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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
31 - 40 of 139
- Wheat Gluten Amino Acid Analysis by High-Performance Anion-Exchange Chromatography with Integrated Pulsed Amperometric Detection(2019)
Authors: Ine Rombouts, Bert Lagrain, Kristof Brijs, Jan Delcour
Pages: 381 - 394Number of pages: 14 - Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications(2019)
Authors: Ine Rombouts, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan Delcour
Pages: 84 - 105 - Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread(2018)
Authors: Annelien Verbauwhede, Marlies Lambrecht, Kristof Brijs, Jan Delcour
Pages: 118 - 125 - Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making(2018)
Authors: Nand Ooms, Kristof Brijs, Jan Delcour
Pages: 2489 - 2499 - Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes(2018)
Authors: Stijn Reyniers, Niels De Brier, Kristof Brijs, Jan Delcour
Pages: 401 - 410 - Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept(2018)
Authors: Arno Wouters, Ine Rombouts, Kristof Brijs, Jan Delcour
Pages: 2119 - 2126 - Processing for Health: It's Not an Oxymoron(2018)
Authors: Kristof Brijs
Pages: 131 - 131 - In-depth Understanding of Ingredient Functionality in Cake as a Basis for Clean Label Products: Bleached Flour Replacement(2018)
Authors: Geertrui Bosmans, Kristof Brijs, Jan Delcour
Pages: 147 - 148 - The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb(2018)
Authors: Nand Ooms, Koen Jansens, Bram Pareyt, Stijn Reyniers, Kristof Brijs, Jan Delcour
Pages: 68 - 74 - Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein(2018)
Authors: Arno GB Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Christophe Blecker, Jan Delcour, Brent S Murray
Pages: 176 - 186