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2009 Journal Article Confectionery gels: a review of formulation, rheological and structural aspectsBurey, P., Bhandari, B., Rutgers, R., Halley, P. and Torley, P. (2009). Confectionery gels: a review of formulation, rheological and structural aspects. International Journal of Food Properties, 12 (1) PII 906983236, 176-210. doi: 10.1080/10942910802223404 |
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2009 Journal Article Thermomechanical property of rice kernels studied by DMAJia, Hai-yan, Li, Dong, Lan, Yubin, Bhandari, Bhesh, Shi, John, Chen, Xiao Dong and Mao, Zhi-huai (2009). Thermomechanical property of rice kernels studied by DMA. International Journal of Food Engineering, 5 (2) 2, 2.1-2.13. doi: 10.2202/1556-3758.1563 |
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2009 Journal Article Drying of lemon myrtle (Backhousia citriodora) leaves: Retention of volatiles and colorBuchaillot, A., Caffin, N. and Bhandari, B. (2009). Drying of lemon myrtle (Backhousia citriodora) leaves: Retention of volatiles and color. Drying Technology, 27 (3), 445-450. doi: 10.1080/07373930802683740 |
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2009 Journal Article Glass-Transition Based Approach in Drying of FoodsBhandari, Bhesh and Adhikari, Benu (2009). Glass-Transition Based Approach in Drying of Foods. Advances in Food Dehydration, 37-62. |
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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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2008 Journal Article Re-coalescence of emulsion droplets during high-energy emulsificationJafari, Seid Mahdi, Assadpoor, Elham, He, Yinghe and Bhandari, Bhesh R. (2008). Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocolloids, 22 (7), 1191-1202. doi: 10.1016/j.foodhyd.2007.09.006 |
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2008 Journal Article Preparation of crosslinked starch microspheres and their drug loading and releasing propertiesFang, Yuan-yuan, Wang, Li-jun, Li, Dong, Li, Bing-zheng, Bhandari, Bhesh, Chen, Xiao Dong and Mao, Zhi-huai (2008). Preparation of crosslinked starch microspheres and their drug loading and releasing properties. Carbohydrate Polymers, 74 (3), 379-384. doi: 10.1016/j.carbpol.2008.03.005 |
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2008 Journal Article Application of the synthetic polymer approach to the glass transition of fruit leathersTorley, P. J., de Boer, J., Bhandari, B. R., Kasapis, S., Shrinivas, P. and Jiang, B. (2008). Application of the synthetic polymer approach to the glass transition of fruit leathers. Journal of Food Engineering, 86 (2), 243-250. doi: 10.1016/j.jfoodeng.2007.10.008 |
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2008 Journal Article Impact of caramelization on the glass transition temperature of several caramelized sugars. Part II: Mathematical modelingJiang, Bin, Liu, Yeting, Bhandari, Bhesh and Zhou, Weibiao (2008). Impact of caramelization on the glass transition temperature of several caramelized sugars. Part II: Mathematical modeling. Journal of Agricultural and Food Chemistry, 56 (13), 5148-5152. doi: 10.1021/jf703792x |
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2008 Journal Article Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sugars. Part I: Chemical AnalysesJiang, Bin, Liu, Yeting, Bhandari, Bhesh and Zhou, Weibiao (2008). Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sugars. Part I: Chemical Analyses. Journal of Agricultural and Food Chemistry, 56 (13), 5138-5147. doi: 10.1021/jf703791e |
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2008 Journal Article Optimization of supercritical carbon dioxide extraction of flaxseed oil using response surface methodologyJiao, Shu-shan, Li, Dong, Huang, Zhi-gang, Zhang, Zhen-shan, Bhandari, Bhesh R., Chen, Xiao Dong and Mao, Zhi-huai (2008). Optimization of supercritical carbon dioxide extraction of flaxseed oil using response surface methodology. International Journal of Food Engineering, 4 (4) 6, 1-17. doi: 10.2202/1556-3758.1409 |
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2008 Journal Article Ohmic heating behavior of certain selected liquid food materialsKong, Yin-qui, Dong, Li, Wang, Li-jun, Bhandari, Bhesh R., Chen, Xiao Dong and Mao, Zhi-huai (2008). Ohmic heating behavior of certain selected liquid food materials. International Journal of Food Engineering, 4 (3) 2, 2.1-2.14. doi: 10.2202/1556-3758.1378 |
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2008 Journal Article Optimization of the microencapsulation of lemon myrtle oil using response surface methodologyHuynh, The Vien, Caffin, Nola A., Dykes, Gary A. and Bhandari, Bhesh R. (2008). Optimization of the microencapsulation of lemon myrtle oil using response surface methodology. Drying Technology, 26 (3), 357-368. doi: 10.1080/07373930801898182 |
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2008 Journal Article Spray drying of skim milk mixed with milk permeate: Effect on drying behavior, physicochemical properties, and storage stability of powderShrestha, Ashok K., Howes, Tony, Adhikari, Benu P. and Bhandari, Bhesh R. (2008). Spray drying of skim milk mixed with milk permeate: Effect on drying behavior, physicochemical properties, and storage stability of powder. Drying Technology, 26 (2), 239-247. doi: 10.1080/07373930701831663 |
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2008 Journal Article A new method of producing date powder granules: Physicochemical characteristics of powderSablani, Shyam S, Shrestha, Ashok K. and Bhandari, Bhesh R. (2008). A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering, 87 (3), 416-421. doi: 10.1016/j.jfoodeng.2007.12.024 |
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2008 Journal Article Nano-particle encapsulation of fish oil by spray dryingJafari, Seid Mahdi, Assadpoor, Elham, Bhandari, Bhesh R. and He, Yinghe (2008). Nano-particle encapsulation of fish oil by spray drying. Food Research International, 41 (2), 172-183. doi: 10.1016/j.foodres.2007.11.002 |
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2008 Journal Article Encapsulation efficiency of food flavours and oils during spray dryingJafari, Seid Mahdi, Assadpoor, Elham, He, Yinghe and Bhandari, Bhesh (2008). Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology, 26 (7), 816-835. doi: 10.1080/07373930802135972 |
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2008 Journal Article Hydrocolloid Gel Particles: Formation, Characterization, and ApplicationBurey, P., Bhandari, B. R., Howes, T. and Gidley, M. J. (2008). Hydrocolloid Gel Particles: Formation, Characterization, and Application. Critical Reviews in Food Science and Nutrition, 48 (5), 361-377. doi: 10.1080/10408390701347801 |
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2007 Journal Article Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powderShrestha, Ashok K., Howes, Tony, Adhikari, Benu P. and Bhandari, Bhesh R. (2007). Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder. LWT - Food Science and Technology, 40 (9), 1593-1600. doi: 10.1016/j.lwt.2006.11.003 |
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2007 Journal Article Production of sub-micron emulsions by ultrasound and microfluidization techniquesJafari, Seid Mahdi, He, Yinghe and Bhandari, Bhesh (2007). Production of sub-micron emulsions by ultrasound and microfluidization techniques. Journal of Food Engineering, 82 (4), 478-488. doi: 10.1016/j.jfoodeng.2007.03.007 |
