Joyce I. Boye

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Joyce I. Boye, Fatemeh Zare, Alison Pletch · Food Research International · 2009 · 1.5K citations

Food Chemistry, Functional Properties, Biochemistry +8

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

Joyce I. Boye, Salih Aksay, Samira Roufik et al. · Food Research International · 2009 · 783 citations

Functional Properties, Engineering, Environmental Engineering +10

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

Frans van Roy, Joyce I. Boye, Benjamin K. Simpson · Food Research International · 2009 · 616 citations

Biology, Engineering, Bioactive Proteins +8

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

Zhen Ma, Joyce I. Boye, Benjamin K. Simpson et al. · Food Research International · 2010 · 397 citations

Food Chemistry, Materials Science, Biomanufacturing +9

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

Joyce I. Boye, Ramani Wijesinha‐Bettoni, Barbara Burlingame · British Journal Of Nutrition · 2012 · 392 citations · Full text

Nutrition, Food Analysis, Protein Purification +19