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2019 Journal Article Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMRSun, Yanan, Zhang, Min, Bhandari, Bhesh and Yang, Peiqiang (2019). Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR. Food Research International, 119, 417-425. doi: 10.1016/j.foodres.2019.02.019 |
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2019 Journal Article Insight into the effect of glycerol on stability of globular proteins in high protein model systemChen, Xiaoxia, Bhandari, Bhesh and Zhou, Peng (2019). Insight into the effect of glycerol on stability of globular proteins in high protein model system. Food Chemistry, 278, 780-785. doi: 10.1016/j.foodchem.2018.11.117 |
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2019 Journal Article Efficient plant foods processing based on infrared heatingLao, Yanyan, Zhang, Min, Chitrakar, Bimal, Bhandari, Bhesh and Fan, Dongcui (2019). Efficient plant foods processing based on infrared heating. Food Reviews International, 35 (7), 640-663. doi: 10.1080/87559129.2019.1600537 |
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2019 Journal Article Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloidsZhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2019). Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids. Food Hydrocolloids, 89, 874-884. doi: 10.1016/j.foodhyd.2018.12.005 |
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2019 Journal Article Effects of microwave assisted pulse fluidized bed freeze-drying (MPFFD) on quality attributes of Cordyceps militarisWu, Xiao-Fei, Zhang, Min, Bhandari, Bhesh and Li, Zhongqin (2019). Effects of microwave assisted pulse fluidized bed freeze-drying (MPFFD) on quality attributes of Cordyceps militaris. Food Bioscience, 28, 7-14. doi: 10.1016/j.fbio.2019.01.001 |
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2019 Journal Article Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP). Journal of Food Engineering, 246, 86-94. doi: 10.1016/j.jfoodeng.2018.11.003 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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. |
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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 |
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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 |
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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 |
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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 |
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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 |
