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Iris Julie Joye

Observed names: I. J. Joye, I.J. Joye, Iris J. Joye, Iris J Joye, Iris J. Joye, Iris Joye, Joye, Iris, Joye, Iris J.
ORCID: 0000-0002-0992-466X
Observed ORCID: 0000-0002-0992-466X
OpenAlex ID: A5045701735
Peak Fitting Applied to Fourier Transform Infrared and Raman Spectroscopic Analysis of Proteins
2020 · Azin Sadat, Iris J. Joye · Applied Sciences · 557
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Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products
2012 · Jan A. Delcour, Iris J. Joye, et al. · Annual Review of Food Science and Technology · 554
Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application
2014 · Iris Julie Joye, David Julian McClements · Current Opinion in Colloid & Interface Science · 529
Protein Digestibility of Cereal Products
2019 · Iris Joye · Foods · 418
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Production of nanoparticles by anti-solvent precipitation for use in food systems
2013 · Iris Julie Joye, David Julian McClements · Trends in Food Science & Technology · 390
Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health
2020 · Nirmala Prasadi V. P., Iris J. Joye · Nutrients · 375
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Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins
2015 · Iris J. Joye, Gabriel Davidov-Pardo, et al. · Food Chemistry · 361
A Review on the Gluten-Free Diet: Technological and Nutritional Challenges
2018 · Dalia El Khoury, Skye Balfour-Ducharme, et al. · Nutrients · 310
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Nanotechnology for increased micronutrient bioavailability
2014 · Iris J. Joye, Gabriel Davidov-Pardo, et al. · Trends in Food Science & Technology · 248
Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization
2014 · Gabriel Davidov-Pardo, Iris J. Joye, et al. · Food Hydrocolloids · 218
Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review
2009 · Iris J. Joye, Bert Lagrain, et al. · Journal of Cereal Science · 185
Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality
2015 · Iris J. Joye, Gabriel Davidov-Pardo, et al. · Food Hydrocolloids · 182
Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health
2020 · Alyssa Francavilla, Iris J. Joye · Nutrients · 154
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Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating
2014 · Iris J. Joye, Veronique A. Nelis, et al. · Food Hydrocolloids · 142
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Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems
2014 · Iris J. Joye, Veronique A. Nelis, et al. · Food Hydrocolloids · 125
Endogenous redox agents and enzymes that affect protein network formation during breadmaking – A review
2009 · Iris J. Joye, Bert Lagrain, et al. · Journal of Cereal Science · 110
Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation
2015 · Gabriel Davidov-Pardo, Iris J. Joye, et al. · Journal of Agricultural and Food Chemistry · 93
Biopolymer-Based Delivery Systems: Challenges and Opportunities
2015 · Iris J. Joye, D. Julian McClements · Current Topics in Medicinal Chemistry · 92
Food-Grade Protein-Based Nanoparticles and Microparticles for Bioactive Delivery
2015 · Gabriel Davidov-Pardo, Iris J. Joye, et al. · Advances in protein chemistry and structural biology · 89
Effects of genotype, harvest year and genotype-by-harvest year interactions on arabinoxylan, endoxylanase activity and endoxylanase inhibitor levels in wheat kernels
2007 · Emmie Dornez, Kurt Gebruers, et al. · Journal of Cereal Science · 85
Bigels as Delivery Systems: Potential Uses and Applicability in Food
2023 · Alyssa Francavilla, Maria G. Corradini, et al. · Gels · 74
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Relating the structural, air-water interfacial and foaming properties of wheat (Triticum aestivum L.) gliadin and maize (Zea mays L.) zein based nanoparticle suspensions
2019 · Arno G.B. Wouters, Sabine Schaefer, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 67
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Wheat-Kernel-Associated Endoxylanases Consist of a Majority of Microbial and a Minority of Wheat Endogenous Endoxylanases
2006 · Emmie Dornez, Iris J. Joye, et al. · Journal of Agricultural and Food Chemistry · 53
Prebiotic Potential of Cereal Components
2021 · Reihane Abdi, Iris J. Joye · Foods · 48
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In situ production of γ-aminobutyric acid in breakfast cereals
2011 · Iris J. Joye, Lieve Lamberts, et al. · Food Chemistry · 44
Works count: 146
Citation count: 6,623
H-index: 33
I10-index: 68
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