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2003 Journal Article Yogurt from UHT milk: a reviewKrasaekoopt, W., Bhandari, B. and Deeth, H. (2003). Yogurt from UHT milk: a review. Australian Journal of Dairy Technology, 58 (1), 26-29. |
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2003 Journal Article Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: Experiments and modelingAdhikari, B., Howes, T., Bhandari, B. R. and Troung, V. (2003). Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: Experiments and modeling. Drying Technology, 21 (5), 839-873. doi: 10.1081/DRT-120021689 |
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2003 Journal Article Survival of microencapsulated probiotics in high-solids yogurt from UHT milkKrasaekoopt, W., Bhandari, B. R. and Deeth, H. C. (2003). Survival of microencapsulated probiotics in high-solids yogurt from UHT milk. The Australian Journal of Dairy Technology, 58 (2), 195-195. |
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2003 Journal Article In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing deviceAdhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2003). In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device. Journal of Food Engineering, 58 (1), 11-22. doi: 10.1016/S0260-8774(02)00328-X |
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2003 Journal Article Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed dryingSenadeera, W., Bhandari, B. R., Young, G. and Wijesinghe, B. (2003). Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying. Journal of Food Engineering, 58 (3), 277-283. doi: 10.1016/S0260-8774(02)00386-2 |
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2003 Journal Article Evaluation of encapsulation techniques of probiotics for yoghurtKrasaekoopt, W., Bhandari, B. and Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13 (1), 3-13. doi: 10.1016/S0958-6946(02)00155-3 |
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2003 Journal Article Characterization of the surface stickiness of fructose-maltodextrin solutions during dryingAdhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2003). Characterization of the surface stickiness of fructose-maltodextrin solutions during drying. Drying Technology, 21 (1), 17-34. doi: 10.1081/DRT-120017281 |
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2003 Journal Article Application of the Williams-Landel-Ferry model to the viscosity-temperature relationship of Australian honeysSopade, P. A., Halley, P., Bhandari, B., D'Arcy, B., Doebler, C. and Caffin, N. (2003). Application of the Williams-Landel-Ferry model to the viscosity-temperature relationship of Australian honeys. Journal of Food Engineering, 56 (1), 67-75. doi: 10.1016/S0260-8774(02)00149-8 |
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2003 Journal Article Determination of viscosity of some Australian honeys based on compositionMossel, Brenda, Bhandari, Bhesh, D'Arcy, Bruce and Caffin, Nola (2003). Determination of viscosity of some Australian honeys based on composition. International Journal of Food Properties, 6 (1), 87-97. doi: 10.1081/JFP-120016626 |
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2002 Journal Article Physical aging of amorphous fructoseTruong, V., Bhandari, B. R., Howes, T. and Adhikari, B. (2002). Physical aging of amorphous fructose. Journal of Food Science, 67 (8), 3011-3018. doi: 10.1111/j.1365-2621.2002.tb08852.x |
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2002 Journal Article Co-crystallization of sucrose at high concentration in the presence of glucose and fructoseBhandari, B. R. and Hartel, R. W. (2002). Co-crystallization of sucrose at high concentration in the presence of glucose and fructose. Journal of Food Science, 67 (5), 1797-1802. doi: 10.1111/j.1365-2621.2002.tb08725.x |
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2002 Journal Article Application of a simplified method based on regular regime approach to determine the effective moisture diffusivity of mixture of low molecular weight sugars and maltodextrin during desorptionAdhikari, B., Howes, T., Bhandari, B. R., Yamamoto, S. and Truong, V. (2002). Application of a simplified method based on regular regime approach to determine the effective moisture diffusivity of mixture of low molecular weight sugars and maltodextrin during desorption. Journal of Food Engineering, 54 (2), 157-165. doi: 10.1016/S0260-8774(01)00203-5 |
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2002 Journal Article Surface stickiness of low molecular weight sugars and maltodextrin during dryingAdhikari, B., Howes, T., Bhandari, B. and Truong, V. (2002). Surface stickiness of low molecular weight sugars and maltodextrin during drying. Food Industry Journal, 5 (2), 112-124. |
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2002 Journal Article Honey business: two key properties of honeyYao, L., Bhandari, B. R., D'Arcy, B. R. and Caffin, N. A. (2002). Honey business: two key properties of honey. Food Technology International 2002, 1, 133-137. |
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2002 Journal Article Surface stickiness of low molecular weight sugarsAdhikari, B. P., Howes, T., Bhandari, B. R. and Truong, V. (2002). Surface stickiness of low molecular weight sugars. Food Industry Journal, 5 (2), 112-124. |
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2001 Journal Article Flavour retention during high temperature short time extrusion cooking process: a reviewBhandari, Bhesh, D'Arcy, Bruce and Young, Gordon (2001). Flavour retention during high temperature short time extrusion cooking process: a review. International Journal of Food Science And Technology, 36 (5), 453-461. doi: 10.1046/j.1365-2621.2001.00495.x |
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2001 Journal Article Glass transition in relation to stickiness during spray dryingBhandari, B. R. (2001). Glass transition in relation to stickiness during spray drying. Food Technology International, 64-68. |
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2001 Journal Article Glass transition in Australian honeysSopade, P. A., Bhandari, B., Halley, P., D'Arcy, B. and Caffin, N. (2001). Glass transition in Australian honeys. Food Australia, 53 (9), 399-404. |
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2001 Journal Article Stickiness in foods: A review of mechanisms and test methodsAdhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2001). Stickiness in foods: A review of mechanisms and test methods. International Journal of Food Properties, 4 (1), 1-33. doi: 10.1081/JFP-100002186 |
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2000 Journal Article Use of an Arrhenius Model to Predict Rheological Behaviour in some Australian HoneysMossel, Brenda, Bhandari, Bhesh, D'Arcy, Bruce and Caffin, Nola (2000). Use of an Arrhenius Model to Predict Rheological Behaviour in some Australian Honeys. Lebensmittel-Wissenschaft und Technologie, 33 (8), 545-552. doi: 10.1006/fstl.2000.0714 |
