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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 |
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2019 Journal Article Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloidsZhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2019). Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids. Food Hydrocolloids, 89, 874-884. doi: 10.1016/j.foodhyd.2018.12.005 |
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2019 Journal Article Effects of microwave assisted pulse fluidized bed freeze-drying (MPFFD) on quality attributes of Cordyceps militarisWu, Xiao-Fei, Zhang, Min, Bhandari, Bhesh and Li, Zhongqin (2019). Effects of microwave assisted pulse fluidized bed freeze-drying (MPFFD) on quality attributes of Cordyceps militaris. Food Bioscience, 28, 7-14. doi: 10.1016/j.fbio.2019.01.001 |
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2019 Journal Article Improving 3D printing process of lemon juice gel based on fluid flow numerical simulationYang, Fanli, Guo, Chaofan, Zhang, Min, Bhandari, Bhesh and Liu, Yaping (2019). Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation. LWT, 102, 89-99. doi: 10.1016/j.lwt.2018.12.031 |
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2019 Journal Article Co-melting behaviour of sucrose, glucose & fructoseWang, Yong, Truong, Tuyen, Li, He and Bhandari, Bhesh (2019). Co-melting behaviour of sucrose, glucose & fructose. Food Chemistry, 275, 292-298. doi: 10.1016/j.foodchem.2018.09.109 |
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2019 Journal Article Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solutionZhu, Yang, Bhandari, Bhesh, Pang, Zhihua, Liu, Xinqi and Prakash, Sangeeta (2019). Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution. LWT, 100, 150-157. doi: 10.1016/j.lwt.2018.10.042 |
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2019 Journal Article Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturingLiu, Zhenbin, Bhandari, Bhesh, Prakash, Sangeeta, Mantihal, Sylvester and Zhang, Min (2019). Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing. Food Hydrocolloids, 87, 413-424. doi: 10.1016/j.foodhyd.2018.08.026 |
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2019 Journal Article Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsionsSharma Khanal, Bal Kumari, Budiman, Chrysanthea, Hodson, Mark P., Plan, Manuel R.R., Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. Journal of Food Engineering, 242, 94-105. doi: 10.1016/j.jfoodeng.2018.08.019 |
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2019 Journal Article Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactionsSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactions. Food Research International, 116, 103-113. doi: 10.1016/j.foodres.2018.12.049 |
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2019 Journal Article Correction: 3D printing complex egg white protein objects: properties and optimizationLiu, Lili, Meng, Yuanyuan, Bhandari, Bhesh, Dai, Xiaoning, Chen, Ke, Zhu, Yang and Prakash, Sangeeta (2019). Correction: 3D printing complex egg white protein objects: properties and optimization. Food and Bioprocess Technology, 12 (2), 280-280. doi: 10.1007/s11947-018-2219-x |
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2019 Journal Article Size reduction of raw material powder: the key factor to affect the properties of wasabi (Eutrema yunnanense) pasteQiu, Liqing, Zhang, Min, Bhandari, Bhesh, Fang, Zhongxiang and Liu, Yaping (2019). Size reduction of raw material powder: the key factor to affect the properties of wasabi (Eutrema yunnanense) paste. Advanced Powder Technology, 30 (8), 1544-1550. doi: 10.1016/j.apt.2019.04.032 |
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2019 Journal Article Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oilFrieler, Lukas, Ho, Thao M., Anthony, Anita, Hidefumi, Yoshii, Yago, Anya J. E. and Bhandari, Bhesh R. (2019). Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil. Journal of Food Science and Technology, 56 (3), 1519-1529. doi: 10.1007/s13197-019-03643-7 |
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2019 Journal Article Controlling the three-dimensional printing mechanical properties of Nostoc sphaeroides systemFeng, Chunyan, Zhang, Min and Bhandari, Bhesh (2019). Controlling the three-dimensional printing mechanical properties of Nostoc sphaeroides system. Food Biophysics, 15 (2), 240-248. doi: 10.1007/s11483-019-09611-0 |
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2019 Journal Article Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya SystemXu, Kejing, Zhang, Min and Bhandari, Bhesh (2019). Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System. Food Biophysics, 15 (2), 249-260. doi: 10.1007/s11483-019-09615-w |
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2019 Journal Article Development of a novel colorimetric food package label for monitoring lean pork freshnessChen, Hui-zhi, Zhang, Min, Bhandari, Bhesh and Yang, Chao-hui (2019). Development of a novel colorimetric food package label for monitoring lean pork freshness. LWT, 99, 43-49. doi: 10.1016/j.lwt.2018.09.048 |
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2019 Journal Article Improving the three-dimensional printability of taro paste by the addition of additivesHuang, Meng-sha, Zhang, Min, Bhandari, Bhesh and Liu, Yaping (2019). Improving the three-dimensional printability of taro paste by the addition of additives. Journal of Food Process Engineering, 43 (5) e13090, e13090. doi: 10.1111/jfpe.13090 |
