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2018 Book Fundamentals of 3D food printing and applicationsGodoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min eds. (2018). Fundamentals of 3D food printing and applications. London, United Kingdom: Academic Press. doi: 10.1016/C2017-0-01591-4 |
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2018 Journal Article Micronization and nanosizing of particles for an enhanced quality of food: a reviewChen, Tong, Zhang, Min, Bhandari, Bhesh and Yang, Zaixing (2018). Micronization and nanosizing of particles for an enhanced quality of food: a review. Critical Reviews in Food Science and Nutrition, 58 (6), 993-1001. doi: 10.1080/10408398.2016.1236238 |
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2018 Conference Publication Effect of sodium azide addition and aging storage on casein micelle sizeSinaga, H., Deeth, H. and Bhandari, B. (2018). Effect of sodium azide addition and aging storage on casein micelle size. 1st International Conference on Agriculture, Environment and Food Security, AEFS 2017, Medan, Indonesia, 7-8 November 2017. Institute of Physics Publishing. doi: 10.1088/1755-1315/122/1/012083 |
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2018 Book Chapter Vegetable parts, herbs, and essential oilsYuliani, Sri, Bhandari, Bhesh and Sultana, Fatima (2018). Vegetable parts, herbs, and essential oils. Handbook of vegetables and vegetable processing: Second Edition. (pp. 889-914) edited by Muhammad Siddiq and Mark A. Uebersax. Chichester, West Sussex, United Kingdom: Wiley. doi: 10.1002/9781119098935.ch38 |
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2018 Journal Article New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: a reviewAl Faruq, Abdulla, Zhang, Min, Bhandari, Bhesh, Azam, S.M. Roknul and Khatun, Mst. Husne Ara (2018). New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: a review. Drying Technology, 37 (14), 1780-1792. doi: 10.1080/07373937.2018.1538157 |
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2018 Book Chapter Fresh-cut vegetablesKrasaekoopt, W. and Bhandari, Bhesh (2018). Fresh-cut vegetables. Handbook of vegetables and vegetable processing. (pp. 287-316) edited by Muhammad Siddiq and Mark A. Uebersax. Chichester, West Sussex, United Kingdom: Wiley. doi: 10.1002/9781119098935.ch12 |
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2018 Journal Article Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivarsNawaz, Malik A., Fukai, Shu, Prakash, Sangeeta and Bhandari, Bhesh (2018). Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars. International Journal of Food Properties, 21 (1), 1896-1910. doi: 10.1080/10942912.2018.1503301 |
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2017 Journal Article Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric methodTruong, Tuyen , Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method. Food Chemistry, 237, 667-676. doi: 10.1016/j.foodchem.2017.05.141 |
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2017 Journal Article Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of MolassesWang, Yong, Truong, Tuyen, Wang, Bao, Prakash, Sangeeta and Bhandari, Bhesh (2017). Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses. Sugar Tech, 20 (5), 1-11. doi: 10.1007/s12355-017-0570-2 |
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2017 Journal Article ZnO nanoparticles combined radio frequency heating: a novel method to control microorganism and improve product quality of prepared carrotsXu, Jicheng, Zhang, Min, Bhandari, Bhesh and Kachele, Robert (2017). ZnO nanoparticles combined radio frequency heating: a novel method to control microorganism and improve product quality of prepared carrots. Innovative Food Science and Emerging Technologies, 44, 46-53. doi: 10.1016/j.ifset.2017.07.025 |
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2017 Journal Article Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modelingMantihal, Sylvester, Prakash, Sangeeta, Condi Godoi, Fernanda and Bhandari, Bhesh (2017). Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling. Innovative Food Science and Emerging Technologies, 44, 21-29. doi: 10.1016/j.ifset.2017.09.012 |
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2017 Journal Article Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurtNguyen, Phuong T. M., Kravchuk, Olena, Bhandari, Bhesh and Prakash, Sangeeta (2017). Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids, 72, 90-104. doi: 10.1016/j.foodhyd.2017.05.035 |
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2017 Journal Article 3D printing: printing precision and application in food sectorLiu, Zhenbin, Zhang, Min, Bhandari, Bhesh and Wang, Yuchuan (2017). 3D printing: printing precision and application in food sector. Trends in Food Science and Technology, 69, 83-94. doi: 10.1016/j.tifs.2017.08.018 |
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2017 Journal Article A tribological analysis of cream cheeses manufactured with different fat contentNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017). A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 73, 155-165. doi: 10.1016/j.idairyj.2017.06.005 |
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2017 Journal Article Smart NMR method of measurement of moisture content of vegetables during microwave vacuum dryingLv, Weiqiao, Zhang, Min, Bhandari, Bhesh, Li, Linlin and Wang, Yuchuan (2017). Smart NMR method of measurement of moisture content of vegetables during microwave vacuum drying. Food and Bioprocess Technology, 10 (12), 2251-2260. doi: 10.1007/s11947-017-1991-3 |
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2017 Journal Article Effect of fat globule size on the churnability of dairy creamPanchal, Bhavesh R., Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of fat globule size on the churnability of dairy cream. Food Research International, 99 (1), 229-238. doi: 10.1016/j.foodres.2017.05.027 |
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2017 Journal Article Tribo-rheology and sensory analysis of a dairy semi-solidGodoi, Fernanda C., Bhandari, Bhesh R. and Prakash, Sangeeta (2017). Tribo-rheology and sensory analysis of a dairy semi-solid. Food Hydrocolloids, 70, 240-250. doi: 10.1016/j.foodhyd.2017.04.011 |
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2017 Journal Article Quantification of calcium alginate gel formation during ionic cross-linking by a novel colourimetric techniqueLee, Boon-Beng, Bhandari, Bhesh R. and Howes, Tony (2017). Quantification of calcium alginate gel formation during ionic cross-linking by a novel colourimetric technique. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 533, 116-124. doi: 10.1016/j.colsurfa.2017.08.033 |
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2017 Journal Article Investigation on lemon juice gel as food material for 3D printing and optimization of printing parametersYang, Fanli, Zhang, Min, Bhandari, Bhesh and Liu, Yaping (2017). Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters. LWT - Food Science and Technology, 87, 67-76. doi: 10.1016/j.lwt.2017.08.054 |
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2017 Journal Article Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic noseChen, Hui-Zhi, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2017). Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose. Lwt-Food Science and Technology, 87, 77-84. doi: 10.1016/j.lwt.2017.08.052 |
