The University of Queensland

Dairy Fat Products and Functionality : Fundamental Science and Technology

Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash eds. (2020). Dairy Fat Products and Functionality : Fundamental Science and Technology. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4

Fundamentals of 3D food printing and applications

Godoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min eds. (2018). Fundamentals of 3D food printing and applications. London, United Kingdom: Academic Press. doi: 10.1016/C2017-0-01591-4

Handbook of drying of vegetables and vegetable products

Zhang, Min, Bhandari, Bhesh and Fang, Zhongxiang (2017). Handbook of drying of vegetables and vegetable products. Boca Raton, FL, United States: CRC Press. doi: 10.4324/9781315152677

Non-equilibrium states and glass transitions in foods: processing effects and product-specific implications

Bhesh Bhandari and Yrjö H. Roos eds. (2017). Non-equilibrium states and glass transitions in foods: processing effects and product-specific implications. Woodhead Publishing in Food Science, Technology and Nutrition, Kidlington, United Kingdom: Elsevier.

Effect of milk fat globule size on the physical functionality of dairy products

Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2016). Effect of milk fat globule size on the physical functionality of dairy products. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-319-23877-7

Handbook of food powders: processes and properties

Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck eds. (2013). Handbook of food powders: processes and properties. Woodhead Publishing Series in Food Science, Technology and Nutrition, Cambridge, UK: Woodhead Publishing. doi: 10.1533/9780857098672

Food materials science and engineering

Bhesh Bhandari and Yrjo H. Roos eds. (2012). Food materials science and engineering. Chichester, United Kingdom: Wiley - Blackwell. doi: 10.1002/9781118373903

Australian Liquid Honey in Commercial Bakery Products

D'Arcy, B. R., Caffin, N. A., Bhandari, B. R., Squires, N., Fedorow, P. and Mackay, D. C. (1999). Australian Liquid Honey in Commercial Bakery Products. Canberra: Rural Industries Res. and Development Corporation.

3D printing of plant-based foods

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

Plant-based food as a sustainable source of food for the future

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

3D Printing: Technologies, Fundamentals, and Applications in Food Industries

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) Springer Nature. doi: 10.1007/978-981-19-1746-2_7

Gases

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

Three-dimensional (3D) food printing—an overview

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

Encapsulation of Gases

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

Encapsulation of fruit ripening controlling compounds

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) Springer International Publishing. doi: 10.1007/978-3-030-80056-7_16

Lactoferrin

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

Solid Encapsulation Method: Ethylene Gas Encapsulation into Amorphous Alpha-Cyclodextrin Powder

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

Influence of milk fat on foam formation, foam stability and functionality of aerated dairy products

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

An introduction to the principles of 3D food printing

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

Future outlook of 3D food printing

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

Preface

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

Fresh-cut vegetables

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

Vegetable parts, herbs, and essential oils

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

Introduction to Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods Systems

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.

Preface

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

Spray drying of bioactives

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

Effect of ultrasound treatment on the evolution of solubility of milk protein concentrate powder #47

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

Functional milk proteins: production and utilization - whey-based ingredients

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

Spray-drying and non-equilibrium states/glass transition

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

Maillard reaction in limited moisture and low water activity environment

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

Nano- and microencapsulation of vitamins

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

Introduction to food powders

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

Preface

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

Spray drying for food powder production

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

Encapsulation techniques for food ingredient systems

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.

Food materials science and engineering: an overview

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

Properties and applications of different probiotic delivery systems

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

Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation

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

Fresh-cut vegetables

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

Vegetable parts, herbs, and essential oils

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

Beyond water: Waterlike functions of other biological compounds in a waterless system

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

Chemical deterioration and physical instability of food powders

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

Development of a novel phase transition measurement device for solid food materials: Thermal mechanical compression test (TMCT)

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

Kinetics of enthalpy relaxation in corn syrup–sucrose mixtures

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

Glass-transition based approach in drying of foods

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.

Sticky and collapse temperature: Measurements, data, and predictions

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.

Sticky and collapse temperature: Measurements, data, and predictions

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.

Glass-transition based approach in drying of foods

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

Spray drying of food materials - process and product characteristics

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.

Water activity in food processing and preservation

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.

Spray drying and powder properties

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.

Stickiness and caking in food preservation

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.

Ultrasound in food processing and preservation

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.

Phase transitions during food powder production and powder stability

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.

Spray drying: an encapsulation technique for food flavors

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.

A study of vitrification of Australian honeys at different moisture contents

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.

Analytical model for the prediction of glass transition temperature of food systems

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.

Physical property changes of fruits and vegetables during hot air drying

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..

Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy

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

Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin

Zhang, Jiong, Zhang, Min, Chen, Kai, Bhandari, Bhesh and Deng, Dewei (2023). Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin. Food Chemistry, 427 136639, 136639. doi: 10.1016/j.foodchem.2023.136639

Freeze drying of food-grade recombinant Lactococcus lactis NZ3900-fermented milk with different protecting agents

How, Yu Hsuan, Teo, Michelle Yee Mun, In, Lionel Lian Aun, Yeo, Siok Koon, Bhandari, Bhesh and Pui, Liew Phing (2023). Freeze drying of food-grade recombinant Lactococcus lactis NZ3900-fermented milk with different protecting agents. International Dairy Journal, 146 105752, 105752. doi: 10.1016/j.idairyj.2023.105752

Subcritical water hydrolysis of chia seed proteins and their functional characteristics

Solanki, Divyang, Prakash, Sangeeta, Hans, Nidhi, Nagpal, Tanya, SSM, Satheeshkanth, Sahu, Jatindra K. and Bhandari, Bhesh (2023). Subcritical water hydrolysis of chia seed proteins and their functional characteristics. Food Hydrocolloids, 143 108883, 1-12. doi: 10.1016/j.foodhyd.2023.108883

Powder characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant <i>Lactococcus lactis</i> NZ3900-fermented milk powder

How, Yu Hsuan, Teo, Michelle Yee Mun, In, Lionel Lian Aun, Yeo, Siok Koon, Bhandari, Bhesh and Pui, Liew Phing (2023). Powder characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder. Drying Technology, 1-15. doi: 10.1080/07373937.2023.2255646

Shape morphing of foods: Mechanism, strategies, and applications

Koirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2023). Shape morphing of foods: Mechanism, strategies, and applications. Trends in Food Science & Technology, 139 104135, 104135. doi: 10.1016/j.tifs.2023.104135

Effect of surfactant type on foaming properties of milk

Ho, Thao M., Tanzil, Andre, Bhandari, Bhesh R. and Bansal, Nidhi (2023). Effect of surfactant type on foaming properties of milk. Food and Bioprocess Technology, 16 (8), 1781-1793. doi: 10.1007/s11947-023-03012-5

Influence of minerals on the foaming properties of milk

Xiong, Xiaoying, Pundalik, Eeshaan, Kontogiorgos, Vassilis, Thao Ho, Minh, Mo, Chuanzi, Bhandari, Bhesh and Bansal, Nidhi (2023). Influence of minerals on the foaming properties of milk. Food Research International, 169 112796, 1-13. doi: 10.1016/j.foodres.2023.112796

Special Issue on Innovative Food Products and Processing

Mamat, Hasmadi and Bhandari, Bhesh R. (2023). Special Issue on Innovative Food Products and Processing. Applied Sciences (Switzerland), 13 (14) 8542, 8542. doi: 10.3390/app13148542

Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: implication on high protein concentrations

Shahbal, Nazila, Jing, Xueping, Bhandari, Bhesh, Dayananda, Buddhi and Prakash, Sangeeta (2023). Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: implication on high protein concentrations. Food Bioscience, 53 102515, 102515. doi: 10.1016/j.fbio.2023.102515

Future perspective of additive manufacturing of food for children

Yu, Qi, Zhang, Min, Bhandari, Bhesh and Li, Jingyuan (2023). Future perspective of additive manufacturing of food for children. Trends in Food Science & Technology, 136, 120-134. doi: 10.1016/j.tifs.2023.04.009

Effects of different drying methods on the properties, stability, and controlled release of <i>Cornus officinalis</i> flavonoids microparticles

Zhao, Mengyue, Li, Linlin, Cao, Weiwei, Wang, Zhe, Chu, Qianqian, Bhandari, Bhesh, Ren, Guangyue and Duan, Xu (2023). Effects of different drying methods on the properties, stability, and controlled release of Cornus officinalis flavonoids microparticles. Journal of Food Science, 88 (6), 2313-2324. doi: 10.1111/1750-3841.16611

A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing

Bareen, Mohammed A., Sahu, Jatindra K., Prakash, Sangeeta, Bhandari, Bhesh and Naik, Satyanarayan (2023). A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing. Journal of Food Engineering, 344 111410, 1-13. doi: 10.1016/j.jfoodeng.2023.111410

Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: implications for testing methods

Bareen, Mohammed A., Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2023). Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: implications for testing methods. Food Research International, 167 112661, 1-15. doi: 10.1016/j.foodres.2023.112661

New preservation and detection technologies for edible mushrooms: A review

Huo, Jingyi, Zhang, Min, Wang, Dayuan, S. Mujumdar, Arun, Bhandari, Bhesh and Zhang, Lujun (2023). New preservation and detection technologies for edible mushrooms: A review. Journal of the Science of Food and Agriculture, 103 (7), 3230-3248. doi: 10.1002/jsfa.12472

Effect of magnetic field on quality improvement of medium-term delivery frozen pepper

Feng, Tianlin, Zhang, Min, Jiang, Qiyong, Bhandari, Bhesh and Chen, Jingjing (2023). Effect of magnetic field on quality improvement of medium-term delivery frozen pepper. Journal of Food Process Engineering, 46 (7) e14353. doi: 10.1111/jfpe.14353

Effect of shearing‐induced lipolysis on foaming properties of milk

Ho, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2023). Effect of shearing‐induced lipolysis on foaming properties of milk. Journal of the Science of Food and Agriculture, 103 (11), 5312-5321. doi: 10.1002/jsfa.12604

Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer

Zhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2023). Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer. Food Structure, 36 100322, 1-11. doi: 10.1016/j.foostr.2023.100322

5D food printing with color change induced by probiotic growth in a starch-protein-based gel system

Chen, Jieling, Teng, Xiuxiu, Zhang, Min, Bhandari, Bhesh, Adhikari, Benu and Yu, Dongxing (2023). 5D food printing with color change induced by probiotic growth in a starch-protein-based gel system. Food and Bioprocess Technology, 16 (10), 1-11. doi: 10.1007/s11947-023-03064-7

Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY

Wang, Zhe, Duan, Xu, Ren, Guangyue, Guo, Jingfang, Ji, Jiangtao, Xu, Yiming, Cao, Weiwei, Li, Linlin, Zhao, Mengyue, Ang, Yuan, Jin, Xin, Bhandari, Bhesh, Zhu, Lewen and Zhang, Yan (2023). Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY. Food Chemistry, 404 (Part A) 134626, 1-11. doi: 10.1016/j.foodchem.2022.134626

Effects of different protectants on the IgY content and physico‐chemical properties of spray‐dried egg yolk powder

Ang, Yuan, Cao, Weiwei, Wang, Zhe, Li, Linlin, Zhao, Mengyue, Liu, Zhiqin, Jin, Xin, Jin, Jiuyu, Dong, Jingyin, Zhang, Yan, Bhandari, Bhesh, Ren, Guangyue and Duan, Xu (2023). Effects of different protectants on the IgY content and physico‐chemical properties of spray‐dried egg yolk powder. Journal of the Science of Food and Agriculture, 103 (9), 4660-4667. doi: 10.1002/jsfa.12540

Effects of novel preparation technology on flavor of vegetable-soy sauce compound condiment

Tang, Tiantian, Zhang, Min and Bhandari, Bhesh (2023). Effects of novel preparation technology on flavor of vegetable-soy sauce compound condiment. Foods, 12 (6) 1263, 1-17. doi: 10.3390/foods12061263

Oat flour as a novel stabiliser for designing plant-based Pickering emulsion

Rawal, Kirti, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2023). Oat flour as a novel stabiliser for designing plant-based Pickering emulsion. Journal of Food Engineering, 340 111300, 1-11. doi: 10.1016/j.jfoodeng.2022.111300

Investigation of 3D printing of apple and edible rose blends as a dysphagia food

Qiu, Liqing, Zhang, Min, Bhandari, Bhesh, Chitrakar, Bimal and Chang, Lu (2023). Investigation of 3D printing of apple and edible rose blends as a dysphagia food. Food Hydrocolloids, 135 108184, 1-12. doi: 10.1016/j.foodhyd.2022.108184

Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs

Zhang, Lihui, Zhang, Min, Ju, Ronghua, Bhandari, Bhesh and Liu, Kun (2023). Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs. International Journal of Food Microbiology, 384 109963, 1-12. doi: 10.1016/j.ijfoodmicro.2022.109963

Basic sensory properties of essential oils from aromatic plants and their applications: a critical review

Zhang, Jiong, Zhang, Min, Bhandari, Bhesh and Wang, Mingqi (2023). Basic sensory properties of essential oils from aromatic plants and their applications: a critical review. Critical Reviews in Food Science and Nutrition, 1-14. doi: 10.1080/10408398.2023.2177611

Infrared Spectroscopic Analysis of Chemical Composition of Urolithiasis Among Serving Nepalese Soldiers- An Institutional study

Bhandari, Bharat Bahadur, Basukala, Sunil, Thapa, Narayan, Thapa, Bikash Bikram and Phuyal, Anjit (2022). Infrared Spectroscopic Analysis of Chemical Composition of Urolithiasis Among Serving Nepalese Soldiers- An Institutional study. Medical Journal of Shree Birendra Hospital, 21 (2), 6-10. doi: 10.3126/mjsbh.v21i2.42802

Amorphization of cyclodextrins by spray drying for producing encapsulated functional gas powders for agri-food applications

Ho, Thao M., Nguyen, Thi Van Anh and Bhandari, Bhesh R. (2022). Amorphization of cyclodextrins by spray drying for producing encapsulated functional gas powders for agri-food applications. Drying Technology, 41 (6), 843-858. doi: 10.1080/07373937.2022.2156534

Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms

Xu, Yiming, Liu, Wenchao, Li, Linlin, Cao, Weiwei, Zhao, Mengyue, Dong, Jingyin, Ren, Guangyue, Bhandari, Bhesh and Duan, Xu (2022). Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms. Food Control, 142 109245, 1-16. doi: 10.1016/j.foodcont.2022.109245

Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process

Li, Linlin, Ren, Xing, Chen, Junliang, Cao, Weiwei, Ren, Guangyue, Bhandari, Bhesh, Ren, Aiqing and Duan, Xu (2022). Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process. LWT, 168 113969, 1-10. doi: 10.1016/j.lwt.2022.113969

Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules

Zhao, Mengyue, Cao, Weiwei, Li, Linlin, Ren, Aiqing, Ang, Yuan, Chen, Junliang, Bhandari, Bhesh, Wang, Zhe, Ren, Xing, Ren, Guangyue and Duan, Xu (2022). Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules. Frontiers in Nutrition, 9 1007863, 1-11. doi: 10.3389/fnut.2022.1007863

Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwave

Guo, Chaofan, Zhang, Min, Bhandari, Bhesh and Devahastin, Sakamon (2022). Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwave. Food Research International, 157 111214, 111214. doi: 10.1016/j.foodres.2022.111214

Advances in efficient extraction of essential oils from spices and its application in food industry: a critical review

Zhang, Jiong, Zhang, Min, Ju, Ronghua, Chen, Kai, Bhandari, Bhesh and Wang, Haixiang (2022). Advances in efficient extraction of essential oils from spices and its application in food industry: a critical review. Critical Reviews in Food Science and Nutrition, 1-22. doi: 10.1080/10408398.2022.2092834

Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution properties

Badin, Regis, Burgain, Jennifer, Desobry, Stephane, Bhandari, Bhesh, Prakash, Sangeeta and Gaiani, Claire (2022). Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution properties. Food Hydrocolloids, 132 107853, 107853. doi: 10.1016/j.foodhyd.2022.107853

Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents

Chitrakar, Bimal, Zhang, Min, Zhang, Xiaohu and Bhandari, Bhesh (2022). Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents. Drying Technology, 41 (1), 1-12. doi: 10.1080/07373937.2022.2080703

Unique physicochemical properties and rare reducing sugar trehalulose mandate new international regulation for stingless bee honey

Zawawi, Norhasnida, Zhang, Jiali, Hungerford, Natasha L., Yates, Hans S.A., Webber, Dennis C., Farrell, Madeleine, Tinggi, Ujang, Bhandari, Bhesh and Fletcher, Mary T. (2022). Unique physicochemical properties and rare reducing sugar trehalulose mandate new international regulation for stingless bee honey. Food Chemistry, 373 (Pt B) 131566, 131566. doi: 10.1016/j.foodchem.2021.131566

Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment

Zhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2022). Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment. Current Research in Food Science, 5, 653-664. doi: 10.1016/j.crfs.2022.03.012

Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenols

Ramdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2022). Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenols. Food Chemistry, 371 131382, 131382. doi: 10.1016/j.foodchem.2021.131382

Physicochemical properties and whey proteomes of camel milk powders produced by different concentration and dehydration processes

Zou, Zhengzheng, Duley, John A., Cowley, David M., Reed, Sarah, Arachchige, Buddhika J., Bhandari, Bhesh, Shaw, Paul N. and Bansal, Nidhi (2022). Physicochemical properties and whey proteomes of camel milk powders produced by different concentration and dehydration processes. Foods, 11 (5) 727, 727. doi: 10.3390/foods11050727

Instant quinoa prepared by different cooking methods and infrared-assisted freeze drying: Effects of variables on the physicochemical properties

Chen, Kai, Zhang, Min, Bhandari, Bhesh and Chen, Jingjing (2022). Instant quinoa prepared by different cooking methods and infrared-assisted freeze drying: Effects of variables on the physicochemical properties. Food Chemistry, 370 131091, 1. doi: 10.1016/j.foodchem.2021.131091

Effect of early harvest and variety difference on grain yield and pasting properties of brown rice

Chao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2022). Effect of early harvest and variety difference on grain yield and pasting properties of brown rice. Crops, 2 (1), 23-39. doi: 10.3390/crops2010003

A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator

Dhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2022). A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator. International Dairy Journal, 125 105209, 105209. doi: 10.1016/j.idairyj.2021.105209

Book Review

Bhandari, Bhesh (2022). Book Review. Journal of Food Engineering, 315 110801, 110801. doi: 10.1016/j.jfoodeng.2021.110801

Recent development in high quality drying of fruits and vegetables assisted by ultrasound: a review

Xu, Baoguo, Sylvain Tiliwa, Essodézam, Yan, Weiqiang, Roknul Azam, S. M., Wei, Benxi, Zhou, Cunshan, Ma, Haile and Bhandari, Bhesh (2022). Recent development in high quality drying of fruits and vegetables assisted by ultrasound: a review. Food Research International, 152 110744, 110744. doi: 10.1016/j.foodres.2021.110744

Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory

Ren, Xing, Li, Linlin, Chen, Junliang, Zhao, Lujie, Liu, Panpan, Cao, Weiwei, Ren, Aiqing, Ren, Guangyue, Bhandari, Bhesh and Duan, Xu (2022). Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory. Drying Technology, 40 (15), 1-14. doi: 10.1080/07373937.2021.2024220

Effects of dielectric barrier discharge (DBD) plasma on the drying kinetics, color, phenolic compounds, energy consumption and microstructure of lotus pollen

Ni, Jia-Bao, Zhang, Jia-Shu, Bhandari, Bhesh, Xiao, Hong-Wei, Ding, Chang-Jiang, Peng, Wen-Jun and Fang, Xiao-Ming (2022). Effects of dielectric barrier discharge (DBD) plasma on the drying kinetics, color, phenolic compounds, energy consumption and microstructure of lotus pollen. Drying Technology, 40 (15), 1-15. doi: 10.1080/07373937.2022.2048306

Novel freeze drying based technologies for production and development of healthy snacks and meal replacement products with special nutrition and function: a review

Chen, Kai, Zhang, Min, Bhandari, Bhesh, Sun, Jincai and Chen, Jingjing (2022). Novel freeze drying based technologies for production and development of healthy snacks and meal replacement products with special nutrition and function: a review. Drying Technology, 40 (8), 1582-1597. doi: 10.1080/07373937.2021.1967375

Recent development of carbon quantum dots: biological toxicity, antibacterial properties and application in foods

Sun, Yanan, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2022). Recent development of carbon quantum dots: biological toxicity, antibacterial properties and application in foods. Food Reviews International, 38 (7), 1513-1532. doi: 10.1080/87559129.2020.1818255

Shelf life extension of aquatic products by applying nanotechnology: a review

Qiu, Liqing, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2022). Shelf life extension of aquatic products by applying nanotechnology: a review. Critical Reviews in Food Science and Nutrition, 62 (6), 1521-1535. doi: 10.1080/10408398.2020.1844139

Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods

Das, Kathika, Zhang, Min, Bhandari, Bhesh, Chen, Huizhi, Bai, Baosong and Roy, Manik Chandra (2022). Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods. Food Reviews International, 39 (7), 1-31. doi: 10.1080/87559129.2022.2027436

Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gels

Ramdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2021). Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gels. Food Research International, 150 (Part A) 110778, 110778. doi: 10.1016/j.foodres.2021.110778

Influence of drying method and 3D design on the 4D morphing of beef products

Dick, Arianna, Gao, Yiheng, Bhandari, Bhesh and Prakash, Sangeeta (2021). Influence of drying method and 3D design on the 4D morphing of beef products. Applied Food Research, 1 (2) 100017, 1-11. doi: 10.1016/j.afres.2021.100017

Modulation fat globules of the plant-based cream emulsion: influence of the source of plant proteins

Ningtyas, Dian W., Bhandari, Bhesh and Prakash, Sangeeta (2021). Modulation fat globules of the plant-based cream emulsion: influence of the source of plant proteins. Innovative Food Science and Emerging Technologies, 74 102852, 102852. doi: 10.1016/j.ifset.2021.102852

Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubbles

Phan, Khanh, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2021). Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubbles. Food Chemistry, 363 130299, 130299. doi: 10.1016/j.foodchem.2021.130299

Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage

Ho, Thao M., Ton, Trinh T., Gaiani, Claire, Bhandari, Bhesh R. and Bansal, Nidhi (2021). Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage. Food Chemistry, 361 130136, 130136. doi: 10.1016/j.foodchem.2021.130136

Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varieties

Chao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2021). Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varieties. Journal of Cereal Science, 102 103345, 103345. doi: 10.1016/j.jcs.2021.103345

ICEF13 special issue on Food Engineering for Nutrition and Digestion

Bhandari, Bhesh, Juliano, Pablo, Knoerzer, Kai, Minh Nguyen, and Buckow, Roman (2021). ICEF13 special issue on Food Engineering for Nutrition and Digestion. Journal of Food Engineering, 308 110668, 110668. doi: 10.1016/j.jfoodeng.2021.110668

Drip loss control technology of frozen fruit and vegetables during thawing: a review

Wu, Jianghong, Zhang, Min, Bhandari, Bhesh and Yang, Chao-hui (2021). Drip loss control technology of frozen fruit and vegetables during thawing: a review. International Agrophysics, 35 (3), 235-250. doi: 10.31545/intagr/142289

Glass transition and crystallization of solid model system of jujube slice as influenced by sugars and organic acids

Hou, Haonan, Chen, Qinqin, Bi, Jinfeng, Bhandari, Bhesh, Wu, Xinye, Jin, Xinwen, Shi, Yong, Qiao, Yening, Gou, Min and Shi, Juling (2021). Glass transition and crystallization of solid model system of jujube slice as influenced by sugars and organic acids. Food Chemistry, 359 129935, 129935. doi: 10.1016/j.foodchem.2021.129935

Preface

Ho, Thao M., Yoshii, Hidefumi, Terao, Keiji and Bhandari, Bhesh R. (2021). Preface. Functionality of Cyclodextrins in Encapsulation for Food Applications, v-vi.

Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant: improving the physiological quality of fresh-cut eggplant

Wu, Dan, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2021). Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant: improving the physiological quality of fresh-cut eggplant. Food Bioscience, 43 101302, 101302. doi: 10.1016/j.fbio.2021.101302

Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients

Dick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2021). Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients. LWT, 150 111915, 111915. doi: 10.1016/j.lwt.2021.111915

Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juice

Xu, Baoguo, Chen, Jianan, Azam, S. M. Roknul, Feng, Min, Wei, Benxi, Yan, Weiqiang, Zhou, Cunshan, Ma, Haile, Bhandari, Bhesh, Ren, Guangyue and Duan, Xu (2021). Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juice. Journal of Food Measurement and Characterization, 16 (1), 762-771. doi: 10.1007/s11694-021-01202-3

The role of hydrocolloids on the 3D printability of meat products

Dick, Arianna, Dong, Xiuping, Bhandari, Bhesh and Prakash, Sangeeta (2021). The role of hydrocolloids on the 3D printability of meat products. Food Hydrocolloids, 119 106879, 106879. doi: 10.1016/j.foodhyd.2021.106879

3d printing of shiitake mushroom incorporated with gums as dysphagia diet

Liu, Zhenbin, Bhandari, Bhesh, Guo, Chaofan, Zheng, Wenqi, Cao, Shangqiao, Lu, Hongyu, Mo, Haizhen and Li, Hongbo (2021). 3d printing of shiitake mushroom incorporated with gums as dysphagia diet. Foods, 10 (9) 2189. doi: 10.3390/foods10092189

3d printing of steak‐like foods based on textured soybean protein

Chen, Yangyang, Zhang, Min and Bhandari, Bhesh (2021). 3d printing of steak‐like foods based on textured soybean protein. Foods, 10 (9) 2011, 2011. doi: 10.3390/foods10092011

Nanoemulsion-based edible coatings loaded with fennel essential oil/cinnamaldehyde: characterization, antimicrobial property and advantages in pork meat patties application

Sun, Yanan, Zhang, Min, Bhandari, Bhesh and Bai, Baosong (2021). Nanoemulsion-based edible coatings loaded with fennel essential oil/cinnamaldehyde: characterization, antimicrobial property and advantages in pork meat patties application. Food Control, 127 108151, 108151. doi: 10.1016/j.foodcont.2021.108151

Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents

Zhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2021). Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents. Current Research in Food Science, 4, 577-587. doi: 10.1016/j.crfs.2021.08.007

Establishment of novel standardized operating procedures for LF‐NMR: used in rapid detection of typical fruit and vegetable

Sun, Qing, Zhang, Min, Bhandari, Bhesh and Raghavan, Vijaya (2021). Establishment of novel standardized operating procedures for LF‐NMR: used in rapid detection of typical fruit and vegetable. International Journal of Food Science and Technology, 57 (1) ijfs.15291, 1-9. doi: 10.1111/ijfs.15291

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

Derossi, Antonio, Bhandari, Bhesh, van Bommel, Kjeld, Noort, Martijn and Severini, Carla (2021). Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?. International Journal of Food Science and Technology, 56 (9) ijfs.15258, 4338-4355. doi: 10.1111/ijfs.15258

Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil

Phan, Khanh, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2021). Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil. International Journal of Food Science and Technology, 56 (9) ijfs.15240, 4278-4286. doi: 10.1111/ijfs.15240

Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic

Chitrakar, Bimal, Zhang, Min and Bhandari, Bhesh (2021). Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic. Food Control, 125 108010, 108010. doi: 10.1016/j.foodcont.2021.108010

Ultra high temperature stability of milk protein concentrate: effect of mineral salts addition

Singh, Jaspal, Dean, Agathe, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2021). Ultra high temperature stability of milk protein concentrate: effect of mineral salts addition. Journal of Food Engineering, 300 110503, 110503. doi: 10.1016/j.jfoodeng.2021.110503

Novel technologies for flavor formation in the processing of meat products: a review

Xu, Jingjing, Zhang, Min, Wang, Yuchuan and Bhandari, Bhesh (2021). Novel technologies for flavor formation in the processing of meat products: a review. Food Reviews International, 39 (2), 1-25. doi: 10.1080/87559129.2021.1926480

Development of a continuous membrane nanobubble generation method applicable in liquid food processing

Dhungana, Pramesh and Bhandari, Bhesh (2021). Development of a continuous membrane nanobubble generation method applicable in liquid food processing. International Journal of Food Science and Technology, 56 (9) ijfs.15182, 1-10. doi: 10.1111/ijfs.15182

Dehydration-triggered shape transformation of 4D printed edible gel structure affected by material property and heating mechanism

Liu, Zhenbin, He, Chang, Guo, Chaofan, Chen, Fengying, Bhandari, Bhesh and Zhang, Min (2021). Dehydration-triggered shape transformation of 4D printed edible gel structure affected by material property and heating mechanism. Food Hydrocolloids, 115 106608, 1-11. doi: 10.1016/j.foodhyd.2021.106608

Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter

Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2021). Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter. International Dairy Journal, 117 105003, 1-11. doi: 10.1016/j.idairyj.2021.105003

Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients

Dick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2021). Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients. Future Foods, 3 100006. doi: 10.1016/j.fufo.2020.100006

Influence of emulsifiers and dairy ingredients on manufacturing, microstructure, and physical properties of butter

Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2021). Influence of emulsifiers and dairy ingredients on manufacturing, microstructure, and physical properties of butter. Foods, 10 (5) 1140, 1-14. doi: 10.3390/foods10051140

Modification of pork-skin jelly by enzymatic cross-linking: melting resistance and quality improvement

Liu, Qiong, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2021). Modification of pork-skin jelly by enzymatic cross-linking: melting resistance and quality improvement. International Journal of Food Science and Technology, 56 (5), 2357-2364. doi: 10.1111/ijfs.14859

Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state

Xu, Baoguo, Ren, Aiqing, Chen, Jianan, Li, Hongyan, Wei, Benxi, Wang, Jing, Azam, S.M. Roknul, Bhandari, Bhesh, Zhou, Cunshan and Ma, Haile (2021). Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state. Food Hydrocolloids, 113 106440, 1-8. doi: 10.1016/j.foodhyd.2020.106440

Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study

Goh, Andrea Shi'en, Ningtyas, Dian Widya, Bhandari, Bhesh and Prakash, Sangeeta (2021). Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study. LWT, 141 110873, 110873. doi: 10.1016/j.lwt.2021.110873

Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus

Ghazal, Ahmed Fathy, Zhang, Min, Bhandari, Bhesh and Chen, Huizhi (2021). Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus. Food Research International, 142 110215, 1-17. doi: 10.1016/j.foodres.2021.110215

Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties

Joshi, Sukirti, Sahu, Jatindra K., Bareen, Mohammed A., Prakash, Sangeeta, Bhandari, Bhesh, Sharma, Nitya and Naik, S.N. (2021). Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties. Food Research International, 141 110111, 110111. doi: 10.1016/j.foodres.2021.110111

Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork

Sun, Yanan, Zhang, Min, Bhandari, Bhesh and Bai, Baosong (2021). Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork. International Journal of Biological Macromolecules, 172, 464-474. doi: 10.1016/j.ijbiomac.2021.01.090

Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible roses

Ran, Xin-Li, Zhang, Min, Liu, Wenchao, Qiu, Liqing, Wang, Yuchuan, Bhandari, Bhesh and Wang, Bin (2021). Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible roses. Drying Technology, 39 (9), 1231-1239. doi: 10.1080/07373937.2021.1880433

Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural properties

Bareen, Mohammed A., Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2021). Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural properties. Journal of Food Engineering, 300 110506. doi: 10.1016/j.jfoodeng.2021.110506

Functionality of bovine milk proteins and other factors in foaming properties of milk: a review

Ho, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2021). Functionality of bovine milk proteins and other factors in foaming properties of milk: a review. Critical Reviews in Food Science and Nutrition, 62 (17), 1-21. doi: 10.1080/10408398.2021.1879002

A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberry

Liu, Wenchao, Zhang, Min, Bhandari, Bhesh and Yu, Dongxing (2021). A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberry. LWT- Food Science and Technology, 137 110455, 110455. doi: 10.1016/j.lwt.2020.110455

Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel

Ningtyas, Dian W., Tam, Bavani, Bhandari, Bhesh and Prakash, Sangeeta (2021). Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel. Food Hydrocolloids, 111 106226, 106226. doi: 10.1016/j.foodhyd.2020.106226

Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system

Shi, Yameng, Zhang, Min and Bhandari, Bhesh (2021). Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system. Food Structure-Netherlands, 27 100176, 1-10. doi: 10.1016/j.foostr.2021.100176

4D deformation based on double-layer structure of the pumpkin/paper

Chen, Fengying, Zhang, Min, Liu, Zhenbin and Bhandari, Bhesh (2021). 4D deformation based on double-layer structure of the pumpkin/paper. Food Structure-Netherlands, 27 100168, 1-8. doi: 10.1016/j.foostr.2020.100168

Comparison of microwave short time and oven heating pretreatment on crystallization of raisins

Alvarez, Lorena, Urrutia, Paulina, Olivares, Araceli, Flores, Agustín, Bhandari, Bhesh and Almonacid, Sergio (2021). Comparison of microwave short time and oven heating pretreatment on crystallization of raisins. Foods, 10 (1) 39, 39. doi: 10.3390/foods10010039

Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservation

Chen, Kai, Zhang, Min, Bhandari, Bhesh and Mujumdar, Arun S. (2021). Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservation. Food Research International, 139 109809, 1-13. doi: 10.1016/j.foodres.2020.109809

Formation and stability of carbon dioxide nanobubbles for potential applications in food processing

Phan, Khanh Kim Thi, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2021). Formation and stability of carbon dioxide nanobubbles for potential applications in food processing. Food Engineering Reviews, 13 (1), 3-14. doi: 10.1007/s12393-020-09233-0

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions. Food Chemistry, 333 127538, 127538. doi: 10.1016/j.foodchem.2020.127538

Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment

Zhao, Linlin, Zhang, Min, Bhandari, Bhesh and Bai, Baosong (2020). Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment. International Journal of Food Microbiology, 334 108835, 108835. doi: 10.1016/j.ijfoodmicro.2020.108835

Physical and mechanical properties of alginate based composite gels

Ramdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2020). Physical and mechanical properties of alginate based composite gels. Trends in Food Science and Technology, 106, 150-159. doi: 10.1016/j.tifs.2020.10.002

Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying

Devi, Shoma, Zhang, Min, Ju, Ronghua and Bhandari, Bhesh (2020). Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying. Food Bioscience, 38 100753, 1-9. doi: 10.1016/j.fbio.2020.100753

4D printing of products based on soy protein isolate via microwave heating for flavor development

Phuhongsung, Pattarapon, Zhang, Min and Bhandari, Bhesh (2020). 4D printing of products based on soy protein isolate via microwave heating for flavor development. Food Research International, 137 109605, 109605. doi: 10.1016/j.foodres.2020.109605

Application of power ultrasound in freezing and thawing processes: effect on process efficiency and product quality

Qiu, Liqing, Zhang, Min, Chitrakar, Bimal and Bhandari, Bhesh (2020). Application of power ultrasound in freezing and thawing processes: effect on process efficiency and product quality. Ultrasonics Sonochemistry, 68 105230, 105230. doi: 10.1016/j.ultsonch.2020.105230

Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powder

Teng, Xiuxiu, Zhang, Min, Bhandari, Bhesh and Liu, Yaping (2020). Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powder. Food and Bioproducts Processing, 124, 266-277. doi: 10.1016/j.fbp.2020.08.019

Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture

Zhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2020). Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. International Dairy Journal, 110 104794, 1-10. doi: 10.1016/j.idairyj.2020.104794

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

Dick, Arianna, Bhandari, Bhesh, Dong, Xiuping and Prakash, Sangeeta (2020). Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food. Food Hydrocolloids, 107 105940, 105940. doi: 10.1016/j.foodhyd.2020.105940

Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios

Xiong, Xiaoying, Ho, Minh Thao, Bhandari, Bhesh and Bansal, Nidhi (2020). Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios. International Dairy Journal, 109 104758, 104758. doi: 10.1016/j.idairyj.2020.104758

Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream

Adhikari, Bhaskar Mani, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. International Dairy Journal, 109 104789, 1-10. doi: 10.1016/j.idairyj.2020.104789

Editorial

Bhandari, Bhesh and Quek, Siew Young (2020). Editorial. Future Foods, 1-2 100004. doi: 10.1016/j.fufo.2020.100004

Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages

Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages. Journal of Food Science, 85 (10) 1750-3841.15397, 3012-3019. doi: 10.1111/1750-3841.15397

Recent development of innovative methods for efficient frying technology

Devi, Shoma, Zhang, Min, Ju, Ronghua and Bhandari, Bhesh (2020). Recent development of innovative methods for efficient frying technology. Critical Reviews in Food Science and Nutrition, 61 (22), 1-16. doi: 10.1080/10408398.2020.1804319

Assessment of anticaking agent on caking behavior of jujube amorphous powder via glass transition and state diagram

Addo, Keren Agyekumwaa, Bi, Jinfeng, Chen, Qinqin, Bhandari, Bhesh, Lyu, Jian, Wu, Xinye, Jin, Xinwen, Qiao, Yening, Hou, Haonao and Li, Chunhong (2020). Assessment of anticaking agent on caking behavior of jujube amorphous powder via glass transition and state diagram. Food and Bioprocess Technology, 13 (9), 1588-1599. doi: 10.1007/s11947-020-02493-y

Impact of thermal pretreatment on crystallization of Thompson raisins

Alvarez, Lorena, Urrutia, Paulina, Olivares, Araceli, Flores, Agustín, Bhandari, Bhesh, Truong, Tuyen and Almonacid, Sergio (2020). Impact of thermal pretreatment on crystallization of Thompson raisins. Food Chemistry, 317 126381, 126381. doi: 10.1016/j.foodchem.2020.126381

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano-emulsified essential oils

Li, Kun, Zhang, Min, Bhandari, Bhesh, Xu, Jicheng and Yang, Chaohui (2020). Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano-emulsified essential oils. Journal of Food Process Engineering, 43 (9) e13475, e13475. doi: 10.1111/jfpe.13475

Effect of the native fat globule size on foaming properties and foam structure of milk

Ho, Thao M., Dhungana, Pramesh, Bhandari, Bhesh and Bansal, Nidhi (2020). Effect of the native fat globule size on foaming properties and foam structure of milk. Journal of Food Engineering, 291 110227, 110227. doi: 10.1016/j.jfoodeng.2020.110227

Modelling of simultaneous heat and mass transfer considering the spatial distribution of air velocity during intermittent microwave convective drying

Khan, Md. Imran H., Welsh, Zachary, Gu, Yuantong, Karim, M. A. and Bhandari, B. (2020). Modelling of simultaneous heat and mass transfer considering the spatial distribution of air velocity during intermittent microwave convective drying. International Journal of Heat and Mass Transfer, 153 119668, 119668. doi: 10.1016/j.ijheatmasstransfer.2020.119668

Nanotechnology– a shelf life extension strategy for fruits and vegetables

Liu, Wenchao, Zhang, Min and Bhandari, Bhesh (2020). Nanotechnology– a shelf life extension strategy for fruits and vegetables. Critical Reviews in Food Science and Nutrition, 60 (10), 1706-1721. doi: 10.1080/10408398.2019.1589415

Effects of infrared freeze drying on volatile profile,FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)

Qiu, Liqing, Zhang, Min, Bhandari, Bhesh and Wang, Bin (2020). Effects of infrared freeze drying on volatile profile,FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower). Journal of the Science of Food and Agriculture, 100 (13) jsfa.10538, 4791-4800. doi: 10.1002/jsfa.10538

Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying

Dhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying. Drying Technology, 39 (15), 1-13. doi: 10.1080/07373937.2020.1758129

A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit

Fan, Kai, Zhang, Min, Wang, Weiqin and Bhandari, Bhesh (2020). A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit. International Journal of Refrigeration, 113, 49-57. doi: 10.1016/j.ijrefrig.2020.02.013

Development of Chinese yam/chicken semi-liquid paste for space foods

Jiang, Jiahui, Zhang, Min, Bhandari, Bhesh and Cao, Ping (2020). Development of Chinese yam/chicken semi-liquid paste for space foods. LWT, 125 109251, 1-7. doi: 10.1016/j.lwt.2020.109251

Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein

Xu, Baoguo, Yuan, Jun, Wang, Lin, Lu, Feng, Wei, Benxi, Azam, Roknul S.M., Ren, Xiaofeng, Zhou, Cunshan, Ma, Haile and Bhandari, Bhesh (2020). Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein. Ultrasonics Sonochemistry, 63 104930, 1-8. doi: 10.1016/j.ultsonch.2019.104930

Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures

Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. LWT, 126 109308, 1-9. doi: 10.1016/j.lwt.2020.109308

Use of potato processing by-product: effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks

Feng, Chunyan, Zhang, Min, Bhandari, Bhesh and Ye, Yufen (2020). Use of potato processing by-product: effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks. LWT, 125 109265, 1-9. doi: 10.1016/j.lwt.2020.109265

Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate

Sharma Khanal, Bal Kumari, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2020). Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate. Journal of Food Engineering, 270 109749, 109749. doi: 10.1016/j.jfoodeng.2019.109749

Acetylation of intact white rice grains to alter the physicochemical properties

Nawaz, Malik Adil, Singh, Tanoj Kumar, Tan, Melvin, Prakash, Sangeeta, Fukai, Shu and Bhandari, Bhesh (2020). Acetylation of intact white rice grains to alter the physicochemical properties. Journal of Cereal Science, 92 102928, 1-9. doi: 10.1016/j.jcs.2020.102928

Efficacy of ultrasound treatment in the and removal of pesticide residues from fresh vegetables: a review

Azam, S M Roknul, Ma, Haile, Xu, Baoguo, Devi, Shoma, Siddique, Md Abu Bakar, Stanley, Sarah L., Bhandari, Bhesh and Zhu, Junsong (2020). Efficacy of ultrasound treatment in the and removal of pesticide residues from fresh vegetables: a review. Trends in Food Science and Technology, 97, 417-432. doi: 10.1016/j.tifs.2020.01.028

Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness

Chen, Hui-zhi, Zhang, Min, Bhandari, Bhesh and Yang, Chao-hui (2020). Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness. Food Hydrocolloids, 100 105438, 105438. doi: 10.1016/j.foodhyd.2019.105438

Effect of CO2 bubbles on crystallization behavior of anhydrous milk fat

Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of CO2 bubbles on crystallization behavior of anhydrous milk fat. Journal of the American Oil Chemists' Society, 97 (4) aocs.12343, 363-375. doi: 10.1002/aocs.12343

Texture modification of 3D printed air-fried potato snack by varying its internal structure with the potential to reduce oil content

Liu, Zhenbin, Dick, Arianna, Prakash, Sangeeta, Bhandari, Bhesh and Zhang, Min (2020). Texture modification of 3D printed air-fried potato snack by varying its internal structure with the potential to reduce oil content. Food and Bioprocess Technology, 13 (3), 564-576. doi: 10.1007/s11947-020-02408-x

Investigation of effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads by E-nose, GC-MS, and sensory evaluation

Jiang, Hongyao, Zhang, Min, Liu, Wenchao, Bhandari, Bhesh and Yang, Chaohui (2020). Investigation of effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads by E-nose, GC-MS, and sensory evaluation. Journal of Food Processing and Preservation, 44 (4) e14382. doi: 10.1111/jfpp.14382

A novel combination of enzymatic hydrolysis and fermentation: effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage

Lao, Yanyan, Zhang, Min, Li, Zhongqin and Bhandari, Bhesh (2020). A novel combination of enzymatic hydrolysis and fermentation: effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage. LWT, 120 108934, 108934. doi: 10.1016/j.lwt.2019.108934

Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams

Dhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams. International Dairy Journal, 105 104671, 104671. doi: 10.1016/j.idairyj.2020.104671

Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: effects of variables on the viability

Liu, Zhenbin, Bhandari, Bhesh and Zhang, Min (2020). Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: effects of variables on the viability. Food Research International, 128 108795, 1-11. doi: 10.1016/j.foodres.2019.108795

3D food printing as a promising tool for food fabrication: 3D printing of chocolate

Sylvester, M., Bhandari, B. and Prakash, S. (2020). 3D food printing as a promising tool for food fabrication: 3D printing of chocolate. Food Research, 4, 42-53. doi: 10.26656/fr.2017.4(S6).054

Color stability and anthocyanins retention in microwave-thermally treated rose powder extracts during storage

Barani, Yoon Hlaine, Zhang, Min, Bhandari, Bhesh and Wang, Bing (2020). Color stability and anthocyanins retention in microwave-thermally treated rose powder extracts during storage. Journal of Food Processing and Preservation, 44 (10) e14727. doi: 10.1111/jfpp.14727

Effects of cryoprotectants on Nostoc sphaeroides superchilled at low temperature (−3.0°C) and their action mechanisms

Wu, Xiao-Fei, Zhang, Min, Sun, Yanan, Bhandari, Bhesh and Fan, Dongcui (2020). Effects of cryoprotectants on Nostoc sphaeroides superchilled at low temperature (−3.0°C) and their action mechanisms. Journal of Food Process Engineering, 43 (10) e13488. doi: 10.1111/jfpe.13488

Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products

Liu, Qiong, Zhang, Min, Bhandari, Bhesh, Xu, Jicheng and Yang, Chaohui (2020). Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products. Food Control, 107 106771, 106771. doi: 10.1016/j.foodcont.2019.106771

Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: a comparison with shear-homogenization

Abesinghe, A. M.N.L., Vidanarachchi, J. K., Islam, N., Prakash, S., Silva, K. F.S.T., Bhandari, B. and Karim, M. A. (2020). Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: a comparison with shear-homogenization. Innovative Food Science and Emerging Technologies, 59 102237, 102237. doi: 10.1016/j.ifset.2019.102237

Food waste as a carbon source in carbon quantum dots technology and their applications in food safety detection

Fan, Hanzhi, Zhang, Min, Bhandari, Bhesh and Yang, Chao-hui (2020). Food waste as a carbon source in carbon quantum dots technology and their applications in food safety detection. Trends in Food Science and Technology, 95, 86-96. doi: 10.1016/j.tifs.2019.11.008

Freshness monitoring technology of fish products in intelligent packaging

Wu, Dan, Zhang, Min, Chen, Huizhi and Bhandari, Bhesh (2020). Freshness monitoring technology of fish products in intelligent packaging. Critical Reviews in Food Science and Nutrition, 61 (8), 1-14. doi: 10.1080/10408398.2020.1757615

Improvement of 3D printing properties of rose-sodium alginate heterogeneous gel by adjusting rose material

Feng, Chunyan, Zhang, Min, Bhandari, Bhesh, Wang, Yuchuan and Wang, Bin (2020). Improvement of 3D printing properties of rose-sodium alginate heterogeneous gel by adjusting rose material. Journal of Food Process Engineering, 44 (1) e13583. doi: 10.1111/jfpe.13583

Improving thawed quality of hot-pot vegetable balls by a freeze–thaw stability control by adding hydrocolloids

Jiang, Hongyao, Zhang, Min, Sun, Yanan, Bhandari, Bhesh and Wang, Xi (2020). Improving thawed quality of hot-pot vegetable balls by a freeze–thaw stability control by adding hydrocolloids. Journal of Food Process Engineering, 43 (11) e13518. doi: 10.1111/jfpe.13518

Nanobubbles: fundamental characteristics and applications in food processing

Thi Phan, Khanh Kim, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2020). Nanobubbles: fundamental characteristics and applications in food processing. Trends in Food Science and Technology, 95, 118-130. doi: 10.1016/j.tifs.2019.11.019

Optimization of the formulation and properties of 3D-printed complex egg white protein objects

Liu, Lili, Yang, Xiaopan, Bhandari, Bhesh, Meng, Yuanyuan and Prakash, Sangeeta (2020). Optimization of the formulation and properties of 3D-printed complex egg white protein objects. Foods, 9 (2) 9020164, 164. doi: 10.3390/foods9020164

Current processing and packing technology for space foods: a review

Jiang, Jiahui, Zhang, Min, Bhandari, Bhesh and Cao, Ping (2019). Current processing and packing technology for space foods: a review. Critical Reviews in Food Science and Nutrition, 60 (21), 1-16. doi: 10.1080/10408398.2019.1700348

Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositions

Truong, Tuyen, Dahal, Deepa, Urrutia, Paulina, Alvarez, Lorena, Almonacid, Sergio and Bhandari, Bhesh (2019). Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositions. Food Chemistry, 311 125929, 1-9. doi: 10.1016/j.foodchem.2019.125929

Edible flowers: review of flower processing and extraction of bioactive compounds by novel technologies

Zhao, Linlin, Fan, Hanzhi, Zhang, Min, Chitrakar, Bimal, Bhandari, Bhesh and Wang, Bin (2019). Edible flowers: review of flower processing and extraction of bioactive compounds by novel technologies. Food Research International, 126 108660, 108660. doi: 10.1016/j.foodres.2019.108660

Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezing

Xu, Baoguo, Azam, Roknul S.M., Wang, Bo, Zhang, Min and Bhandari, Bhesh (2019). Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezing. International Journal of Refrigeration, 108, 53-59. doi: 10.1016/j.ijrefrig.2019.09.005

Novel technologies in utilization of byproducts of animal food processing: a review

Shen, Xu, Zhang, Min, Bhandari, Bhesh and Gao, Zhongxue (2019). Novel technologies in utilization of byproducts of animal food processing: a review. Critical Reviews in Food Science and Nutrition, 59 (21), 3420-3430. doi: 10.1080/10408398.2018.1493428

A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods

Teng, Xiuxiu, Zhang, Min, Bhandari, Bhesh, Xu, Jichen and Li, Yaping (2019). A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods. Drying Technology, 38 (14), 1929-1942. doi: 10.1080/07373937.2019.1679831

A hybrid vacuum frying process assisted by ultrasound and microwave to enhance the kinetics of moisture loss and quality of fried edamame

Mojaharul Islam, Md., Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2019). A hybrid vacuum frying process assisted by ultrasound and microwave to enhance the kinetics of moisture loss and quality of fried edamame. Food and Bioproducts Processing, 118, 326-335. doi: 10.1016/j.fbp.2019.10.004

Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage

Ho, Thao M., Chan, Sophia, Yago, Anya J.E., Shravya, Ruchitha, Bhandari, Bhesh R. and Bansal, Nidhi (2019). Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage. Food Chemistry, 295, 224-233. doi: 10.1016/j.foodchem.2019.05.122

A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuce

Fan, Kai, Zhang, Min, Bhandari, Bhesh and Jiang, Fangjun (2019). A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuce. LWT- Food Science and Technology, 113 108315, 108315. doi: 10.1016/j.lwt.2019.108315

Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes

Dhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes. Food Research International, 123, 153-165. doi: 10.1016/j.foodres.2019.04.054

Dielectric properties of carrots affected by ultrasound treatment in water and oil medium simulated systems

Ran, Xin-li, Zhang, Min, Wang, Yuchuan and Bhandari, Bhesh (2019). Dielectric properties of carrots affected by ultrasound treatment in water and oil medium simulated systems. Ultrasonics Sonochemistry, 56, 150-159. doi: 10.1016/j.ultsonch.2019.04.016

Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualities

Sun, Yanan, Zhang, Min, Bhandari, Bhesh and Yang, Chao-hui (2019). Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualities. Food Research International, 126 108670, 108670. doi: 10.1016/j.foodres.2019.108670

Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods

Adhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods. Food Biophysics, 15 (1), 97-112. doi: 10.1007/s11483-019-09604-z

Effects of superfine grinding on the properties and qualities of Cordyceps militaris and its spent substrate

Shi, Hao, Zhang, Min, Bhandari, Bhesh, Wang, Yuchuan and Yi, Sifu (2019). Effects of superfine grinding on the properties and qualities of Cordyceps militaris and its spent substrate. Journal of Food Processing and Preservation, 43 (11) e14169. doi: 10.1111/jfpp.14169

Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour

Li, Linlin, Zhang, Min and Bhandari, Bhesh (2019). Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour. LWT - Food Science and Technology, 111, 182-189. doi: 10.1016/j.lwt.2019.05.034

Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze-drying characteristics of Chinese yam

Li, Linlin, Zhang, Min, Song, Xiaoning, Wang, Weiqin and Bhandari, Bhesh (2019). Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze-drying characteristics of Chinese yam. Journal of the Science of Food and Agriculture, 99 (14) jsfa.9938, 6572-6581. doi: 10.1002/jsfa.9938

Texture‐modified 3D printed dark chocolate: sensory evaluation and consumer perception study

Mantihal, Sylvester, Prakash, Sangeeta and Bhandari, Bhesh (2019). Texture‐modified 3D printed dark chocolate: sensory evaluation and consumer perception study. Journal of Texture Studies, 50 (5) jtxs.12472, 386-399. doi: 10.1111/jtxs.12472

Assessing the 3D printing precision and texture properties of brown rice induced by infill levels and printing variables

Huang, Meng-sha, Zhang, Min and Bhandari, Bhesh (2019). Assessing the 3D printing precision and texture properties of brown rice induced by infill levels and printing variables. Food and Bioprocess Technology, 12 (7), 1185-1196. doi: 10.1007/s11947-019-02287-x

3D printing of meat

Dick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2019). 3D printing of meat. Meat Science, 153, 35-44. doi: 10.1016/j.meatsci.2019.03.005

A comparative study between syringe-based and screw-based 3D food printers by computational simulation

Guo, Chao-Fan, Zhang, Min and Bhandari, Bhesh (2019). A comparative study between syringe-based and screw-based 3D food printers by computational simulation. Computers and Electronics in Agriculture, 162, 397-404. doi: 10.1016/j.compag.2019.04.032

Edible flowers with the common name “marigold”: their therapeutic values and processing

Chitrakar, Bimal, Zhang, Min and Bhandari, Bhesh (2019). Edible flowers with the common name “marigold”: their therapeutic values and processing. Trends in Food Science & Technology, 89, 76-87. doi: 10.1016/j.tifs.2019.05.008

Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels

Truong, Tuyen, Prakash, Sangeeta and Bhandari, Bhesh (2019). Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels. Food Chemistry, 285, 86-93. doi: 10.1016/j.foodchem.2019.01.134

Novel intelligent detection of safer water activity by LF-NMR spectra for selected fruits and vegetables during drying

Chitrakar, Bimal, Zhang, Min and Bhandari, Bhesh (2019). Novel intelligent detection of safer water activity by LF-NMR spectra for selected fruits and vegetables during drying. Food and Bioprocess Technology, 12 (7), 1093-1101. doi: 10.1007/s11947-019-02278-y

Post-processing feasibility of composite-layer 3D printed beef

Dick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2019). Post-processing feasibility of composite-layer 3D printed beef. Meat Science, 153, 9-18. doi: 10.1016/j.meatsci.2019.02.024

Textural modification of 3D printed dark chocolate by varying internal infill structure

Mantihal, Sylvester, Prakash, Sangeeta and Bhandari, Bhesh (2019). Textural modification of 3D printed dark chocolate by varying internal infill structure. Food Research International, 121, 648-657. doi: 10.1016/j.foodres.2018.12.034

Water crystallisation of model sugar solutions with nanobubbles produced from dissolved carbon dioxide

Adhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Water crystallisation of model sugar solutions with nanobubbles produced from dissolved carbon dioxide. Food Biophysics, 14 (4), 403-414. doi: 10.1007/s11483-019-09590-2

A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris

Wu, Xiao-fei, Zhang, Min and Bhandari, Bhesh (2019). A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris. Innovative Food Science and Emerging Technologies, 54, 34-42. doi: 10.1016/j.ifset.2019.03.003

Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat

Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2019). Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat. International Dairy Journal, 93, 45-56. doi: 10.1016/j.idairyj.2019.02.001

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour. Food Research International, 120, 586-594. doi: 10.1016/j.foodres.2018.11.009

The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control, 100, 8-16. doi: 10.1016/j.foodcont.2018.12.048

Improving hydrophilic barriers of encapsulated compounds in Ca-alginate microgel particles through a new ionotropic gelation method for double emulsion droplets

Lee, Boon-Beng, Bhandari, Bhesh R., Ching, Su Hung and Howes, Tony (2019). Improving hydrophilic barriers of encapsulated compounds in Ca-alginate microgel particles through a new ionotropic gelation method for double emulsion droplets. Food Biophysics, 14 (4), 365-382. doi: 10.1007/s11483-019-09586-y

Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate

Mantihal, Sylvester, Prakash, Sangeeta, Godoi, Fernanda Condi and Bhandari, Bhesh (2019). Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate. Food Research International, 119, 161-169. doi: 10.1016/j.foodres.2019.01.056

Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosus

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosus. LWT, 105, 16-22. doi: 10.1016/j.lwt.2019.01.063

Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR

Sun, Yanan, Zhang, Min, Bhandari, Bhesh and Yang, Peiqiang (2019). Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR. Food Research International, 119, 417-425. doi: 10.1016/j.foodres.2019.02.019

Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices

Fan, Kai, Zhang, Min and Bhandari, Bhesh (2019). Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices. Food and Bioproducts Processing, 115, 154-164. doi: 10.1016/j.fbp.2019.03.011

Time dependent gelling properties of cuboid alginate gels made by external gelation method: effects of alginate-CaCl2 solution ratios and pH

Ramdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2019). Time dependent gelling properties of cuboid alginate gels made by external gelation method: effects of alginate-CaCl2 solution ratios and pH. Food Hydrocolloids, 90, 232-240. doi: 10.1016/j.foodhyd.2018.12.022

Insight into the effect of glycerol on stability of globular proteins in high protein model system

Chen, Xiaoxia, Bhandari, Bhesh and Zhou, Peng (2019). Insight into the effect of glycerol on stability of globular proteins in high protein model system. Food Chemistry, 278, 780-785. doi: 10.1016/j.foodchem.2018.11.117

Efficient plant foods processing based on infrared heating

Lao, Yanyan, Zhang, Min, Chitrakar, Bimal, Bhandari, Bhesh and Fan, Dongcui (2019). Efficient plant foods processing based on infrared heating. Food Reviews International, 35 (7), 640-663. doi: 10.1080/87559129.2019.1600537

Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)

Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP). Journal of Food Engineering, 246, 86-94. doi: 10.1016/j.jfoodeng.2018.11.003

Effects of microwave assisted pulse fluidized bed freeze-drying (MPFFD) on quality attributes of Cordyceps militaris

Wu, Xiao-Fei, Zhang, Min, Bhandari, Bhesh and Li, Zhongqin (2019). Effects of microwave assisted pulse fluidized bed freeze-drying (MPFFD) on quality attributes of Cordyceps militaris. Food Bioscience, 28, 7-14. doi: 10.1016/j.fbio.2019.01.001

Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids

Zhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2019). Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids. Food Hydrocolloids, 89, 874-884. doi: 10.1016/j.foodhyd.2018.12.005

Co-melting behaviour of sucrose, glucose & fructose

Wang, Yong, Truong, Tuyen, Li, He and Bhandari, Bhesh (2019). Co-melting behaviour of sucrose, glucose & fructose. Food Chemistry, 275, 292-298. doi: 10.1016/j.foodchem.2018.09.109

Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

Yang, Fanli, Guo, Chaofan, Zhang, Min, Bhandari, Bhesh and Liu, Yaping (2019). Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation. LWT, 102, 89-99. doi: 10.1016/j.lwt.2018.12.031

Correction: 3D printing complex egg white protein objects: properties and optimization

Liu, Lili, Meng, Yuanyuan, Bhandari, Bhesh, Dai, Xiaoning, Chen, Ke, Zhu, Yang and Prakash, Sangeeta (2019). Correction: 3D printing complex egg white protein objects: properties and optimization. Food and Bioprocess Technology, 12 (2), 280-280. doi: 10.1007/s11947-018-2219-x

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

Liu, Zhenbin, Bhandari, Bhesh, Prakash, Sangeeta, Mantihal, Sylvester and Zhang, Min (2019). Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing. Food Hydrocolloids, 87, 413-424. doi: 10.1016/j.foodhyd.2018.08.026

Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

Sharma Khanal, Bal Kumari, Budiman, Chrysanthea, Hodson, Mark P., Plan, Manuel R.R., Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. Journal of Food Engineering, 242, 94-105. doi: 10.1016/j.jfoodeng.2018.08.019

Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution

Zhu, Yang, Bhandari, Bhesh, Pang, Zhihua, Liu, Xinqi and Prakash, Sangeeta (2019). Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution. LWT, 100, 150-157. doi: 10.1016/j.lwt.2018.10.042

Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactions

Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactions. Food Research International, 116, 103-113. doi: 10.1016/j.foodres.2018.12.049

3D printing of Cordyceps flower powder

Teng, Xiuxiu, Zhang, Min and Bhandri, Bhesh (2019). 3D printing of Cordyceps flower powder. Journal of Food Process Engineering, 42 (6) e13179. doi: 10.1111/jfpe.13179

Controlling the three-dimensional printing mechanical properties of Nostoc sphaeroides system

Feng, Chunyan, Zhang, Min and Bhandari, Bhesh (2019). Controlling the three-dimensional printing mechanical properties of Nostoc sphaeroides system. Food Biophysics, 15 (2), 240-248. doi: 10.1007/s11483-019-09611-0

Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil

Frieler, Lukas, Ho, Thao M., Anthony, Anita, Hidefumi, Yoshii, Yago, Anya J. E. and Bhandari, Bhesh R. (2019). Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil. Journal of Food Science and Technology, 56 (3), 1519-1529. doi: 10.1007/s13197-019-03643-7

Development of a novel colorimetric food package label for monitoring lean pork freshness

Chen, Hui-zhi, Zhang, Min, Bhandari, Bhesh and Yang, Chao-hui (2019). Development of a novel colorimetric food package label for monitoring lean pork freshness. LWT, 99, 43-49. doi: 10.1016/j.lwt.2018.09.048

Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System

Xu, Kejing, Zhang, Min and Bhandari, Bhesh (2019). Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System. Food Biophysics, 15 (2), 249-260. doi: 10.1007/s11483-019-09615-w

Effect of pre-emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced-fat filling in steamed buns

Li, Kun, Zhang, Min, Bhandari, Bhesh, Li, Linlin and Yang, Chaohui (2019). Effect of pre-emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced-fat filling in steamed buns. Journal of Food Process Engineering, 43 (2) e13306, e13306. doi: 10.1111/jfpe.13306

Improving the three-dimensional printability of taro paste by the addition of additives

Huang, Meng-sha, Zhang, Min, Bhandari, Bhesh and Liu, Yaping (2019). Improving the three-dimensional printability of taro paste by the addition of additives. Journal of Food Process Engineering, 43 (5) e13090, e13090. doi: 10.1111/jfpe.13090

Model building and slicing in food 3D printing processes: a review

Guo, Chaofan, Zhang, Min and Bhandari, Bhesh (2019). Model building and slicing in food 3D printing processes: a review. Comprehensive Reviews in Food Science and Food Safety, 18 (4) 1541-4337.12443, 1052-1069. doi: 10.1111/1541-4337.12443

Size reduction of raw material powder: the key factor to affect the properties of wasabi (Eutrema yunnanense) paste

Qiu, Liqing, Zhang, Min, Bhandari, Bhesh, Fang, Zhongxiang and Liu, Yaping (2019). Size reduction of raw material powder: the key factor to affect the properties of wasabi (Eutrema yunnanense) paste. Advanced Powder Technology, 30 (8), 1544-1550. doi: 10.1016/j.apt.2019.04.032

LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying

Li, Linlin, Zhang, Min, Bhandari, Bhesh and Zhou, Lequn (2018). LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying. Drying Technology, 36 (16), 2006-2015. doi: 10.1080/07373937.2018.1432643

Determination of postharvest quality of cucumbers using nuclear magnetic resonance and electronic nose combined with chemometric methods

Feng, Lei, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2018). Determination of postharvest quality of cucumbers using nuclear magnetic resonance and electronic nose combined with chemometric methods. Food and Bioprocess Technology, 11 (12), 2142-2152. doi: 10.1007/s11947-018-2171-9

Application of electronic tongue for fresh foods quality evaluation: a review

Jiang, Hongyao, Zhang, Min, Bhandari, Bhesh and Adhikari, Benu (2018). Application of electronic tongue for fresh foods quality evaluation: a review. Food Reviews International, 34 (8), 746-769. doi: 10.1080/87559129.2018.1424184

A novel method using MOS electronic nose and ELM for predicting postharvest quality of cherry tomato fruit treated with high pressure argon

Feng, Lei, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2018). A novel method using MOS electronic nose and ELM for predicting postharvest quality of cherry tomato fruit treated with high pressure argon. Computers and Electronics in Agriculture, 154, 411-419. doi: 10.1016/j.compag.2018.09.032

Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products

Zhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2018). Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products. Food Hydrocolloids, 84, 292-302. doi: 10.1016/j.foodhyd.2018.06.016

Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol Solutions

Chen, Xiaoxia, Zhang, Lina, Bhandari, Bhesh and Zhou, Peng (2018). Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol Solutions. Journal of Agricultural and Food Chemistry, 66 (40), 10558-10566. doi: 10.1021/acs.jafc.8b03544

Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion

Qamar, Sadia, Bhandari, Bhesh and Prakash, Sangeeta (2018). Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion. Food Research International, 116, 1374-1385. doi: 10.1016/j.foodres.2018.10.028

Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes

Liu, Zhenbin, Zhang, Min and Bhandari, Bhesh (2018). Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes. International Journal of Biological Macromolecules, 117, 1179-1187. doi: 10.1016/j.ijbiomac.2018.06.048

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Khanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta, Liu, Dasong, Zhou, Peng and Bansal, Nidhi (2018). Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocolloids, 83, 97-108. doi: 10.1016/j.foodhyd.2018.03.015

Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound-assisted microwave vacuum frying

Huang, Meng-sha, Zhang, Min and Bhandari, Bhesh (2018). Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound-assisted microwave vacuum frying. Journal of Food Process Engineering, 41 (6) e12835, e12835. doi: 10.1111/jfpe.12835

Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave-assisted vacuum frying

Qiu, Liqing, Zhang, Min, Wang, Yuchuan and Bhandari, Bhesh (2018). Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave-assisted vacuum frying. Journal of Food Process Engineering, 41 (8) e12879, e12879. doi: 10.1111/jfpe.12879

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

Liu, Zhenbin, Bhandari, Bhesh, Prakash, Sangeeta and Zhang, Min (2018). Creation of internal structure of mashed potato construct by 3D printing and its textural properties. Food Research International, 111, 534-543. doi: 10.1016/j.foodres.2018.05.075

Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate

Azam, Roknul S. M., Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2018). Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate. Food Biophysics, 13 (3), 250-262. doi: 10.1007/s11483-018-9531-x

Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum fried apple chips

Shen, Xu, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2018). Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum fried apple chips. Journal of the Science of Food and Agriculture, 98 (12), 4436-4444. doi: 10.1002/jsfa.8966

Effects of microwave-assisted pulse-spouted bed freeze-drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militaris

Wu, Xiao-Fei, Zhang, Min, Bhandari, Bhesh and Li, Zhongqin (2018). Effects of microwave-assisted pulse-spouted bed freeze-drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militaris. Journal of the science of food and agriculture, 98 (12), 4634-4643. doi: 10.1002/jsfa.8993

Microorganism control and product quality improvement of twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurization

Xu, Jicheng, Zhang, Min, Bhandari, Bhesh and Cao, Ping (2018). Microorganism control and product quality improvement of twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurization. LWT, 95, 65-71. doi: 10.1016/j.lwt.2018.04.067

3D printed milk protein food simulant: improving the printing performance of milk protein concentration by incorporating whey protein isolate

Liu, Yaowei, Liu, Dasong, Wei, Guanmian, Ma, Ying, Bhandari, Bhesh and Zhou, Peng (2018). 3D printed milk protein food simulant: improving the printing performance of milk protein concentration by incorporating whey protein isolate. Innovative Food Science and Emerging Technologies, 49, 116-126. doi: 10.1016/j.ifset.2018.07.018

Foaming properties and foam structure of milk during storage

Ho, Thao M., Le, Thi Huynh Anh, Yan, Anna, Bhandari, Bhesh R. and Bansal, Nidhi (2018). Foaming properties and foam structure of milk during storage. Food Research International, 116, 379-386. doi: 10.1016/j.foodres.2018.08.051

Gelation of an alginate film via spraying of calcium chloride droplets

Lee, Boon-Beng, Bhandari, Bhesh R. and Howes, Tony (2018). Gelation of an alginate film via spraying of calcium chloride droplets. Chemical Engineering Science, 183, 1-12. doi: 10.1016/j.ces.2018.02.049

Applicability of a colorimetric indicator label for monitoring freshness of fresh-cut green bell pepper

Chen, Hui-zhi, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2018). Applicability of a colorimetric indicator label for monitoring freshness of fresh-cut green bell pepper. Postharvest Biology and Technology, 140, 85-92. doi: 10.1016/j.postharvbio.2018.02.011

Influence of different functional ingredients on physical properties, rheology, tribology and oral perceptions of no fat stirred yoghurt

Ng, Sophia Bao Xian, Nguyen, Phuong T M, Bhandari, Bhesh and Prakash, Sangeeta (2018). Influence of different functional ingredients on physical properties, rheology, tribology and oral perceptions of no fat stirred yoghurt. Journal of Texture Studies, 49 (3), 274-285. doi: 10.1111/jtxs.12307

Materials properties of printable edible inks and printing parameters optimization during 3D printing: a review

Feng, Chunyan, Zhang, Min and Bhandari, Bhesh (2018). Materials properties of printable edible inks and printing parameters optimization during 3D printing: a review. Critical Reviews in Food Science and Nutrition, 59 (19), 1-25. doi: 10.1080/10408398.2018.1481823

Molecular dynamics simulation on moisture diffusion process for drying of porous media in nanopores

Yuan, Yuejin, Zhang, Jin, Wang, Dong, Xu, Yingying and Bhandari, Bhesh (2018). Molecular dynamics simulation on moisture diffusion process for drying of porous media in nanopores. International Journal of Heat and Mass Transfer, 121, 555-564. doi: 10.1016/j.ijheatmasstransfer.2017.12.126

Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture. International Journal of Dairy Technology, 71 (2), 417-431. doi: 10.1111/1471-0307.12482

Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution

Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2018). Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution. Food and Bioproducts Processing, 109, 86-97. doi: 10.1016/j.fbp.2018.03.003

Changes in physicochemical properties of rice in response to high-temperature fluidized bed drying and tempering

Truong, Tuyen, Truong, Vinh, Fukai, Shu and Bhandari, Bhesh (2018). Changes in physicochemical properties of rice in response to high-temperature fluidized bed drying and tempering. Drying Technology, 37 (3), 1-10. doi: 10.1080/07373937.2018.1452031

Effect of blanching on volatile compounds and structural aspects of Cordyceps militaris dried by microwave-assisted pulse-spouted bed freeze-drying (MPSFD)

Wu, Xiao-fei, Zhang, Min, Bhandari, Bhesh and Li, Zhongqin (2018). Effect of blanching on volatile compounds and structural aspects of Cordyceps militaris dried by microwave-assisted pulse-spouted bed freeze-drying (MPSFD). Drying Technology, 37 (1), 1-13. doi: 10.1080/07373937.2018.1433685

In vitro lipolysis of dairy and soy based infant formula

Nguyen, Thao T.P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2018). In vitro lipolysis of dairy and soy based infant formula. Food Research International, 106, 696-705. doi: 10.1016/j.foodres.2018.01.003

Effect of starch modification in the whole white rice grains on physicochemical properties of two contrasting rice varieties

Nawaz, Malik Adil, Fukai, Shu, Prakash, Sangeeta and Bhandari, Bhesh (2018). Effect of starch modification in the whole white rice grains on physicochemical properties of two contrasting rice varieties. Journal of Cereal Science, 80, 143-149. doi: 10.1016/j.jcs.2018.02.007

Effects of three types of modified atmospheric packaging on the physicochemical properties of selected glutinous rice

Nawaz, Malik A., Fukai, Shu, Prakash, Sangeeta and Bhandari, Bhesh (2018). Effects of three types of modified atmospheric packaging on the physicochemical properties of selected glutinous rice. Journal of Stored Products Research, 76, 85-95. doi: 10.1016/j.jspr.2018.01.005

Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology

Su, Ya, Zhang, Min, Bhandari, Bhesh and Zhang, Weiming (2018). Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology. Ultrasonics Sonochemistry, 44, 368-379. doi: 10.1016/j.ultsonch.2018.02.049

Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter

Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2018). Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter. Journal of Food Engineering, 226, 9-21. doi: 10.1016/j.jfoodeng.2018.01.012

An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2-α-cyclodextrin complex powder: a preliminary study

Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2018). An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2-α-cyclodextrin complex powder: a preliminary study. Journal of Food Processing and Preservation, 42 (2) e13514, e13514. doi: 10.1111/jfpp.13514

Effect of carbonation of fresh egg white prior to spray drying on physical and functional properties of powder

Katekhong, Wattinee, Bhandari, Bhesh, Jittanit, Weerachet and Charoenrein, Sanguansri (2018). Effect of carbonation of fresh egg white prior to spray drying on physical and functional properties of powder. Drying Technology, 36 (10), 1224-1235. doi: 10.1080/07373937.2017.1394876

Effect of vacuum storage on the freshness of grass carp (Ctenopharyngodon idella) fillet based on normal and electronic sensory measurement

Pattarapon, Phuhongsung, Zhang, Min, Bhandari, Bhesh and Gao, Zhongxue (2018). Effect of vacuum storage on the freshness of grass carp (Ctenopharyngodon idella) fillet based on normal and electronic sensory measurement. Journal of Food Processing and Preservation, 42 (2) e13418, e13418. doi: 10.1111/jfpp.13418

Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol. Journal of Texture Studies, 49 (1), 11-22. doi: 10.1111/jtxs.12282

Recent development in the application of alternative sterilization technologies to prepared dishes: A review

Huang, Mengsha, Zhang, Min and Bhandari, Bhesh (2018). Recent development in the application of alternative sterilization technologies to prepared dishes: A review. Critical Reviews in Food Science and Nutrition, 59 (7), 1-9. doi: 10.1080/10408398.2017.1421140

Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars

Nawaz, Malik A., Fukai, Shu, Prakash, Sangeeta and Bhandari, Bhesh (2018). Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars. International Journal of Food Properties, 21 (1), 1896-1910. doi: 10.1080/10942912.2018.1503301

Micronization and nanosizing of particles for an enhanced quality of food: a review

Chen, Tong, Zhang, Min, Bhandari, Bhesh and Yang, Zaixing (2018). Micronization and nanosizing of particles for an enhanced quality of food: a review. Critical Reviews in Food Science and Nutrition, 58 (6), 993-1001. doi: 10.1080/10408398.2016.1236238

New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: a review

Al Faruq, Abdulla, Zhang, Min, Bhandari, Bhesh, Azam, S.M. Roknul and Khatun, Mst. Husne Ara (2018). New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: a review. Drying Technology, 37 (14), 1780-1792. doi: 10.1080/07373937.2018.1538157

Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method

Truong, Tuyen , Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method. Food Chemistry, 237, 667-676. doi: 10.1016/j.foodchem.2017.05.141

Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses

Wang, Yong, Truong, Tuyen, Wang, Bao, Prakash, Sangeeta and Bhandari, Bhesh (2017). Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses. Sugar Tech, 20 (5), 1-11. doi: 10.1007/s12355-017-0570-2

Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

Mantihal, Sylvester, Prakash, Sangeeta, Condi Godoi, Fernanda and Bhandari, Bhesh (2017). Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling. Innovative Food Science and Emerging Technologies, 44, 21-29. doi: 10.1016/j.ifset.2017.09.012

ZnO nanoparticles combined radio frequency heating: a novel method to control microorganism and improve product quality of prepared carrots

Xu, Jicheng, Zhang, Min, Bhandari, Bhesh and Kachele, Robert (2017). ZnO nanoparticles combined radio frequency heating: a novel method to control microorganism and improve product quality of prepared carrots. Innovative Food Science and Emerging Technologies, 44, 46-53. doi: 10.1016/j.ifset.2017.07.025

3D printing: printing precision and application in food sector

Liu, Zhenbin, Zhang, Min, Bhandari, Bhesh and Wang, Yuchuan (2017). 3D printing: printing precision and application in food sector. Trends in Food Science and Technology, 69, 83-94. doi: 10.1016/j.tifs.2017.08.018

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Nguyen, Phuong T. M., Kravchuk, Olena, Bhandari, Bhesh and Prakash, Sangeeta (2017). Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids, 72, 90-104. doi: 10.1016/j.foodhyd.2017.05.035

A tribological analysis of cream cheeses manufactured with different fat content

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017). A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 73, 155-165. doi: 10.1016/j.idairyj.2017.06.005

Smart NMR method of measurement of moisture content of vegetables during microwave vacuum drying

Lv, Weiqiao, Zhang, Min, Bhandari, Bhesh, Li, Linlin and Wang, Yuchuan (2017). Smart NMR method of measurement of moisture content of vegetables during microwave vacuum drying. Food and Bioprocess Technology, 10 (12), 2251-2260. doi: 10.1007/s11947-017-1991-3

Effect of fat globule size on the churnability of dairy cream

Panchal, Bhavesh R., Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of fat globule size on the churnability of dairy cream. Food Research International, 99 (1), 229-238. doi: 10.1016/j.foodres.2017.05.027

Tribo-rheology and sensory analysis of a dairy semi-solid

Godoi, Fernanda C., Bhandari, Bhesh R. and Prakash, Sangeeta (2017). Tribo-rheology and sensory analysis of a dairy semi-solid. Food Hydrocolloids, 70, 240-250. doi: 10.1016/j.foodhyd.2017.04.011

Quantification of calcium alginate gel formation during ionic cross-linking by a novel colourimetric technique

Lee, Boon-Beng, Bhandari, Bhesh R. and Howes, Tony (2017). Quantification of calcium alginate gel formation during ionic cross-linking by a novel colourimetric technique. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 533, 116-124. doi: 10.1016/j.colsurfa.2017.08.033

Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose

Chen, Hui-Zhi, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2017). Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose. Lwt-Food Science and Technology, 87, 77-84. doi: 10.1016/j.lwt.2017.08.052

Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

Yang, Fanli, Zhang, Min, Bhandari, Bhesh and Liu, Yaping (2017). Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters. LWT - Food Science and Technology, 87, 67-76. doi: 10.1016/j.lwt.2017.08.054

Surface chemistry and microscopy of food powders

Burgain, Jennifer, Petit, Jeremy, Scher, Joel, Rasch, Ron, Bhandari, Bhesh and Gaiani, Claire (2017). Surface chemistry and microscopy of food powders. Progress in Surface Science, 92 (4), 409-429. doi: 10.1016/j.progsurf.2017.07.002

Dehydration of asparagus cookies by combined vacuum infrared radiation and pulse-spouted microwave vacuum drying

Liu, Zhenbin, Zhang, Min, Fang, Zhongxiang, Bhandari, Bhesh and Yang, Zaixing (2017). Dehydration of asparagus cookies by combined vacuum infrared radiation and pulse-spouted microwave vacuum drying. Drying Technology, 35 (11), 1291-1301. doi: 10.1080/07373937.2017.1330755

Freeze drying and vacuum impregnating characteristics of Nostoc sphaeroides Kützing

Lv, Weiqiao, Zhang, Min, Bhandari, Bhesh, Wang, Yuchuan and Liu, Chunquan (2017). Freeze drying and vacuum impregnating characteristics of Nostoc sphaeroides Kützing. Drying Technology, 35 (11), 1379-1387. doi: 10.1080/07373937.2017.1323336

Use of gases in dairy manufacturing: a review

Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2017). Use of gases in dairy manufacturing: a review. Critical Reviews in Food Science and Nutrition, 58 (15), 1-13. doi: 10.1080/10408398.2017.1333488

Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying

Su, Ya, Zhang, Min, Zhang, Weiming, Liu, Chunquqn and Bhandari, Bhesh (2017). Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying. Drying Technology, 36 (3), 294-306. doi: 10.1080/07373937.2017.1326500

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Ma, Liang, Zhang, Min, Bhandari, Bhesh and Gao, Zhongxue (2017). Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends in Food Science and Technology, 64, 23-38. doi: 10.1016/j.tifs.2017.03.005

Size-based fractionation of native milk fat globules by two-stage centrifugal separation

Dhungana, Pramesh, Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Size-based fractionation of native milk fat globules by two-stage centrifugal separation. Innovative Food Science and Emerging Technologies, 41, 235-243. doi: 10.1016/j.ifset.2017.03.011

Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat

Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat. Food Research International, 95, 82-90. doi: 10.1016/j.foodres.2017.02.022

Impact of rheological properties of mashed potatoes on 3D printing

Liu, Zhenbin, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2017). Impact of rheological properties of mashed potatoes on 3D printing. Journal of Food Engineering, 220, 76-82. doi: 10.1016/j.jfoodeng.2017.04.017

Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder

Shrestha, Meena, Ho, Thao M. and Bhandari, Bhesh R. (2017). Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder. Food Chemistry, 221, 1474-1483. doi: 10.1016/j.foodchem.2016.11.003

Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill)

Lv, Weiqiao, Zhang, Min, Bhandari, Bhesh, Yang, Zaixing and Wang, Yuchuan (2017). Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill). Drying Technology, 35 (9), 1075-1084. doi: 10.1080/07373937.2016.1231201

Investigation of nanovesicle liposome powder production from soy lecithin by spray drying

Chun, J. -Y., Godoi, F. C., Bansal, N., Morand, M. and Bhandari, B. (2017). Investigation of nanovesicle liposome powder production from soy lecithin by spray drying. Drying Technology, 35 (8), 1020-1028. doi: 10.1080/07373937.2016.1229333

Use of imaging techniques to identify efficient controlled release systems of: Lactobacillus rhamnosus GG during in vitro digestion

Guerin, Justine, Burgain, Jennifer, Borges, Frédéric, Bhandari, Bhesh, Desobry, Stéphane, Scher, Joël and Gaiani, Claire (2017). Use of imaging techniques to identify efficient controlled release systems of: Lactobacillus rhamnosus GG during in vitro digestion. Food and Function, 8 (4), 1587-1598. doi: 10.1039/c6fo01737a

Investigation on fish surimi gel as promising food material for 3D printing

Wang, Lin, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2017). Investigation on fish surimi gel as promising food material for 3D printing. Journal of Food Engineering, 220, 101-108. doi: 10.1016/j.jfoodeng.2017.02.029

Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils

Li, Bing-Zheng, Truong, Tuyen and Bhandari, Bhesh (2017). Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils. Food Chemistry, 218, 199-206. doi: 10.1016/j.foodchem.2016.09.059

Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels

Khanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2017). Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels. Food Biophysics, 12 (2), 141-150. doi: 10.1007/s11483-017-9470-y

Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage

Bansal, Nidhi, Truong, Tuyen and Bhandari, Bhesh (2017). Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage. Dairy Science and Technology, 96 (6), 861-872. doi: 10.1007/s13594-016-0307-0

Methods to characterize the structure of food powders–a review

Ho, Thao M. , Truong, Tuyen and Bhandari, Bhesh R. (2017). Methods to characterize the structure of food powders–a review. Bioscience, Biotechnology, and Biochemistry, 81 (4), 651-671. doi: 10.1080/09168451.2016.1274643

Lactobacillus rhamnosus GG encapsulation by spray-drying: milk proteins clotting control to produce innovative matrices

Guerin, Justine, Petit, Jeremy, Burgain, Jennifer, Borges, Frederic, Bhandari, Bhesh, Perroud, Carole, Desobry, Stephane, Scher, Joel and Gaiani, Claire (2017). Lactobacillus rhamnosus GG encapsulation by spray-drying: milk proteins clotting control to produce innovative matrices. Journal of Food Engineering, 193, 10-19. doi: 10.1016/j.jfoodeng.2016.08.008

Recent development in 3D food printing

Yang, Fan, Zhang, Min and Bhandari, Bhesh (2017). Recent development in 3D food printing. Critical Reviews in Food Science and Nutrition, 57 (14), 3145-3153. doi: 10.1080/10408398.2015.1094732

Quality of restructured cookies made from old stalks of Asparagus officinalis using various drying methods

Liu, Zhenbin, Zhang, Min, Bhandari, Bhesh, Yang, Zaixing and Wang, Yuchuan (2016). Quality of restructured cookies made from old stalks of Asparagus officinalis using various drying methods. Drying Technology, 34 (16), 1936-1947. doi: 10.1080/07373937.2016.1144198

Air extrusion system for ionotropic alginate microgel particle formation: a review

Lee, Boon-Beng, Bhandari, Bhesh R. and Howes, Tony (2016). Air extrusion system for ionotropic alginate microgel particle formation: a review. Chemical Engineering and Technology, 39 (12), 2355-2369. doi: 10.1002/ceat.201600088

X-ray photoelectron spectroscopic analysis of rice kernels and flours: measurement of surface chemical composition

Nawaz, Malik A., Gaiani, Claire, Fukai, Shu and Bhandari, Bhesh (2016). X-ray photoelectron spectroscopic analysis of rice kernels and flours: measurement of surface chemical composition. Food Chemistry, 212, 349-357. doi: 10.1016/j.foodchem.2016.05.188

Dehydration of CO2-α-cyclodextrin complex powder by desiccant adsorption method and its release properties

Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2016). Dehydration of CO2-α-cyclodextrin complex powder by desiccant adsorption method and its release properties. Journal of Microencapsulation, 33 (8), 1-10. doi: 10.1080/02652048.2016.1260662

Effect of carbonation of supersaturated lactose solution on crystallisation behaviour of alpha-lactose monohydrate

Xun, Ang, Truong, Tuyen and Bhandari, Bhesh (2016). Effect of carbonation of supersaturated lactose solution on crystallisation behaviour of alpha-lactose monohydrate. Food Biophysics, 12 (1), 1-8. doi: 10.1007/s11483-016-9462-3

Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varieties

Nawaz, Malik A., Fukai, Shu and Bhandari, Bhesh (2016). Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varieties. Journal of Cereal Science, 72, 16-23. doi: 10.1016/j.jcs.2016.09.009

Recent advances in spray drying relevant to the dairy industry: a comprehensive critical review

Schuck, Pierre, Jeantet, Romain, Bhandari, Bhesh, Chen, Xiao Dong, Perrone, Italo Tuler, de Carvalho, Antonio Fernandes, Fenelon, Mark and Kelly, Phil (2016). Recent advances in spray drying relevant to the dairy industry: a comprehensive critical review. Drying Technology, 34 (15), 1773-1790. doi: 10.1080/07373937.2016.1233114

In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybean

Nguyen, Thao T. P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2016). In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybean. Food and Function, 7 (12), 4908-4919. doi: 10.1039/C6FO01240J

The effect of manipulating fat globule size on the stability and rheological properties of dairy creams

Hussain, Hana, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2016). The effect of manipulating fat globule size on the stability and rheological properties of dairy creams. Food Biophysics, 12 (1), 1-10. doi: 10.1007/s11483-016-9457-0

Recent developments in film and gas research in modified atmosphere packaging of fresh foods

Zhang, Min, Meng, Xiangyong, Bhandari, Bhesh and Fang, Zhongxiang (2016). Recent developments in film and gas research in modified atmosphere packaging of fresh foods. Critical Reviews in Food Science and Nutrition, 56 (13), 2174-2182. doi: 10.1080/10408398.2013.819794

Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement

Nguyen, Phuong T. M., Nguyen, Tuan A. H., Bhandari, Bhesh and Prakash, Sangeeta (2016). Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement. Journal of Food Engineering, 185, 1-8. doi: 10.1016/j.jfoodeng.2016.03.026

Effect of different cooking conditions on the pasting properties of flours of glutinous rice varieties from Lao People’s Democratic Republic

Nawaz, Malik A., Fukai, Shu and Bhandari, Bhesh (2016). Effect of different cooking conditions on the pasting properties of flours of glutinous rice varieties from Lao People’s Democratic Republic. International Journal of Food Properties, 19 (9), 2026-2040. doi: 10.1080/10942912.2015.1092163

Effects of milk pH alteration on casein micelle size and gelation properties of milk

Sinaga, Hotnida, Bansal, Nidhi and Bhandari, Bhesh (2016). Effects of milk pH alteration on casein micelle size and gelation properties of milk. International Journal of Food Properties, 20 (1), 1-19. doi: 10.1080/10942912.2016.1152480

Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 2: Characterization of complexed powders and determination of crystalline structure

Ho, Thao M., Howes, Tony, Jack, Kevin S. and Bhandari, Bhesh R. (2016). Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 2: Characterization of complexed powders and determination of crystalline structure. Food Chemistry, 206, 92-101. doi: 10.1016/j.foodchem.2016.03.044

Influence of linoleic acid-induced oxidative modification on gel properties of myofibrillar protein from silver carp (Hypophthalmichthys molitrix) muscle

Wang, Lin, Zhang, Min, Fang, Zhongxiang, Bhandari, Bhesh and Gao, Zhongxue (2016). Influence of linoleic acid-induced oxidative modification on gel properties of myofibrillar protein from silver carp (Hypophthalmichthys molitrix) muscle. Food Biophysics, 11 (3), 266-274. doi: 10.1007/s11483-016-9438-3

Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel

Wang, Lin, Zhang, Min, Bhandari, Bhesh and Gao, Zhongxue (2016). Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel. Food Research International, 86, 131-139. doi: 10.1016/j.foodres.2016.06.007

Methods to extend the shelf-life of cottage cheese - a review

Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2016). Methods to extend the shelf-life of cottage cheese - a review. International Journal of Dairy Technology, 69 (3), 313-327. doi: 10.1111/1471-0307.12309

Repellent effects of Melaleuca alternifolia (tea tree) oil against cattle tick larvae (Rhipicephalus australis) when formulated as emulsions and in -cyclodextrin inclusion complexes

Yim, Wei Tsun, Bhandari, Bhesh, Jackson, Louise and James, Peter (2016). Repellent effects of Melaleuca alternifolia (tea tree) oil against cattle tick larvae (Rhipicephalus australis) when formulated as emulsions and in -cyclodextrin inclusion complexes. Veterinary Parasitology, 225, 99-103. doi: 10.1016/j.vetpar.2016.06.007

In situ analysis of cooking properties of rice by thermal mechanical compression test method

Nawaz, Malik A., Fukai, Shu and Bhandari, Bhesh (2016). In situ analysis of cooking properties of rice by thermal mechanical compression test method. International Journal of Food Properties, 20 (5), 1-12. doi: 10.1080/10942912.2016.1203935

Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 1: encapsulation capacity and stability of inclusion complexes

Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2016). Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 1: encapsulation capacity and stability of inclusion complexes. Food Chemistry, 203, 348-355. doi: 10.1016/j.foodchem.2016.02.076

Corrigendum to "Uses of an innovative ethylene-α-cyclodextrin inclusion complex powder for ripening of mango fruit"

Ho, Binh T., Hofman, Peter J., Joyce, Daryl C. and Bhandari, Bhesh R. (2016). Corrigendum to "Uses of an innovative ethylene-α-cyclodextrin inclusion complex powder for ripening of mango fruit". Postharvest Biology and Technology, 117, 239-239. doi: 10.1016/j.postharvbio.2015.12.025

Gelation properties of partially renneted milk

Sinaga, Hotnida, Bansal, Nidhi and Bhandari, Bhesh (2016). Gelation properties of partially renneted milk. International Journal of Food Properties, 20 (8), 1700-1714. doi: 10.1080/10942912.2016.1193515

Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage

Kosasih, Leni, Bhandari, Bhesh, Prakash, Sangeeta, Bansal, Nidhi and Gaiani, Claire (2016). Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage. Journal of Food Engineering, 179, 68-77. doi: 10.1016/j.jfoodeng.2016.02.005

3d printing technologies applied for food design: status and prospects

Godoi, Fernanda C., Prakash, Sangeeta and Bhandari, Bhesh R. (2016). 3d printing technologies applied for food design: status and prospects. Journal of Food Engineering, 179, 44-54. doi: 10.1016/j.jfoodeng.2016.01.025

Infusion of CO2 in a solid food: a novel method to enhance the low-frequency ultrasound effect on immersion freezing process

Xu, Bao-guo, Zhang, Min, Bhandari, Bhesh, Sun, Jincai and Gao, Zhongxue (2016). Infusion of CO2 in a solid food: a novel method to enhance the low-frequency ultrasound effect on immersion freezing process. Innovative Food Science and Emerging Technologies, 35, 194-203. doi: 10.1016/j.ifset.2016.04.011

Partial renneting of pasteurised bovine milk: Casein micelle size, heat and storage stability

Sinaga, Hotnida, Bansal, Nidhi and Bhandari, Bhesh (2016). Partial renneting of pasteurised bovine milk: Casein micelle size, heat and storage stability. Food Research International, 84, 52-60. doi: 10.1016/j.foodres.2016.02.021

Novel solid encapsulation of ethylene gas using amorphous α-cyclodextrin and the release characteristics

Ho, Binh T. and Bhandari, Bhesh R. (2016). Novel solid encapsulation of ethylene gas using amorphous α-cyclodextrin and the release characteristics. Journal of Agricultural and Food Chemistry, 64 (17), 3318-3323. doi: 10.1021/acs.jafc.5b06037

Effect of crystalline structure on oxidation of fish oil in stearin: fish oil mixtures

Truong, Tuyen, Janin, Samuel, Li, Bing-Zheng and Bhandari, Bhesh (2016). Effect of crystalline structure on oxidation of fish oil in stearin: fish oil mixtures. Food and Bioprocess Technology, 9 (5), 792-800. doi: 10.1007/s11947-015-1664-z

Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures

Kosasih, Leni, Bhandari, Bhesh, Prakash, Sangeeta, Bansal, Nidhi and Gaiani, Claire (2016). Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures. International Dairy Journal, 56, 4-12. doi: 10.1016/j.idairyj.2015.12.009

Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress

Wang, Lin, Zhang, Min, Fang, Zhongxiang and Bhandari, Bhesh (2016). Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress. Journal of the Science of Food and Agriculture, 97 (1), 50-57. doi: 10.1002/jsfa.7680

Retrogradation – digestibility relationship of selected glutinous and non-glutinous fresh and stale cooked rice

Dick Zambrano, Arianna, Bhandari, Bhesh, Ho, Binh and Prakash, Sangeeta (2016). Retrogradation – digestibility relationship of selected glutinous and non-glutinous fresh and stale cooked rice. International Journal of Food Properties, 19 (11), 1-15. doi: 10.1080/10942912.2016.1168838

Uses of an innovative ethylene-α-cyclodextrin inclusion complex powder for ripening of mango fruit

Ho, Binh T., Hofman, Peter J., Joyce, Daryl C. and Bhandari, Bhesh R. (2016). Uses of an innovative ethylene-α-cyclodextrin inclusion complex powder for ripening of mango fruit. Postharvest Biology and Technology, 113, 77-86. doi: 10.1016/j.postharvbio.2015.11.005

Characterization of alginate-lactoferrin beads prepared by extrusion gelation method

Bokkhim, Huma, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2016). Characterization of alginate-lactoferrin beads prepared by extrusion gelation method. Food Hydrocolloids, 53, 270-276. doi: 10.1016/j.foodhyd.2014.12.002

Rheology of emulsion-filled alginate microgel suspensions

Ching, Su Hung, Bansal, Nidhi and Bhandari, Bhesh (2016). Rheology of emulsion-filled alginate microgel suspensions. Food Research International, 80, 50-60. doi: 10.1016/j.foodres.2015.12.016

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

Bokkhim, Huma, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2016). In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles. Food Hydrocolloids, 52, 231-242. doi: 10.1016/j.foodhyd.2015.07.007

Method of measurement of CO2 adsorbed into alpha-Cyclodextrin by infra-red CO2 probe

Ho, Thao M., Tuyen, Truong, Howes, Tony and Bhandari, Bhesh R. (2016). Method of measurement of CO2 adsorbed into alpha-Cyclodextrin by infra-red CO2 probe. International Journal of Food Properties, 19 (8) 012, 1696-1707. doi: 10.1080/10942912.2015.1084005

Tribological method to measure lubricating properties of dairy products

Nguyen, Phuong T. M., Bhandari, Bhesh and Prakash, Sangeeta (2016). Tribological method to measure lubricating properties of dairy products. Journal of Food Engineering, 168, 27-34. doi: 10.1016/j.jfoodeng.2015.07.011

Controlled release of ethylene gas from the ethylene-alpha-cyclodextrin inclusion complex powder with deliquescent salts

Ho, Binh T., Yuwono, Talisa D., Joyce, Daryl C. and Bhandari, Bhesh R. (2015). Controlled release of ethylene gas from the ethylene-alpha-cyclodextrin inclusion complex powder with deliquescent salts. Journal of Inclusion Phenomena and Macrocyclic Chemistry, 83 (3-4), 281-288. doi: 10.1007/s10847-015-0563-2

Encapsulation of CO<inf>2</inf> into amorphous and crystalline α-cyclodextrin powders and the characterization of the complexes formed

Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2015). Encapsulation of CO2 into amorphous and crystalline α-cyclodextrin powders and the characterization of the complexes formed. Food Chemistry, 187, 407-415. doi: 10.1016/j.foodchem.2015.04.094

Characterization of crystalline and spray-dried amorphous α-cyclodextrin powders

Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2015). Characterization of crystalline and spray-dried amorphous α-cyclodextrin powders. Powder Technology, 284 (5), 585-594. doi: 10.1016/j.powtec.2015.06.027

Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish

Xu, Bao-Guo, Zhang, Min, Bhandari, Bhesh, Cheng, Xin-feng and Islam, Md. Nahidul (2015). Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish. Ultrasonics Sonochemistry, 27 (1), 316-324. doi: 10.1016/j.ultsonch.2015.04.014

A comprehensive review on in vitro digestion of infant formula

Nguyen, Thao, Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2015). A comprehensive review on in vitro digestion of infant formula. Food Research International, 76 (Part 3), 373-386. doi: 10.1016/j.foodres.2015.07.016

Gastro intestinal digestion of dairy and soy proteins in infant formulas: an in vitro study

Nguyen, Thao T. P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2015). Gastro intestinal digestion of dairy and soy proteins in infant formulas: an in vitro study. Food Research International, 76 (Part 3), 348-358. doi: 10.1016/j.foodres.2015.07.030

Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique

Ching, Su Hung, Bansal, Nidhi and Bhandari, Bhesh (2015). Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique. Food Research International, 75, 182-193. doi: 10.1016/j.foodres.2015.06.002

Effect of ultrasound immersion freezing on the quality attributes and water distributions of wrapped red radish

Xu, Bao-guo, Zhang, Min, Bhandari, Bhesh, Cheng, Xin-feng and Sun, Jincai (2015). Effect of ultrasound immersion freezing on the quality attributes and water distributions of wrapped red radish. Food and Bioprocess Technology, 8 (6), 1366-1376. doi: 10.1007/s11947-015-1496-x

Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures

Bokkhim, Huma, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2015). Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures. Food Hydrocolloids, 48, 38-46. doi: 10.1016/j.foodhyd.2014.12.036

Recent application of modified atmosphere packaging (MAP) in fresh and fresh-cut foods

Zhang, Min, Meng, Xiangyong, Bhandari, Bhesh, Fang, Zhongxiang and Chen, Huizhi (2015). Recent application of modified atmosphere packaging (MAP) in fresh and fresh-cut foods. Food Reviews International, 31 (2), 172-193. doi: 10.1080/87559129.2014.981826

Crystal structures and morphologies of fractionated milk fat in nanoemulsions

Truong, Tuyen, Morgan, Garry P., Bansal, Nidhi, Palmer, Martin and Bhandari, Bhesh (2015). Crystal structures and morphologies of fractionated milk fat in nanoemulsions. Food Chemistry, 171, 157-167. doi: 10.1016/j.foodchem.2014.08.113

Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMR

Haque, Enamul, Bhandari, Bhesh R., Gidley, Michael J., Deeth, Hilton C. and Whittaker A. K. (2015). Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMR. Food Hydrocolloids, 44, 66-70. doi: 10.1016/j.foodhyd.2014.09.022

Alginate gel particles- a review of production techniques and physical properties

Ching, Su Hung, Bansal, Nidhi and Bhandari, Bhesh (2015). Alginate gel particles- a review of production techniques and physical properties. Critical Reviews in Food Science and Nutrition, 57 (6), 1133-1152. doi: 10.1080/10408398.2014.965773

Visualizing the interaction between sodium caseinate and calcium alginate microgel particles

Ching, Su Hung, Bhandari, Bhesh, Webb, Richard and Bansal, Nidhi (2015). Visualizing the interaction between sodium caseinate and calcium alginate microgel particles. Food Hydrocolloids, 43, 165-171. doi: 10.1016/j.foodhyd.2014.05.013

Influence of ultrasound-assisted osmotic dehydration and freezing on the water state, cell structure, and quality of radish (Raphanus sativus L.) cylinders

Xu, Baoguo, Zhang, Min, Bhandari, Bhesh and Cheng, Xinfeng (2014). Influence of ultrasound-assisted osmotic dehydration and freezing on the water state, cell structure, and quality of radish (Raphanus sativus L.) cylinders. Drying Technology, 32 (15), 1803-1811. doi: 10.1080/07373937.2014.947427

Influence of power ultrasound on ice nucleation of radish cylinders during ultrasound-assisted immersion freezing

Xu, Baoguo, Zhang, Min, Bhandari, Bhesh and Cheng, Xinfeng (2014). Influence of power ultrasound on ice nucleation of radish cylinders during ultrasound-assisted immersion freezing. International Journal of Refrigeration, 46, 1-8. doi: 10.1016/j.ijrefrig.2014.07.009

Rheological behaviour of selected commercially available baby formulas in simulated human digestive system

Prakash, Sangeeta, Ma, Qian and Bhandari, Bhesh (2014). Rheological behaviour of selected commercially available baby formulas in simulated human digestive system. Food Research International, 64, 889-895. doi: 10.1016/j.foodres.2014.08.028

Effect of emulsion droplet size on foaming properties of milk fat emulsions

Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2014). Effect of emulsion droplet size on foaming properties of milk fat emulsions. Food and Bioprocess Technology, 7 (12), 3416-3428. doi: 10.1007/s11947-014-1352-4

Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin

Bokkhim, Huma, Tran, Trang, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2014). Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin. Food Chemistry, 152, 121-127. doi: 10.1016/j.foodchem.2013.11.132

Erratum: Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions (Journal of Food Engineering (2007) 79 (1136-1143))

Adhikari, B., Howes, T., Shrestha, A. and Bhandari, B. R. (2014). Erratum: Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions (Journal of Food Engineering (2007) 79 (1136-1143)). Journal of Food Engineering, 129, 53-53. doi: 10.1016/j.jfoodeng.2013.12.028

Effects of emulsion droplet sizes on the crystallisation of milk fat

Truong, Tuyen, Bansal, Nidhi, Sharma, Ranjan, Palmer, Martin and Bhandari, Bhesh (2014). Effects of emulsion droplet sizes on the crystallisation of milk fat. Food Chemistry, 145, 725-735. doi: 10.1016/j.foodchem.2013.08.072

Encapsulation of gases in powder solid matrices and their applications: A review

Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2014). Encapsulation of gases in powder solid matrices and their applications: A review. Powder Technology, 259, 87-108. doi: 10.1016/j.powtec.2014.03.054

Erratum to Characterization of the Surface Stickiness of Fructose-Maltodextrin Solutions During Drying (Drying Technology, (2003), 21, 1 (17-34), 10.1081/DRT-120017281)

Adhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2014). Erratum to Characterization of the Surface Stickiness of Fructose-Maltodextrin Solutions During Drying (Drying Technology, (2003), 21, 1 (17-34), 10.1081/DRT-120017281). Drying Technology, 32 (3), 371-371. doi: 10.1080/07373937.2013.873306

Temperature and Quality Characteristics of Infrared Radiation-Dried Kelp at Different Peak Wavelengths

Xu, Baoguo, Zhang, Min and Bhandari, Bhesh (2014). Temperature and Quality Characteristics of Infrared Radiation-Dried Kelp at Different Peak Wavelengths. Drying Technology, 32 (4), 437-446. doi: 10.1080/07373937.2013.835318

The potential for production of freeze-dried oral vaccines using alginate hydrogel microspheres as protein carriers

Hariyadi, D. M., Ma, Y., Wang, Y., Bostrom, T., Malouf, J., Turner, M. S., Bhandari, B. and Coombes, A. G. A. (2014). The potential for production of freeze-dried oral vaccines using alginate hydrogel microspheres as protein carriers. Journal of Drug Delivery Science and Technology, 24 (2), 178-184. doi: 10.1016/S1773-2247(14)50029-9

Quantification of lactosylation of whey proteins in stored milk powder using multiple reaction monitoring

Le, Thao T., Deeth, Hilton C., Bhandari, Bhesh R., Alewood, Paul F. and Holland, John W. (2013). Quantification of lactosylation of whey proteins in stored milk powder using multiple reaction monitoring. Food Chemistry, 141 (2), 1203-1210. doi: 10.1016/j.foodchem.2013.03.073

Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

Shi, Qilong, Fang, Zhongxiang and Bhandari, Bhesh (2013). Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material. Drying Technology, 31 (13-14), 1681-1692. doi: 10.1080/07373937.2013.783593

Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder

Fang, Zhongxiang, Wang, Ruobing and Bhandari, Bhesh (2013). Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder. Drying Technology, 31 (13-14), 1643-1652. doi: 10.1080/07373937.2013.770011

Stability and Probiotic Properties of Lactobacillus plantarum Spray-Dried with Protein and Other Protectants

Lapsiri, Wanticha, Bhandari, Bhesh and Wanchaitanawong, Penkhae (2013). Stability and Probiotic Properties of Lactobacillus plantarum Spray-Dried with Protein and Other Protectants. Drying Technology, 31 (13-14), 1723-1733. doi: 10.1080/07373937.2013.775658

The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin

Sohail, Asma, Turner, Mark S., Coombes, Allan and Bhandari, Bhesh (2013). The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin. Food and Bioprocess Technology, 6 (10), 2763-2769. doi: 10.1007/s11947-012-0938-y

Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage

Le, Thao T., Holland, John W., Bhandari, Bhesh, Alewood, Paul F. and Deeth, Hilton C. (2013). Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage. International Dairy Journal, 31 (2), 83-91. doi: 10.1016/j.idairyj.2013.02.013

Effect of encapsulation of D-limonene on the moisture adsorption property of beta-cyclodextrin

Fang, Zhongxiang, Comino, Penelope Ruth and Bhandari, Bhesh (2013). Effect of encapsulation of D-limonene on the moisture adsorption property of beta-cyclodextrin. LWT - Food Science and Technology, 51 (1), 164-169. doi: 10.1016/j.lwt.2012.09.016

Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

Xu, Yun Yun, Howes, Tony, Adhikari, Benu and Bhandari, Bhesh (2013). Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles. Drying Technology, 31 (16), 1939-1950. doi: 10.1080/07373937.2013.802331

Physico-chemical properties of different forms of bovine lactoferrin

Bokkhim, Huma, Bansal, Nidhi, Grndahl, Lisbeth and Bhandari, Bhesh (2013). Physico-chemical properties of different forms of bovine lactoferrin. Food Chemistry, 141 (3), 3007-3013. doi: 10.1016/j.foodchem.2013.05.139

Investigation of relationship between surface tension of feed solution containing various proteins and surface composition and morphology of powder particles

Xu, Yun Yun, Howes, Tony, Adhikari, Benu and Bhandari, Bhesh (2012). Investigation of relationship between surface tension of feed solution containing various proteins and surface composition and morphology of powder particles. Drying Technology, 30 (14), 1548-1562. doi: 10.1080/07373937.2012.696571

Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice

Fang, Zhongxiang and Bhandari, Bhesh (2012). Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Research International, 48 (2), 478-483. doi: 10.1016/j.foodres.2012.05.025

Kinetics of enthalpy relaxation of milk protein concentrate powder upon ageing and its effect on solubility

Haque, Enamul, Whittaker, Andrew K., Gidley, Michael J., Deeth, Hilton C., Fibrianto, Kiki and Bhandari, Bhesh R. (2012). Kinetics of enthalpy relaxation of milk protein concentrate powder upon ageing and its effect on solubility. Food Chemistry, 134 (3), 1368-1373. doi: 10.1016/j.foodchem.2012.03.034

Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products

Sohail, Asma, Turner, Mark S., Prabawati, Elisabeth Kartika, Coombes, Allan G. A. and Bhandari, Bhesh (2012). Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products. International Journal of Food Microbiology, 157 (2), 162-166. doi: 10.1016/j.ijfoodmicro.2012.04.025

A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate

Le, Thao T., Deeth, Hilton C., Bhandari, Bhesh, Alewood, Paul F. and Holland, John W. (2012). A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate. Food Chemistry, 132 (1), 655-662. doi: 10.1016/j.foodchem.2011.11.012

Novel alginate gel microspheres produced by impinging aerosols for oral delivery of proteins

Hariyadi, Dewi Melani, Wang, Yiwei, Lin, Sharon Chien-Yu, Bostrom, Thor, Bhandari, Bhesh and Coombes, Allan G. A. (2012). Novel alginate gel microspheres produced by impinging aerosols for oral delivery of proteins. Journal of Microencapsulation, 29 (3), 250-261. doi: 10.3109/02652048.2011.646329

Direct encapsulation of small molecule hydrophilic and hydrophobic actives in alginate microspheres using a novel impinging aerosols method

Sohail, A., Bhandari, B., Turner, M. S. and Coombes, A. G. A. (2012). Direct encapsulation of small molecule hydrophilic and hydrophobic actives in alginate microspheres using a novel impinging aerosols method. Journal of Drug Delivery Science and Technology, 22 (2), 139-143. doi: 10.1016/S1773-2247(12)50018-3

A novel impinging aerosols method for production of propranolol hydrochloride-loaded alginate gel microspheres for oral delivery

Hariyadi, Dewi Melani, Bostrom, Thor, Bhandari, Bhesh and Coombes, Allan G. A. (2012). A novel impinging aerosols method for production of propranolol hydrochloride-loaded alginate gel microspheres for oral delivery. Journal of Microencapsulation, 29 (1), 63-71. doi: 10.3109/02652048.2011.629746

Changes in cracking behavior and milling quality of selected australian rice varieties due to postdrying annealing and subsequent storage

Truong, Tuyen, Truong, Vinh, Fukai, Shu and Bhandari, Bhesh (2012). Changes in cracking behavior and milling quality of selected australian rice varieties due to postdrying annealing and subsequent storage. Drying Technology, 30 (16), 1831-1843. doi: 10.1080/07373937.2012.710692

Viability of Lactobacillus plantarum TISTR 2075 in Different Protectants during Spray Drying and Storage

Lapsiri, Wanticha, Bhandari, Bhesh and Wanchaitanawong, Penkhae (2012). Viability of Lactobacillus plantarum TISTR 2075 in Different Protectants during Spray Drying and Storage. Drying Technology, 30 (13), 1407-1412. doi: 10.1080/07373937.2012.684226

Maillard reaction and protein cross-linking in relation to the solubility of milk powders

Le, Thao T., Bhandari, Bhesh, Holland, John W. and Deeth, Hilton C. (2011). Maillard reaction and protein cross-linking in relation to the solubility of milk powders. Journal of Agricultural and Food Chemistry, 59 (23), 12473-12479. doi: 10.1021/jf203460z

Effect of spray drying and storage on the stability of bayberry polyphenols

Fang, Zhongxiang and Bhandari, Bhesh (2011). Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry, 129 (3), 1139-1147. doi: 10.1016/j.foodchem.2011.05.093

Ageing-induced solubility loss in milk protein concentrate powder: effect of protein conformational modifications and interactions with water

Haque, Enamul, Bhandari, Bhesh R., Gidley, Mike, Deeth, Hilton C. and Whittaker, Andrew K. (2011). Ageing-induced solubility loss in milk protein concentrate powder: effect of protein conformational modifications and interactions with water. Journal of the Science of Food and Agriculture, 91 (14), 2576-2581. doi: 10.1002/jsfa.4478

Release kinetics of ethylene gas from ethylene-alpha-cyclodextrin inclusion complexes

Ho, Binh T., Joyce, Daryl C. and Bhandari, Bhesh R. (2011). Release kinetics of ethylene gas from ethylene-alpha-cyclodextrin inclusion complexes. Food Chemistry, 129 (2), 259-266. doi: 10.1016/j.foodchem.2011.04.035

Storage induced changes to high protein powders : Influence on surface properties and solubility

Fyfe, Kim N., Kravchuk, Olena, Le, Thao, Deeth, Hilton C., Nguyen, Anh V. and Bhandari, Bhesh (2011). Storage induced changes to high protein powders : Influence on surface properties and solubility. Journal of the Science of Food and Agriculture, 91 (14), 2566-2575. doi: 10.1002/jsfa.4461

Thermal transition properties of spaghetti measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT)

Rahman, Mohammad Shafiur, Senadeera, Wijitha, Al-Alawi, Ahmed, Truong, Tuyen, Bhandari, Bhesh and Al-Saidi, Ghalib (2011). Thermal transition properties of spaghetti measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). Food and Bioprocess Technology, 4 (8), 1422-1431. doi: 10.1007/s11947-009-0258-z

The nonmodular topological phase and phase singularities

Bhandari, Rajendra (2011). The nonmodular topological phase and phase singularities. Physics Letters A, 375 (41), 3562-3569. doi: 10.1016/j.physleta.2011.08.019

Encapsulation of ethylene gas into α-cyclodextrin and characterisation of the inclusion complexes

Ho, BT, Joyce, DC and Bhandari, BR (2011). Encapsulation of ethylene gas into α-cyclodextrin and characterisation of the inclusion complexes. Food Chemistry, 127 (2), 572-580. doi: 10.1016/j.foodchem.2011.01.043

Influence of emulsion droplet size on antimicrobial properties

Buranasuksombat, Umaporn, Kwon, Yun Joong, Turner, Mark and Bhandari, Bhesh (2011). Influence of emulsion droplet size on antimicrobial properties. Food Science and Biotechnology, 20 (3), 793-800. doi: 10.1007/s10068-011-0110-x

Chemical and physical changes in milk protein concentrate (MPC80) powder during storage

Le, Thao T., Bhandari, Bhesh and Deeth, Hilton C. (2011). Chemical and physical changes in milk protein concentrate (MPC80) powder during storage. Journal of Agricultural and Food Chemistry, 59 (10), 5465-5473. doi: 10.1021/jf2003464

Influence of dryer type on surface characteristics of milk powders

Fyfe, Kim, Kravchuk, Olena, Nguyen, Anh V., Deeth, Hilton and Bhandari, Bhesh (2011). Influence of dryer type on surface characteristics of milk powders. Drying Technology, 29 (7), 758-769. doi: 10.1080/07373937.2010.538481

Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method

Sohail, Asma, Turner, Mark, Coombes, Allan, Bostrom, Thor and Bhandari, Bhesh R. (2011). Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method. International Journal of Food Microbiology, 145 (1), 162-168. doi: 10.1016/j.ijfoodmicro.2010.12.007

Vegetable Parts, Herbs, and Essential Oils

Yuliani, Sri and Bhandari, Bhesh (2011). Vegetable Parts, Herbs, and Essential Oils. Handbook of Vegetables and Vegetable Processing, 369-385.

Diffusion loading and drug delivery characteristics of alginate gel microparticles produced by a novel impinging aerosols method

Hariyadi, Dewi M., Lin, Sharon Chien-Yu, Wang, Yiwei, Bostrom, Thor, Turner, Mark S., Bhandari, Bhesh and Coombes, Allan G. A. (2010). Diffusion loading and drug delivery characteristics of alginate gel microparticles produced by a novel impinging aerosols method. Journal of Drug Targeting, 18 (10), 831-841. doi: 10.3109/1061186X.2010.525651

Encapsulation of polyphenols - A review

Fang, Zhongxiang and Bhandari, Bhesh (2010). Encapsulation of polyphenols - A review. Trends in Food Science and Technology, 21 (10), 510-523. doi: 10.1016/j.tifs.2010.08.003

Rheological properties of cabbage pulp

Gong, Zhiqing, Zhang, Min, Bhandari, Bhesh, Mujumdar, Arun S. and Jin-Cai, Sun (2010). Rheological properties of cabbage pulp. International Journal of Food Properties, 13 (5), 1066-1073. doi: 10.1080/10942910902954551

Volatile components in three commercial douchies, a Chinese traditional salt-fermented soybean food

Wang, LJ, Mu, HL, Liu, HJ, Bhandari, B, Saito, M and Li, LT (2010). Volatile components in three commercial douchies, a Chinese traditional salt-fermented soybean food. International Journal of Food Properties, 13 (5), 1117-1133. doi: 10.1080/10942910902968726

Protein conformational modifications and kinetics of water-protein interactions in milk protein concentrate powder upon aging: Effect on solubility

Haque, Enamul, Bhandari, Bhesh R., Gidley, Michael J., Deeth, Hilton C., Moller, Sandie M. and Whittaker, Andrew K. (2010). Protein conformational modifications and kinetics of water-protein interactions in milk protein concentrate powder upon aging: Effect on solubility. Journal of Agriculture and Food Chemistry, 58 (13), 7748-7755. doi: 10.1021/jf1007055

Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage

Mimouni, A., Deeth, H. C., Whittaker, A. K., Gidley, M. J. and Bhandari, B. R. (2010). Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage. Journal of Dairy Science, 93 (2), 463-472. doi: 10.3168/jds.2009-2369

Changes during processing and sodium chloride supplementation on the physical and chemical properties of douchi

Wang, Li-Jun, Cheng, Yong-Qiang, Yin, Li-Jun, Bhandari, Bhesh, Saito, Masayoshi and Li, Li-Te (2010). Changes during processing and sodium chloride supplementation on the physical and chemical properties of douchi. International Journal of Food Properties, 13 (1), 131-141. doi: 10.1080/10942910802256149

Measurement of glass-rubber transition temperature of rice by thermal mechanical compression test (TMCT)

Tuyen, Tuyen Truong, Fukai, Shu, Vinh, Vinh and Bhandari, Bhesh (2010). Measurement of glass-rubber transition temperature of rice by thermal mechanical compression test (TMCT). International Journal of Food Properties, 13 (1), 176-183. doi: 10.1080/10942910802259135

A modified cyclone stickiness test for characterizing food powders

Intipunya, P., Shrestha, A., Howes, T. and Bhandari, B. (2009). A modified cyclone stickiness test for characterizing food powders. Journal of Food Engineering, 94 (3-4), 300-306. doi: 10.1016/j.jfoodeng.2009.03.024

Rehydration process of milk protein concentrate powder monitored by static light scattering

Mimouni, Arnaud, Deeth, Hilton C., Whittaker, Andrew K., Gidley, Michael J. and Bhandari, Bhesh R. (2009). Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocolloids, 23 (7), 1958-1965. doi: 10.1016/j.foodhyd.2009.01.010

Effect of addition of proteins on the production of amorphous sucrose powder through spray drying

Adhikari, B., Howes, T., Bhandari, B. R. and Langrish, T. A. G. (2009). Effect of addition of proteins on the production of amorphous sucrose powder through spray drying. JOURNAL OF FOOD ENGINEERING, 94 (2), 144-153. doi: 10.1016/j.jfoodeng.2009.01.029

The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying

Adhikari, B., Howes, T., Wood, B. J. and Bhandari, B. R. (2009). The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying. Journal of Food Engineering, 94 (2), 135-143. doi: 10.1016/j.jfoodeng.2009.01.022

Effect of water content on thermal behaviors of common buckwheat flour and starch

Zhou, Y.G., Li, D., Wang, L.J., Li, Y.B., Yang, B.N., Bhandari, B., Chen, X.D. and Mao, Z.H. (2009). Effect of water content on thermal behaviors of common buckwheat flour and starch. Journal of Food Engineering, 93 (2), 242-248. doi: 10.1016/j.jfoodeng.2009.01.021

Microscopic structure of bayberry (Myrica Rubra Sieb. Et Zucc.) Juice Haze

Fang, Zhongxiang, Zhang, Min, Bhandari, Bhesh and Sun, Jin-Caid (2009). Microscopic structure of bayberry (Myrica Rubra Sieb. Et Zucc.) Juice Haze. International Journal of Food Properties, 12 (3), 549-555. doi: 10.1080/10942910801947730

Fabrication of starch-based microparticles by an emulsification-crosslinking method

Li, B-Z., Wang, L-J., Li, D., Bhandari, B., Li, S-J., Lan, Y., Chen, X.D. and Mao, Z-H. (2009). Fabrication of starch-based microparticles by an emulsification-crosslinking method. Journal of Food Engineering, 92 (3), 250-254. doi: 10.1016/j.jfoodeng.2008.08.011

Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurt

Wu, Sha, Li, Dong, Li, Shu-jun, Bhandari, Bhesh, Yang, Bao-ling, Chen, Xiao Dong and Mao, Zhi-huai (2009). Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurt. International Journal of Food Engineering, 5 (2) 3, 3.1-3.17. doi: 10.2202/1556-3758.1436

Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate

Wang, B., Wang, L.J., Li, D., Bhandari, B., Wu, W.F., Shi, J., Chen, X.D. and Mao, Z.H. (2009). Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate. Journal of Food Engineering, 91 (3), 392-401. doi: 10.1016/j.jfoodeng.2008.09.032

Rapid gains in yield and adoption of new maize varieties for complex hillside environments through farmer participation. II. Scaling-up the adoption through community-based seed production (CBSP)

Tiwari, T. P., Ortiz-Ferrara, G., Urrea, C., Katuwal, R. B., Koirala, K. B., Prasad, R. C., Gurung, D. B., Sharma, D., Hamal, B., Bhandari, B. and Thapa, M. (2009). Rapid gains in yield and adoption of new maize varieties for complex hillside environments through farmer participation. II. Scaling-up the adoption through community-based seed production (CBSP). Field Crops Research, 111 (1-2), 144-151. doi: 10.1016/j.fcr.2008.11.007

Gel particles from spray-dried disordered polysaccharides

Burey, P, Bhandari, BR, Howes, T and Gidley, MJ (2009). Gel particles from spray-dried disordered polysaccharides. CARBOHYDRATE POLYMERS, 76 (2), 206-213. doi: 10.1016/j.carbpol.2008.10.001

Physical properties of cryomilled rice starch

Devi, A.F., Fibrianto, K., Torley, P.J. and Bhandari, B. (2009). Physical properties of cryomilled rice starch. Journal of Cereal Science, 49 (2), 278-284. doi: 10.1016/j.jcs.2008.11.005

Confectionery gels: a review of formulation, rheological and structural aspects

Burey, P., Bhandari, B., Rutgers, R., Halley, P. and Torley, P. (2009). Confectionery gels: a review of formulation, rheological and structural aspects. International Journal of Food Properties, 12 (1), 176-210. doi: 10.1080/10942910802223404

Drying of lemon myrtle (Backhousia citriodora) leaves: Retention of volatiles and color

Buchaillot, A., Caffin, N. and Bhandari, B. (2009). Drying of lemon myrtle (Backhousia citriodora) leaves: Retention of volatiles and color. Drying Technology, 27 (3), 445-450. doi: 10.1080/07373930802683740

Effects of high-temperature fluidized bed drying and tempering on kernel cracking and milling quality of Vietnamese rice varieties

Tuyen, Truong Thuc, Truong, Vinh, Fukai, Shu and Bhandari, Bhesh (2009). Effects of high-temperature fluidized bed drying and tempering on kernel cracking and milling quality of Vietnamese rice varieties. Drying Technology, 27 (3), 486-494. doi: 10.1080/07373930802686099

Glass-Transition Based Approach in Drying of Foods

Bhandari, Bhesh and Adhikari, Benu (2009). Glass-Transition Based Approach in Drying of Foods. Advances in Food Dehydration, 37-62.

Physical and processing characteristics of extrudates made from starch and d-limonene mixtures

Yuliani, S., Torley, P.J. and Bhandari, B (2009). Physical and processing characteristics of extrudates made from starch and d-limonene mixtures. International Journal of Food Properties, 12 (3), 482-495. doi: 10.1080/10942910701867756

Starch pastes thinning during high-pressure homogenization

Che, L.M., Wang, L.J., Li, D., Bhandari, B., Ozkan, N., Chen, X.D. and Mao, Z.H. (2009). Starch pastes thinning during high-pressure homogenization. Carbohydrate Polymers, 75 (1), 32-38. doi: 10.1016/j.carbpol.2008.06.004

Thermomechanical property of rice kernels studied by DMA

Jia, Hai-yan, Li, Dong, Lan, Yubin, Bhandari, Bhesh, Shi, John, Chen, Xiao Dong and Mao, Zhi-huai (2009). Thermomechanical property of rice kernels studied by DMA. International Journal of Food Engineering, 5 (2) 2, 2.1-2.13. doi: 10.2202/1556-3758.1563

Re-coalescence of emulsion droplets during high-energy emulsification

Jafari, Seid Mahdi, Assadpoor, Elham, He, Yinghe and Bhandari, Bhesh R. (2008). Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocolloids, 22 (7), 1191-1202. doi: 10.1016/j.foodhyd.2007.09.006

Preparation of crosslinked starch microspheres and their drug loading and releasing properties

Fang, Yuan-yuan, Wang, Li-jun, Li, Dong, Li, Bing-zheng, Bhandari, Bhesh, Chen, Xiao Dong and Mao, Zhi-huai (2008). Preparation of crosslinked starch microspheres and their drug loading and releasing properties. Carbohydrate Polymers, 74 (3), 379-384. doi: 10.1016/j.carbpol.2008.03.005

Application of the synthetic polymer approach to the glass transition of fruit leathers

Torley, P. J., de Boer, J., Bhandari, B. R., Kasapis, S., Shrinivas, P. and Jiang, B. (2008). Application of the synthetic polymer approach to the glass transition of fruit leathers. Journal of Food Engineering, 86 (2), 243-250. doi: 10.1016/j.jfoodeng.2007.10.008

Impact of caramelization on the glass transition temperature of several caramelized sugars. Part II: Mathematical modeling

Jiang, Bin, Liu, Yeting, Bhandari, Bhesh and Zhou, Weibiao (2008). Impact of caramelization on the glass transition temperature of several caramelized sugars. Part II: Mathematical modeling. Journal of Agricultural and Food Chemistry, 56 (13), 5148-5152. doi: 10.1021/jf703792x

Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sugars. Part I: Chemical Analyses

Jiang, Bin, Liu, Yeting, Bhandari, Bhesh and Zhou, Weibiao (2008). Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sugars. Part I: Chemical Analyses. Journal of Agricultural and Food Chemistry, 56 (13), 5138-5147. doi: 10.1021/jf703791e

Optimization of supercritical carbon dioxide extraction of flaxseed oil using response surface methodology

Jiao, Shu-shan, Li, Dong, Huang, Zhi-gang, Zhang, Zhen-shan, Bhandari, Bhesh R., Chen, Xiao Dong and Mao, Zhi-huai (2008). Optimization of supercritical carbon dioxide extraction of flaxseed oil using response surface methodology. International Journal of Food Engineering, 4 (4) 6, 1-17. doi: 10.2202/1556-3758.1409

Ohmic heating behavior of certain selected liquid food materials

Kong, Yin-qui, Dong, Li, Wang, Li-jun, Bhandari, Bhesh R., Chen, Xiao Dong and Mao, Zhi-huai (2008). Ohmic heating behavior of certain selected liquid food materials. International Journal of Food Engineering, 4 (3) 2, 2.1-2.14. doi: 10.2202/1556-3758.1378

Optimization of the microencapsulation of lemon myrtle oil using response surface methodology

Huynh, The Vien, Caffin, Nola A., Dykes, Gary A. and Bhandari, Bhesh R. (2008). Optimization of the microencapsulation of lemon myrtle oil using response surface methodology. Drying Technology, 26 (3), 357-368. doi: 10.1080/07373930801898182

Spray drying of skim milk mixed with milk permeate: Effect on drying behavior, physicochemical properties, and storage stability of powder

Shrestha, Ashok K., Howes, Tony, Adhikari, Benu P. and Bhandari, Bhesh R. (2008). Spray drying of skim milk mixed with milk permeate: Effect on drying behavior, physicochemical properties, and storage stability of powder. Drying Technology, 26 (2), 239-247. doi: 10.1080/07373930701831663

A new method of producing date powder granules: Physicochemical characteristics of powder

Sablani, Shyam S, Shrestha, Ashok K. and Bhandari, Bhesh R. (2008). A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering, 87 (3), 416-421. doi: 10.1016/j.jfoodeng.2007.12.024

Encapsulation efficiency of food flavours and oils during spray drying

Jafari, Seid Mahdi, Assadpoor, Elham, He, Yinghe and Bhandari, Bhesh (2008). Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology, 26 (7), 816-835. doi: 10.1080/07373930802135972

Hydrocolloid Gel Particles: Formation, Characterization, and Application

Burey, P., Bhandari, B. R., Howes, T. and Gidley, M. J. (2008). Hydrocolloid Gel Particles: Formation, Characterization, and Application. Critical Reviews in Food Science and Nutrition, 48 (5), 361-377. doi: 10.1080/10408390701347801

Nano-particle encapsulation of fish oil by spray drying

Jafari, Seid Mahdi, Assadpoor, Elham, Bhandari, Bhesh R. and He, Yinghe (2008). Nano-particle encapsulation of fish oil by spray drying. Food Research International, 41 (2), 172-183. doi: 10.1016/j.foodres.2007.11.002

Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder

Shrestha, Ashok K., Howes, Tony, Adhikari, Benu P. and Bhandari, Bhesh R. (2007). Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder. LWT - Food Science and Technology, 40 (9), 1593-1600. doi: 10.1016/j.lwt.2006.11.003

Production of sub-micron emulsions by ultrasound and microfluidization techniques

Jafari, Seid Mahdi, He, Yinghe and Bhandari, Bhesh (2007). Production of sub-micron emulsions by ultrasound and microfluidization techniques. Journal of Food Engineering, 82 (4), 478-488. doi: 10.1016/j.jfoodeng.2007.03.007

Development of stickiness of whey protein isolate and lactose droplets during convective drying

Adhikari, B., Howes, T., Shrestha, A. K. and Bhandari, B. R. (2007). Development of stickiness of whey protein isolate and lactose droplets during convective drying. Chemical Engineering And Processing, 46 (5), 420-428. doi: 10.1016/j.cep.2006.07.014

Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles

Jayasooriya, S. D., Torley, P. J., D'Arcy, B. R. and Bhandari, B. R. (2007). Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Science, 75 (4), 628-639. doi: 10.1016/j.meatsci.2006.09.010

Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders

Shrestha, A. K., Howes, T., Adhikari, B. P., Wood, B. J. and Bhandari, B. R. (2007). Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders. Food Chemistry, 104 (4), 1436-1444. doi: 10.1016/j.foodchem.2007.02.015

Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions

Adhikari, B,, Howes, T., Shrestha, A. and Bhandari, B. R. (2007). Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions. Journal of Food Engineering, 79 (4), 1136-1143. doi: 10.1016/j.jfoodeng.2006.04.002

Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques

Jafari, S. M., He, Y. H. and Bhandari, B. (2007). Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques. Food Research International, 40 (7), 862-873. doi: 10.1016/j.foodres.2007.02.002

Encapsulation of nanoparticles of d-limonene by spray drying: Role of emulsifiers and emulsifying techniques

Jafari, S. M., He, Y. H. and Bhandari, B. (2007). Encapsulation of nanoparticles of d-limonene by spray drying: Role of emulsifiers and emulsifying techniques. Drying Technology, 25 (4-6), 1069-1079. doi: 10.1080/07373930701396758

Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT)

Shrestha, A. K., Ua-Arak, T., Adhikari, B. P., Howes, T. and Bhandari, B. R. (2007). Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). International Journal of Food Properties, 10 (3), 661-673. doi: 10.1080/10942910601109218

Instrumentation and testing of a thermal mechanical compression test for glass-rubber transition analysis of food powders

Boonyai, P., Howes, T. and Bhandari, B. (2007). Instrumentation and testing of a thermal mechanical compression test for glass-rubber transition analysis of food powders. Journal of Food Engineering, 78 (4), 1333-1342. doi: 10.1016/j.jfoodeng.2006.01.005

Mikroenkapsulasi d-limonen untuk perisaan produk ekstrusi

Yuliani, S., Torley, P. and Bhandari, B. R. (2007). Mikroenkapsulasi d-limonen untuk perisaan produk ekstrusi. Jurnal Teknologi Industri Pertanian, 17 (2), 54-60.

Optimization of nano-emulsions production by microfluidization

Jafari, S. M., He, Y. and Bhandari, B. (2007). Optimization of nano-emulsions production by microfluidization. European Food Research And Technology, 225 (5-6), 733-741. doi: 10.1007/s00217-006-0476-9

Prediction of lactose crystals present in supersaturated lactose and whey solutions by measuring the water activity

Bhandari, B. and Burel, B. (2007). Prediction of lactose crystals present in supersaturated lactose and whey solutions by measuring the water activity. International Journal of Food Properties, 10 (1), 163-171. doi: 10.1080/10942910601024938

Production of sub-micron emulsions by ultrasound and microfluidization techniques

Jafari, S. M., He, Y. H. and Bhandari, B (2007). Production of sub-micron emulsions by ultrasound and microfluidization techniques. Journal of Food Engineering, 82 (4), 478-488. doi: 10.1016/j.foodeng.2007.03.007

Role of powder particle size on the encapsulation efficiency of oils during spray drying

Jafari, S. M., He, Y. H. and Bhandari, B. (2007). Role of powder particle size on the encapsulation efficiency of oils during spray drying. Drying Technology, 25 (4-6), 1081-1089. doi: 10.1080/07373930701397343

Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)

Liu, Y. T., Bhandari, B. and Zhou, W. B. (2007). Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC). Journal of Food Engineering, 81 (3), 599-610. doi: 10.1016/j.jfoodeng.2006.12.017

Thermal Mechanical Compression Test (TMCT): A novel and simple technique for measuring the glass transition and melting temperature of solid food and non-food materials

Bhandari, B. R. (2007). Thermal Mechanical Compression Test (TMCT): A novel and simple technique for measuring the glass transition and melting temperature of solid food and non-food materials. SIFST Annual 2007, 23-26.

Use of solute fixed coordinate system and method of lines for prediction of drying kinetics and surface stickiness of single droplet during convective drying

Adhikari, B., Howes, T. and Bhandari, B, R. (2007). Use of solute fixed coordinate system and method of lines for prediction of drying kinetics and surface stickiness of single droplet during convective drying. Chemical Engineering And Processing, 46 (5), 405-419. doi: 10.1016/j.cep.2006.06.018

Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and D-limonene encapsulated in milk protein

Yuliani, Sri, Torley, Peter J., D'Arcy, Bruce, Nicholson, Timothy and Bhandari, Bhesh (2006). Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and D-limonene encapsulated in milk protein. International Journal of Food Science and Technology, 41 (S2), 83-94. doi: 10.1111/j.1365-2621.2006.01409.x

Thin-layer isothermal drying of fructose, maltodextrin, and their mixture solutions

Adhikari, B., Howes, T., Shrestha, A. K., Tsai, W. and Bhandari, B. R. (2006). Thin-layer isothermal drying of fructose, maltodextrin, and their mixture solutions. Drying Technology, 24 (11), 1415-1424. doi: 10.1080/07373930600952768

Guest Editorial

Chen, Xiao Dong, Huang, Li Xin and Bhandari, Bhesh (2006). Guest Editorial. Drying Technology, 24 (6), 683-684. doi: 10.1080/07373930600685715

Erratum: optimization of cocurrent spray drying process for sugar-rich foods. Part II - optimization of spray drying process based on glass transition concept (Journal of Food Engineering (2005) 71 (66-72) PII: S0260877404005151 DOI: 10.1016/j.jfoodeng.2004.10.018)

Truong, Vinh, Bhandari, Bhesh R. and Howes, Tony (2006). Erratum: optimization of cocurrent spray drying process for sugar-rich foods. Part II - optimization of spray drying process based on glass transition concept (Journal of Food Engineering (2005) 71 (66-72) PII: S0260877404005151 DOI: 10.1016/j.jfoodeng.2004.10.018). Journal of Food Engineering, 73 (3), 304-304. doi: 10.1016/j.jfoodeng.2005.06.001

Fluidization characteristics of moist food particles

Senadeera, W., Young, G. S., Wijesinghe, B. and Bhandari, B. R. (2006). Fluidization characteristics of moist food particles. International Journal of Food Engineering, 2 (1), 1-14. doi: 10.2202/1556-3758.1047

PI 3 kinase-dependent Akt kinase and PKC epsilon independently regulate interferon-gamma-induced STAT1 alpha serine phosphorylation to induce monocyte chemotactic protein-1 expression

Venkatesan, BA, Mahimainathan, L, Ghosh-Choudhury, N, Gorin, Y, Bhandari, B, Valente, AJ, Abboud, HE and Choudhury, GG (2006). PI 3 kinase-dependent Akt kinase and PKC epsilon independently regulate interferon-gamma-induced STAT1 alpha serine phosphorylation to induce monocyte chemotactic protein-1 expression. Cellular Signalling, 18 (4), 508-518. doi: 10.1016/j.cellsig.2005.05.022

Applications of Thermal Mechanical Compression Tests in food powder analysis

Boonyai, P., Bhandari, B. and Howes, T. (2006). Applications of Thermal Mechanical Compression Tests in food powder analysis. International Journal of Food Properties, 9 (1), 127-134. doi: 10.1080/10942910500473988

Applications of the cyclone stickiness test for characterization of stickiness in food powders

Boonyai, P., Howes, T. and Bhandari, B. (2006). Applications of the cyclone stickiness test for characterization of stickiness in food powders. Drying Technology, 24 (6), 703-709. doi: 10.1080/07373930600684908

Effect of lactic acid on spray drying behavior of acid-whey and study of their glass transition temperature

Shrestha, Ashok K., Adhikari, Benu P., Howes, Tony E. and Bhandari, Bhesh R. (2006). Effect of lactic acid on spray drying behavior of acid-whey and study of their glass transition temperature. Journal of Food Science and Technology Nepal, 2, 57-62.

Extrusion of mixtures of starch and D-limonene encapsulated with beta-cyclodextrin: Flavour retention and physical properties

Yuliani, Sri, Torley, Peter J., D'Arcy, Bruce, Nicholson, Timothy and Bhandari, Bhesh (2006). Extrusion of mixtures of starch and D-limonene encapsulated with beta-cyclodextrin: Flavour retention and physical properties. Food Research International, 39 (3), 318-331. doi: 10.1016/j.foodres.2005.08.005

Glass transition and enthalpy relaxation of amorphous food saccharides: A review

Liu, YT, Bhandari, B and Zhou, WB (2006). Glass transition and enthalpy relaxation of amorphous food saccharides: A review. Journal of Agricultural And Food Chemistry, 54 (16), 5701-5717. doi: 10.1021/jf060188r

In vitro antibacterial activity of Australian native herb extracts against food-related bacteria

Dupont, S, Caffin, N, Bhandari, B and Dykes, GA (2006). In vitro antibacterial activity of Australian native herb extracts against food-related bacteria. Food Control, 17 (11), 929-932. doi: 10.1016/j.foodcont.2005.06.005

Nano-emulsion production by sonication and microfluidization - A comparison

Jafari, SM, He, YH and Bhandari, B (2006). Nano-emulsion production by sonication and microfluidization - A comparison. International Journal of Food Properties, 9 (3), 475-485. doi: 10.1080/10942910600596464

Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage

Krasaekoopt, W, Bhandari, B and Deeth, HC (2006). Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage. Lwt-food Science And Technology, 39 (2), 177-183. doi: 10.1016/j.lwt.2004.12.006

Optimization of co-current spray drying process of sugar-rich foods. Part I - Moisture and glass transition temperature profile during drying

Truong, Vinh, Bhandari, Bhesh R. and Howes, Tony (2005). Optimization of co-current spray drying process of sugar-rich foods. Part I - Moisture and glass transition temperature profile during drying. Journal of Food Engineering, 71 (1), 55-65. doi: 10.1016/j.jfoodeng.2004.10.017

Optimization of cocurrent spray drying process for sugar-rich foods. Part II - optimization of spray drying process based on glass transition concept

Truong, Vinh , Bhandari, Bhesh R. and Howes, Tony (2005). Optimization of cocurrent spray drying process for sugar-rich foods. Part II - optimization of spray drying process based on glass transition concept. Journal of Food Engineering, 71 (1), 66-72. doi: 10.1016/j.jfoodeng.2004.10.018

A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying

Adhikari, B., Howes, T., Lecomte, D. and Bhandari, B. R. (2005). A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying. Powder Technology, 149 (2-3), 168-179. doi: 10.1016/j.powtec.2004.11.007

A laboratory experiment, based on the maillard reaction, conducted as a project in introductory statistics

Kravchuk, O., Elliott, A. J. and Bhandari, B. R. (2005). A laboratory experiment, based on the maillard reaction, conducted as a project in introductory statistics. Journal of Food Science Education, 4 (4), 70-77. doi: 10.1111/j.1541-4329.2005.tb00065.x

Comparison of gelation profile of yoghurts during fermentation measured by RVA and ultrasonic spectroscopy

Krasaekoopt, W, Bhandari, B and Deeth, H (2005). Comparison of gelation profile of yoghurts during fermentation measured by RVA and ultrasonic spectroscopy. International Journal of Food Properties, 8 (2), 193-198. doi: 10.1081/JFP-200059469

Measurement of glass-rubber transition temperature of skim milk powder by static mechanical test

Boonyai, Pilairuk, Bhandari, Bhesh and Howes, Tony (2005). Measurement of glass-rubber transition temperature of skim milk powder by static mechanical test. Drying Technology, 23 (7), 1499-1514. doi: 10.1081/DRT-20063538

Modeling dimensional shrinkage of shaped foods in fluidized bed drying

Senadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (2005). Modeling dimensional shrinkage of shaped foods in fluidized bed drying. Journal Of Food Processing And Preservation, 29 (2), 109-119. doi: 10.1111/j.1745-4549.2005.00017.x

Relating the stickiness property of foods undergoing drying and dried products to their surface energetics

Bhandari, B. R. and Howes, T. (2005). Relating the stickiness property of foods undergoing drying and dried products to their surface energetics. Drying Technology, 23 (4), 781-797. doi: 10.1081/DRT-200054194

Dynamic and steady-state rheology of Australian honeys at subzero temperatures

Sopade, Peter Adeoye, Halley, Peter John, D'Arcy, Bruce Robert, Bhandari, Bhesh and Caffin, Nola (2004). Dynamic and steady-state rheology of Australian honeys at subzero temperatures. Journal of Food Process Engineering, 27 (4), 284-309. doi: 10.1111/j.1745-4530.2004.00468.x

Effect of high power ultrasound waves on properties of meat: A review

Jayasooriya, S. D., Bhandari, B. R., Torley, P. and D'Arcy, B. R. (2004). Effect of high power ultrasound waves on properties of meat: A review. International Journal of Food Properties, 7 (2), 301-319. doi: 10.1081/JFP-120030039

Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder

Krasaekoopt, W., Bhandari, B. R. and Deeth, H. C. (2004). Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder. Journal of Food Science, 69 (6), E276-E280. doi: 10.1111/j.1365-2621.2004.tb10998.x

Effect of honey types and concentration on starch gelatinization

Torley, P. J., Rutgers, R. P. G., DArcy, B. and Bhandari, B. R. (2004). Effect of honey types and concentration on starch gelatinization. Lebensmittel-Wissenschaft und Technologie, 37 (2), 161-170. doi: 10.1016/j.lwt.2003.08.002

Application of microencapsulated flavor to extrusion product

Yuliani, Sri, Bhandari, Bhesh, Rutgers, Rulande and D'Arcy, Bruce (2004). Application of microencapsulated flavor to extrusion product. Food Reviews International, 20 (2), 163-185. doi: 10.1081/FRI-120037159

Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling

Adhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2004). Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling. Journal of Food Engineering, 62 (1), 53-68. doi: 10.1016/S0260-8774(03)00171-7

Friction factors and rheological behavior of Australian honey in a straight pipe

Sopade, P. A., Halley, P. J., D'Arcy, B. R., Bhandari, B. R. and Caffin, N. A. (2004). Friction factors and rheological behavior of Australian honey in a straight pipe. International Journal of Food Properties, 7 (3), 393-405. doi: 10.1081/JFP-120030048

Glass transition behaviour of fructose

Truong, V., Bhandari, B. R., Howes, T. and Adhikari, B. (2004). Glass transition behaviour of fructose. International Journal of Food Science And Technology, 39 (5), 569-578. doi: 10.1111/j.1365-2621.2004.00817.x

Stickiness measurement techniques for food powders: a review

Boonyai, P., Bhandari, B. and Howes, T. (2004). Stickiness measurement techniques for food powders: a review. Powder Technology, 145 (1), 34-46. doi: 10.1016/j.powtec.2004.04.039

The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria

Krasaekoopt, W., Bhandari, B. and Deeth, H. (2004). The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. International Dairy Journal, 14 (8), 737-743. doi: 10.1016/j.idairyj.2004.01.004

Estimation of crystalline phase present in the glucose crystal-solution mixture by water activity measurement

Bhandari, Bhesh R. and Bareyre, Isabelle (2003). Estimation of crystalline phase present in the glucose crystal-solution mixture by water activity measurement. Lebensmittel-wissenschaft Und-technologie-food Science And Technology, 36 (7), 729-733. doi: 10.1016/S0023-6438(03)00086-0

Crystallisation and moisture sorption properties of selected Australian unifloral honeys

Yao, Lihu, Bhandari, Bhesh R., Datta, Nivedita, Singanusong, Riantong and D'Arcy, Bruce R. (2003). Crystallisation and moisture sorption properties of selected Australian unifloral honeys. Journal of The Science of Food And Agriculture, 83 (9), 884-888. doi: 10.1002/jsfa.1421

Dissolution of sucrose crystals in the anhydrous sorbitol melt

Bhandari, Bhesh R. and Roos, Yrjö H. (2003). Dissolution of sucrose crystals in the anhydrous sorbitol melt. Carbohydrate Research, 338 (4), 361-367. doi: 10.1016/S0008-6215(02)00466-4

Application of the Williams-Landel-Ferry model to the viscosity-temperature relationship of Australian honeys

Sopade, P. A., Halley, P., Bhandari, B., D'Arcy, B., Doebler, C. and Caffin, N. (2003). Application of the Williams-Landel-Ferry model to the viscosity-temperature relationship of Australian honeys. Journal of Food Engineering, 56 (1), 67-75. doi: 10.1016/S0260-8774(02)00149-8

Characterization of the surface stickiness of fructose-maltodextrin solutions during drying

Adhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2003). Characterization of the surface stickiness of fructose-maltodextrin solutions during drying. Drying Technology, 21 (1), 17-34. doi: 10.1081/DRT-120017281

Determination of viscosity of some Australian honeys based on composition

Mossel, Brenda, Bhandari, Bhesh, D'Arcy, Bruce and Caffin, Nola (2003). Determination of viscosity of some Australian honeys based on composition. International Journal of Food Properties, 6 (1), 87-97. doi: 10.1081/JFP-120016626

Evaluation of encapsulation techniques of probiotics for yoghurt

Krasaekoopt, W., Bhandari, B. and Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13 (1), 3-13. doi: 10.1016/S0958-6946(02)00155-3

In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device

Adhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2003). In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device. Journal of Food Engineering, 58 (1), 11-22. doi: 10.1016/S0260-8774(02)00328-X

Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying

Senadeera, W., Bhandari, B. R., Young, G. and Wijesinghe, B. (2003). Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying. Journal of Food Engineering, 58 (3), 277-283. doi: 10.1016/S0260-8774(02)00386-2

Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: Experiments and modeling

Adhikari, B., Howes, T., Bhandari, B. R. and Troung, V. (2003). Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: Experiments and modeling. Drying Technology, 21 (5), 839-873. doi: 10.1081/DRT-120021689

Survival of microencapsulated probiotics in high-solids yogurt from UHT milk

Krasaekoopt, W., Bhandari, B. R. and Deeth, H. C. (2003). Survival of microencapsulated probiotics in high-solids yogurt from UHT milk. The Australian Journal of Dairy Technology, 58 (2), 195-195.

Yogurt from UHT milk: a review

Krasaekoopt, W., Bhandari, B. and Deeth, H. (2003). Yogurt from UHT milk: a review. Australian Journal of Dairy Technology, 58 (1), 26-29.

Physical aging of amorphous fructose

Truong, V., Bhandari, B. R., Howes, T. and Adhikari, B. (2002). Physical aging of amorphous fructose. Journal of Food Science, 67 (8), 3011-3018. doi: 10.1111/j.1365-2621.2002.tb08852.x

Co-crystallization of sucrose at high concentration in the presence of glucose and fructose

Bhandari, B. R. and Hartel, R. W. (2002). Co-crystallization of sucrose at high concentration in the presence of glucose and fructose. Journal of Food Science, 67 (5), 1797-1802. doi: 10.1111/j.1365-2621.2002.tb08725.x

Application of a simplified method based on regular regime approach to determine the effective moisture diffusivity of mixture of low molecular weight sugars and maltodextrin during desorption

Adhikari, B., Howes, T., Bhandari, B. R., Yamamoto, S. and Truong, V. (2002). Application of a simplified method based on regular regime approach to determine the effective moisture diffusivity of mixture of low molecular weight sugars and maltodextrin during desorption. Journal of Food Engineering, 54 (2), 157-165. doi: 10.1016/S0260-8774(01)00203-5

Honey business: two key properties of honey

Yao, L., Bhandari, B. R., D'Arcy, B. R. and Caffin, N. A. (2002). Honey business: two key properties of honey. Food Technology International 2002, 1, 133-137.

Surface stickiness of low molecular weight sugars

Adhikari, B. P., Howes, T., Bhandari, B. R. and Truong, V. (2002). Surface stickiness of low molecular weight sugars. Food Industry Journal, 5 (2), 112-124.

Surface stickiness of low molecular weight sugars and maltodextrin during drying

Adhikari, B., Howes, T., Bhandari, B. and Truong, V. (2002). Surface stickiness of low molecular weight sugars and maltodextrin during drying. Food Industry Journal, 5 (2), 112-124.

Flavour retention during high temperature short time extrusion cooking process: a review

Bhandari, Bhesh, D'Arcy, Bruce and Young, Gordon (2001). Flavour retention during high temperature short time extrusion cooking process: a review. International Journal of Food Science And Technology, 36 (5), 453-461. doi: 10.1046/j.1365-2621.2001.00495.x

Glass transition in Australian honeys

Sopade, P. A., Bhandari, B., Halley, P., D'Arcy, B. and Caffin, N. (2001). Glass transition in Australian honeys. Food Australia, 53 (9), 399-404.

Glass transition in relation to stickiness during spray drying

Bhandari, B. R. (2001). Glass transition in relation to stickiness during spray drying. Food Technology International, 64-68.

Stickiness in foods: A review of mechanisms and test methods

Adhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2001). Stickiness in foods: A review of mechanisms and test methods. International Journal of Food Properties, 4 (1), 1-33. doi: 10.1081/JFP-100002186

Use of an Arrhenius Model to Predict Rheological Behaviour in some Australian Honeys

Mossel, Brenda, Bhandari, Bhesh, D'Arcy, Bruce and Caffin, Nola (2000). Use of an Arrhenius Model to Predict Rheological Behaviour in some Australian Honeys. Lebensmittel-Wissenschaft und Technologie, 33 (8), 545-552. doi: 10.1006/fstl.2000.0714

Methods for effective fluidization of particulate food materials

Senadeera, Wijitha, Bhandari, Bhesh R., Young, Gordon and Wijesinghe, Bandu (2000). Methods for effective fluidization of particulate food materials. Drying Technology, 18 (7), 1537-1557. doi: 10.1080/07373930008917792

Physical properties and fluidization behaviour of fresh green bean particulates during fluidized bed drying

Senadeera, W., Bhandari, B., Young, G. and Wijesinghe, B. (2000). Physical properties and fluidization behaviour of fresh green bean particulates during fluidized bed drying. Food And Bioproducts Processing, 78 (1), 43-47. doi: 10.1205/096030800532707

Evaluation of various extraction methods of encapsulated oil from b-cyclodextrin-lemon oil complex powder

Padukka, D., Bhandari, B. R. and D'Arcy, B. R. (2000). Evaluation of various extraction methods of encapsulated oil from b-cyclodextrin-lemon oil complex powder. Journal of Food Composition and Analysis, 13, 59-70.

Evaluation of various extraction methods of encapsulated oil from β-cyclodextrin-lemon oil complex powder

Padukka, Indra, Bhandari, Bhesh and D’arcy, Bruce (2000). Evaluation of various extraction methods of encapsulated oil from β-cyclodextrin-lemon oil complex powder. Journal of Food Composition and Analysis, 13 (1), 59-70. doi: 10.1006/jfca.1999.0820

Experimental studies and kinetics of single drop drying and their relevance in drying of sugar-rich foods: A review

Adhikari, B, Howes, T, Bhandari, BR and Truong, V (2000). Experimental studies and kinetics of single drop drying and their relevance in drying of sugar-rich foods: A review. International Journal of Food Properties, 3 (3), 323-351. doi: 10.1080/10942910009524639

Glass transition in processing and stability of food

Bhandari, BR and Howes, T (2000). Glass transition in processing and stability of food. Food Australia, 52 (12), 579-585.

Use of an Arrhenius model to predict rheological behaviour in some Australian honeys

Mossel, B. L., Bhandari, B. R., DArcy, B and Caffin, N. A. (2000). Use of an Arrhenius model to predict rheological behaviour in some Australian honeys. Lebensmittel-wissenschaft Und-technologie-food Science And Technology, 33 (8), 545-552. doi: 10.1006/fstl.2000.0714

Encapsulation of lemon oil by paste method using b-cyclodextrin: encapsulation efficiency and profile of oil volatiles

Bhandari, B. R., D'Arcy, B. R. and Padukka, D. (1999). Encapsulation of lemon oil by paste method using b-cyclodextrin: encapsulation efficiency and profile of oil volatiles. Journal of Agriculture and Food Chemistry, 47 (12), 5194-5197. doi: 10.1021/jf9902503

Encapsulation of lemon oil by paste method using beta-cyclodextrin: Encapsulation efficiency and profile of oil volatiles

Bhandari, BR, DArcy, BR and Padukka, I (1999). Encapsulation of lemon oil by paste method using beta-cyclodextrin: Encapsulation efficiency and profile of oil volatiles. Journal of Agricultural And Food Chemistry, 47 (12), 5194-5197. doi: 10.1021/jf9902503

Implication of glass transition for the drying and stability of dried foods

Bhandari, BR and Howes, T (1999). Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40 (1-2), 71-79. doi: 10.1016/S0260-8774(99)00039-4

Rheology and crystallisation kinetics of honey: present status

Bhandari, B. R., D'Arcy, B. R. and Kelly, C. T. (1999). Rheology and crystallisation kinetics of honey: present status. International Journal of Food Properties, 2 (3), 217-226.

Rheology and crystallization kinetics of honey: Present status

Bhandari, Bhesh, D'Arcy, Bruce and Kelly, Camilla (1999). Rheology and crystallization kinetics of honey: Present status. International Journal of Food Properties, 2 (3), 217-226. doi: 10.1080/10942919909524606

Rheology of selected Australian honeys

Bhandari, B., D'Arcy, B. and Chow, S. (1999). Rheology of selected Australian honeys. Journal of Food Engineering, 41 (1), 65-68. doi: 10.1016/S0260-8774(99)00078-3

Co-crystallization of honey with sucrose

Bhandari, BR, Datta, N, DArcy, BR and Rintoul, GB (1998). Co-crystallization of honey with sucrose. Food Science And Technology-lebensmittel-wissenschaft & Technologie, 31 (2), 138-142. doi: 10.1006/fstl.1997.0316

Lemon oil to beta-cyclodextrin ratio effect on the inclusion efficiency of beta-cyclodextrin and the retention of oil volatiles in the complex

Bhandari, BR, DArcy, BR and Bich, LLT (1998). Lemon oil to beta-cyclodextrin ratio effect on the inclusion efficiency of beta-cyclodextrin and the retention of oil volatiles in the complex. Journal of Agricultural And Food Chemistry, 46 (4), 1494-1499. doi: 10.1021/jf970605n

A semi-empirical approach to optimise the quantity of drying aids required to spray dry sugar-rich foods

Bhandari, BR, Datta, N, Crooks, R, Howes, T and Rigby, S (1997). A semi-empirical approach to optimise the quantity of drying aids required to spray dry sugar-rich foods. Drying Technology, 15 (10), 2509-2525. doi: 10.1080/07373939708917373

Effects of process modification and heat pump drying on physical and sensory properties of Chinese style shredded beef

Chen, T, Bhandari, BR and Redden, V (1997). Effects of process modification and heat pump drying on physical and sensory properties of Chinese style shredded beef. Food Australia, 49 (9), 423-427.

Problems associated with spray drying of sugar-rich foods

Bhandari, BR, Datta, N and Howes, T (1997). Problems associated with spray drying of sugar-rich foods. Drying Technology, 15 (2), 671-684. doi: 10.1080/07373939708917253

Microencapsulation of flavour compounds

Bhandari, BR and DArcy, BR (1996). Microencapsulation of flavour compounds. Food Australia, 48 (12), 547-551.

Spray drying of concentrated fruit juices

Bhandari B.R., Senoussi A., Dumoulin E.D. and Lebert A. (1993). Spray drying of concentrated fruit juices. Drying Technology, 11 (5), 1081-1092.

Flavor Encapsulation by Spray Drying - Application to Citral and Linalyl Acetate

Bhandari, BR, Dumoulin, ED, Richard, Hmj, Noleau, I and Lebert, AM (1992). Flavor Encapsulation by Spray Drying - Application to Citral and Linalyl Acetate. Journal of Food Science, 57 (1), 217-221. doi: 10.1111/j.1365-2621.1992.tb05459.x

GLYCEROL 3-PHOSPHATE DEHYDROGENASE GENE-EXPRESSION IN CULTURED 3T3-L1 ADIPOCYTES - REGULATION BY INSULIN, DEXAMETHASONE AND DIBUTYRYL CAMP AT THE LEVEL OF MESSENGER-RNA ABUNDANCE, TRANSCRIPTION AND MESSENGER-RNA STABILITY

BHANDARI, B, SAINI, KS and MILLER, RE (1991). GLYCEROL 3-PHOSPHATE DEHYDROGENASE GENE-EXPRESSION IN CULTURED 3T3-L1 ADIPOCYTES - REGULATION BY INSULIN, DEXAMETHASONE AND DIBUTYRYL CAMP AT THE LEVEL OF MESSENGER-RNA ABUNDANCE, TRANSCRIPTION AND MESSENGER-RNA STABILITY. Molecular and Cellular Endocrinology, 76 (1-3), 71-77. doi: 10.1016/0303-7207(91)90261-P

GLUTAMINE-SYNTHETASE GENE-TRANSCRIPTION IN CULTURED 3T3-L1 ADIPOCYTES - REGULATION BY DEXAMETHASONE, INSULIN AND DIBUTYRYL-CYCLIC-AMP

BHANDARI, B and MILLER, RE (1987). GLUTAMINE-SYNTHETASE GENE-TRANSCRIPTION IN CULTURED 3T3-L1 ADIPOCYTES - REGULATION BY DEXAMETHASONE, INSULIN AND DIBUTYRYL-CYCLIC-AMP. Molecular and Cellular Endocrinology, 51 (1-2), 7-11. doi: 10.1016/0303-7207(87)90112-2

GLUTAMINE-SYNTHETASE MESSENGER-RNA IN CULTURED 3T3-L1 ADIPOCYTES - COMPLEXITY, CONTENT AND HORMONAL-REGULATION

BHANDARI, B, BURNS, DM, HOFFMAN, RC and MILLER, RE (1986). GLUTAMINE-SYNTHETASE MESSENGER-RNA IN CULTURED 3T3-L1 ADIPOCYTES - COMPLEXITY, CONTENT AND HORMONAL-REGULATION. Molecular and Cellular Endocrinology, 47 (1-2), 49-57. doi: 10.1016/0303-7207(86)90015-8

COMPARATIVE CLINICAL STUDY WITH ETHACRIDINE LACTATE AND A COMBINATION OF CHLORAMPHENICOL-STREPTOMYCIN IN TREATMENT OF DIARRHOEA

BHANDARI, B, AGARWAL, ML and PUNGLIA, JL (1973). COMPARATIVE CLINICAL STUDY WITH ETHACRIDINE LACTATE AND A COMBINATION OF CHLORAMPHENICOL-STREPTOMYCIN IN TREATMENT OF DIARRHOEA. Indian Pediatrics, 10 (12), 725-727.

Ripening ‘Honey Gold™’ mango in-transit from farm to market

Mott, K. J.M., Duong, H. V., Joyce, D. C., Hofman, P. J., Macnish, A. J., Bhandari, B. and Lisle, A. T. (2023). Ripening ‘Honey Gold™’ mango in-transit from farm to market. International Society for Horticultural Science. doi: 10.17660/ActaHortic.2023.1364.42

Simulating in-transit ripening of ‘Honey Gold™’ mango fruit to predict quality outcomes

Mott, K.J.M., Lisle, A.T., Joyce, D.C., Hofman, P.J., Macnish, A.J., Bhandari, B. and Cave, R.L. (2023). Simulating in-transit ripening of ‘Honey Gold™’ mango fruit to predict quality outcomes. XXXI International Horticultural Congress (IHC2022): International Symposium on Postharvest Technologies to Reduce Food Losses, Angers, France, 14 - 20 August 2022. Leuven, Belgium: International Society for Horticultural Science. doi: 10.17660/actahortic.2023.1364.43

In-transit ripening and outturn quality for mango

Mott, Khamla, Joyce, Daryl, Hofman, Peter, Macnish, Andrew, Bhandari, Bhesh and Cave, Robyn (2020). In-transit ripening and outturn quality for mango. Postharvest 2020 Webinar series, Online, 10-12 November 2020. Auckland, New Zealand: The New Zealand Institute for Plant and Food Research.

Water crystallisation in model sugar solutions by in situ CO2 nano-bubbles generation

Adhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Water crystallisation in model sugar solutions by in situ CO2 nano-bubbles generation. International Congress on Engineering and Food, Melbourne, VIC Australia, 23-26 September 2019.

Effect of dissolved CO2 and low power ultrasound on crystallisation behaviour of anhydrous milk fat

Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Effect of dissolved CO2 and low power ultrasound on crystallisation behaviour of anhydrous milk fat. 2019 AOCS Annual Meeting and Expo, St Louis, MO, USA, 5-8 May 2019.

Effect of microfluidization on casein micelle size of bovine milk

Sinaga, H., Deeth, H. and Bhandari, B. (2018). Effect of microfluidization on casein micelle size of bovine milk. 1st International Conference on Agriculture, Environment and Food Security, AEFS 2017, Medan, Indonesia, 7-8 November 2017. Bristol, United Kingdom: Institute of Physics Publishing. doi: 10.1088/1755-1315/122/1/012084

Effect of sodium azide addition and aging storage on casein micelle size

Sinaga, H., Deeth, H. and Bhandari, B. (2018). Effect of sodium azide addition and aging storage on casein micelle size. 1st International Conference on Agriculture, Environment and Food Security, AEFS 2017, Medan, Indonesia, 7-8 November 2017. Institute of Physics Publishing. doi: 10.1088/1755-1315/122/1/012083

Predicting the crystallisation of sugar in dried raisins and honey

Bhandari, Bhesh, Dahal, Deepa, Truong, Tuyen, Urrutia, Paulina and Almonacid, Sergio (2018). Predicting the crystallisation of sugar in dried raisins and honey. 255th National Meeting and Exposition of the American-Chemical-Society (ACS) - Nexus of Food, Energy, and Water, New Orleans, LA United States, 18-22 March 2018. Washington, DC United States: American Chemical Society.

Effect of bubbling of gas and low power ultrasound in supersaturated solution of lactose on its crystallisation

Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of bubbling of gas and low power ultrasound in supersaturated solution of lactose on its crystallisation. third International Symposium on Minerals and Dairy Products (MADP), Wuxi, China, 20-22 September 2017.

In-transit ripening of mango fruit: Concepts and considerations

Mott, K., Hofman, P. J., Joyce, D. C., Macnish, A. J. and Bhandari, B. (2017). In-transit ripening of mango fruit: Concepts and considerations. XI International Mango Symposium, Darwin, Northern Territory, Australia, 28th September- 3rd. October 2015. Leuven, Belgium: International Society for Horticultural Science. doi: 10.17660/ActaHortic.2017.1183.50

Effects of Protein Conformational Modifications, Enthalpy Relaxation, and Interaction with Water on the Solubility of Milk Protein Concentrate Powder

Haque, E. and Bhandari, B. R. (2015). Effects of Protein Conformational Modifications, Enthalpy Relaxation, and Interaction with Water on the Solubility of Milk Protein Concentrate Powder. 11th Symposium on the Properties of Water (ISOPOW), Mexico, 5-9 September 2010. New York: Springer. doi: 10.1007/978-1-4939-2578-0_38

Tea tree oil formulations for cattle tick (Rhipicephalus microplus) control

Yim, W. T., Bhandari, B., Jackson, L. and James, P. J. (2015). Tea tree oil formulations for cattle tick (Rhipicephalus microplus) control. TropAg2015, Brisbane, Australia, 16-18 November 2015. Brisbane, Australia: University of Queensland.

Performance and economic analyses of year-round forage systems for forage-fed beef production in the Gulf Coast

Scaglia, G., Rodriguez, J., Gillespie, J., Bhandari, B., Wang, J. J. and McMillin, K. W. (2014). Performance and economic analyses of year-round forage systems for forage-fed beef production in the Gulf Coast. Bill E K Interdisciplinary Beef Symposium - Beef cattle welfare and stress, Dallas Tx, Feb 03, 2014. CARY: OXFORD UNIV PRESS INC. doi: 10.2527/jas.2014-7838

Ethylene gas from an ethylene-α-cyclodextrin inclusion complex powder ripens 'Calypso' mango fruit

Ho, B. T., Bhandari, B. R., Joyce, D. C. and Hofman, P. J. (2013). Ethylene gas from an ethylene-α-cyclodextrin inclusion complex powder ripens 'Calypso' mango fruit. 7th International Postharvest Symposium (IPS 2012), Kuala Lumpur, Malaysia, 25 - 29 June 2012. Leuven, Belgium: International Society for Horticultural Science. doi: 10.17660/ActaHortic.2013.1012.41

Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects

Mimouni, Arnaud, Deeth, Hilton C., Whittaker, Andrew K., Gidley, Michael J. and Bhandari, Bhesh R. (2010). Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects. 4th International Symposium on Spray Dried Dairy Products, Melbourne, Vic., Australia, 15-17th April 2009. Paris, France: Springer France. doi: 10.1051/dst/2010002

Processing-Structure-Property Relationships in Biopolymer Gel Particles

Burey, P., Bhandari, B., Howes, T. and Gidley, M. (2008). Processing-Structure-Property Relationships in Biopolymer Gel Particles. 14th Gums and Stabilisers for the Food Industry Conference, Wrexham, UK., 18-22 June, 2007. Cambridge UK: The Royal Society of Chemistry.

Processing-structure-property relationships in biopolymer gel particles

Burey, P., Bhandari, B., Howes, T. and Gidley, M. (2008). Processing-structure-property relationships in biopolymer gel particles. 2007 14th Gums and Stabilisers for the Food Industry Conference, 18 - 22 June, 2007. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781847558312-00053

Controlled production and characterisation of biopolymer gel particles

Burey, P., Bhandari, B. R., Howes, T. and Gidley, M. (2007). Controlled production and characterisation of biopolymer gel particles. CHEMECA 2007, Melbourne, Victoria, 23-26 September 2007. Barton, ACT: Engineers Australia.

Keeping quality of dairy ingredients

Schuck, P., Mejean, S., Dolivet, A., Jeantet, R. and Bhandari, B. (2007). Keeping quality of dairy ingredients. Les Ulis Cedex A: Edp Sciences S A. doi: 10.1051/lait:2007011

Self-assembly of biopolymer gel networks within hydrating particles

Ramesh, Sukha, P., Bhandari, Bhesh, Howes, Tony and Gidley, Mike (2006). Self-assembly of biopolymer gel networks within hydrating particles. 5th World Congress on Particle Technology, Lake Buena Vista, Florida, U.S., 23-27 April, 2006.

Sticky behavior of whey protein isolate and lactose droplets during convective drying

Adhikari, B P, Howes, T, Shestha, A and Bhandari, B R (2006). Sticky behavior of whey protein isolate and lactose droplets during convective drying. Fifth World Congress on Particle Technology, Florida, USA, 23-27 April 2006. USA: The American Institute of Chemical Engineers.

Glass transition and crystallization behaviour of lactose in spray dried mixtrues of hydrolyzed whey protein and lactose

Shrestha, A. K., Howes, T., Adhikari, B. P. and Bhandari, B. R. (2005). Glass transition and crystallization behaviour of lactose in spray dried mixtrues of hydrolyzed whey protein and lactose. Workshop on Drying of Food & Pharmaceuticals, Kolkata, India, 13-15 December, 2005. New Delhi: Allied.

Glass transition approach to explain the stickiness of acid-whey during spray drying

Shrestha, Ashok K., Howes, Tony, Adhikari, Benu P. and Bhandari, Bhesh R. (2005). Glass transition approach to explain the stickiness of acid-whey during spray drying. 37th Annual AIFST Convention, Darling Harbour, Sydney, 10-13 July 2005. Sydney, Australia: AIFST, Australia.

Glass transition related phenomenon in solid dried foods

Bhandari, B. R. (2005). Glass transition related phenomenon in solid dried foods. Workshop on Drying of Food & Pharmaceuticals, Kolkata, India, 13-15 December 2005. New Delhi: Allied.

Optimization of nano-emulsion production by sonication and microfluidization

Jafari, S., He, and Bhandari, B. R. (2005). Optimization of nano-emulsion production by sonication and microfluidization. Chemeca 2005, Brisbane, Australia, 23-25 September 2005. Brisbane: Institute of Engineers, Australia, IChemE in Australia.

Confectionery gels - structure - property interactions leading to desirable consumer products

Ramesh Sukha, P., Halley, P. J., Torley, P., Rutgers, R. P. G., Bhandari, B. R. and Scuderi, M. (2004). Confectionery gels - structure - property interactions leading to desirable consumer products. 37th Annual Conference of the Australian Institute of Food Scy, Brisbane, Australia, 25-28 July 2004.

Confectionery gels: Structure-property interactions leading to desirable consumer traits

Ramesh Sukha, P., Halley, P., Torley, P., Rutgers, R., Bhandari, B. and Scuderi, M. (2004). Confectionery gels: Structure-property interactions leading to desirable consumer traits. 37th AIFST Convention and Exhibition, Brisbane, Australia, 25-28 July 2004. Australia: AIFST, Australia.

Development and testing of a static mechanical test device for measuring glass transition of amorphous food powders

Boonyai, P., Bhandari, B. R. and Howes, T. (2004). Development and testing of a static mechanical test device for measuring glass transition of amorphous food powders. Drying 2004, Sao Paulo, Brazil, 27-29 August 2004. Brazil: Ourograf Grafica Editora.

The relationship between rheology and microstructure of starch/sugar/gelatin/gels

Ramesh Sukha, P., Halley, P. J., Torley, P., Rutgers, R and Bhandari, B. R. (2004). The relationship between rheology and microstructure of starch/sugar/gelatin/gels. 7th International Hydrocolloids Conference, Melbourne, Australia, 29 Aug - 1 Sept 2004.

Analysis of a slit die rheometer: Predicting product flow and dimensions through numerical simulation

Edi-Soetaredjo, F., Torley, P., Rutgers, R. P. G. and Bhandari, B. R. (2003). Analysis of a slit die rheometer: Predicting product flow and dimensions through numerical simulation. Third International Conference on CFD, CSIRO, Melbourne, Australia, 10-12 December 2003. Melbourne, Australia: CSIRO Australia.

Rheological and microstructural changes of starch/sugar/gelatin gels as a function of processing

Sukha, Paulomi R., Rutgeral, Rulande, Bhandari, Bhesh and Scuderi, Michael (2003). Rheological and microstructural changes of starch/sugar/gelatin gels as a function of processing. 3rd International Symposium on Food Rheology and Structure, Zurich, Switzerland, 9-13 February, 2003. Zurich, Switzerland: ETH, Laboratory of Food Process Engineering.

A study of vitrification of Australian honeys at different moisture contents

Sopade, PA, Bhandari, B, D'Arcy, B, Halley, P and Caffin, N (2002). A study of vitrification of Australian honeys at different moisture contents. Conference on the Amorphous State - A Critical Review, CAMBRIDGE ENGLAND, MAY 15-17, 2001. ROYAL SOCIETY OF CHEMISTRY, THOMAS GRAHAM HOUSE, SCIENCE PARK, CAMBRIDGE CB4 4WF, CAMBS, ENGLAND. doi: 10.1039/9781847550118-00169

Analytical model for the prediction of glass transition temperature of food systems

Truong, , Bhandari, BR, Howes, T and Adhikari, B (2002). Analytical model for the prediction of glass transition temperature of food systems. Conference on the Amorphous State - A Critical Review, Cambridge England, May 15-17, 2001. CAMBRIDGE: ROYAL SOC CHEMISTRY. doi: 10.1039/9781847550118-00031

Characterization of texture development of yogurt from UHT milk during fermentation

Krasaekoopt, W., Kew, S. Y., Bhandari, B. R. and Deeth, H. C. (2002). Characterization of texture development of yogurt from UHT milk during fermentation. Intnl Conf on Innovations in Food Processing Tech & Eng, AIT, Bangkok, 11-13 December, 2002. Bangkok, Thailand: AIT, Bangkok.

Development of a novel testing device to characterize the sticky behavior of food powders - a preliminary study

Boonyai, P., Bhandari, B. R. and Howes, T. (2002). Development of a novel testing device to characterize the sticky behavior of food powders - a preliminary study. Intnl Conf on Innovations in Food Processing Tech & Eng, AIT, Bangkok, 11-13 December, 2002. Bangkok, Thailand: AIT, Bangkok.

Effect of coating materials on the survival of microencapsulated probiotic bacteria in alginate beads

Krasaekoopt, W., Bhandari, B. R. and Deeth, H. C. (2002). Effect of coating materials on the survival of microencapsulated probiotic bacteria in alginate beads. Beyond Commodities: the food tech revolution, Sydney, NSW, 21-24 July, 2002. Sydney, NSW: Australian Institute for Food Science and Technology.

Glass transition relation to stickiness during spray drying

Bhandari, B. R. and Howes, T. (2002). Glass transition relation to stickiness during spray drying. Intnl Conf on Innovations in Food Processing Tech & Eng, AIT, Bangkok, 11-13 December, 2002. Bangkok: AIT, Bangkok.

A Study of the Vitrification of Australian Honeys at Different Moisture Contents

Sopade, P. A., Darcy, D., Halley, P. J., Bhandari, B. R. and Caffin, N. A. (2001). A Study of the Vitrification of Australian Honeys at Different Moisture Contents. The Amorphous State: A Critical Review, Cambridge, U.K., 15-17 May.

Eggshell quality of caged laying hens given drinking water maintained at 20-26oC in normal and high ambient temperatures and given feed without or with barnyard grit or eggshell - 49.

Tangkere, E., Bhandari, B. R. and Dingle, J. G. (2001). Eggshell quality of caged laying hens given drinking water maintained at 20-26oC in normal and high ambient temperatures and given feed without or with barnyard grit or eggshell - 49.. 2001 Australian Poultry Science Symposium, University of Sydney, Sydney, NSW, February 2001. University of Sydney, Sydney, NSW: Poultry Husbandry Foundation, University of Sydney and World's Poultry Science Assoc (Aust. Branch).

Eggshell quality of caged laying hens in different ambient temperatures given drinking water of different temperatures

Tangkere, E., Bhandari, B. R. and Dingle, J. G. (2001). Eggshell quality of caged laying hens in different ambient temperatures given drinking water of different temperatures. 2001 Australian Poultry Science Symposium, University of Sydney, Sydney, NSW, February 2001. University of Sydney, Sydney, NSW: The Poultry Research Foundation, Univ. of Sydney and World's Poultry Science Assoc (Aust. Branch).

Steady-state rheology of Australian Honeys at sub-zero temperatures

Sopade, P. A., Halley, P. J., Bhandari, B. R., Darcy, D. and Caffin, N. A. (2001). Steady-state rheology of Australian Honeys at sub-zero temperatures. 34th Annual Conference of the Australian Institute of Food Sc., Adelaide, 1-4 July.

Drying behaviour of drops of low molecular weight sugars

Adhikari, B. P., Howes, T., Bhandari, B. R. and Truong, V. (2000). Drying behaviour of drops of low molecular weight sugars. 33rd Annual AIFST Convention, Brisbane, Brisbane Convention Centre, 20-23 August, 2000. Sydney, Australia: AIFST.

Drying of sticky material - relevance to drying behaviour

Bhandari, B. R. and Howes, T. (2000). Drying of sticky material - relevance to drying behaviour. International Food Dehydration Conference - 200 and Beyond, Melbourne, 29-30 March, 2000. Melbourne, Victoria: Food Science Australia.

Effect of hot weather on the egg production and egg quality of caged and barn laying hens

Tangkere, E. S., Bhandari, B. R. and Dingle, J. G. (2000). Effect of hot weather on the egg production and egg quality of caged and barn laying hens. Research - how is it working for you?, Gatton, The University of Queensland, 14 September 2000. Gatton, Qld.: World's Poultry Sci Assoc(Qld) & University of Queensland.

Effect of thermal history on the glass transition termperature of organic acids and sugars

Truong, V., Bhandari, B. R., Adhikari, B. P. and Howes, T. (2000). Effect of thermal history on the glass transition termperature of organic acids and sugars. 33rd Annual AIFST Convention, Brisbane, Brisbane Convention Centre, 20-23 August, 2000. Sydney, Australia: AIFST.

Egg quality of caged and free range hens given three holistic treatments

Tangkere, E. S., Smith, C., Bhandari, B. R. and Dingle, J. G. (2000). Egg quality of caged and free range hens given three holistic treatments. Research - how is it working for you?, Gatton, The University of Queensland, 14 September 2000. Gatton, Qld: World's Poultry Science Assoc & University of Queensland.

Fluidisation characteristics of different shaped food particulates during drying

Senadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (2000). Fluidisation characteristics of different shaped food particulates during drying. 33rd Annual AIFST Conference, Brisbane, Brisbane Convention Centre, 20-23 August, 2000. Sydney, Australia: AIFST.

Rheology of some unifloral Australian honeys

Mossel, B. L., Bhandari, B. R., D'Arcy, B. R. and Caffin, N. A. (2000). Rheology of some unifloral Australian honeys. 33rd Annual AIFST Convention, Brisbane, Brisbane Convention Centre, 20-23 August, 2000. Sydney, Australia: AIFST.

Sorption isotherms of b-cyclodextrin-flavour complex power

Bhandari, B. R., Truong, V. and Padukka, D. (2000). Sorption isotherms of b-cyclodextrin-flavour complex power. 33rd Annual AIFST Convention, Brisbane, Australia, 20-23 August, 2000. Sydney, Australia: AIFST.

The Study of Glass Transition in selected Australian honeys

Sopade, P., Bhandari, B. R., Halley, P. J., D'Arcy, B. and Caffin, N. A. (2000). The Study of Glass Transition in selected Australian honeys. 33rd Annual Convention of the Australian Institute of Food Science & Technology, Brisbane, 20-23 August, 2000. Sydney: Australian Institute of Food Science & Technology.

Change in physical properties of green peas during fluidised bed drying

Senadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (1999). Change in physical properties of green peas during fluidised bed drying. First Asian-Australian Drying Conference, Bali, Indonesia, 24-27 October 1999. IPB, Bogor, Indonesia: CREATA Res. Institute.

Dimensional changes of different shaped food particulates during drying

Senadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (1999). Dimensional changes of different shaped food particulates during drying. 10th World Congress of Food Science and Technology, Sydney, 3-8 October 1999. Sydney: 10th World Congress of Food Science and Technology.

Rheology of some unifloral Australian honeys

Mossel, B. L., Bhandari, B. R., D'Arcy, B. R. and Caffin, N. A. (1999). Rheology of some unifloral Australian honeys. Apimondia '99 International Federation of Beekeepers' Association Congress XXXVI, Vancouver Convention Cen., Vancouver, Canada, 12-17 September 1999. Vancouver, Canada: Int. Federation of Beekeepers' Association.

The effect of different relative humidities and packaging treatments during storage on the outturn quality of glycerined Stenanthemum cut flowers

Johnston, M. E., Joyce, D. C., Bhandari, B. R., Moncada, B. and Vuthapanich, S. (1999). The effect of different relative humidities and packaging treatments during storage on the outturn quality of glycerined Stenanthemum cut flowers. New Flowers, Products and Technologies, Calton Crest Hotel, Melbourne, 14-17 Apr, 1999. Melbourne: Victorian Dept of Agriculture.

Flavour retention in different methods of spray drying

Senoussi, A, Bhandari, B, Dumoulin, E and Berk, Z (1994). Flavour retention in different methods of spray drying. 6th International Congress on Engineering and Food (ICEF6), Chiba Japan, May 23-27, 1993. GLASGOW: BLACKIE ACADEMIC & PROFESSIONAL.

13th World Congress of Food Science & Technology - Food is Life

Y. Liu, W. Zhou and B. R. Bhandari eds. (2006). 13th World Congress of Food Science & Technology - Food is Life. 13th World Congress of Food Science & Technology, Nantes, France, 17-21 September 2006. Nante, France: IUFoSt.

Australian National Science Graduate Conference Abstract and Paper Book

S. Jafari, Y. He and B. R. Bhandari eds. (2006). Australian National Science Graduate Conference Abstract and Paper Book. Asia Pacific Nanotechnology Forum, Sydney, Australia, 26-28 May 2006. Sydney, Australia: International College of Management.

Encapsulation of gases within cyclodextrins

Bhandari, Bhesh and Ho, Binh Thanh (2014). Encapsulation of gases within cyclodextrins. WO 2014/056035 A1.

Controlling rice kernel cracking in the field and post-harves processes in the Mekong Delta

Truong, Vinh, Truong, Tuyen T., Bhandari, Bhesh and Fukai, Shu (2011). Controlling rice kernel cracking in the field and post-harves processes in the Mekong Delta. Ha Noi, Vietnam: Information and Communications Publishing House.

Device and method for preparing microparticles

Bhandari, Bhesh (2009). Device and method for preparing microparticles. PCT/AU2008/001695.