocytogenes
errMICROBIOLOGY SPECTRUM
IF3.8
err2023-06-15
err2
errOAAI
errSun, Lei; Van Loey, Ann; Buve, Carolien; Michiels, Chris W.
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errSave
Antioxidative capacity of microalgal carotenoids for stabilizing n-3 LC-PUFA rich oil: Initial quantity is key
errFOOD CHEMISTRY
IF9.8
err2023-04-01
err9
PREAI
errDemets, Robbe; Gheysen, Lore; Van Loey, Ann; Foubert, Imogen
errShare
errSave
Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-03-01
err13
errOAAI
errKyomugasho, Clare; Wainaina, Irene; Grauwet, Tara; Van Loey, Ann; Hendrickx, Marc E.
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errSave
Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach
errFOOD CHEMISTRY
IF9.8
err2023-03-01
err8
PREAI
errChen, Dongyan; Ding, Anran; Zhu, Li; Grauwet, Tara; Van Loey, Ann; Hendrickx, Marc; Kyomugasho, Clare
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errSave
(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature
errFOOD RESEARCH INTERNATIONAL
IF8
err2022-12-01
err2
errOAAI
errWainaina, Irene; Kyomugasho, Clare; Delbaere, Sophie; Wafula, Elizabeth; Van Loey, Ann; Sila, Daniel; Hendrickx, Marc
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Research Directions

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Co-authors
Cooperation Journals
O
Olga Martı́n-Belloso
H-index: 101 · Papers: 545
M
Marc Hendrickx
H-index: 97 · Papers: 1.1K
R
Reinhold Carle
H-index: 96 · Papers: 479
H
Henk A. Schols
H-index: 89 · Papers: 569
C
Christophe M. Courtin
H-index: 81 · Papers: 633
View more