Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Iris J Joye

Showing results (11-20 of 33) with videos related to

Pageof 4
Sort By:
Current Research in Food Science|March 10, 2022
Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systemsAzin Sadat, Maria G Corradini, Iris J Joye
Gels (Basel, Switzerland)|August 25, 2023
Bigels as Delivery Systems: Potential Uses and Applicability in FoodAlyssa Francavilla, Maria G Corradini, Iris J Joye
Nutrients|October 14, 2023
Gluten-Free Product Recalls and Their Impact on Consumer TrustSiyu Liu, Dalia El Khoury, Iris J Joye
Advances in Protein Chemistry and Structural Biology|March 31, 2015
Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilizationGabriel Davidov-Pardo, Iris J Joye, David Julian McClements
Nutrients|October 4, 2018
A Review on the Gluten-Free Diet: Technological and Nutritional ChallengesDalia El Khoury, Skye Balfour-Ducharme, Iris J Joye
Food Chemistry|January 13, 2019
In situ production of γ-aminobutyric acid in breakfast cerealsIris J Joye, Lieve Lamberts, Kristof Brijs, et al.
Protein Engineering, Design & Selection : PEDS|June 18, 2009
Computational design-based molecular engineering of the glycosyl hydrolase family 11 B. subtilis XynA endoxylanase improves its acid stabilityTim Beliën, Iris J Joye, Jan A Delcour, et al.
Food Chemistry|May 9, 2015
Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteinsIris J Joye, Gabriel Davidov-Pardo, Richard D Ludescher, et al.
Applied Microbiology and Biotechnology|December 31, 2010
Mutational analysis of wheat (Triticum aestivum L.) nucleotide pyrophosphatase/phosphodiesterase shows the role of six amino acids in the catalytic mechanismIris J Joye, Tim Beliën, Kristof Brijs, et al.
Food Chemistry|August 13, 2023
Scientific gastronomy: On the mechanism by which garlic juice and allicin (thio-2-propene-1-sulfinic acid S-allyl ester) stabilize meringuesDennis Zhu, Azin Sadat, Iris J Joye, et al.
Pageof 4

Showing results (11-20 of 33) with videos related to

Sort By:
Pageof 4
Current Research in Food Science|March 10, 2022
Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systemsAzin Sadat, Maria G Corradini, Iris J Joye
Gels (Basel, Switzerland)|August 25, 2023
Bigels as Delivery Systems: Potential Uses and Applicability in FoodAlyssa Francavilla, Maria G Corradini, Iris J Joye
Nutrients|October 14, 2023
Gluten-Free Product Recalls and Their Impact on Consumer TrustSiyu Liu, Dalia El Khoury, Iris J Joye
Advances in Protein Chemistry and Structural Biology|March 31, 2015
Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilizationGabriel Davidov-Pardo, Iris J Joye, David Julian McClements
Nutrients|October 4, 2018
A Review on the Gluten-Free Diet: Technological and Nutritional ChallengesDalia El Khoury, Skye Balfour-Ducharme, Iris J Joye
Food Chemistry|January 13, 2019
In situ production of γ-aminobutyric acid in breakfast cerealsIris J Joye, Lieve Lamberts, Kristof Brijs, et al.
Protein Engineering, Design & Selection : PEDS|June 18, 2009
Computational design-based molecular engineering of the glycosyl hydrolase family 11 B. subtilis XynA endoxylanase improves its acid stabilityTim Beliën, Iris J Joye, Jan A Delcour, et al.
Food Chemistry|May 9, 2015
Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteinsIris J Joye, Gabriel Davidov-Pardo, Richard D Ludescher, et al.
Applied Microbiology and Biotechnology|December 31, 2010
Mutational analysis of wheat (Triticum aestivum L.) nucleotide pyrophosphatase/phosphodiesterase shows the role of six amino acids in the catalytic mechanismIris J Joye, Tim Beliën, Kristof Brijs, et al.
Food Chemistry|August 13, 2023
Scientific gastronomy: On the mechanism by which garlic juice and allicin (thio-2-propene-1-sulfinic acid S-allyl ester) stabilize meringuesDennis Zhu, Azin Sadat, Iris J Joye, et al.
Pageof 4