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Christophe M. Courtin

KU Leuven

81H-index
632Paper Count
2.4WCitation Count
Published Papers 304
Publication Date
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In vitro study on the role of endoxylanase-driven fibre solubilisation and fibre particle size in improving fibre fermentation in broilers
errPoultry Science
IF4.2
err2026-09-22
err0
errOAAI
errPaulien Vanderghinste; Ninive M. Aguilar Trujillo; An Bautil; Steven J. Simmonds; Michael R. Bedford; Gemma González-Ortiz; Christophe M. Courtin
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Temperature-controlled ultrasonication improves protein extraction from soybean okara by various energy-dependent mechanisms
errUltrasonics Sonochemistry
IF9.7
err2026-09-20
err0
errOAAI
errBen Van Den Wouwer; Kristof Brijs; Christophe M. Courtin; Arno G.B. Wouters; Katleen Raes
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Kluyveromyces marxianus: a promising alternative to baker’s yeast Saccharomyces cerevisiae for enhanced oven rise performance during bread baking
errCurrent Research in Food Science
IF7
err2026-09-18
err0
errOAAI
errSara VANDENBOSCH; Yamina DE BONDT; Steven J. SIMMONDS; Jan STEENSELS; Kevin J. VERSTREPEN; Christophe M. COURTIN
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Improving protein extractability from oats using malted cereal extracts under acidic fermentation-like conditions
errCurrent Research in Food Science
IF7
err2026-09-08
err0
errOAAI
errEwoud Blontrock; Frederik Janssen; Lieselot Lauwers; Christophe M. Courtin; Arno G.B. Wouters
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errSave
Effect of enzyme selection and process parameters on yeast β-glucan solubilisation efficiency and molecular weight
errBiomass Conversion and Biorefinery
IF4.1
err2026-09-01
err0
PREAI
errDries Croonen; Charlotte F. De Schepper; An Bautil; Kristof Brijs; Christophe M. Courtin
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errSave
Ethanol modulates the influence of beer constituents on foam stability and interfacial properties
errFood Chemistry
IF9.8
err2026-08-28
err0
PREAI
errLiezl Bossaerts; Lies Debucquoy; Niels A. Langenaeken; Arno G.B. Wouters; Christophe M. Courtin
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Yeast strains with varying oven rise performance show distinct effects on dough gas cell stability and bread crumb structure
errFood Chemistry-X
IF8.2
err2026-08-01
err0
PREAI
errVandenbosch, Sara; Dewispelaere, Chloe; Verdonck, Celine; Simmonds, Steven J.; De Bondt, Yamina; Verstrepen, Kevin J.; Courtin, Christophe M.
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Role of bioprocessing in modifying cardiometabolic outcomes of an oat-based dairy alternative in a randomised controlled clinical intervention
errClinical Nutrition
IF7.4
err2026-08-01
err0
PREAI
errLiikonen, Vilma; Cera, Silvia; Blontrock, Ewoud; Lu, Jing; Immonen, Mika; Partanen, Riitta; Zehnder-Wyss, Olivia; Courtin, Christophe M.; Gomez-Galleogo, Carlos; Kaartinen, Niina E.; Langton, Maud; Mikkonen, Santtu; Nystrom, Laura; Tuccillo, Fabio; Vakevainen, Kati; Wouters, Arno; Katina, Kati; Kolehmainen, Marjukka
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Wet fractionation at varying pH affects the composition and dispersibility of wheat aleurone-derived protein extracts and isolates
errFood Hydrocolloids
IF12.4
err2026-07-31
err0
PREAI
errRebecca Rabe; Wisse Hermans; Annelien Verbauwhede; Els Debonne; Jeroen Demeurisse; Kristof Brijs; Arno G.B. Wouters; Christophe M. Courtin
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Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt
errApplied Food Research
IF6.2
err2026-04-07
err0
errOAAI
errFabio Tuccillo; Silvia Cera; Olivia Zehnder-Wyss; Ewoud Blontrock; Carolina O. Pandeirada; Prabin Koirala; Mika Immonen; Minnamari Edelmann; Noora Mäkelä-Salmi; Anna-Maija Lampi; Samy Boulos; Arno Wouters; Ndegwa Maina; Christophe M. Courtin; Riitta Partanen; Laura Nyström; Rossana Coda; Kati Katina
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Extensive particle size reduction of wheat bran increases the broiler’s caecal fermentative capacity, but not bran fermentability ex vivo
errPoultry Science
IF4.2
err2026-02-24
err0
errOAAI
errPaulien Vanderghinste; An Bautil; Steven J. Simmonds; Juha Apajalahti; Michael R. Bedford; Gemma González-Ortiz; Christophe M. Courtin
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errSave
Structurally distinct yeast-derived β-glucans modulate intestinal morphology and microbial metabolism in broiler chickens differentially
errPoultry Science
IF4.2
err2026-02-21
err0
errOAAI
errYunfeng Gu; An Bautil; Steven Simmonds; Dries Croonen; Charlotte De Schepper; Kristof Brijs; Christophe M. Courtin
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Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate
errCurrent Research in Food Science
IF7
err2026-02-13
err0
errOAAI
errEline Lambrechts; Ewoud Blontrock; Thomas Gettemans; Jolien Lemoine; Sarah Vanhove; Yamina De Bondt; Frederik Janssen; Stefan Weckx; Luc De Vuyst; Arno G.B. Wouters; Christophe M. Courtin
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Performance and viability of yeast (Saccharomyces cerevisiae) during baking: An integrative electrical resistance oven (ERO) approach
errFood Chemistry
IF9.8
err2026-02-10
err0
PREAI
errEduardo Liza-Diaz; Karlien De Roeck; Nore Struyf; Julie Lobry; An Bautil; Céline Monnet; Renaud Toussaint; Christophe M. Courtin; Mickaël Durand-Dubief; Mohammad N. Rezaei
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Colloidal state and emulsifying properties of protein isolates from kilned and non-kilned oats
errCurrent Research in Food Science
IF7
err2026-01-17
err0
errOAAI
errInes Pynket; Frederik Janssen; Valérie Janssis; Lise Maeseele; Christophe M. Courtin; Arno G.B. Wouters
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Milled and cryogenic micronised wheat bran inclusions stimulate fibre degradation and fermentation differently throughout the broiler’s gastrointestinal tract
errPoultry Science
IF4.2
err2026-01-16
err0
errOAAI
errPaulien Vanderghinste; An Bautil; Steven J. Simmonds; Michael R. Bedford; Gemma González-Ortiz; Christophe M. Courtin
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errSave
Understanding the variability in cell wall composition and related properties of industrial spent yeasts from brewing and winemaking
errFood Hydrocolloids
IF12.4
err2026-01-15
err0
PREAI
errDries Croonen; Esther De Groof; Charlotte F. De Schepper; Steven J. Simmonds; An Bautil; Kristof Brijs; Christophe M. Courtin
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Impact of ageing and heat treatment on the colloidal state of oat protein dispersions
errFood Hydrocolloids
IF12.4
err2026-01-13
err0
PREAI
errInes Pynket; Frederik Janssen; Christophe M. Courtin; Christophe Chassenieux; Taco Nicolai; Arno G.B. Wouters
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Impact of groat heat treatment and varying extraction conditions on oat β-D-glucan characteristics
errJournal of Cereal Science
IF3.7
err2025-12-15
err0
PREAI
errInes Pynket; Frederik Janssen; Olivia Zehnder-Wyss; Laura Nyström; Christophe M. Courtin; Arno G.B. Wouters
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Comparative evaluation of DNS, PAHBAH, and BCA colourimetric assays for quantifying reducing sugars
errCarbohydrate Research
IF2.5
err2025-12-01
err2
PREAI
errCoddens, Lisa; De Schepper, Charlotte F.; Brijs, Kristof; Courtin, Christophe M.
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Research Directions

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Co-authors
Cooperation Journals
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Paul Rutgeerts
H-index: 137 · Papers: 1.1K
J
Jo Van Damme
H-index: 118 · Papers: 675
N
Nathalie M. Delzenne
H-index: 113 · Papers: 589
J
Jan A. Delcour
H-index: 110 · Papers: 1.1K
L
Luc De Vuyst
H-index: 104 · Papers: 732
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