|
2023 Journal Article Subcritical water hydrolysis of chia seed proteins and their functional characteristicsSolanki, Divyang, Prakash, Sangeeta, Hans, Nidhi, Nagpal, Tanya, SSM, Satheeshkanth, Sahu, Jatindra K. and Bhandari, Bhesh (2023). Subcritical water hydrolysis of chia seed proteins and their functional characteristics. Food Hydrocolloids, 143 108883, 1-12. doi: 10.1016/j.foodhyd.2023.108883 |
|
2023 Journal Article Generation and influence of carbon dioxide nanobubbles on physicochemical properties including the surface tension of clarified apple juicePhan, Khanh, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2023). Generation and influence of carbon dioxide nanobubbles on physicochemical properties including the surface tension of clarified apple juice. Food Biophysics, 19 (1), 131-142. doi: 10.1007/s11483-023-09810-w |
|
2023 Journal Article Powder characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powderHow, Yu Hsuan, Teo, Michelle Yee Mun, In, Lionel Lian Aun, Yeo, Siok Koon, Bhandari, Bhesh and Pui, Liew Phing (2023). Powder characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder. Drying Technology, 41 (15), 1-15. doi: 10.1080/07373937.2023.2255646 |
|
2023 Journal Article Shape morphing of foods: mechanism, strategies, and applicationsKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2023). Shape morphing of foods: mechanism, strategies, and applications. Trends in Food Science and Technology, 139 104135, 1-15. doi: 10.1016/j.tifs.2023.104135 |
|
2023 Journal Article Effect of surfactant type on foaming properties of milkHo, Thao M., Tanzil, Andre, Bhandari, Bhesh R. and Bansal, Nidhi (2023). Effect of surfactant type on foaming properties of milk. Food and Bioprocess Technology, 16 (8), 1781-1793. doi: 10.1007/s11947-023-03012-5 |
|
2023 Journal Article Influence of minerals on the foaming properties of milkXiong, Xiaoying, Pundalik, Eeshaan, Kontogiorgos, Vassilis, Thao Ho, Minh, Mo, Chuanzi, Bhandari, Bhesh and Bansal, Nidhi (2023). Influence of minerals on the foaming properties of milk. Food Research International, 169 112796, 1-13. doi: 10.1016/j.foodres.2023.112796 |
|
2023 Journal Article Special Issue on Innovative Food Products and ProcessingMamat, Hasmadi and Bhandari, Bhesh R. (2023). Special Issue on Innovative Food Products and Processing. Applied Sciences (Switzerland), 13 (14) 8542, 8542. doi: 10.3390/app13148542 |
|
2023 Journal Article Future perspective of additive manufacturing of food for childrenYu, Qi, Zhang, Min, Bhandari, Bhesh and Li, Jingyuan (2023). Future perspective of additive manufacturing of food for children. Trends in Food Science and Technology, 136, 120-134. doi: 10.1016/j.tifs.2023.04.009 |
|
2023 Journal Article Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: implication on high protein concentrationsShahbal, Nazila, Jing, Xueping, Bhandari, Bhesh, Dayananda, Buddhi and Prakash, Sangeeta (2023). Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: implication on high protein concentrations. Food Bioscience, 53 102515, 102515. doi: 10.1016/j.fbio.2023.102515 |
|
2023 Journal Article Effects of different drying methods on the properties, stability, and controlled release of Cornus officinalis flavonoids microparticlesZhao, Mengyue, Li, Linlin, Cao, Weiwei, Wang, Zhe, Chu, Qianqian, Bhandari, Bhesh, Ren, Guangyue and Duan, Xu (2023). Effects of different drying methods on the properties, stability, and controlled release of Cornus officinalis flavonoids microparticles. Journal of Food Science, 88 (6), 2313-2324. doi: 10.1111/1750-3841.16611 |
|
2023 Journal Article A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printingBareen, Mohammed A., Sahu, Jatindra K., Prakash, Sangeeta, Bhandari, Bhesh and Naik, Satyanarayan (2023). A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing. Journal of Food Engineering, 344 111410, 1-13. doi: 10.1016/j.jfoodeng.2023.111410 |
|
2023 Journal Article New preservation and detection technologies for edible mushrooms: A reviewHuo, Jingyi, Zhang, Min, Wang, Dayuan, S. Mujumdar, Arun, Bhandari, Bhesh and Zhang, Lujun (2023). New preservation and detection technologies for edible mushrooms: A review. Journal of the Science of Food and Agriculture, 103 (7), 3230-3248. doi: 10.1002/jsfa.12472 |
|
2023 Journal Article Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: implications for testing methodsBareen, Mohammed A., Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2023). Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: implications for testing methods. Food Research International, 167 112661, 1-15. doi: 10.1016/j.foodres.2023.112661 |
|
2023 Journal Article Effect of magnetic field on quality improvement of medium-term delivery frozen pepperFeng, Tianlin, Zhang, Min, Jiang, Qiyong, Bhandari, Bhesh and Chen, Jingjing (2023). Effect of magnetic field on quality improvement of medium-term delivery frozen pepper. Journal of Food Process Engineering, 46 (7) e14353. doi: 10.1111/jfpe.14353 |
|
2023 Journal Article Effect of shearing‐induced lipolysis on foaming properties of milkHo, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2023). Effect of shearing‐induced lipolysis on foaming properties of milk. Journal of the Science of Food and Agriculture, 103 (11), 5312-5321. doi: 10.1002/jsfa.12604 |
|
2023 Journal Article Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacerZhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2023). Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer. Food Structure, 36 100322, 1-11. doi: 10.1016/j.foostr.2023.100322 |
|
2023 Journal Article 5D food printing with color change induced by probiotic growth in a starch-protein-based gel systemChen, Jieling, Teng, Xiuxiu, Zhang, Min, Bhandari, Bhesh, Adhikari, Benu and Yu, Dongxing (2023). 5D food printing with color change induced by probiotic growth in a starch-protein-based gel system. Food and Bioprocess Technology, 16 (10), 1-11. doi: 10.1007/s11947-023-03064-7 |
|
2023 Journal Article Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgYWang, Zhe, Duan, Xu, Ren, Guangyue, Guo, Jingfang, Ji, Jiangtao, Xu, Yiming, Cao, Weiwei, Li, Linlin, Zhao, Mengyue, Ang, Yuan, Jin, Xin, Bhandari, Bhesh, Zhu, Lewen and Zhang, Yan (2023). Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY. Food Chemistry, 404 (Part A) 134626, 1-11. doi: 10.1016/j.foodchem.2022.134626 |
|
2023 Journal Article Effects of different protectants on the IgY content and physico‐chemical properties of spray‐dried egg yolk powderAng, Yuan, Cao, Weiwei, Wang, Zhe, Li, Linlin, Zhao, Mengyue, Liu, Zhiqin, Jin, Xin, Jin, Jiuyu, Dong, Jingyin, Zhang, Yan, Bhandari, Bhesh, Ren, Guangyue and Duan, Xu (2023). Effects of different protectants on the IgY content and physico‐chemical properties of spray‐dried egg yolk powder. Journal of the Science of Food and Agriculture, 103 (9), 4660-4667. doi: 10.1002/jsfa.12540 |
|
2023 Journal Article Effects of novel preparation technology on flavor of vegetable-soy sauce compound condimentTang, Tiantian, Zhang, Min and Bhandari, Bhesh (2023). Effects of novel preparation technology on flavor of vegetable-soy sauce compound condiment. Foods, 12 (6) 1263, 1-17. doi: 10.3390/foods12061263 |
