Joye IJ - Search Results

1

Mapping deterioration in electrospun zein nonwoven nanostructures encapsulating corn oil.

Colaruotolo LA, Singh SS, Dobson S, Lim LT, Joye IJ, Rogers MA, Corradini MG. Colaruotolo LA, et al. Among authors: joye ij. Curr Res Food Sci. 2024 Jun 28;9:100801. doi: 10.1016/j.crfs.2024.100801. eCollection 2024. Curr Res Food Sci. 2024. PMID: 39050407 Free PMC article.

2

Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems.

Sadat A, Corradini MG, Joye IJ. Sadat A, et al. Among authors: joye ij. Curr Res Food Sci. 2022 Feb 25;5:479-490. doi: 10.1016/j.crfs.2022.02.009. eCollection 2022. Curr Res Food Sci. 2022. PMID: 35265856 Free PMC article.

3

A comprehensive perspective of food nanomaterials.

Joye IJ, Corradini MG, Duizer LM, Bohrer BM, LaPointe G, Farber JM, Spagnuolo PA, Rogers MA. Joye IJ, et al. Adv Food Nutr Res. 2019;88:1-45. doi: 10.1016/bs.afnr.2019.01.001. Epub 2019 Feb 21. Adv Food Nutr Res. 2019. PMID: 31151722 Review.

4

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

West EAL, Xu AX, Bohrer BM, Corradini MG, Joye IJ, Wright AJ, Rogers MA. West EAL, et al. Among authors: joye ij. J Agric Food Chem. 2021 Aug 4;69(30):8394-8402. doi: 10.1021/acs.jafc.1c03422. Epub 2021 Jul 27. J Agric Food Chem. 2021. PMID: 34313430

5

Morphological changes and color development during cookie baking-Kinetic, heat, and mass transfer considerations.

Chen C, Espinal-Ruiz M, Francavilla A, Joye IJ, Corradini MG. Chen C, et al. Among authors: joye ij. J Food Sci. 2024 Jul;89(7):4331-4344. doi: 10.1111/1750-3841.17117. Epub 2024 May 23. J Food Sci. 2024. PMID: 38783574

6

Bigels as Delivery Systems: Potential Uses and Applicability in Food.

Francavilla A, Corradini MG, Joye IJ. Francavilla A, et al. Among authors: joye ij. Gels. 2023 Aug 11;9(8):648. doi: 10.3390/gels9080648. Gels. 2023. PMID: 37623103 Free PMC article. Review.

7

Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants.

Ng N , Chen PX , Ghazani SM , Wright AJ , Marangoni A , Goff HD , Joye IJ , Rogers MA . Ng N , et al. Among authors: joye ij. Food Funct. 2019 Dec 11;10(12):8195-8207. doi: 10.1039/c9fo02210d. Food Funct. 2019. PMID: 31701112

8

Scientific gastronomy: On the mechanism by which garlic juice and allicin (thio-2-propene-1-sulfinic acid S-allyl ester) stabilize meringues.

Zhu D, Sadat A, Joye IJ, Vega C, Rogers MA. Zhu D, et al. Among authors: joye ij. Food Chem. 2024 Jan 15;431:137121. doi: 10.1016/j.foodchem.2023.137121. Epub 2023 Aug 9. Food Chem. 2024. PMID: 37573748

9

Unlocking the potential health improving properties of sprouted wheat.

Abdi R, Cao W, Joye IJ. Abdi R, et al. Among authors: joye ij. Food Chem. 2024 Nov 15;458:140285. doi: 10.1016/j.foodchem.2024.140285. Epub 2024 Jun 29. Food Chem. 2024. PMID: 38970956

10

Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range.

Wouters AG, Fierens E, Rombouts I, Brijs K, Joye IJ, Delcour JA. Wouters AG, et al. Among authors: joye ij. J Agric Food Chem. 2017 Feb 15;65(6):1263-1271. doi: 10.1021/acs.jafc.6b05062. Epub 2017 Feb 6. J Agric Food Chem. 2017. PMID: 28125223

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