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2018 Journal Article Application of electronic tongue for fresh foods quality evaluation: a reviewJiang, 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 |
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2018 Journal Article Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy productsZhu, 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 |
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2018 Journal Article A novel method using MOS electronic nose and ELM for predicting postharvest quality of cherry tomato fruit treated with high pressure argonFeng, 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 |
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2018 Journal Article Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol SolutionsChen, 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 |
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2018 Journal Article Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsionQamar, 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 |
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2018 Journal Article Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoesLiu, 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 |
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2018 Journal Article Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound-assisted microwave vacuum fryingHuang, 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 |
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2018 Journal Article Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginateKhanal, 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 |
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2018 Journal Article Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave-assisted vacuum fryingQiu, 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 |
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2018 Journal Article Creation of internal structure of mashed potato construct by 3D printing and its textural propertiesLiu, 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 |
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2018 Journal Article Effects of microwave-assisted pulse-spouted bed freeze-drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militarisWu, 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 |
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2018 Journal Article Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrateAzam, 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 |
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2018 Journal Article Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum fried apple chipsShen, 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 |
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2018 Journal Article Microorganism control and product quality improvement of twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurizationXu, 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 |
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2018 Journal Article 3D printed milk protein food simulant: improving the printing performance of milk protein concentration by incorporating whey protein isolateLiu, 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 |
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2018 Journal Article Foaming properties and foam structure of milk during storageHo, Thao M., Le, Thi Huynh Anh, Yan, Anna, Bhandari, Bhesh R. and Bansal, Nidhi (2018). Foaming properties and foam structure of milk during storage. Food Research International, 116, 379-386. doi: 10.1016/j.foodres.2018.08.051 |
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2018 Journal Article Gelation of an alginate film via spraying of calcium chloride dropletsLee, Boon-Beng, Bhandari, Bhesh R. and Howes, Tony (2018). Gelation of an alginate film via spraying of calcium chloride droplets. Chemical Engineering Science, 183, 1-12. doi: 10.1016/j.ces.2018.02.049 |
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2018 Journal Article Influence of different functional ingredients on physical properties, rheology, tribology and oral perceptions of no fat stirred yoghurtNg, Sophia Bao Xian, Nguyen, Phuong T M, Bhandari, Bhesh and Prakash, Sangeeta (2018). Influence of different functional ingredients on physical properties, rheology, tribology and oral perceptions of no fat stirred yoghurt. Journal of Texture Studies, 49 (3), 274-285. doi: 10.1111/jtxs.12307 |
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2018 Journal Article Applicability of a colorimetric indicator label for monitoring freshness of fresh-cut green bell pepperChen, Hui-zhi, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2018). Applicability of a colorimetric indicator label for monitoring freshness of fresh-cut green bell pepper. Postharvest Biology and Technology, 140, 85-92. doi: 10.1016/j.postharvbio.2018.02.011 |
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2018 Journal Article Materials properties of printable edible inks and printing parameters optimization during 3D printing: a reviewFeng, Chunyan, Zhang, Min and Bhandari, Bhesh (2018). Materials properties of printable edible inks and printing parameters optimization during 3D printing: a review. Critical Reviews in Food Science and Nutrition, 59 (19), 1-25. doi: 10.1080/10408398.2018.1481823 |
