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Results: 1-12 |
Results: 12
A generalized theory linking barrel fill length and air bubble entrapment during extrusion of starch
Authors: Cisneros, FH Kokini, JL
Citation: Fh. Cisneros et Jl. Kokini, A generalized theory linking barrel fill length and air bubble entrapment during extrusion of starch, J FOOD ENG, 51(2), 2002, pp. 139-149
Determination of Williams-Landel-Ferry constants for a food polymer system: Effect of water activity and moisture content
Authors: Yildiz, ME Kokini, JL
Citation: Me. Yildiz et Jl. Kokini, Determination of Williams-Landel-Ferry constants for a food polymer system: Effect of water activity and moisture content, J RHEOL, 45(4), 2001, pp. 903-912
Use of nonlinear differential viscoelastic models to predict the rheological properties of gluten dough
Authors: Dhanasekharan, M Wang, CF Kokini, JL
Citation: M. Dhanasekharan et al., Use of nonlinear differential viscoelastic models to predict the rheological properties of gluten dough, J FOOD PR E, 24(3), 2001, pp. 193-216
Effect of L-cysteine on the rheological properties of wheat flour
Authors: Lambert, IA Kokini, JL
Citation: Ia. Lambert et Jl. Kokini, Effect of L-cysteine on the rheological properties of wheat flour, CEREAL CHEM, 78(3), 2001, pp. 226-230
Estimation and prediction of shear rate distribution as a model mixer
Authors: Prakash, S Kokini, JL
Citation: S. Prakash et Jl. Kokini, Estimation and prediction of shear rate distribution as a model mixer, J FOOD ENG, 44(3), 2000, pp. 135-148
Viscoelastic flow modeling in the extrusion of a dough-like fluid
Authors: Dhanasekharan, M Kokini, JL
Citation: M. Dhanasekharan et Jl. Kokini, Viscoelastic flow modeling in the extrusion of a dough-like fluid, J FOOD PR E, 23(3), 2000, pp. 237-247
Determination of mixing efficiency in a model food mixer
Authors: Prakash, S Kokini, JL
Citation: S. Prakash et Jl. Kokini, Determination of mixing efficiency in a model food mixer, ADV POLY T, 18(3), 1999, pp. 209-224
State diagrams of soy globulins
Authors: Morales, A Kokini, JL
Citation: A. Morales et Jl. Kokini, State diagrams of soy globulins, J RHEOL, 43(2), 1999, pp. 315-325
Measurement of velocity distribution in the Brabender Farinograph as a model mixer, using Laser-Doppler Anemometry
Authors: Prakash, S Karwe, MV Kokini, JL
Citation: S. Prakash et al., Measurement of velocity distribution in the Brabender Farinograph as a model mixer, using Laser-Doppler Anemometry, J FOOD PR E, 22(6), 1999, pp. 435-454
The influence of specific mechanical energy on cornmeal viscosity measuredby an on-line system during twin-screw extrusion
Authors: Chang, YK Martinez-Bustos, F Park, TS Kokini, JL
Citation: Yk. Chang et al., The influence of specific mechanical energy on cornmeal viscosity measuredby an on-line system during twin-screw extrusion, BRAZ J CH E, 16(3), 1999, pp. 285-295
Comparison of observed rheological properties of hard wheat flour dough with predictions of the Giesekus-Leonov, White-Metzner and Phan-Thien Tanner models
Authors: Dhanasekharan, M Huang, H Kokini, JL
Citation: M. Dhanasekharan et al., Comparison of observed rheological properties of hard wheat flour dough with predictions of the Giesekus-Leonov, White-Metzner and Phan-Thien Tanner models, J TEXT STUD, 30(6), 1999, pp. 603-623
Use of the rubber elasticity theory to characterize the viscoelastic properties of wheat flour doughs
Authors: Leonard, AL Cisneros, F Kokini, JL
Citation: Al. Leonard et al., Use of the rubber elasticity theory to characterize the viscoelastic properties of wheat flour doughs, CEREAL CHEM, 76(2), 1999, pp. 243-248
Risultati: 1-12 |