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2009 Book Chapter Sticky and collapse temperature: Measurements, data, and predictionsAdhikari, B.P. and Bhandari, B.R. (2009). Sticky and collapse temperature: Measurements, data, and predictions. Food Properties Handbook. (pp. 347-379) edited by M. Shafiur Rahman. United States: Taylor and Francis Group. |
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2008 Book Chapter Glass-transition based approach in drying of foodsBhandari, Bhesh and Adhikari, Benu (2008). Glass-transition based approach in drying of foods. Advances in Food Dehydration. (pp. 37-62) CRC Press. |
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2008 Book Chapter Water activity in food processing and preservationBhandari, Bhesh R. and Adhikari, Benu P. (2008). Water activity in food processing and preservation. Drying Technologies in Food Processing. (pp. 55-89) edited by Chen, Xiao Dong and Mumumdar, Arun, S. West Sussex, United Kingdom: Blackwell Publishing Ltd. |
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2008 Book Chapter Spray drying of food materials - process and product characteristicsBhandari, Bhesh R., Patel, Kamlseh. C. and Chen, Xiao Dong (2008). Spray drying of food materials - process and product characteristics. Drying Technologies in Food Processing. (pp. 113-157) edited by Chen, Xiao Dong and Mujumdar, Arun. S.. West Sussex, United Kingdom: Blackwell Publishing Ltd. |
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2007 Book Chapter Stickiness and caking in food preservationBhandari, Bhesh (2007). Stickiness and caking in food preservation. Handbook of Food Preservation. (pp. 387-402) edited by M. Shafiur Rahman. USA: Taylor and Francis. |
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2007 Book Chapter Spray drying and powder propertiesBhandari, Bhesh (2007). Spray drying and powder properties. Food Drying Science and Technology. (pp. 215-248) edited by Y. H. Hui, C. Clary, M. M. Farid, O. O. Fasina, A. Noohorm and J. Welti-Chanes. USA: DEStech Publications, Inc. |
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2007 Book Chapter Ultrasound in food processing and preservationTorley, P. and Bhandari, B. R. (2007). Ultrasound in food processing and preservation. Handbook of Food Preservation. (pp. 713-740) edited by M. Shafiur Rahman. USA: Taylor and Francis. |
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2005 Book Chapter Phase transitions during food powder production and powder stabilityBhandari, B. R. and Hartel, R.W. (2005). Phase transitions during food powder production and powder stability. Encapsulated and Powdered Foods. (pp. 261-292) edited by Charles Onwulata. New York: Taylor & Francis. doi: 10.1201/9781420028300.ch11 |
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2004 Book Chapter Spray drying: an encapsulation technique for food flavorsBhandari, B. R. (2004). Spray drying: an encapsulation technique for food flavors. Dehydration of Products of Biological Origin. (pp. 513-533) edited by A.S. Mujumdar. Enfield, USA: Science Publishers. |
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2002 Book Chapter Analytical model for the prediction of glass transition temperature of food systemsTruong, V., Bhandari, B. R., Howes, T. and Adhikari, B. P. (2002). Analytical model for the prediction of glass transition temperature of food systems. Amorphous Food and Pharmaceutical Systems. (pp. 30-47) edited by Harry Levine. United Kingdom: Royal Society of Chemistry. |
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2002 Book Chapter A study of vitrification of Australian honeys at different moisture contentsSopade, P. A., Bhandari, B. R., D'Arcy, B. R., Halley, P. J. and Caffin, N. A. (2002). A study of vitrification of Australian honeys at different moisture contents. Amorphous Food and Pharmacentical Systems. (pp. 168-183) edited by Harry Levine. UK: Royal Society of Chemistry. |
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2000 Book Chapter Physical property changes of fruits and vegetables during hot air dryingSenadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (2000). Physical property changes of fruits and vegetables during hot air drying. Drying technology in agriculture and food sciences. (pp. 149-162) edited by Arun S. Mujumdar. Enfield (NH), USA: Science Publishers, Inc.. |
