Kristof Brijs
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Explore the profile of Kristof Brijs including associated specialties, affiliations and a list of published articles.
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71
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Recent Articles
1.
Bai Y, Hooyberghs K, Brijs K, Delcour J
Int J Biol Macromol
. 2024 Oct;
281(Pt 1):136157.
PMID: 39362425
The texture of potato mash significantly influences consumer satisfaction. We here investigated the impact of blanching and different methods thereof on the texture and extractable extracellular fractions (EEFs) of potato...
2.
Van den Wouwer B, Brijs K, Wouters A, Raes K
Food Chem
. 2024 Jun;
455:139877.
PMID: 38824726
High-intensity ultrasonication is an emerging technology for plant protein isolation and modification. In this study, the potential of temperature-controlled ultrasonication to enhance the recovery of functional proteins from potato trimmings...
3.
Van den Wouwer B, Brijs K, Carpentier S, Wouters A, Raes K
Food Chem
. 2024 Apr;
450:139301.
PMID: 38613966
By-products from the potato processing industry, like potato trimmings, are sustainable sources of proteins. Here, a size-exclusion high performance liquid chromatography (SE-HPLC) method was applied to simultaneously determine the extractability...
4.
Li J, Janssen F, Verfaillie D, Brijs K, Delcour J, Van Royen G, et al.
J Food Sci
. 2024 Jan;
89(2):925-940.
PMID: 38235999
Soy protein concentrates (SPCs) are common food ingredients. They typically contain 65% (w/w) protein and ∼30% (w/w) carbohydrate. SPCs can be obtained with various protein precipitation conditions. A systematic study...
5.
Godefroidt T, Riley I, Ooms N, Bosmans G, Brijs K, Delcour J
NPJ Sci Food
. 2023 Sep;
7(1):52.
PMID: 37758781
Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e....
6.
Verdonck C, De Bondt Y, Pradal I, Bautil A, Langenaeken N, Brijs K, et al.
Int J Food Microbiol
. 2023 Apr;
396:110193.
PMID: 37054654
The final quality of wholemeal wheat bread is determined by the process parameter settings and leavening strategy. We hypothesise that the used leavening strategy may influence the optimal process parameter...
7.
Timmermans E, Langie I, Bautil A, Brijs K, Buve C, Van Loey A, et al.
Foods
. 2023 Feb;
12(4).
PMID: 36832904
Despite the diverse functions of yeast, only a relatively homogenous group of yeasts is used in the baking industry. Much of the potential of the natural diversity of yeasts has...
8.
Beghin A, Ooms N, Hooyberghs K, Coppens E, Pareyt B, Brijs K, et al.
Food Res Int
. 2022 Oct;
161:111878.
PMID: 36192912
Air, and thus also molecular oxygen (O), is incorporated in wheat flour dough during mixing. O participates in several (enzymatic) reactions, including those resulting in the oxidation of free sulfhydryl...
9.
Timmermans E, Bautil A, Brijs K, Scheirlinck I, Van der Meulen R, Courtin C
Foods
. 2022 May;
11(10).
PMID: 35626960
Fermented pastry products are produced by fermenting and baking multi-layered dough. Increasing our knowledge of the impact of the fermentation process during pastry making could offer opportunities for improving the...
10.
Pycarelle S, Bosmans G, Pareyt B, Brijs K, Delcour J
Food Res Int
. 2021 Mar;
140:110007.
PMID: 33648239
The impact of free wheat flour lipids on air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at the air-liquid interface in batters prepared with flour...