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2017 Journal Article Freeze drying and vacuum impregnating characteristics of Nostoc sphaeroides KützingLv, Weiqiao, Zhang, Min, Bhandari, Bhesh, Wang, Yuchuan and Liu, Chunquan (2017). Freeze drying and vacuum impregnating characteristics of Nostoc sphaeroides Kützing. Drying Technology, 35 (11), 1379-1387. doi: 10.1080/07373937.2017.1323336 |
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2017 Journal Article Dehydration of asparagus cookies by combined vacuum infrared radiation and pulse-spouted microwave vacuum dryingLiu, Zhenbin, Zhang, Min, Fang, Zhongxiang, Bhandari, Bhesh and Yang, Zaixing (2017). Dehydration of asparagus cookies by combined vacuum infrared radiation and pulse-spouted microwave vacuum drying. Drying Technology, 35 (11), 1291-1301. doi: 10.1080/07373937.2017.1330755 |
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2017 Journal Article Use of gases in dairy manufacturing: a reviewAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2017). Use of gases in dairy manufacturing: a review. Critical Reviews in Food Science and Nutrition, 58 (15), 1-13. doi: 10.1080/10408398.2017.1333488 |
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2017 Journal Article Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum fryingSu, Ya, Zhang, Min, Zhang, Weiming, Liu, Chunquqn and Bhandari, Bhesh (2017). Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying. Drying Technology, 36 (3), 294-306. doi: 10.1080/07373937.2017.1326500 |
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2017 Journal Article Size-based fractionation of native milk fat globules by two-stage centrifugal separationDhungana, Pramesh, Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Size-based fractionation of native milk fat globules by two-stage centrifugal separation. Innovative Food Science and Emerging Technologies, 41, 235-243. doi: 10.1016/j.ifset.2017.03.011 |
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2017 Journal Article Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetablesMa, Liang, Zhang, Min, Bhandari, Bhesh and Gao, Zhongxue (2017). Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends in Food Science and Technology, 64, 23-38. doi: 10.1016/j.tifs.2017.03.005 |
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2017 Journal Article Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fatTruong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat. Food Research International, 95, 82-90. doi: 10.1016/j.foodres.2017.02.022 |
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2017 Journal Article Impact of rheological properties of mashed potatoes on 3D printingLiu, Zhenbin, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2017). Impact of rheological properties of mashed potatoes on 3D printing. Journal of Food Engineering, 220, 76-82. doi: 10.1016/j.jfoodeng.2017.04.017 |
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2017 Journal Article Encapsulation of tea tree oil by amorphous beta-cyclodextrin powderShrestha, Meena, Ho, Thao M. and Bhandari, Bhesh R. (2017). Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder. Food Chemistry, 221, 1474-1483. doi: 10.1016/j.foodchem.2016.11.003 |
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2017 Journal Article Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill)Lv, Weiqiao, Zhang, Min, Bhandari, Bhesh, Yang, Zaixing and Wang, Yuchuan (2017). Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill). Drying Technology, 35 (9), 1075-1084. doi: 10.1080/07373937.2016.1231201 |
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2017 Journal Article Use of imaging techniques to identify efficient controlled release systems of: Lactobacillus rhamnosus GG during in vitro digestionGuerin, Justine, Burgain, Jennifer, Borges, Frédéric, Bhandari, Bhesh, Desobry, Stéphane, Scher, Joël and Gaiani, Claire (2017). Use of imaging techniques to identify efficient controlled release systems of: Lactobacillus rhamnosus GG during in vitro digestion. Food and Function, 8 (4), 1587-1598. doi: 10.1039/c6fo01737a |
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2017 Journal Article Investigation of nanovesicle liposome powder production from soy lecithin by spray dryingChun, J. -Y., Godoi, F. C., Bansal, N., Morand, M. and Bhandari, B. (2017). Investigation of nanovesicle liposome powder production from soy lecithin by spray drying. Drying Technology, 35 (8), 1020-1028. doi: 10.1080/07373937.2016.1229333 |
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2017 Journal Article Investigation on fish surimi gel as promising food material for 3D printingWang, Lin, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2017). Investigation on fish surimi gel as promising food material for 3D printing. Journal of Food Engineering, 220, 101-108. doi: 10.1016/j.jfoodeng.2017.02.029 |
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2017 Journal Article Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oilsLi, Bing-Zheng, Truong, Tuyen and Bhandari, Bhesh (2017). Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils. Food Chemistry, 218, 199-206. doi: 10.1016/j.foodchem.2016.09.059 |
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2017 Journal Article Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk GelsKhanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2017). Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels. Food Biophysics, 12 (2), 141-150. doi: 10.1007/s11483-017-9470-y |
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2017 Journal Article Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storageBansal, Nidhi, Truong, Tuyen and Bhandari, Bhesh (2017). Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage. Dairy Science and Technology, 96 (6), 861-872. doi: 10.1007/s13594-016-0307-0 |
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2017 Journal Article Methods to characterize the structure of food powders–a reviewHo, Thao M. , Truong, Tuyen and Bhandari, Bhesh R. (2017). Methods to characterize the structure of food powders–a review. Bioscience, Biotechnology, and Biochemistry, 81 (4), 651-671. doi: 10.1080/09168451.2016.1274643 |
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2017 Journal Article Recent development in 3D food printingYang, Fan, Zhang, Min and Bhandari, Bhesh (2017). Recent development in 3D food printing. Critical Reviews in Food Science and Nutrition, 57 (14), 3145-3153. doi: 10.1080/10408398.2015.1094732 |
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2017 Book Non-equilibrium states and glass transitions in foods: processing effects and product-specific implicationsBhesh Bhandari and Yrjö H. Roos eds. (2017). Non-equilibrium states and glass transitions in foods: processing effects and product-specific implications. Woodhead Publishing in Food Science, Technology and Nutrition, Kidlington, United Kingdom: Elsevier. |
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2017 Book Chapter Introduction to Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods SystemsBhandari, Bhesh and Roos, Yrjo H. (2017). Introduction to Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods Systems. Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods Systems. (pp. XXXIII-L) edited by Bhandari, B. and Roos, Y. H.. Cambridge, MA United States: Woodhead. |
