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Christophe M. Courtin

ku leuven

81H-index
623Paper Count
2.4WCitation Count
Published Papers 296
Publication Date
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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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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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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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Impact of the particle size of wheat bran inclusions in feed on the precaecal gastrointestinal tract fibre particle size distribution, caecal digesta particle size and caecal fibre fermentation in young and growing broilers
errAnimal Nutrition
IF7.5
err2025-11-29
err0
errOAAI
errPaulien Vanderghinste; An Bautil; Michael R. Bedford; Gemma González-Ortiz; Christophe M. Courtin
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An improved integrated method to simultaneously quantify yeast cell wall polysaccharides and storage carbohydrates
errCarbohydrate Polymers
IF12.5
err2025-11-09
err0
PREAI
errDries Croonen; Charlotte F. De Schepper; An Bautil; Kristof Brijs; Christophe M. Courtin
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Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility
errCurrent Research in Food Science
IF7
err2025-09-24
err0
errOAAI
errCeline Verdonck; Eline Lambrechts; Ines Pradal; Luc De Vuyst; Fabienne Verté; Tom Hellemans; Franky Delannoy; Dorine Duijsens; Sarah Verkempinck; Tara Grauwet; Yamina De Bondt; Christophe M. Courtin
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Temperature-moisture gradients during kilning introduce heterogeneity in malt starch properties and α-amylase activity
errJournal of Food Engineering
IF5.8
err2025-09-12
err0
PREAI
errD.R.S. Gielens; C.F. De Schepper; N.A. Langenaeken; A.L. Galant; C.M. Courtin
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Effect of whole meal yeast-leavened, sourdough-leavened and yeast-sourdough-leavened bread consumption on appetite, energy intake, and postprandial metabolic responses: A randomized, blinded, cross-over study
errAppetite
IF3.8
err2025-08-05
err0
PREAI
errGeorgia Chatonidi; Riet Rosseel; Boushra Dalile; Dina Satriawan; Greet Vandermeulen; Bram Van Holm; Luke Comer; Piet Maes; Nadia Everaert; Christophe M. Courtin; Kristin Verbeke
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Enzyme activity and constituent extractability of kilned and non-kilned oats at pH values relevant for acidic food fermentations
errFood Chemistry: X
IF0
err2025-07-24
err0
errOAAI
errEwoud Blontrock; Eline Lambrechts; Frederik Janssen; Yamina De Bondt; Sarah Vanhove; Jolien Lemoine; Christophe M. Courtin; Arno G.B. Wouters
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Understanding the relationship between carbonation-related characteristics and sensory perception of alcoholic and non-alcoholic beers
errFood Quality and Preference
IF4.9
err2025-05-22
err0
PREAI
errLiezl Bossaerts; Niels A. Langenaeken; Veerle Daems; Arno G.B. Wouters; Christophe M. Courtin
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Study of the influence of beer composition on the amount of bubbles in beer: CO2, alcohol, protein and iso-alpha-acid contents as primary predictors
errFOOD CHEMISTRY
IF9.8
err2025-03-01
err1
PREAI
errBossaerts, Liezl; Van Opstaele, Filip; Wouters, Arno G. B.; Courtin, Christophe M.; Langenaeken, Niels A.
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Research Directions

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Co-authors
Cooperation Journals
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H-index: 118 · Papers: 675
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Nathalie M. Delzenne
H-index: 113 · Papers: 588
J
Jan A. Delcour
H-index: 110 · Papers: 1.1K
L
Luc De Vuyst
H-index: 104 · Papers: 731
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