This profile is built from public research funding records (CIHR, NSERC and SSHRC) and PubMed. We have not imported them from a University of Guelph directory, so their courses may be missing. Find their university profile.
Latest papers
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 · 2020
High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris).
Foods (Basel, Switzerland) · 2020
Protein Digestibility of Cereal Products.
Foods (Basel, Switzerland) · 2019 · first author
Latest funding
- $323,650
Exploring the effect of climate change-related stressors on the precursors and mitigators involved in acrylamide formation in wheat-based products
NSERC · 2023 · Principal investigator
- $172,100
Building a more sustainable and resilient grain processing sector focusing on underutilized grains and innovative processing
NSERC · 2023 · Principal investigator
- $1,032,000
NSERC CREATE Training Program for Controlled Release Leaders (ContRoL)
NSERC · 2021 · Co-investigator
3 publications.
Fiber degrading enzymes increased monosaccharides release and fermentation in corn distillers dried grains with solubles and wheat middlings steeped without or with protease.
Rho Y, Patterson R, Joye I, Martinez M, Squires EJ, Kiarie EG
High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris).
Park R, Roman L, Falardeau L, Albino L, Joye I, Martinez MM
Protein Digestibility of Cereal Products.
Joye I
Exploring the effect of climate change-related stressors on the precursors and mitigators involved in acrylamide formation in wheat-based products
Principal investigators: Joye, Iris I
Keywords: acrylamide; asparagine; bakery products; climate change; plant physiology; precipitation; temperature; wheat
Building a more sustainable and resilient grain processing sector focusing on underutilized grains and innovative processing
Principal investigators: Joye, Iris I
Keywords: cereals; extrusion; fermentation; food processing; grains; microwave processing; protein; pseudocereals; sprouting; starch
NSERC CREATE Training Program for Controlled Release Leaders (ContRoL)
Principal investigators: Hoare, Todd TR
Keywords: agriculture; controlled release; drug delivery; entrepreneurship; functional foods; industrial translation; medical devices; nanomaterials; personal care products; pharmaceuticals
Study of compositional and biophysical factors of different bean varieties and optimization of hydrothermal processing to manufacture premium cooked whole beans
Principal investigators: Dutcher, John
Fractionation of sweet lupin protein and study of physicochemical and functional properties of obtained isolates in food systems
Principal investigators: Joye, Iris
Cereal Storage Proteins: unique, intriguing and highly functional building blocks in cereal processing and beyond
Principal investigators: Joye, Iris
Keywords: biophysics; bread; cereals; controlled release; encapsulation; fluorescence; gluten; nanotechnology; non-starch polysaccharides; starch
From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.
Frequent collaborators
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