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Martin R. Okos

Affiliations: 
Agricultural and Biological Engineering Purdue University, West Lafayette, IN, United States 
Area:
Agricultural Engineering, Nutrition, Biomedical Engineering
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Parents

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Aldrich Syverson grad student 1975 Ohio State
 (REACTOR DESIGN FOR THE HYDROLYSIS OF LACTOSE IN ACID MILK WHEY USING B-GALACTOSIDASE IMMOBILIZED ON A POROUS PHENOL-FORMALDEHYDE RESIN.)

Children

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Shang-Tian Yang grad student 1984 Purdue (Microtree)
Jeungil Sohn grad student 2001 Purdue
Betsy F. Willis grad student 2001 Purdue
Laura A. Rozzi grad student 2003 Purdue
Wang H. Lee grad student 2011 Purdue
Dhananjay A. Pai grad student 2012 Purdue
Shivangi M. Kelkar grad student 2013 Purdue

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Publications

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Lee WH, Okos MR. (2016) MODEL-BASED ANALYSIS of IGF-1 EFFECT on OSTEOBLAST and OSTEOCLAST REGULATION in BONE TURNOVER Journal of Biological Systems. 24: 63-89
Kelkar S, Boushey CJ, Okos M. (2015) A Method to Determine the Density of Foods using X-ray Imaging. Journal of Food Engineering. 159: 36-41
Demirkesen I, Kelkar S, Campanella OH, et al. (2014) Characterization of structure of gluten-free breads by using X-ray microtomography Food Hydrocolloids. 36: 37-44
Pai DA, Hayes AA, Okos MR. (2013) Modeling pharmaceutical compacts tensile strength based on viscoelastic properties Powder Technology. 239: 441-450
Pai DA, Okos MR. (2013) Predicting the density and tensile strength of viscoelastic soy powder compacts Journal of Food Engineering. 116: 184-194
Okos MR, Boushey C. (2012) Density standards meeting organized by purdue university: A report International Journal of Food Properties. 15: 467-470
Lee W, Okos MR. (2011) Sustainable food processing systems - Path to a zero discharge: reduction of water, waste and energy Procedia Food Science. 1: 1768-1777
Kelkar S, Stella S, Boushey C, et al. (2011) Developing novel 3D measurement techniques and prediction method for food density determination Procedia Food Science. 1: 483-491
Penner A, Hailemariam L, Okos M, et al. (2009) Lateral growth of a wheat dough disk under various growth conditions Journal of Cereal Science. 49: 65-72
Hailemariam L, Okos M, Campanella O. (2007) A mathematical model for the isothermal growth of bubbles in wheat dough Journal of Food Engineering. 82: 466-477
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