Works matching AU Kokini, J.

Results: 25

Effect of egg yolk and egg yolk + salt on rheological properties andparticle size distribution of model oil-in-water salad dressing emulsions

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1352, doi. 10.1111/j.1365-2621.1988.tb09275.x

By:

Carrillo, A. R.;
Kokini, J. L.

Publication type:

Article

Rheological properties and conformation of tomato paste pectins, citrus and apple pectins

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1658, doi. 10.1111/j.1365-2621.1987.tb05900.x

By:

Chou, T. D.;
Kokini, J. L.

Publication type:

Article

Effect of aging and mustard flour on rheological properties of modelO/W emulsion

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1748

By:

Kokini, J. L.;
Fischbach, R.

Publication type:

Article

Predicting steady and oscillatory shear rheological properties of CMC and guar gum blends from concentration and molecular weight data

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1284, doi. 10.1111/j.1365-2621.1986.tb13106.x

By:

Plutchok, G. J.;
Kokini, J. L.

Publication type:

Article

Steady shear rheology and fluid mechanics of four semi-solid foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 541, doi. 10.1111/j.1365-2621.1986.tb13874.x

By:

Dervisoglu, M.;
Kokini, J. L.

Publication type:

Article

Predicting steady shear and dynamic viscoelastic properties of guar and carrageenan using the Bird-Carreau constitutive model

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1569, doi. 10.1111/j.1365-2621.1984.tb12846.x

By:

Kokini, J. L.;
Bistany, K. L.;
Mills, P. L.

Publication type:

Article

Identification of key textural attributes of fluid and semi-solid foods using regression analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 47

By:

Mason, P.;
Miller, S.;
Kokini, J. L.;
Stier, E. F.;
Poole, M.

Publication type:

Article

Comparison of steady shear and dynamic viscoelastic properties of guar and karaya gums

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 1

By:

Kokini, J. L.;
Mills, P. L.

Publication type:

Article

Predicting the texture of liquid and melting semi-solid foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1221

By:

Cussler, E. L.;
Kokini, J. L.

Publication type:

Article

An improved model for food thickness from non-Newtonian fluid mechanics in the mouth

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 57

By:

Kokini, J. L.;
Dickie, A. M.

Publication type:

Article

EFFECT OF POLYSORBATE-60 ON THE STABILITY OF O/W EMULSIONS STABILIZED BY PROPYLENE GLYCOL ALGINATE AND XANTHAN GUM.

Published in:

Journal of Texture Studies, 1991, v. 22, n. 3, p. 289, doi. 10.1111/j.1745-4603.1991.tb00021.x

By:

YILMAZER, G.;
KOKINI, J. L.

Publication type:

Article

A COMPUTERIZED METHOD TO ANALYZE THE CREEP BEHAVIOR OF VISCOELASTIC FOODS.

Published in:

Journal of Texture Studies, 1988, v. 19, n. 2, p. 171, doi. 10.1111/j.1745-4603.1988.tb00934.x

By:

BALABAN, M.;
CARRILLO, A. R.;
KOKINI, J. L.

Publication type:

Article

AN ATTEMPT TO IDENTIFY AND MODEL TRANSIENT VISCOELASTIC FLOW IN FOODS.

Published in:

Journal of Texture Studies, 1981, v. 12, n. 4, p. 539, doi. 10.1111/j.1745-4603.1981.tb00266.x

By:

KOKINI, J. L.;
DICKIE, A.

Publication type:

Article

LIQUID TEXTURE PERCEIVED IN THE MOUTH.

Published in:

Journal of Texture Studies, 1977, v. 8, n. 2, p. 195, doi. 10.1111/j.1745-4603.1977.tb01175.x

By:

KOKINI, J. L.;
KADANE, J. B.;
CUSSLER, E. L.

Publication type:

Article

EFFECT of DIFFERENT TUBE MATERIALS ON the STEADY SHEAR TUBE FLOW of SEMI-SOLID FOODS.

Published in:

Journal of Food Process Engineering, 1985, v. 8, n. 3, p. 137, doi. 10.1111/j.1745-4530.1986.tb00107.x

By:

DERVISOGLU, M.;
KOKINI, J. L.

Publication type:

Article

The effect of different desolvating agents on BSA nanoparticle properties and encapsulation of curcumin.

Published in:

Journal of Nanoparticle Research, 2014, v. 16, n. 9, p. 1, doi. 10.1007/s11051-014-2565-1

By:

Sadeghi, R.;
Moosavi-Movahedi, A.;
Emam-jomeh, Z.;
Kalbasi, A.;
Razavi, S.;
Karimi, M.;
Kokini, J.

Publication type:

Article

Biocompatible nanotubes as potential carrier for curcumin as a model bioactive compound.

Published in:

Journal of Nanoparticle Research, 2013, v. 15, n. 11, p. 1, doi. 10.1007/s11051-013-1931-8

By:

Sadeghi, R.;
Kalbasi, A.;
Emam-jomeh, Z.;
Razavi, S. H.;
Kokini, J.;
Moosavi-Movahedi, A. A.

Publication type:

Article

Determination of the Effect of Moisture on Gliadin Glass Transition Using Mechanical Spectrometry and Differential Scanning Calorimetry.

Published in:

Biotechnology Progress, 1993, v. 9, n. 2, p. 210, doi. 10.1021/bp00020a015

By:

Graaf, E. M. De;
Madeka, H.;
Cocero, A. M.;
Kokini, J. L.

Publication type:

Article

Physicochemical Changes and Rheological Properties of Starch during Extrusion (A Review).

Published in:

Biotechnology Progress, 1991, v. 7, n. 3, p. 251, doi. 10.1021/bp00009a009

By:

Lai, L. S.;
Kokini, J. L.

Publication type:

Article

Effect of Xanthan Gum and CMC on the Structure and Texture of Corn Flour Pellets Expanded by Microwave Heating.

Published in:

Cereal Chemistry, 2004, v. 81, n. 1, p. 100, doi. 10.1094/CCHEM.2004.81.1.100

By:

Gimeno, E.;
Moraru, C. I.;
Kokini, J. L.

Publication type:

Article

Factors That Influence the Microwave Expansion of Glassy Amylopectin Extrudates.

Published in:

Cereal Chemistry, 2003, v. 80, n. 1, p. 56, doi. 10.1094/CCHEM.2003.80.1.56

By:

Boischot, C.;
Moraru, C. I.;
Kokini, J. L.

Publication type:

Article

Influence of Fat on Expansion of Glassy Amylopectin Extrudates by Microwave Heating.

Published in:

Cereal Chemistry, 2002, v. 79, n. 2, p. 265, doi. 10.1094/CCHEM.2002.79.2.265

By:

Ernoult, V.;
Moraru, C. I.;
Kokini, J. L.

Publication type:

Article

Use of the Rubber Elasticity Theory to Characterize the Viscoelastic Properties of Wheat Flour Doughs.

Published in:

Cereal Chemistry, 1999, v. 76, n. 2, p. 243, doi. 10.1094/CCHEM.1999.76.2.243

By:

Leonard, A‐L.;
Cisneros, F.;
Kokini, J. L.

Publication type:

Article

Thermodynamics of water and ethanol adsorption on model biomass systems.

Published in:

Biotechnology & Bioengineering, 1988, v. 31, n. 8, p. 880, doi. 10.1002/bit.260310816

By:

Ostroff, A.;
Hatzidimitriu, E.;
Kokini, J. L.

Publication type:

Article

Thermodynamics of water and ethanol adsorption on four starches as model biomass separation systems.

Published in:

Biotechnology & Bioengineering, 1984, v. 26, n. 5, p. 513, doi. 10.1002/bit.260260517

By:

Rebar, V.;
Fischbach, E. R.;
Apostolopoulos, D.;
Kokini, J. L.

Publication type:

Article