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2006 Journal Article Applications of the cyclone stickiness test for characterization of stickiness in food powdersBoonyai, P., Howes, T. and Bhandari, B. (2006). Applications of the cyclone stickiness test for characterization of stickiness in food powders. Drying Technology, 24 (6), 703-709. doi: 10.1080/07373930600684908 |
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2006 Journal Article Effect of lactic acid on spray drying behavior of acid-whey and study of their glass transition temperatureShrestha, Ashok K., Adhikari, Benu P., Howes, Tony E. and Bhandari, Bhesh R. (2006). Effect of lactic acid on spray drying behavior of acid-whey and study of their glass transition temperature. Journal of Food Science and Technology Nepal, 2, 57-62. |
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2006 Journal Article Extrusion of mixtures of starch and D-limonene encapsulated with beta-cyclodextrin: Flavour retention and physical propertiesYuliani, Sri, Torley, Peter J., D'Arcy, Bruce, Nicholson, Timothy and Bhandari, Bhesh (2006). Extrusion of mixtures of starch and D-limonene encapsulated with beta-cyclodextrin: Flavour retention and physical properties. Food Research International, 39 (3), 318-331. doi: 10.1016/j.foodres.2005.08.005 |
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2006 Journal Article Applications of Thermal Mechanical Compression Tests in food powder analysisBoonyai, P., Bhandari, B. and Howes, T. (2006). Applications of Thermal Mechanical Compression Tests in food powder analysis. International Journal of Food Properties, 9 (1), 127-134. doi: 10.1080/10942910500473988 |
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2005 Journal Article Optimization of cocurrent spray drying process for sugar-rich foods. Part II - optimization of spray drying process based on glass transition conceptTruong, Vinh , Bhandari, Bhesh R. and Howes, Tony (2005). Optimization of cocurrent spray drying process for sugar-rich foods. Part II - optimization of spray drying process based on glass transition concept. Journal of Food Engineering, 71 (1), 66-72. doi: 10.1016/j.jfoodeng.2004.10.018 |
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2005 Journal Article Optimization of co-current spray drying process of sugar-rich foods. Part I - Moisture and glass transition temperature profile during dryingTruong, Vinh, Bhandari, Bhesh R. and Howes, Tony (2005). Optimization of co-current spray drying process of sugar-rich foods. Part I - Moisture and glass transition temperature profile during drying. Journal of Food Engineering, 71 (1), 55-65. doi: 10.1016/j.jfoodeng.2004.10.017 |
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2005 Journal Article Relating the stickiness property of foods undergoing drying and dried products to their surface energeticsBhandari, B. R. and Howes, T. (2005). Relating the stickiness property of foods undergoing drying and dried products to their surface energetics. Drying Technology, 23 (4), 781-797. doi: 10.1081/DRT-200054194 |
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2005 Journal Article Modeling dimensional shrinkage of shaped foods in fluidized bed dryingSenadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (2005). Modeling dimensional shrinkage of shaped foods in fluidized bed drying. Journal Of Food Processing And Preservation, 29 (2), 109-119. doi: 10.1111/j.1745-4549.2005.00017.x |
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2005 Journal Article Comparison of gelation profile of yoghurts during fermentation measured by RVA and ultrasonic spectroscopyKrasaekoopt, W, Bhandari, B and Deeth, H (2005). Comparison of gelation profile of yoghurts during fermentation measured by RVA and ultrasonic spectroscopy. International Journal of Food Properties, 8 (2), 193-198. doi: 10.1081/JFP-200059469 |
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2005 Journal Article Measurement of glass-rubber transition temperature of skim milk powder by static mechanical testBoonyai, Pilairuk, Bhandari, Bhesh and Howes, Tony (2005). Measurement of glass-rubber transition temperature of skim milk powder by static mechanical test. Drying Technology, 23 (7), 1499-1514. doi: 10.1081/DRT-20063538 |
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2005 Journal Article A laboratory experiment, based on the maillard reaction, conducted as a project in introductory statisticsKravchuk, O., Elliott, A. J. and Bhandari, B. R. (2005). A laboratory experiment, based on the maillard reaction, conducted as a project in introductory statistics. Journal of Food Science Education, 4 (4), 70-77. doi: 10.1111/j.1541-4329.2005.tb00065.x |
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2005 Journal Article A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray dryingAdhikari, B., Howes, T., Lecomte, D. and Bhandari, B. R. (2005). A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying. Powder Technology, 149 (2-3), 168-179. doi: 10.1016/j.powtec.2004.11.007 |
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2004 Journal Article Dynamic and steady-state rheology of Australian honeys at subzero temperaturesSopade, Peter Adeoye, Halley, Peter John, D'Arcy, Bruce Robert, Bhandari, Bhesh and Caffin, Nola (2004). Dynamic and steady-state rheology of Australian honeys at subzero temperatures. Journal of Food Process Engineering, 27 (4), 284-309. doi: 10.1111/j.1745-4530.2004.00468.x |
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2004 Journal Article Effect of high power ultrasound waves on properties of meat: A reviewJayasooriya, S. D., Bhandari, B. R., Torley, P. and D'Arcy, B. R. (2004). Effect of high power ultrasound waves on properties of meat: A review. International Journal of Food Properties, 7 (2), 301-319. doi: 10.1081/JFP-120030039 |
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2004 Journal Article Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powderKrasaekoopt, W., Bhandari, B. R. and Deeth, H. C. (2004). Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder. Journal of Food Science, 69 (6), E276-E280. doi: 10.1111/j.1365-2621.2004.tb10998.x |
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2004 Journal Article Effect of honey types and concentration on starch gelatinizationTorley, P. J., Rutgers, R. P. G., DArcy, B. and Bhandari, B. R. (2004). Effect of honey types and concentration on starch gelatinization. Lebensmittel-Wissenschaft und Technologie, 37 (2), 161-170. doi: 10.1016/j.lwt.2003.08.002 |
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2004 Journal Article Stickiness measurement techniques for food powders: a reviewBoonyai, P., Bhandari, B. and Howes, T. (2004). Stickiness measurement techniques for food powders: a review. Powder Technology, 145 (1), 34-46. doi: 10.1016/j.powtec.2004.04.039 |
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2004 Journal Article Glass transition behaviour of fructoseTruong, V., Bhandari, B. R., Howes, T. and Adhikari, B. (2004). Glass transition behaviour of fructose. International Journal of Food Science And Technology, 39 (5), 569-578. doi: 10.1111/j.1365-2621.2004.00817.x |
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2004 Journal Article Application of microencapsulated flavor to extrusion productYuliani, Sri, Bhandari, Bhesh, Rutgers, Rulande and D'Arcy, Bruce (2004). Application of microencapsulated flavor to extrusion product. Food Reviews International, 20 (2), 163-185. doi: 10.1081/FRI-120037159 |
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2004 Journal Article Friction factors and rheological behavior of Australian honey in a straight pipeSopade, P. A., Halley, P. J., D'Arcy, B. R., Bhandari, B. R. and Caffin, N. A. (2004). Friction factors and rheological behavior of Australian honey in a straight pipe. International Journal of Food Properties, 7 (3), 393-405. doi: 10.1081/JFP-120030048 |
