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Iris J. Joye

Katholieke Universiteit Leuven
University of Guelph
University of Massachusetts Amherst

94

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Heat treatment as a food-grade strategy to increase the stability of whey protein particles under food system relevant conditions

2022 Food Hydrocolloids
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Chemical hardening of gliadin nanoparticles alters their oil-water interfacial behaviour

2021 Food Structure
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Effect of low ion concentrations on thiol oxidation rates, protein crosslinking, water mobility and rheology of hard wheat flour dough

2021 Journal of Cereal Science
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Prebiotic Potential of Cereal Components

2021 Foods
- Reihane Abdi
- Iris J. Joye
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Dynamics of Complex Fluids: Understanding Aggregation Rates in Food Systems

2021
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Luminescence Spectroscopy – a Useful Tool in Real-Time Monitoring of Viscosity during In-Vitro Digestion

2021 Food Biophysics
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Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1.

2021 Journal of Agricultural and Food Chemistry
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Structural Properties of Egg Yolks Modify In-vitro Lipid Digestion

2021 Food Biophysics
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Sous Vide Cooking Changes Lipid Bioaccessibility of Egg Yolk

2020
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Fiber degrading enzymes increased monosaccharides release and fermentation in corn distillers dried grains with solubles and wheat middlings steeped without or with protease

2020
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