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2007 Journal Article Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniquesJafari, S. M., He, Y. H. and Bhandari, B. (2007). Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques. Food Research International, 40 (7), 862-873. doi: 10.1016/j.foodres.2007.02.002 |
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2007 Journal Article Production of sub-micron emulsions by ultrasound and microfluidization techniquesJafari, S. M., He, Y. H. and Bhandari, B (2007). Production of sub-micron emulsions by ultrasound and microfluidization techniques. Journal of Food Engineering, 82 (4), 478-488. doi: 10.1016/j.foodeng.2007.03.007 |
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2007 Journal Article Prediction of lactose crystals present in supersaturated lactose and whey solutions by measuring the water activityBhandari, B. and Burel, B. (2007). Prediction of lactose crystals present in supersaturated lactose and whey solutions by measuring the water activity. International Journal of Food Properties, 10 (1), 163-171. doi: 10.1080/10942910601024938 |
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2007 Journal Article Role of powder particle size on the encapsulation efficiency of oils during spray dryingJafari, S. M., He, Y. H. and Bhandari, B. (2007). Role of powder particle size on the encapsulation efficiency of oils during spray drying. Drying Technology, 25 (4-6), 1081-1089. doi: 10.1080/07373930701397343 |
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2007 Journal Article Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus musclesJayasooriya, S. D., Torley, P. J., D'Arcy, B. R. and Bhandari, B. R. (2007). Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Science, 75 (4), 628-639. doi: 10.1016/j.meatsci.2006.09.010 |
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2007 Journal Article Instrumentation and testing of a thermal mechanical compression test for glass-rubber transition analysis of food powdersBoonyai, P., Howes, T. and Bhandari, B. (2007). Instrumentation and testing of a thermal mechanical compression test for glass-rubber transition analysis of food powders. Journal of Food Engineering, 78 (4), 1333-1342. doi: 10.1016/j.jfoodeng.2006.01.005 |
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2007 Journal Article Optimization of nano-emulsions production by microfluidizationJafari, S. M., He, Y. and Bhandari, B. (2007). Optimization of nano-emulsions production by microfluidization. European Food Research And Technology, 225 (5-6), 733-741. doi: 10.1007/s00217-006-0476-9 |
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2007 Journal Article Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powdersShrestha, A. K., Howes, T., Adhikari, B. P., Wood, B. J. and Bhandari, B. R. (2007). Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders. Food Chemistry, 104 (4), 1436-1444. doi: 10.1016/j.foodchem.2007.02.015 |
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2007 Journal Article Mikroenkapsulasi d-limonen untuk perisaan produk ekstrusiYuliani, S., Torley, P. and Bhandari, B. R. (2007). Mikroenkapsulasi d-limonen untuk perisaan produk ekstrusi. Jurnal Teknologi Industri Pertanian, 17 (2), 54-60. |
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2007 Journal Article Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)Liu, Y. T., Bhandari, B. and Zhou, W. B. (2007). Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC). Journal of Food Engineering, 81 (3), 599-610. doi: 10.1016/j.jfoodeng.2006.12.017 |
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2006 Journal Article Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and D-limonene encapsulated in milk proteinYuliani, Sri, Torley, Peter J., D'Arcy, Bruce, Nicholson, Timothy and Bhandari, Bhesh (2006). Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and D-limonene encapsulated in milk protein. International Journal of Food Science and Technology, 41 (S2), 83-94. doi: 10.1111/j.1365-2621.2006.01409.x |
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2006 Journal Article Thin-layer isothermal drying of fructose, maltodextrin, and their mixture solutionsAdhikari, B., Howes, T., Shrestha, A. K., Tsai, W. and Bhandari, B. R. (2006). Thin-layer isothermal drying of fructose, maltodextrin, and their mixture solutions. Drying Technology, 24 (11), 1415-1424. doi: 10.1080/07373930600952768 |
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2006 Journal Article Guest EditorialChen, Xiao Dong, Huang, Li Xin and Bhandari, Bhesh (2006). Guest Editorial. Drying Technology, 24 (6), 683-684. doi: 10.1080/07373930600685715 |
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2006 Journal Article Erratum: optimization of cocurrent spray drying process for sugar-rich foods. Part II - optimization of spray drying process based on glass transition concept (Journal of Food Engineering (2005) 71 (66-72) PII: S0260877404005151 DOI: 10.1016/j.jfoodeng.2004.10.018)Truong, Vinh, Bhandari, Bhesh R. and Howes, Tony (2006). Erratum: optimization of cocurrent spray drying process for sugar-rich foods. Part II - optimization of spray drying process based on glass transition concept (Journal of Food Engineering (2005) 71 (66-72) PII: S0260877404005151 DOI: 10.1016/j.jfoodeng.2004.10.018). Journal of Food Engineering, 73 (3), 304-304. doi: 10.1016/j.jfoodeng.2005.06.001 |
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2006 Journal Article PI 3 kinase-dependent Akt kinase and PKC epsilon independently regulate interferon-gamma-induced STAT1 alpha serine phosphorylation to induce monocyte chemotactic protein-1 expressionVenkatesan, BA, Mahimainathan, L, Ghosh-Choudhury, N, Gorin, Y, Bhandari, B, Valente, AJ, Abboud, HE and Choudhury, GG (2006). PI 3 kinase-dependent Akt kinase and PKC epsilon independently regulate interferon-gamma-induced STAT1 alpha serine phosphorylation to induce monocyte chemotactic protein-1 expression. Cellular Signalling, 18 (4), 508-518. doi: 10.1016/j.cellsig.2005.05.022 |
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2006 Journal Article Fluidization characteristics of moist food particlesSenadeera, W., Young, G. S., Wijesinghe, B. and Bhandari, B. R. (2006). Fluidization characteristics of moist food particles. International Journal of Food Engineering, 2 (1), 1-14. doi: 10.2202/1556-3758.1047 |
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2006 Journal Article Effect of lactic acid on spray drying behavior of acid-whey and study of their glass transition temperatureShrestha, Ashok K., Adhikari, Benu P., Howes, Tony E. and Bhandari, Bhesh R. (2006). Effect of lactic acid on spray drying behavior of acid-whey and study of their glass transition temperature. Journal of Food Science and Technology Nepal, 2, 57-62. |
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2006 Journal Article Extrusion of mixtures of starch and D-limonene encapsulated with beta-cyclodextrin: Flavour retention and physical propertiesYuliani, Sri, Torley, Peter J., D'Arcy, Bruce, Nicholson, Timothy and Bhandari, Bhesh (2006). Extrusion of mixtures of starch and D-limonene encapsulated with beta-cyclodextrin: Flavour retention and physical properties. Food Research International, 39 (3), 318-331. doi: 10.1016/j.foodres.2005.08.005 |
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2006 Journal Article Applications of Thermal Mechanical Compression Tests in food powder analysisBoonyai, P., Bhandari, B. and Howes, T. (2006). Applications of Thermal Mechanical Compression Tests in food powder analysis. International Journal of Food Properties, 9 (1), 127-134. doi: 10.1080/10942910500473988 |
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2006 Journal Article Glass transition and enthalpy relaxation of amorphous food saccharides: A reviewLiu, YT, Bhandari, B and Zhou, WB (2006). Glass transition and enthalpy relaxation of amorphous food saccharides: A review. Journal of Agricultural And Food Chemistry, 54 (16), 5701-5717. doi: 10.1021/jf060188r |
