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J

Jozef L. Kokini

Purdue University System

57H指数
268论文数
1.1W被引数
收录论文 94
发表时间
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Linear and nonlinear rheological properties of gelatin-chitosan hydrogels: Evaluation of crosslinker concentration and temperature effects明胶-壳聚糖水凝胶的线性和非线性流变特性：交联剂浓度和温度效应的评价
errFOOD HYDROCOLLOIDS
IF12.4
err2025-06-01
err1
PREAI
errAta, Ozge; Yazar, Gamze; Tavman, Sebnem; Kokini, Jozef L.
err分享
err收藏
Applying the SPP nonlinear rheology framework to characterize the effect of fermentation time and the gluten-to-chickpea flour ratio in yeasted bread
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2025-02-01
err1
PREAI
errMurata, Yukina; Le, Anh Nghi Minh; Kokini, Jozef
err分享
err收藏
Plant-based egg washes for use in baked goods: Machine learning and visual parameter analysis
errJOURNAL OF FOOD SCIENCE
IF3.4
err2024-09-27
err1
PREAI
errBenbow, Kara; Helmick, Harrison; Kokini, Jozef L.
err分享
err收藏
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
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-12-01
err4
PREAI
errLe, Anh Nghi Minh; Erturk, Merve Yildirim; Shim, Yul Hui; Rogers, Simon A.; Kokini, Jozef
err分享
err收藏
Comparison of the specific mechanical energy, specific thermal energy, and functional properties of cold and hot extruded pea protein isolate
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-12-01
err2
errOAAI
errHelmick, Harrison; Tonner, Troy; Hauersperger, Daniel; Okos, Martin; Kokini, Jozef L.
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err收藏
Estimation of cold denaturation temperature and its utilization in predicting protein stability as an aid in functionalizing pea protein isolate through cold denaturation
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2023-10-01
err4
errOAAI
errHelmick, Harrison; Ettestad, Sarah; Kokini, Jozef L.
err分享
err收藏
Comparison of mixing and non-linear viscoelastic properties of carob germ glutelins and wheat glutenin
errFOOD HYDROCOLLOIDS
IF12.4
err2023-10-01
err5
PREAI
errYazar, Gamze; Kokini, Jozef L.; Smith, Brennan
err分享
err收藏
Physicochemical characterization of changes in pea protein as the result of cold extrusion冷挤压导致豌豆蛋白变化的物理化学表征
errFOOD CHEMISTRY
IF9.8
err2023-10-01
err15
errOAAI
errHelmick, Harrison; Tonner, Troy; Hauersperger, Daniel; Ettestad, Sarah; Hartanto, Christabel; Okos, Martin; Liceaga, Andrea; Bhunia, Arun K.; Kokini, Jozef L.
err分享
err收藏
Utilization of creep ringing and bioinformatic modelling in study of cold denatured pea protein emulsions
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2023-08-01
err5
errOAAI
errHelmick, Harrison; Rodriguez, Natalia; Kokini, Jozef L.
err分享
err收藏
Cell-surface anchoring of Listeria adhesion protein on L. monocytogenes is fastened by internalin B for pathogenesis
errCELL REPORTS
IF6.9
err2023-05-01
err7
errOAAI
errLiu, Dongqi; Bai, Xingjian; Helmick, Harrison D. B.; Samaddar, Manalee; Amalaradjou, Mary Anne Roshni; Li, Xilin; Tenguria, Shivendra; Gallina, Nicholas L. F.; Xu, Luping; Drolia, Rishi; Aryal, Uma K.; Moreira, Gustavo Marcal Schmidt Garcia; Hust, Michael; Seleem, Mohamed N.; Kokini, Jozef L.; Ostafe, Raluca; Cox, Abigail; Bhunia, Arun K.
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Interactions of Mesona chinensis Benth polysaccharides with different polysaccharides to fabricate food hydrogels: A review
errFOOD HYDROCOLLOIDS
IF12.4
err2023-05-01
err17
PREAI
errZeng, Xiangquan; Jiang, Weibo; Li, He; Li, Qianqian; Kokini, Jozef L.; Du, Zhenjiao; Xi, Yu; Li, Jian
err分享
err收藏
Quantitative structure-property relationships of thermoset pea protein gels with ethanol, shear, and sub-zero temperature pretreatments
errFOOD HYDROCOLLOIDS
IF12.4
err2023-02-01
err13
errOAAI
errHelmick, Harrison; Hartanto, Christabel; Ettestad, Sarah; Liceaga, Andrea; Bhunia, Arun K.; Kokini, Jozef L.
err分享
err收藏
Effect of fat on non-linear rheological behavior of processed cheese spreads using coupled amplitude-frequency sweeps, Fourier Transform-Chebyshev polynomials method, sequence of physical processes, and quantitative network analysis
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2023-01-01
err8
errOAAI
errLe, Anh Minh; Erturk, Merve Yildirim; Kokini, Jozef
err分享
err收藏
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物理过程序列 (SPP) 和傅立叶变换与切比雪夫多项式 (FTC) 方法的比较，以解释粘弹性面团和粘性果胶溶液的大振幅振荡剪切 (LAOS) 响应
errFOOD HYDROCOLLOIDS
IF12.4
err2022-07-01
err33
errOAAI
errErturk, Merve Yildirim; Rogers, Simon A.; Kokini, Jozef
err分享
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Encapsulation of tannins and tannin-rich plant extracts by complex coacervation to improve their physicochemical properties and biological activities: A review
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2022-05-13
err21
PREAI
errZeng, Xiangquan; Jiang, Weibo; Du, Zhenjiao; Kokini, Jozef L.
err分享
err收藏
Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network
errFOOD CHEMISTRY
IF9.8
err2022-01-01
err16
PREAI
errYazar, Gamze; Kokini, Jozef L.; Smith, Brennan
err分享
err收藏
Applying text mining to identify relevant literature in food science: Cold denaturation as a case study
errJOURNAL OF FOOD SCIENCE
IF3.4
err2021-10-15
err7
PREAI
errHelmick, Harrison; Nanda, Gaurav; Ettestad, Sarah; Liceaga, Andrea; Kokini, Jozef L.
err分享
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Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2021-07-01
err23
errOAAI
errTurksoy, Secil; Erturk, Merve Yildirim; Kokini, Jozef
err分享
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A Low-Field Magnetic Resonance Imaging Aptasensor for the Rapid and Visual Sensing of Pseudomonas aeruginosa in Food, Juice, and Water
errANALYTICAL CHEMISTRY
IF6.7
err2021-06-09
err20
PREAI
errJia, Fei; Bai, Xingjian; Zhang, Xiaowei; Fu, Yingchun; Li, Yanbin; Li, Xingmin; Kokini, Jozef L.
err分享
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Cold Denaturation of Proteins: Where Bioinformatics Meets Thermodynamics to Offer a Mechanistic Understanding: Pea Protein As a Case Study
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2021-05-24
err22
PREAI
errHelmick, Harrison; Turasan, Hazal; Yildirim, Merve; Bhunia, Arun; Liceaga, Andrea; Kokini, Jozef L.
err分享
err收藏

研究方向

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