| Nanotechnology and its applications in the food sector N Sozer, JL Kokini Trends in biotechnology 27 (2), 82-89, 2009 | 1072 | 2009 |
| Handbook of food engineering DR Heldman, DB Lund, C Sabliov CRC press, 2018 | 632 | 2018 |
| Nucleation and expansion during extrusion and microwave heating of cereal foods CI Moraru, JL Kokini Comprehensive reviews in food science and food safety 2 (4), 147-165, 2003 | 532 | 2003 |
| Nanotechnology: a new frontier in food science CI Moraru, CP Panchapakesan, Q Huang, P Takhistov, S Liu, JL Kokini | 519 | 2003 |
| Physicochemical changes and rheological properties of starch during extrusion (a review) LS Lai, JL Kokini Biotechnology progress 7 (3), 251-266, 1991 | 400 | 1991 |
| Glass transitions in low moisture and foods: Effects on shelf life and quality YH Roos, M Karel, JL Kokini Food technology (Chicago) 50 (11), 95-108, 1996 | 322 | 1996 |
| LIQUID TEXTURE PERCEIVED IN THE MOUTH1 JL Kokini, JB Kadane, EL Cussler Journal of Texture Studies 8 (2), 195-218, 1977 | 254 | 1977 |
| The development of state diagrams for cereal proteins JL Kokini, AM Cocero, H Madeka, E De Graaf Trends in Food Science & Technology 5 (9), 281-288, 1994 | 239 | 1994 |
| The role of rheological properties on extrudate expansion JL Kokini, CN Chang, LS Lai Food extrusion science and technology 740, 631-652, 1992 | 232 | 1992 |
| Understanding the Mechanism of Cross‐Linking Agents (POCl3, STMP, and EPI) Through Swelling Behavior and Pasting Properties of Cross‐Linked Waxy Maize … JB Hirsch, JL Kokini Cereal chemistry 79 (1), 102-107, 2002 | 231 | 2002 |
| Food extrusion science and technology JL Kokini, CT Ho, MV Karwe (No Title), 1992 | 220 | 1992 |
| Nanotechnology research: applications in nutritional sciences PR Srinivas, M Philbert, TQ Vu, Q Huang, JL Kokini, E Saos, H Chen, ... The journal of nutrition 140 (1), 119-124, 2010 | 202 | 2010 |
| Examination of the mixing ability of single and twin screw mixers using 2D finite element method simulation with particle tracking RK Connelly, JL Kokini Journal of food engineering 79 (3), 956-969, 2007 | 198 | 2007 |
| The physical basis of liquid food texture and texture-taste interactions JL Kokini Journal of Food Engineering 6 (1), 51-81, 1987 | 194 | 1987 |
| Effect of starch on starch theological properties JL Kokini, LS Lai, LL Chedid Food technology (Chicago) 46 (6), 124-139, 1992 | 182 | 1992 |
| Effect of glass transition and cross-linking on rheological properties of zein: development of a preliminary state diagram H Madeka, JL Kokini Cereal Chemistry 73 (4), 433-438, 1996 | 165 | 1996 |
| Rheological properties and conformation of tomato paste pectins, citrus and apple pectins TD Chou, JL Kokini Journal of Food Science 52 (6), 1658-1664, 1987 | 162 | 1987 |
| The study of the glass transition of glutenin using small amplitude oscillatory rheological measurements and differential scanning calorimetry AM Cocero, JL Kokini Journal of Rheology 35 (2), 257-270, 1991 | 154 | 1991 |
| Predicting the texture of liquid and melting semi‐solid foods JL KOKINI, EL Cussler Journal of Food Science 48 (4), 1221-1225, 1983 | 152 | 1983 |
| The effect of moisture content on the crystallinity and glass transition temperature of inulin JE Zimeri, JL Kokini Carbohydrate Polymers 48 (3), 299-304, 2002 | 150 | 2002 |
Carmen I. MoraruCornell University在 cornell.edu 的电子邮件经过验证
