Search Results - "Joye, Iris J."

Peak Fitting Applied to Fourier Transform Infrared and Raman Spectroscopic Analysis of Proteins by Sadat, Azin, Joye, Iris J.

“…FTIR and Raman spectroscopy are often used to investigate the secondary structure of proteins. Focus is then often laid on the different features that can be…”
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Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health by Francavilla, Alyssa, Joye, Iris J

“…Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are…”
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Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health by P, Nirmala Prasadi V, Joye, Iris J

“…The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole…”
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A Review on the Gluten-Free Diet: Technological and Nutritional Challenges by El Khoury, Dalia, Balfour-Ducharme, Skye, Joye, Iris J

“…Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have…”
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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 by Joye, Iris J., Davidov-Pardo, Gabriel, Ludescher, Richard D., McClements, David J.

“…•The nature of the interaction of resveratrol with zein or gliadin was studied.•Quenching of protein fluorescence was used to study the…”
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Anthocyanin Content of Crackers and Bread Made with Purple and Blue Wheat Varieties by Francavilla, Alyssa, Joye, Iris J.

“…Purple and blue wheats contain anthocyanins in the outer layers of the wheat kernel, and therefore purple and blue wholemeals can be a source of anthocyanins…”
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Biopolymer-Based Delivery Systems: Challenges and Opportunities by Joye, Iris J, McClements, D Julian

“…Biopolymer-based nanostructures or microstructures can be fabricated with different compositions, structures, and properties so that colloidal delivery systems…”
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Gluten-Free Product Recalls and Their Impact on Consumer Trust by Liu, Siyu, El Khoury, Dalia, Joye, Iris J

“…The range of gluten-free food products available to consumers is steadily expanding. In recent years, recalls of food products have highlighted the importance…”
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Prebiotic Potential of Cereal Components by Abdi, Reihane, Joye, Iris J.

“…One type of functional food that has been receiving much attention is food rich in prebiotics. The old but still valid definition of prebiotics defines them as…”
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Bigels as Delivery Systems: Potential Uses and Applicability in Food by Francavilla, Alyssa, Corradini, Maria G, Joye, Iris J

“…Bigels have been mainly applied in the pharmaceutical sector for the controlled release of drugs or therapeutics. However, these systems, with their intricate…”
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Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems by Sadat, Azin, Corradini, Maria G., Joye, Iris J.

“…The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of…”
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Mapping deterioration in electrospun zein nonwoven nanostructures encapsulating corn oil by Colaruotolo, Louis A., Singh, Singam Suranjoy, Dobson, Stacie, Lim, Loong-Tak, Joye, Iris J., Rogers, Michael A., Corradini, Maria G.

“…Electrospun nonwovens of biopolymers are gaining popularity in filtration, coatings, encapsulation, and packaging materials. However, their applications are…”
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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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Unlocking the potential health improving properties of sprouted wheat by Abdi, Reihaneh, Cao, Wei, Joye, Iris J.

“…Sprouting can enhance the bioavailability and stimulate the production of health-promoting compounds. This research explored the potential health benefits of…”
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Cereal biopolymers for nano- and microtechnology: A myriad of opportunities for novel (functional) food applications by Joye, Iris J.

“…Cereal biopolymers are widely available, inexpensive and versatile molecules used for nano- and microtechnology applications that will shape the future of our…”
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Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization by Davidov-Pardo, Gabriel, Joye, Iris J., McClements, David Julian

“…Several health-promoting effects have been ascribed to resveratrol, a polyphenol extracted from grape skins and other sources. Its utilization as a functional…”
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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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Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation by Davidov-Pardo, Gabriel, Joye, Iris J, Espinal-Ruiz, Mauricio, McClements, David Julian

“…Protein nanoparticles are often not very stable in a complex food matrix because they are primarily stabilized by electrostatic repulsion. In this study, we…”
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Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels by Abdi, Reihaneh, Sharma, Madhu, Cao, Wei, Navneet, Duizer, Lisa, Joye, Iris J.

“…[Display omitted] •Study highlights the use of unsprouted & sprouted wholemeal in pretzel formulation.•CRM identified α-helix as the main protein secondary…”
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Improving agricultural sustainability – A review of strategies to valorize tomato plant residues (TPR) by Chang, Jessica M., Joye, Iris J.

“…[Display omitted] •Valorization is needed for post-harvest biomass from tomato agriculture (TPR)•TPR is rich in lignocellulosic materials and extractable…”
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