Works by Kokini, J.
Results: 21
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
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- Article
EFFECT of DIFFERENT TUBE MATERIALS ON the STEADY SHEAR TUBE FLOW of SEMI-SOLID FOODS.
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- Journal of Food Process Engineering, 1985, v. 8, n. 3, p. 137, doi. 10.1111/j.1745-4530.1986.tb00107.x
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- Article
Effect of egg yolk and egg yolk + salt on rheological properties andparticle size distribution of model oil-in-water salad dressing emulsions
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1352, doi. 10.1111/j.1365-2621.1988.tb09275.x
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Rheological properties and conformation of tomato paste pectins, citrus and apple pectins
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1658, doi. 10.1111/j.1365-2621.1987.tb05900.x
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- Article
Effect of aging and mustard flour on rheological properties of modelO/W emulsion
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1748
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- Article
Predicting steady and oscillatory shear rheological properties of CMC and guar gum blends from concentration and molecular weight data
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1284, doi. 10.1111/j.1365-2621.1986.tb13106.x
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- Article
Steady shear rheology and fluid mechanics of four semi-solid foods
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 541, doi. 10.1111/j.1365-2621.1986.tb13874.x
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- Article
Predicting steady shear and dynamic viscoelastic properties of guar and carrageenan using the Bird-Carreau constitutive model
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1569, doi. 10.1111/j.1365-2621.1984.tb12846.x
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Identification of key textural attributes of fluid and semi-solid foods using regression analysis
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 47
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- Article
Comparison of steady shear and dynamic viscoelastic properties of guar and karaya gums
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 1
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Predicting the texture of liquid and melting semi-solid foods
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1221
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- Article
An improved model for food thickness from non-Newtonian fluid mechanics in the mouth
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 57
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- Article
Determination of the Effect of Moisture on Gliadin Glass Transition Using Mechanical Spectrometry and Differential Scanning Calorimetry.
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- Biotechnology Progress, 1993, v. 9, n. 2, p. 210, doi. 10.1021/bp00020a015
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- Article
Physicochemical Changes and Rheological Properties of Starch during Extrusion (A Review).
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- Biotechnology Progress, 1991, v. 7, n. 3, p. 251, doi. 10.1021/bp00009a009
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- Article
EFFECT OF POLYSORBATE-60 ON THE STABILITY OF O/W EMULSIONS STABILIZED BY PROPYLENE GLYCOL ALGINATE AND XANTHAN GUM.
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- Journal of Texture Studies, 1991, v. 22, n. 3, p. 289, doi. 10.1111/j.1745-4603.1991.tb00021.x
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- Article
A COMPUTERIZED METHOD TO ANALYZE THE CREEP BEHAVIOR OF VISCOELASTIC FOODS.
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- Journal of Texture Studies, 1988, v. 19, n. 2, p. 171, doi. 10.1111/j.1745-4603.1988.tb00934.x
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AN ATTEMPT TO IDENTIFY AND MODEL TRANSIENT VISCOELASTIC FLOW IN FOODS.
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- Journal of Texture Studies, 1981, v. 12, n. 4, p. 539, doi. 10.1111/j.1745-4603.1981.tb00266.x
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- Article
LIQUID TEXTURE PERCEIVED IN THE MOUTH.
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- Journal of Texture Studies, 1977, v. 8, n. 2, p. 195, doi. 10.1111/j.1745-4603.1977.tb01175.x
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- Article
Thermodynamics of water and ethanol adsorption on four starches as model biomass separation systems.
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- Biotechnology & Bioengineering, 1984, v. 26, n. 5, p. 513, doi. 10.1002/bit.260260517
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- Article
The effect of different desolvating agents on BSA nanoparticle properties and encapsulation of curcumin.
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- Journal of Nanoparticle Research, 2014, v. 16, n. 9, p. 1, doi. 10.1007/s11051-014-2565-1
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- Article
Biocompatible nanotubes as potential carrier for curcumin as a model bioactive compound.
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- Journal of Nanoparticle Research, 2013, v. 15, n. 11, p. 1, doi. 10.1007/s11051-013-1931-8
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- Article