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Research Output

  • 11 Journal article
  • 1 Book chapter
2020

Advances in Food Functionality and Packaging Using Nanotechnology

Bonilla, J., 2020, Food Applications of Nanotechnology .

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

Comparison of the fabrication methods, formation dynamics, structure, and delivery performance of solid nanoparticles and hollow layer-by-layer edible/biodegradable nanodelivery systems

Turasan, H., Bonilla, J., Bozkurt, F., Maldonado, L., Li, X., Yilmaz, T., Sadeghi, R. & Kokini, J., May 2020, In : Journal of Food Process Engineering. 43, 5, 18 p., e13413.

Research output: Contribution to journalJournal article

Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough

Turksoy, S., Erturk, M. Y., Bonilla, J., Turasan, H. & Kokini, J. L., 2020, In : Journal of Cereal Science. 10 p., 102926.

Research output: Contribution to journalJournal article

2019

Effect of LAPONITE® addition on the mechanical, barrier and surface properties of novel biodegradable kafirin nanocomposite films

Olivera, N., Rouf, T. B., Bonilla, J. C., Carriazo, J. G., Dianda, N. & Kokini, J. L., Mar 2019, In : Journal of Food Engineering. 245, p. 24-32

Research output: Contribution to journalJournal article

Effect of solvent polarity on the secondary structure, surface and mechanical properties of biodegradable kafirin films

Dianda, N., Rouf, T. B., Bonilla, J. C., Hedrick, V. & Kokini, J., Nov 2019, In : Journal of Cereal Science. 90, 11 p., 102856.

Research output: Contribution to journalJournal article

Mixing dynamics and molecular interactions of HMW glutenins, LMW glutenins, and gliadins analyzed by fluorescent co-localization and protein network quantification

Bonilla, J. C., Schaber, J. A., Bhunia, A. K. & Kokini, J. L., Sep 2019, In : Journal of Cereal Science. 89, 102792.

Research output: Contribution to journalJournal article

Simultaneous immunofluorescent imaging of gliadins, low molecular weight glutenins, and high molecular weight glutenins in wheat flour dough with antibody-quantum dot complexes

Bonilla, J. C., Bernal-Crespo, V., Schaber, J. A., Bhunia, A. K. & Kokini, J. L., Jun 2019, In : Food Research International. 120, p. 776-783

Research output: Contribution to journalJournal article

2018
2016

Applications of quantum dots in Food Science and biology

Bonilla, J. C., Bozkurt, F., Ansari, S., Sozer, N. & Kokini, J. L., 2016, In : Trends in Food Science & Technology.

Research output: Contribution to journalJournal article