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2020 Journal Article Nanobubbles: fundamental characteristics and applications in food processingThi 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 |
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2020 Journal Article Freshness monitoring technology of fish products in intelligent packagingWu, 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 |
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2020 Journal Article Effects of cryoprotectants on Nostoc sphaeroides superchilled at low temperature (−3.0°C) and their action mechanismsWu, 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 |
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2020 Journal Article Improvement of 3D printing properties of rose-sodium alginate heterogeneous gel by adjusting rose materialFeng, 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 |
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2020 Journal Article 3D food printing as a promising tool for food fabrication: 3D printing of chocolateSylvester, 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 |
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2020 Journal Article Optimization of the formulation and properties of 3D-printed complex egg white protein objectsLiu, 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 |
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2019 Journal Article Current processing and packing technology for space foods: a reviewJiang, 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 |
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2019 Journal Article Edible flowers: review of flower processing and extraction of bioactive compounds by novel technologiesZhao, 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 |
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2019 Journal Article Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezingXu, 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 |
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2019 Journal Article Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositionsTruong, 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 |
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2019 Journal Article Novel technologies in utilization of byproducts of animal food processing: a reviewShen, 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 |
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2019 Journal Article A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methodsTeng, 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 |
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2019 Journal Article A hybrid vacuum frying process assisted by ultrasound and microwave to enhance the kinetics of moisture loss and quality of fried edamameMojaharul 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 |
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2019 Journal Article Changes in physicochemical properties of spray-dried camel milk powder over accelerated storageHo, 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 |
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2019 Journal Article A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuceFan, 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 |
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2019 Journal Article Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualitiesSun, 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 |
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2019 Journal Article Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizesDhungana, 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 |
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2019 Journal Article Dielectric properties of carrots affected by ultrasound treatment in water and oil medium simulated systemsRan, 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 |
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2019 Journal Article Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid FoodsAdhikari, 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 |
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2019 Journal Article Effects of superfine grinding on the properties and qualities of Cordyceps militaris and its spent substrateShi, 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 |
