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2022 Journal Article A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separatorDhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2022). A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator. International Dairy Journal, 125 105209, 105209. doi: 10.1016/j.idairyj.2021.105209 |
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2022 Journal Article Recent development in high quality drying of fruits and vegetables assisted by ultrasound: a reviewXu, Baoguo, Sylvain Tiliwa, Essodézam, Yan, Weiqiang, Roknul Azam, S. M., Wei, Benxi, Zhou, Cunshan, Ma, Haile and Bhandari, Bhesh (2022). Recent development in high quality drying of fruits and vegetables assisted by ultrasound: a review. Food Research International, 152 110744, 110744. doi: 10.1016/j.foodres.2021.110744 |
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2022 Journal Article Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theoryRen, Xing, Li, Linlin, Chen, Junliang, Zhao, Lujie, Liu, Panpan, Cao, Weiwei, Ren, Aiqing, Ren, Guangyue, Bhandari, Bhesh and Duan, Xu (2022). Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory. Drying Technology, 40 (15), 1-14. doi: 10.1080/07373937.2021.2024220 |
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2022 Journal Article Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foodsDas, Kathika, Zhang, Min, Bhandari, Bhesh, Chen, Huizhi, Bai, Baosong and Roy, Manik Chandra (2022). Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods. Food Reviews International, 39 (7), 1-31. doi: 10.1080/87559129.2022.2027436 |
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2022 Journal Article Shelf life extension of aquatic products by applying nanotechnology: a reviewQiu, Liqing, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2022). Shelf life extension of aquatic products by applying nanotechnology: a review. Critical Reviews in Food Science and Nutrition, 62 (6), 1521-1535. doi: 10.1080/10408398.2020.1844139 |
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2022 Journal Article Effects of dielectric barrier discharge (DBD) plasma on the drying kinetics, color, phenolic compounds, energy consumption and microstructure of lotus pollenNi, Jia-Bao, Zhang, Jia-Shu, Bhandari, Bhesh, Xiao, Hong-Wei, Ding, Chang-Jiang, Peng, Wen-Jun and Fang, Xiao-Ming (2022). Effects of dielectric barrier discharge (DBD) plasma on the drying kinetics, color, phenolic compounds, energy consumption and microstructure of lotus pollen. Drying Technology, 40 (15), 1-15. doi: 10.1080/07373937.2022.2048306 |
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2022 Journal Article Recent development of carbon quantum dots: biological toxicity, antibacterial properties and application in foodsSun, Yanan, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2022). Recent development of carbon quantum dots: biological toxicity, antibacterial properties and application in foods. Food Reviews International, 38 (7), 1513-1532. doi: 10.1080/87559129.2020.1818255 |
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2022 Journal Article Novel freeze drying based technologies for production and development of healthy snacks and meal replacement products with special nutrition and function: a reviewChen, Kai, Zhang, Min, Bhandari, Bhesh, Sun, Jincai and Chen, Jingjing (2022). Novel freeze drying based technologies for production and development of healthy snacks and meal replacement products with special nutrition and function: a review. Drying Technology, 40 (8), 1582-1597. doi: 10.1080/07373937.2021.1967375 |
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2021 Journal Article Modulation fat globules of the plant-based cream emulsion: influence of the source of plant proteinsNingtyas, Dian W., Bhandari, Bhesh and Prakash, Sangeeta (2021). Modulation fat globules of the plant-based cream emulsion: influence of the source of plant proteins. Innovative Food Science and Emerging Technologies, 74 102852, 102852. doi: 10.1016/j.ifset.2021.102852 |
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2021 Journal Article Influence of drying method and 3D design on the 4D morphing of beef productsDick, Arianna, Gao, Yiheng, Bhandari, Bhesh and Prakash, Sangeeta (2021). Influence of drying method and 3D design on the 4D morphing of beef products. Applied Food Research, 1 (2) 100017, 1-11. doi: 10.1016/j.afres.2021.100017 |
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2021 Journal Article Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gelsRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2021). Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gels. Food Research International, 150 (Part A) 110778, 110778. doi: 10.1016/j.foodres.2021.110778 |
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2021 Journal Article Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubblesPhan, Khanh, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2021). Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubbles. Food Chemistry, 363 130299, 130299. doi: 10.1016/j.foodchem.2021.130299 |
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2021 Journal Article Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storageHo, Thao M., Ton, Trinh T., Gaiani, Claire, Bhandari, Bhesh R. and Bansal, Nidhi (2021). Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage. Food Chemistry, 361 130136, 130136. doi: 10.1016/j.foodchem.2021.130136 |
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2021 Journal Article Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varietiesChao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2021). Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varieties. Journal of Cereal Science, 102 103345, 103345. doi: 10.1016/j.jcs.2021.103345 |
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2021 Journal Article ICEF13 special issue on Food Engineering for Nutrition and DigestionBhandari, Bhesh, Juliano, Pablo, Knoerzer, Kai, Minh Nguyen, and Buckow, Roman (2021). ICEF13 special issue on Food Engineering for Nutrition and Digestion. Journal of Food Engineering, 308 110668, 110668. doi: 10.1016/j.jfoodeng.2021.110668 |
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2021 Journal Article Drip loss control technology of frozen fruit and vegetables during thawing: a reviewWu, Jianghong, Zhang, Min, Bhandari, Bhesh and Yang, Chao-hui (2021). Drip loss control technology of frozen fruit and vegetables during thawing: a review. International Agrophysics, 35 (3), 235-250. doi: 10.31545/intagr/142289 |
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2021 Journal Article Glass transition and crystallization of solid model system of jujube slice as influenced by sugars and organic acidsHou, Haonan, Chen, Qinqin, Bi, Jinfeng, Bhandari, Bhesh, Wu, Xinye, Jin, Xinwen, Shi, Yong, Qiao, Yening, Gou, Min and Shi, Juling (2021). Glass transition and crystallization of solid model system of jujube slice as influenced by sugars and organic acids. Food Chemistry, 359 129935, 129935. doi: 10.1016/j.foodchem.2021.129935 |
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2021 Journal Article PrefaceHo, Thao M., Yoshii, Hidefumi, Terao, Keiji and Bhandari, Bhesh R. (2021). Preface. Functionality of Cyclodextrins in Encapsulation for Food Applications, v-vi. |
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2021 Journal Article Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patientsDick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2021). Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients. LWT, 150 111915, 111915. doi: 10.1016/j.lwt.2021.111915 |
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2021 Journal Article The role of hydrocolloids on the 3D printability of meat productsDick, Arianna, Dong, Xiuping, Bhandari, Bhesh and Prakash, Sangeeta (2021). The role of hydrocolloids on the 3D printability of meat products. Food Hydrocolloids, 119 106879, 106879. doi: 10.1016/j.foodhyd.2021.106879 |
