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
31 - 40 of 48
- Understanding the impact of wheat bran on the dynamic behavior of starch and gluten, using bran micronisation as a toolFrom16 Sep 2016 → 30 Sep 2021Funding: FWO fellowships
- Study of yeast invertases for changing fructan levels in breadFrom8 Sep 2016 → 30 Sep 2022Funding: FWO fellowships
- Study of extrusion-cooking as tool to enhance the physicochemical, physiology-related and nutrition-related properties of cereal branFrom11 Sep 2015 → 20 Apr 2020Funding: Own budget, for example: patrimony, inscription fees, gifts
- Arabinoxylan digestion and endoxylanase functionality in ageing broilers fed wheat-based dietsFrom8 Apr 2015 → 16 Jun 2020Funding: BOF - Doctoral projects
- Study of wheat grain fructan fermentation and its impact on the fermentation of water unextractable dietary fiber.From1 Nov 2014 → 31 Oct 2015Funding: BOF - Other initiatives
- Investigation of the fermentation capacity of different Saccharomyces cerevisiae strains in bread dough.From1 Oct 2014 → 22 Jan 2020Funding: IWT personal funding - strategic basic research grants
- Study of preharvest sprouting of wheat and assessment of postharvest technologies to reduce its impact on wheat and bread qualityFrom1 Oct 2013 → 10 Nov 2017Funding: Own budget, for example: patrimony, inscription fees, gifts
- Understanding the biochemical basis of xylanase functionality in the bread preparation.From1 Oct 2013 → 11 Jun 2019Funding: IWT personal funding - strategic basic research grants
- The relationship between wheat bran properties and their impact on bread makingFrom1 Oct 2012 → 31 Jan 2017Funding: Own budget, for example: patrimony, inscription fees, gifts
- Study on the interactions between wheat bran and flour constituents responsible for the quality loss when bran incorporation into grain-based foods.From1 Oct 2012 → 31 Dec 2016Funding: IWT personal funding - strategic basic research grants
Publications
1 - 10 of 318
- Mechanistic understanding of the stabilisation of vitamin A in oil by wheat bran: The interplay between vitamin A degradation, lipid oxidation, and lipase activity(2024)
Authors: Eline Van Wayenbergh, Niels Langenaeken, Imogen Foubert, Christophe Courtin
- Conversion of Retinyl Palmitate to Retinol by Wheat Bran Endogenous Lipase Reduces Vitamin A Stability(2024)
Authors: Eline Van Wayenbergh, Jonas Blockx, Niels Langenaeken, Imogen Foubert, Christophe Courtin
- Study of the stabilising effect of cereal bran on vitamin A during storage(2023)
Authors: Eline Van Wayenbergh, Christophe Courtin, Imogen Foubert
- The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and Composition(2023)
Authors: Wisse Hermans, Yamina De Bondt, Niels Langenaeken, Christophe Courtin
- Toward Renewable-Based Prebiotics from Woody Biomass: Potential of Tailored Xylo-Oligosaccharides Obtained by Enzymatic Hydrolysis of Beechwood Xylan as a Prebiotic Feed Supplement for Young Broilers(2023)
Authors: Ines Dieryck, An Bautil, Christophe Courtin, Johan Buyse, Jan Paeshuyse
- Stabilization of Vitamin A by Cereal Bran: The Importance of the Balance between Antioxidants, Pro-oxidants, and Oxidation-Sensitive Components(2023)
Authors: Eline Van Wayenbergh, Lisa Coddens, Niels Langenaeken, Imogen Foubert, Christophe Courtin
Pages: 15296 - 15304 - Amorphisation and chain length reduction of cellulose affect its impact on the water distribution, dough rheology and loaf volume in bread making(2023)
Authors: Yamina De Bondt, An Bautil, Bert Sels, Christophe Courtin
- The functionality of yeast and sugar in fermented pastry production(2023)
Authors: Evelyne Timmermans, Christophe Courtin, Kristof Brijs
- Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies(2023)
Authors: Celine Verdonck, Yamina De Bondt, An Bautil, Niels Langenaeken, Kristof Brijs, Peter Goos, Christophe Courtin
- Intrinsic and extrinsic factors drive differences in the gelatinisation behaviour of barley and malt starch(2023)
Authors: Charlotte De Schepper, Christophe Courtin
Patents
1 - 1 of 1
- (Arabino)xylan oligosaccharide preparation (Inventor)