| 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 |
|
| Low-probability matches (unlikely to be authored by this person) |
| 2008 |
Icoz DZ, Kokini JL. Theoretical analysis of predictive miscibility of carbohydrate polymers – Software calculations for inulin–amylopectin systems Carbohydrate Polymers. 72: 52-59. DOI: 10.1016/J.Carbpol.2007.07.018 |
0.295 |
|
| 2002 |
Ioffe ML, Moraru CI, Kokini JL. Influence of modified starches on the stability of beef jerky analogs during storage. Journal of Food Science. 67: 682-7. PMID 12085932 DOI: 10.1111/J.1365-2621.2002.Tb10659.X |
0.294 |
|
| 2014 |
Bozkurt F, Ansari S, Yau P, Yazar G, Ryan V, Kokini J. Distribution and location of ethanol soluble proteins (Osborne gliadin) as a function of mixing time in strong wheat flour dough using quantum dots as a labeling tool with confocal laser scanning microscopy Food Research International. 66: 279-288. DOI: 10.1016/J.Foodres.2014.09.028 |
0.294 |
|
| 1987 |
FISCHBACH R, KOKINI JL. Effect of Aging and Mustard Flour on Rheological Properties of Model O/W Emulsion Journal of Food Science. 52: 1748-1749. DOI: 10.1111/J.1365-2621.1987.Tb05925.X |
0.293 |
|
| 2011 |
Sozer N, Bruins R, Dietzel C, Franke W, Kokini JL. Improvement of shelf life stability of cakes Journal of Food Quality. 34: 151-162. DOI: 10.1111/J.1745-4557.2011.00379.X |
0.289 |
|
| 1999 |
Morales A, Kokini JL. State diagrams of soy globulins Journal of Rheology. 43: 315-325. DOI: 10.1122/1.550985 |
0.288 |
|
| 2003 |
Moraru C, Kokini J. Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods Comprehensive Reviews in Food Science and Food Safety. 2: 147-165. DOI: 10.1111/J.1541-4337.2003.Tb00020.X |
0.287 |
|
| 2003 |
Zimeri J, Kokini J. Phase transitions of inulin–waxy maize starch systems in limited moisture environments Carbohydrate Polymers. 51: 183-190. DOI: 10.1016/S0144-8617(02)00127-3 |
0.285 |
|
| 1989 |
KOKINI JL, FISCHBACH ER. STORAGE STABILITY OF MODEL SUCROSE OR SALT ADDED O/W EMULSIONS THROUGH STEADY SHEAR AND CREEP RHEOLOGICAL MEASUREMENTS Journal of Food Processing and Preservation. 12: 293-308. DOI: 10.1111/J.1745-4549.1989.Tb00087.X |
0.284 |
|
| 2007 |
ICOZ D, KOKINI J. Examination of the validity of the Flory–Huggins solution theory in terms of miscibility in dextran systems Carbohydrate Polymers. 68: 59-67. DOI: 10.1016/J.Carbpol.2006.07.009 |
0.284 |
|
| 2002 |
Toufeili I, Lambert IA, Kokini JL. Effect of Glass Transition and Cross-Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram Cereal Chemistry Journal. 79: 138-142. DOI: 10.1094/Cchem.2002.79.1.138 |
0.284 |
|
| 1993 |
Kokini JL. The effect of processing history on chemical changes in single- and twin-screw extruders Trends in Food Science & Technology. 4: 324-329. DOI: 10.1016/0924-2244(93)90102-G |
0.282 |
|
| 1991 |
YILMAZER G, KOKINI JL. EFFECT OF POLYSORBATE-60 ON THE STABILITY OF O/W EMULSIONS STABILIZED BY PROPYLENE GLYCOL ALGINATE AND XANTHAN GUM Journal of Texture Studies. 22: 289-301. DOI: 10.1111/J.1745-4603.1991.Tb00021.X |
0.282 |
|
| 2002 |
Moraru CI, Lee TC, Karwe MV, Kokini JL. Plasticizing and antiplasticizing effects of water and polyols on a meat-starch extruded matrix Journal of Food Science. 67: 3396-3401. DOI: 10.1111/J.1365-2621.2002.Tb09596.X |
0.281 |
|
| 2011 |
Luecha J, Hsiao A, Brodsky S, Liu GL, Kokini JL. Green microfluidic devices made of corn proteins. Lab On a Chip. 11: 3419-25. PMID 21918783 DOI: 10.1039/C1Lc20726A |
0.28 |
|
| 2020 |
Bonilla JC, Erturk MY, Schaber JA, Kokini JL. Distribution and function of LMW glutenins, HMW glutenins, and gliadins in wheat doughs analyzed with ‘in situ’ detection and quantitative imaging techniques Journal of Cereal Science. 93: 102931. DOI: 10.1016/J.Jcs.2020.102931 |
0.28 |
|
| 2017 |
Yazar G, Duvarci OC, Tavman S, Kokini JL. LAOS behavior of the two main gluten fractions: Gliadin and glutenin Journal of Cereal Science. 77: 201-210. DOI: 10.1016/J.Jcs.2017.08.014 |
0.279 |
|
| 2003 |
Ribeiro C, Zimeri J, Yildiz E, Kokini J. Estimation of effective diffusivities and glass transition temperature of polydextrose as a function of moisture content Carbohydrate Polymers. 51: 273-280. DOI: 10.1016/S0144-8617(02)00182-0 |
0.279 |
|
| 2002 |
Gropper M, Moraru CI, Kokini JL. Effect of Specific Mechanical Energy on Properties of Extruded Protein-Starch Mixtures Cereal Chemistry Journal. 79: 429-433. DOI: 10.1094/Cchem.2002.79.3.429 |
0.279 |
|
| 1994 |
Kokini J, Cocero A, Madeka H, de Graaf E. The development of state diagrams for cereal proteins Trends in Food Science & Technology. 5: 281-288. DOI: 10.1016/0924-2244(94)90136-8 |
0.278 |
|
| 1992 |
ELEJALDE CC, KOKINI JL. Identification of Key Textural Attributes of Viscoelastic Syrups By Regression Analysis Journal of Food Science. 57: 167-171. DOI: 10.1111/J.1365-2621.1992.Tb05448.X |
0.277 |
|
| 1992 |
Kokini JL, Solberg M, Henrikson F. A new model for food research: CAFT - Rutgers University Trends in Food Science and Technology. 3: 128-132. DOI: 10.1016/0924-2244(92)90165-S |
0.277 |
|
| 1977 |
KOKINI JL, KADANE JB, CUSSLER EL. LIQUID TEXTURE PERCEIVED IN THE MOUTH Journal of Texture Studies. 8: 195-218. DOI: 10.1111/J.1745-4603.1977.Tb01175.X |
0.277 |
|
| 2007 |
SAMUEL L, DOGAN H, MCGRANE S, KOKINI JL. MEASUREMENT OF MECHANICAL PROPERTIES OF COEXTRUDED DUAL-PHASE PRODUCTS Journal of Texture Studies. 38: 645-665. DOI: 10.1111/J.1745-4603.2007.00118.X |
0.277 |
|
| 1992 |
Lai L, Kokini J. Estimation of viscous heat effects in slit flows of 98% Amylopectin (Amioca), 70% Amylose (Hylon 7) corn starches and corn meal during extrusion Journal of Food Engineering. 16: 309-318. DOI: 10.1016/0260-8774(92)90006-R |
0.277 |
|
| 2006 |
Kokini J, Aken Gv. Discussion session on food emulsions and foams Food Hydrocolloids. 20: 438-445. DOI: 10.1016/J.Foodhyd.2005.10.003 |
0.276 |
|
| 2018 |
Rouf TB, Schmidt G, Kokini JL. Zein–Laponite nanocomposites with improved mechanical, thermal and barrier properties Journal of Materials Science. 53: 7387-7402. DOI: 10.1007/S10853-018-2061-6 |
0.274 |
|
| 2004 |
Toufeili I, Kokini JL. Glass Transition Behavior and Rheological Properties of Surfactants and Gluten-Surfactant Mixtures Cereal Chemistry Journal. 81: 582-588. DOI: 10.1094/Cchem.2004.81.5.582 |
0.273 |
|
| 1997 |
Morales A, Kokini J. Glass Transition of Soy Globulins Using Differential Scanning Calorimetry and Mechanical Spectrometry Biotechnology Progress. 13: 624-629. DOI: 10.1021/Bp9700519 |
0.272 |
|
| 2019 |
Bonilla JC, Schaber JA, Bhunia AK, Kokini JL. Mixing dynamics and molecular interactions of HMW glutenins, LMW glutenins, and gliadins analyzed by fluorescent co-localization and protein network quantification Journal of Cereal Science. 89: 102792. DOI: 10.1016/J.Jcs.2019.102792 |
0.271 |
|
| 2007 |
Icoz DZ, Kokini JL. Quantitative prediction of molecular miscibility in dextran systems as model carbohydrate polymers Carbohydrate Polymers. 70: 181-191. DOI: 10.1016/J.Carbpol.2007.03.012 |
0.271 |
|
| 2016 |
Yazar G, Duvarci OC, Tavman S, Kokini JL. Effect of mixing on LAOS properties of hard wheat flour dough Journal of Food Engineering. 190: 195-204. DOI: 10.1016/J.Jfoodeng.2016.06.011 |
0.27 |
|
| 2004 |
Gimeno E, Moraru CI, Kokini JL. Effect of Xanthan Gum and CMC on the Structure and Texture of Corn Flour Pellets Expanded by Microwave Heating Cereal Chemistry Journal. 81: 100-107. DOI: 10.1094/Cchem.2004.81.1.100 |
0.269 |
|
| 1992 |
YILMAZER G, KOKINI JL. EFFECT OF SALT ON THE STABILITY OF PROPYLENE GLYCOL ALGINATE/XANTHAN GUM/POLYSORBATE-60 STABILIZED OIL-IN-WATER EMULSIONS Journal of Texture Studies. 23: 195-213. DOI: 10.1111/J.1745-4603.1992.Tb00520.X |
0.269 |
|
| 2005 |
Icoz DZ, Moraru CI, Kokini JL. Polymer–polymer interactions in dextran systems using thermal analysis Carbohydrate Polymers. 62: 120-129. DOI: 10.1016/J.Carbpol.2005.07.012 |
0.268 |
|
| 2020 |
Turksoy S, Erturk MY, Bonilla J, Turasan H, Kokini JL. Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough Journal of Cereal Science. 92: 102926. DOI: 10.1016/J.Jcs.2020.102926 |
0.267 |
|
| 2007 |
ICOZ D, KOKINI J. Probing the boundaries of miscibility in model carbohydrates consisting of chemically derivatized dextrans using DSC and FTIR spectroscopy Carbohydrate Polymers. 68: 68-76. DOI: 10.1016/J.Carbpol.2006.07.011 |
0.266 |
|
| 1995 |
Kokini JL. Guest Editorial: Proceedings of the Boston Symposium on Food Rheology, October 17–21, 1993 Journal of Rheology. 39: 1427-1427. DOI: 10.1122/1.550644 |
0.266 |
|
| 1994 |
Madeka H, Kokini J. Changes in rheological properties of gliadin as a function of temperature and moisture: Development of a state diagram Journal of Food Engineering. 22: 241-252. DOI: 10.1016/0260-8774(94)90033-7 |
0.265 |
|
| 1991 |
YILMAZER G, CARRILLO AR, KOKINI JL. Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W Emulsions Journal of Food Science. 56: 513-517. DOI: 10.1111/J.1365-2621.1991.Tb05316.X |
0.265 |
|
| 2017 |
Sadeghi R, Rodriguez RJ, Yao Y, Kokini JL. Advances in Nanotechnology as They Pertain to Food and Agriculture: Benefits and Risks. Annual Review of Food Science and Technology. PMID 28125343 DOI: 10.1146/Annurev-Food-041715-033338 |
0.265 |
|
| 1993 |
De Graaf EM, Madeka H, Cocero AM, Kokini JL. Determination of the effect of moisture on gliadin glass transition using mechanical spectrometry and differential scanning calorimetry Biotechnology Progress. 9: 210-213. DOI: 10.1021/Bp00020A015 |
0.264 |
|
| 1997 |
Gluck-Hirsch JB, Kokini JL. Determination of the molecular weight between crosslinks of waxy maize starches using the theory of rubber elasticity Journal of Rheology. 41: 129-140. DOI: 10.1122/1.550804 |
0.264 |
|
| 2002 |
Moraru CI, Lee TC, Karwe MV, Kokini JL. Phase behavior of a meat-starch extrudate illustrated on a state diagram Journal of Food Science. 67: 3026-3032. DOI: 10.1111/J.1365-2621.2002.Tb08854.X |
0.263 |
|
| 1982 |
KOKINI JL, BISTANY K, POOLE M, STIER E. USE OF MASS TRANSFER THEORY TO PREDICT VISCOSITY-SWEETNESS INTERACTIONS OF FRUCTOSE AND SUCROSE SOLUTIONS CONTAINING TOMATO SOLIDS Journal of Texture Studies. 13: 187-200. DOI: 10.1111/J.1745-4603.1982.Tb01394.X |
0.261 |
|
| 2009 |
Sozer N, Kokini JL. Nanotechnology and its applications in the food sector. Trends in Biotechnology. 27: 82-9. PMID 19135747 DOI: 10.1016/J.Tibtech.2008.10.010 |
0.261 |
|
| 1987 |
CHOU TD, KOKINI JL. Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins Journal of Food Science. 52: 1658-1664. DOI: 10.1111/J.1365-2621.1987.Tb05900.X |
0.26 |
|
| 1991 |
Cocero AM, Kokini JL. The study of the glass transition of glutenin using small amplitude oscillatory rheological measurements and differential scanning calorimetry Journal of Rheology. 35: 257-270. DOI: 10.1122/1.550255 |
0.26 |
|
| 2020 |
Bonilla JC, Erturk MY, Kokini JL. Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology Food Hydrocolloids. 108: 106002. DOI: 10.1016/J.Foodhyd.2020.106002 |
0.26 |
|
| 2012 |
Panchapakesan C, Sozer N, Dogan H, Huang Q, Kokini JL. Effect of different fractions of zein on the mechanical and phase properties of zein films at nano-scale Journal of Cereal Science. 55: 174-182. DOI: 10.1016/J.Jcs.2011.11.004 |
0.258 |
|
| 2003 |
Boischot C, Moraru CI, Kokini JL. Factors That Influence the Microwave Expansion of Glassy Amylopectin Extrudates Cereal Chemistry Journal. 80: 56-61. DOI: 10.1094/Cchem.2003.80.1.56 |
0.257 |
|
| 2002 |
Hirsch JB, Kokini JL. Understanding the Mechanism of Cross-Linking Agents (POCl3, STMP, and EPI) Through Swelling Behavior and Pasting Properties of Cross-Linked Waxy Maize Starches Cereal Chemistry Journal. 79: 102-107. DOI: 10.1094/Cchem.2002.79.1.102 |
0.256 |
|
| 2016 |
Karimi M, Habibi-Rezaei M, Rezaei K, Moosavi-Movahedi AA, Kokini J. Immobilization of inulinase from Aspergillus niger on octadecyl substituted nanoporous silica: Inulin hydrolysis in a continuous mode operation Biocatalysis and Agricultural Biotechnology. 7: 174-180. DOI: 10.1016/J.Bcab.2016.06.001 |
0.254 |
|
| 2019 |
Rouf TB, Schmidt G, Cakmak M, Kokini JL. Design and mechanistic understanding of graphene oxide reinforced zein nanocomposites with improved mechanical, barrier and thermal properties Journal of Materials Science. 54: 12533-12552. DOI: 10.1007/S10853-019-03817-W |
0.254 |
|
| 2014 |
Karimi M, Habibi-Rezaei M, Safari M, Moosavi-Movahedi AA, Sayyah M, Sadeghi R, Kokini J. Immobilization of endo-inulinase on poly-d-lysine coated CaCO3 micro-particles Food Research International. 66: 485-492. DOI: 10.1016/J.Foodres.2014.08.041 |
0.253 |
|
| 1993 |
Hwang J, Pyun Y, Kokini J. Sidechains of pectins: some thoughts on their role in plant cell walls and foods Food Hydrocolloids. 7: 39-53. DOI: 10.1016/S0268-005X(09)80023-4 |
0.252 |
|
| 2019 |
Barber E, Turasan H, Gezer P, Devina D, Liu G, Kokini J. Effect of plasticizing and crosslinking at room temperature on microstructure replication using soft lithography on zein films Journal of Food Engineering. 250: 55-64. DOI: 10.1016/J.Jfoodeng.2019.01.018 |
0.248 |
|
| 2002 |
Ernoult V, Moraru CI, Kokini JL. Influence of Fat on Expansion of Glassy Amylopectin Extrudates by Microwave Heating Cereal Chemistry Journal. 79: 265-273. DOI: 10.1094/Cchem.2002.79.2.265 |
0.247 |
|
| 2019 |
Olivera N, Rouf TB, Bonilla JC, Carriazo JG, Dianda N, Kokini JL. Effect of LAPONITE® addition on the mechanical, barrier and surface properties of novel biodegradable kafirin nanocomposite films Journal of Food Engineering. 245: 24-32. DOI: 10.1016/J.Jfoodeng.2018.10.002 |
0.245 |
|
| 2019 |
Dianda N, Rouf TB, Bonilla JC, Hedrick V, Kokini J. Effect of solvent polarity on the secondary structure, surface and mechanical properties of biodegradable kafirin films Journal of Cereal Science. 90: 102856. DOI: 10.1016/J.Jcs.2019.102856 |
0.245 |
|
| 2014 |
Karimi M, Chaudhury I, Jianjun C, Safari M, Sadeghi R, Habibi-Rezaei M, Kokini J. Immobilization of endo-inulinase on non-porous amino functionalized silica nanoparticles Journal of Molecular Catalysis B: Enzymatic. 104: 48-55. DOI: 10.1016/J.Molcatb.2014.01.025 |
0.245 |
|
| 2016 |
Bonilla JC, Bozkurt F, Ansari S, Sozer N, Kokini JL. Applications of quantum dots in Food Science and biology Trends in Food Science & Technology. 53: 75-89. DOI: 10.1016/J.Tifs.2016.04.006 |
0.245 |
|
| 2018 |
Karimi M, Sadeghi R, Kokini J. Human exposure to nanoparticles through trophic transfer and the biosafety concerns that nanoparticle-contaminated foods pose to consumers Trends in Food Science & Technology. 75: 129-145. DOI: 10.1016/J.Tifs.2018.03.012 |
0.245 |
|
| 2015 |
De Vito F, Veytsman B, Painter P, Kokini JL. Simulation of the effect of hydrogen bonds on water activity of glucose and dextran using the Veytsman model. Carbohydrate Polymers. 117: 236-46. PMID 25498631 DOI: 10.1016/J.Carbpol.2014.09.024 |
0.245 |
|
| 2019 |
Bonilla JC, Bernal-Crespo V, Schaber JA, Bhunia AK, Kokini JL. Simultaneous immunofluorescent imaging of gliadins, low molecular weight glutenins, and high molecular weight glutenins in wheat flour dough with antibody-quantum dot complexes. Food Research International (Ottawa, Ont.). 120: 776-783. PMID 31000297 DOI: 10.1016/J.Foodres.2018.11.038 |
0.244 |
|
| 2016 |
Yazar G, Duvarcı Ö, Tavman Ş, Kokini JL. Non-linear rheological properties of soft wheat flour dough at different stages of farinograph mixing Applied Rheology. 26: 1-11. DOI: 10.3933/Applrheol-26-52508 |
0.244 |
|
| 2016 |
Gezer PG, Hsiao A, Kokini JL, Liu GL. Simultaneous transfer of noble metals and three-dimensional micro- and nanopatterns onto zein for fabrication of nanophotonic platforms Journal of Materials Science. 51: 3806-3816. DOI: 10.1007/S10853-015-9699-0 |
0.244 |
|
| 2017 |
Maldonado L, Sadeghi R, Kokini J. Nanoparticulation of bovine serum albumin and poly-d-lysine through complex coacervation and encapsulation of curcumin. Colloids and Surfaces. B, Biointerfaces. 159: 759-769. PMID 28881302 DOI: 10.1016/J.Colsurfb.2017.08.047 |
0.244 |
|
| 2016 |
Turasan H, Kokini JL. Advances in Understanding the Molecular Structures and Functionalities of Biodegradable Zein-based Materials Using Spectroscopic Techniques: A Review. Biomacromolecules. PMID 27966349 DOI: 10.1021/Acs.Biomac.6B01455 |
0.243 |
|
| 2012 |
Ostroff A, Hatzidimitriu E, Kokini JL. Thermodynamics of water and ethanol adsorption on model biomass systems. Biotechnology and Bioengineering. 31: 880-4. PMID 18584693 DOI: 10.1002/Bit.260310816 |
0.243 |
|
| 2019 |
Yilmaz T, Maldonado L, Turasan H, Kokini J. Thermodynamic mechanism of particulation of sodium alginate and chitosan polyelectrolyte complexes as a function of charge ratio and order of addition Journal of Food Engineering. 254: 42-50. DOI: 10.1016/J.Jfoodeng.2019.03.002 |
0.243 |
|
| 2009 |
Shi K, Kokini JL, Huang Q. Engineering zein films with controlled surface morphology and hydrophilicity. Journal of Agricultural and Food Chemistry. 57: 2186-92. PMID 19231898 DOI: 10.1021/Jf803559V |
0.242 |
|
| 2018 |
Maldonado L, Kokini J. An optimal window for the fabrication of Edible Polyelectrolyte Complex Nanotubes (EPCNs) from bovine serum albumin (BSA) and sodium alginate Food Hydrocolloids. 77: 336-346. DOI: 10.1016/J.Foodhyd.2017.10.010 |
0.241 |
|
| 2021 |
Erturk MY, Bonilla JC, Kokini J. Relationship of non-linear rheological properties and quantitative network analysis parameters as a function of increasingly large amplitude deformations in non-fat, low-fat and high-fat yogurt products Food Hydrocolloids. 111: 106194. DOI: 10.1016/J.Foodhyd.2020.106194 |
0.241 |
|
| 2013 |
Sadeghi R, Kalbasi A, Emam-jomeh Z, Razavi SH, Kokini J, Moosavi-Movahedi AA. Biocompatible nanotubes as potential carrier for curcumin as a model bioactive compound Journal of Nanoparticle Research. 15: 1931. DOI: 10.1007/S11051-013-1931-8 |
0.24 |
|
| 2018 |
Turasan H, Barber EA, Malm M, Kokini JL. Mechanical and spectroscopic characterization of crosslinked zein films cast from solutions of acetic acid leading to a new mechanism for the crosslinking of oleic acid plasticized zein films. Food Research International (Ottawa, Ont.). 108: 357-367. PMID 29735068 DOI: 10.1016/J.Foodres.2018.03.063 |
0.239 |
|
| 2019 |
Malm MJ, Narsimhan G, Kokini JL. Effect of contact surface, plasticized and crosslinked zein films are cast on, on the distribution of dispersive and polar surface energy using the Van Oss method of deconvolution Journal of Food Engineering. 263: 262-271. DOI: 10.1016/J.Jfoodeng.2019.07.001 |
0.239 |
|
| 2015 |
Gezer PG, Brodsky S, Hsiao A, Liu GL, Kokini JL. Modification of the hydrophilic/hydrophobic characteristic of zein film surfaces by contact with oxygen plasma treated PDMS and oleic acid content. Colloids and Surfaces. B, Biointerfaces. 135: 433-440. PMID 26283494 DOI: 10.1016/J.Colsurfb.2015.07.006 |
0.239 |
|
| 1993 |
KOKINI J, CHOU T. COMPARISON OF THE CONFORMATION OF TOMATO PECTINS WITH APPLE AND CITRUS PECTINS Journal of Texture Studies. 24: 117-137. DOI: 10.1111/J.1745-4603.1993.Tb00039.X |
0.238 |
|
| 2015 |
Ansari S, Bozkurt F, Yazar G, Ryan V, Bhunia A, Kokini J. Probing the distribution of gliadin proteins in dough and baked bread using conjugated quantum dots as a labeling tool Journal of Cereal Science. 63: 41-48. DOI: 10.1016/J.Jcs.2014.12.001 |
0.237 |
|
| 2017 |
Sadeghi R, Daniella Z, Uzun S, Kokini J. Effects of starch composition and type of non-solvent on the formation of starch nanoparticles and improvement of curcumin stability in aqueous media Journal of Cereal Science. 76: 122-130. DOI: 10.1016/J.Jcs.2017.05.020 |
0.236 |
|
| 2010 |
Luecha J, Sozer N, Kokini JL. Synthesis and properties of corn zein/montmorillonite nanocomposite films Journal of Materials Science. 45: 3529-3537. DOI: 10.1007/S10853-010-4395-6 |
0.234 |
|
| 1991 |
CHOU T, PINTAURO N, KOKINI J. Conformation of Citrus Pectin Using Small Amplitude Oscillatory Rheometry Journal of Food Science. 56: 1365-1368. DOI: 10.1111/J.1365-2621.1991.Tb04774.X |
0.232 |
|
| 2016 |
Gezer PG, Liu GL, Kokini JL. Development of a biodegradable sensor platform from gold coated zein nanophotonic films to detect peanut allergen, Ara h1, using surface enhanced raman spectroscopy. Talanta. 150: 224-32. PMID 26838403 DOI: 10.1016/J.Talanta.2015.12.034 |
0.231 |
|
| 2019 |
Maldonado L, Chough S, Bonilla J, Kim K, Kokini J. Mechanism of fabrication and nano-mechanical properties of α-lactalbumin/chitosan and BSA/κ-carrageenan nanotubes through layer-by-layer assembly for curcumin encapsulation and determination of in vitro cytotoxicity Food Hydrocolloids. 93: 293-307. DOI: 10.1016/J.Foodhyd.2019.02.040 |
0.23 |
|
| 2017 |
Karimi M, Sadeghi R, Kokini J. Pomegranate as a promising opportunity in medicine and nanotechnology Trends in Food Science & Technology. 69: 59-73. DOI: 10.1016/J.Tifs.2017.08.019 |
0.23 |
|
| 2016 |
Gezer PG, Liu GL, Kokini JL. Detection of acrylamide using a biodegradable zein-based sensor with surface enhanced Raman spectroscopy Food Control. 68: 7-13. DOI: 10.1016/J.Foodcont.2016.03.002 |
0.229 |
|
| 2016 |
Etorki AM, Gao M, Sadeghi R, Maldonado-Mejia LF, Kokini JL. Effects of Desolvating Agent Types, Ratios, and Temperature on Size and Nanostructure of Nanoparticles from α-Lactalbumin and Ovalbumin. Journal of Food Science. PMID 27636231 DOI: 10.1111/1750-3841.13447 |
0.229 |
|
| 2003 |
Zimeri J, Kokini J. Morphological characterization of the phase behavior of inulin–waxy maize starch systems in high moisture environments Carbohydrate Polymers. 52: 225-236. DOI: 10.1016/S0144-8617(02)00267-9 |
0.228 |
|
| 2016 |
Rouf TB, Kokini JL. Biodegradable biopolymer–graphene nanocomposites Journal of Materials Science. 51: 9915-9945. DOI: 10.1007/S10853-016-0238-4 |
0.228 |
|
| 2020 |
Turasan H, Bonilla J, Bozkurt F, Maldonado L, Li X, Yilmaz T, Sadeghi R, Kokini J. Comparison of the fabrication methods, formation dynamics, structure, and delivery performance of solid nanoparticles and hollow layer‐by‐layer edible/biodegradable nanodelivery systems Journal of Food Process Engineering. 43. DOI: 10.1111/Jfpe.13413 |
0.227 |
|
| 2014 |
Sozer N, Kokini JL. Use of quantum nanodot crystals as imaging probes for cereal proteins Food Research International. 57: 142-151. DOI: 10.1016/J.Foodres.2013.12.031 |
0.226 |
|
| 2018 |
Rouf TB, Schmidt G, Kokini JL. Correction to: Zein–Laponite® nanocomposites with improved mechanical, thermal and barrier properties Journal of Materials Science. 53: 13317-13317. DOI: 10.1007/S10853-018-2600-1 |
0.223 |
|
| 1984 |
Rebar V, Fischbach ER, Apostolopoulos D, Kokini JL. THERMODYNAMICS OF WATER AND ETHANOL ADSORPTION ON FOUR STARCHES AS MODEL BIOMASS SEPARATION SYSTEMS Biotechnology and Bioengineering. 26: 513-517. DOI: 10.1002/Bit.260260517 |
0.222 |
|
| 1992 |
HWANG J, ROSHDY T, KONTOMINAS M, KOKINI J. Comparison of Dialysis and Metal Precipitation Effects on Apple Pectins Journal of Food Science. 57: 1180-1184. DOI: 10.1111/J.1365-2621.1992.Tb11293.X |
0.22 |
|
| 2014 |
Sadeghi R, Moosavi-Movahedi AA, Emam-jomeh Z, Kalbasi A, Razavi SH, Karimi M, Kokini J. The effect of different desolvating agents on BSA nanoparticle properties and encapsulation of curcumin Journal of Nanoparticle Research. 16: 2565. DOI: 10.1007/S11051-014-2565-1 |
0.219 |
|
| 2020 |
Rouf TB, Díaz-Amaya S, Stanciu L, Kokini J. Application of corn zein as an anchoring molecule in a carbon nanotube enhanced electrochemical sensor for the detection of gliadin Food Control. 117: 107350. DOI: 10.1016/J.Foodcont.2020.107350 |
0.216 |
|
| 2019 |
Li X, Maldonado L, Malmr M, Rouf TB, Hua Y, Kokini J. Development of hollow kafirin-based nanoparticles fabricated through layer-by-layer assembly as delivery vehicles for curcumin Food Hydrocolloids. 96: 93-101. DOI: 10.1016/J.Foodhyd.2019.04.042 |
0.215 |
|
| 2008 |
Veillard PV, Kokini JL. Evaluation of the Apogee Wheat Variety for its Utilization in Baked Products and Noodles Habitation. 11: 185-201. DOI: 10.3727/154296608785908606 |
0.211 |
|
| 2019 |
Jia F, Barber EA, Turasan H, Seo S, Dai R, Liu GL, Li X, Bhunia AK, Kokini JL. Detection of pyocyanin using a new biodegradable surface enhanced Raman spectroscopy (SERS) biosensor fabricated using gold coated zein nanostructures further decorated with gold nanoparticles. Journal of Agricultural and Food Chemistry. PMID 30964288 DOI: 10.1021/Acs.Jafc.8B07317 |
0.21 |
|
| 2020 |
Ma X, Turasan H, Jia F, Seo S, Wang Z, Liu GL, Kokini JL. A novel biodegradable ESERS (enhanced SERS) platform with deposition of Au, Ag and Au/Ag nanoparticles on gold coated zein nanophotonic structures for the detection of food analytes Vibrational Spectroscopy. 106: 103013. DOI: 10.1016/J.Vibspec.2019.103013 |
0.21 |
|
| 2019 |
Turasan H, Cakmak M, Kokini J. Fabrication of zein-based electrospun nanofiber decorated with gold nanoparticles as a SERS platform Journal of Materials Science. 54: 8872-8891. DOI: 10.1007/S10853-019-03504-W |
0.207 |
|
| 2018 |
Bonilla J, Ryan V, Yazar G, Kokini JL, Bhunia AK. Conjugation of specifically developed antibodies for HMW and LMW glutenins with fluorescent quantum dots as a tool for their detection in wheat flour dough. Journal of Agricultural and Food Chemistry. PMID 29616813 DOI: 10.1021/Acs.Jafc.7B05711 |
0.206 |
|
| 2010 |
Srinivas PR, Philbert M, Vu TQ, Huang Q, Kokini JL, Saos E, Chen H, Peterson CM, Friedl KE, McDade-Ngutter C, Hubbard V, Starke-Reed P, Miller N, Betz JM, Dwyer J, et al. Nanotechnology research: Applications in nutritional sciences (Journal of Nutrition (2010) 140, (119-124)) Journal of Nutrition. 140: 1062. DOI: 10.3945/Jn.110.122820 |
0.197 |
|
| 2007 |
Veillard PV, Moraru C, Perchonok MH, Kokini JL. Bread Baking Quality of Apogee Whole Wheat Flour Habitation. 11: 123-132. DOI: 10.3727/154296607783948740 |
0.192 |
|
| 1995 |
Wang CF, Kokini JL. Simulation of the nonlinear rheological properties of gluten dough using the Wagner constitutive model Journal of Rheology. 39: 1465-1482. DOI: 10.1122/1.550611 |
0.175 |
|
| 2023 |
Le ANM, Erturk MY, Shim YH, Rogers SA, Kokini J. A critical study of the nonlinear rheological properties in major classes of foods using the Sequence of Physical Processes (SPP) method and the Fourier Transform Coupled with Chebyshev Decomposition (FTC) method. Food Research International (Ottawa, Ont.). 174: 113587. PMID 37986453 DOI: 10.1016/j.foodres.2023.113587 |
0.171 |
|
| 2023 |
Helmick H, Tonner T, Hauersperger D, Ettestad S, Hartanto C, Okos M, Liceaga A, Bhunia AK, Kokini JL. Physicochemical characterization of changes in pea protein as the result of cold extrusion. Food Chemistry. 423: 136240. PMID 37163915 DOI: 10.1016/j.foodchem.2023.136240 |
0.145 |
|
| 2021 |
Turasan H, Kokini J. Novel Nondestructive Biosensors for the Food Industry. Annual Review of Food Science and Technology. 12: 539-566. PMID 33770468 DOI: 10.1146/annurev-food-062520-082307 |
0.14 |
|
| 2009 |
Moraru C, Huang Q, Takhistov P, Dogan H, Kokini J. Food Nanotechnology: Current Developments and Future Prospects Global Issues in Food Science and Technology. 369-399. DOI: 10.1016/B978-0-12-374124-0.00021-1 |
0.138 |
|
| 2021 |
Yazar G, Kokini JL, Smith B. Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network. Food Chemistry. 367: 130729. PMID 34365245 DOI: 10.1016/j.foodchem.2021.130729 |
0.134 |
|
| 2020 |
McClements DJ, Barrangou R, Hill C, Kokini JL, Ann Lila M, Meyer AS, Yu L. Building a Resilient, Sustainable, and Healthier Food Supply through Innovation and Technology. Annual Review of Food Science and Technology. PMID 33348992 DOI: 10.1146/annurev-food-092220-030824 |
0.123 |
|
| 2022 |
Helmick H, Jain A, Terashi G, Liceaga A, Bhunia AK, Kihara D, Kokini JL. Bioinformatic Approaches for Characterizing Molecular Structure and Function of Food Proteins. Annual Review of Food Science and Technology. PMID 36623922 DOI: 10.1146/annurev-food-060721-022222 |
0.119 |
|
| 2021 |
Helmick H, Nanda G, Ettestad S, Liceaga A, Kokini JL. Applying text mining to identify relevant literature in food science: Cold denaturation as a case study. Journal of Food Science. 86: 4851-4864. PMID 34653257 DOI: 10.1111/1750-3841.15940 |
0.111 |
|
| 2023 |
Helmick H, Tonner T, Hauersperger D, Okos M, Kokini JL. Comparison of the specific mechanical energy, specific thermal energy, and functional properties of cold and hot extruded pea protein isolate. Food Research International (Ottawa, Ont.). 174: 113603. PMID 37986466 DOI: 10.1016/j.foodres.2023.113603 |
0.109 |
|
| 2011 |
Hsiao A, Luecha J, Kokini J, Liu L. Green microfluidics made of corn proteins. Conference Proceedings : ... Annual International Conference of the Ieee Engineering in Medicine and Biology Society. Ieee Engineering in Medicine and Biology Society. Annual Conference. 2011: 8400-3. PMID 22256296 DOI: 10.1109/IEMBS.2011.6092072 |
0.104 |
|
| 2021 |
Helmick H, Turasan H, Yildirim M, Bhunia A, Liceaga A, Kokini JL. Cold Denaturation of Proteins: Where Bioinformatics Meets Thermodynamics to Offer a Mechanistic Understanding: Pea Protein As a Case Study. Journal of Agricultural and Food Chemistry. PMID 34029090 DOI: 10.1021/acs.jafc.0c06558 |
0.098 |
|
| 2023 |
Fu W, Li S, Helmick H, Hamaker BR, Kokini JL, Reddivari L. Complexation with Polysaccharides Enhances the Stability of Isolated Anthocyanins. Foods (Basel, Switzerland). 12. PMID 37174384 DOI: 10.3390/foods12091846 |
0.091 |
|
| 1999 |
CHANG YK, MARTINEZ-BUSTOS F, PARK TS, KOKINI J.. The influence of specific mechanical energy on cornmeal viscosity measured by an on-line system during twin-screw extrusion Brazilian Journal of Chemical Engineering. 16: 285-295. DOI: 10.1590/S0104-66321999000300007 |
0.089 |
|
| 2024 |
Liu D, Helmick HDB, Kokini JL, Bhunia AK. Protocol to reveal the binding partner of secreted housekeeping enzymes in Listeria monocytogenes via in silico prediction to in vivo validation. Star Protocols. 5: 102839. PMID 38261516 DOI: 10.1016/j.xpro.2024.102839 |
0.084 |
|
| 2022 |
Zeng X, Jiang W, Du Z, Kokini JL. Encapsulation of tannins and tannin-rich plant extracts by complex coacervation to improve their physicochemical properties and biological activities: A review. Critical Reviews in Food Science and Nutrition. 1-14. PMID 35549567 DOI: 10.1080/10408398.2022.2075313 |
0.082 |
|
| 2021 |
Jia F, Bai X, Zhang X, Fu Y, Li Y, Li X, Kokini JL. A Low-Field Magnetic Resonance Imaging Aptasensor for the Rapid and Visual Sensing of in Food, Juice, and Water. Analytical Chemistry. PMID 34107210 DOI: 10.1021/acs.analchem.1c01669 |
0.066 |
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| 2023 |
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