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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 - Faculty of Medicine (Faculty)
Member
From1 Oct 2002 → 30 Sep 2003
Projects
1 - 10 of 48
- Understanding the effect of genotype and environmental stresses on the starch granule size distribution in wheat in relation to starch techno-functional propertiesFrom1 Apr 2024 → TodayFunding: BOF - postdoctoral mandates
- Understanding process-structure-function relationships for oat protein and dietary fibre from kernel to model foods (FiPrOats)From1 Jan 2024 → TodayFunding: FWO research project (including WEAVE projects)
- Establishing process-structure-function relationships for oat dietary fibre from kernel to model foodsFrom19 Sep 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Isolation and characterisation of functional protein (concentrates) from by-products of wheat millingFrom22 Feb 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Intensification of the extraction of functional plant protein from food industry side streamsFrom3 Feb 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Draff at a gallopFrom1 Nov 2022 → TodayFunding: IWT / VLAIO - TETRA fund
- Understanding the structure-function relationship of arabinoxylan and dextrin with regard to beer mouthfeel qualityFrom1 Oct 2022 → TodayFunding: FWO junior postdoctoral fellowship
- Unravelling the impact of sourdough fermentations on the viscoelastic gluten network and the aqueous phase in a wheat wholemeal dough system in relation to gas cell stabilityFrom1 Oct 2022 → TodayFunding: FWO junior postdoctoral fellowship
- HealthFerm Innovative pulse and cereal-based food fermentations for human health and sustainable dietsFrom1 Sep 2022 → TodayFunding: HORIZON.2.6 - Food, Bioeconomy, Natural Resources, Agriculture and Environment
- Production of functional fibre rich materials using an industrial waste streamFrom1 Sep 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
Publications
41 - 50 of 318
- The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran(2020)
Authors: Yamina De Bondt, Christophe Courtin
Pages: 1 - 16 - Cereal bran protects vitamin A from degradation during simmering and storage(2020)
Authors: Eline Van Wayenbergh, Christophe Courtin
- Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study(2020)
Authors: Yamina De Bondt, Christophe Courtin
- Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread(2020)
Authors: Jitka Laurent, Evelyne Timmermans, Kevin Verstrepen, Christophe Courtin
- Arabinoxylan, β-glucan and pectin in barley and malt endosperm cell walls: a microstructure study using CLSM and cryo-SEM(2020)
Authors: Niels Langenaeken, Erik Hedlund, Clare Kyomugasho, Ann Van Loey, Maarten Roeffaers, Christophe Courtin
Pages: 1477 - 1489 - The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: a differential scanning calorimetry study(2020)
Authors: Yamina De Bondt, Chiara Roye, Peter Goos, Christophe Courtin
- Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer(2020)
Authors: Niels Langenaeken, Christophe Courtin
- Arabinoxylan digestion and endoxylanase functionality in ageing broilers fed wheat-based diets(2020)
Authors: An Bautil, Christophe Courtin, Johan Buyse
- Study of cereal carbohydrate conversions during malting and brewing with a focus on improving resource efficiency and beer mouthfeel(2020)
Authors: Niels Langenaeken, Christophe Courtin
- Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran(2020)
Authors: Chiara Roye, Karlien De Roeck, Yamina De Bondt, Christophe Courtin
Patents
1 - 1 of 1
- (Arabino)xylan oligosaccharide preparation (Inventor)
Linked dataset
1 - 1 of 1