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2024 Journal Article Ability to re-foam frothed milk at different solid concentrations and their foam structureHo, Thao M, Lu, Yu-Jen, Xiong, Xiaoying, Bhandari, Bhesh R. and Bansal, Nidhi (2024). Ability to re-foam frothed milk at different solid concentrations and their foam structure. International Journal of Dairy Technology, 77 (3), 874-883. doi: 10.1111/1471-0307.13074 |
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2024 Journal Article 3D printed cinnamon essential oil/banana peel carbon dots loaded corn starch/gelatin bilayer film with enhanced functionality for food packaging applicationChen, Kai, Zhang, Min, Bhandari, Bhesh and Deng, Dewei (2024). 3D printed cinnamon essential oil/banana peel carbon dots loaded corn starch/gelatin bilayer film with enhanced functionality for food packaging application. Food Chemistry, 448 139176, 139176. doi: 10.1016/j.foodchem.2024.139176 |
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2024 Journal Article Stability and expression of K-ras mimotopes in freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder during storage in vacuum packagingHow, Yu Hsuan, Teo, Michelle Yee Mun, In, Lionel Lian Aun, Yeo, Siok Koon, Bhandari, Bhesh, Yusof, Yus Aniza and Pui, Liew Phing (2024). Stability and expression of K-ras mimotopes in freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder during storage in vacuum packaging. Journal of Applied Microbiology, 135 (7) lxae162. doi: 10.1093/jambio/lxae162 |
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2024 Journal Article Personalized transformation of 3D printing for traditional multi-material food with stuffing: a reviewTang, Tiantian, Zhang, Min, Bhandari, Bhesh and Li, Chunli (2024). Personalized transformation of 3D printing for traditional multi-material food with stuffing: a review. Food Bioscience, 59 104112, 1-15. doi: 10.1016/j.fbio.2024.104112 |
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2024 Journal Article Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gelsZhao, Jia, Ni, Dongdong, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2024). Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels. Food Hydrocolloids, 151 109849, 109849. doi: 10.1016/j.foodhyd.2024.109849 |
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2024 Journal Article Foaming properties and foam structure of milk determined by its protein content and protein to fat ratioHo, Thao M., Xiong, Xiaoying, Bhandari, Bhesh R. and Bansal, Nidhi (2024). Foaming properties and foam structure of milk determined by its protein content and protein to fat ratio. Food and Bioprocess Technology, 17 (12), 4665-4678. doi: 10.1007/s11947-024-03407-y |
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2024 Journal Article Food additives manufacturing processing for elderly: advancements, issues, prospective solutions, and future directionShen, Dongbei, Zhang, Min, Bhandari, Bhesh and Yu, Dongxing (2024). Food additives manufacturing processing for elderly: advancements, issues, prospective solutions, and future direction. Food and Bioprocess Technology, 17 (10), 1-19. doi: 10.1007/s11947-024-03331-1 |
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2024 Journal Article Storage stability of food-grade recombinant Lactococcus lactis NZ3900-fermented milk expressing K-ras mimotopesHow, Yu Hsuan, Teo, Michelle Yee Mun, In, Lionel Lian Aun, Yeo, Siok Koon, Bhandari, Bhesh and Pui, Liew Phing (2024). Storage stability of food-grade recombinant Lactococcus lactis NZ3900-fermented milk expressing K-ras mimotopes. Journal of Food Measurement and Characterization, 18 (3), 2184-2195. doi: 10.1007/s11694-023-02316-6 |
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2024 Journal Article Unlocking the potential of rice bran through extrusion: a systematic reviewKC, Yadav, Mitchell, Jaquie, Bhandari, Bhesh and Prakash, Sangeeta (2024). Unlocking the potential of rice bran through extrusion: a systematic review. Sustainable Food Technology, 2 (3), 594-614. doi: 10.1039/d4fb00027g |
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2024 Journal Article Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatmentsFan, Yue, Zheng, Shiyu, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2024). Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments. Sustainable Food Technology, 2 (3), 826-836. doi: 10.1039/d4fb00045e |
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2024 Journal Article Prospects of using non-thermal technologies for chia seed mucilage extractionSolanki, Divyang, Oey, Indrawati, Prakash, Sangeeta, Bhandari, Bhesh and Sahu, Jatindra K (2024). Prospects of using non-thermal technologies for chia seed mucilage extraction. Sustainable Food Technology, 2 (4), 993-1010. doi: 10.1039/d4fb00074a |
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2024 Journal Article Basic sensory properties of essential oils from aromatic plants and their applications: a critical reviewZhang, Jiong, Zhang, Min, Bhandari, Bhesh and Wang, Mingqi (2024). Basic sensory properties of essential oils from aromatic plants and their applications: a critical review. Critical Reviews in Food Science and Nutrition, 64 (20), 6990-7003. doi: 10.1080/10408398.2023.2177611 |
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2024 Journal Article PREFACEAmin, Muryanto, Hasibuan, Poppy Anjelisa Zaitun, Herak, David, Kumhala, Frantisek, Supriana, Tavi, Lisnawita, , Damanik, Revandy I.M., Julianti, Elisa, Sigalingging, Riswanti, Wibowo, Rulianda Purnomo, Rahmawati, Nini, Fatoni, R.B. Moh. Ibrahim, Ayu, Putri Chandra, Raju, , Wahyuni, Hafnes, Pebriyani, Dian, Nursa'adah, , Alfi, Rahmatika, Venawati, Yustika, Kabutey, Abraham, Bull, Carolee T., Purba, Edison, Mahmud, Taifo, Maathuis, Frans, Siregar, Hermanto, Munir, Erman, Franco, Chris, Villano, Renatto Andrin, Bhandari, Bhesh ... Ginting, Kristiawan Hadinata (2024). PREFACE. IOP Conference Series: Earth and Environmental Science, 1413 (1) 011001. doi: 10.1088/1755-1315/1413/1/011001 |
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2023 Journal Article Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgelPradhan, Monica, School of Agriculture and Food Sustainability, The University of Queensland, Australia, Clarissa Sera, Agnescia, Prakash, Sangeeta, Gaiani, Claire, Bhandari, Bhesh, Poltekkes Kemenkes Palangka Raya, Indonesia, School of Agriculture and Food Sustainability, The University of Queensland, Australia, The University of Lorraine, France and School of Agriculture and Food Sustainability, The University of Queensland, Australia (2023). Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel. Nepal Journal of Biotechnology, 11 (2), 75-85. doi: 10.54796/njb.v11i2.279 |
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2023 Journal Article Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopyBadin, Regis, Gaiani, Claire, Desobry, Stephane, Prakash, Sangeeta, Bhandari, Bhesh and Burgain, Jennifer (2023). Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy. Food Hydrocolloids, 145 109081, 109081. doi: 10.1016/j.foodhyd.2023.109081 |
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2023 Journal Article High-voltage electrostatic field combined with light-emitting diode irradiation: a new method for optimizing the quality of modified atmosphere packaged pakchoiZhang, Xi-jia, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2023). High-voltage electrostatic field combined with light-emitting diode irradiation: a new method for optimizing the quality of modified atmosphere packaged pakchoi. Food Packaging and Shelf Life, 40 101203. doi: 10.1016/j.fpsl.2023.101203 |
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2023 Journal Article Bacteria reduction and quality improvement of 3D printed fresh carrots by inner design and moderate microwave treatmentZhu, Yuanyuan, Fan, Dongcui, Bhandari, Bhesh, Phuhongsung, Pattarapon, Yu, Dongxing and Zhang, Min (2023). Bacteria reduction and quality improvement of 3D printed fresh carrots by inner design and moderate microwave treatment. Journal of Food Process Engineering, 46 (12) e14470, 1-11. doi: 10.1111/jfpe.14470 |
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2023 Journal Article Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresinZhang, Jiong, Zhang, Min, Chen, Kai, Bhandari, Bhesh and Deng, Dewei (2023). Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin. Food Chemistry, 427 136639, 136639. doi: 10.1016/j.foodchem.2023.136639 |
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2023 Journal Article Freeze drying of food-grade recombinant Lactococcus lactis NZ3900-fermented milk with different protecting agentsHow, Yu Hsuan, Teo, Michelle Yee Mun, In, Lionel Lian Aun, Yeo, Siok Koon, Bhandari, Bhesh and Pui, Liew Phing (2023). Freeze drying of food-grade recombinant Lactococcus lactis NZ3900-fermented milk with different protecting agents. International Dairy Journal, 146 105752, 105752. doi: 10.1016/j.idairyj.2023.105752 |
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2023 Journal Article Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasonsHo, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2023). Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons. Journal of the Science of Food and Agriculture, 104 (3), 1470-1478. doi: 10.1002/jsfa.13031 |
