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2018 Journal Article Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginateKhanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta, Liu, Dasong, Zhou, Peng and Bansal, Nidhi (2018). Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocolloids, 83, 97-108. doi: 10.1016/j.foodhyd.2018.03.015 |
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2018 Journal Article Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound-assisted microwave vacuum fryingHuang, Meng-sha, Zhang, Min and Bhandari, Bhesh (2018). Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound-assisted microwave vacuum frying. Journal of Food Process Engineering, 41 (6) e12835, e12835. doi: 10.1111/jfpe.12835 |
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2018 Journal Article Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoesLiu, Zhenbin, Zhang, Min and Bhandari, Bhesh (2018). Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes. International Journal of Biological Macromolecules, 117, 1179-1187. doi: 10.1016/j.ijbiomac.2018.06.048 |
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2018 Journal Article Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave-assisted vacuum fryingQiu, Liqing, Zhang, Min, Wang, Yuchuan and Bhandari, Bhesh (2018). Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave-assisted vacuum frying. Journal of Food Process Engineering, 41 (8) e12879, e12879. doi: 10.1111/jfpe.12879 |
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2018 Journal Article Creation of internal structure of mashed potato construct by 3D printing and its textural propertiesLiu, Zhenbin, Bhandari, Bhesh, Prakash, Sangeeta and Zhang, Min (2018). Creation of internal structure of mashed potato construct by 3D printing and its textural properties. Food Research International, 111, 534-543. doi: 10.1016/j.foodres.2018.05.075 |
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2018 Journal Article Effects of microwave-assisted pulse-spouted bed freeze-drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militarisWu, Xiao-Fei, Zhang, Min, Bhandari, Bhesh and Li, Zhongqin (2018). Effects of microwave-assisted pulse-spouted bed freeze-drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militaris. Journal of the science of food and agriculture, 98 (12), 4634-4643. doi: 10.1002/jsfa.8993 |
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2018 Journal Article Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrateAzam, Roknul S. M., Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2018). Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate. Food Biophysics, 13 (3), 250-262. doi: 10.1007/s11483-018-9531-x |
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2018 Journal Article Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum fried apple chipsShen, Xu, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2018). Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum fried apple chips. Journal of the Science of Food and Agriculture, 98 (12), 4436-4444. doi: 10.1002/jsfa.8966 |
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2018 Journal Article Microorganism control and product quality improvement of twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurizationXu, Jicheng, Zhang, Min, Bhandari, Bhesh and Cao, Ping (2018). Microorganism control and product quality improvement of twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurization. LWT, 95, 65-71. doi: 10.1016/j.lwt.2018.04.067 |
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2018 Journal Article 3D printed milk protein food simulant: improving the printing performance of milk protein concentration by incorporating whey protein isolateLiu, Yaowei, Liu, Dasong, Wei, Guanmian, Ma, Ying, Bhandari, Bhesh and Zhou, Peng (2018). 3D printed milk protein food simulant: improving the printing performance of milk protein concentration by incorporating whey protein isolate. Innovative Food Science and Emerging Technologies, 49, 116-126. doi: 10.1016/j.ifset.2018.07.018 |
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2018 Journal Article Foaming properties and foam structure of milk during storageHo, Thao M., Le, Thi Huynh Anh, Yan, Anna, Bhandari, Bhesh R. and Bansal, Nidhi (2018). Foaming properties and foam structure of milk during storage. Food Research International, 116, 379-386. doi: 10.1016/j.foodres.2018.08.051 |
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2018 Journal Article Gelation of an alginate film via spraying of calcium chloride dropletsLee, Boon-Beng, Bhandari, Bhesh R. and Howes, Tony (2018). Gelation of an alginate film via spraying of calcium chloride droplets. Chemical Engineering Science, 183, 1-12. doi: 10.1016/j.ces.2018.02.049 |
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2018 Journal Article Influence of different functional ingredients on physical properties, rheology, tribology and oral perceptions of no fat stirred yoghurtNg, Sophia Bao Xian, Nguyen, Phuong T M, Bhandari, Bhesh and Prakash, Sangeeta (2018). Influence of different functional ingredients on physical properties, rheology, tribology and oral perceptions of no fat stirred yoghurt. Journal of Texture Studies, 49 (3), 274-285. doi: 10.1111/jtxs.12307 |
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2018 Journal Article Applicability of a colorimetric indicator label for monitoring freshness of fresh-cut green bell pepperChen, Hui-zhi, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2018). Applicability of a colorimetric indicator label for monitoring freshness of fresh-cut green bell pepper. Postharvest Biology and Technology, 140, 85-92. doi: 10.1016/j.postharvbio.2018.02.011 |
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2018 Journal Article Materials properties of printable edible inks and printing parameters optimization during 3D printing: a reviewFeng, Chunyan, Zhang, Min and Bhandari, Bhesh (2018). Materials properties of printable edible inks and printing parameters optimization during 3D printing: a review. Critical Reviews in Food Science and Nutrition, 59 (19), 1-25. doi: 10.1080/10408398.2018.1481823 |
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2018 Journal Article Molecular dynamics simulation on moisture diffusion process for drying of porous media in nanoporesYuan, Yuejin, Zhang, Jin, Wang, Dong, Xu, Yingying and Bhandari, Bhesh (2018). Molecular dynamics simulation on moisture diffusion process for drying of porous media in nanopores. International Journal of Heat and Mass Transfer, 121, 555-564. doi: 10.1016/j.ijheatmasstransfer.2017.12.126 |
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2018 Journal Article Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufactureNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture. International Journal of Dairy Technology, 71 (2), 417-431. doi: 10.1111/1471-0307.12482 |
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2018 Journal Article Influence of gas addition on crystallisation behaviour of lactose from supersaturated solutionAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2018). Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution. Food and Bioproducts Processing, 109, 86-97. doi: 10.1016/j.fbp.2018.03.003 |
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2018 Journal Article Changes in physicochemical properties of rice in response to high-temperature fluidized bed drying and temperingTruong, Tuyen, Truong, Vinh, Fukai, Shu and Bhandari, Bhesh (2018). Changes in physicochemical properties of rice in response to high-temperature fluidized bed drying and tempering. Drying Technology, 37 (3), 1-10. doi: 10.1080/07373937.2018.1452031 |
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2018 Journal Article Effect of blanching on volatile compounds and structural aspects of Cordyceps militaris dried by microwave-assisted pulse-spouted bed freeze-drying (MPSFD)Wu, Xiao-fei, Zhang, Min, Bhandari, Bhesh and Li, Zhongqin (2018). Effect of blanching on volatile compounds and structural aspects of Cordyceps militaris dried by microwave-assisted pulse-spouted bed freeze-drying (MPSFD). Drying Technology, 37 (1), 1-13. doi: 10.1080/07373937.2018.1433685 |
