World's Best Scientists 2026 revealed!

D-Index & Metrics

Engineering and Technology

D-Index
50
Citations
9034
World Ranking
4100
National Ranking
1180

Jozef L. Kokini publication distribution in Engineering and Technology in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Engineering and Technology in 2026. The highlighted bar marks where Jozef L. Kokini sits on this spectrum.

38–47 publications: 20 scientists 48–57 publications: 35 scientists 58–67 publications: 96 scientists 68–77 publications: 135 scientists 78–87 publications: 190 scientists 88–97 publications: 259 scientists 98–107 publications: 283 scientists 108–117 publications: 369 scientists 118–127 publications: 341 scientists 128–137 publications: 386 scientists 138–147 publications: 372 scientists 148–157 publications: 457 scientists 158–167 publications: 415 scientists 168–177 publications: 407 scientists 178–187 publications: 421 scientists 188–197 publications: 378 scientists 198–207 publications: 403 scientists 208–217 publications: 317 scientists 218–227 publications: 346 scientists 228–237 publications: 321 scientists 238–247 publications: 260 scientists 248–257 publications: 280 scientists 258–267 publications: 240 scientists 268–277 publications: 214 scientists 278–287 publications: 242 scientists 288–297 publications: 203 scientists 298–307 publications: 166 scientists 308–317 publications: 154 scientists 318–327 publications: 175 scientists 328–337 publications: 159 scientists 338–347 publications: 99 scientists 348–357 publications: 131 scientists 358–367 publications: 106 scientists 368–377 publications: 118 scientists 378–387 publications: 97 scientists 388–397 publications: 108 scientists 398–407 publications: 82 scientists 408–417 publications: 71 scientists 418–427 publications: 64 scientists 428–437 publications: 55 scientists 438–447 publications: 54 scientists 448–457 publications: 60 scientists 458–467 publications: 47 scientists 468–477 publications: 40 scientists 478–487 publications: 30 scientists 488–497 publications: 29 scientists 498–507 publications: 38 scientists 508–517 publications: 40 scientists 518–527 publications: 32 scientists 528–537 publications: 23 scientists 538–547 publications: 28 scientists 548–557 publications: 23 scientists 558–567 publications: 19 scientists 568–577 publications: 16 scientists 578–587 publications: 17 scientists 588–597 publications: 18 scientists 598–607 publications: 22 scientists 608–617 publications: 15 scientists 618–627 publications: 9 scientists 628–637 publications: 11 scientists 638–647 publications: 21 scientists 648–657 publications: 12 scientists 658–667 publications: 9 scientists 668–677 publications: 11 scientists 678–687 publications: 9 scientists 688–697 publications: 6 scientists 698–707 publications: 14 scientists 708–717 publications: 7 scientists 718–727 publications: 8 scientists 728–737 publications: 10 scientists 738–747 publications: 9 scientists 748–757 publications: 5 scientists 758–767 publications: 5 scientists 768–777 publications: 11 scientists 778–787 publications: 7 scientists 788–797 publications: 2 scientists 798–803 publications: 4 scientists 804+ publications: 100 scientists
38 publications 804+

This scientist: 163 publications — 33rd percentile

33% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 804 publications or more.

Jozef L. Kokini D-index placement in Engineering and Technology in 2026

The chart shows the D-index (discipline H-index) distribution of Engineering and Technology scientists ranked by Research.com in 2026. The highlighted bar marks where Jozef L. Kokini sits on this spectrum.

30 D-Index: 59 scientists 31 D-Index: 114 scientists 32 D-Index: 129 scientists 33 D-Index: 189 scientists 34 D-Index: 200 scientists 35 D-Index: 262 scientists 36 D-Index: 311 scientists 37 D-Index: 312 scientists 38 D-Index: 350 scientists 39 D-Index: 385 scientists 40 D-Index: 348 scientists 41 D-Index: 362 scientists 42 D-Index: 426 scientists 43 D-Index: 380 scientists 44 D-Index: 310 scientists 45 D-Index: 341 scientists 46 D-Index: 301 scientists 47 D-Index: 306 scientists 48 D-Index: 271 scientists 49 D-Index: 246 scientists 50 D-Index: 210 scientists 51 D-Index: 253 scientists 52 D-Index: 213 scientists 53 D-Index: 221 scientists 54 D-Index: 195 scientists 55 D-Index: 186 scientists 56 D-Index: 170 scientists 57 D-Index: 167 scientists 58 D-Index: 166 scientists 59 D-Index: 144 scientists 60 D-Index: 152 scientists 61 D-Index: 141 scientists 62 D-Index: 138 scientists 63 D-Index: 131 scientists 64 D-Index: 118 scientists 65 D-Index: 114 scientists 66 D-Index: 119 scientists 67 D-Index: 95 scientists 68 D-Index: 87 scientists 69 D-Index: 77 scientists 70 D-Index: 89 scientists 71 D-Index: 69 scientists 72 D-Index: 54 scientists 73 D-Index: 46 scientists 74 D-Index: 55 scientists 75 D-Index: 54 scientists 76 D-Index: 49 scientists 77 D-Index: 53 scientists 78 D-Index: 46 scientists 79 D-Index: 28 scientists 80 D-Index: 39 scientists 81 D-Index: 36 scientists 82 D-Index: 24 scientists 83 D-Index: 26 scientists 84 D-Index: 36 scientists 85 D-Index: 18 scientists 86 D-Index: 25 scientists 87 D-Index: 19 scientists 88 D-Index: 26 scientists 89 D-Index: 27 scientists 90 D-Index: 23 scientists 91 D-Index: 15 scientists 92 D-Index: 12 scientists 93 D-Index: 9 scientists 94 D-Index: 15 scientists 95 D-Index: 10 scientists 96 D-Index: 13 scientists 97 D-Index: 13 scientists 98 D-Index: 9 scientists 99 D-Index: 7 scientists 100 D-Index: 7 scientists 101 D-Index: 8 scientists 102 D-Index: 7 scientists 103 D-Index: 7 scientists 104 D-Index: 9 scientists 105 D-Index: 6 scientists 106 D-Index: 9 scientists 107+ D-Index: 99 scientists
30 D-Index 107+

This scientist: 50 D-Index — 59th percentile

59% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 107 D-Index or more.

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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