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2025 Journal Article Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beveragesShahbal, Nazila, Bhandari, Bhesh and Prakash, Sangeeta (2025). Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages. Food Hydrocolloids, 163 111087, 1-14. doi: 10.1016/j.foodhyd.2025.111087 |
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2025 Journal Article Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grainFan, Yue, Annamalai, Pratheep K., Wang, Jingjing, Gu, Biao, Chen, Xiao Dong, Bhandari, Bhesh and Prakash, Sangeeta (2025). Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain. Food Hydrocolloids, 170 111706, 111706. doi: 10.1016/j.foodhyd.2025.111706 |
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2025 Journal Article Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditionsKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions. Food Structure, 44 100433, 1-15. doi: 10.1016/j.foostr.2025.100433 |
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2025 Journal Article Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusionFan, Yue, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2025). Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion. Innovative Food Science and Emerging Technologies, 100 103919, 1-12. doi: 10.1016/j.ifset.2025.103919 |
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2025 Journal Article Optimizing microalgae bioprocessing and digestibility: spraying techniques for drying and encapsulationBaldelli, Alberto, Weng, Yilun, Prakash, Sangeeta and Bhandari, Bhesh (2025). Optimizing microalgae bioprocessing and digestibility: spraying techniques for drying and encapsulation. Food Bioscience, 68 106288, 106288. doi: 10.1016/j.fbio.2025.106288 |
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2025 Journal Article Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: physical properties and gallic acid diffusionHarlen, Winda Christina, Prakash, Sangeeta, Yuliani, Sri and Bhandari, Bhesh (2025). Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: physical properties and gallic acid diffusion. Food Hydrocolloids, 160 (1) 110784. doi: 10.1016/j.foodhyd.2024.110784 |
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2025 Journal Article 4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditionsKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). 4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions. Innovative Food Science and Emerging Technologies, 100 103924, 103924-100. doi: 10.1016/j.ifset.2025.103924 |
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2025 Journal Article Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisersRawal, Kirti, Annamalai, Pratheep Kumar, Bhandari, Bhesh and Prakash, Sangeeta (2025). Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisers. Food Hydrocolloids, 159 110604, 110604. doi: 10.1016/j.foodhyd.2024.110604 |
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2025 Journal Article Links between single maltodextrin particles properties and powder functionalityBadin, Regis, Gaiani, Claire, Desobry, Stephane, Prakash, Sangeeta, Bhandari, Bhesh, Rasch, Ron, Bostelmann, Heike and Burgain, Jennifer (2025). Links between single maltodextrin particles properties and powder functionality. Carbohydrate Polymers, 350 123057, 1-16. doi: 10.1016/j.carbpol.2024.123057 |
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2025 Journal Article Omega-3 incorporation effects on structural, rheological, and sensory properties of 3D-printed chocolateLi, Ruoyao, Koirala, Sushil, Prakash, Sangeeta, Xu, Yun and Bhandari, Bhesh (2025). Omega-3 incorporation effects on structural, rheological, and sensory properties of 3D-printed chocolate. Sustainable Food Technology, 3 (6), 2134-2143. doi: 10.1039/d5fb00475f |
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2025 Journal Article Utilizing 3D printing to create sustainable novel food products with innovative ingredientsFeng, Min, Zhang, Min, Bhandari, Bhesh, Li, Chunli and Mujumdar, Arun S. (2025). Utilizing 3D printing to create sustainable novel food products with innovative ingredients. Innovative Food Science and Emerging Technologies, 99 103873. doi: 10.1016/j.ifset.2024.103873 |
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2024 Journal Article Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumptionDerossi, Antonio, Spence, Charles, Corradini, Maria G., Jekle, Mario, Fahmy, Ahmed Raouf, Caporizzi, Rossella, Devahastin, Sakamon, Moses, Jeyan Arthur, Le-Bail, Alain, Zhou, Weibiao, Zhang, Min, Bhandari, Bhesh and Severini, Carla (2024). Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption. npj Science of Food, 8 (1) 54, 54. doi: 10.1038/s41538-024-00296-5 |
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2024 Journal Article Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction methodSolanki, Divyang, Dhungana, Pramesh, Tan, Qiu Yi, Badin, Regis, Bhandari, Bhesh, Sahu, Jatindra K. and Prakash, Sangeeta (2024). Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method. Food Hydrocolloids, 156 110342, 110342. doi: 10.1016/j.foodhyd.2024.110342 |
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2024 Journal Article Recent advances in the formation, stability, and emerging food application of water-in-oil-in-water double emulsion carriersElaine, Elaine, Bhandari, Bhesh, Tan, Chin Ping and Nyam, Kar Lin (2024). Recent advances in the formation, stability, and emerging food application of water-in-oil-in-water double emulsion carriers. Food and Bioprocess Technology, 17 (11), 3440-3460. doi: 10.1007/s11947-024-03350-y |
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2024 Journal Article Characterization of alginate-crystalline nanocellulose composite hydrogel as polyphenol encapsulation agentHarlen, Winda Christina, Prakash, Sangeeta, Yuliani, Sri and Bhandari, Bhesh (2024). Characterization of alginate-crystalline nanocellulose composite hydrogel as polyphenol encapsulation agent. Food Research International, 195 114989, 1-12. doi: 10.1016/j.foodres.2024.114989 |
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2024 Journal Article Impact of carbon dioxide nanobubbles on crystallising properties of palm oilPhan, Khanh, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2024). Impact of carbon dioxide nanobubbles on crystallising properties of palm oil. Food and Bioprocess Technology, 17 (11), 4290-4302. doi: 10.1007/s11947-024-03395-z |
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2024 Journal Article Controlled shape morphing of potatoes and carrots during drying using a novel stamping approachKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2024). Controlled shape morphing of potatoes and carrots during drying using a novel stamping approach. Drying Technology, 42 (14), 2095-2110. doi: 10.1080/07373937.2024.2411585 |
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2024 Journal Article Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formationRawal, Kirti, Wang, Yumin, Annamalai, Pratheep Kumar, Bhandari, Bhesh and Prakash, Sangeeta (2024). Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formation. Innovative Food Science and Emerging Technologies, 97 103795, 103795. doi: 10.1016/j.ifset.2024.103795 |
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2024 Journal Article Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncakeZhang, Jiong, Zhang, Min, Wang, Yuchuan, Bhandari, Bhesh and Wang, Mingqi (2024). Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncake. Food Chemistry, 451 139478, 139478. doi: 10.1016/j.foodchem.2024.139478 |
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2024 Journal Article Ability to re-foam frothed milk at different solid concentrations and their foam structureHo, Thao M, Lu, Yu-Jen, Xiong, Xiaoying, Bhandari, Bhesh R. and Bansal, Nidhi (2024). Ability to re-foam frothed milk at different solid concentrations and their foam structure. International Journal of Dairy Technology, 77 (3), 874-883. doi: 10.1111/1471-0307.13074 |
