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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
41 - 50 of 139
- Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein(2018)
Authors: Arno Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Jan Delcour
Pages: 176 - 186 - Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose(2017)
Authors: Arno Wouters, Ellen Fierens, Ine Rombouts, Kristof Brijs, Jan Delcour
Pages: 284 - 294 - From Farm to Flush: Innovation within Global Food Systems(2017)
Authors: Kristof Brijs
Pages: 263 - 263 - Collaboration between academia and industry: KU Leuven(2017)
Authors: Kristof Brijs
Pages: 264 - 266 - Impact of ethanol on the air-water interfacial properties of enzymatically hydrolyzed wheat gluten(2017)
Authors: Arno Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Jan Delcour
Pages: 659 - 667 - 15N-Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making(2017)
Authors: Lomme Deleu, Edith Wilderjans, Kristof Brijs, Jan Delcour
Pages: 485 - 490 - The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough(2017)
Authors: Nand Ooms, Bram Pareyt, Koen Jansens, Stijn Reyniers, Kristof Brijs, Jan Delcour
Pages: 84 - 91 - Foam fractionation as a tool to study the air-water interfacestructure-function relationship of wheat gluten hydrolysates(2017)
Authors: Arno Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Jan Delcour
Pages: 295 - 303 - Protein network formation during pound cake baking: The role of egg yolk and its fractions(2017)
Authors: Lomme Deleu, Sara Melis, Edith Wilderjans, Kristof Brijs, Jan Delcour
Pages: 226 - 232 - Exploring the Relationship between Structural and Air–Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range(2017)
Authors: Arno Wouters, Ellen Fierens, Ine Rombouts, Kristof Brijs, Iris Joye, Jan Delcour
Pages: 1263 - 1271