|
2021 Journal Article Formation and stability of carbon dioxide nanobubbles for potential applications in food processingPhan, Khanh Kim Thi, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2021). Formation and stability of carbon dioxide nanobubbles for potential applications in food processing. Food Engineering Reviews, 13 (1), 3-14. doi: 10.1007/s12393-020-09233-0 |
|
2021 Journal Article Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservationChen, Kai, Zhang, Min, Bhandari, Bhesh and Mujumdar, Arun S. (2021). Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservation. Food Research International, 139 109809, 1-13. doi: 10.1016/j.foodres.2020.109809 |
|
2021 Journal Article Comparison of microwave short time and oven heating pretreatment on crystallization of raisinsAlvarez, Lorena, Urrutia, Paulina, Olivares, Araceli, Flores, Agustín, Bhandari, Bhesh and Almonacid, Sergio (2021). Comparison of microwave short time and oven heating pretreatment on crystallization of raisins. Foods, 10 (1) 39, 39. doi: 10.3390/foods10010039 |
|
2020 Journal Article Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsionsPanchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions. Food Chemistry, 333 127538, 127538. doi: 10.1016/j.foodchem.2020.127538 |
|
2020 Journal Article Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatmentZhao, Linlin, Zhang, Min, Bhandari, Bhesh and Bai, Baosong (2020). Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment. International Journal of Food Microbiology, 334 108835, 108835. doi: 10.1016/j.ijfoodmicro.2020.108835 |
|
2020 Journal Article Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum fryingDevi, Shoma, Zhang, Min, Ju, Ronghua and Bhandari, Bhesh (2020). Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying. Food Bioscience, 38 100753, 1-9. doi: 10.1016/j.fbio.2020.100753 |
|
2020 Journal Article Physical and mechanical properties of alginate based composite gelsRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2020). Physical and mechanical properties of alginate based composite gels. Trends in Food Science and Technology, 106, 150-159. doi: 10.1016/j.tifs.2020.10.002 |
|
2020 Journal Article 4D printing of products based on soy protein isolate via microwave heating for flavor developmentPhuhongsung, Pattarapon, Zhang, Min and Bhandari, Bhesh (2020). 4D printing of products based on soy protein isolate via microwave heating for flavor development. Food Research International, 137 109605, 109605. doi: 10.1016/j.foodres.2020.109605 |
|
2020 Journal Article Application of power ultrasound in freezing and thawing processes: effect on process efficiency and product qualityQiu, Liqing, Zhang, Min, Chitrakar, Bimal and Bhandari, Bhesh (2020). Application of power ultrasound in freezing and thawing processes: effect on process efficiency and product quality. Ultrasonics Sonochemistry, 68 105230, 105230. doi: 10.1016/j.ultsonch.2020.105230 |
|
2020 Journal Article Fat crystallization of blends of palm oil and anhydrous milk fat: a comparison between static and dynamic-crystallizationNguyen, Viet, Rimaux, Tom, Truong, Vinh, Dewettinck, Koen and Van Bockstaele, Filip (2020). Fat crystallization of blends of palm oil and anhydrous milk fat: a comparison between static and dynamic-crystallization. Food Research International, 137 109412, 1-9. doi: 10.1016/j.foodres.2020.109412 |
|
2020 Journal Article Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of textureZhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2020). Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. International Dairy Journal, 110 104794, 1-10. doi: 10.1016/j.idairyj.2020.104794 |
|
2020 Journal Article Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powderTeng, Xiuxiu, Zhang, Min, Bhandari, Bhesh and Liu, Yaping (2020). Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powder. Food and Bioproducts Processing, 124, 266-277. doi: 10.1016/j.fbp.2020.08.019 |
|
2020 Journal Article Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia foodDick, Arianna, Bhandari, Bhesh, Dong, Xiuping and Prakash, Sangeeta (2020). Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food. Food Hydrocolloids, 107 105940, 105940. doi: 10.1016/j.foodhyd.2020.105940 |
|
2020 Journal Article Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratiosXiong, Xiaoying, Ho, Minh Thao, Bhandari, Bhesh and Bansal, Nidhi (2020). Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios. International Dairy Journal, 109 104758, 104758. doi: 10.1016/j.idairyj.2020.104758 |
|
2020 Journal Article Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice creamAdhikari, Bhaskar Mani, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. International Dairy Journal, 109 104789, 1-10. doi: 10.1016/j.idairyj.2020.104789 |
|
2020 Journal Article EditorialBhandari, Bhesh and Quek, Siew Young (2020). Editorial. Future Foods, 1-2 100004, 100004. doi: 10.1016/j.fufo.2020.100004 |
|
2020 Journal Article Ultra‐high temperature (UHT) stability of chocolate flavored high protein beveragesSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages. Journal of Food Science, 85 (10) 1750-3841.15397, 3012-3019. doi: 10.1111/1750-3841.15397 |
|
2020 Journal Article Recent development of innovative methods for efficient frying technologyDevi, Shoma, Zhang, Min, Ju, Ronghua and Bhandari, Bhesh (2020). Recent development of innovative methods for efficient frying technology. Critical Reviews in Food Science and Nutrition, 61 (22), 1-16. doi: 10.1080/10408398.2020.1804319 |
|
2020 Journal Article Assessment of anticaking agent on caking behavior of jujube amorphous powder via glass transition and state diagramAddo, Keren Agyekumwaa, Bi, Jinfeng, Chen, Qinqin, Bhandari, Bhesh, Lyu, Jian, Wu, Xinye, Jin, Xinwen, Qiao, Yening, Hou, Haonao and Li, Chunhong (2020). Assessment of anticaking agent on caking behavior of jujube amorphous powder via glass transition and state diagram. Food and Bioprocess Technology, 13 (9), 1588-1599. doi: 10.1007/s11947-020-02493-y |
|
2020 Journal Article Impact of thermal pretreatment on crystallization of Thompson raisinsAlvarez, Lorena, Urrutia, Paulina, Olivares, Araceli, Flores, Agustín, Bhandari, Bhesh, Truong, Tuyen and Almonacid, Sergio (2020). Impact of thermal pretreatment on crystallization of Thompson raisins. Food Chemistry, 317 126381, 126381. doi: 10.1016/j.foodchem.2020.126381 |
