Dr. Jozef Kokini

Dr. Jozef Kokini
Position
Professor
Email
jkokini@purdue.edu
Phone
765.494.3542
Staff
» View Dr. Kokini's Staff Members

General Research Areas

  • Food materials science
  • Linear and non-linear rheology
  • Computational fluid dynamics
  • Food nanotechnology, and fabrication of nano-biosensors
  • Phase behavior and compatibility of ingrediants in food mixtures
  • Food structure and texture during extrusion, mixing processes and computational fluid dynamics

Selected Publications

  1. Etorki, A., Gao, M., Sadeghi, R., Maldonado-Mejia, L., & Kokini, J. (2016). Effects of Desolvating Agent Types, Ratios, and Temperature on Size and Nanostructure of Nanoparticles from alpha-Lactalbumin and Ovalbumin. Journal of Food Science,81(10)
  2. Rouf, T. B., & Kokini, J. L. (2016). Biodegradable biopolymer-graphene nanocomposites. Journal of Materials Science, 1-31.
  3. Duvarci, O., Yazar, G., & Kokini, J. (2016). The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks). Trends in Food Science & Technology.
  4. Gezer P. G., Liu G. L., and Kokini, J. (2016). Detection of acrylamide using a biodegradable zein-based sensor with surface enhanced Raman spectroscopy. Food Control, 68, 7-13.
  5. Bonilla, J., Bozkurt, F., Ansari, S., Sozer, N., & Kokini, J. (2016). Applications of quantum dots in Food Science and biology. Trends In Food Science & Technology, 53, 75-89.
  6. Karimi, M., Habibi-Rezaei, M., Rezaei, K., and Kokini, J. (2016). Immobilization of inulinase from Aspergillus niger on octadecyl substituted nanoporous silica: Inulin hydrolysis in a continuous mode operation. Biocatalysis and Agricultural Biotechnology, 7, 174-180.
  7. Yazar, G., Duvarci, O., Tavman, S., and Kokini, J. (2016). Effect of mixing on LAOS properties of hard wheat flour dough. Journal of Food Engineering, 190, 195-204.
  8. Gezer, P., Hsiao, G., Kokini, A., & Liu, J. (2016). Simultaneous transfer of noble metals and three-dimensional micro- and nanopatterns onto zein for fabrication of nanophotonic platforms. Journal of Materials Science, 51(8), 3806-3816.
  9. Gezer, P. G., Liu, G. L., and Kokini, J. (2016). Development of a biodegradable sensor platform from gold coated zein nanophotonic films to detect peanut allergen, Ara h1, using surface enhanced raman spectroscopy.Talanta, 150, 224-232.
  10. Rathod M., Kokini J. (2016). Extension rate distribution and impact on bubble size distribution in Newtonian and non-Newtonian fluid in a twin screw co-rotating mixer. Journal of Food Engineering,169, 214-227
  11. Gezer P. G. Brodsky S. Hsiao, A. Liu G.L. and Kokini J. (2015). Modification of the hydrophilic/hydrophobic characteristic of zein film surfaces by contact with oxygen plasma treated PDMS and oleic acid content. Colloids and Surfaces B: Biointerfaces, 135, 433-440.
  12. Ansari S., Bozkurt F. , Yazar G., Ryan V., Bhunya A. , Kokini J. (2015). Probing the distribution of gliadin proteins in dough and baked bread using conjugated quantum dots as a labeling tool. Journal of Cereal Science, 63, 41-48.
  13. Rathod, M., Ashokan, B., Fanning, L., & Kokini, J. (2015). Non-Newtonian Fluid Mixing in a Twin-Screw Mixer Geometry: Three-Dimensional Mesh Development, Effect of Fluid Model and Operating Conditions. Journal of Food Process Engineering, 38(3), 207-224.
  14. De Vito, F., Veytsman, B., Painter, P., Kokini, J.(2015). Simulation of the effect of hydrogen bonds on water activity of glucose and dextran using the Veytsman model. Carbohydrate Polymers, 117, 236-246.
  15. Bozkurt, F., Ansari, S., Yau, P., Yazar, G., Ryan, V., & Kokini, J. (2014). Distribution and location of ethanol soluble proteins (Osborne gliadin) as a function of mixing time in strong wheat flour dough using quantum dots as a labeling tool with confocal laser scanning microscopy. Food Research International, 66, 279-288.
  16. Sadeghi, R., Moosavi-Movahedi, A., Emam-jomeh, Z., Kalbasi, S., Razavi, H., Karimi, M., & Kokini, J. (2014). The effect of different desolvating agents on BSA nanoparticle properties and encapsulation of curcumin. Journal of Nanoparticle Research, 16(9), 1-14.
  17. Karimi, M., Chaudhury, I., Jianjun, C., Safari, M., Sadeghi, M., Habibi-Rezaei, M., & Kokini, J. (2014). Immobilization of endo-inulinase on non-porous amino functionalized silica nanoparticles. Journal of Molecular Catalysis. B, Enzymatic, 104, 48-55.
  18. Karimi, M., Habibi-Rezaei, M., Safari, M., Moosavi-Movahedi, A., Sayyah, M., Sadeghi, M., & Kokini, J. (2014). Immobilization of endo-inulinase on poly-d-lysine coated CaCO3 micro-particles. Food Research International, 66, 485-492.
  19. Sozer, N., & Kokini, J. (2014). Use of quantum nanodot crystals as imaging probes for cereal proteins. Food Research International, 57, 142-151.
  20. Uzun, S., & Kokini, J. (2014). Preparation and characterization of starch nanoparticles by desolvation method. Technical Proceedings of the 2014 NSTI Nanotechnology Conference and Expo, NSTI-Nanotech 2014, 2, 297-300.
  21. Maldonado, L., Sadeghi, R., & Kokini, J. (2014). Formation of complex nanoparticles (CNPs) from a spherical protein (bovine serum albumin) and a polycation (poly-D-lysine with two molecular weights) using coacervation method. Technical Proceedings of the 2014 NSTI Nanotechnology Conference and Expo, NSTI-Nanotech 2014, 1, 291-294.