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2017 Journal Article Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modelingMantihal, Sylvester, Prakash, Sangeeta, Condi Godoi, Fernanda and Bhandari, Bhesh (2017). Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling. Innovative Food Science and Emerging Technologies, 44, 21-29. doi: 10.1016/j.ifset.2017.09.012 |
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2017 Journal Article ZnO nanoparticles combined radio frequency heating: a novel method to control microorganism and improve product quality of prepared carrotsXu, Jicheng, Zhang, Min, Bhandari, Bhesh and Kachele, Robert (2017). ZnO nanoparticles combined radio frequency heating: a novel method to control microorganism and improve product quality of prepared carrots. Innovative Food Science and Emerging Technologies, 44, 46-53. doi: 10.1016/j.ifset.2017.07.025 |
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2017 Journal Article 3D printing: printing precision and application in food sectorLiu, Zhenbin, Zhang, Min, Bhandari, Bhesh and Wang, Yuchuan (2017). 3D printing: printing precision and application in food sector. Trends in Food Science and Technology, 69, 83-94. doi: 10.1016/j.tifs.2017.08.018 |
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2017 Journal Article Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurtNguyen, Phuong T. M., Kravchuk, Olena, Bhandari, Bhesh and Prakash, Sangeeta (2017). Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids, 72, 90-104. doi: 10.1016/j.foodhyd.2017.05.035 |
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2017 Journal Article A tribological analysis of cream cheeses manufactured with different fat contentNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017). A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 73, 155-165. doi: 10.1016/j.idairyj.2017.06.005 |
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2017 Journal Article Smart NMR method of measurement of moisture content of vegetables during microwave vacuum dryingLv, Weiqiao, Zhang, Min, Bhandari, Bhesh, Li, Linlin and Wang, Yuchuan (2017). Smart NMR method of measurement of moisture content of vegetables during microwave vacuum drying. Food and Bioprocess Technology, 10 (12), 2251-2260. doi: 10.1007/s11947-017-1991-3 |
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2017 Journal Article Tribo-rheology and sensory analysis of a dairy semi-solidGodoi, Fernanda C., Bhandari, Bhesh R. and Prakash, Sangeeta (2017). Tribo-rheology and sensory analysis of a dairy semi-solid. Food Hydrocolloids, 70, 240-250. doi: 10.1016/j.foodhyd.2017.04.011 |
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2017 Journal Article Effect of fat globule size on the churnability of dairy creamPanchal, Bhavesh R., Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of fat globule size on the churnability of dairy cream. Food Research International, 99 (1), 229-238. doi: 10.1016/j.foodres.2017.05.027 |
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2017 Journal Article Quantification of calcium alginate gel formation during ionic cross-linking by a novel colourimetric techniqueLee, Boon-Beng, Bhandari, Bhesh R. and Howes, Tony (2017). Quantification of calcium alginate gel formation during ionic cross-linking by a novel colourimetric technique. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 533, 116-124. doi: 10.1016/j.colsurfa.2017.08.033 |
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2017 Journal Article Investigation on lemon juice gel as food material for 3D printing and optimization of printing parametersYang, Fanli, Zhang, Min, Bhandari, Bhesh and Liu, Yaping (2017). Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters. LWT - Food Science and Technology, 87, 67-76. doi: 10.1016/j.lwt.2017.08.054 |
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2017 Journal Article Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic noseChen, Hui-Zhi, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2017). Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose. Lwt-Food Science and Technology, 87, 77-84. doi: 10.1016/j.lwt.2017.08.052 |
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2017 Journal Article Surface chemistry and microscopy of food powdersBurgain, Jennifer, Petit, Jeremy, Scher, Joel, Rasch, Ron, Bhandari, Bhesh and Gaiani, Claire (2017). Surface chemistry and microscopy of food powders. Progress in Surface Science, 92 (4), 409-429. doi: 10.1016/j.progsurf.2017.07.002 |
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2017 Journal Article Dehydration of asparagus cookies by combined vacuum infrared radiation and pulse-spouted microwave vacuum dryingLiu, Zhenbin, Zhang, Min, Fang, Zhongxiang, Bhandari, Bhesh and Yang, Zaixing (2017). Dehydration of asparagus cookies by combined vacuum infrared radiation and pulse-spouted microwave vacuum drying. Drying Technology, 35 (11), 1291-1301. doi: 10.1080/07373937.2017.1330755 |
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2017 Journal Article Freeze drying and vacuum impregnating characteristics of Nostoc sphaeroides KützingLv, Weiqiao, Zhang, Min, Bhandari, Bhesh, Wang, Yuchuan and Liu, Chunquan (2017). Freeze drying and vacuum impregnating characteristics of Nostoc sphaeroides Kützing. Drying Technology, 35 (11), 1379-1387. doi: 10.1080/07373937.2017.1323336 |
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2017 Journal Article Use of gases in dairy manufacturing: a reviewAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2017). Use of gases in dairy manufacturing: a review. Critical Reviews in Food Science and Nutrition, 58 (15), 1-13. doi: 10.1080/10408398.2017.1333488 |
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2017 Journal Article Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum fryingSu, Ya, Zhang, Min, Zhang, Weiming, Liu, Chunquqn and Bhandari, Bhesh (2017). Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying. Drying Technology, 36 (3), 294-306. doi: 10.1080/07373937.2017.1326500 |
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2017 Journal Article Size-based fractionation of native milk fat globules by two-stage centrifugal separationDhungana, Pramesh, Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Size-based fractionation of native milk fat globules by two-stage centrifugal separation. Innovative Food Science and Emerging Technologies, 41, 235-243. doi: 10.1016/j.ifset.2017.03.011 |
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2017 Journal Article Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetablesMa, Liang, Zhang, Min, Bhandari, Bhesh and Gao, Zhongxue (2017). Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends in Food Science and Technology, 64, 23-38. doi: 10.1016/j.tifs.2017.03.005 |
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2017 Journal Article Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fatTruong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat. Food Research International, 95, 82-90. doi: 10.1016/j.foodres.2017.02.022 |
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2017 Journal Article Impact of rheological properties of mashed potatoes on 3D printingLiu, Zhenbin, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2017). Impact of rheological properties of mashed potatoes on 3D printing. Journal of Food Engineering, 220, 76-82. doi: 10.1016/j.jfoodeng.2017.04.017 |
