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Results:
1-18
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Results: 18
Authors:
MORALES A
KOKINI JL
Citation: A. Morales et Jl. Kokini, GLASS-TRANSITION OF SOY GLOBULINS USING DIFFERENTIAL SCANNING CALORIMETRY AND MECHANICAL SPECTROMETRY, Biotechnology progress, 13(5), 1997, pp. 624-629
Authors:
GLUCKHIRSCH JB
KOKINI JL
Citation: Jb. Gluckhirsch et Jl. Kokini, DETERMINATION OF THE MOLECULAR-WEIGHT BETWEEN CROSS-LINKS OF WAXY MAIZE STARCHES USING THE THEORY OF RUBBER ELASTICITY, Journal of rheology, 41(1), 1997, pp. 129-139
Authors:
ROOS YH
KAREL M
KOKINI JL
Citation: Yh. Roos et al., A DISSENTING VIEW ON GLASS-TRANSITION SUMMARY - REPLY, Food technology, 51(2), 1997, pp. 31-32
Authors:
ELEJALDE CC
KOKINI JL
Citation: Cc. Elejalde et Jl. Kokini, UNTITLED, Journal of texture studies, 27(2), 1996, pp. 5-6
Authors:
ROOS YH
KAREL M
KOKINI JL
Citation: Yh. Roos et al., GLASS TRANSITIONS IN LOW-MOISTURE AND FROZEN FOODS - EFFECTS ON SHELF-LIFE AND QUALITY, Food technology, 50(11), 1996, pp. 95-108
Authors:
MADEKA H
KOKINI JL
Citation: H. Madeka et Jl. Kokini, EFFECT OF GLASS-TRANSITION AND CROSS-LINKING ON RHEOLOGICAL PROPERTIES OF ZEIN - DEVELOPMENT OF A PRELIMINARY STATE DIAGRAM, Cereal chemistry, 73(4), 1996, pp. 433-438
Authors:
WANG CE
KOKINI JL
Citation: Ce. Wang et Jl. Kokini, PREDICTION OF THE NONLINEAR VISCOELASTIC PROPERTIES OF GLUTEN DOUGHS, Journal of food engineering, 25(3), 1995, pp. 297-309
Authors:
KOKINI JL
Citation: Jl. Kokini, PROCEEDINGS OF THE BOSTON SYMPOSIUM ON FOOD RHEOLOGY, OCTOBER 17-21, 1993, Journal of rheology, 39(6), 1995, pp. 1427-1427
Authors:
WANG CF
KOKINI JL
Citation: Cf. Wang et Jl. Kokini, SIMULATION OF THE NONLINEAR RHEOLOGICAL PROPERTIES OF GLUTEN DOUGH USING THE WAGNER CONSTITUTIVE MODEL, Journal of rheology, 39(6), 1995, pp. 1465-1482
Authors:
KOKINI JL
WANG CF
HUANG H
SHRIMANKER S
Citation: Jl. Kokini et al., CONSTITUTIVE MODELS OF FOODS, Journal of texture studies, 26(4), 1995, pp. 421-455
Authors:
KOKINI JL
COCERO AM
MADEKA H
Citation: Jl. Kokini et al., STATE DIAGRAMS HELP PREDICT RHEOLOGY OF CEREAL PROTEINS, Food technology, 49(10), 1995, pp. 74
Authors:
KOKINI JL
COCERO AM
MADEKA H
DEGRAAF E
Citation: Jl. Kokini et al., THE DEVELOPMENT OF STATE DIAGRAMS FOR CEREAL PROTEINS, Trends in food science & technology, 5(9), 1994, pp. 281-288
Authors:
MADEKA H
KOKINI JL
Citation: H. Madeka et Jl. Kokini, CHANGES IN RHEOLOGICAL PROPERTIES OF GLIADIN AS A FUNCTION OF TEMPERATURE AND MOISTURE - DEVELOPMENT OF A STATE DIAGRAM, Journal of food engineering, 22(1-4), 1994, pp. 241-252
Authors:
KOKINI JL
Citation: Jl. Kokini, PREDICTING THE RHEOLOGY OF FOOD BIOPOLYMERS USING CONSTITUTIVE MODELS, Carbohydrate polymers, 25(4), 1994, pp. 319-329
Authors:
KOKINI JL
SURMAY K
Citation: Jl. Kokini et K. Surmay, STEADY SHEAR VISCOSITY FIRST NORMAL STRESS DIFFERENCE AND RECOVERABLESTRAIN IN CARBOXYMETHYL CELLULOSE, SODIUM ALGINATE AND GUAR GUM, Carbohydrate polymers, 23(1), 1994, pp. 27-33
Authors:
KOKINI JL
Citation: Jl. Kokini, THE EFFECT OF PROCESSING HISTORY ON CHEMICAL-CHANGES IN SINGLE-SCREW AND TWIN-SCREW EXTRUDERS, Trends in food science & technology, 4(10), 1993, pp. 324-329
Authors:
HUANG HM
KOKINI JL
Citation: Hm. Huang et Jl. Kokini, MEASUREMENT OF BIAXIAL EXTENSIONAL VISCOSITY OF WHEAT-FLOUR DOUGHS, Journal of rheology, 37(5), 1993, pp. 879-891
Authors:
KOKINI JL
CHOU TC
Citation: Jl. Kokini et Tc. Chou, COMPARISON OF THE CONFORMATION OF TOMATO PECTINS WITH APPLE AND CITRUS PECTINS, Journal of texture studies, 24(2), 1993, pp. 117-137
Risultati:
1-18
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