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2023 Journal Article Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacerZhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2023). Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer. Food Structure, 36 100322, 1-11. doi: 10.1016/j.foostr.2023.100322 |
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2023 Journal Article 5D food printing with color change induced by probiotic growth in a starch-protein-based gel systemChen, Jieling, Teng, Xiuxiu, Zhang, Min, Bhandari, Bhesh, Adhikari, Benu and Yu, Dongxing (2023). 5D food printing with color change induced by probiotic growth in a starch-protein-based gel system. Food and Bioprocess Technology, 16 (10), 1-11. doi: 10.1007/s11947-023-03064-7 |
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2023 Journal Article Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgYWang, Zhe, Duan, Xu, Ren, Guangyue, Guo, Jingfang, Ji, Jiangtao, Xu, Yiming, Cao, Weiwei, Li, Linlin, Zhao, Mengyue, Ang, Yuan, Jin, Xin, Bhandari, Bhesh, Zhu, Lewen and Zhang, Yan (2023). Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY. Food Chemistry, 404 (Part A) 134626, 1-11. doi: 10.1016/j.foodchem.2022.134626 |
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2023 Journal Article Effects of different protectants on the IgY content and physico‐chemical properties of spray‐dried egg yolk powderAng, Yuan, Cao, Weiwei, Wang, Zhe, Li, Linlin, Zhao, Mengyue, Liu, Zhiqin, Jin, Xin, Jin, Jiuyu, Dong, Jingyin, Zhang, Yan, Bhandari, Bhesh, Ren, Guangyue and Duan, Xu (2023). Effects of different protectants on the IgY content and physico‐chemical properties of spray‐dried egg yolk powder. Journal of the Science of Food and Agriculture, 103 (9), 4660-4667. doi: 10.1002/jsfa.12540 |
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2023 Journal Article Effects of novel preparation technology on flavor of vegetable-soy sauce compound condimentTang, Tiantian, Zhang, Min and Bhandari, Bhesh (2023). Effects of novel preparation technology on flavor of vegetable-soy sauce compound condiment. Foods, 12 (6) 1263, 1-17. doi: 10.3390/foods12061263 |
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2023 Journal Article Oat flour as a novel stabiliser for designing plant-based Pickering emulsionRawal, Kirti, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2023). Oat flour as a novel stabiliser for designing plant-based Pickering emulsion. Journal of Food Engineering, 340 111300, 1-11. doi: 10.1016/j.jfoodeng.2022.111300 |
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2023 Journal Article Investigation of 3D printing of apple and edible rose blends as a dysphagia foodQiu, Liqing, Zhang, Min, Bhandari, Bhesh, Chitrakar, Bimal and Chang, Lu (2023). Investigation of 3D printing of apple and edible rose blends as a dysphagia food. Food Hydrocolloids, 135 108184, 1-12. doi: 10.1016/j.foodhyd.2022.108184 |
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2023 Journal Article Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballsZhang, Lihui, Zhang, Min, Ju, Ronghua, Bhandari, Bhesh and Liu, Kun (2023). Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs. International Journal of Food Microbiology, 384 109963, 1-12. doi: 10.1016/j.ijfoodmicro.2022.109963 |
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2023 Journal Article Preparation and properties of flavonoid microcapsules from Cornus officinalisZhao, Mengyue, Duan, Xu, Ren, Guangyue, Cao, Weiwei, Li, Linlin, Xu, Yiming, Chu, Qianqian and Bhandari, Bhesh (2023). Preparation and properties of flavonoid microcapsules from Cornus officinalis. Food and Fermentation Industries, 49 (7), 181-189. doi: 10.13995/j.cnki.11-1802/ts.031533 |
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2022 Journal Article Infrared spectroscopic analysis of chemical composition of urolithiasis among serving Nepalese soldiers- an institutional studyBhandari, Bharat Bahadur, Basukala, Sunil, Thapa, Narayan, Thapa, Bikash Bikram and Phuyal, Anjit (2022). Infrared spectroscopic analysis of chemical composition of urolithiasis among serving Nepalese soldiers- an institutional study. Medical Journal of Shree Birendra Hospital, 21 (2), 6-10. doi: 10.3126/mjsbh.v21i2.42802 |
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2022 Journal Article Amorphization of cyclodextrins by spray drying for producing encapsulated functional gas powders for agri-food applicationsHo, Thao M., Nguyen, Thi Van Anh and Bhandari, Bhesh R. (2022). Amorphization of cyclodextrins by spray drying for producing encapsulated functional gas powders for agri-food applications. Drying Technology, 41 (6), 843-858. doi: 10.1080/07373937.2022.2156534 |
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2022 Journal Article Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushroomsXu, Yiming, Liu, Wenchao, Li, Linlin, Cao, Weiwei, Zhao, Mengyue, Dong, Jingyin, Ren, Guangyue, Bhandari, Bhesh and Duan, Xu (2022). Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms. Food Control, 142 109245, 1-16. doi: 10.1016/j.foodcont.2022.109245 |
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2022 Journal Article Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying processLi, Linlin, Ren, Xing, Chen, Junliang, Cao, Weiwei, Ren, Guangyue, Bhandari, Bhesh, Ren, Aiqing and Duan, Xu (2022). Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process. LWT, 168 113969, 1-10. doi: 10.1016/j.lwt.2022.113969 |
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2022 Journal Article Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsulesZhao, Mengyue, Cao, Weiwei, Li, Linlin, Ren, Aiqing, Ang, Yuan, Chen, Junliang, Bhandari, Bhesh, Wang, Zhe, Ren, Xing, Ren, Guangyue and Duan, Xu (2022). Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules. Frontiers in Nutrition, 9 1007863, 1-11. doi: 10.3389/fnut.2022.1007863 |
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2022 Journal Article Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwaveGuo, Chaofan, Zhang, Min, Bhandari, Bhesh and Devahastin, Sakamon (2022). Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwave. Food Research International, 157 111214, 111214. doi: 10.1016/j.foodres.2022.111214 |
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2022 Journal Article Advances in efficient extraction of essential oils from spices and its application in food industry: a critical reviewZhang, Jiong, Zhang, Min, Ju, Ronghua, Chen, Kai, Bhandari, Bhesh and Wang, Haixiang (2022). Advances in efficient extraction of essential oils from spices and its application in food industry: a critical review. Critical Reviews in Food Science and Nutrition, 63 (33), 1-22. doi: 10.1080/10408398.2022.2092834 |
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2022 Journal Article Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution propertiesBadin, Regis, Burgain, Jennifer, Desobry, Stephane, Bhandari, Bhesh, Prakash, Sangeeta and Gaiani, Claire (2022). Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution properties. Food Hydrocolloids, 132 107853, 107853. doi: 10.1016/j.foodhyd.2022.107853 |
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2022 Journal Article Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contentsChitrakar, Bimal, Zhang, Min, Zhang, Xiaohu and Bhandari, Bhesh (2022). Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents. Drying Technology, 41 (1), 1-12. doi: 10.1080/07373937.2022.2080703 |
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2022 Journal Article Unique physicochemical properties and rare reducing sugar trehalulose mandate new international regulation for stingless bee honeyZawawi, Norhasnida, Zhang, Jiali, Hungerford, Natasha L., Yates, Hans S.A., Webber, Dennis C., Farrell, Madeleine, Tinggi, Ujang, Bhandari, Bhesh and Fletcher, Mary T. (2022). Unique physicochemical properties and rare reducing sugar trehalulose mandate new international regulation for stingless bee honey. Food Chemistry, 373 (Pt B) 131566, 131566. doi: 10.1016/j.foodchem.2021.131566 |
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2022 Journal Article Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenolsRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2022). Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenols. Food Chemistry, 371 131382, 131382. doi: 10.1016/j.foodchem.2021.131382 |
