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2016 Journal Article In situ analysis of cooking properties of rice by thermal mechanical compression test methodNawaz, 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 |
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2016 Journal Article Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 1: encapsulation capacity and stability of inclusion complexesHo, 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 |
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2016 Journal Article 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 |
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2016 Journal Article Gelation properties of partially renneted milkSinaga, 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 |
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2016 Journal Article Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storageKosasih, 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 |
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2016 Journal Article 3d printing technologies applied for food design: status and prospectsGodoi, 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 |
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2016 Journal Article Partial renneting of pasteurised bovine milk: Casein micelle size, heat and storage stabilitySinaga, 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 |
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2016 Journal Article Infusion of CO2 in a solid food: a novel method to enhance the low-frequency ultrasound effect on immersion freezing processXu, 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 |
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2016 Journal Article Novel solid encapsulation of ethylene gas using amorphous α-cyclodextrin and the release characteristicsHo, 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 |
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2016 Journal Article Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperaturesKosasih, 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 |
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2016 Journal Article Effect of crystalline structure on oxidation of fish oil in stearin: fish oil mixturesTruong, 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 |
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2016 Journal Article Retrogradation – digestibility relationship of selected glutinous and non-glutinous fresh and stale cooked riceDick 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 |
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2016 Journal Article Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stressWang, 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 |
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2016 Journal Article Uses of an innovative ethylene-α-cyclodextrin inclusion complex powder for ripening of mango fruitHo, 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 |
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2016 Journal Article Rheology of emulsion-filled alginate microgel suspensionsChing, 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 |
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2016 Journal Article Characterization of alginate-lactoferrin beads prepared by extrusion gelation methodBokkhim, 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 |
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2016 Journal Article Tribological method to measure lubricating properties of dairy productsNguyen, 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 |
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2016 Journal Article In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particlesBokkhim, 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 |
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2016 Journal Article Method of measurement of CO2 adsorbed into alpha-Cyclodextrin by infra-red CO2 probeHo, 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 |
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2015 Journal Article Controlled release of ethylene gas from the ethylene-alpha-cyclodextrin inclusion complex powder with deliquescent saltsHo, 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 |
