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2020 Journal Article Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginateSharma Khanal, Bal Kumari, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2020). Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate. Journal of Food Engineering, 270 109749, 109749. doi: 10.1016/j.jfoodeng.2019.109749 |
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2020 Journal Article Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshnessChen, Hui-zhi, Zhang, Min, Bhandari, Bhesh and Yang, Chao-hui (2020). Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness. Food Hydrocolloids, 100 105438, 105438. doi: 10.1016/j.foodhyd.2019.105438 |
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2020 Journal Article Acetylation of intact white rice grains to alter the physicochemical propertiesNawaz, Malik Adil, Singh, Tanoj Kumar, Tan, Melvin, Prakash, Sangeeta, Fukai, Shu and Bhandari, Bhesh (2020). Acetylation of intact white rice grains to alter the physicochemical properties. Journal of Cereal Science, 92 102928, 1-9. doi: 10.1016/j.jcs.2020.102928 |
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2020 Journal Article Efficacy of ultrasound treatment in the and removal of pesticide residues from fresh vegetables: a reviewAzam, S M Roknul, Ma, Haile, Xu, Baoguo, Devi, Shoma, Siddique, Md Abu Bakar, Stanley, Sarah L., Bhandari, Bhesh and Zhu, Junsong (2020). Efficacy of ultrasound treatment in the and removal of pesticide residues from fresh vegetables: a review. Trends in Food Science and Technology, 97, 417-432. doi: 10.1016/j.tifs.2020.01.028 |
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2020 Journal Article Effect of CO2 bubbles on crystallization behavior of anhydrous milk fatAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of CO2 bubbles on crystallization behavior of anhydrous milk fat. Journal of the American Oil Chemists' Society, 97 (4) aocs.12343, 363-375. doi: 10.1002/aocs.12343 |
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2020 Journal Article Texture modification of 3D printed air-fried potato snack by varying its internal structure with the potential to reduce oil contentLiu, Zhenbin, Dick, Arianna, Prakash, Sangeeta, Bhandari, Bhesh and Zhang, Min (2020). Texture modification of 3D printed air-fried potato snack by varying its internal structure with the potential to reduce oil content. Food and Bioprocess Technology, 13 (3), 564-576. doi: 10.1007/s11947-020-02408-x |
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2020 Journal Article Investigation of effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads by E-nose, GC-MS, and sensory evaluationJiang, Hongyao, Zhang, Min, Liu, Wenchao, Bhandari, Bhesh and Yang, Chaohui (2020). Investigation of effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads by E-nose, GC-MS, and sensory evaluation. Journal of Food Processing and Preservation, 44 (4) e14382. doi: 10.1111/jfpp.14382 |
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2020 Journal Article A novel combination of enzymatic hydrolysis and fermentation: effects on the flavor and nutritional quality of fermented Cordyceps militaris beverageLao, Yanyan, Zhang, Min, Li, Zhongqin and Bhandari, Bhesh (2020). A novel combination of enzymatic hydrolysis and fermentation: effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage. LWT, 120 108934, 108934. doi: 10.1016/j.lwt.2019.108934 |
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2020 Journal Article Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creamsDhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams. International Dairy Journal, 105 104671, 104671. doi: 10.1016/j.idairyj.2020.104671 |
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2020 Journal Article Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: effects of variables on the viabilityLiu, Zhenbin, Bhandari, Bhesh and Zhang, Min (2020). Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: effects of variables on the viability. Food Research International, 128 108795, 1-11. doi: 10.1016/j.foodres.2019.108795 |
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2020 Journal Article Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: a comparison with shear-homogenizationAbesinghe, A. M.N.L., Vidanarachchi, J. K., Islam, N., Prakash, S., Silva, K. F.S.T., Bhandari, B. and Karim, M. A. (2020). Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: a comparison with shear-homogenization. Innovative Food Science and Emerging Technologies, 59 102237, 102237. doi: 10.1016/j.ifset.2019.102237 |
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2020 Journal Article Improving thawed quality of hot-pot vegetable balls by a freeze–thaw stability control by adding hydrocolloidsJiang, Hongyao, Zhang, Min, Sun, Yanan, Bhandari, Bhesh and Wang, Xi (2020). Improving thawed quality of hot-pot vegetable balls by a freeze–thaw stability control by adding hydrocolloids. Journal of Food Process Engineering, 43 (11) e13518. doi: 10.1111/jfpe.13518 |
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2020 Journal Article Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat productsLiu, Qiong, Zhang, Min, Bhandari, Bhesh, Xu, Jicheng and Yang, Chaohui (2020). Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products. Food Control, 107 106771, 106771. doi: 10.1016/j.foodcont.2019.106771 |
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2020 Journal Article Food waste as a carbon source in carbon quantum dots technology and their applications in food safety detectionFan, Hanzhi, Zhang, Min, Bhandari, Bhesh and Yang, Chao-hui (2020). Food waste as a carbon source in carbon quantum dots technology and their applications in food safety detection. Trends in Food Science and Technology, 95, 86-96. doi: 10.1016/j.tifs.2019.11.008 |
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2020 Journal Article Color stability and anthocyanins retention in microwave-thermally treated rose powder extracts during storageBarani, Yoon Hlaine, Zhang, Min, Bhandari, Bhesh and Wang, Bing (2020). Color stability and anthocyanins retention in microwave-thermally treated rose powder extracts during storage. Journal of Food Processing and Preservation, 44 (10) e14727. doi: 10.1111/jfpp.14727 |
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2020 Journal Article Nanobubbles: fundamental characteristics and applications in food processingThi Phan, Khanh Kim, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2020). Nanobubbles: fundamental characteristics and applications in food processing. Trends in Food Science and Technology, 95, 118-130. doi: 10.1016/j.tifs.2019.11.019 |
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2020 Journal Article Freshness monitoring technology of fish products in intelligent packagingWu, Dan, Zhang, Min, Chen, Huizhi and Bhandari, Bhesh (2020). Freshness monitoring technology of fish products in intelligent packaging. Critical Reviews in Food Science and Nutrition, 61 (8), 1-14. doi: 10.1080/10408398.2020.1757615 |
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2020 Journal Article Effects of cryoprotectants on Nostoc sphaeroides superchilled at low temperature (−3.0°C) and their action mechanismsWu, Xiao-Fei, Zhang, Min, Sun, Yanan, Bhandari, Bhesh and Fan, Dongcui (2020). Effects of cryoprotectants on Nostoc sphaeroides superchilled at low temperature (−3.0°C) and their action mechanisms. Journal of Food Process Engineering, 43 (10) e13488. doi: 10.1111/jfpe.13488 |
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2020 Journal Article Improvement of 3D printing properties of rose-sodium alginate heterogeneous gel by adjusting rose materialFeng, Chunyan, Zhang, Min, Bhandari, Bhesh, Wang, Yuchuan and Wang, Bin (2020). Improvement of 3D printing properties of rose-sodium alginate heterogeneous gel by adjusting rose material. Journal of Food Process Engineering, 44 (1) e13583. doi: 10.1111/jfpe.13583 |
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2020 Journal Article 3D food printing as a promising tool for food fabrication: 3D printing of chocolateSylvester, M., Bhandari, B. and Prakash, S. (2020). 3D food printing as a promising tool for food fabrication: 3D printing of chocolate. Food Research, 4, 42-53. doi: 10.26656/fr.2017.4(S6).054 |
