Kristof Brijs (K Brijs)

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 9

Top Topics

Binding Protein

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Journal of food science

NPJ science of food

This page only lists publications with an associated author ORCID identifier.

Publications

Jiashu Li, Frederik Janssen, Diete Verfaillie, Kristof Brijs, Jan A Delcour, Geert Van Royen, Arno G B Wouters
Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates. Journal of food science (2024)
Jiashu Li, Frederik Janssen, Diete Verfaillie, Kristof Brijs, Jan A Delcour, Geert Van Royen, Arno G B Wouters
Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates. Journal of food science 89 (2) (2024)
Jiashu Li, Frederik Janssen, Diete Verfaillie, Kristof Brijs, Jan A Delcour, Geert Van Royen, Arno G B Wouters
Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates. Journal of food science 89 (2) (2024)
Thibault Godefroidt, Isabella M Riley, Nand Ooms, Geertrui M Bosmans, Kristof Brijs, Jan A Delcour
Sucrose substitution in cake systems is not a piece of cake. NPJ science of food 7 (1) (2023)
Evelyne Timmermans, Ine Langie, An Bautil, Kristof Brijs, Carolien Buvé, Ann M Van Loey, Ilse Scheirlinck, Roel Van der Meulen, Christophe M Courtin
Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough. Foods (Basel, Switzerland) 12 (4) (2023)
Evelyne Timmermans, Ine Langie, An Bautil, Kristof Brijs, Carolien Buvé, Ann M Van Loey, Ilse Scheirlinck, Roel Van der Meulen, Christophe M Courtin
Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough. Foods (Basel, Switzerland) 12 (4) (2023)
Evelyne Timmermans, An Bautil, Kristof Brijs, Ilse Scheirlinck, Roel Van der Meulen, Christophe M Courtin
Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics. Foods (Basel, Switzerland) 11 (10) (2022)
Sarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, Kristof Brijs, Jan A Delcour
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting. Foods (Basel, Switzerland) 10 (1) (2021)
Stijn Reyniers, Niels De Brier, Nand Ooms, S Matthijs, Agnese Piovesan, P Verboven, Kristof Brijs, R G Gilbert, Jan A Delcour
Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps. Nature food 1 (11) (2020)