| Wheat gluten functionality as a quality determinant in cereal-based food products JA Delcour, IJ Joye, B Pareyt, E Wilderjans, K Brijs, B Lagrain Annual review of food science and technology 3 (1), 469-492, 2012 | 600 | 2012 |
| Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application IJ Joye, DJ McClements Current opinion in colloid & interface science 19 (5), 417-427, 2014 | 565 | 2014 |
| Nanotechnology for increased micronutrient bioavailability IJ Joye, G Davidov-Pardo, DJ McClements Trends in food science & technology 40 (2), 168-182, 2014 | 399 | 2014 |
| Production of nanoparticles by anti-solvent precipitation for use in food systems IJ Joye, DJ McClements Trends in Food Science & Technology 34 (2), 109-123, 2013 | 385 | 2013 |
| Protein digestibility of cereal products I Joye Foods 8 (6), 199, 2019 | 375 | 2019 |
| Peak fitting applied to fourier transform infrared and raman spectroscopic analysis of proteins A Sadat, IJ Joye Applied Sciences 10 (17), 5918, 2020 | 360 | 2020 |
| A review on the gluten-free diet: Technological and nutritional challenges D El Khoury, S Balfour-Ducharme, IJ Joye Nutrients 10 (10), 1410, 2018 | 342 | 2018 |
| Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins IJ Joye, G Davidov-Pardo, RD Ludescher, DJ McClements Food chemistry 185, 261-267, 2015 | 323 | 2015 |
| Dietary fibre from whole grains and their benefits on metabolic health IJ Joye Nutrients 12 (10), 3045, 2020 | 302 | 2020 |
| Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization G Davidov-Pardo, IJ Joye, DJ McClements Food Hydrocolloids 45, 309-316, 2015 | 235 | 2015 |
| Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking–A review IJ Joye, B Lagrain, JA Delcour Journal of cereal science 50 (1), 11-21, 2009 | 210 | 2009 |
| Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality IJ Joye, G Davidov-Pardo, DJ McClements Food Hydrocolloids 49, 127-134, 2015 | 185 | 2015 |
| Endogenous redox agents and enzymes that affect protein network formation during breadmaking–A review IJ Joye, B Lagrain, JA Delcour Journal of Cereal Science 50 (1), 1-10, 2009 | 139 | 2009 |
| Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems IJ Joye, VA Nelis, DJ McClements Food Hydrocolloids 44, 86-93, 2015 | 130 | 2015 |
| Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating IJ Joye, VA Nelis, DJ McClements Food Hydrocolloids 43, 236-242, 2015 | 130 | 2015 |
| Anthocyanins in whole grain cereals and their potential effect on health A Francavilla, IJ Joye Nutrients 12 (10), 2922, 2020 | 123 | 2020 |
| Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization G Davidov-Pardo, IJ Joye, DJ McClements Advances in protein chemistry and structural biology 98, 293-325, 2015 | 111 | 2015 |
| Effect of maillard conjugates on the physical stability of zein nanoparticles prepared by liquid antisolvent coprecipitation G Davidov-Pardo, IJ Joye, M Espinal-Ruiz, DJ McClements Journal of agricultural and food chemistry 63 (38), 8510-8518, 2015 | 105 | 2015 |
| Effects of genotype, harvest year and genotype-by-harvest year interactions on arabinoxylan, endoxylanase activity and endoxylanase inhibitor levels in wheat kernels E Dornez, K Gebruers, IJ Joye, B De Ketelaere, J Lenartz, C Massaux, ... Journal of Cereal Science 47 (2), 180-189, 2008 | 100 | 2008 |
| Biopolymer-based delivery systems: challenges and opportunities I J. Joye, D Julian McClements Current Topics in Medicinal Chemistry 16 (9), 1026-1039, 2016 | 85 | 2016 |
