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Examination of the mixing ability of single and twin screw mixers using 2D finite element method simulation with particle tracking

Journal of food engineering, 2007-04, Vol.79 (3), p.956-969

2007

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Glass transition of soy globulins using differential scanning calorimetry and mechanical spectrometry

Biotechnology progress, 1997-09, Vol.13 (5), p.624-629

1997

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Physicochemical changes and rheological properties of starch during extrusion (a review)

Biotechnology progress, 1991-05, Vol.7 (3), p.251-266

1991

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Estimation and prediction of shear rate distribution as a model mixer

Journal of food engineering, 2000-05, Vol.44 (3), p.135-148

2000

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Phase Behavior of a Meat-Starch Extrudate Illustrated on a State Diagram

Journal of food science, 2002-10, Vol.67 (8), p.3026-3032

2002

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Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods

Comprehensive reviews in food science and food safety, 2003-10, Vol.2 (4), p.147-165

2003

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Changes in rheological properties of gliadin as a function of temperature and moisture: Development of a state diagram

Journal of food engineering, 1994, Vol.22 (1), p.241-252

1994

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Rheological properties of inulin–waxy maize starch systems

Carbohydrate polymers, 2003-04, Vol.52 (1), p.67-85

2003

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The effect of moisture content on the crystallinity and glass transition temperature of inulin

Carbohydrate polymers, 2002-05, Vol.48 (3), p.299-304

2002

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Comparison of observed rheological properties of hard wheat flour dough with predictions of the Giesekus-Leonov, White-Metzner and Phan-thien Tanner models

Journal of texture studies, 1999-01, Vol.30 (6), p.603-623

1999

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The effect of shear thinning and differential viscoelasticity on mixing in a model 2D mixer as determined using FEM with particle tracking

Journal of non-Newtonian fluid mechanics, 2004-10, Vol.123 (1), p.1-17

2004

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Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat-Starch Extruded Matri

Journal of food science, 2002-11, Vol.67 (9), p.3396-3401

2002

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Theoretical analysis of predictive miscibility of carbohydrate polymers – Software calculations for inulin–amylopectin systems

Carbohydrate polymers, 2008-04, Vol.72 (1), p.52-59

2008

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Examination of the validity of the Flory–Huggins solution theory in terms of miscibility in dextran systems

Carbohydrate polymers, 2007-03, Vol.68 (1), p.59-67

2007

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Sidechains of pectins: some thoughts on their role in plant cell walls and foods

Food hydrocolloids, 1993, Vol.7 (1), p.39-53

1993

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Effect of xanthan gum and CMC on the structure and texture of corn flour pellets expanded by microwave heating

Cereal chemistry, 2004, Vol.81 (1), p.100-107

2004

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Probing the boundaries of miscibility in model carbohydrates consisting of chemically derivatized dextrans using DSC and FTIR spectroscopy

Carbohydrate polymers, 2007-03, Vol.68 (1), p.68-76

2007

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Predicting the rheology of food biopolymers using constitutive models

Carbohydrate polymers, 1994, Vol.25 (4), p.319-329

Kokini, J.L.

1994

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Quantitative prediction of molecular miscibility in dextran systems as model carbohydrate polymers

Carbohydrate polymers, 2007-09, Vol.70 (2), p.181-191

2007

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Polymer–polymer interactions in dextran systems using thermal analysis

Carbohydrate polymers, 2005-11, Vol.62 (2), p.120-129

2005

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Comparison of dialysis and metal precipitation effects on apple pectins

Journal of food science, 1992-09, Vol.57 (5), p.1180-1184

1992

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Factors That Influence the Microwave Expansion of Glassy Amylopectin Extrudates

Cereal chemistry, 2003, Vol.80 (1), p.56-61

2003

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Phase transitions of inulin–waxy maize starch systems in limited moisture environments

Carbohydrate polymers, 2003-02, Vol.51 (2), p.183-190

2003

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Morphological characterization of the phase behavior of inulin–waxy maize starch systems in high moisture environments

Carbohydrate polymers, 2003-05, Vol.52 (3), p.225-236

2003

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Constitutive models of foods

Journal of texture studies, 1995-11, Vol.26 (4), p.421-455

1995

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Examination of the mixing ability of single and twin screw mixers using 2D finite element method simulation with particle tracking

Glass transition of soy globulins using differential scanning calorimetry and mechanical spectrometry

Physicochemical changes and rheological properties of starch during extrusion (a review)

Estimation and prediction of shear rate distribution as a model mixer

Phase Behavior of a Meat-Starch Extrudate Illustrated on a State Diagram

Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods

Changes in rheological properties of gliadin as a function of temperature and moisture: Development of a state diagram

Rheological properties of inulin–waxy maize starch systems

The effect of moisture content on the crystallinity and glass transition temperature of inulin

Comparison of observed rheological properties of hard wheat flour dough with predictions of the Giesekus-Leonov, White-Metzner and Phan-thien Tanner models

The effect of shear thinning and differential viscoelasticity on mixing in a model 2D mixer as determined using FEM with particle tracking

Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat-Starch Extruded Matri

Theoretical analysis of predictive miscibility of carbohydrate polymers – Software calculations for inulin–amylopectin systems

Examination of the validity of the Flory–Huggins solution theory in terms of miscibility in dextran systems

Sidechains of pectins: some thoughts on their role in plant cell walls and foods

Effect of xanthan gum and CMC on the structure and texture of corn flour pellets expanded by microwave heating

Probing the boundaries of miscibility in model carbohydrates consisting of chemically derivatized dextrans using DSC and FTIR spectroscopy

Predicting the rheology of food biopolymers using constitutive models

Quantitative prediction of molecular miscibility in dextran systems as model carbohydrate polymers

Polymer–polymer interactions in dextran systems using thermal analysis

Comparison of dialysis and metal precipitation effects on apple pectins

Factors That Influence the Microwave Expansion of Glassy Amylopectin Extrudates

Phase transitions of inulin–waxy maize starch systems in limited moisture environments

Morphological characterization of the phase behavior of inulin–waxy maize starch systems in high moisture environments

Constitutive models of foods

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