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2025 Journal Article Impact of ultrasound-assisted low-temperature braising technology on the quality of pig trotters products: ANN-GA optimizing conditionsZhao, Yonggan, Zhang, Min, Bhandari, Bhesh and Rui, Luming (2025). Impact of ultrasound-assisted low-temperature braising technology on the quality of pig trotters products: ANN-GA optimizing conditions. Food and Bioprocess Technology, 19 (2) 55. doi: 10.1007/s11947-025-04135-7 |
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2025 Journal Article Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trendsZhao, Yonggan, Zhang, Min, Bhandari, Bhesh and Li, Chunli (2025). Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends. Critical Reviews in Food Science and Nutrition, 65 (30), 6985-7009. doi: 10.1080/10408398.2025.2457420 |
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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, 1-18. doi: 10.1016/j.foodhyd.2025.111525 |
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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 Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated systemKoirala, Sushil, Gamonpilas, Chaiwut, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated system. Journal of Food Engineering, 408 112890, 112890. doi: 10.1016/j.jfoodeng.2025.112890 |
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2025 Journal Article Fe/N co-doped TiO2 as photocatalyst for methyl orange degradation and photocatalytic film synergized with LED light for preservation of prepared vegetable mixtureWang, Dianyuan, Zhang, Min, Bhandari, Bhesh and Rui, Luming (2025). Fe/N co-doped TiO2 as photocatalyst for methyl orange degradation and photocatalytic film synergized with LED light for preservation of prepared vegetable mixture. Journal of Food Science, 90 (10) e70641, e70641. doi: 10.1111/1750-3841.70641 |
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2025 Journal Article Development and characterization of HPMC/gelatin-based colorimetric smart labels for monitoring grass carp (Ctenopharyngodon idella) freshnessYu, Qi, Zhang, Min, Bhandari, Bhesh, Huang, Min and Rui, Luming (2025). Development and characterization of HPMC/gelatin-based colorimetric smart labels for monitoring grass carp (Ctenopharyngodon idella) freshness. Food and Bioprocess Technology, 18 (12), 10567-10580. doi: 10.1007/s11947-025-04043-w |
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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 and Emerging Technologies, 104 104147, 1-17. 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, 1-8. 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 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 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. doi: 10.1016/j.foodchem.2025.143883 |
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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 Conference Publication Morphing foods: activating shape transformation in 3D-printed pea protein via designed surface grooves during drying and fryingKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Morphing foods: activating shape transformation in 3D-printed pea protein via designed surface grooves during drying and frying. Future Foods Congress, Singapore, Singapore, 16-18 June 2025. |
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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 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 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 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 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. doi: 10.1016/j.fbio.2025.106288 |
