Researcher
Christophe Courtin
- Disciplines:Other chemical sciences, Microbiology, Systems biology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Laboratory medicine, Nutrition and dietetics , Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → 31 Jul 2020
Projects
1 - 10 of 33 results
- Understanding the structure-function relationship of carbohydrates in beer mouthfeelFrom1 Oct 2020 → TodayFunding: BOF - postdoctoral mandates
- Study of sourdough functionality in bread makingFrom31 Aug 2020 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Unraveling and utilizing the changes in carbohydrates of malt in respect to sustainable and innovative malting and brewingFrom25 Aug 2020 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- HiTMan: a versatile and flexible high-throughput microbe handler for automation of complex experimental procedures and rapid phenotypic characterizationFrom1 May 2020 → TodayFunding: FWO Large scale research infrastructure
- Laser Ablation- Inductively Coupled Plasma Mass SpectrometryFrom1 May 2020 → TodayFunding: BOF - scientific equipment program
- Improving mouthfeel in NABLAB and low-calorie beers through carbohydrate technologyFrom6 Aug 2019 → TodayFunding: Baekeland
- Study of the stabilizing effect of cereal bran on fat-soluble vitamins during food processingFrom5 Aug 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Study of the dynamic interaction between yeasts, carbohydrates and carbohydrate degrading enzymes during the baking phase of bread making (YEASTBAKE)From1 Oct 2018 → TodayFunding: BOF - Concerted Research Project from 1994
- Study of the dynamic interaction between enzymes, fermentable substrates and yeast during the baking phase of bread making.From1 Oct 2018 → 31 Oct 2019Funding: FWO fellowships
- Study of wheat subaleurone proteins and their technofunctional performanceFrom9 Apr 2018 → 8 Oct 2019Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 10 of 263 results
- Cereal bran protects vitamin A from degradation during simmering and storage.(2020)Journal: Food ChemistryISSN: 0308-8146Volume: 331
Authors: Eline Van Wayenbergh, Nore Struyf, Mohammad N Rezaei, Laurent Sagalowicz, Rachid Bel-Rhlid, Cyril Moccand, Christophe Courtin
Pages: 127292 - Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study(2020)Journal: Food ChemistryISSN: 0308-8146Volume: 325
Authors: Sofie Leys, Yamina De Bondt, Geertrui Bosmans, Christophe Courtin
Number of pages: 9 - Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread(2020)Journal: International Journal of Food MicrobiologyISSN: 0168-1605Volume: 326
Authors: Jitka Laurent, Evelyne Timmermans, Nore Struyf, Kevin Verstrepen, Christophe Courtin
Number of pages: 9 - The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: a differential scanning calorimetry study(2020)Journal: Carbohydrate PolymersISSN: 0144-8617Volume: 241
Authors: Yamina De Bondt, Inge Liberloo, Chiara Roye, Peter Goos, Christophe Courtin
Number of pages: 10 - Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer(2020)Journal: Carbohydrate PolymersISSN: 0144-8617Volume: 239
Authors: Niels Langenaeken, David P De Schutter, Christophe Courtin
Number of pages: 8 - Arabinoxylan, beta-glucan and pectin in barley and malt endosperm cell walls: a microstructure study using CLSM and cryo-SEM(2020)Journal: Plant JournalISSN: 0960-7412Issue: 4Volume: 103
Authors: Niels Langenaeken, Pieter Ieven, Erik Hedlund, Clare Kyomugasho, Davy van de Walle, Koen Dewettinck, Ann Van Loey, Maarten Roeffaers, Christophe Courtin
Pages: 1477 - 1489Number of pages: 13 - Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran(2020)Journal: FoodsISSN: 2304-8158Issue: 6Volume: 9
Authors: Chiara Roye, Muriel Henrion, Helene Chanvrier, Karlien De Roeck, Yamina De Bondt, Inge Liberloo, Roberto King, Christophe Courtin
Number of pages: 23 - The role of pretreatment in the catalytic valorization of cellulose(2020)Journal: Molecular CatalysisISSN: 2468-8231Volume: 487
Authors: Yuhe Liao, Beau Op de Beeck, Karel Thielemans, Thijs Ennaert, Jeroen Snelders, Michiel Dusselier, Christophe Courtin, Bert Sels
Number of pages: 34 - Arabinoxylan-oligosaccharides kick-start arabinoxylan digestion in the aging broiler(2020)Journal: Poultry ScienceISSN: 0032-5791Issue: 5Volume: 99
Authors: An Bautil, Joran Verspreet, Johan Buyse, Peter Goos, Mike Bedford, Christophe Courtin
Pages: 2555 - 2565Number of pages: 11 - In vitro prebiotic potential of agricultural by-products on intestinal fermentation, gut barrier and inflammatory status of piglets(2020)Journal: British Journal of NutritionISSN: 0007-1145Issue: 3Volume: 123
Authors: Julie Uerlings, Martine Schroyen, An Bautil, Christophe Courtin, Aurore Richel, Ester A Sureda, Geert Bruggeman, Sofie Tanghe, Els Willems, Jerome Bindelle, et al.
Pages: 293 - 307Number of pages: 15