Search Results - "Joye, I"

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    Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM‑1 by West, E. A. L, Xu, A. X, Bohrer, B. M, Corradini, M. G, Joye, I. J, Wright, A. J, Rogers, M. A

    Published in Journal of agricultural and food chemistry (04-08-2021)
    “…Changes in the physical states, induced with different sous vide cooking temperatures, significantly (P < 0.05) altered lipid bioaccessibility measured in the…”
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    Journal Article
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    A comprehensive perspective of food nanomaterials by Joye, I J, Corradini, M G, Duizer, L M, Bohrer, B M, LaPointe, G, Farber, J M, Spagnuolo, P A, Rogers, M A

    “…Nanotechnology is a rapidly developing toolbox that provides solutions to numerous challenges in the food industry and meet public demands for healthier and…”
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    Journal Article
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    Computational design-based molecular engineering of the glycosyl hydrolase family 11 B. subtilis XynA endoxylanase improves its acid stability by Beliën, Tim, Joye, Iris J., Delcour, Jan A., Courtin, Christophe M.

    Published in Protein engineering, design and selection (01-10-2009)
    “…Rational protein engineering was applied to improve the limited stability of the glycosyl hydrolase family 11 (GH11) endo-β-1,4-xylanase from Bacillus subtilis…”
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    Journal Article
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