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Iris Joye
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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
5642012
Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application
IJ Joye, DJ McClements
Current opinion in colloid & interface science 19 (5), 417-427, 2014
5342014
Nanotechnology for increased micronutrient bioavailability
IJ Joye, G Davidov-Pardo, DJ McClements
Trends in food science & technology 40 (2), 168-182, 2014
3802014
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
3482013
A review on the gluten-free diet: Technological and nutritional challenges
D El Khoury, S Balfour-Ducharme, IJ Joye
Nutrients 10 (10), 1410, 2018
3052018
Protein digestibility of cereal products
I Joye
Foods 8 (6), 199, 2019
3042019
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
2892015
Peak fitting applied to fourier transform infrared and raman spectroscopic analysis of proteins
A Sadat, IJ Joye
Applied Sciences 10 (17), 5918, 2020
2702020
Dietary fibre from whole grains and their benefits on metabolic health
IJ Joye
Nutrients 12 (10), 3045, 2020
2232020
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
2212015
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
2072009
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
1682015
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
1312009
Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems
IJ Joye, VA Nelis, DJ McClements
Food Hydrocolloids 44, 86-93, 2015
1242015
Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating
IJ Joye, VA Nelis, DJ McClements
Food Hydrocolloids 43, 236-242, 2015
1242015
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
1042015
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
992008
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
972015
Anthocyanins in whole grain cereals and their potential effect on health
A Francavilla, IJ Joye
Nutrients 12 (10), 2922, 2020
892020
Biopolymer-based delivery systems: challenges and opportunities
I J Joye, D Julian McClements
Current Topics in Medicinal Chemistry 16 (9), 1026-1039, 2016
842016
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