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2019

Journal Article

Size reduction of raw material powder: the key factor to affect the properties of wasabi (Eutrema yunnanense) paste

Qiu, 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

Size reduction of raw material powder: the key factor to affect the properties of wasabi (Eutrema yunnanense) paste

2019

Journal Article

Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil

Frieler, 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

Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil

2019

Journal Article

Controlling the three-dimensional printing mechanical properties of Nostoc sphaeroides system

Feng, 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

Controlling the three-dimensional printing mechanical properties of Nostoc sphaeroides system

2018

Journal Article

LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying

Li, Linlin, Zhang, Min, Bhandari, Bhesh and Zhou, Lequn (2018). LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying. Drying Technology, 36 (16), 2006-2015. doi: 10.1080/07373937.2018.1432643

LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying

2018

Journal Article

Determination of postharvest quality of cucumbers using nuclear magnetic resonance and electronic nose combined with chemometric methods

Feng, Lei, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2018). Determination of postharvest quality of cucumbers using nuclear magnetic resonance and electronic nose combined with chemometric methods. Food and Bioprocess Technology, 11 (12), 2142-2152. doi: 10.1007/s11947-018-2171-9

Determination of postharvest quality of cucumbers using nuclear magnetic resonance and electronic nose combined with chemometric methods

2018

Journal Article

Application of electronic tongue for fresh foods quality evaluation: a review

Jiang, Hongyao, Zhang, Min, Bhandari, Bhesh and Adhikari, Benu (2018). Application of electronic tongue for fresh foods quality evaluation: a review. Food Reviews International, 34 (8), 746-769. doi: 10.1080/87559129.2018.1424184

Application of electronic tongue for fresh foods quality evaluation: a review

2018

Journal Article

Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products

Zhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2018). Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products. Food Hydrocolloids, 84, 292-302. doi: 10.1016/j.foodhyd.2018.06.016

Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products

2018

Journal Article

A novel method using MOS electronic nose and ELM for predicting postharvest quality of cherry tomato fruit treated with high pressure argon

Feng, Lei, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2018). A novel method using MOS electronic nose and ELM for predicting postharvest quality of cherry tomato fruit treated with high pressure argon. Computers and Electronics in Agriculture, 154, 411-419. doi: 10.1016/j.compag.2018.09.032

A novel method using MOS electronic nose and ELM for predicting postharvest quality of cherry tomato fruit treated with high pressure argon

2018

Journal Article

Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol Solutions

Chen, Xiaoxia, Zhang, Lina, Bhandari, Bhesh and Zhou, Peng (2018). Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol Solutions. Journal of Agricultural and Food Chemistry, 66 (40), 10558-10566. doi: 10.1021/acs.jafc.8b03544

Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol Solutions

2018

Journal Article

Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion

Qamar, Sadia, Bhandari, Bhesh and Prakash, Sangeeta (2018). Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion. Food Research International, 116, 1374-1385. doi: 10.1016/j.foodres.2018.10.028

Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion

2018

Journal Article

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Khanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta, Liu, Dasong, Zhou, Peng and Bansal, Nidhi (2018). Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocolloids, 83, 97-108. doi: 10.1016/j.foodhyd.2018.03.015

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

2018

Journal Article

Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes

Liu, Zhenbin, Zhang, Min and Bhandari, Bhesh (2018). Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes. International Journal of Biological Macromolecules, 117, 1179-1187. doi: 10.1016/j.ijbiomac.2018.06.048

Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes

2018

Journal Article

Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound-assisted microwave vacuum frying

Huang, Meng-sha, Zhang, Min and Bhandari, Bhesh (2018). Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound-assisted microwave vacuum frying. Journal of Food Process Engineering, 41 (6) e12835, e12835. doi: 10.1111/jfpe.12835

Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound-assisted microwave vacuum frying

2018

Journal Article

Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave-assisted vacuum frying

Qiu, Liqing, Zhang, Min, Wang, Yuchuan and Bhandari, Bhesh (2018). Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave-assisted vacuum frying. Journal of Food Process Engineering, 41 (8) e12879, e12879. doi: 10.1111/jfpe.12879

Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave-assisted vacuum frying

2018

Journal Article

Effects of microwave-assisted pulse-spouted bed freeze-drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militaris

Wu, Xiao-Fei, Zhang, Min, Bhandari, Bhesh and Li, Zhongqin (2018). Effects of microwave-assisted pulse-spouted bed freeze-drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militaris. Journal of the science of food and agriculture, 98 (12), 4634-4643. doi: 10.1002/jsfa.8993

Effects of microwave-assisted pulse-spouted bed freeze-drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militaris

2018

Journal Article

Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate

Azam, Roknul S. M., Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2018). Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate. Food Biophysics, 13 (3), 250-262. doi: 10.1007/s11483-018-9531-x

Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate

2018

Journal Article

Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum fried apple chips

Shen, Xu, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2018). Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum fried apple chips. Journal of the Science of Food and Agriculture, 98 (12), 4436-4444. doi: 10.1002/jsfa.8966

Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum fried apple chips

2018

Journal Article

Microorganism control and product quality improvement of twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurization

Xu, Jicheng, Zhang, Min, Bhandari, Bhesh and Cao, Ping (2018). Microorganism control and product quality improvement of twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurization. LWT, 95, 65-71. doi: 10.1016/j.lwt.2018.04.067

Microorganism control and product quality improvement of twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurization

2018

Journal Article

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

Liu, Zhenbin, Bhandari, Bhesh, Prakash, Sangeeta and Zhang, Min (2018). Creation of internal structure of mashed potato construct by 3D printing and its textural properties. Food Research International, 111, 534-543. doi: 10.1016/j.foodres.2018.05.075

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

2018

Journal Article

3D printed milk protein food simulant: improving the printing performance of milk protein concentration by incorporating whey protein isolate

Liu, Yaowei, Liu, Dasong, Wei, Guanmian, Ma, Ying, Bhandari, Bhesh and Zhou, Peng (2018). 3D printed milk protein food simulant: improving the printing performance of milk protein concentration by incorporating whey protein isolate. Innovative Food Science and Emerging Technologies, 49, 116-126. doi: 10.1016/j.ifset.2018.07.018

3D printed milk protein food simulant: improving the printing performance of milk protein concentration by incorporating whey protein isolate