Kristof Brijs

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

Food Chemistry, Bread Quality, Agricultural Economics +5

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

Arno G.B. Wouters, Ine Rombouts, Ellen Fierens et al. · Comprehensive Reviews in Food Science and Food Safety · 2016 · 347 citations

The role of sugar and fat in sugar-snap cookies: Structural and textural properties

Bram Pareyt, Faisal Talhaoui, Greet Kerckhofs et al. · Journal of Food Engineering · 2008 · 270 citations

Sugar-snap Cookies, Functional Property, Glycobiology +5

Ingredient functionality in batter type cake making

Edith Wilderjans, Annelies Luyts, Kristof Brijs et al. · Trends in Food Science & Technology · 2013 · 268 citations

Ingredient Functionality, Functional Property, Food Analysis +2

The effects of malting and mashing on barley protein extractability

Inge Celus, Kristof Brijs, Jan A. Delcour · Journal of Cereal Science · 2006 · 233 citations

Food Chemistry, Nutrition, Sustainable Agriculture +8