Follow
Iris Joye
Title
Cited by
Cited by
Year
Wheat gluten functionality as a quality determinant in cereal-based food products
JA Delcour, IJ Joye, B Pareyt, E Wilderjans, K Brijs, B Lagrain
Annual review of food science and technology 3, 469-492, 2012
3922012
Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application
IJ Joye, DJ McClements
Current Opinion in Colloid & Interface Science 19 (5), 417-427, 2014
3632014
Nanotechnology for increased micronutrient bioavailability
IJ Joye, G Davidov-Pardo, DJ McClements
Trends in food science & technology 40 (2), 168-182, 2014
3012014
Production of nanoparticles by anti-solvent precipitation for use in food systems
IJ Joye, DJ McClements
Trends in Food Science & Technology 34 (2), 109-123, 2013
2422013
Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins
IJ Joye, G Davidov-Pardo, RD Ludescher, DJ McClements
Food chemistry 185, 261-267, 2015
1892015
Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking–A review
IJ Joye, B Lagrain, JA Delcour
Journal of cereal science 50 (1), 11-21, 2009
1762009
Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization
G Davidov-Pardo, IJ Joye, DJ McClements
Food Hydrocolloids 45, 309-316, 2015
1742015
A review on the gluten-free diet: Technological and nutritional challenges
D El Khoury, S Balfour-Ducharme, IJ Joye
Nutrients 10 (10), 1410, 2018
1552018
Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality
IJ Joye, G Davidov-Pardo, DJ McClements
Food Hydrocolloids 49, 127-134, 2015
1322015
Endogenous redox agents and enzymes that affect protein network formation during breadmaking–A review
IJ Joye, B Lagrain, JA Delcour
Journal of Cereal Science 50 (1), 1-10, 2009
1132009
Protein digestibility of cereal products
I Joye
Foods 8 (6), 199, 2019
1122019
Effects of genotype, harvest year and genotype-by-harvest year interactions on arabinoxylan, endoxylanase activity and endoxylanase inhibitor levels in wheat kernels
E Dornez, K Gebruers, IJ Joye, B De Ketelaere, J Lenartz, C Massaux, ...
Journal of Cereal Science 47 (2), 180-189, 2008
902008
Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems
IJ Joye, VA Nelis, DJ McClements
Food Hydrocolloids 44, 86-93, 2015
832015
Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating
IJ Joye, VA Nelis, DJ McClements
Food Hydrocolloids 43, 236-242, 2015
802015
Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization
G Davidov-Pardo, IJ Joye, DJ McClements
Advances in protein chemistry and structural biology 98, 293-325, 2015
772015
Effect of maillard conjugates on the physical stability of zein nanoparticles prepared by liquid antisolvent coprecipitation
G Davidov-Pardo, IJ Joye, M Espinal-Ruiz, DJ McClements
Journal of agricultural and food chemistry 63 (38), 8510-8518, 2015
702015
Wheat-kernel-associated endoxylanases consist of a majority of microbial and a minority of wheat endogenous endoxylanases
E Dornez, IJ Joye, K Gebruers, JA Delcour, CM Courtin
Journal of Agricultural and Food Chemistry 54 (11), 4028-4034, 2006
492006
Dietary fibre from whole grains and their benefits on metabolic health
IJ Joye
Nutrients 12 (10), 3045, 2020
482020
Biopolymer-based delivery systems: challenges and opportunities
I J Joye, D Julian McClements
Current Topics in Medicinal Chemistry 16 (9), 1026-1039, 2016
462016
Peak fitting applied to fourier transform infrared and raman spectroscopic analysis of proteins
A Sadat, IJ Joye
Applied Sciences 10 (17), 5918, 2020
452020
The system can't perform the operation now. Try again later.
Articles 1–20