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D-Index & Metrics

Engineering and Technology

D-Index
50
Citations
9034
World Ranking
4098
National Ranking
1179

Overview

Jozef L. Kokini is affiliated with Purdue University West Lafayette in the United States. Their research primarily spans the field of Agricultural and Biological Sciences, with a significant focus on Food Science and related subfields such as Nutrition and Dietetics, Fluid Flow and Transfer Processes, Biomedical Engineering, and Molecular Biology.

Their work covers several main topics within these fields, including:

  • Polysaccharides Composition and Applications
  • Proteins in Food Systems
  • Food composition and properties
  • Rheology and Fluid Dynamics Studies
  • Meat and Animal Product Quality
  • Microencapsulation and Drying Processes
  • Biosensors and Analytical Detection

Jozef L. Kokini has published extensively in several scientific journals. The frequent venues for their publications include:

  • Food Hydrocolloids
  • Annual Review of Food Science and Technology
  • Journal of Cereal Science
  • Journal of Food Engineering
  • Foods

Recent papers authored by or involving Kokini address various aspects of food science and technology. Selected works include:

  • "Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology," 2020, Annual Review of Food Science and Technology
  • "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," 2020, Food Hydrocolloids
  • "Encapsulation of tannins and tannin-rich plant extracts by complex coacervation to improve their physicochemical properties and biological activities: A review," 2022, Critical Reviews in Food Science and Nutrition
  • "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," 2020, Food Hydrocolloids
  • "Comparison of Sequence of Physical Processes (SPP) and Fourier Transform Coupled with Chebyshev Polynomials (FTC) methods to Interpret Large Amplitude Oscillatory Shear (LAOS) Response of Viscoelastic Doughs and Viscous Pectin Solution," 2022, Food Hydrocolloids

The frequent coauthors collaborating with Jozef L. Kokini include:

  • Harrison Helmick
  • Merve Yildirim Erturk
  • Hazal Turasan
  • José C. Bonilla
  • Arun K. Bhunia

Best Publications

  • Nanotechnology and its applications in the food sector

    Nesli Sozer;Jozef L. Kokini

  • Nanotechnology: A New Frontier in Food Science

    Carmen I. Moraru;Carmen I. Moraru;Chithra P. Panchapakesan;Qingrong Huang;Paul Takhistov

  • Glass transitions in low moisture and foods : Effects on shelf life and quality

    Y. H. Roos;M. Karel;J. L. Kokini

  • LIQUID TEXTURE PERCEIVED IN THE MOUTH

    J. L. Kokini;J. B. Kadane;E. L. Cussler

  • Food Extrusion Science and Technology

    Jozef L. Kokini;Chi-Tang Ho;Mukund V. Karwe

  • The development of state diagrams for cereal proteins

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

  • Nanotechnology Research: Applications in Nutritional Sciences

    Pothur R. Srinivas;Martin Philbert;Tania Q. Vu;Qingrong Huang

  • Examination of the mixing ability of single and twin screw mixers using 2D finite element method simulation with particle tracking

    Robin K. Connelly;Jozef L. Kokini

  • The physical basis of liquid food texture and texture-taste interactions☆

    Jozef L. Kokini

  • Effect of starch on starch theological properties

    J. L. Kokini;Lih-Shiuh Lai;L. L. Chedid

  • Engineering zein films with controlled surface morphology and hydrophilicity.

    Ke Shi;Jozef L. Kokini;Qingrong Huang

  • Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins

    Tehchien D. Chou;Jozef L. Kokini

  • The effect of moisture content on the crystallinity and glass transition temperature of inulin

    J.E Zimeri;J.L Kokini

  • Effect of Glass Transition and Cross‐Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram

    Imad Toufeili;Ian A. Lambert;Jozef L. Kokini

  • Predicting the Texture of Liquid and Melting Semi‐Solid Foods

    Jozef L. Kokini;E. L. Cussler

  • Synthesis and properties of corn zein/montmorillonite nanocomposite films

    Jarupat Luecha;Nesli Sozer;Jozef L. Kokini

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

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

  • Advances in Nanotechnology as They Pertain to Food and Agriculture: Benefits and Risks

    Rohollah Sadeghi;Randol J Rodriguez;Yuan Yao;Jozef L Kokini

  • An Improved Model for Food Thickness from non-Newtonian Fluid Mechanics in the Mouth

    A. M. Dickie;J. L. Kokini

  • Dynamic Viscoelastic Properties of Foods in Texture Control

    K. L. Bistany;J. L. Kokini

  • Prediction of the nonlinear viscoelastic properties of a hard wheat flour dough using the Bird–Carreau constitutive model

    S. J. Dus;J. L. Kokini

  • Applications of quantum dots in Food Science and biology

    Jose C. Bonilla;Fatih Bozkurt;Shadi Ansari;Nesli Sozer

Frequent Co-Authors

Qingrong Huang
Qingrong Huang Rutgers, The State University of New Jersey
Arun K. Bhunia
Arun K. Bhunia Purdue University West Lafayette
Edward L Cussler
Edward L Cussler University of Minnesota
Ali Akbar Moosavi-Movahedi
Ali Akbar Moosavi-Movahedi University of Tehran
Colin Hill
Colin Hill University College Cork
Johanna T. Dwyer
Johanna T. Dwyer Tufts University
William G. Helferich
William G. Helferich University of Illinois at Urbana-Champaign
Lia Stanciu
Lia Stanciu Purdue University West Lafayette
Rashid Bashir
Rashid Bashir University of Illinois at Urbana-Champaign
Jianjun Cheng
Jianjun Cheng University of Illinois at Urbana-Champaign

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