Christophe M. Courtin at Katholieke Universiteit Leuven - Research Interests, Publications & Academic Profile

Christophe M. Courtin

Katholieke Universiteit Leuven

Belgium

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Research Interests

Food Science

70%

Microbiology

20%

Starch Chemistry

60%

Grain Science

40%

Fermentation Science

30%

Baking Technology

30%

Dietary Science

20%

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Articles10

Amorphisation and chain length reduction of cellulose affect its impact on the water distribution, dough rheology and loaf volume in bread making

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Year:

2024

Topochemical Design of Cellulose-Based Carriers for Immobilization of Endoxylanase

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Year:

2023

Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough

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Year:

2023

Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods

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Year:

2023

Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota

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Year:

2023

A simple method for analysis of vitamin A palmitate in fortified cereal products using direct solvent extraction followed by reversed-phase HPLC with UV detection

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Year:

2023

Reduced-particle size wheat bran and endoxylanase supplementation in broiler feed affect arabinoxylan hydrolysis and fermentation with broiler age differently

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Year:

2023

High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing

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Year:

2022

Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics

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Year:

2022

Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability

Article Link

Year:

2021

Collaborators1

Pedro Fardim

Professor at KU Leuven

KU Leuven

BELGIUM

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