Iris J. Joye

6.2k total citations · 7 hit papers
90 papers, 4.8k citations indexed

About

Iris J. Joye is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Iris J. Joye has authored 90 papers receiving a total of 4.8k indexed citations (citations by other indexed papers that have themselves been cited), including 58 papers in Food Science, 45 papers in Nutrition and Dietetics and 20 papers in Plant Science. Recurrent topics in Iris J. Joye's work include Food composition and properties (42 papers), Proteins in Food Systems (39 papers) and Microencapsulation and Drying Processes (13 papers). Iris J. Joye is often cited by papers focused on Food composition and properties (42 papers), Proteins in Food Systems (39 papers) and Microencapsulation and Drying Processes (13 papers). Iris J. Joye collaborates with scholars based in Canada, Belgium and United States. Iris J. Joye's co-authors include David Julian McClements, Gabriel Davidov‐Pardo, Jan A. Delcour, Azin Sadat, Bert Lagrain, Richard D. Ludescher, Kristof Brijs, Bram Pareyt, Veronique Nelis and Edith Wilderjans and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Iris J. Joye

86 papers receiving 4.7k citations

Hit Papers

Wheat Gluten Functionality as a Quality Determinant in Ce... 2012 2026 2016 2021 2012 2014 2020 2013 2015 100 200 300 400
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products
    2012 419 citations Iris J. Joye et al. profile →
  2. Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application
    2014 375 citations Iris J. Joye, David Julian McClements Current Opinion in Colloid & Interface Science profile →
  3. Peak Fitting Applied to Fourier Transform Infrared and Raman Spectroscopic Analysis of Proteins
    2020 359 citations Azin Sadat, Iris J. Joye profile →
  4. Production of nanoparticles by anti-solvent precipitation for use in food systems
    2013 307 citations Iris J. Joye, David Julian McClements Trends in Food Science & Technology profile →
  5. Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins
    2015 306 citations Iris J. Joye, Gabriel Davidov‐Pardo et al. Food Chemistry profile →
  6. Protein Digestibility of Cereal Products
    2019 277 citations Iris J. Joye profile →
  7. Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health
    2020 250 citations Iris J. Joye et al. profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Iris J. Joye Canada 30 2.6k 1.6k 1.0k 748 564 90 4.8k
Fanbin Kong United States 44 2.5k 1.0× 1.2k 0.7× 706 0.7× 814 1.1× 415 0.7× 143 5.6k
Bin Zhang China 44 2.8k 1.1× 2.7k 1.6× 1.1k 1.1× 1.4k 1.8× 638 1.1× 216 6.0k
Jinshui Wang China 33 1.8k 0.7× 1.4k 0.9× 1.1k 1.1× 1.2k 1.6× 336 0.6× 135 4.5k
Chao Li China 43 2.4k 0.9× 1.8k 1.1× 2.2k 2.2× 1.5k 2.0× 469 0.8× 143 6.0k
Muhammad Afzaal Pakistan 34 1.9k 0.7× 963 0.6× 849 0.8× 1.2k 1.6× 206 0.4× 231 4.4k
Zhengyu Jin China 44 2.6k 1.0× 2.7k 1.7× 1.3k 1.3× 917 1.2× 481 0.9× 201 6.1k
Hongliang Zeng China 36 2.0k 0.8× 2.1k 1.3× 969 1.0× 1.3k 1.7× 269 0.5× 172 5.0k
Rui Liu China 42 1.6k 0.6× 1.0k 0.6× 1.4k 1.4× 1.4k 1.9× 186 0.3× 178 4.9k
Kristof Brijs Belgium 43 3.9k 1.5× 4.2k 2.5× 2.2k 2.2× 1.2k 1.6× 354 0.6× 165 7.5k
Xiao‐Na Guo China 44 3.1k 1.2× 3.2k 2.0× 1.4k 1.4× 1.1k 1.4× 108 0.2× 163 5.5k

Countries citing papers authored by Iris J. Joye

Since Specialization
Citations

This map shows the geographic impact of Iris J. Joye's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Iris J. Joye with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Iris J. Joye more than expected).

Fields of papers citing papers by Iris J. Joye

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Iris J. Joye. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Iris J. Joye. The network helps show where Iris J. Joye may publish in the future.

Co-authorship network of co-authors of Iris J. Joye

This figure shows the co-authorship network connecting the top 25 collaborators of Iris J. Joye. A scholar is included among the top collaborators of Iris J. Joye based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Iris J. Joye. Iris J. Joye is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Joye, Iris J., et al.. (2025). Bean flour under pressure: Probing the techno-functionality through processing-structure-function analysis. Food Chemistry. 482. 144013–144013. 1 indexed citations
2.
Cao, Wei, et al.. (2025). Quantifying sulfhydryl oxidation rates using Ellman's procedure. Physics of Fluids. 37(1). 4 indexed citations
3.
Sharma, Madhu, et al.. (2025). Evaluation of the performance of physically processed bean flours in gluten-free cake production. Food Structure. 45. 100456–100456.
4.
5.
Peyronel, Fernanda, et al.. (2025). Probing the particle formation and aggregation behaviour of gliadin in aqueous ethanol with ultra-small- and small-angle X-ray scattering. Food Hydrocolloids. 168. 111536–111536. 1 indexed citations
6.
Brummer, Yolanda, et al.. (2024). The impact of different hydrocolloids on gluten-free bazlama bread quality. Food Hydrocolloids. 156. 110236–110236. 7 indexed citations
7.
8.
Martínez, Mario M., et al.. (2024). Heat-treated bean flour: Exploring techno-functionality via starch-protein structure-function analysis. Food Hydrocolloids. 157. 110416–110416. 11 indexed citations
9.
Sadat, Azin, et al.. (2023). Enhancing zein-starch dough and bread properties by addition of hydrocolloids. Food Hydrocolloids. 143. 108860–108860. 17 indexed citations
10.
11.
Cao, Wei, et al.. (2023). Exploring the role of the liquid phase in dough made with sprouted wheat wholemeal in bread production. Journal of Cereal Science. 110. 103641–103641. 8 indexed citations
12.
Sadat, Azin, Maria G. Corradini, & Iris J. Joye. (2022). Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems. Current Research in Food Science. 5. 479–490. 18 indexed citations
13.
Sadat, Azin & Iris J. Joye. (2022). Zein and gluten interactions: A rheological and confocal Raman microscopy study. Journal of Cereal Science. 108. 103563–103563. 11 indexed citations
14.
Wouters, Arno G.B., et al.. (2021). Heat treatment as a food-grade strategy to increase the stability of whey protein particles under food system relevant conditions. Food Hydrocolloids. 124. 107254–107254. 10 indexed citations
15.
Joye, Iris J., Gabriel Davidov‐Pardo, & David Julian McClements. (2014). Nanotechnology for increased micronutrient bioavailability. Trends in Food Science & Technology. 40(2). 168–182. 160 indexed citations
16.
Davidov‐Pardo, Gabriel, Iris J. Joye, & David Julian McClements. (2014). Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization. Food Hydrocolloids. 45. 309–316. 190 indexed citations
17.
Joye, Iris J., Veronique Nelis, & David Julian McClements. (2014). Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems. Food Hydrocolloids. 44. 86–93. 103 indexed citations
18.
Joye, Iris J. & David Julian McClements. (2014). Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application. Current Opinion in Colloid & Interface Science. 19(5). 417–427. 375 indexed citations breakdown →
19.
Joye, Iris J., Veronique Nelis, & David Julian McClements. (2014). Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating. Food Hydrocolloids. 43. 236–242. 114 indexed citations
20.
Joye, Iris J. & David Julian McClements. (2013). Production of nanoparticles by anti-solvent precipitation for use in food systems. Trends in Food Science & Technology. 34(2). 109–123. 307 indexed citations breakdown →

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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