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2025 Journal Article Nanobubbles to create enhanced functionalities of food related productsPhan, Khanh and Bhandari, Bhesh (2025). Nanobubbles to create enhanced functionalities of food related products. Current Opinion in Colloid and Interface Science, 80 101955, 1-12. doi: 10.1016/j.cocis.2025.101955 |
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2025 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 (2025). Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field. Food Hydrocolloids, 172 111954, 111954. doi: 10.1016/j.foodhyd.2025.111954 |
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2025 Journal Article Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): Biofunctional properties and antioxidant potentialSolanki, Divyang, Hans, Nidhi, Sahu, Jatindra K., Bhandari, Bhesh, Prakash, Sangeeta and Hati, Subrota (2025). Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): Biofunctional properties and antioxidant potential. Innovative Food Science and Emerging Technologies, 104 104157, 104157. doi: 10.1016/j.ifset.2025.104157 |
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2025 Journal Article Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly dietsYellapantula, Shreya Lalitya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2025). Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets. Innovative Food Science & Emerging Technologies, 104 104147, 104147. doi: 10.1016/j.ifset.2025.104147 |
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2025 Journal Article Innovations in 3D printing of food for special medical purposes: potential applications of 4D/5D printing technologyFeng, Min, Zhang, Min and Bhandari, Bhesh (2025). Innovations in 3D printing of food for special medical purposes: potential applications of 4D/5D printing technology. Current Opinion in Biotechnology, 94 103318, 103318. doi: 10.1016/j.copbio.2025.103318 |
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2025 Journal Article Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditionsKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditions. Journal of Food Engineering, 404 112778, 112778. doi: 10.1016/j.jfoodeng.2025.112778 |
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2025 Journal Article Intelligent monitoring of fruit and vegetable freshness in supply chain based on 3D printing and lightweight deep convolutional neural networks (DCNN)Tang, Tiantian, Zhang, Min, Jia, Huijie, Bhandari, Bhesh and Guo, Zhimei (2025). Intelligent monitoring of fruit and vegetable freshness in supply chain based on 3D printing and lightweight deep convolutional neural networks (DCNN). Food Chemistry, 480 143886, 143886. doi: 10.1016/j.foodchem.2025.143886 |
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2025 Journal Article Effects and mechanisms of microencapsulation on the regulation in typical activities and flavor stability of Sichuan pepper oleoresin used for food processing and storageZhang, Jiong, Zhang, Min, Bhandari, Bhesh, Wang, Mingqi and Rui, Luming (2025). Effects and mechanisms of microencapsulation on the regulation in typical activities and flavor stability of Sichuan pepper oleoresin used for food processing and storage. Food Chemistry, 480 143883, 143883-480. doi: 10.1016/j.foodchem.2025.143883 |
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2025 Journal Article Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A ReviewSaeed, Amna, Anwar, Farooq, Mohd Adzahan, Noranizan Binti, Wan Ibadullah, Wan Zunairah, Mahmud-Ab-Rashid, Nor-Khaizura, Bhandari, Bhesh and Zawawi, Norhasnida (2025). Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A Review. Food Reviews International, ahead-of-print (ahead-of-print), 1-44. doi: 10.1080/87559129.2025.2513011 |
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2025 Journal Article Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beveragesShahbal, Nazila, Bhandari, Bhesh and Prakash, Sangeeta (2025). Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages. Food Hydrocolloids, 163 111087, 1-14. doi: 10.1016/j.foodhyd.2025.111087 |
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2025 Journal Article Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grainFan, Yue, Annamalai, Pratheep K., Wang, Jingjing, Gu, Biao, Chen, Xiao Dong, Bhandari, Bhesh and Prakash, Sangeeta (2025). Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain. Food Hydrocolloids, 170 111706, 111706. doi: 10.1016/j.foodhyd.2025.111706 |
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2025 Journal Article Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancementYellapantula, Shreya Lalitya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2025). Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancement. Food Hydrocolloids, 168 111525, 111525. doi: 10.1016/j.foodhyd.2025.111525 |
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2025 Journal Article Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditionsKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions. Food Structure, 44 100433, 1-15. doi: 10.1016/j.foostr.2025.100433 |
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2025 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 (2025). Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis. Journal of Food Science and Technology. doi: 10.1007/s13197-025-06261-8 |
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2025 Journal Article Optimizing Microalgae Bioprocessing and Digestibility: spraying techniques for drying and encapsulationBaldelli, Alberto, Weng, Yilun, Prakash, Sangeeta and Bhandari, Bhesh (2025). Optimizing Microalgae Bioprocessing and Digestibility: spraying techniques for drying and encapsulation. Food Bioscience, 68 106288, 106288-68. doi: 10.1016/j.fbio.2025.106288 |
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2025 Journal Article Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: physical properties and gallic acid diffusionHarlen, Winda Christina, Prakash, Sangeeta, Yuliani, Sri and Bhandari, Bhesh (2025). Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: physical properties and gallic acid diffusion. Food Hydrocolloids, 160 (1) 110784. doi: 10.1016/j.foodhyd.2024.110784 |
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2025 Journal Article 4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditionsKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). 4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions. Innovative Food Science and Emerging Technologies, 100 103924, 103924-100. doi: 10.1016/j.ifset.2025.103924 |
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2025 Journal Article Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusionFan, Yue, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2025). Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion. Innovative Food Science and Emerging Technologies, 100 103919, 1-12. doi: 10.1016/j.ifset.2025.103919 |
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2025 Journal Article Links between single maltodextrin particles properties and powder functionalityBadin, Regis, Gaiani, Claire, Desobry, Stephane, Prakash, Sangeeta, Bhandari, Bhesh, Rasch, Ron, Bostelmann, Heike and Burgain, Jennifer (2025). Links between single maltodextrin particles properties and powder functionality. Carbohydrate Polymers, 350 123057, 1-16. doi: 10.1016/j.carbpol.2024.123057 |
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2025 Journal Article Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisersRawal, Kirti, Annamalai, Pratheep Kumar, Bhandari, Bhesh and Prakash, Sangeeta (2025). Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisers. Food Hydrocolloids, 159 110604, 110604. doi: 10.1016/j.foodhyd.2024.110604 |
