NEWS
New Feature!!!! University Subject Rankings in 12 branches
FOR SCIENTIST REGISTRATION FOR INSTITUTIONAL BULK REGISTRATION
FOR EDIT YOUR UNIVERSITY / INSTITUTION PAGE
Some differences of the AD Scientific Index
New Feature!!!! University Subject Rankings in 12 branches
List without CERN, Statistical Data etc. Only in AD Scientific Index
New Feature!!!! University Subject Rankings in 12 branches
AD
Scientific Index 2024
About Us
Methodology
Compare & Choose
Contact - FAQ
login
Login
person_add
Register
insights
i10 Productivity Rankings
format_list_numbered
Citation Rankings
school
University Rankings
subject
University Subject Rankings
insights
Subject Rankings
place
Country Rankings
format_list_numbered
Top 100 Scientists
format_quote
Top 100 Institutions
local_fire_department
Country Top Lists
Iris Joye
University of Guelph - Guelph / Canada
Engineering & Technology / Nanoscience and Nanotechnology
AD Scientific Index ID: 649231
Edit Form
Registration, Add Profile,
Premium Membership
Ranking &
Analysis
Job
Experiences (0)
Education
Information (0)
Published Books (0)
Book Chapters (0)
Articles (0)
Presentations (0)
Lessons (0)
Projects (0)
Congresses (0)
Editorship, Referee &
Scientific Board (0 )
Patents /
Designs (0)
Academic Grants
& Awards (0)
Artistic
Activities (0)
Certificate / Course
/ Trainings (0)
Association &
Society Memberships (0)
Contact, Office
& Social Media
person_outline
Iris Joye's MOST POPULAR ARTICLES
1-)
Wheat gluten functionality as a quality determinant in cereal-based food productsJA Delcour, IJ Joye, B Pareyt, E Wilderjans, K Brijs, B LagrainAnnual review of food science and technology 3 (1), 469-492, 20124362012
2-)
Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and applicationIJ Joye, DJ McClementsCurrent opinion in colloid & interface science 19 (5), 417-427, 20144122014
3-)
Nanotechnology for increased micronutrient bioavailabilityIJ Joye, G Davidov-Pardo, DJ McClementsTrends in food science & technology 40 (2), 168-182, 20143182014
4-)
Production of nanoparticles by anti-solvent precipitation for use in food systemsIJ Joye, DJ McClementsTrends in Food Science & Technology 34 (2), 109-123, 20133582013
5-)
Protein digestibility of cereal productsI JoyeFoods 8 (6), 199, 20193232019
ARTICLES
Add your articles
We use cookies to personalize our website and offer you a better experience. If you accept cookies, we can offer you special services.
Cookie Policy
Accept