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2016 Book Chapter Spray-drying and non-equilibrium states/glass transitionHo, Thao M., Truong, Tuyen and Bhandari, Bhesh (2016). Spray-drying and non-equilibrium states/glass transition. Non-equilibrium states and glass transitions in foods. (pp. 111-136) edited by Bhesh Bhandari and Yrjö H. Roos . London, United Kingdom: Elsevier. doi: 10.1016/B978-0-08-100309-1.00008-0 |
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2016 Book Chapter Functional milk proteins: production and utilization - whey-based ingredientsBansal, Nidhi and Bhandari, Bhesh (2016). Functional milk proteins: production and utilization - whey-based ingredients. Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects. (pp. 67-98) edited by Paul L. H. McSweeney and James A. O'Mahony. New York, United States: Springer. doi: 10.1007/978-1-4939-2800-2 |
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2016 Book Chapter Effect of ultrasound treatment on the evolution of solubility of milk protein concentrate powder #47Bhandari, Bhesh and Zisu, Bogdan (2016). Effect of ultrasound treatment on the evolution of solubility of milk protein concentrate powder #47. Handbook of ultrasonics and sonochemistry. (pp. 1383-1401) Singapore: Springer Singapore. doi: 10.1007/978-981-287-278-4_70 |
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2015 Book Chapter Maillard reaction in limited moisture and low water activity environmentWong, C. W., Wijayanti, H. B. and Bhandari, B. R. (2015). Maillard reaction in limited moisture and low water activity environment. Water stress in biological, chemical, pharmaceutical and food systems. (pp. 41-63) edited by Gustavo F. Gutiérrez-López, Liliana Alamilla-Beltrán, María del Pilar Buera, Jorge Welti-Chanes, Efrén Parada-Arias and Gustavo V. Barbosa-Cánovas. New York, United States: Springer. doi: 10.1007/978-1-4939-2578-0_4 |
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2014 Book Chapter Nano- and microencapsulation of vitaminsPatel, Ashok R. and Bhandari, Bhesh (2014). Nano- and microencapsulation of vitamins. Nano- and microencapsulation for foods. (pp. 223-248) edited by Hae-Soo Kwak. Chichester, West Sussex, United Kingdom: Wiley Blackwell. doi: 10.1002/9781118292327.ch9 |
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2013 Book Chapter Introduction to food powdersBhandari, B. (2013). Introduction to food powders. Handbook of Food Powders: Processes and Properties. (pp. 1-26) edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck. Sawston, Cambridge, UK: Woodhead Publishing. doi: 10.1533/9780857098672.1 |
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2013 Book Chapter PrefaceBhandari, Bhesh, Bansal, Nidhi, Zhang, Min and Schuck, Pierre (2013). Preface. Handbook of food powders: processes and properties. (pp. xxvii-xxviii) Woodhead Publishing Limited: Cambridge, United Kingdom. doi: 10.1016/B978-0-85709-513-8.50030-3 |
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2013 Book Chapter Spray drying for food powder productionWoo, M. W. and Bhandari, B. (2013). Spray drying for food powder production. Handbook of Food Powders: Processes and Properties. (pp. 29-56) edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck. Sawston, Cambridge, UK: Woodhead Publishing. doi: 10.1533/9780857098672.1.29 |
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2012 Book Chapter Food materials science and engineering: an overviewBhandari, Bhesh and Roos, Yrjo H. (2012). Food materials science and engineering: an overview. Food materials science and engineering. (pp. 1-25) edited by Bhesh Bhandari and Yrjo H. Roos. West Sussex, United Kingdom: Wiley - Blackwell. doi: 10.1002/9781118373903.ch1 |
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2012 Book Chapter Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulationFang, Z. and Bhandari, B. (2012). Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals. (pp. 73-109) edited by Nissim Garti and D. J. McClements. Oxford: WP Woodhead Publishing. doi: 10.1016/B978-0-85709-124-6.50004-4 |
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2012 Book Chapter Encapsulation techniques for food ingredient systemsFang, Zhongxiang and Bhandari, Bhesh (2012). Encapsulation techniques for food ingredient systems. Food materials science and engineering. (pp. 320-348) edited by Bhesh Bhandari and Yrjo H. Roos. West Sussex, United Kingdom: Wiley - Blackwell. |
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2012 Book Chapter Properties and applications of different probiotic delivery systemsKrasaekoopt, W. and Bhandari, B. (2012). Properties and applications of different probiotic delivery systems. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals. (pp. 541-594) edited by Nissim Garti and D. J. McClements. Oxford: WP Woodhead Publishing. doi: 10.1016/B978-0-85709-124-6.50018-4 |
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2011 Book Chapter Vegetable parts, herbs, and essential oilsYuliani, Sri and Bhandari, Bhesh (2011). Vegetable parts, herbs, and essential oils. Handbook of vegetables and vegetable processing. (pp. 369-386) edited by Nirmal K. Sinha. Ames, Iowa, United States: Wiley-Blackwell. doi: 10.1002/9780470958346 |
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2011 Book Chapter Fresh-cut vegetablesKrasaekoopt, W. and Bhandari, B. (2011). Fresh-cut vegetables. Handbook of vegetables and vegetable processing. (pp. 221-242) edited by Nirmal K. Sinha and Y. H. Hui. Ames, Iowa, United States: Wiley-Blackwell. doi: 10.1002/9780470958346.ch10 |
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2010 Book Chapter Development of a novel phase transition measurement device for solid food materials: Thermal mechanical compression test (TMCT)Liu, Y., Intipunya, P., Truong, T.T., Zhou, W. and Bhandari, B. R. (2010). Development of a novel phase transition measurement device for solid food materials: Thermal mechanical compression test (TMCT). Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10. (pp. 429-436) edited by David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford and Sanguansri Charoenrein. Ames, Iowa, U.S.A.: Wiley-Blackwell. doi: 10.1002/9780470958193.ch32 |
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2010 Book Chapter Kinetics of enthalpy relaxation in corn syrup–sucrose mixturesBhandari, B. R. and Hartel, R. W. (2010). Kinetics of enthalpy relaxation in corn syrup–sucrose mixtures. Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10. (pp. 419-428) edited by David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford and Sanguansri Charoenrein. Ames, Iowa, U.S.A.: Wiley-Blackwell. doi: 10.1002/9780470958193.ch31 |
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2010 Book Chapter Beyond water: Waterlike functions of other biological compounds in a waterless systemBhandari, B. R. (2010). Beyond water: Waterlike functions of other biological compounds in a waterless system. Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10. (pp. 157-164) edited by David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford and Sanguansri Charoenrein. Ames, Iowa, U.S.A.: Wiley-Blackwell. doi: 10.1002/9780470958193.ch11 |
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2010 Book Chapter Chemical deterioration and physical instability of food powdersIntipunya, P. and Bhandari, B. R. (2010). Chemical deterioration and physical instability of food powders. Chemical deterioration and physical instability of food and beverages. (pp. 663-700) edited by Leif H. Skibsted, Jens Risbo and Mogens L. Anderson. Cambridge, U.K.: Woodhead Publishing; CRC Press LLC. doi: 10.1533/9781845699260.3.663 |
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2009 Book Chapter Glass-transition based approach in drying of foodsBhandari, B. and Adhikari, B. (2009). Glass-transition based approach in drying of foods. Advances in Food Dehydration. (pp. 38-62) edited by Ratti,C.. United States: Taylor & Francis Group. |
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2009 Book Chapter Sticky and collapse temperature: Measurements, data, and predictionsAdhikari, Benu P. and Bhandari, Bhesh R. (2009). Sticky and collapse temperature: Measurements, data, and predictions. Food Properties Handbook, Second Edition. (pp. 347-380) CRC Press. |
