Joyce Boye
#51,162
Most Influential Person Now
Food research scientist
Joyce Boye's AcademicInfluence.com Rankings
Joyce Boyemedical Degrees
Medical
#2244
World Rank
#2652
Historical Rank
Nutrition
#136
World Rank
#144
Historical Rank
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Sociology Medical
Joyce Boye's Degrees
- PhD Food Science University of Guelph
- Masters Food Science University of Guelph
- Bachelors Nutrition University of Guelph
Why Is Joyce Boye Influential?
(Suggest an Edit or Addition)According to Wikipedia, Joyce Boye is a former federal food research scientist with Agriculture and Agri-Food Canada with a specialty in value-added food processing, food safety and food quality. She has expertise on plant proteins and their importance in helping to improve human health and nutrition. The Food and Agriculture Organization of the United Nations appointed Boye to be a Special Ambassador for North America for the 2016 International Year of Pulses.
Joyce Boye's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Pulse proteins: Processing, characterization, functional properties and applications in food and feed (2010) (920)
- Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. (2010) (502)
- Bioactive proteins and peptides in pulse crops: pea, chickpea and lentil. (2010) (486)
- Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours (2011) (258)
- Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method. (2012) (220)
- Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015) (166)
- Allergenicity of Soybean: New Developments in Identification of Allergenic Proteins, Cross-Reactivities and Hypoallergenization Technologies (2007) (147)
- Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study. (2000) (144)
- Food allergies in developing and emerging economies: need for comprehensive data on prevalence rates (2012) (143)
- Microbial, physical and sensory properties of yogurt supplemented with lentil flour (2011) (140)
- Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition (2011) (129)
- Factors affecting molecular characteristics of whey protein gelation (1995) (127)
- Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review (2018) (127)
- Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction Procedures (2006) (126)
- Effects of physicochemical factors on the secondary structure of β-lactoglobulin (1996) (124)
- Interactions Involved in the Gelation of Bovine Serum Albumin (1996) (121)
- Sesame protein isolate: Fractionation, secondary structure and functional properties (2012) (117)
- Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review (2013) (113)
- Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates (2010) (101)
- Current Trends in Green Technologies in Food Production and Processing (2013) (95)
- Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties (2011) (93)
- Soybean isoflavones: Efficacy of extraction conditions and effect of food type on extractability (2005) (91)
- Functional Properties of Glycated Soy 11S Glycinin (2006) (83)
- Molecular and Microstructural Studies of Thermal Denaturation and Gelation of β-Lactoglobulins A and B (1997) (82)
- Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures (2012) (82)
- Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis (2012) (82)
- Alternative Techniques for Defatting Soy: A Practical Review (2011) (79)
- Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration (2009) (77)
- Use of Differential Scanning Calorimetry and Infrared Spectroscopy in the Study of Thermal and Structural Stability of α-Lactalbumin (1997) (75)
- Purification and characterization of angiotensin I-converting enzyme inhibitory peptides of small red bean (Phaseolus vulgaris) hydrolysates (2013) (74)
- Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography (2006) (71)
- Simultaneous detection of multi-allergens in an incurred food matrix using ELISA, multiplex flow cytometry and liquid chromatography mass spectrometry (LC-MS). (2015) (69)
- FAST: towards safe and effective subcutaneous immunotherapy of persistent life-threatening food allergies (2012) (68)
- Protein rich extruded products prepared from soy protein isolate-corn flour blends (2013) (64)
- Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments. (2018) (63)
- Isolation and Characterization of Chickpea (Cicer arietinum L.) Seed Protein Fractions (2012) (62)
- Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing (2011) (61)
- Green Technologies in Food Production and Processing (2012) (60)
- Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments (2019) (60)
- Angiotensin I-converting enzyme inhibitory properties and SDS-PAGE of red lentil protein hydrolysates (2010) (59)
- Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males (2010) (59)
- Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds (2018) (59)
- Research advances on the formation mechanism of resistant starch type III: A review (2018) (58)
- Angiotensin I-converting enzyme inhibitory properties of Phaseolus vulgaris bean hydrolysates: Effects of different thermal and enzymatic digestion treatments (2012) (56)
- Impact of thermal processing time and cookie size on the detection of casein, egg, gluten and soy allergens in food (2013) (54)
- In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris). (2013) (54)
- Novel Food Processing : Effects on Rheological and Functional Properties (2016) (52)
- In vitro binding of bile salts by lentil flours, lentil protein concentrates and lentil protein hydrolysates (2011) (49)
- Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate (2013) (49)
- Stability and Physical Properties of Emulsions Prepared with and without Soy Proteins (2012) (49)
- Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments (2016) (49)
- Novel food and industrial applications of pulse flours and fractions (2011) (47)
- Wheat-Legume Composite Flour Quality (2010) (46)
- Effect of processing on post-bottling haze formation in apple juice (2001) (46)
- Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching. (2018) (46)
- Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions (2011) (45)
- In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing. (2017) (45)
- Interactive Effects of Factors Affecting Gelation of Whey Proteins (1997) (44)
- PARTICLE SIZE EFFECT ON SOY PROTEIN ISOLATE EXTRACTION (2007) (43)
- Effects of Lactobacillus rhamnosus GG supplementation on cow's milk allergy in a mouse model (2011) (40)
- Detection of ovalbumin in egg white, whole egg and incurred pasta using LC–ESI-MS/MS and ELISA (2013) (39)
- Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil (2017) (39)
- CHANGES IN SOYMILK QUALITY AS A FUNCTION OF COMPOSITION AND STORAGE (2007) (38)
- Rheological, physical stability, microstructural and sensory properties of salad dressings supplemented with raw and thermally treated lentil flours (2013) (37)
- Kinetics of haze formation and factors influencing the development of haze in clarified apple juice (2001) (34)
- Soybean variety and storage effects on soymilk flavour and quality (2008) (32)
- Composition of Processed Dry Beans and Pulses (2012) (31)
- Production of soy protein concentrates using a combination of electroacidification and ultrafiltration. (2004) (31)
- Improving the Digestibility of Lentil Flours and Protein Isolate and Characterization of Their Enzymatically Prepared Hydrolysates (2016) (31)
- Food Production and Processing Considerations of Allergenic Food Ingredients: A Review (2011) (30)
- Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study (2016) (30)
- Pea, Lentil and Chickpea Protein Application in Bread Making (2012) (30)
- Effect of electro-acidification treatment and ionic environment on soy protein extract particle size distribution and ultrafiltration permeate flux (2004) (29)
- Microstructural Properties of Heat-set Whey Protein Gels: Effect of pH (2000) (29)
- Impact of irradiation and thermal processing on the immunochemical detection of milk and egg allergens in foods. (2015) (29)
- Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan. (2010) (29)
- Nutritional quality and techno-functional changes in raw, germinated and fermented yellow field pea (Pisum sativum L.) upon pasteurization (2018) (28)
- Thermal stability of β-lactoglobulins A and B: effect of SDS, urea, cysteine and N-ethylmaleimide (2004) (28)
- Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients (2013) (26)
- Detection and quantification of soy allergens in food: study of two commercial enzyme-linked immunosorbent assays. (2007) (25)
- Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties (2013) (24)
- Ionic strength and pH-induced changes in the immunoreactivity of purified soybean glycinin and its relation to protein molecular structure. (2007) (24)
- Molecular, functional and processing characteristics of whole pulses and pulse fractions and their emerging food and nutraceutical applications (2010) (23)
- Allergen Management in the Food Industry (2010) (22)
- Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products (2015) (20)
- Composition, digestibility, and functional properties of yellow pea as affected by processing (2018) (20)
- Thermostability of Probiotics and Their α-Galactosidases and the Potential for Bean Products (2014) (19)
- Low doses of allergen and probiotic supplementation separately or in combination alleviate allergic reactions to cow β-lactoglobulin in mice. (2013) (18)
- Analysis of glabrous canary seeds by ELISA, mass spectrometry, and Western blotting for the absence of cross-reactivity with major plant food allergens. (2013) (18)
- Effects of supplementing different ratios of omega-3 and omega-6 fatty acids in western-style diets on cow's milk protein allergy in a mouse model. (2013) (15)
- Residence Time Distribution of Soy Protein Isolate and Corn Flour Feed Mix in a Twin‐Screw Extruder (2014) (15)
- Techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours. (2016) (15)
- Electrophoretic Profiles and Angiotensin I-Converting Enzyme Inhibitory Activities of Nine Varieties of Phaseolus Vulgaris Protein Hydrolysates (2012) (15)
- Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages (2015) (14)
- Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour (2012) (14)
- Protein-polyphenol interactions in fruit juices (1999) (14)
- Nutraceutical and Functional Food Processing Technology: Boye/Nutraceutical and Functional Food Processing Technology (2014) (12)
- Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis (2012) (12)
- Antioxidant Properties of Genistein in a Model Edible Oil System (2006) (12)
- Spray-dried pulse consumption does not affect cardiovascular disease risk or glycemic control in healthy males (2012) (11)
- Detection of Allergens in a Multiple Allergen Matrix and Study of the Impact of Thermal Processing (2016) (11)
- In vitro Gastrointestinal Digestion of Glabrous Canaryseed Proteins as Affected by Variety and Thermal Treatment (2013) (11)
- Assessing Compositional Differences in Soy Products and Impacts on Health Claims (2011) (11)
- Characterization of a gluten reference material: Wheat-contaminated oats (2013) (9)
- Issues and Methods in Consumer-Led Development of Foods Processed by Innovative Technologies (2016) (8)
- Comparison of gluten recovery in gluten-incurred buckwheat flour using different commercial test kits (2013) (7)
- Processing foods without soybean ingredients. (2010) (7)
- Effects of physicochemical factors on the secondary structure of beta-lactoglobulin. (1996) (7)
- Application of Gas Chromatography in the Analysis of Flavour Compounds in Field Peas (2012) (6)
- Impact of Processing on Bioactive Compounds of Field Peas (2015) (6)
- Microstructure, Physical Stability, and Rheological Properties of Salad Dressing Emulsions Supplemented with Various Pulse Flours (2013) (5)
- Green technologies in food dehydration (2012) (5)
- Role and Importance of Health Claims in the Nutraceutical and Functional Food Markets (2015) (5)
- Allergen Management in the Food Industry: Boye/Allergen Management (2010) (3)
- Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions (2015) (3)
- Bead-based arrays: multiplex analyses (2012) (3)
- Emerging allergens and the future. (2010) (2)
- Processing Foods without Peanuts and Tree Nuts (2010) (2)
- Greening of research and development (2012) (2)
- Processing of dry bean flours and fractions. (2012) (2)
- 42. Food Allergens (2012) (2)
- Processing Foods Free from Dairy Proteins (2010) (2)
- Erratum: Green Technologies in Food Production and Processing (2012) (1)
- Fish and Shellfish Allergens (2010) (1)
- 14 Crops – LegumesGeorge (2014) (0)
- Effects of low doses of allergen administration and/or probiotics supplementation on cow's milk protein allergy in a mouse model. (2012) (0)
- Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.) (2014) (0)
- Comprar Allergen Management In The Food Industry | J. Boye | 9780470227350 | Wiley (2010) (0)
- Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products Alberta (2014) (0)
- Effects of low doses of allergen administration and/or probiotics supplementation on cow’s milk protein allergy in a mouse model. (120.10) (2012) (0)
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