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2020 Journal Article Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat productsLiu, Qiong, Zhang, Min, Bhandari, Bhesh, Xu, Jicheng and Yang, Chaohui (2020). Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products. Food Control, 107 106771, 106771. doi: 10.1016/j.foodcont.2019.106771 |
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2020 Journal Article Optimization of the formulation and properties of 3D-printed complex egg white protein objectsLiu, Lili, Yang, Xiaopan, Bhandari, Bhesh, Meng, Yuanyuan and Prakash, Sangeeta (2020). Optimization of the formulation and properties of 3D-printed complex egg white protein objects. Foods, 9 (2) 9020164, 164. doi: 10.3390/foods9020164 |
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2020 Journal Article Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: a comparison with shear-homogenizationAbesinghe, A. M.N.L., Vidanarachchi, J. K., Islam, N., Prakash, S., Silva, K. F.S.T., Bhandari, B. and Karim, M. A. (2020). Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: a comparison with shear-homogenization. Innovative Food Science and Emerging Technologies, 59 102237, 102237. doi: 10.1016/j.ifset.2019.102237 |
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2020 Journal Article Effects of cryoprotectants on Nostoc sphaeroides superchilled at low temperature (−3.0°C) and their action mechanismsWu, Xiao-Fei, Zhang, Min, Sun, Yanan, Bhandari, Bhesh and Fan, Dongcui (2020). Effects of cryoprotectants on Nostoc sphaeroides superchilled at low temperature (−3.0°C) and their action mechanisms. Journal of Food Process Engineering, 43 (10) e13488. doi: 10.1111/jfpe.13488 |
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2019 Journal Article Current processing and packing technology for space foods: a reviewJiang, Jiahui, Zhang, Min, Bhandari, Bhesh and Cao, Ping (2019). Current processing and packing technology for space foods: a review. Critical Reviews in Food Science and Nutrition, 60 (21), 1-16. doi: 10.1080/10408398.2019.1700348 |
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2019 Journal Article Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezingXu, Baoguo, Azam, Roknul S.M., Wang, Bo, Zhang, Min and Bhandari, Bhesh (2019). Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezing. International Journal of Refrigeration, 108, 53-59. doi: 10.1016/j.ijrefrig.2019.09.005 |
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2019 Journal Article Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositionsTruong, Tuyen, Dahal, Deepa, Urrutia, Paulina, Alvarez, Lorena, Almonacid, Sergio and Bhandari, Bhesh (2019). Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositions. Food Chemistry, 311 125929, 1-9. doi: 10.1016/j.foodchem.2019.125929 |
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2019 Journal Article Edible flowers: review of flower processing and extraction of bioactive compounds by novel technologiesZhao, Linlin, Fan, Hanzhi, Zhang, Min, Chitrakar, Bimal, Bhandari, Bhesh and Wang, Bin (2019). Edible flowers: review of flower processing and extraction of bioactive compounds by novel technologies. Food Research International, 126 108660, 108660. doi: 10.1016/j.foodres.2019.108660 |
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2019 Journal Article Novel technologies in utilization of byproducts of animal food processing: a reviewShen, Xu, Zhang, Min, Bhandari, Bhesh and Gao, Zhongxue (2019). Novel technologies in utilization of byproducts of animal food processing: a review. Critical Reviews in Food Science and Nutrition, 59 (21), 3420-3430. doi: 10.1080/10408398.2018.1493428 |
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2019 Journal Article A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methodsTeng, Xiuxiu, Zhang, Min, Bhandari, Bhesh, Xu, Jichen and Li, Yaping (2019). A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods. Drying Technology, 38 (14), 1929-1942. doi: 10.1080/07373937.2019.1679831 |
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2019 Journal Article A hybrid vacuum frying process assisted by ultrasound and microwave to enhance the kinetics of moisture loss and quality of fried edamameMojaharul Islam, Md., Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2019). A hybrid vacuum frying process assisted by ultrasound and microwave to enhance the kinetics of moisture loss and quality of fried edamame. Food and Bioproducts Processing, 118, 326-335. doi: 10.1016/j.fbp.2019.10.004 |
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2019 Journal Article Changes in physicochemical properties of spray-dried camel milk powder over accelerated storageHo, Thao M., Chan, Sophia, Yago, Anya J.E., Shravya, Ruchitha, Bhandari, Bhesh R. and Bansal, Nidhi (2019). Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage. Food Chemistry, 295, 224-233. doi: 10.1016/j.foodchem.2019.05.122 |
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2019 Journal Article A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuceFan, Kai, Zhang, Min, Bhandari, Bhesh and Jiang, Fangjun (2019). A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuce. LWT- Food Science and Technology, 113 108315, 108315. doi: 10.1016/j.lwt.2019.108315 |
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2019 Conference Publication Water crystallisation in model sugar solutions by in situ CO2 nano-bubbles generationAdhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Water crystallisation in model sugar solutions by in situ CO2 nano-bubbles generation. International Congress on Engineering and Food, Melbourne, VIC Australia, 23-26 September 2019. |
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2019 Journal Article Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizesDhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes. Food Research International, 123, 153-165. doi: 10.1016/j.foodres.2019.04.054 |
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2019 Journal Article Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualitiesSun, Yanan, Zhang, Min, Bhandari, Bhesh and Yang, Chao-hui (2019). Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualities. Food Research International, 126 108670, 108670. doi: 10.1016/j.foodres.2019.108670 |
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2019 Journal Article Dielectric properties of carrots affected by ultrasound treatment in water and oil medium simulated systemsRan, Xin-li, Zhang, Min, Wang, Yuchuan and Bhandari, Bhesh (2019). Dielectric properties of carrots affected by ultrasound treatment in water and oil medium simulated systems. Ultrasonics Sonochemistry, 56, 150-159. doi: 10.1016/j.ultsonch.2019.04.016 |
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2019 Journal Article Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid FoodsAdhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods. Food Biophysics, 15 (1), 97-112. doi: 10.1007/s11483-019-09604-z |
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2019 Journal Article Effects of superfine grinding on the properties and qualities of Cordyceps militaris and its spent substrateShi, Hao, Zhang, Min, Bhandari, Bhesh, Wang, Yuchuan and Yi, Sifu (2019). Effects of superfine grinding on the properties and qualities of Cordyceps militaris and its spent substrate. Journal of Food Processing and Preservation, 43 (11) e14169. doi: 10.1111/jfpp.14169 |
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2019 Journal Article Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flourLi, Linlin, Zhang, Min and Bhandari, Bhesh (2019). Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour. LWT - Food Science and Technology, 111, 182-189. doi: 10.1016/j.lwt.2019.05.034 |
