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2019 Journal Article 3D printing of meatDick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2019). 3D printing of meat. Meat Science, 153, 35-44. doi: 10.1016/j.meatsci.2019.03.005 |
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2019 Journal Article Post-processing feasibility of composite-layer 3D printed beefDick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2019). Post-processing feasibility of composite-layer 3D printed beef. Meat Science, 153, 9-18. doi: 10.1016/j.meatsci.2019.02.024 |
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2019 Journal Article Novel intelligent detection of safer water activity by LF-NMR spectra for selected fruits and vegetables during dryingChitrakar, Bimal, Zhang, Min and Bhandari, Bhesh (2019). Novel intelligent detection of safer water activity by LF-NMR spectra for selected fruits and vegetables during drying. Food and Bioprocess Technology, 12 (7), 1093-1101. doi: 10.1007/s11947-019-02278-y |
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2019 Journal Article Textural modification of 3D printed dark chocolate by varying internal infill structureMantihal, Sylvester, Prakash, Sangeeta and Bhandari, Bhesh (2019). Textural modification of 3D printed dark chocolate by varying internal infill structure. Food Research International, 121, 648-657. doi: 10.1016/j.foodres.2018.12.034 |
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2019 Journal Article A comparative study between syringe-based and screw-based 3D food printers by computational simulationGuo, Chao-Fan, Zhang, Min and Bhandari, Bhesh (2019). A comparative study between syringe-based and screw-based 3D food printers by computational simulation. Computers and Electronics in Agriculture, 162, 397-404. doi: 10.1016/j.compag.2019.04.032 |
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2019 Journal Article Edible flowers with the common name “marigold”: their therapeutic values and processingChitrakar, Bimal, Zhang, Min and Bhandari, Bhesh (2019). Edible flowers with the common name “marigold”: their therapeutic values and processing. Trends in Food Science & Technology, 89, 76-87. doi: 10.1016/j.tifs.2019.05.008 |
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2019 Journal Article Water crystallisation of model sugar solutions with nanobubbles produced from dissolved carbon dioxideAdhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Water crystallisation of model sugar solutions with nanobubbles produced from dissolved carbon dioxide. Food Biophysics, 14 (4), 403-414. doi: 10.1007/s11483-019-09590-2 |
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2019 Journal Article Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fatTruong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2019). Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat. International Dairy Journal, 93, 45-56. doi: 10.1016/j.idairyj.2019.02.001 |
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2019 Journal Article Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviourNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour. Food Research International, 120, 586-594. doi: 10.1016/j.foodres.2018.11.009 |
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2019 Journal Article The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storageNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control, 100, 8-16. doi: 10.1016/j.foodcont.2018.12.048 |
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2019 Journal Article A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militarisWu, Xiao-fei, Zhang, Min and Bhandari, Bhesh (2019). A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris. Innovative Food Science and Emerging Technologies, 54, 34-42. doi: 10.1016/j.ifset.2019.03.003 |
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2019 Journal Article Improving hydrophilic barriers of encapsulated compounds in Ca-alginate microgel particles through a new ionotropic gelation method for double emulsion dropletsLee, Boon-Beng, Bhandari, Bhesh R., Ching, Su Hung and Howes, Tony (2019). Improving hydrophilic barriers of encapsulated compounds in Ca-alginate microgel particles through a new ionotropic gelation method for double emulsion droplets. Food Biophysics, 14 (4), 365-382. doi: 10.1007/s11483-019-09586-y |
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2019 Journal Article Time dependent gelling properties of cuboid alginate gels made by external gelation method: effects of alginate-CaCl2 solution ratios and pHRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2019). Time dependent gelling properties of cuboid alginate gels made by external gelation method: effects of alginate-CaCl2 solution ratios and pH. Food Hydrocolloids, 90, 232-240. doi: 10.1016/j.foodhyd.2018.12.022 |
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2019 Journal Article Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMRSun, Yanan, Zhang, Min, Bhandari, Bhesh and Yang, Peiqiang (2019). Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR. Food Research International, 119, 417-425. doi: 10.1016/j.foodres.2019.02.019 |
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2019 Journal Article Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosusNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosus. LWT, 105, 16-22. doi: 10.1016/j.lwt.2019.01.063 |
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2019 Journal Article Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms water state of microwave-assisted vacuum fried purple-fleshed sweet potato slicesFan, Kai, Zhang, Min and Bhandari, Bhesh (2019). Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices. Food and Bioproducts Processing, 115, 154-164. doi: 10.1016/j.fbp.2019.03.011 |
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2019 Journal Article Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolateMantihal, Sylvester, Prakash, Sangeeta, Godoi, Fernanda Condi and Bhandari, Bhesh (2019). Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate. Food Research International, 119, 161-169. doi: 10.1016/j.foodres.2019.01.056 |
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2019 Journal Article Insight into the effect of glycerol on stability of globular proteins in high protein model systemChen, Xiaoxia, Bhandari, Bhesh and Zhou, Peng (2019). Insight into the effect of glycerol on stability of globular proteins in high protein model system. Food Chemistry, 278, 780-785. doi: 10.1016/j.foodchem.2018.11.117 |
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2019 Journal Article Efficient plant foods processing based on infrared heatingLao, Yanyan, Zhang, Min, Chitrakar, Bimal, Bhandari, Bhesh and Fan, Dongcui (2019). Efficient plant foods processing based on infrared heating. Food Reviews International, 35 (7), 640-663. doi: 10.1080/87559129.2019.1600537 |
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2019 Journal Article Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP). Journal of Food Engineering, 246, 86-94. doi: 10.1016/j.jfoodeng.2018.11.003 |
