|
2019 Journal Article Improving 3D printing process of lemon juice gel based on fluid flow numerical simulationYang, Fanli, Guo, Chaofan, Zhang, Min, Bhandari, Bhesh and Liu, Yaping (2019). Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation. LWT, 102, 89-99. doi: 10.1016/j.lwt.2018.12.031 |
|
2019 Journal Article Co-melting behaviour of sucrose, glucose & fructoseWang, Yong, Truong, Tuyen, Li, He and Bhandari, Bhesh (2019). Co-melting behaviour of sucrose, glucose & fructose. Food Chemistry, 275, 292-298. doi: 10.1016/j.foodchem.2018.09.109 |
|
2019 Journal Article Correction: 3D printing complex egg white protein objects: properties and optimizationLiu, Lili, Meng, Yuanyuan, Bhandari, Bhesh, Dai, Xiaoning, Chen, Ke, Zhu, Yang and Prakash, Sangeeta (2019). Correction: 3D printing complex egg white protein objects: properties and optimization. Food and Bioprocess Technology, 12 (2), 280-280. doi: 10.1007/s11947-018-2219-x |
|
2019 Journal Article Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solutionZhu, Yang, Bhandari, Bhesh, Pang, Zhihua, Liu, Xinqi and Prakash, Sangeeta (2019). Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution. LWT, 100, 150-157. doi: 10.1016/j.lwt.2018.10.042 |
|
2019 Journal Article Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsionsSharma Khanal, Bal Kumari, Budiman, Chrysanthea, Hodson, Mark P., Plan, Manuel R.R., Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. Journal of Food Engineering, 242, 94-105. doi: 10.1016/j.jfoodeng.2018.08.019 |
|
2019 Journal Article Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactionsSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactions. Food Research International, 116, 103-113. doi: 10.1016/j.foodres.2018.12.049 |
|
2019 Journal Article Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturingLiu, Zhenbin, Bhandari, Bhesh, Prakash, Sangeeta, Mantihal, Sylvester and Zhang, Min (2019). Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing. Food Hydrocolloids, 87, 413-424. doi: 10.1016/j.foodhyd.2018.08.026 |
|
2019 Journal Article Development of a novel colorimetric food package label for monitoring lean pork freshnessChen, Hui-zhi, Zhang, Min, Bhandari, Bhesh and Yang, Chao-hui (2019). Development of a novel colorimetric food package label for monitoring lean pork freshness. LWT, 99, 43-49. doi: 10.1016/j.lwt.2018.09.048 |
|
2019 Journal Article Model building and slicing in food 3D printing processes: a reviewGuo, Chaofan, Zhang, Min and Bhandari, Bhesh (2019). Model building and slicing in food 3D printing processes: a review. Comprehensive Reviews in Food Science and Food Safety, 18 (4) 1541-4337.12443, 1052-1069. doi: 10.1111/1541-4337.12443 |
|
2019 Book Chapter PrefaceGodoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). Preface. Fundamentals of 3D food printing and applications. (pp. xiii-xiv) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.05001-X |
|
2019 Journal Article Size reduction of raw material powder: the key factor to affect the properties of wasabi (Eutrema yunnanense) pasteQiu, Liqing, Zhang, Min, Bhandari, Bhesh, Fang, Zhongxiang and Liu, Yaping (2019). Size reduction of raw material powder: the key factor to affect the properties of wasabi (Eutrema yunnanense) paste. Advanced Powder Technology, 30 (8), 1544-1550. doi: 10.1016/j.apt.2019.04.032 |
|
2019 Journal Article 3D printing of Cordyceps flower powderTeng, Xiuxiu, Zhang, Min and Bhandri, Bhesh (2019). 3D printing of Cordyceps flower powder. Journal of Food Process Engineering, 42 (6) e13179. doi: 10.1111/jfpe.13179 |
|
2019 Journal Article Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oilFrieler, Lukas, Ho, Thao M., Anthony, Anita, Hidefumi, Yoshii, Yago, Anya J. E. and Bhandari, Bhesh R. (2019). Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil. Journal of Food Science and Technology, 56 (3), 1519-1529. doi: 10.1007/s13197-019-03643-7 |
|
2019 Journal Article Effect of pre-emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced-fat filling in steamed bunsLi, Kun, Zhang, Min, Bhandari, Bhesh, Li, Linlin and Yang, Chaohui (2019). Effect of pre-emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced-fat filling in steamed buns. Journal of Food Process Engineering, 43 (2) e13306, e13306. doi: 10.1111/jfpe.13306 |
|
2019 Book Chapter Future outlook of 3D food printingPrakash, Sangeeta, Bhandari, Bhesh R., Godoi, Fernanda C. and Zhang, Min (2019). Future outlook of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 373-381) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.00013-4 |
|
2019 Journal Article Improving the three-dimensional printability of taro paste by the addition of additivesHuang, Meng-sha, Zhang, Min, Bhandari, Bhesh and Liu, Yaping (2019). Improving the three-dimensional printability of taro paste by the addition of additives. Journal of Food Process Engineering, 43 (5) e13090, e13090. doi: 10.1111/jfpe.13090 |
|
2019 Conference Publication Effect of dissolved CO2 and low power ultrasound on crystallisation behaviour of anhydrous milk fatAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Effect of dissolved CO2 and low power ultrasound on crystallisation behaviour of anhydrous milk fat. 2019 AOCS Annual Meeting and Expo, St Louis, MO, USA, 5-8 May 2019. |
|
2019 Journal Article Controlling the three-dimensional printing mechanical properties of Nostoc sphaeroides systemFeng, Chunyan, Zhang, Min and Bhandari, Bhesh (2019). Controlling the three-dimensional printing mechanical properties of Nostoc sphaeroides system. Food Biophysics, 15 (2), 240-248. doi: 10.1007/s11483-019-09611-0 |
|
2019 Journal Article Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya SystemXu, Kejing, Zhang, Min and Bhandari, Bhesh (2019). Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System. Food Biophysics, 15 (2), 249-260. doi: 10.1007/s11483-019-09615-w |
|
2019 Book Chapter An introduction to the principles of 3D food printingGodoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). An introduction to the principles of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 1-18) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.00001-8 |
