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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 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 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 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 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 |
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2018 Journal Article In vitro lipolysis of dairy and soy based infant formulaNguyen, Thao T.P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2018). In vitro lipolysis of dairy and soy based infant formula. Food Research International, 106, 696-705. doi: 10.1016/j.foodres.2018.01.003 |
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2018 Journal Article Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technologySu, Ya, Zhang, Min, Bhandari, Bhesh and Zhang, Weiming (2018). Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology. Ultrasonics Sonochemistry, 44, 368-379. doi: 10.1016/j.ultsonch.2018.02.049 |
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2018 Journal Article Effect of starch modification in the whole white rice grains on physicochemical properties of two contrasting rice varietiesNawaz, Malik Adil, Fukai, Shu, Prakash, Sangeeta and Bhandari, Bhesh (2018). Effect of starch modification in the whole white rice grains on physicochemical properties of two contrasting rice varieties. Journal of Cereal Science, 80, 143-149. doi: 10.1016/j.jcs.2018.02.007 |
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2018 Journal Article Effects of three types of modified atmospheric packaging on the physicochemical properties of selected glutinous riceNawaz, Malik A., Fukai, Shu, Prakash, Sangeeta and Bhandari, Bhesh (2018). Effects of three types of modified atmospheric packaging on the physicochemical properties of selected glutinous rice. Journal of Stored Products Research, 76, 85-95. doi: 10.1016/j.jspr.2018.01.005 |
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2018 Journal Article Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butterTruong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2018). Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter. Journal of Food Engineering, 226, 9-21. doi: 10.1016/j.jfoodeng.2018.01.012 |
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2018 Journal Article An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2-α-cyclodextrin complex powder: a preliminary studyHo, Thao M., Howes, Tony and Bhandari, Bhesh R. (2018). An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2-α-cyclodextrin complex powder: a preliminary study. Journal of Food Processing and Preservation, 42 (2) e13514, e13514. doi: 10.1111/jfpp.13514 |
