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
21 - 30 of 139
- Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: A foaming protocol based approach(2020)
Authors: Sarah Pycarelle, Kristof Brijs, Jan Delcour
- Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking(2019)
Authors: Annelien Verbauwhede, Marlies Lambrecht, Kristof Brijs, Jan Delcour
Pages: 599 - 606 - Ohmic versus conventional heating for studying molecular changes during pound cake baking(2019)
Authors: Lomme Deleu, Kristof Brijs, Jan Delcour
- Ingredient Functionality During Foam-Type Cake Making: A Review(2019)
Authors: Thibault Godefroidt, Nand Ooms, Kristof Brijs, Jan Delcour
Pages: 1550 - 1562 - Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof(2019)
Authors: Stijn Reyniers, Niels De Brier, Kristof Brijs, Jan Delcour
Pages: 419 - 431 - Conditions Governing Food Protein Amyloid Fibril Formation - Part I: Egg and Cereal Proteins(2019)
Authors: Koen Jansens, Marlies Lambrecht, Ine Rombouts, Margarita Monge Morera, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pages: 1256 - 1276 - Conditions Governing Food Protein Amyloid Fibril Formation - Part I: Egg and Cereal Proteins(2019)
Authors: Marlies Lambrecht, Ine Rombouts, Margarita Monge Morera, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pages: 1256 - 1276 - Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins(2019)
Authors: Marlies Lambrecht, Ine Rombouts, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pages: 1277 - 1291 - Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose(2019)
Authors: Geertrui Bosmans, Kristof Brijs, Jan Delcour
Pages: 434 - 443 - Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake(2019)
Authors: Sarah Pycarelle, Kevin Winnen, Geertrui Bosmans, Kristof Brijs, Jan Delcour
Pages: 401 - 409