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2019 Journal Article Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fatTruong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2019). Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat. International Dairy Journal, 93, 45-56. doi: 10.1016/j.idairyj.2019.02.001 |
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2019 Journal Article A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militarisWu, Xiao-fei, Zhang, Min and Bhandari, Bhesh (2019). A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris. Innovative Food Science and Emerging Technologies, 54, 34-42. doi: 10.1016/j.ifset.2019.03.003 |
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2019 Journal Article Improving hydrophilic barriers of encapsulated compounds in Ca-alginate microgel particles through a new ionotropic gelation method for double emulsion dropletsLee, Boon-Beng, Bhandari, Bhesh R., Ching, Su Hung and Howes, Tony (2019). Improving hydrophilic barriers of encapsulated compounds in Ca-alginate microgel particles through a new ionotropic gelation method for double emulsion droplets. Food Biophysics, 14 (4), 365-382. doi: 10.1007/s11483-019-09586-y |
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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 Time dependent gelling properties of cuboid alginate gels made by external gelation method: effects of alginate-CaCl2 solution ratios and pHRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2019). Time dependent gelling properties of cuboid alginate gels made by external gelation method: effects of alginate-CaCl2 solution ratios and pH. Food Hydrocolloids, 90, 232-240. doi: 10.1016/j.foodhyd.2018.12.022 |
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2019 Journal Article Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolateMantihal, Sylvester, Prakash, Sangeeta, Godoi, Fernanda Condi and Bhandari, Bhesh (2019). Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate. Food Research International, 119, 161-169. doi: 10.1016/j.foodres.2019.01.056 |
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2019 Journal Article Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosusNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosus. LWT, 105, 16-22. doi: 10.1016/j.lwt.2019.01.063 |
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2019 Journal Article Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms water state of microwave-assisted vacuum fried purple-fleshed sweet potato slicesFan, Kai, Zhang, Min and Bhandari, Bhesh (2019). Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices. Food and Bioproducts Processing, 115, 154-164. doi: 10.1016/j.fbp.2019.03.011 |
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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 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 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 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 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 |
