Search Results - "Joye, I J"

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

“…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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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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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.

“…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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The impact of pearling as a treatment prior to wheat roller milling on the texture and structure of bran-rich breakfast flakes by De Brier, N., Gomand, S.V., Joye, I.J., Pareyt, B., Courtin, C.M., Delcour, J.A.

“…While wheat bran has an interesting nutritional profile, its inclusion in food recipes can lead to poor structure and sensory quality of the final product…”
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The Bread Dough Stability Improving Effect of Pyranose Oxidase from Trametes multicolor and Glucose Oxidase from Aspergillus niger: Unraveling the Molecular Mechanism by Decamps, Karolien, Joye, Iris J, Rakotozafy, Lalatiana, Nicolas, Jacques, Courtin, Christophe M, Delcour, Jan A

“…Glucose oxidase (GO) and pyranose oxidase (P2O) improve dough stability and bread quality. We here studied whether their mode of action resides in…”
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Biochemical characteristics of Trametes multicolor pyranose oxidase and Aspergillus niger glucose oxidase and implications for their functionality in wheat flour dough by Decamps, Karolien, Joye, Iris J., Haltrich, Dietmar, Nicolas, Jacques, Courtin, Christophe M., Delcour, Jan A.

“…► Biochemical characterisation of pyranose and glucose oxidase and implications for their functionality in wheat flour dough. ► By a full characterisation of…”
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