|
2023 Book Chapter 3D printing of plant-based foodsGodoi, Fernanda C., Prakash, Sangeeta and Bhandari, Bhesh R. (2023). 3D printing of plant-based foods. Engineering plant-based food systems. (pp. 301-314) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press / Elsevier. doi: 10.1016/b978-0-323-89842-3.00001-4 |
|
2023 Book Chapter Gas encapsulated powdersHo, Thao M. and Bhandari, Bhesh (2023). Gas encapsulated powders. Handbook of food powders: chemistry and technology. (pp. 507-520) edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck. Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-323-98820-9.00012-0 |
|
2023 Book Chapter Techniques for internal and surface structure characterisation of food powdersHalahlaha, Abedalghani, Bhandari, Bhesh, Mikkonen, Kirsi S. and Ho, Thao M. (2023). Techniques for internal and surface structure characterisation of food powders. Handbook of food powders: chemistry and technology. (pp. 219-248) edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck. Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-323-98820-9.00017-X |
|
2023 Book Chapter Plant-based food as a sustainable source of food for the futurePrakash, Sangeeta, Gaiani, Claire and Bhandari, Bhesh R. (2023). Plant-based food as a sustainable source of food for the future. Engineering plant-based food systems. (pp. 1-12) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-323-89842-3.00005-1 |
|
2022 Book Chapter 3D printing: technologies, fundamentals, and applications in food industriesBareen, Mohammed A., Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2022). 3D printing: technologies, fundamentals, and applications in food industries. Smart and sustainable food technologies. (pp. 197-234) edited by Shalini Sehgal, Barinderjit Singh and Vasudha Sharma. Singapore, Singapore: Springer Singapore. doi: 10.1007/978-981-19-1746-2_7 |
|
2022 Book Chapter Three-dimensional (3D) food printing—an overviewWatkins, Peter, Logan, Amy and Bhandari, Bhesh (2022). Three-dimensional (3D) food printing—an overview. Food engineering innovations across the food supply chain. (pp. 261-275) edited by Pablo Juliano, Kai Knoerzer, Jay Sellahewa, Minh H. Nguyen and Roman Buckow. London, United Kingdom: Academic Press/Elsevier. doi: 10.1016/B978-0-12-821292-9.00003-0 |
|
2022 Book Chapter GasesAdhikari, Bhaskar M. and Bhandari, Bhesh R. (2022). Gases. Encyclopedia of Dairy Sciences. (pp. 650-662) edited by Paul L.H. McSweeney and John P. McNamara. United States: Elsevier. doi: 10.1016/b978-0-12-818766-1.00288-9 |
|
2021 Book Chapter Encapsulation of GasesHo, Thao M. and Bhandari, Bhesh R. (2021). Encapsulation of Gases. Functionality of Cyclodextrins in Encapsulation for Food Applications. (pp. 29-51) Cham, Switzerland: Springer. doi: 10.1007/978-3-030-80056-7_3 |
|
2021 Book Chapter Encapsulation of fruit ripening controlling compoundsCholmaitri, Chalida, Uthairatanakij, Apiradee, Laohakunjit, Natta and Bhandari, Bhesh R. (2021). Encapsulation of fruit ripening controlling compounds. Functionality of cyclodextrins in encapsulation for food applications. (pp. 315-333) edited by Thao M. Ho, Hidefumi Yoshii, Keiji Terao and Bhesh R. Bhandari. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-80056-7_16 |
|
2021 Book Chapter LactoferrinBokkhim, Huma and Bhandari, Bhesh (2021). Lactoferrin. Encyclopedia of dairy sciences. (pp. 925-932) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-12-374407-4.00435-0 |
|
2021 Book Chapter Solid Encapsulation Method: Ethylene Gas Encapsulation into Amorphous Alpha-Cyclodextrin PowderHo, Thao M., Sungkaprom, Kamornrath, Ho, Binh T. and Bhandari, Bhesh R. (2021). Solid Encapsulation Method: Ethylene Gas Encapsulation into Amorphous Alpha-Cyclodextrin Powder. Functionality of Cyclodextrins in Encapsulation for Food Applications. (pp. 17-27) Cham, Switzerland: Springer. doi: 10.1007/978-3-030-80056-7_2 |
|
2020 Book Chapter Influence of milk fat on foam formation, foam stability and functionality of aerated dairy productsHo, Thao M., Bhandari, Bhesh and Bansal, Nidhi (2020). Influence of milk fat on foam formation, foam stability and functionality of aerated dairy products. Dairy Fat Products and Functionality: Fundamental Science and Technology. (pp. 583-606) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_24 |
|
2019 Book Chapter Future outlook of 3D food printingPrakash, Sangeeta, Bhandari, Bhesh R., Godoi, Fernanda C. and Zhang, Min (2019). Future outlook of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 373-381) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.00013-4 |
|
2019 Book Chapter An introduction to the principles of 3D food printingGodoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). An introduction to the principles of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 1-18) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.00001-8 |
|
2019 Book Chapter PrefaceGodoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). Preface. Fundamentals of 3D food printing and applications. (pp. xiii-xiv) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.05001-X |
|
2018 Book Chapter Fresh-cut vegetablesKrasaekoopt, W. and Bhandari, Bhesh (2018). Fresh-cut vegetables. Handbook of vegetables and vegetable processing. (pp. 287-316) edited by Muhammad Siddiq and Mark A. Uebersax. Chichester, West Sussex, United Kingdom: Wiley. doi: 10.1002/9781119098935.ch12 |
|
2018 Book Chapter Vegetable parts, herbs, and essential oilsYuliani, Sri, Bhandari, Bhesh and Sultana, Fatima (2018). Vegetable parts, herbs, and essential oils. Handbook of vegetables and vegetable processing: Second Edition. (pp. 889-914) edited by Muhammad Siddiq and Mark A. Uebersax. Chichester, West Sussex, United Kingdom: Wiley. doi: 10.1002/9781119098935.ch38 |
|
2017 Book Chapter Spray drying of bioactivesFang, Zhongxiang and Bhandari, Bhesh (2017). Spray drying of bioactives. Engineering foods for bioactives stability and delivery. (pp. 261-284) edited by Yrjö H. Roos and Yoav D. Livney. New York, NY, United States: Springer. doi: 10.1007/978-1-4939-6595-3_10 |
|
2017 Book Chapter Introduction to Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods SystemsBhandari, Bhesh and Roos, Yrjo H. (2017). Introduction to Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods Systems. Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods Systems. (pp. XXXIII-L) edited by Bhandari, B. and Roos, Y. H.. Cambridge, MA United States: Woodhead. |
|
2017 Book Chapter PrefaceZhang, Min, Bhandari, Bhesh and Fang, Zhongxiang (2017). Preface. Handbook of drying of vegetables and vegetable products. (pp. ix-x) edited by Min Zhang, Bhesh Bhandari and Zhongxiang Fang. Boca Raton, FL United States: CRC Press. doi: 10.4324/9781315152677 |
