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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. doi: 10.1016/j.fbio.2025.106288 |
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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 |
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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 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, ahead-of-print (ahead-of-print), 1-25. doi: 10.1080/10408398.2025.2457420 |
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2025 Journal Article Utilizing 3D printing to create sustainable novel food products with innovative ingredientsFeng, Min, Zhang, Min, Bhandari, Bhesh, Li, Chunli and Mujumdar, Arun S. (2025). Utilizing 3D printing to create sustainable novel food products with innovative ingredients. Innovative Food Science and Emerging Technologies, 99 103873. doi: 10.1016/j.ifset.2024.103873 |
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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 Omega-3 incorporation effects on structural, rheological, and sensory properties of 3D-printed chocolateLi, Ruoyao, Koirala, Sushil, Prakash, Sangeeta, Xu, Yun and Bhandari, Bhesh (2025). Omega-3 incorporation effects on structural, rheological, and sensory properties of 3D-printed chocolate. Sustainable Food Technology, 3 (6), 2134-2143. doi: 10.1039/d5fb00475f |
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2024 Journal Article Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumptionDerossi, Antonio, Spence, Charles, Corradini, Maria G., Jekle, Mario, Fahmy, Ahmed Raouf, Caporizzi, Rossella, Devahastin, Sakamon, Moses, Jeyan Arthur, Le-Bail, Alain, Zhou, Weibiao, Zhang, Min, Bhandari, Bhesh and Severini, Carla (2024). Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption. npj Science of Food, 8 (1) 54, 54. doi: 10.1038/s41538-024-00296-5 |
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2024 Journal Article Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction methodSolanki, Divyang, Dhungana, Pramesh, Tan, Qiu Yi, Badin, Regis, Bhandari, Bhesh, Sahu, Jatindra K. and Prakash, Sangeeta (2024). Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method. Food Hydrocolloids, 156 110342, 110342. doi: 10.1016/j.foodhyd.2024.110342 |
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2024 Journal Article Recent advances in the formation, stability, and emerging food application of water-in-oil-in-water double emulsion carriersElaine, Elaine, Bhandari, Bhesh, Tan, Chin Ping and Nyam, Kar Lin (2024). Recent advances in the formation, stability, and emerging food application of water-in-oil-in-water double emulsion carriers. Food and Bioprocess Technology, 17 (11), 3440-3460. doi: 10.1007/s11947-024-03350-y |
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2024 Journal Article Impact of carbon dioxide nanobubbles on crystallising properties of palm oilPhan, Khanh, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2024). Impact of carbon dioxide nanobubbles on crystallising properties of palm oil. Food and Bioprocess Technology, 17 (11), 4290-4302. doi: 10.1007/s11947-024-03395-z |
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2024 Journal Article Characterization of alginate-crystalline nanocellulose composite hydrogel as polyphenol encapsulation agentHarlen, Winda Christina, Prakash, Sangeeta, Yuliani, Sri and Bhandari, Bhesh (2024). Characterization of alginate-crystalline nanocellulose composite hydrogel as polyphenol encapsulation agent. Food Research International, 195 114989, 1-12. doi: 10.1016/j.foodres.2024.114989 |
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2024 Journal Article Controlled shape morphing of potatoes and carrots during drying using a novel stamping approachKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2024). Controlled shape morphing of potatoes and carrots during drying using a novel stamping approach. Drying Technology, 42 (14), 2095-2110. doi: 10.1080/07373937.2024.2411585 |
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2024 Journal Article Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formationRawal, Kirti, Wang, Yumin, Annamalai, Pratheep Kumar, Bhandari, Bhesh and Prakash, Sangeeta (2024). Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formation. Innovative Food Science and Emerging Technologies, 97 103795, 103795. doi: 10.1016/j.ifset.2024.103795 |
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2024 Journal Article Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncakeZhang, Jiong, Zhang, Min, Wang, Yuchuan, Bhandari, Bhesh and Wang, Mingqi (2024). Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncake. Food Chemistry, 451 139478, 139478. doi: 10.1016/j.foodchem.2024.139478 |
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2024 Journal Article Ability to re-foam frothed milk at different solid concentrations and their foam structureHo, Thao M, Lu, Yu-Jen, Xiong, Xiaoying, Bhandari, Bhesh R. and Bansal, Nidhi (2024). Ability to re-foam frothed milk at different solid concentrations and their foam structure. International Journal of Dairy Technology, 77 (3), 874-883. doi: 10.1111/1471-0307.13074 |
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2024 Journal Article 3D printed cinnamon essential oil/banana peel carbon dots loaded corn starch/gelatin bilayer film with enhanced functionality for food packaging applicationChen, Kai, Zhang, Min, Bhandari, Bhesh and Deng, Dewei (2024). 3D printed cinnamon essential oil/banana peel carbon dots loaded corn starch/gelatin bilayer film with enhanced functionality for food packaging application. Food Chemistry, 448 139176, 139176. doi: 10.1016/j.foodchem.2024.139176 |
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2024 Journal Article Stability and expression of K-ras mimotopes in freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder during storage in vacuum packagingHow, Yu Hsuan, Teo, Michelle Yee Mun, In, Lionel Lian Aun, Yeo, Siok Koon, Bhandari, Bhesh, Yusof, Yus Aniza and Pui, Liew Phing (2024). Stability and expression of K-ras mimotopes in freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder during storage in vacuum packaging. Journal of Applied Microbiology, 135 (7) lxae162. doi: 10.1093/jambio/lxae162 |
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2024 Journal Article Personalized transformation of 3D printing for traditional multi-material food with stuffing: a reviewTang, Tiantian, Zhang, Min, Bhandari, Bhesh and Li, Chunli (2024). Personalized transformation of 3D printing for traditional multi-material food with stuffing: a review. Food Bioscience, 59 104112, 1-15. doi: 10.1016/j.fbio.2024.104112 |
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2024 Journal Article Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gelsZhao, Jia, Ni, Dongdong, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2024). Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels. Food Hydrocolloids, 151 109849, 109849. doi: 10.1016/j.foodhyd.2024.109849 |
