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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
1 - 10 of 139
- Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage(2024)
Authors: Ben Van den Wouwer, Kristof Brijs
- 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
- Study of the mechanisms of action of ascorbic acid and azodicarbonamide during wheat (Triticum aestivum L.) bread making(2023)
Authors: Alice Beghin, Jan Delcour, Kristof Brijs
- Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough(2023)
Authors: Evelyne Timmermans, An Bautil, Kristof Brijs, Ann Van Loey, Christophe Courtin
- Knowledge of fermentation dynamics allows for reducing sugar levels in yeast-leavened pastry(2023)
Authors: Evelyne Timmermans, An Bautil, Kristof Brijs, Christophe Courtin
- The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making(2022)
Authors: Alice Beghin, Kathleen Hooyberghs, Kristof Brijs, Jan Delcour
- I-optimal design of split-plot mixture-process variable experiments: A case study on potato crisps(2022)
Authors: Kristof Brijs, Bart De Ketelaere, Jan Delcour, Peter Goos
- Release of 14C-labelled carbon dioxide from ascorbic acid during straight dough wheat bread making(2022)
Authors: Alice Beghin, Kristof Brijs, Jan Delcour
Pages: 731 - 736 - Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics(2022)
Authors: Evelyne Timmermans, An Bautil, Kristof Brijs, Christophe Courtin