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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 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 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 Microscopic structure of bayberry (Myrica Rubra Sieb. Et Zucc.) Juice HazeFang, Zhongxiang, Zhang, Min, Bhandari, Bhesh and Sun, Jin-Caid (2009). Microscopic structure of bayberry (Myrica Rubra Sieb. Et Zucc.) Juice Haze. International Journal of Food Properties, 12 (3), 549-555. doi: 10.1080/10942910801947730 |
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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 |
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2009 Journal Article Fabrication of starch-based microparticles by an emulsification-crosslinking methodLi, B-Z., Wang, L-J., Li, D., Bhandari, B., Li, S-J., Lan, Y., Chen, X.D. and Mao, Z-H. (2009). Fabrication of starch-based microparticles by an emulsification-crosslinking method. Journal of Food Engineering, 92 (3), 250-254. doi: 10.1016/j.jfoodeng.2008.08.011 |
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2009 Journal Article Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrateWang, B., Wang, L.J., Li, D., Bhandari, B., Wu, W.F., Shi, J., Chen, X.D. and Mao, Z.H. (2009). Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate. Journal of Food Engineering, 91 (3), 392-401. doi: 10.1016/j.jfoodeng.2008.09.032 |
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2009 Journal Article Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurtWu, Sha, Li, Dong, Li, Shu-jun, Bhandari, Bhesh, Yang, Bao-ling, Chen, Xiao Dong and Mao, Zhi-huai (2009). Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurt. International Journal of Food Engineering, 5 (2) 3, 3.1-3.17. doi: 10.2202/1556-3758.1436 |
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2009 Journal Article Rapid gains in yield and adoption of new maize varieties for complex hillside environments through farmer participation. II. Scaling-up the adoption through community-based seed production (CBSP)Tiwari, T. P., Ortiz-Ferrara, G., Urrea, C., Katuwal, R. B., Koirala, K. B., Prasad, R. C., Gurung, D. B., Sharma, D., Hamal, B., Bhandari, B. and Thapa, M. (2009). Rapid gains in yield and adoption of new maize varieties for complex hillside environments through farmer participation. II. Scaling-up the adoption through community-based seed production (CBSP). Field Crops Research, 111 (1-2), 144-151. doi: 10.1016/j.fcr.2008.11.007 |
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2009 Journal Article Gel particles from spray-dried disordered polysaccharidesBurey, P, Bhandari, BR, Howes, T and Gidley, MJ (2009). Gel particles from spray-dried disordered polysaccharides. CARBOHYDRATE POLYMERS, 76 (2), 206-213. doi: 10.1016/j.carbpol.2008.10.001 |
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2009 Journal Article Physical properties of cryomilled rice starchDevi, A.F., Fibrianto, K., Torley, P.J. and Bhandari, B. (2009). Physical properties of cryomilled rice starch. Journal of Cereal Science, 49 (2), 278-284. doi: 10.1016/j.jcs.2008.11.005 |
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2009 Journal Article Physical and processing characteristics of extrudates made from starch and d-limonene mixturesYuliani, S., Torley, P.J. and Bhandari, B (2009). Physical and processing characteristics of extrudates made from starch and d-limonene mixtures. International Journal of Food Properties, 12 (3), 482-495. doi: 10.1080/10942910701867756 |
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2009 Journal Article Starch pastes thinning during high-pressure homogenizationChe, L.M., Wang, L.J., Li, D., Bhandari, B., Ozkan, N., Chen, X.D. and Mao, Z.H. (2009). Starch pastes thinning during high-pressure homogenization. Carbohydrate Polymers, 75 (1), 32-38. doi: 10.1016/j.carbpol.2008.06.004 |
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2009 Journal Article Confectionery gels: a review of formulation, rheological and structural aspectsBurey, P., Bhandari, B., Rutgers, R., Halley, P. and Torley, P. (2009). Confectionery gels: a review of formulation, rheological and structural aspects. International Journal of Food Properties, 12 (1), 176-210. doi: 10.1080/10942910802223404 |
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2009 Journal Article Thermomechanical property of rice kernels studied by DMAJia, Hai-yan, Li, Dong, Lan, Yubin, Bhandari, Bhesh, Shi, John, Chen, Xiao Dong and Mao, Zhi-huai (2009). Thermomechanical property of rice kernels studied by DMA. International Journal of Food Engineering, 5 (2) 2, 2.1-2.13. doi: 10.2202/1556-3758.1563 |
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2009 Journal Article Drying of lemon myrtle (Backhousia citriodora) leaves: Retention of volatiles and colorBuchaillot, A., Caffin, N. and Bhandari, B. (2009). Drying of lemon myrtle (Backhousia citriodora) leaves: Retention of volatiles and color. Drying Technology, 27 (3), 445-450. doi: 10.1080/07373930802683740 |
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2009 Journal Article Glass-Transition Based Approach in Drying of FoodsBhandari, Bhesh and Adhikari, Benu (2009). Glass-Transition Based Approach in Drying of Foods. Advances in Food Dehydration, 37-62. |
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2009 Journal Article Effects of high-temperature fluidized bed drying and tempering on kernel cracking and milling quality of Vietnamese rice varietiesTuyen, Truong Thuc, Truong, Vinh, Fukai, Shu and Bhandari, Bhesh (2009). Effects of high-temperature fluidized bed drying and tempering on kernel cracking and milling quality of Vietnamese rice varieties. Drying Technology, 27 (3), 486-494. doi: 10.1080/07373930802686099 |
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2008 Journal Article Re-coalescence of emulsion droplets during high-energy emulsificationJafari, Seid Mahdi, Assadpoor, Elham, He, Yinghe and Bhandari, Bhesh R. (2008). Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocolloids, 22 (7), 1191-1202. doi: 10.1016/j.foodhyd.2007.09.006 |
