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2026 Journal Article Chlorophyll fluorescence imaging for early visual detection and measurement of postharvest discoloration: Potato greening and broccoli yellowingWang, Dayuan, Zhang, Min, Zhu, Qibing, Bhandari, Bhesh and Rui, Luming (2026). Chlorophyll fluorescence imaging for early visual detection and measurement of postharvest discoloration: Potato greening and broccoli yellowing. Food Research International, 242 119930, 119930-119930. doi: 10.1016/j.foodres.2026.119930 |
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2026 Journal Article Coaxial 3D-printed alginate-based pH-responsive hydrogels via in-situ crosslinking for curcumin delivery: Optimization of polysaccharide type and blending ratioKong, Demei, Zhang, Min, Bhandari, Bhesh, Fan, Dongcui and Li, Chunli (2026). Coaxial 3D-printed alginate-based pH-responsive hydrogels via in-situ crosslinking for curcumin delivery: Optimization of polysaccharide type and blending ratio. Innovative Food Science and Emerging Technologies, 113 104717. doi: 10.1016/j.ifset.2026.104717 |
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2026 Journal Article Research progress of 3D printing biosensors to address challenges of food quality and safety, agricultural monitoring, and intelligent health monitoringNiu, Dongle, Zhang, Min, Bhandari, Bhesh, Fan, Dongcui and Li, Jingyuan (2026). Research Progress of 3D Printing Biosensors to Address Challenges of Food Quality and Safety, Agricultural Monitoring, and Intelligent Health Monitoring. Food and Bioprocess Technology, 19 (8) 375. doi: 10.1007/s11947-026-04460-5 |
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2026 Journal Article Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysisBareen, Mohammed A., Prakash, Sangeeta, Sahu, Jatindra K., Bhandari, Bhesh and Naik, Satyanarayan (2026). Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis. Journal of Food Science and Technology, 63 (6), 1128-1139. doi: 10.1007/s13197-025-06261-8 |
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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, 1-10. doi: 10.1016/j.foodhyd.2026.112544 |
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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. doi: 10.1016/j.foodhyd.2026.112433 |
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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, 1-13. 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, 1-12. doi: 10.1016/j.biortech.2026.134269 |
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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 Smart food comminution using deep learning and machine vision: progress and prospectsZhou, Weijie, Zhang, Min, Tang, Tiantian, Bhandari, Bhesh and Li, Chunli (2026). Smart food comminution using deep learning and machine vision: progress and prospects. Food and Bioproducts Processing, 156, 560-573. doi: 10.1016/j.fbp.2026.02.012 |
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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, 1-19. doi: 10.1016/j.tifs.2025.105528 |
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2026 Journal Article Underutilized tropical seeds as a source for development of sustainable plant-based milk alternatives -A reviewSaeed, Amna, Anwar, Farooq, Mohd Adzahan, Noranizan Binti, Wan Ibadullah, Wan Zunairah, Mahmud-Ab-Rashid, Nor-Khaizura, Bhandari, Bhesh and Zawawi, Norhasnida (2026). Underutilized tropical seeds as a source for development of sustainable plant-based milk alternatives -A review. Food Reviews International, 42 (3), 1068-1111. doi: 10.1080/87559129.2025.2513011 |
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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, 1-16. doi: 10.1016/j.jfoodeng.2026.112991 |
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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, 4 (2), 1979-1995. doi: 10.1039/d5fb00841g |
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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 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 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 |
