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2022 Journal Article Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushroomsXu, Yiming, Liu, Wenchao, Li, Linlin, Cao, Weiwei, Zhao, Mengyue, Dong, Jingyin, Ren, Guangyue, Bhandari, Bhesh and Duan, Xu (2022). Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms. Food Control, 142 109245, 1-16. doi: 10.1016/j.foodcont.2022.109245 |
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2022 Journal Article Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying processLi, Linlin, Ren, Xing, Chen, Junliang, Cao, Weiwei, Ren, Guangyue, Bhandari, Bhesh, Ren, Aiqing and Duan, Xu (2022). Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process. LWT, 168 113969, 1-10. doi: 10.1016/j.lwt.2022.113969 |
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2022 Journal Article Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsulesZhao, Mengyue, Cao, Weiwei, Li, Linlin, Ren, Aiqing, Ang, Yuan, Chen, Junliang, Bhandari, Bhesh, Wang, Zhe, Ren, Xing, Ren, Guangyue and Duan, Xu (2022). Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules. Frontiers in Nutrition, 9 1007863, 1-11. doi: 10.3389/fnut.2022.1007863 |
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2022 Journal Article Effects of variety, early harvest and germination on pasting properties and cooked grain texture of brown riceChao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2022). Effects of variety, early harvest and germination on pasting properties and cooked grain texture of brown rice. Journal of Texture Studies, 53 (4), 503-516. doi: 10.1111/jtxs.12676 |
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2022 Journal Article Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwaveGuo, Chaofan, Zhang, Min, Bhandari, Bhesh and Devahastin, Sakamon (2022). Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwave. Food Research International, 157 111214, 111214. doi: 10.1016/j.foodres.2022.111214 |
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2022 Journal Article Advances in efficient extraction of essential oils from spices and its application in food industry: a critical reviewZhang, Jiong, Zhang, Min, Ju, Ronghua, Chen, Kai, Bhandari, Bhesh and Wang, Haixiang (2022). Advances in efficient extraction of essential oils from spices and its application in food industry: a critical review. Critical Reviews in Food Science and Nutrition, 63 (33), 1-22. doi: 10.1080/10408398.2022.2092834 |
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2022 Journal Article Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution propertiesBadin, Regis, Burgain, Jennifer, Desobry, Stephane, Bhandari, Bhesh, Prakash, Sangeeta and Gaiani, Claire (2022). Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution properties. Food Hydrocolloids, 132 107853, 107853. doi: 10.1016/j.foodhyd.2022.107853 |
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2022 Journal Article Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contentsChitrakar, Bimal, Zhang, Min, Zhang, Xiaohu and Bhandari, Bhesh (2022). Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents. Drying Technology, 41 (1), 1-12. doi: 10.1080/07373937.2022.2080703 |
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2022 Journal Article Unique physicochemical properties and rare reducing sugar trehalulose mandate new international regulation for stingless bee honeyZawawi, Norhasnida, Zhang, Jiali, Hungerford, Natasha L., Yates, Hans S.A., Webber, Dennis C., Farrell, Madeleine, Tinggi, Ujang, Bhandari, Bhesh and Fletcher, Mary T. (2022). Unique physicochemical properties and rare reducing sugar trehalulose mandate new international regulation for stingless bee honey. Food Chemistry, 373 (Pt B) 131566, 131566. doi: 10.1016/j.foodchem.2021.131566 |
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2022 Journal Article Physicochemical properties and whey proteomes of camel milk powders produced by different concentration and dehydration processesZou, Zhengzheng, Duley, John A., Cowley, David M., Reed, Sarah, Arachchige, Buddhika J., Bhandari, Bhesh, Shaw, Paul N. and Bansal, Nidhi (2022). Physicochemical properties and whey proteomes of camel milk powders produced by different concentration and dehydration processes. Foods, 11 (5) 727, 727. doi: 10.3390/foods11050727 |
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2022 Journal Article Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenolsRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2022). Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenols. Food Chemistry, 371 131382, 131382. doi: 10.1016/j.foodchem.2021.131382 |
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2022 Journal Article Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environmentZhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2022). Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment. Current Research in Food Science, 5, 653-664. doi: 10.1016/j.crfs.2022.03.012 |
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2022 Journal Article Instant quinoa prepared by different cooking methods and infrared-assisted freeze drying: Effects of variables on the physicochemical propertiesChen, Kai, Zhang, Min, Bhandari, Bhesh and Chen, Jingjing (2022). Instant quinoa prepared by different cooking methods and infrared-assisted freeze drying: Effects of variables on the physicochemical properties. Food Chemistry, 370 131091, 1. doi: 10.1016/j.foodchem.2021.131091 |
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2022 Journal Article Effect of early harvest and variety difference on grain yield and pasting properties of brown riceChao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2022). Effect of early harvest and variety difference on grain yield and pasting properties of brown rice. Crops, 2 (1), 23-39. doi: 10.3390/crops2010003 |
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2022 Journal Article Recent development in high quality drying of fruits and vegetables assisted by ultrasound: a reviewXu, Baoguo, Sylvain Tiliwa, Essodézam, Yan, Weiqiang, Roknul Azam, S. M., Wei, Benxi, Zhou, Cunshan, Ma, Haile and Bhandari, Bhesh (2022). Recent development in high quality drying of fruits and vegetables assisted by ultrasound: a review. Food Research International, 152 110744, 110744. doi: 10.1016/j.foodres.2021.110744 |
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2022 Journal Article Oral perception of the textural and flavour characteristics of soy‐cow blended emulsionsWan, Jie, Ningtyas, Dian W, Bhandari, Bhesh, Liu, Chengmei and Prakash, Sangeeta (2022). Oral perception of the textural and flavour characteristics of soy‐cow blended emulsions. Journal of Texture Studies, 53 (1), 108-121. doi: 10.1111/jtxs.12641 |
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2022 Journal Article Book ReviewBhandari, Bhesh (2022). Book Review. Journal of Food Engineering, 315 110801, 110801. doi: 10.1016/j.jfoodeng.2021.110801 |
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2022 Journal Article A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separatorDhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2022). A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator. International Dairy Journal, 125 105209, 105209. doi: 10.1016/j.idairyj.2021.105209 |
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2022 Journal Article Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theoryRen, Xing, Li, Linlin, Chen, Junliang, Zhao, Lujie, Liu, Panpan, Cao, Weiwei, Ren, Aiqing, Ren, Guangyue, Bhandari, Bhesh and Duan, Xu (2022). Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory. Drying Technology, 40 (15), 1-14. doi: 10.1080/07373937.2021.2024220 |
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2022 Journal Article Shelf life extension of aquatic products by applying nanotechnology: a reviewQiu, Liqing, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2022). Shelf life extension of aquatic products by applying nanotechnology: a review. Critical Reviews in Food Science and Nutrition, 62 (6), 1521-1535. doi: 10.1080/10408398.2020.1844139 |
