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2011 Journal Article Encapsulation of ethylene gas into α-cyclodextrin and characterisation of the inclusion complexesHo, BT, Joyce, DC and Bhandari, BR (2011). Encapsulation of ethylene gas into α-cyclodextrin and characterisation of the inclusion complexes. Food Chemistry, 127 (2), 572-580. doi: 10.1016/j.foodchem.2011.01.043 |
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2011 Journal Article Influence of emulsion droplet size on antimicrobial propertiesBuranasuksombat, Umaporn, Kwon, Yun Joong, Turner, Mark and Bhandari, Bhesh (2011). Influence of emulsion droplet size on antimicrobial properties. Food Science and Biotechnology, 20 (3), 793-800. doi: 10.1007/s10068-011-0110-x |
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2011 Journal Article Chemical and physical changes in milk protein concentrate (MPC80) powder during storageLe, Thao T., Bhandari, Bhesh and Deeth, Hilton C. (2011). Chemical and physical changes in milk protein concentrate (MPC80) powder during storage. Journal of Agricultural and Food Chemistry, 59 (10), 5465-5473. doi: 10.1021/jf2003464 |
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2011 Journal Article Vegetable Parts, Herbs, and Essential OilsYuliani, Sri and Bhandari, Bhesh (2011). Vegetable Parts, Herbs, and Essential Oils. Handbook of Vegetables and Vegetable Processing, 369-385. |
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2011 Journal Article Influence of dryer type on surface characteristics of milk powdersFyfe, Kim, Kravchuk, Olena, Nguyen, Anh V., Deeth, Hilton and Bhandari, Bhesh (2011). Influence of dryer type on surface characteristics of milk powders. Drying Technology, 29 (7), 758-769. doi: 10.1080/07373937.2010.538481 |
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2011 Journal Article Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols methodSohail, Asma, Turner, Mark, Coombes, Allan, Bostrom, Thor and Bhandari, Bhesh R. (2011). Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method. International Journal of Food Microbiology, 145 (1), 162-168. doi: 10.1016/j.ijfoodmicro.2010.12.007 |
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2010 Journal Article Diffusion loading and drug delivery characteristics of alginate gel microparticles produced by a novel impinging aerosols methodHariyadi, Dewi M., Lin, Sharon Chien-Yu, Wang, Yiwei, Bostrom, Thor, Turner, Mark S., Bhandari, Bhesh and Coombes, Allan G. A. (2010). Diffusion loading and drug delivery characteristics of alginate gel microparticles produced by a novel impinging aerosols method. Journal of Drug Targeting, 18 (10), 831-841. doi: 10.3109/1061186X.2010.525651 |
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2010 Journal Article Encapsulation of polyphenols - A reviewFang, Zhongxiang and Bhandari, Bhesh (2010). Encapsulation of polyphenols - A review. Trends in Food Science and Technology, 21 (10), 510-523. doi: 10.1016/j.tifs.2010.08.003 |
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2010 Journal Article Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusionKumar, P., Sandeep, K. P., Alavi, S., Truong, V. D. and Gorga, R. E. (2010). Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion. Journal of Food Engineering, 100 (3), 480-489. doi: 10.1016/j.jfoodeng.2010.04.035 |
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2010 Journal Article Rheological properties of cabbage pulpGong, Zhiqing, Zhang, Min, Bhandari, Bhesh, Mujumdar, Arun S. and Jin-Cai, Sun (2010). Rheological properties of cabbage pulp. International Journal of Food Properties, 13 (5), 1066-1073. doi: 10.1080/10942910902954551 |
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2010 Journal Article Volatile components in three commercial douchies, a Chinese traditional salt-fermented soybean foodWang, LJ, Mu, HL, Liu, HJ, Bhandari, B, Saito, M and Li, LT (2010). Volatile components in three commercial douchies, a Chinese traditional salt-fermented soybean food. International Journal of Food Properties, 13 (5), 1117-1133. doi: 10.1080/10942910902968726 |
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2010 Journal Article Protein conformational modifications and kinetics of water-protein interactions in milk protein concentrate powder upon aging: Effect on solubilityHaque, Enamul, Bhandari, Bhesh R., Gidley, Michael J., Deeth, Hilton C., Moller, Sandie M. and Whittaker, Andrew K. (2010). Protein conformational modifications and kinetics of water-protein interactions in milk protein concentrate powder upon aging: Effect on solubility. Journal of Agriculture and Food Chemistry, 58 (13), 7748-7755. doi: 10.1021/jf1007055 |
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2010 Journal Article Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storageMimouni, A., Deeth, H. C., Whittaker, A. K., Gidley, M. J. and Bhandari, B. R. (2010). Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage. Journal of Dairy Science, 93 (2), 463-472. doi: 10.3168/jds.2009-2369 |
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2010 Journal Article Changes during processing and sodium chloride supplementation on the physical and chemical properties of douchiWang, Li-Jun, Cheng, Yong-Qiang, Yin, Li-Jun, Bhandari, Bhesh, Saito, Masayoshi and Li, Li-Te (2010). Changes during processing and sodium chloride supplementation on the physical and chemical properties of douchi. International Journal of Food Properties, 13 (1), 131-141. doi: 10.1080/10942910802256149 |
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2010 Journal Article Measurement of glass-rubber transition temperature of rice by thermal mechanical compression test (TMCT)Tuyen, Tuyen Truong, Fukai, Shu, Vinh, Vinh and Bhandari, Bhesh (2010). Measurement of glass-rubber transition temperature of rice by thermal mechanical compression test (TMCT). International Journal of Food Properties, 13 (1), 176-183. doi: 10.1080/10942910802259135 |
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2009 Journal Article Rehydration process of milk protein concentrate powder monitored by static light scatteringMimouni, Arnaud, Deeth, Hilton C., Whittaker, Andrew K., Gidley, Michael J. and Bhandari, Bhesh R. (2009). Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocolloids, 23 (7), 1958-1965. doi: 10.1016/j.foodhyd.2009.01.010 |
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2009 Journal Article A modified cyclone stickiness test for characterizing food powdersIntipunya, P., Shrestha, A., Howes, T. and Bhandari, B. (2009). A modified cyclone stickiness test for characterizing food powders. Journal of Food Engineering, 94 (3-4), 300-306. doi: 10.1016/j.jfoodeng.2009.03.024 |
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2009 Journal Article The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray dryingAdhikari, B., Howes, T., Wood, B. J. and Bhandari, B. R. (2009). The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying. Journal of Food Engineering, 94 (2), 135-143. doi: 10.1016/j.jfoodeng.2009.01.022 |
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2009 Journal Article Effect of addition of proteins on the production of amorphous sucrose powder through spray dryingAdhikari, B., Howes, T., Bhandari, B. R. and Langrish, T. A. G. (2009). Effect of addition of proteins on the production of amorphous sucrose powder through spray drying. JOURNAL OF FOOD ENGINEERING, 94 (2), 144-153. doi: 10.1016/j.jfoodeng.2009.01.029 |
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2009 Journal Article Effect of water content on thermal behaviors of common buckwheat flour and starchZhou, Y.G., Li, D., Wang, L.J., Li, Y.B., Yang, B.N., Bhandari, B., Chen, X.D. and Mao, Z.H. (2009). Effect of water content on thermal behaviors of common buckwheat flour and starch. Journal of Food Engineering, 93 (2), 242-248. doi: 10.1016/j.jfoodeng.2009.01.021 |
