Professor Bhesh Bhandari

Professor

School of Agriculture and Food Sustainability
Faculty of Science
b.bhandari@uq.edu.au
+61 7 334 69192

Overview

Prof. Bhandari is associated with the University of Queensland since 1993. He obtained his PhD from ENSIA (France) in Food Process Engineering in 1992. Professor Bhandari is Academy Fellow of The International Academy of Food Science and Technology (IAFoST), Academy Fellow of Queensland Academy of Arts and Sciences (QAAS), Fellow of Australian Institute of Food Science and Technology (AIFST) and Honorary Fellow of Nepal Food Scientists and Technologists Association (NEFOSTA).

Prof Bhandari has a major research focus on food materials science/engineering including microencapsulation of food ingredients, glass transition-related issues in food processing and product systems and 3D printing of food materials. Professor Bhandari’s current research area also includes relating the nanostructure of the food system to its bulk properties. Presently he is also exploring the application of nanobubbles in food processing. His past and current researches involve dairy, meat, rice, honey, probiotics, oils, fat etc. Professor Bhandari’s research is not commodity-focused only. His primary approach to research is applying fundamental science and engineering principles to developing a relationship between process, structure, property and performance of food materials systems. Professor Bhandari has extensively investigated various micro and nano-encapsulation processes such as spray drying, molecular encapsulation, co-crystallisation, precipitation and gel entrapment. Prof. Bhandari has developed a patented continuous method to produce microgel particles that can be used to encapsulate various functional ingredients and pharmaceutical drugs. The process has been commercialised to encapsulate probiotics. The probiotic enriched drinks (named Perkii) are available in the Australian market. The process has also been used by a major dairy company in Australia to encapsulate lactoferrin. Prof Bhandari has done a number of pioneering works on stickiness issues of food powders encountered during drying and handling. Recently Professor Bhandari has developed a patented technique to produce ethylene powder which can be used for fruit ripening and other plants physiological control. Professor Bhandari has also developed a stickiness testing device that enables the measurement of the stickiness and glass transition temperature of food material by just using texture measuring instruments.

International collaborations:

Professor Bhandari has developed strong national and international research collaborations. Professor Bhandari successfully completed a collaborative research project with Nong Lam University, in Vietnam on control of rice cracking in Mekong Delta. Professor Bhandari also completed a joint research project with the National University of Singapore on glass transition mechanisms in starch. In addition, Professor Bhandari has also been collaborating his research activities in USA, Ireland, Vietnam, India, China and France. Prof Bhandari was awarded the Australia-India Council Research grant by the Department of Foreign Affairs and Trade (Australia) to develop research collaboration with National Dairy Research Institute, Karnal, India. Professor Bhandari was also a Visiting Professor of UCSI University, Malaysia and UPM, Malaysia.

Grants:

Professor Bhandari has been awarded several ARC-Discovery, ARC-Linkage over the years and ARC-Industrial Transformation Research Hub grant recently. He also won grants from Horticulture Australia, Rural Industries Research and Development Corporation, Dairy Australia, Cooperation for Agriculture and Research Development (CARD funded by AusAID) Program, National Meat Industry Training Advisory Council Limited (MINTRAC), Meat and Livestock Australia (MLA), Commercialization Australia and UNIQUEST. He has received more than $10M grant over the years.

Awards:

2023 Lifetime Achievement Award, International Association for Engineering and Food (IAEF)

2023 Minxin Award for Outstanding Contribution in Industrial Application and International Collaboration, International Conference on Food Processing and Preservation, Luoyang, China

2022 Envoy of People’s Friendship of Wuxi, Wuxi Municipal People’s Association, China

2022, 2021, 2020 Lead Researcher in Australia in Engineering category-Food Science and Technology discipline (listed by The Australian)

2022, 2021, 2020, 2019, 2015 Highly Cited Researcher (top 1% globally) in the field of Agricultural Science by Web of Science

2021 Jiangsu Province Award for International Cooperation in Food Science and Technology with Jiangnan University

2019 Distinguished Alumnus Award, Anand Agricultural University, India

2017 Outstanding Drying Research Award (Asia Pacific Drying Conference, 2017)

2015 Ho Chi Minh City Award for contributing to the promotion of friendship, collaborative relations with Nong Lam University, Vietnam

2015 Bruce Chandler Book Prize for 2015, for “Food Materials Science and Engineering”. Australian Institute of Food Science and Technology (AIFST)

2013 Vice Chancellor’s Commendation Award for internationalisation, The University of Queensland

2012 Excellence in Drying Award (AFSIA award for transfer fundamentals into practice) (International Drying Symposium 2012)

2011 Q-index Award- Top 25. The University of Queensland

2005-2010 Excellence in Research – School of Land, Crop, and Food Sciences, The University of Queensland

Academy Fellow – The International Academy of Food Science and Technology (IAFoST)

Academy Fellow- Queensland Academy of Arts and Sciences (QAAS)

Fellow – Australian Institute of Food Science and Technology (AIFST)

Honorary Fellow – Nepal Food Scientists and Technologists Association (NEFOSTA)

Publications:

Prof Bhandari has authored more than 500 papers including 9 co-edited books and 40 book chapters. His co-edited book “Food Materials Science and Engineering” was published in 2012 and another co-edited book on “Handbook of Food Powders: Processes and Properties” was published in 2013. Another co-edited book "Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications" was published in Nov 2016. The new co-edited book "Handbook of Drying of Vegetables and Vegetable Products" has been published in 2017. In 2018 "Fundamentals of 3D Food Printing and Application" was published.

His publications are cited more than 39,000 times (Google Scholar H-index 101).

Editorial responsibility:

Prof. Bhandari is an Editor-in-Chief of Future Foods and Editor of Journal of Food Engineering, reputed international journals in the food science and engineering field. Professor Bhandari has also been in the editorial board of the International Journal of Food Engineering, International Journal of Food Properties, Food Biophysics, Nature-Scientific Reports, Food Science and Human Wellness, Drying Technology and Sustainable Food Technology.

Research Interests

  • Nanotechnology, nanobubbles, food nanoparticles, 3D printing, Food Materials Science and Engineering, Encapsulation,

Research Impacts

Professor Bhandari has earned an international reputation on his materials science based research works, in particular the 3D printing of food and glass transition related processing and quality issues and encapsulation of food ingredients. His research works on stickiness problem related to glass transition during spray drying is widely cited. His methodolgy to reduce the stickiness of product has been adapted by spray drying industries. He provides consulting services to the industries. He has also been a reputed researcher on developing new encapsulation technologies. One of his novel encapsulation technologies is to produce ethylene powder that can be safely used to ripen fruits. Commecialisation of this technology is underway.

Professor Bhandari has also been active at the international scientific arena. He has been in the organizing committee of several international conferences, including International Drying Symposium, Spray drying Symposium etc. He has addressed several international conferences as a keynote and invited speaker.

Qualifications

  • Doctor of Philosophy, École Nationale Supérieure des Industries Agricoles et Alimentaires
  • Masters (Coursework) of Science, Asian Institute of Technology Thailand
  • Bachelor

Publications

  • How, Yu Hsuan, Teo, Michelle Yee Mun, In, Lionel Lian Aun, Yeo, Siok Koon, Bhandari, Bhesh and Pui, Liew Phing (2024). Storage stability of food-grade recombinant Lactococcus lactis NZ3900-fermented milk expressing K-ras mimotopes. Journal of Food Measurement and Characterization, 1-12. doi: 10.1007/s11694-023-02316-6

  • Pradhan, Monica, School of Agriculture and Food Sustainability, The University of Queensland, Australia, Clarissa Sera, Agnescia, Prakash, Sangeeta, Gaiani, Claire, Bhandari, Bhesh, Poltekkes Kemenkes Palangka Raya, Indonesia, School of Agriculture and Food Sustainability, The University of Queensland, Australia, The University of Lorraine, France and School of Agriculture and Food Sustainability, The University of Queensland, Australia (2023). Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel. Nepal Journal of Biotechnology, 11 (2), 75-85. doi: 10.54796/njb.v11i2.279

  • Badin, Regis, Gaiani, Claire, Desobry, Stephane, Prakash, Sangeeta, Bhandari, Bhesh and Burgain, Jennifer (2023). Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy. Food Hydrocolloids, 145 109081, 109081. doi: 10.1016/j.foodhyd.2023.109081

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Supervision

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Publications

Book

Book Chapter

  • Godoi, Fernanda C., Prakash, Sangeeta and Bhandari, Bhesh R. (2023). 3D printing of plant-based foods. Engineering plant-based food systems. (pp. 301-314) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press / Elsevier. doi: 10.1016/b978-0-323-89842-3.00001-4

  • Ho, Thao M. and Bhandari, Bhesh (2023). Gas encapsulated powders. Handbook of Food Powders: Chemistry and Technology, Second Edition. (pp. 507-520) Elsevier. doi: 10.1016/B978-0-323-98820-9.00012-0

  • Prakash, Sangeeta, Gaiani, Claire and Bhandari, Bhesh R. (2023). Plant-based food as a sustainable source of food for the future. Engineering plant-based food systems. (pp. 1-12) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-323-89842-3.00005-1

  • Halahlaha, Abedalghani, Bhandari, Bhesh, Mikkonen, Kirsi S. and Ho, Thao M. (2023). Techniques for internal and surface structure characterisation of food powders. Handbook of Food Powders: Chemistry and Technology, Second Edition. (pp. 219-248) Elsevier. doi: 10.1016/B978-0-323-98820-9.00017-X

  • Bareen, Mohammed A., Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2022). 3D printing: technologies, fundamentals, and applications in food industries. Smart and sustainable food technologies. (pp. 197-234) edited by Shalini Sehgal, Barinderjit Singh and Vasudha Sharma. Singapore, Singapore: Springer Singapore. doi: 10.1007/978-981-19-1746-2_7

  • Adhikari, Bhaskar M. and Bhandari, Bhesh R. (2022). Gases. Encyclopedia of Dairy Sciences. (pp. 650-662) edited by Paul L.H. McSweeney and John P. McNamara. United States: Elsevier. doi: 10.1016/b978-0-12-818766-1.00288-9

  • Watkins, Peter, Logan, Amy and Bhandari, Bhesh (2022). Three-dimensional (3D) food printing—an overview. Food engineering innovations across the food supply chain. (pp. 261-275) edited by Pablo Juliano, Kai Knoerzer, Jay Sellahewa, Minh H. Nguyen and Roman Buckow. London, United Kingdom: Academic Press/Elsevier. doi: 10.1016/B978-0-12-821292-9.00003-0

  • Ho, Thao M. and Bhandari, Bhesh R. (2021). Encapsulation of Gases. Functionality of Cyclodextrins in Encapsulation for Food Applications. (pp. 29-51) Cham, Switzerland: Springer. doi: 10.1007/978-3-030-80056-7_3

  • Cholmaitri, Chalida, Uthairatanakij, Apiradee, Laohakunjit, Natta and Bhandari, Bhesh R. (2021). Encapsulation of fruit ripening controlling compounds. Functionality of cyclodextrins in encapsulation for food applications. (pp. 315-333) edited by Thao M. Ho, Hidefumi Yoshii, Keiji Terao and Bhesh R. Bhandari. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-80056-7_16

  • Bokkhim, Huma and Bhandari, Bhesh (2021). Lactoferrin. Encyclopedia of dairy sciences. (pp. 925-932) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-12-374407-4.00435-0

  • Ho, Thao M., Sungkaprom, Kamornrath, Ho, Binh T. and Bhandari, Bhesh R. (2021). Solid Encapsulation Method: Ethylene Gas Encapsulation into Amorphous Alpha-Cyclodextrin Powder. Functionality of Cyclodextrins in Encapsulation for Food Applications. (pp. 17-27) Cham, Switzerland: Springer. doi: 10.1007/978-3-030-80056-7_2

  • Ho, Thao M., Bhandari, Bhesh and Bansal, Nidhi (2020). Influence of milk fat on foam formation, foam stability and functionality of aerated dairy products. Dairy Fat Products and Functionality: Fundamental Science and Technology. (pp. 583-606) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_24

  • Godoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). An introduction to the principles of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 1-18) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.00001-8

  • Prakash, Sangeeta, Bhandari, Bhesh R., Godoi, Fernanda C. and Zhang, Min (2019). Future outlook of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 373-381) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.00013-4

  • Godoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). Preface. Fundamentals of 3D food printing and applications. (pp. xiii-xiv) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.05001-X

  • Krasaekoopt, W. and Bhandari, Bhesh (2018). Fresh-cut vegetables. Handbook of vegetables and vegetable processing. (pp. 287-316) edited by Muhammad Siddiq and Mark A. Uebersax. Chichester, West Sussex, United Kingdom: Wiley. doi: 10.1002/9781119098935.ch12

  • Yuliani, Sri, Bhandari, Bhesh and Sultana, Fatima (2018). Vegetable parts, herbs, and essential oils. Handbook of vegetables and vegetable processing: Second Edition. (pp. 889-914) edited by Muhammad Siddiq and Mark A. Uebersax. Chichester, West Sussex, United Kingdom: Wiley. doi: 10.1002/9781119098935.ch38

  • Bhandari, Bhesh and Roos, Yrjo H. (2017). Introduction to Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods Systems. Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods Systems. (pp. XXXIII-L) edited by Bhandari, B. and Roos, Y. H.. Cambridge, MA United States: Woodhead.

  • Zhang, Min, Bhandari, Bhesh and Fang, Zhongxiang (2017). Preface. Handbook of drying of vegetables and vegetable products. (pp. ix-x) edited by Min Zhang, Bhesh Bhandari and Zhongxiang Fang. Boca Raton, FL United States: CRC Press. doi: 10.4324/9781315152677

  • Fang, Zhongxiang and Bhandari, Bhesh (2017). Spray drying of bioactives. Engineering foods for bioactives stability and delivery. (pp. 261-284) edited by Yrjö H. Roos and Yoav D. Livney. New York, NY, United States: Springer. doi: 10.1007/978-1-4939-6595-3_10

  • Bhandari, Bhesh and Zisu, Bogdan (2016). Effect of ultrasound treatment on the evolution of solubility of milk protein concentrate powder #47. Handbook of ultrasonics and sonochemistry. (pp. 1383-1401) Singapore: Springer Singapore. doi: 10.1007/978-981-287-278-4_70

  • Bansal, Nidhi and Bhandari, Bhesh (2016). Functional milk proteins: production and utilization - whey-based ingredients. Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects. (pp. 67-98) edited by Paul L. H. McSweeney and James A. O'Mahony. New York, United States: Springer. doi: 10.1007/978-1-4939-2800-2

  • Ho, Thao M., Truong, Tuyen and Bhandari, Bhesh (2016). Spray-drying and non-equilibrium states/glass transition. Non-equilibrium states and glass transitions in foods. (pp. 111-136) edited by Bhesh Bhandari and Yrjö H. Roos . London, United Kingdom: Elsevier. doi: 10.1016/B978-0-08-100309-1.00008-0

  • Wong, C. W., Wijayanti, H. B. and Bhandari, B. R. (2015). Maillard reaction in limited moisture and low water activity environment. Water stress in biological, chemical, pharmaceutical and food systems. (pp. 41-63) edited by Gustavo F. Gutiérrez-López, Liliana Alamilla-Beltrán, María del Pilar Buera, Jorge Welti-Chanes, Efrén Parada-Arias and Gustavo V. Barbosa-Cánovas. New York, United States: Springer. doi: 10.1007/978-1-4939-2578-0_4

  • Patel, Ashok R. and Bhandari, Bhesh (2014). Nano- and microencapsulation of vitamins. Nano- and microencapsulation for foods. (pp. 223-248) edited by Hae-Soo Kwak. Chichester, West Sussex, United Kingdom: Wiley Blackwell. doi: 10.1002/9781118292327.ch9

  • Bhandari, B. (2013). Introduction to food powders. Handbook of Food Powders: Processes and Properties. (pp. 1-26) edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck. Sawston, Cambridge, UK: Woodhead Publishing. doi: 10.1533/9780857098672.1

  • Bhandari, Bhesh, Bansal, Nidhi, Zhang, Min and Schuck, Pierre (2013). Preface. Handbook of food powders: processes and properties. (pp. xxvii-xxviii) Woodhead Publishing Limited: Cambridge, United Kingdom. doi: 10.1016/B978-0-85709-513-8.50030-3

  • Woo, M. W. and Bhandari, B. (2013). Spray drying for food powder production. Handbook of Food Powders: Processes and Properties. (pp. 29-56) edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck. Sawston, Cambridge, UK: Woodhead Publishing. doi: 10.1533/9780857098672.1.29

  • Fang, Zhongxiang and Bhandari, Bhesh (2012). Encapsulation techniques for food ingredient systems. Food materials science and engineering. (pp. 320-348) edited by Bhesh Bhandari and Yrjo H. Roos. West Sussex, United Kingdom: Wiley - Blackwell.

  • Bhandari, Bhesh and Roos, Yrjo H. (2012). Food materials science and engineering: an overview. Food materials science and engineering. (pp. 1-25) edited by Bhesh Bhandari and Yrjo H. Roos. West Sussex, United Kingdom: Wiley - Blackwell. doi: 10.1002/9781118373903.ch1

  • Krasaekoopt, W. and Bhandari, B. (2012). Properties and applications of different probiotic delivery systems. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals. (pp. 541-594) edited by Nissim Garti and D. J. McClements. Oxford: WP Woodhead Publishing. doi: 10.1016/B978-0-85709-124-6.50018-4

  • Fang, Z. and Bhandari, B. (2012). Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals. (pp. 73-109) edited by Nissim Garti and D. J. McClements. Oxford: WP Woodhead Publishing. doi: 10.1016/B978-0-85709-124-6.50004-4

  • Krasaekoopt, W. and Bhandari, B. (2011). Fresh-cut vegetables. Handbook of vegetables and vegetable processing. (pp. 221-242) edited by Nirmal K. Sinha and Y. H. Hui. Ames, Iowa, United States: Wiley-Blackwell. doi: 10.1002/9780470958346.ch10

  • Yuliani, Sri and Bhandari, Bhesh (2011). Vegetable parts, herbs, and essential oils. Handbook of vegetables and vegetable processing. (pp. 369-386) edited by Nirmal K. Sinha. Ames, Iowa, United States: Wiley-Blackwell. doi: 10.1002/9780470958346

  • Bhandari, B. R. (2010). Beyond water: Waterlike functions of other biological compounds in a waterless system. Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10. (pp. 157-164) edited by David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford and Sanguansri Charoenrein. Ames, Iowa, U.S.A.: Wiley-Blackwell. doi: 10.1002/9780470958193.ch11

  • Intipunya, P. and Bhandari, B. R. (2010). Chemical deterioration and physical instability of food powders. Chemical deterioration and physical instability of food and beverages. (pp. 663-700) edited by Leif H. Skibsted, Jens Risbo and Mogens L. Anderson. Cambridge, U.K.: Woodhead Publishing; CRC Press LLC. doi: 10.1533/9781845699260.3.663

  • Liu, Y., Intipunya, P., Truong, T.T., Zhou, W. and Bhandari, B. R. (2010). Development of a novel phase transition measurement device for solid food materials: Thermal mechanical compression test (TMCT). Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10. (pp. 429-436) edited by David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford and Sanguansri Charoenrein. Ames, Iowa, U.S.A.: Wiley-Blackwell. doi: 10.1002/9780470958193.ch32

  • Bhandari, B. R. and Hartel, R. W. (2010). Kinetics of enthalpy relaxation in corn syrup–sucrose mixtures. Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10. (pp. 419-428) edited by David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford and Sanguansri Charoenrein. Ames, Iowa, U.S.A.: Wiley-Blackwell. doi: 10.1002/9780470958193.ch31

  • Bhandari, B. and Adhikari, B. (2009). Glass-transition based approach in drying of foods. Advances in Food Dehydration. (pp. 38-62) edited by Ratti,C.. United States: Taylor & Francis Group.

  • Adhikari, B.P. and Bhandari, B.R. (2009). Sticky and collapse temperature: Measurements, data, and predictions. Food Properties Handbook. (pp. 347-379) edited by M. Shafiur Rahman. United States: Taylor and Francis Group.

  • Adhikari, Benu P. and Bhandari, Bhesh R. (2009). Sticky and collapse temperature: Measurements, data, and predictions. Food Properties Handbook, Second Edition. (pp. 347-380) CRC Press.

  • Bhandari, Bhesh and Adhikari, Benu (2008). Glass-transition based approach in drying of foods. Advances in Food Dehydration. (pp. 37-62) CRC Press.

  • Bhandari, Bhesh R., Patel, Kamlseh. C. and Chen, Xiao Dong (2008). Spray drying of food materials - process and product characteristics. Drying Technologies in Food Processing. (pp. 113-157) edited by Chen, Xiao Dong and Mujumdar, Arun. S.. West Sussex, United Kingdom: Blackwell Publishing Ltd.

  • Bhandari, Bhesh R. and Adhikari, Benu P. (2008). Water activity in food processing and preservation. Drying Technologies in Food Processing. (pp. 55-89) edited by Chen, Xiao Dong and Mumumdar, Arun, S. West Sussex, United Kingdom: Blackwell Publishing Ltd.

  • Bhandari, Bhesh (2007). Spray drying and powder properties. Food Drying Science and Technology. (pp. 215-248) edited by Y. H. Hui, C. Clary, M. M. Farid, O. O. Fasina, A. Noohorm and J. Welti-Chanes. USA: DEStech Publications, Inc.

  • Bhandari, Bhesh (2007). Stickiness and caking in food preservation. Handbook of Food Preservation. (pp. 387-402) edited by M. Shafiur Rahman. USA: Taylor and Francis.

  • Torley, P. and Bhandari, B. R. (2007). Ultrasound in food processing and preservation. Handbook of Food Preservation. (pp. 713-740) edited by M. Shafiur Rahman. USA: Taylor and Francis.

  • Bhandari, B. R. and Hartel, R.W. (2005). Phase transitions during food powder production and powder stability. Encapsulated and Powdered Foods. (pp. 261-292) edited by Charles Onwulata. New York: Taylor & Francis.

  • Bhandari, B. R. (2004). Spray drying: an encapsulation technique for food flavors. Dehydration of Products of Biological Origin. (pp. 513-533) edited by A.S. Mujumdar. Enfield, USA: Science Publishers.

  • Sopade, P. A., Bhandari, B. R., D'Arcy, B. R., Halley, P. J. and Caffin, N. A. (2002). A study of vitrification of Australian honeys at different moisture contents. Amorphous Food and Pharmacentical Systems. (pp. 168-183) edited by Harry Levine. UK: Royal Society of Chemistry.

  • Truong, V., Bhandari, B. R., Howes, T. and Adhikari, B. P. (2002). Analytical model for the prediction of glass transition temperature of food systems. Amorphous Food and Pharmaceutical Systems. (pp. 30-47) edited by Harry Levine. United Kingdom: Royal Society of Chemistry.

  • Senadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (2000). Physical property changes of fruits and vegetables during hot air drying. Drying technology in agriculture and food sciences. (pp. 149-162) edited by Arun S. Mujumdar. Enfield (NH), USA: Science Publishers, Inc..

Journal Article

Conference Publication

Edited Outputs

Other Outputs

Grants (Administered at UQ)

PhD and MPhil Supervision

Current Supervision

Completed Supervision