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2010 Journal Article Rheological properties of cabbage pulpGong, Zhiqing, Zhang, Min, Bhandari, Bhesh, Mujumdar, Arun S. and Jin-Cai, Sun (2010). Rheological properties of cabbage pulp. International Journal of Food Properties, 13 (5), 1066-1073. doi: 10.1080/10942910902954551 |
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2010 Journal Article Volatile components in three commercial douchies, a Chinese traditional salt-fermented soybean foodWang, LJ, Mu, HL, Liu, HJ, Bhandari, B, Saito, M and Li, LT (2010). Volatile components in three commercial douchies, a Chinese traditional salt-fermented soybean food. International Journal of Food Properties, 13 (5), 1117-1133. doi: 10.1080/10942910902968726 |
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2010 Journal Article Protein conformational modifications and kinetics of water-protein interactions in milk protein concentrate powder upon aging: Effect on solubilityHaque, Enamul, Bhandari, Bhesh R., Gidley, Michael J., Deeth, Hilton C., Moller, Sandie M. and Whittaker, Andrew K. (2010). Protein conformational modifications and kinetics of water-protein interactions in milk protein concentrate powder upon aging: Effect on solubility. Journal of Agriculture and Food Chemistry, 58 (13), 7748-7755. doi: 10.1021/jf1007055 |
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2010 Journal Article Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storageMimouni, A., Deeth, H. C., Whittaker, A. K., Gidley, M. J. and Bhandari, B. R. (2010). Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage. Journal of Dairy Science, 93 (2), 463-472. doi: 10.3168/jds.2009-2369 |
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2010 Journal Article Changes during processing and sodium chloride supplementation on the physical and chemical properties of douchiWang, Li-Jun, Cheng, Yong-Qiang, Yin, Li-Jun, Bhandari, Bhesh, Saito, Masayoshi and Li, Li-Te (2010). Changes during processing and sodium chloride supplementation on the physical and chemical properties of douchi. International Journal of Food Properties, 13 (1), 131-141. doi: 10.1080/10942910802256149 |
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2010 Journal Article Measurement of glass-rubber transition temperature of rice by thermal mechanical compression test (TMCT)Tuyen, Tuyen Truong, Fukai, Shu, Vinh, Vinh and Bhandari, Bhesh (2010). Measurement of glass-rubber transition temperature of rice by thermal mechanical compression test (TMCT). International Journal of Food Properties, 13 (1), 176-183. doi: 10.1080/10942910802259135 |
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2009 Journal Article Rehydration process of milk protein concentrate powder monitored by static light scatteringMimouni, Arnaud, Deeth, Hilton C., Whittaker, Andrew K., Gidley, Michael J. and Bhandari, Bhesh R. (2009). Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocolloids, 23 (7), 1958-1965. doi: 10.1016/j.foodhyd.2009.01.010 |
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2009 Journal Article A modified cyclone stickiness test for characterizing food powdersIntipunya, P., Shrestha, A., Howes, T. and Bhandari, B. (2009). A modified cyclone stickiness test for characterizing food powders. Journal of Food Engineering, 94 (3-4), 300-306. doi: 10.1016/j.jfoodeng.2009.03.024 |
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2009 Journal Article The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray dryingAdhikari, B., Howes, T., Wood, B. J. and Bhandari, B. R. (2009). The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying. Journal of Food Engineering, 94 (2), 135-143. doi: 10.1016/j.jfoodeng.2009.01.022 |
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2009 Journal Article Effect of addition of proteins on the production of amorphous sucrose powder through spray dryingAdhikari, B., Howes, T., Bhandari, B. R. and Langrish, T. A. G. (2009). Effect of addition of proteins on the production of amorphous sucrose powder through spray drying. JOURNAL OF FOOD ENGINEERING, 94 (2), 144-153. doi: 10.1016/j.jfoodeng.2009.01.029 |
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2009 Journal Article Effect of water content on thermal behaviors of common buckwheat flour and starchZhou, Y.G., Li, D., Wang, L.J., Li, Y.B., Yang, B.N., Bhandari, B., Chen, X.D. and Mao, Z.H. (2009). Effect of water content on thermal behaviors of common buckwheat flour and starch. Journal of Food Engineering, 93 (2), 242-248. doi: 10.1016/j.jfoodeng.2009.01.021 |
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2009 Journal Article Microscopic structure of bayberry (Myrica Rubra Sieb. Et Zucc.) Juice HazeFang, Zhongxiang, Zhang, Min, Bhandari, Bhesh and Sun, Jin-Caid (2009). Microscopic structure of bayberry (Myrica Rubra Sieb. Et Zucc.) Juice Haze. International Journal of Food Properties, 12 (3), 549-555. doi: 10.1080/10942910801947730 |
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2009 Journal Article Fabrication of starch-based microparticles by an emulsification-crosslinking methodLi, B-Z., Wang, L-J., Li, D., Bhandari, B., Li, S-J., Lan, Y., Chen, X.D. and Mao, Z-H. (2009). Fabrication of starch-based microparticles by an emulsification-crosslinking method. Journal of Food Engineering, 92 (3), 250-254. doi: 10.1016/j.jfoodeng.2008.08.011 |
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2009 Journal Article Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurtWu, Sha, Li, Dong, Li, Shu-jun, Bhandari, Bhesh, Yang, Bao-ling, Chen, Xiao Dong and Mao, Zhi-huai (2009). Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurt. International Journal of Food Engineering, 5 (2) 3, 3.1-3.17. doi: 10.2202/1556-3758.1436 |
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2009 Journal Article Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrateWang, B., Wang, L.J., Li, D., Bhandari, B., Wu, W.F., Shi, J., Chen, X.D. and Mao, Z.H. (2009). Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate. Journal of Food Engineering, 91 (3), 392-401. doi: 10.1016/j.jfoodeng.2008.09.032 |
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2009 Journal Article Rapid gains in yield and adoption of new maize varieties for complex hillside environments through farmer participation. II. Scaling-up the adoption through community-based seed production (CBSP)Tiwari, T. P., Ortiz-Ferrara, G., Urrea, C., Katuwal, R. B., Koirala, K. B., Prasad, R. C., Gurung, D. B., Sharma, D., Hamal, B., Bhandari, B. and Thapa, M. (2009). Rapid gains in yield and adoption of new maize varieties for complex hillside environments through farmer participation. II. Scaling-up the adoption through community-based seed production (CBSP). Field Crops Research, 111 (1-2), 144-151. doi: 10.1016/j.fcr.2008.11.007 |
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2009 Journal Article Physical properties of cryomilled rice starchDevi, A.F., Fibrianto, K., Torley, P.J. and Bhandari, B. (2009). Physical properties of cryomilled rice starch. Journal of Cereal Science, 49 (2), 278-284. doi: 10.1016/j.jcs.2008.11.005 |
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2009 Journal Article Gel particles from spray-dried disordered polysaccharidesBurey, P, Bhandari, BR, Howes, T and Gidley, MJ (2009). Gel particles from spray-dried disordered polysaccharides. CARBOHYDRATE POLYMERS, 76 (2), 206-213. doi: 10.1016/j.carbpol.2008.10.001 |
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2009 Journal Article Effects of high-temperature fluidized bed drying and tempering on kernel cracking and milling quality of Vietnamese rice varietiesTuyen, Truong Thuc, Truong, Vinh, Fukai, Shu and Bhandari, Bhesh (2009). Effects of high-temperature fluidized bed drying and tempering on kernel cracking and milling quality of Vietnamese rice varieties. Drying Technology, 27 (3), 486-494. doi: 10.1080/07373930802686099 |
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2009 Journal Article Physical and processing characteristics of extrudates made from starch and d-limonene mixturesYuliani, S., Torley, P.J. and Bhandari, B (2009). Physical and processing characteristics of extrudates made from starch and d-limonene mixtures. International Journal of Food Properties, 12 (3), 482-495. doi: 10.1080/10942910701867756 |
