1.Pea, Lentil and Chickpea Protein Application in Bread Making

作　　者：Mohammed Aider ;Maxime Sirois-Gosselin ;Joyce Boye

出　　处：Journal of Food Research. 2012 ;1(4):160.doi:10.5539/jfr.v1n4p160

出版社：Canadian Center of Science and Education

文章 ID：83509877

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2.Microstructure, Physical Stability, and Rheological Properties of Salad Dressing Emulsions Supplemented with Various Pulse Flours

作　　者：Zhen Ma ;Joyce Boye

出　　处：Journal of Food Research. 2013 ;2(2):167.doi:10.5539/jfr.v2n2p167

出版社：Canadian Center of Science and Education

文章 ID：89023125

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3.Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour

作　　者：Fatemeh Zare ;Valerie Orsat ;Claude Champagne 等

出　　处：Journal of Food Research. 2012 ;1(1):94.doi:10.5539/jfr.v1n1p94

出版社：Canadian Center of Science and Education

文章 ID：77217300

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4.Stability and Physical Properties of Emulsions Prepared with and without Soy Proteins

作　　者：Allaoua Achouri ;Youness Zamani ;Joyce Boye

出　　处：Journal of Food Research. 2012 ;1(1):254.doi:10.5539/jfr.v1n1p254

出版社：Canadian Center of Science and Education

文章 ID：77217315

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5.Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages

作　　者：Fatemeh Zare ;Valérie Orsat ;Joyce Boye

出　　处：Journal of Food Research. 2015 ;4(5):143.doi:10.5539/jfr.v4n5p143

出版社：Canadian Center of Science and Education

文章 ID：222516280

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