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2027 Journal Article Encapsulation of gallic acid in alginate composite microgel by impinging aerosol and xerogel techniqueHarlen, Winda Christina, Prakash, Sangeeta, Yuliani, Sri and Bhandari, Bhesh (2027). Encapsulation of gallic acid in alginate composite microgel by impinging aerosol and xerogel technique. Food Hydrocolloids, 184 113286, 113286-113286. doi: 10.1016/j.foodhyd.2026.113286 |
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2026 Journal Article Ultrasound-assisted green extraction of Rice bran Nanofibres: Tailoring film properties and filtration performanceK C, Yadav, Bhandari, Bhesh, Mitchell, Jaquie and Prakash, Sangeeta (2026). Ultrasound-assisted green extraction of Rice bran Nanofibres: Tailoring film properties and filtration performance. Separation and Purification Technology, 413 139618, 1-10. doi: 10.1016/j.seppur.2026.139618 |
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2026 Journal Article The pH-responsive interfacial behaviour of rice bran nanocellulose and its impact on Pickering emulsion stability and creamingYadav, K.C., Bhandari, Bhesh, Mitchell, Jaquie and Prakash, Sangeeta (2026). The pH-responsive interfacial behaviour of rice bran nanocellulose and its impact on Pickering emulsion stability and creaming. Food Research International, 243 (Part 2) 120363, 1-15. doi: 10.1016/j.foodres.2026.120363 |
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2026 Journal Article Chlorophyll fluorescence imaging for early visual detection and measurement of postharvest discoloration: Potato greening and broccoli yellowingWang, Dayuan, Zhang, Min, Zhu, Qibing, Bhandari, Bhesh and Rui, Luming (2026). Chlorophyll fluorescence imaging for early visual detection and measurement of postharvest discoloration: Potato greening and broccoli yellowing. Food Research International, 242 119930, 119930-119930. doi: 10.1016/j.foodres.2026.119930 |
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2026 Journal Article Microwave-Ca2+ regulation of 3D-printed corn starch-gelatin emulsion-filled gels: Multifunctional effects on printability, dysphagia diets, and β-carotene bioaccessibilityNiu, Dongle, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2026). Microwave-Ca2+ regulation of 3D-printed corn starch-gelatin emulsion-filled gels: Multifunctional effects on printability, dysphagia diets, and β-carotene bioaccessibility. Food Chemistry, 526 150813, 1-16. doi: 10.1016/j.foodchem.2026.150813 |
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2026 Journal Article Coaxial 3D-printed alginate-based pH-responsive hydrogels via in-situ crosslinking for curcumin delivery: optimization of polysaccharide type and blending ratioKong, Demei, Zhang, Min, Bhandari, Bhesh, Fan, Dongcui and Li, Chunli (2026). Coaxial 3D-printed alginate-based pH-responsive hydrogels via in-situ crosslinking for curcumin delivery: optimization of polysaccharide type and blending ratio. Innovative Food Science and Emerging Technologies, 113 104717, 1-14. doi: 10.1016/j.ifset.2026.104717 |
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2026 Journal Article 3D printing of healthy oil-based composite restructured foods: from material design and structural regulation to nutritional functionalityCai, Jiayu, Zhang, Min, Niu, Dongle, Bhandari, Bhesh and Li, Chunli (2026). 3D printing of healthy oil-based composite restructured foods: from material design and structural regulation to nutritional functionality. Critical Reviews in Food Science and Nutrition, 1-17. doi: 10.1080/10408398.2026.2725514 |
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2026 Journal Article Pea protein-rice bran wax bigels stabilized by different polysaccharides: screening, preparation, characterization, and application as a lipid substitute in bok choy fillingChang, Siyu, Zhang, Min, Bhandari, Bhesh and Rui, Luming (2026). Pea protein-rice bran wax bigels stabilized by different polysaccharides: screening, preparation, characterization, and application as a lipid substitute in bok choy filling. Food Research International, 243 120349, 120349. doi: 10.1016/j.foodres.2026.120349 |
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2026 Journal Article Next-generation meat frying technologies: industry 5.0-enabled strategies for ultra-low flavor loss and lipid oxidationWang, Zhe, Zhang, Min, Bhandari, Bhesh and Rui, Luming (2026). Next-generation meat frying technologies: industry 5.0-enabled strategies for ultra-low flavor loss and lipid oxidation. Food Research International, 243 120334, 120334. doi: 10.1016/j.foodres.2026.120334 |
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2026 Journal Article Advanced fabrication of next-generation functional foods: integrating beneficial life forms through 5D food printingKong, Demei, Zhang, Min, Bhandari, Bhesh, Fan, Dongcui and Li, Chunli (2026). Advanced fabrication of next-generation functional foods: integrating beneficial life forms through 5D food printing. Critical Reviews in Food Science and Nutrition, 1-29. doi: 10.1080/10408398.2026.2714682 |
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2026 Journal Article Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural networkGuo, Qing, Zhang, Min, Bhandari, Bhesh, Yu, Qi and Rui, Luming (2026). Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network. Food Chemistry, 525 (3) 150630, 150630. doi: 10.1016/j.foodchem.2026.150630 |
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2026 Journal Article Research progress of 3D printing biosensors to address challenges of food quality and safety, agricultural monitoring, and intelligent health monitoringNiu, Dongle, Zhang, Min, Bhandari, Bhesh, Fan, Dongcui and Li, Jingyuan (2026). Research Progress of 3D Printing Biosensors to Address Challenges of Food Quality and Safety, Agricultural Monitoring, and Intelligent Health Monitoring. Food and Bioprocess Technology, 19 (8) 375. doi: 10.1007/s11947-026-04460-5 |
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2026 Journal Article Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysisBareen, Mohammed A., Prakash, Sangeeta, Sahu, Jatindra K., Bhandari, Bhesh and Naik, Satyanarayan (2026). Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis. Journal of Food Science and Technology, 63 (6), 1128-1139. doi: 10.1007/s13197-025-06261-8 |
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2026 Journal Article Balancing lubrication and structural integrity in 3D-printed plant-based meat analogues through partial oil substitution with aloe gel and flaxseed mucilageFan, Yue, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2026). Balancing lubrication and structural integrity in 3D-printed plant-based meat analogues through partial oil substitution with aloe gel and flaxseed mucilage. Food Hydrocolloids, 175 112544, 1-10. doi: 10.1016/j.foodhyd.2026.112544 |
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2026 Journal Article Beyond human vision: highlighting and detecting inconspicuous defects in citrus fruits using UV-fluorescence imaging and YOLO11Wang, Dayuan, Zhang, Min, Zhu, Qibing, Bhandari, Bhesh and Rui, Luming (2026). Beyond human vision: highlighting and detecting inconspicuous defects in citrus fruits using UV-fluorescence imaging and YOLO11. Postharvest Biology and Technology, 235 114190, 1-13. doi: 10.1016/j.postharvbio.2026.114190 |
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2026 Journal Article High-pressure homogenised rice bran nanofibers as stabilisers in pickering emulsions: Interfacial behaviour, emulsification efficiency and oxidative stabilityYadav, K. C., Bhandari, Bhesh, Mitchell, Jaquie and Prakash, Sangeeta (2026). High-pressure homogenised rice bran nanofibers as stabilisers in pickering emulsions: Interfacial behaviour, emulsification efficiency and oxidative stability. Bioresource Technology, 447 134269, 1-12. doi: 10.1016/j.biortech.2026.134269 |
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2026 Journal Article Stimulus-responsive 4D printed coaxial core-shell gels: synergistic regulation of color and flavorFeng, Min, Zhang, Min, Bhandari, Bhesh and Fan, Dongcui (2026). Stimulus-responsive 4D printed coaxial core-shell gels: synergistic regulation of color and flavor. Food Hydrocolloids, 174 112433. doi: 10.1016/j.foodhyd.2026.112433 |
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2026 Journal Article Morphing Foods: Recent progress and future innovationsKoirala, Sushil, Li, Ruoyao, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2026). Morphing Foods: Recent progress and future innovations. Current Opinion in Food Science, 68 101388, 1-8. doi: 10.1016/j.cofs.2026.101388 |
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2026 Journal Article Non-thermal extraction and modification of chia seed mucilage using Pulsed electric fieldSolanki, Divyang, Punzalan, Jervee M., Oey, Indrawati, Meriaux, Adeline, Gordon, Keith C., Bhandari, Bhesh, Sahu, Jatindra K. and Prakash, Sangeeta (2026). Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field. Food Hydrocolloids, 172 (Part 1) 111954, 1-21. doi: 10.1016/j.foodhyd.2025.111954 |
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2026 Journal Article Smart food comminution using deep learning and machine vision: progress and prospectsZhou, Weijie, Zhang, Min, Tang, Tiantian, Bhandari, Bhesh and Li, Chunli (2026). Smart food comminution using deep learning and machine vision: progress and prospects. Food and Bioproducts Processing, 156, 560-573. doi: 10.1016/j.fbp.2026.02.012 |
