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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 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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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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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 |
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2000 Journal Article Methods for effective fluidization of particulate food materialsSenadeera, Wijitha, Bhandari, Bhesh R., Young, Gordon and Wijesinghe, Bandu (2000). Methods for effective fluidization of particulate food materials. Drying Technology, 18 (7), 1537-1557. doi: 10.1080/07373930008917792 |
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2000 Journal Article Physical properties and fluidization behaviour of fresh green bean particulates during fluidized bed dryingSenadeera, W., Bhandari, B., Young, G. and Wijesinghe, B. (2000). Physical properties and fluidization behaviour of fresh green bean particulates during fluidized bed drying. Food And Bioproducts Processing, 78 (1), 43-47. doi: 10.1205/096030800532707 |
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2000 Journal Article Glass transition in processing and stability of foodBhandari, BR and Howes, T (2000). Glass transition in processing and stability of food. Food Australia, 52 (12), 579-585. |
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2000 Journal Article Evaluation of various extraction methods of encapsulated oil from b-cyclodextrin-lemon oil complex powderPadukka, D., Bhandari, B. R. and D'Arcy, B. R. (2000). Evaluation of various extraction methods of encapsulated oil from b-cyclodextrin-lemon oil complex powder. Journal of Food Composition and Analysis, 13, 59-70. |
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2000 Journal Article Experimental studies and kinetics of single drop drying and their relevance in drying of sugar-rich foods: A reviewAdhikari, B, Howes, T, Bhandari, BR and Truong, V (2000). Experimental studies and kinetics of single drop drying and their relevance in drying of sugar-rich foods: A review. International Journal of Food Properties, 3 (3), 323-351. doi: 10.1080/10942910009524639 |
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2000 Journal Article Use of an Arrhenius model to predict rheological behaviour in some Australian honeysMossel, B. L., Bhandari, B. R., DArcy, B and Caffin, N. A. (2000). Use of an Arrhenius model to predict rheological behaviour in some Australian honeys. Lebensmittel-wissenschaft Und-technologie-food Science And Technology, 33 (8), 545-552. doi: 10.1006/fstl.2000.0714 |
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2000 Journal Article Evaluation of various extraction methods of encapsulated oil from β-cyclodextrin-lemon oil complex powderPadukka, Indra, Bhandari, Bhesh and D’arcy, Bruce (2000). Evaluation of various extraction methods of encapsulated oil from β-cyclodextrin-lemon oil complex powder. Journal of Food Composition and Analysis, 13 (1), 59-70. doi: 10.1006/jfca.1999.0820 |
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1999 Journal Article Implication of glass transition for the drying and stability of dried foodsBhandari, BR and Howes, T (1999). Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40 (1-2), 71-79. doi: 10.1016/S0260-8774(99)00039-4 |
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1999 Journal Article Rheology and crystallisation kinetics of honey: present statusBhandari, B. R., D'Arcy, B. R. and Kelly, C. T. (1999). Rheology and crystallisation kinetics of honey: present status. International Journal of Food Properties, 2 (3), 217-226. |
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1999 Journal Article Rheology and crystallization kinetics of honey: Present statusBhandari, Bhesh, D'Arcy, Bruce and Kelly, Camilla (1999). Rheology and crystallization kinetics of honey: Present status. International Journal of Food Properties, 2 (3), 217-226. doi: 10.1080/10942919909524606 |
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1999 Journal Article Encapsulation of lemon oil by paste method using beta-cyclodextrin: Encapsulation efficiency and profile of oil volatilesBhandari, BR, DArcy, BR and Padukka, I (1999). Encapsulation of lemon oil by paste method using beta-cyclodextrin: Encapsulation efficiency and profile of oil volatiles. Journal of Agricultural And Food Chemistry, 47 (12), 5194-5197. doi: 10.1021/jf9902503 |
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1999 Journal Article Rheology of selected Australian honeysBhandari, B., D'Arcy, B. and Chow, S. (1999). Rheology of selected Australian honeys. Journal of Food Engineering, 41 (1), 65-68. doi: 10.1016/S0260-8774(99)00078-3 |
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1999 Journal Article Encapsulation of lemon oil by paste method using b-cyclodextrin: encapsulation efficiency and profile of oil volatilesBhandari, B. R., D'Arcy, B. R. and Padukka, D. (1999). Encapsulation of lemon oil by paste method using b-cyclodextrin: encapsulation efficiency and profile of oil volatiles. Journal of Agriculture and Food Chemistry, 47 (12), 5194-5197. doi: 10.1021/jf9902503 |
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1998 Journal Article Lemon oil to beta-cyclodextrin ratio effect on the inclusion efficiency of beta-cyclodextrin and the retention of oil volatiles in the complexBhandari, BR, DArcy, BR and Bich, LLT (1998). Lemon oil to beta-cyclodextrin ratio effect on the inclusion efficiency of beta-cyclodextrin and the retention of oil volatiles in the complex. Journal of Agricultural And Food Chemistry, 46 (4), 1494-1499. doi: 10.1021/jf970605n |
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1998 Journal Article Co-crystallization of honey with sucroseBhandari, BR, Datta, N, DArcy, BR and Rintoul, GB (1998). Co-crystallization of honey with sucrose. Food Science And Technology-lebensmittel-wissenschaft & Technologie, 31 (2), 138-142. doi: 10.1006/fstl.1997.0316 |
