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Jozef L. Kokini - Publications

Affiliations: 
Graduate School - New Brunswick Rutgers University, New Brunswick, New Brunswick, NJ, United States 
Area:
Food Science and Technology Agriculture, Chemical Engineering
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64 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2017 Duvarci OC, Yazar G, Kokini JL. The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks) Trends in Food Science & Technology. 60: 2-11. DOI: 10.1016/J.Tifs.2016.08.014  0.339
2017 Duvarci OC, Yazar G, Kokini JL. The SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS) Journal of Food Engineering. 208: 77-88. DOI: 10.1016/J.Jfoodeng.2017.02.027  0.337
2017 Yazar G, Duvarci O, Tavman S, Kokini JL. Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties Journal of Cereal Science. 74: 28-36. DOI: 10.1016/J.Jcs.2017.01.008  0.332
2016 Rathod ML, Kokini JL. Extension rate distribution and impact on bubble size distribution in Newtonian and non-Newtonian fluid in a twin screw co-rotating mixer Journal of Food Engineering. 169: 214-227. DOI: 10.1016/J.Jfoodeng.2015.09.007  0.37
2015 Rathod ML, Ashokan BK, Fanning LM, Kokini JL. Non-Newtonian fluid mixing in a twin-screw mixer geometry: Three-dimensional mesh development, effect of fluid model and operating conditions Journal of Food Process Engineering. 38: 207-224. DOI: 10.1111/Jfpe.12154  0.785
2013 Rathod ML, Kokini JL. Effect of mixer geometry and operating conditions on mixing efficiency of a non-Newtonian fluid in a twin screw mixer Journal of Food Engineering. 118: 256-265. DOI: 10.1016/J.Jfoodeng.2013.04.020  0.431
2012 Vyakaranam KV, Ashokan BK, Kokini JL. Evaluation of effect of paddle element stagger angle on the local velocity profiles in a twin-screw continuous mixer with viscous flow using Finite Element Method simulations Journal of Food Engineering. 108: 585-599. DOI: 10.1016/J.Jfoodeng.2010.12.001  0.708
2012 Vyakaranam KV, Kokini JL. Prediction of air bubble dispersion in a viscous fluid in a twin-screw continuous mixer using FEM simulations of dispersive mixing Chemical Engineering Science. 84: 303-314. DOI: 10.1016/J.Ces.2012.07.014  0.765
2011 Sozer N, Dogan H, Kokini JL. Textural properties and their correlation to cell structure in porous food materials. Journal of Agricultural and Food Chemistry. 59: 1498-507. PMID 21306105 DOI: 10.1021/Jf103766X  0.31
2009 Lischak G, Sernas V, Ashokan B, Lau M, Scuralli J, Kokini JL. Design of a Versatile Food Processing System Habitation. 12: 41-53. DOI: 10.3727/154296610X12686999887247  0.731
2007 DOGAN H, KOKINI JL. PSYCHOPHYSICAL MARKERS FOR CRISPNESS AND INFLUENCE OF PHASE BEHAVIOR AND STRUCTURE Journal of Texture Studies. 38: 324-354. DOI: 10.1111/J.1745-4603.2007.00100.X  0.31
2007 Connelly RK, Kokini JL. Examination of the mixing ability of single and twin screw mixers using 2D finite element method simulation with particle tracking Journal of Food Engineering. 79: 956-969. DOI: 10.1016/J.Jfoodeng.2006.03.017  0.773
2006 Connelly RK, Kokini JL. Mixing simulation of a viscous Newtonian liquid in a twin sigma blade mixer Aiche Journal. 52: 3383-3393. DOI: 10.1002/Aic.10960  0.763
2006 Connelly RK, Kokini JL. 3D numerical simulation of the flow of viscous Newtonian and shear thinning fluids in a twin sigma blade mixer Advances in Polymer Technology. 25: 182-194. DOI: 10.1002/Adv.20071  0.798
2005 Ashokan BK, Kokini JL. Determination of the WLF constants of cooked soy flour and their dependence on the extent of cooking Rheologica Acta. 45: 192-201. DOI: 10.1007/S00397-005-0019-5  0.756
2004 Connelly RK, Kokini JL. The effect of shear thinning and differential viscoelasticity on mixing in a model 2D mixer as determined using FEM with particle tracking Journal of Non-Newtonian Fluid Mechanics. 123: 1-17. DOI: 10.1016/J.Jnnfm.2004.03.006  0.781
2003 Dhanasekharan KM, Kokini JL. Design and scaling of wheat dough extrusion by numerical simulation of flow and heat transfer Journal of Food Engineering. 60: 421-430. DOI: 10.1016/S0260-8774(03)00065-7  0.388
2003 Zimeri J, Kokini J. Rheological properties of inulin–waxy maize starch systems Carbohydrate Polymers. 52: 67-85. DOI: 10.1016/S0144-8617(02)00268-0  0.368
2003 Connelly RK, Kokini JL. 2-D numerical simulation of differential viscoelastic fluids in a single-screw continuous mixer: Application of viscoelastic finite element methods Advances in Polymer Technology. 22: 22-41. DOI: 10.1002/Adv.10038  0.789
2002 BREUILLET C, YILDIZ E, CUQ B, KOKINI JL. STUDY OF THE ANOMALOUS CAPILLARY BAGLEY FACTOR BEHAVIOR OF THREE TYPES OF WHEAT FLOUR DOUGHS AT TWO MOISTURE CONTENTS Journal of Texture Studies. 33: 315-340. DOI: 10.1111/J.1745-4603.2002.Tb01352.X  0.408
2002 CISNEROS FH, KOKINI JL. EFFECT OF EXTRUSION OPERATING PARAMETERS ON AIR BUBBLE ENTRAPMENT Journal of Food Process Engineering. 25: 251-283. DOI: 10.1111/J.1745-4530.2002.Tb00566.X  0.316
2002 Cuq B, Yildiz E, Kokini J. Influence of Mixing Conditions and Rest Time on Capillary Flow Behavior of Wheat Flour Dough Cereal Chemistry Journal. 79: 129-137. DOI: 10.1094/Cchem.2002.79.1.129  0.394
2002 Cisneros F, Kokini J. A generalized theory linking barrel fill length and air bubble entrapment during extrusion of starch Journal of Food Engineering. 51: 139-149. DOI: 10.1016/S0260-8774(01)00050-4  0.306
2001 Yildiz ME, Kokini JL. Determination of Williams–Landel–Ferry constants for a food polymer system: Effect of water activity and moisture content Journal of Rheology. 45: 903-912. DOI: 10.1122/1.1380425  0.314
2001 DHANASEKHARAN M, WANG C, KOKINI J. USE OF NONLINEAR DIFFERENTIAL VISCOELASTIC MODELS TO PREDICT THE RHEOLOGICAL PROPERTIES OF GLUTEN DOUGH Journal of Food Process Engineering. 24: 193-216. DOI: 10.1111/J.1745-4530.2001.Tb00540.X  0.76
2001 Lambert IA, Kokini JL. Effect ofl-Cysteine on the Rheological Properties of Wheat Flour Cereal Chemistry Journal. 78: 226-230. DOI: 10.1094/Cchem.2001.78.3.226  0.309
2000 Dhanasekharan M, Kokini JL. Viscoelastic flow modeling in the extrusion of a dough-like fluid. Journal of Food Process Engineering. 23: 237-47. PMID 12194181 DOI: 10.1111/J.1745-4530.2000.Tb00514.X  0.774
2000 Prakash S, Kokini J. Estimation and prediction of shear rate distribution as a model mixer Journal of Food Engineering. 44: 135-148. DOI: 10.1016/S0260-8774(99)00166-1  0.407
1999 Dhanasekharan M, Huang H, Kokini JL. Comparison of observed rheological properties of hard wheat flour dough with predictions of the Giesekus-Leonov, White-Metzner and Phan-Thien Tanner models. Journal of Texture Studies. 30: 603-23. PMID 12194186 DOI: 10.1111/J.1745-4603.1999.Tb00233.X  0.76
1999 Prakash S, Karwe MV, Kokini JL. Measurement of velocity distribution in the Brabender Farinograph as a model mixer, using Laser-Doppler Anemometry Journal of Food Process Engineering. 22: 435-454. DOI: 10.1111/J.1745-4530.1999.Tb00498.X  0.396
1999 Leonard A, Cisneros F, Kokini JL. Use of the Rubber Elasticity Theory to Characterize the Viscoelastic Properties of Wheat Flour Doughs Cereal Chemistry Journal. 76: 243-248. DOI: 10.1094/Cchem.1999.76.2.243  0.328
1999 Prakash S, Kokini JL. Determination of mixing efficiency in a model food mixer Advances in Polymer Technology. 18: 209-224. DOI: 10.1002/(Sici)1098-2329(199923)18:3<209::Aid-Adv2>3.0.Co;2-X  0.395
1996 Barbosa-Cánovas GV, Kokini JL, Ma L, Ibarz A. The rheology of semiliquid foods. Advances in Food and Nutrition Research. 39: 1-69. PMID 8794550 DOI: 10.1016/S1043-4526(08)60073-X  0.409
1995 KOKINI J, WANG C, HUANG H, SHRIMANKER S. CONSTITUTIVE MODELS OF FOODS Journal of Texture Studies. 26: 421-455. DOI: 10.1111/J.1745-4603.1995.Tb00982.X  0.362
1995 Wang C, Kokini J. Prediction of the nonlinear viscoelastic properties of gluten doughs Journal of Food Engineering. 25: 297-309. DOI: 10.1016/0260-8774(94)00017-4  0.367
1994 Kokini JL, Surmay K. Steady shear viscosity first normal stress difference and recoverable strain in carboxymethyl cellulose, sodium alginate and guar gum Carbohydrate Polymers. 23: 27-33. DOI: 10.1016/0144-8617(94)90087-6  0.308
1994 Kokini J. Predicting the rheology of food biopolymers using constitutive models Carbohydrate Polymers. 25: 319-329. DOI: 10.1016/0144-8617(94)90058-2  0.388
1993 Huang H, Kokini JL. Measurement of biaxial extensional viscosity of wheat flour doughs Journal of Rheology. 37: 879-891. DOI: 10.1122/1.550400  0.368
1992 ELEJALDE CC, KOKINI JL. THE PSYCHOPHYSICS OF POURING, SPREADING AND IN-MOUTH VISCOSITY Journal of Texture Studies. 23: 315-336. DOI: 10.1111/J.1745-4603.1992.Tb00528.X  0.323
1992 Hwang J, Kokini JL. Contribution of the side branches to rheological properties of pectins Carbohydrate Polymers. 19: 41-50. DOI: 10.1016/0144-8617(92)90053-S  0.313
1991 HWANG J, KOKINI JL. STRUCTURE AND RHEOLOGICAL FUNCTION OF SIDE BRANCHES OF CARBOHYDRATE POLYMERS Journal of Texture Studies. 22: 123-167. DOI: 10.1111/J.1745-4603.1991.Tb00011.X  0.342
1991 Lai LS, Kokini JL. Physicochemical changes and rheological properties of starch during extrusion. (A review) Biotechnology Progress. 7: 251-266. DOI: 10.1021/Bp00009A009  0.313
1990 Dus SJ, Kokini JL. Prediction of the nonlinear viscoelastic properties of a hard wheat flour dough using the Bird–Carreau constitutive model Journal of Rheology. 34: 1069-1084. DOI: 10.1122/1.550110  0.382
1990 Lai LS, Kokini JL. The effect of extrusion operating conditions on the on‐line apparent viscosity of 98% Amylopectin (Amioca) and 70% Amylose (Hylon 7) corn starches during extrusion Journal of Rheology. 34: 1245-1266. DOI: 10.1122/1.550085  0.386
1990 Kokini JL, Dervisoglu M. Wall effects in the laminar pipe flow of four semi-solid foods Journal of Food Engineering. 11: 29-42. DOI: 10.1016/0260-8774(90)90037-9  0.396
1989 KOKINI JL, CARRILLO AR. Effect of Tomato Paste on Rheological Properties and Particle Size Distribution of Model Oil-in-Water Emulsions Journal of Food Science. 54: 437-439. DOI: 10.1111/J.1365-2621.1989.Tb03101.X  0.314
1988 BALABAN M, CARRILLO AR, KOKINI JL. A COMPUTERIZED METHOD TO ANALYZE THE CREEP BEHAVIOR OF VISCOELASTIC FOODS Journal of Texture Studies. 19: 171-183. DOI: 10.1111/J.1745-4603.1988.Tb00934.X  0.326
1988 CARRILLO AR, KOKINI JL. Effect of Egg Yolk and Egg Yolk + Salt on Rheological Properties and Particle Size Distribution of Model Oil-in- Water Salad Dressing Emulsions Journal of Food Science. 53: 1352-1354. DOI: 10.1111/J.1365-2621.1988.Tb09275.X  0.304
1987 Kokini JL. The physical basis of liquid food texture and texture-taste interactions Journal of Food Engineering. 6: 51-81. DOI: 10.1016/0260-8774(87)90021-5  0.347
1986 Kokini JL, Dervişoǧlu M, Killops R. Facilitating the Transport of Very Viscous Suspensions Journal of Rheology. 30: S61-S74. DOI: 10.1122/1.549879  0.413
1986 DERVISOGLU M, KOKINI JL. EFFECT of DIFFERENT TUBE MATERIALS ON the STEADY SHEAR TUBE FLOW of SEMI-SOLID FOODS Journal of Food Process Engineering. 8: 137-146. DOI: 10.1111/J.1745-4530.1986.Tb00107.X  0.378
1986 DERVISOGLU M, KOKINI JL. Steady Shear Rheology and Fluid Mechanics of Four Semi-Solid Foods Journal of Food Science. 51: 541-546. DOI: 10.1111/J.1365-2621.1986.Tb13874.X  0.46
1986 PLUTCHOK GJ, KOKINI JL. Predicting Steady and Oscillatory Shear Rheological Properties of CMC and Guar Gum Blends from Concentration and Molecular Weight Data Journal of Food Science. 51: 1284-1288. DOI: 10.1111/J.1365-2621.1986.Tb13106.X  0.317
1984 KOKINI JL, POOLE M, MASON P, MILLER S, STIER EF. Identification of Key Textural Attributes of Fluid and Semi-Solid Foods Using Regression Analysis Journal of Food Science. 49: 47-51. DOI: 10.1111/J.1365-2621.1984.Tb13666.X  0.325
1984 MILLS PL, KOKINI JL. Comparison of Steady Shear and Dynamic Viscoelastic Properties of Guar and Karaya Gums Journal of Food Science. 49: 1-4. DOI: 10.1111/J.1365-2621.1984.Tb13654.X  0.353
1984 KOKINI JL, BISTANY KL, MILLS PL. Predicting Steady Shear and Dynamic Viscoelastic Properties of Guar and Carrageenan Using the Bird-Carreau Constitutive Model Journal of Food Science. 49: 1569-1572. DOI: 10.1111/J.1365-2621.1984.Tb12846.X  0.371
1983 Bistany KL, Kokini JL. Dynamic Viscoelastic Properties of Foods in Texture Control Journal of Rheology. 27: 605-620. DOI: 10.1122/1.549732  0.343
1983 BISTANY KL, KOKINI JL. COMPARISON OF STEADY SHEAR RHEOLOGICAL PROPERTIES AND SMALL AMPLITUDE DYNAMIC VISCOELASTIC PROPERTIES OF FLUID FOOD MATERIALS Journal of Texture Studies. 14: 113-124. DOI: 10.1111/J.1745-4603.1983.Tb00338.X  0.396
1983 DICKIE AM, KOKINI JL. An Improved Model for Food Thickness from non-Newtonian Fluid Mechanics in the Mouth Journal of Food Science. 48: 57-61. DOI: 10.1111/J.1365-2621.1983.Tb14787.X  0.379
1983 KOKINI JL, CUSSLER EL. Predicting the Texture of Liquid and Melting Semi-Solid Foods Journal of Food Science. 48: 1221-1225. DOI: 10.1111/J.1365-2621.1983.Tb09196.X  0.321
1982 KOKINI JL, DICKIE A. A MODEL OF FOOD SPREADABILITY FROM FLUID MECHANICS Journal of Texture Studies. 13: 211-227. DOI: 10.1111/J.1745-4603.1982.Tb01396.X  0.367
1982 MASON PL, BISTANY KL, PUOTI MG, KOKINI JL. A NEW EMPIRICAL MODEL TO SIMULATE TRANSIENT SHEAR STRESS GROWTH IN SEMI-SOLID FOODS Journal of Food Process Engineering. 6: 219-233. DOI: 10.1111/J.1745-4530.1982.Tb00293.X  0.349
1982 DICKIE AM, KOKINI JL. USE OF THE BIRD-LEIDER EQUATION IN FOOD RHEOLOGY Journal of Food Process Engineering. 5: 157-174. DOI: 10.1111/J.1745-4530.1982.Tb00269.X  0.389
1981 KOKINI JL, DICKIE A. AN ATTEMPT TO IDENTIFY AND MODEL TRANSIENT VISCOELASTIC FLOW IN FOODS Journal of Texture Studies. 12: 539-557. DOI: 10.1111/J.1745-4603.1981.Tb00266.X  0.407
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