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Researcher
Kristof Brijs
- 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 16
- Intensification of the extraction of functional plant protein from food industry side streamsFrom3 Feb 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Size and shape matter: dynamic image analysis for food and soft material applicationsFrom1 Jan 2023 → TodayFunding: BOF - scientific equipment program
- Production of functional fibre rich materials using an industrial waste streamFrom1 Sep 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Enzyme functionality during the baking phase of bread makingFrom2 Aug 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Impact of cell disruption methods on extraction yield, lipid composition and oxidative stability of brewer’s spent grain oilFrom8 Dec 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Intensified process for the simultaneous recovery of chitosan and β-glucan from fungal biomass (FungiWave)From1 Oct 2021 → TodayFunding: IOF - technology validation in lab
- Sourfun: Leveraging sourdough functionality for the production of nutritionally and organoleptically optimized breadFrom1 Sep 2020 → TodayFunding: VLAIO - Flanders' FOOD- ICON
- Efficient separation of macroconstituents from biomass by combining unit operations based on insights in the structural organizationFrom1 Nov 2019 → 31 Jan 2024Funding: VLAIO - Innovative business networks
- TexProSoy: The impact of processing steps on the techno-functional and nutritional properties of soy proteinFrom1 Oct 2019 → TodayFunding: VLAIO - Innovative business networks
- FIBRAXFUN:A Knowledge Base for Exploiting Novel Wheats Rich in Arabinoxylan Dietary Fibre throughout the Wheat Value ChainFrom1 Sep 2019 → 30 Nov 2023Funding: VLAIO - Innovative business networks
Publications
11 - 20 of 139
- An Ohmic heating study of the functionality of leavening acids in cream cake systems(2021)
Authors: Thibault Godefroidt, Nand Ooms, Kristof Brijs, Jan Delcour
- How yeast impacts the effect of ascorbic acid on wheat flour dough extensional rheology(2021)
Authors: Alice Beghin, Nand Ooms, Kristof Brijs, Paula Moldenaers, Jan Delcour
Pages: 406 - 414 - Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter(2021)
Authors: Sarah Pycarelle, Kristof Brijs, Jan Delcour
- The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting(2021)
Authors: Sarah Pycarelle, Kristof Brijs
Pages: 107 - 107 - Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps (Nov, 10.1038/s43016-020-00180-x, 2020)(2020)
Authors: S Reyniers, N De Brier, Nand Ooms, S Matthijs, Agnese Piovesan, P Verboven, Kristof Brijs, RG Gilbert, Jan Delcour
Pages: 820 - 820 - Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps(2020)
Authors: Stijn Reyniers, Niels De Brier, Nand Ooms, Agnese Piovesan, Kristof Brijs, Jan Delcour
Pages: 736 - 745 - Heat-sensitive inhibition of aqualysin 1 by protein containing wheat, maize, and barley extracts(2020)
Authors: Marlies Lambrecht, Kristof Brijs, Jan Delcour
Pages: 1204 - 1215 - The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking(2020)
Authors: Sarah Pycarelle, Kristof Brijs, Jan Delcour
- Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making(2020)
Authors: Stijn Reyniers, Nele Vluymans, Niels De Brier, Nand Ooms, Kristof Brijs, Jan Delcour
- Potato (Solanum tuberosum L.) starch functionality during crisp making(2020)
Authors: Stijn Reyniers, Jan Delcour, Kristof Brijs