Publications – Cereal Lab Guelph

Recent publications

82. Abdi R, Sharma M, Cao W, Navneet, Duizer L, Joye IJ (accepted for publication). Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels. Food Research International.

81. Navneet, Martinez MM, Joye IJ (2024). Heat-treated bean flour: exploring techno-functionality via starch-protein structure-function analysis. Food Hydrocolloids. 157: 110416. https://doi.org/10.1016/j.foodhyd.2024.110416

80. Abdi R, Cao W, Joye IJ (2024). Unlocking the potential health improving properties of sprouted wheat. Food Chemistry. 458: 140285. https://doi.org/10.1016/j.foodchem.2024.140285

79. Colaruotolo LA, Singh SS, Dobson S, Lim LT, Joye IJ, Rogers MA, Corradini MG (2024). Mapping deterioration in electrospun zein nonwoven nanostructures encapsulating corn oil. Current Research in Food Science. 9: 100801. https://doi.org/10.1016/j.crfs.2024.100801

78. Ari Akin P, Brummer Y, Joye IJ, Ergun N, Peyronel F, Ramdath D, Cui SW (2024). The impact of different hydrocolloids on gluten-free bazlama bread quality. Food Hydocolloids. 156: 110236. https://doi.org/10.1016/j.foodhyd.2024.110236

77. Chang C, Espinal-Ruiz M, Francavilla A, Joye IJ, Corradini MG (2024). Morphological changes and color changes during cookie baking – kinetic heat, and mass transfer considerations. Journal of Food Science. 89(7): 4331-4344. https://doi.org/10.1111/1750-3841.17117

76. Abdi R, Cao W, Zogheib A, Pukazhendi KMK, Espinal-Ruiz M, Gammage S, Warriner K, Joye IJ (2024). Surface disinfection of wheat kernels using gas-phase hydroxyl-radical processes: effect on germination characteristics, microbial load, and functional properties. Food Science. 89(2): 1154-1166. https://doi.org/10.1111/1750-3841.16883

75. Zhu D, Sadat A, Joye IJ, Vega C, Rogers MA (2024). Scientific gastronomy: on the mechanism by which garlic juice and allicin (thio-2-propene-1-sulfinic acid S-allyl ester) stabilize meringues. Food Chemistry. 431: 137121. https://doi.org/10.1016/j.foodchem.2023.137121

74. Francavilla A, Corradini MG, Joye IJ (2023). Bigels as delivery systems: potential uses and applicability in food. Gels. 9(8): 648. https://doi.org/10.3390/gels9080648

73. Amer H, Zhou Z, Corradini MG, Joye IJ, Rogers MA (2023). Wheat milling across history altered sugar bioaccessibility assessed using TIM-1 in vitro digestion model. Food Research International. 174(8): 113521. https://doi.org/10.1016/j.foodres.2023.113521

72. Nirmala Prasadi VP, Joye IJ (2023). Effect of soluble dietary fibre from barley on the rheology, water mobility and baking quality of wheat flour dough. Journal of Cereal Science. 112: 103715. https://doi.org/10.1016/j.jcs.2023.103715

70. Liu S, El Khoury D, Joye IJ (2023). Gluten-free product recalls and their impact on consumer trust. Nutrients. 15: 4170. https://doi.org/10.3390/nu15194170

69. Sultani A, Ghazani SM, Marangoni AG, Joye IJ, Corradini MG, Rogers MA (2023). Mixed cyclic di-amino acid structure edible oils: a potential hardstock fat mimic. Soft Matter: 1-4. https://doi.org/10.1039/D3SM00849E

68. Sadat A, Cao W, Sharma M, Duizer L, Joye IJ (2023). Enhancing zein-starch dough and bread properties by addition of hydrocolloids. Food Hydrocolloids. 108860. https://doi.org/10.1016/j.foodhyd.2023.108860

67. Cao W, Petker K, Abdi R, Joye IJ (2023). Exploring the role of the liquid phase in dough made with sprouted wheat wholemeal in bread production. Journal of Cereal Science. 103641. https://doi.org/10.1016/j.jcs.2023.103641

66. Francavilla A, Joye IJ (2022). Anthocyanin content of crackers and bread made with purple and blue wheat varieties. Molecules. 27: 7180. https://doi.org/10.3390/molecules27217180

65. Moraveji M, Sadat A, Joye IJ (2022). Impact of deamidation on the physicochemical properties and air-water interfacial behaviour of gliadin nanopartices. Frontiers in Soft Matter – Colloids and Emulsions. 2: 937152. https://doi.org/10.3389/frsfm.2022.937152

64. Sadat A, Corradini MG, Joye IJ (2022). Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems. Current Research in Food Science. 5: 479-490. https://doi.org/10.1016/j.crfs.2022.02.009

63. Sadat A, Joye IJ (2022). Zein and gluten interactions: a rheological and confocal Raman microscopy study. Journal of Cereal Science. 108: 103563. https://doi.org/10.1016/j.jcs.2022.103563

62. Salamun JW, Chen A, Corradini MG, Joye IJ (2022). Probing prolamin-anthocyanin interactions for the rational design of plant-based encapsulation systems. Frontiers in Food Science and Technology. 2: 1-9. https://doi.org/10.3389/frfst.2022.889360

61. Xu AX, West EAL, Nasr P, Zhou Z, Corradini MG, Wright AJ, Joye IJ, Rogers MA (2022). Structural properties of egg yolks modify in-vitro lipid digestion. Food Biophysics. 17 (3): 93-105. https://doi.org/10.1007/s11483-021-09699-3

60. Zhou Z, Nasr P, Sultani A, Goff HD, Corradini MG, Joye IJ, Rogers MA (2022). Sliced versus formulated potato chips – does food structure alter lipid digestibility? Food Structure. 32: 100272. https://doi.org/10.1016/j.foostr.2022.100272

59. Wouters AGB, Boeve J, Dams H, Joye IJ (2022). Heat treatment as a food-grade strategy to increase the stability of whey protein particles under food system relevant conditions. Food Hydrocolloids. 124: 107254. https://doi.org/10.1016/j.foodhyd.2021.107254

58. Abdi R, Joye IJ (2021). Prebiotic potential of cereal components. Foods. 10(10): 2338. https://doi.org/10.3390/foods10102338

57. Petker K, Rogers MA, Joye IJ (2021). Chemical hardening of gliadin nanoparticles alters their oil-water interfacial behaviour. Food Structure. 30: 100128. https://doi.org/10.1016/j.foostr.2021.100218

56. West E, Xu A, Bohrer B, Corradini CM, Joye IJ, Wright A, Rogers MA (2021). Sous-vide cook temperature alters physical structure and lipid bioaccessibility of beef longissimus muscle in the TIM-1. Journal of Agricultural and Food Chemistry. 69(30): 8394-8402. https://doi.org/10.1021/acs.jafc.1c03422

55. Cao W, Pink DA, Joye IJ (2021). Effect of low ion concentrations on thiol oxidation rates, protein crosslinking, water mobility and rheology of hard wheat flour dough. Journal of Cereal Science. 99:103204. https://doi.org/10.1016/j.jcs.2021.103204

54. Amer H, AlHasawi, FM, Ludescher RD, Joye IJ, Corradini, MG, Rogers MA (2021). Luminescence Spectroscopy – a useful tool in real-time monitoring of viscosity during in-vitro digestion. Food Biophysics. 16: 181-190. https://doi.org/10.1007/s11483-020-09660-w

53. Prasadi VPN, Joye IJ (2020). Dietary fibre from whole grains and their benefits on metabolic health. Nutrients. 12(10): 3045. https://doi.org/10.3390/nu12103045

52. Francavilla A, Joye IJ (2020). Anthocyanins in whole grain cereals and their potential effect on health. Nutrients. 12(10): 2922. https://doi.org/10.3390/nu12102922

51. Sadat A, Joye IJ (2020). Peak fitting applied to Fourier Transform Infrared and Raman spectroscopic analysis of proteins. Applied Sciences. 10(17): 5918. https://doi.org/10.3390/app10175918

50. Rho Y, Patterson R, Joye IJ, Martinez M, Squires EJ, Kiarie EG (2020). Fiber degrading enzymes increased monosaccharides release and fermentation in corn distillers dried grains with solubles and wheat middlings steeped without or with protease. Translational Animal Science. 4(3): txaa153. https://doi.org/10.1093/tas/txaa153

49. Park R, Roman L, Falardeau L, Albino L, Joye IJ, Martinez MM (2020). High temperature rotational rheology of the seed flour to predict the texture of canned red kidney beans (Phaseolus vulgaris). Foods. 9(8): 1002. https://doi.org/10.3390/foods9081002

48. Boeve J, Joye IJ. (2020). Food-grade strategies to increase stability of whey protein particles: particle hardening through aldehyde treatment. Food Hydrocolloids. 100: 105353. https://doi.org/10.1016/j.foodhyd.2019.105353

47. Wouters AGB, Joye IJ, Delcour JA. (2020). Understanding the air-water interfacial behavior of suspensions of wheat gliadin nanoparticles. Food Hydrocolloids. 102: 105638. https://doi.org/10.1016/j.foodhyd.2019.105638

46. Ng N, Chen PX, Ghazani SM, Marangoni A, Goff HD, Joye IJ, Rogers MA. (2019). Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants. Food & Function. 10(12): 8195-8207. http://doi.org/10.1039/c9fo02210d

45. Joye, IJ. (2019). Protein digestibility of cereal products. Foods. 8(6): 199-213. https://doi.org/10.3390/foods8060199

44. Wouters AGB, Schaefer S, Joye IJ, Delcour JA. (2019). Relating the structural, air-water interfacial and foaming properties of wheat (Triticum aestivum L.) gliadin and maize (Zea mays L.) zein based nanoparticle suspensions. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 567: 249-259. https://doi.org/10.1016/j.colsurfa.2019.01.071

43. Joye, IJ, Corradini, MG, Duizer, LM, Bohrer, BM, LaPointe, GM, Farber, JM, Spagnuolo, PA and Rogers, MA. (2019). A comprehensive perspective of food nanomaterials. Advances in Food Sciences. 88: 1-45. https://doi.org/10.1016/bs.afnr.2019.01.001

42. Joye IJ. (2019). Cereal biopolymers for nano- and microtechnology: a myriad of opportunities for novel (functional) food applications. Trends in Food Science and Technology. 83: 1-11. https://doi.org/10.1016/j.tifs.2018.10.009

41. Sadat A, Corradini MG, Joye IJ. (2019). Molecular spectroscopy to assess protein structures within cereal systems. Current Opinion in Food Science. https://doi.org/10.1016/j.cofs.2019.02.001

40. Joye IJ. (2018). Starch. Reference Module in Food Science. https://doi.org/10.1016/B978-0-08-100596-5.21586-2

39. El Khoury D, Balfour-Ducharme S, Joye, IJ. (2018). A review on the gluten-free diet: technological and nutritional challenges. Nutrients. 10(10): 1410. https://doi.org/10.3390/nu10101410

38. Joye IJ. (2018). Acids and Bases in Food. Reference Module in Food Science. https://doi.org/10.1016/B978-0-08-100596-5.21582-5

Publications 2013-2017

37. Wouters A, Fierens E, Rombouts I, Brijs K, Joye IJ, Delcour JA. (2017). Exploring the relationship between structural and air-water interfacial properties of wheat (Triticum aestivum L.) gluten hydrolysates in a food system relevant pH range. Journal of Agricultural and Food Chemistry. 65(6): 1263-1271. https://doi.org/10.1021/acs.jafc.6b05062

36. Corradini MG, Demol M, Boeve J, Ludescher RD, Joye IJ. (2017). Fluorescence spectroscopy as a tool to unravel the dynamics of protein nanoparticle formation by liquid antisolvent precipitation. Food Biophysics. 12: 211-221. https://doi.org/10.1007/s11483-017-9477-4

35. Joye IJ, McClements DJ. (2016). Biopolymer-based delivery systems: challenges and opportunities. Current Topics in Medicinal Chemistry. 16(9): 1029-1039. http://doi.org/10.2174/1568026615666150825143130

34. Davidov-Pardo G, Joye IJ, Espinal-Ruiz M, McClements DJ. (2016). Effect of Maillard conjugates on the physical stability of zein nanoparticles prepared by liquid antisolvent precipitation. Journal of Agricultural and Food Chemistry. 63(38): 8510-8516. https://doi.org/10.1021/acs.jafc.5b02699

33. Bollyn J, Nijsen M, Baken S, Joye IJ, Cornelis G, Smolders E. (2016). Polyphosphates and fulvates enhance environmental stability of PO4 bearing colloidal iron oxyhydroxides. Journal of Agricultural and Food Chemistry. 64(45): 8465-8473. https://doi.org/10.1021/acs.jafc.6b02425

32. Decamps K, Joye IJ, De Vos D, Courtin CM, Delcour JA. (2016). Molecular oxygen and reactive oxygen species in breadmaking processes: Scarce, but nevertheless important. Critical Reviews in Food Science and Nutrition. 56: 722-736. https://doi.org/10.1080/10408398.2013.795929

31. Fierens E, Helsmoortel L, Joye IJ, Courtin CM, Delcour JA. (2015). Changes in wheat (Triticum aestivum L.) flour pasting characteristics as a result of storage and their underlying mechanisms. Journal of Cereal Science. 65: 81-87. https://doi.org/10.1016/j.jcs.2015.06.009

30. Joye IJ, Davidov-Pardo G, McClements DJ. (2015). Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality. Food Hydrocolloids. 49: 127-134. https://doi.org/10.1016/j.foodhyd.2015.02.038

29. De Brier N, Gomand S, Joye IJ, Pareyt B, Courtin CM, Delcour JA. (2015). The impact of pearling as a treatment prior to wheat roller milling on the texture and structure of bran-rich breakfast flakes. Lebensmittel-Wissenschaft und Technologie. 62(1): 668-674. https://doi.org/10.1016/j.lwt.2014.08.015

28. Davidov-Pardo G, Joye IJ, McClements DJ. (2015). Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization. Food Hydrocolloids. 45: 309-316. https://doi.org/10.1016/j.foodhyd.2014.11.023

27. Joye IJ, Davidov-Pardo G, Ludescher RD, McClements DJ. (2015). Fluorescence quenching study of resveratrol binding to zein and gliadin: towards a more rational approach to resveratrol encapsulation using water-insoluble proteins. Food Chemistry. 185: 261-267. https://doi.org/10.1016/j.foodchem.2015.03.128

26. Decamps K, Gryp G, Joye IJ, Courtin CM, Delcour JA. (2014). Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separation. Food Chemistry. 148: 235-239. https://doi.org/10.1016/j.foodchem.2013.10.036

25. Joye IJ, McClements DJ. (2014). Production of nanoparticles by anti-solvent precipitation for use in food systems. Trends in Food Science and Technology. 34: 109-123. https://doi.org/10.1016/j.tifs.2013.10.002

24. Decamps K, Joye IJ, Pareyt B, Courtin CM, Delcour JA. (2014). Pyranose oxidase from Trametes multicolor impacts dough and bread microstructure. Cereal Chemistry. 91: 414-417. https://doi.org/10.1094/CCHEM-11-13-0248-N

23. Joye IJ, Nelis VA, McClements DJ. (2014). Gliadin-based nanoparticles: fabrication and stability of food- grade colloidal delivery systems. Food Hydrocolloids. 44: 86-93. https://doi.org/10.1016/j.foodhyd.2014.09.008

22. Joye IJ, McClements DJ. (2014). Biopolymer-based nanoparticles and microparticles: fabrication, characterization, and application. Current Opinion in Colloid and Interface Science. 19(5): 417-427. https://doi.org/10.1016/j.cocis.2014.07.002

21. Joye IJ, Nelis VA, McClements DJ. (2014). Gliadin-based nanoparticles: stabilization by post-production polysaccharide coating. Food Hydrocolloids. 43: 236-242. https://doi.org/10.1016/j.foodhyd.2014.05.021

20. Joye IJ, Davidov-Pardo G, McClements DJ. (2014). Nanotechnology for increased micronutrient bioavailability. Trends in Food Science and Technology. 40(2): 168-182. https://doi.org/10.1016/j.tifs.2014.08.006

19. Joye IJ, McClements DJ. (2014). Emulsifying and emulsion stabilizing properties of gluten hydrolysates. Journal of Agricultural and Food Chemistry. 62: 2623-2630. https://doi.org/10.1021/jf5001343

18. Decamps K, Joye IJ, Rakotozafy L, Nicolas J, Courtin CM, Delcour JA. (2013). The bread dough stability improving effect of pyranose oxidase from Trametes multicolor and glucose oxidase from Aspergillus niger: Unraveling the molecular mechanism. Journal of Agricultural and Food Chemistry. 61: 7848-7854. https://doi.org/10.1021/jf4021416

Publications 2007-2012

17. Lamberts L, Joye IJ, Beliën T, Delcour JA. (2012). Dynamics of gamma-aminobutyric acid in wheat flour bread making. Food Chemistry. 130: 896-901. https://doi.org/10.1016/j.foodchem.2011.08.004

16. Delcour JA, Joye IJ, Pareyt B, Wilderjans E, Brijs K, Lagrain B. (2012). Wheat gluten functionality as a quality determinant for cereal-based foods. Annual Review of Food Science and Technology. 3: 469-492. https://doi.org/10.1146/annurev-food-022811-101303

15. Decamps K, Joye IJ, Courtin CM, Delcour JA. (2012). Glucose and pyranose oxidase improve bread dough stability. Journal of Cereal Science. 55: 380-384. https://doi.org/10.1016/j.jcs.2012.01.007

14. Joye IJ, Draganski A, Delcour JA, Ludescher RD. (2012). Monitoring molecular oxygen depletion in wheat flour dough using Erythrosin B phosphorescence: a biophysical approach. Food Biophysics. 7: 138-144. https://doi.org/10.1007/s11483-012-9251-6

13. Decamps K, Joye IJ, Haltrich D, Nicolas J, Courtin CM, Delcour JA. (2012). Biochemical characteristics of Trametes multicolor pyranose oxidase and Aspergillus niger glucose oxidase and implications for their functionality in wheat flour dough. Food Chemistry. 131: 1485-1492. https://doi.org/10.1016/j.foodchem.2011.10.041

12. Joye IJ, Lamberts L, Brijs K, Delcour JA. (2011). In situ production of gamma-aminobutyric acid in breakfast cereals. Food Chemistry. 129: 395-401. https://doi.org/10.1016/j.foodchem.2011.04.090

11. Joye IJ, Beliën T, Brijs K, Soetaert W, Delcour JA. (2011). Mutational analysis of wheat (Triticum aestivum L.) nucleotide pyrophosphatase / phosphodiesterase shows the role of six amino acids in the catalytic mechanism. Applied Microbiology and Biotechnology. 90: 173-180. https://doi.org/10.1007/s00253-010-2962-z

10. Joye IJ, Beliën T, Delcour JA. (2010). The first characterised wheat (Triticum aestivum L.) member of the nudix hydrolase family shows specificity for NAD(P)(H) and FAD. Journal of Cereal Science. 51: 319-325. https://doi.org/10.1016/j.jcs.2010.01.008

9. Joye IJ, Beliën T, Brijs K, Proost P, Soetaert W, Delcour JA. (2010). Characterisation of the first wheat (Triticum aestivum L.) nucleotide pyrophosphatase/phosphodiesterase resembling mammalian counterparts. Journal of Cereal Science. 51: 326-336. https://doi.org/10.1016/j.jcs.2010.01.009

8. Joye IJ, Shang J, Brijs K, Delcour JA. (2010). Effect of the coenzymes NAD(P)(H) in straight dough bread making on protein properties and loaf volume. Cereal Chemistry. 87: 420-427. https://doi.org/10.1094/CCHEM-03-10-0047

7. Beliën T, Joye I, Delcour J, Courtin C. (2009). Computational design based molecular engineering of the glycosyl hydrolase family 11 B. subtilis XynA endoxylanase improves its acid stability. Protein Engineering, Design and Selection. 22: 587-596. https://doi.org/10.1093/protein/gzp024

6. Joye I, Lagrain B, Delcour J. (2009). Use of chemical redox agents and enzymes, exogenous to wheat, to affect the protein network during breadmaking – a review. Journal of Cereal Science. 50: 11-21. https://doi.org/10.1016/j.jcs.2009.04.001

5. Joye I, Lagrain B, Delcour J. (2009). Endogenous redox agents and enzymes affecting protein network formation during breadmaking – a review. Journal of Cereal Science. 50: 1-10. https://doi.org/10.1016/j.jcs.2009.04.002

4. Dornez E, Gebruers K, Joye I, De Ketelaere B, Lenartz J, Massaux C, Bodson B, Delcour J, Courtin C. (2008). Effects of fungicide treatment, N-fertilisation and harvest date on arabinoxylan, endoxylanase activity and endoxylanase inhibitor levels in wheat kernels. Journal of Cereal Science. 47: 190-200. https://doi.org/10.1016/j.jcs.2007.03.009

3. Dornez E, Gebruers K, Joye I, De Ketelaere B, Lenartz J, Massaux C, Bodson B, Delcour J, Courtin C. (2008). Effects of genotype, harvest year and genotype-by-harvest year interactions on arabinoxylan, endoxylanase activity and endoxylanase inhibitor levels in wheat kernels. Journal of Cereal Science. 47: 180-189. https://doi.org/10.1016/j.jcs.2007.03.008

Publications prior to 2007

2. Dornez E, Joye I, Gebruers K, Delcour J, Courtin C. (2006). Wheat kernel associated endoxylanases consist of a majority of microbial and a minority of wheat endogenous endoxylanases. Journal of Agricultural and Food Chemistry. 54: 4028-4034. https://doi.org/10.1021/jf060129d

1. Dornez E, Joye I, Gebruers K, Lenartz J, Massaux C, Bodson B, Delcour J, Courtin C. (2006). Insight in variability of apparent endoxylanase and endoxylanase inhibitor levels in wheat kernel. Journal of the Science of Food and Agriculture. 86: 1610-1617. https://doi.org/10.1002/jsfa.2505

Book chapters

Joye IJ (2021). Chapter 6 – Application of nano/microencapsulated ingredients in cereal flours and bakery products. Application of nano/microencapsulated ingredients in food products: 275-304. https://doi.org/10.1016/B978-0-12-815726-8.00006-4

Davidov-Pardo G, Joye IJ, McClements DJ (2015). Chapter Nine – Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization. Advances in Protein Chemistry and Structural Biology: 293-325. https://doi.org/10.1016/bs.apcsb.2014.11.004