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2021 Journal Article Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulusGhazal, Ahmed Fathy, Zhang, Min, Bhandari, Bhesh and Chen, Huizhi (2021). Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus. Food Research International, 142 110215, 1-17. doi: 10.1016/j.foodres.2021.110215 |
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2021 Journal Article Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground porkSun, Yanan, Zhang, Min, Bhandari, Bhesh and Bai, Baosong (2021). Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork. International Journal of Biological Macromolecules, 172, 464-474. doi: 10.1016/j.ijbiomac.2021.01.090 |
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2021 Journal Article Assessment of 3D printability of composite dairy matrix by correlating with its rheological propertiesJoshi, Sukirti, Sahu, Jatindra K., Bareen, Mohammed A., Prakash, Sangeeta, Bhandari, Bhesh, Sharma, Nitya and Naik, S.N. (2021). Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties. Food Research International, 141 110111, 110111. doi: 10.1016/j.foodres.2021.110111 |
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2021 Journal Article Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible rosesRan, Xin-Li, Zhang, Min, Liu, Wenchao, Qiu, Liqing, Wang, Yuchuan, Bhandari, Bhesh and Wang, Bin (2021). Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible roses. Drying Technology, 39 (9), 1231-1239. doi: 10.1080/07373937.2021.1880433 |
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2021 Journal Article Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural propertiesBareen, Mohammed A., Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2021). Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural properties. Journal of Food Engineering, 300 110506. doi: 10.1016/j.jfoodeng.2021.110506 |
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2021 Journal Article Functionality of bovine milk proteins and other factors in foaming properties of milk: a reviewHo, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2021). Functionality of bovine milk proteins and other factors in foaming properties of milk: a review. Critical Reviews in Food Science and Nutrition, 62 (17), 1-21. doi: 10.1080/10408398.2021.1879002 |
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2021 Journal Article Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gelNingtyas, Dian W., Tam, Bavani, Bhandari, Bhesh and Prakash, Sangeeta (2021). Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel. Food Hydrocolloids, 111 106226, 106226. doi: 10.1016/j.foodhyd.2020.106226 |
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2021 Journal Article A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberryLiu, Wenchao, Zhang, Min, Bhandari, Bhesh and Yu, Dongxing (2021). A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberry. LWT- Food Science and Technology, 137 110455, 110455. doi: 10.1016/j.lwt.2020.110455 |
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2021 Journal Article Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein systemShi, Yameng, Zhang, Min and Bhandari, Bhesh (2021). Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system. Food Structure-Netherlands, 27 100176, 1-10. doi: 10.1016/j.foostr.2021.100176 |
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2021 Journal Article 4D deformation based on double-layer structure of the pumpkin/paperChen, Fengying, Zhang, Min, Liu, Zhenbin and Bhandari, Bhesh (2021). 4D deformation based on double-layer structure of the pumpkin/paper. Food Structure-Netherlands, 27 100168, 1-8. doi: 10.1016/j.foostr.2020.100168 |
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2021 Journal Article Formation and stability of carbon dioxide nanobubbles for potential applications in food processingPhan, Khanh Kim Thi, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2021). Formation and stability of carbon dioxide nanobubbles for potential applications in food processing. Food Engineering Reviews, 13 (1), 3-14. doi: 10.1007/s12393-020-09233-0 |
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2021 Journal Article Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservationChen, Kai, Zhang, Min, Bhandari, Bhesh and Mujumdar, Arun S. (2021). Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservation. Food Research International, 139 109809, 1-13. doi: 10.1016/j.foodres.2020.109809 |
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2021 Journal Article Comparison of microwave short time and oven heating pretreatment on crystallization of raisinsAlvarez, Lorena, Urrutia, Paulina, Olivares, Araceli, Flores, Agustín, Bhandari, Bhesh and Almonacid, Sergio (2021). Comparison of microwave short time and oven heating pretreatment on crystallization of raisins. Foods, 10 (1) 39, 39. doi: 10.3390/foods10010039 |
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2020 Journal Article Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsionsPanchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions. Food Chemistry, 333 127538, 127538. doi: 10.1016/j.foodchem.2020.127538 |
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2020 Journal Article Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatmentZhao, Linlin, Zhang, Min, Bhandari, Bhesh and Bai, Baosong (2020). Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment. International Journal of Food Microbiology, 334 108835, 108835. doi: 10.1016/j.ijfoodmicro.2020.108835 |
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2020 Journal Article Physical and mechanical properties of alginate based composite gelsRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2020). Physical and mechanical properties of alginate based composite gels. Trends in Food Science and Technology, 106, 150-159. doi: 10.1016/j.tifs.2020.10.002 |
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2020 Journal Article Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum fryingDevi, Shoma, Zhang, Min, Ju, Ronghua and Bhandari, Bhesh (2020). Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying. Food Bioscience, 38 100753, 1-9. doi: 10.1016/j.fbio.2020.100753 |
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2020 Journal Article Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of textureZhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2020). Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. International Dairy Journal, 110 104794, 1-10. doi: 10.1016/j.idairyj.2020.104794 |
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2020 Journal Article Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powderTeng, Xiuxiu, Zhang, Min, Bhandari, Bhesh and Liu, Yaping (2020). Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powder. Food and Bioproducts Processing, 124, 266-277. doi: 10.1016/j.fbp.2020.08.019 |
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2020 Journal Article 4D printing of products based on soy protein isolate via microwave heating for flavor developmentPhuhongsung, Pattarapon, Zhang, Min and Bhandari, Bhesh (2020). 4D printing of products based on soy protein isolate via microwave heating for flavor development. Food Research International, 137 109605, 109605. doi: 10.1016/j.foodres.2020.109605 |
