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2026 Journal Article Balancing lubrication and structural integrity in 3D-printed plant-based meat analogues through partial oil substitution with aloe gel and flaxseed mucilageFan, Yue, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2026). Balancing lubrication and structural integrity in 3D-printed plant-based meat analogues through partial oil substitution with aloe gel and flaxseed mucilage. Food Hydrocolloids, 175 112544, 112544-175. doi: 10.1016/j.foodhyd.2026.112544 |
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2026 Journal Article Beyond human vision: Highlighting and detecting inconspicuous defects in citrus fruits using UV-fluorescence imaging and YOLO11Wang, Dayuan, Zhang, Min, Zhu, Qibing, Bhandari, Bhesh and Rui, Luming (2026). Beyond human vision: Highlighting and detecting inconspicuous defects in citrus fruits using UV-fluorescence imaging and YOLO11. Postharvest Biology and Technology, 235 114190, 114190. doi: 10.1016/j.postharvbio.2026.114190 |
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2026 Journal Article High-pressure homogenised rice bran nanofibers as stabilisers in pickering emulsions: Interfacial behaviour, emulsification efficiency and oxidative stabilityYadav, K C, Bhandari, Bhesh, Mitchell, Jaquie and Prakash, Sangeeta (2026). High-pressure homogenised rice bran nanofibers as stabilisers in pickering emulsions: Interfacial behaviour, emulsification efficiency and oxidative stability. Bioresource Technology, 447 134269, 134269-447. doi: 10.1016/j.biortech.2026.134269 |
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2026 Journal Article Stimulus-responsive 4D printed coaxial core-shell gels: Synergistic regulation of color and flavorFeng, Min, Zhang, Min, Bhandari, Bhesh and Fan, Dongcui (2026). Stimulus-responsive 4D printed coaxial core-shell gels: Synergistic regulation of color and flavor. Food Hydrocolloids, 174 112433, 112433. doi: 10.1016/j.foodhyd.2026.112433 |
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2026 Journal Article Morphing Foods: Recent progress and future innovationsKoirala, Sushil, Li, Ruoyao, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2026). Morphing Foods: Recent progress and future innovations. Current Opinion in Food Science, 68 101388, 1-8. doi: 10.1016/j.cofs.2026.101388 |
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2026 Journal Article Non-thermal extraction and modification of chia seed mucilage using Pulsed electric fieldSolanki, Divyang, Punzalan, Jervee M., Oey, Indrawati, Meriaux, Adeline, Gordon, Keith C., Bhandari, Bhesh, Sahu, Jatindra K. and Prakash, Sangeeta (2026). Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field. Food Hydrocolloids, 172 (Part 1) 111954, 1-21. doi: 10.1016/j.foodhyd.2025.111954 |
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2026 Journal Article New-generation personalized and smart foods: 3D printing under Industry 4.0 to address polysaccharide-functional foods challengesNiu, Dongle, Zhang, Min, Bhandari, Bhesh and Li, Jingyuan (2026). New-generation personalized and smart foods: 3D printing under Industry 4.0 to address polysaccharide-functional foods challenges. Trends in Food Science & Technology, 168 105528, 105528. doi: 10.1016/j.tifs.2025.105528 |
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2026 Journal Article Effect of reheating methods on the structural integrity and IDDSI compliance of multicomponent 3D-printed dysphagia-oriented foodsYellapantula, Shreya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2026). Effect of reheating methods on the structural integrity and IDDSI compliance of multicomponent 3D-printed dysphagia-oriented foods. Innovative Food Science & Emerging Technologies, 107 104328, 1-12. doi: 10.1016/j.ifset.2025.104328 |
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2026 Journal Article Enhancing functional and structural properties of chia seed flour through combined pH shifting and high-speed homogenizationSolanki, Divyang Kantilal, Bhandari, Bhesh, Annamalai, Pratheep Kumar, Sahu, Jatindra K. and Prakash, Sangeeta (2026). Enhancing functional and structural properties of chia seed flour through combined pH shifting and high-speed homogenization. Sustainable Food Technology. doi: 10.1039/d5fb00841g |
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2026 Journal Article Mechanistic Insights into the Interfacial Rheology of Cellulose Nanofibers from Rice bran for Stabilising Pickering EmulsionsYadav, K.C., Mitchell, Jaquie, Bhandari, Bhesh and Prakash, Sangeeta (2026). Mechanistic Insights into the Interfacial Rheology of Cellulose Nanofibers from Rice bran for Stabilising Pickering Emulsions. Journal of Food Engineering, 412 112991, 112991-412. doi: 10.1016/j.jfoodeng.2026.112991 |
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2025 Journal Article Impact of ultrasound-assisted low-temperature braising technology on the quality of pig trotters products: ANN-GA optimizing conditionsZhao, Yonggan, Zhang, Min, Bhandari, Bhesh and Rui, Luming (2025). Impact of ultrasound-assisted low-temperature braising technology on the quality of pig trotters products: ANN-GA optimizing conditions. Food and Bioprocess Technology, 19 (2) 55. doi: 10.1007/s11947-025-04135-7 |
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2025 Journal Article Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trendsZhao, Yonggan, Zhang, Min, Bhandari, Bhesh and Li, Chunli (2025). Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends. Critical Reviews in Food Science and Nutrition, 65 (30), 6985-7009. doi: 10.1080/10408398.2025.2457420 |
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2025 Journal Article Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancementYellapantula, Shreya Lalitya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2025). Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancement. Food Hydrocolloids, 168 111525, 1-18. doi: 10.1016/j.foodhyd.2025.111525 |
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2025 Journal Article Nanobubbles to create enhanced functionalities of food related productsPhan, Khanh and Bhandari, Bhesh (2025). Nanobubbles to create enhanced functionalities of food related products. Current Opinion in Colloid and Interface Science, 80 101955, 1-12. doi: 10.1016/j.cocis.2025.101955 |
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2025 Journal Article Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated systemKoirala, Sushil, Gamonpilas, Chaiwut, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated system. Journal of Food Engineering, 408 112890, 112890. doi: 10.1016/j.jfoodeng.2025.112890 |
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2025 Journal Article Fe/N co-doped TiO2 as photocatalyst for methyl orange degradation and photocatalytic film synergized with LED light for preservation of prepared vegetable mixtureWang, Dianyuan, Zhang, Min, Bhandari, Bhesh and Rui, Luming (2025). Fe/N co-doped TiO2 as photocatalyst for methyl orange degradation and photocatalytic film synergized with LED light for preservation of prepared vegetable mixture. Journal of Food Science, 90 (10) e70641. doi: 10.1111/1750-3841.70641 |
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2025 Journal Article Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly dietsYellapantula, Shreya Lalitya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2025). Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets. Innovative Food Science and Emerging Technologies, 104 104147, 1-17. doi: 10.1016/j.ifset.2025.104147 |
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2025 Journal Article Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditionsKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditions. Journal of Food Engineering, 404 112778, 112778. doi: 10.1016/j.jfoodeng.2025.112778 |
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2025 Journal Article Innovations in 3D printing of food for special medical purposes: potential applications of 4D/5D printing technologyFeng, Min, Zhang, Min and Bhandari, Bhesh (2025). Innovations in 3D printing of food for special medical purposes: potential applications of 4D/5D printing technology. Current Opinion in Biotechnology, 94 103318, 1-8. doi: 10.1016/j.copbio.2025.103318 |
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2025 Journal Article Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): biofunctional properties and antioxidant potentialSolanki, Divyang, Hans, Nidhi, Sahu, Jatindra K., Bhandari, Bhesh, Prakash, Sangeeta and Hati, Subrota (2025). Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): biofunctional properties and antioxidant potential. Innovative Food Science and Emerging Technologies, 104 104157, 104157. doi: 10.1016/j.ifset.2025.104157 |
