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2016 Journal Article Effect of carbonation of supersaturated lactose solution on crystallisation behaviour of alpha-lactose monohydrateXun, Ang, Truong, Tuyen and Bhandari, Bhesh (2016). Effect of carbonation of supersaturated lactose solution on crystallisation behaviour of alpha-lactose monohydrate. Food Biophysics, 12 (1), 1-8. doi: 10.1007/s11483-016-9462-3 |
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2016 Journal Article Recent advances in spray drying relevant to the dairy industry: a comprehensive critical reviewSchuck, Pierre, Jeantet, Romain, Bhandari, Bhesh, Chen, Xiao Dong, Perrone, Italo Tuler, de Carvalho, Antonio Fernandes, Fenelon, Mark and Kelly, Phil (2016). Recent advances in spray drying relevant to the dairy industry: a comprehensive critical review. Drying Technology, 34 (15), 1773-1790. doi: 10.1080/07373937.2016.1233114 |
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2016 Journal Article Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varietiesNawaz, Malik A., Fukai, Shu and Bhandari, Bhesh (2016). Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varieties. Journal of Cereal Science, 72, 16-23. doi: 10.1016/j.jcs.2016.09.009 |
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2016 Journal Article In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybeanNguyen, Thao T. P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2016). In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybean. Food and Function, 7 (12), 4908-4919. doi: 10.1039/C6FO01240J |
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2016 Journal Article The effect of manipulating fat globule size on the stability and rheological properties of dairy creamsHussain, Hana, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2016). The effect of manipulating fat globule size on the stability and rheological properties of dairy creams. Food Biophysics, 12 (1), 1-10. doi: 10.1007/s11483-016-9457-0 |
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2016 Journal Article Recent developments in film and gas research in modified atmosphere packaging of fresh foodsZhang, Min, Meng, Xiangyong, Bhandari, Bhesh and Fang, Zhongxiang (2016). Recent developments in film and gas research in modified atmosphere packaging of fresh foods. Critical Reviews in Food Science and Nutrition, 56 (13), 2174-2182. doi: 10.1080/10408398.2013.819794 |
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2016 Journal Article Effect of different cooking conditions on the pasting properties of flours of glutinous rice varieties from Lao People’s Democratic RepublicNawaz, Malik A., Fukai, Shu and Bhandari, Bhesh (2016). Effect of different cooking conditions on the pasting properties of flours of glutinous rice varieties from Lao People’s Democratic Republic. International Journal of Food Properties, 19 (9), 2026-2040. doi: 10.1080/10942912.2015.1092163 |
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2016 Journal Article Influence of linoleic acid-induced oxidative modification on gel properties of myofibrillar protein from silver carp (Hypophthalmichthys molitrix) muscleWang, Lin, Zhang, Min, Fang, Zhongxiang, Bhandari, Bhesh and Gao, Zhongxue (2016). Influence of linoleic acid-induced oxidative modification on gel properties of myofibrillar protein from silver carp (Hypophthalmichthys molitrix) muscle. Food Biophysics, 11 (3), 266-274. doi: 10.1007/s11483-016-9438-3 |
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2016 Journal Article Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurementNguyen, Phuong T. M., Nguyen, Tuan A. H., Bhandari, Bhesh and Prakash, Sangeeta (2016). Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement. Journal of Food Engineering, 185, 1-8. doi: 10.1016/j.jfoodeng.2016.03.026 |
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2016 Journal Article Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 2: Characterization of complexed powders and determination of crystalline structureHo, Thao M., Howes, Tony, Jack, Kevin S. and Bhandari, Bhesh R. (2016). Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 2: Characterization of complexed powders and determination of crystalline structure. Food Chemistry, 206, 92-101. doi: 10.1016/j.foodchem.2016.03.044 |
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2016 Journal Article Effects of milk pH alteration on casein micelle size and gelation properties of milkSinaga, Hotnida, Bansal, Nidhi and Bhandari, Bhesh (2016). Effects of milk pH alteration on casein micelle size and gelation properties of milk. International Journal of Food Properties, 20 (1), 1-19. doi: 10.1080/10942912.2016.1152480 |
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2016 Journal Article Methods to extend the shelf-life of cottage cheese - a reviewHo, Thao M., Howes, Tony and Bhandari, Bhesh R. (2016). Methods to extend the shelf-life of cottage cheese - a review. International Journal of Dairy Technology, 69 (3), 313-327. doi: 10.1111/1471-0307.12309 |
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2016 Journal Article Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gelWang, Lin, Zhang, Min, Bhandari, Bhesh and Gao, Zhongxue (2016). Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel. Food Research International, 86, 131-139. doi: 10.1016/j.foodres.2016.06.007 |
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2016 Journal Article Repellent effects of Melaleuca alternifolia (tea tree) oil against cattle tick larvae (Rhipicephalus australis) when formulated as emulsions and in -cyclodextrin inclusion complexesYim, Wei Tsun, Bhandari, Bhesh, Jackson, Louise and James, Peter (2016). Repellent effects of Melaleuca alternifolia (tea tree) oil against cattle tick larvae (Rhipicephalus australis) when formulated as emulsions and in -cyclodextrin inclusion complexes. Veterinary Parasitology, 225, 99-103. doi: 10.1016/j.vetpar.2016.06.007 |
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2016 Journal Article In situ analysis of cooking properties of rice by thermal mechanical compression test methodNawaz, Malik A., Fukai, Shu and Bhandari, Bhesh (2016). In situ analysis of cooking properties of rice by thermal mechanical compression test method. International Journal of Food Properties, 20 (5), 1-12. doi: 10.1080/10942912.2016.1203935 |
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2016 Journal Article Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 1: encapsulation capacity and stability of inclusion complexesHo, Thao M., Howes, Tony and Bhandari, Bhesh R. (2016). Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 1: encapsulation capacity and stability of inclusion complexes. Food Chemistry, 203, 348-355. doi: 10.1016/j.foodchem.2016.02.076 |
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2016 Journal Article Corrigendum to "Uses of an innovative ethylene-α-cyclodextrin inclusion complex powder for ripening of mango fruit"Ho, Binh T., Hofman, Peter J., Joyce, Daryl C. and Bhandari, Bhesh R. (2016). Corrigendum to "Uses of an innovative ethylene-α-cyclodextrin inclusion complex powder for ripening of mango fruit". Postharvest Biology and Technology, 117, 239-239. doi: 10.1016/j.postharvbio.2015.12.025 |
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2016 Journal Article Gelation properties of partially renneted milkSinaga, Hotnida, Bansal, Nidhi and Bhandari, Bhesh (2016). Gelation properties of partially renneted milk. International Journal of Food Properties, 20 (8), 1700-1714. doi: 10.1080/10942912.2016.1193515 |
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2016 Journal Article Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storageKosasih, Leni, Bhandari, Bhesh, Prakash, Sangeeta, Bansal, Nidhi and Gaiani, Claire (2016). Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage. Journal of Food Engineering, 179, 68-77. doi: 10.1016/j.jfoodeng.2016.02.005 |
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2016 Journal Article Infusion of CO2 in a solid food: a novel method to enhance the low-frequency ultrasound effect on immersion freezing processXu, Bao-guo, Zhang, Min, Bhandari, Bhesh, Sun, Jincai and Gao, Zhongxue (2016). Infusion of CO2 in a solid food: a novel method to enhance the low-frequency ultrasound effect on immersion freezing process. Innovative Food Science and Emerging Technologies, 35, 194-203. doi: 10.1016/j.ifset.2016.04.011 |
