| Applications of quantum dots in food science and biology JC Bonilla, F Bozkurt, S Ansari, N Sozer, JL Kokini Trends in Food Science & Technology 53, 75-89, 2016 | 99 | 2016 |
| Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the … JC Bonilla, MY Erturk, JL Kokini Food Hydrocolloids 108, 106002, 2020 | 54 | 2020 |
| Mechanism of fabrication and nano-mechanical properties of α-lactalbumin/chitosan and BSA/κ-carrageenan nanotubes through layer-by-layer assembly for curcumin encapsulation and … L Maldonado, S Chough, J Bonilla, KH Kim, J Kokini Food Hydrocolloids 93, 293-307, 2019 | 46 | 2019 |
| Effect of LAPONITE® addition on the mechanical, barrier and surface properties of novel biodegradable kafirin nanocomposite films N Olivera, TB Rouf, JC Bonilla, JG Carriazo, N Dianda, JL Kokini Journal of Food Engineering 245, 24-32, 2019 | 45 | 2019 |
| Mixing dynamics and molecular interactions of HMW glutenins, LMW glutenins, and gliadins analyzed by fluorescent co-localization and protein network quantification JC Bonilla, JA Schaber, AK Bhunia, JL Kokini Journal of Cereal Science 89, 102792, 2019 | 44 | 2019 |
| Relationship of non-linear rheological properties and quantitative network analysis parameters as a function of increasingly large amplitude deformations in non-fat, low-fat … MY Erturk, JC Bonilla, J Kokini Food Hydrocolloids 111, 106194, 2021 | 40 | 2021 |
| Conjugation of specifically developed antibodies for high-and low-molecular-weight glutenins with fluorescent quantum dots as a tool for their detection in wheat flour dough JC Bonilla, V Ryan, G Yazar, JL Kokini, AK Bhunia Journal of agricultural and food chemistry 66 (16), 4259-4266, 2018 | 31 | 2018 |
| Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough S Turksoy, MY Erturk, J Bonilla, H Turasan, JL Kokini Journal of Cereal Science 92, 102926, 2020 | 29 | 2020 |
| Distribution and function of LMW glutenins, HMW glutenins, and gliadins in wheat doughs analyzed with ‘in situ’detection and quantitative imaging techniques JC Bonilla, MY Erturk, JA Schaber, JL Kokini Journal of Cereal Science 93, 102931, 2020 | 27 | 2020 |
| Super-resolution microscopy to visualize and quantify protein microstructural organization in food materials and its relation to rheology: Egg white proteins JC Bonilla, MP Clausen Food Hydrocolloids 124, 107281, 2022 | 21 | 2022 |
| Quantitative image analysis of protein foam microstructure and its correlation with rheological properties: Egg white foam JC Bonilla, JL Sørensen, AS Warming, MP Clausen Food Hydrocolloids 133, 108010, 2022 | 19 | 2022 |
| Effect of solvent polarity on the secondary structure, surface and mechanical properties of biodegradable kafirin films N Dianda, TB Rouf, JC Bonilla, V Hedrick, J Kokini Journal of Cereal Science 90, 102856, 2019 | 19 | 2019 |
| Simultaneous immunofluorescent imaging of gliadins, low molecular weight glutenins, and high molecular weight glutenins in wheat flour dough with antibody-quantum dot complexes JC Bonilla, V Bernal-Crespo, JA Schaber, AK Bhunia, JL Kokini Food Research International 120, 776-783, 2019 | 15 | 2019 |
| Phase behaviour and structure formation of alginate-gelatin composite gels S Bäther, JH Seibt, CS Hundschell, JC Bonilla, MP Clausen, ... Food Hydrocolloids 149, 109538, 2024 | 8 | 2024 |
| Comparison of the fabrication methods, formation dynamics, structure, and delivery performance of solid nanoparticles and hollow layer‐by‐layer edible/biodegradable … H Turasan, J Bonilla, F Bozkurt, L Maldonado, X Li, T Yilmaz, R Sadeghi, ... Journal of Food Process Engineering 43 (5), e13413, 2020 | 6 | 2020 |
| Molecular changes and interactions of wheat flour biopolymers during bread-making: Implications to upcycle bread waste into bioplastics W Guo, MJ Spotti, G Portillo-Perez, JC Bonilla, W Bai, MM Martinez Carbohydrate Polymers, 122414, 2024 | 4 | 2024 |
| Advanced research applications JC Bonilla, N Bozdogan, JL Kokini The Farinograph Handbook, 161-192, 2022 | 2 | 2022 |
| Advances in Food Functionality and Packaging Using Nanotechnology H Turasan, J Bonilla, F Jia, L Maldonado, M Malm, TB Rouf, JL Kokini Food Applications of Nanotechnology, 271-318, 2019 | 1 | 2019 |
| Process-induced protein aggregates influenced pea globulins’ structure formation upon heating J Luecha, J Saalbrink, JC Bonilla, N Sozer Food Structure 42, 100398, 2024 | | 2024 |
| Quantifying Microscopic Droplets in Colloidal Systems Through Machine Learning-based Image Analysis J Saalbrink, TYJ Loo, J Mertesdorf, P Xu, MT Pedersen, MP Clausen, ... Available at SSRN 4941219, 2024 | | 2024 |
