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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 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 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 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 Lactobacillus rhamnosus GG encapsulation by spray-drying: milk proteins clotting control to produce innovative matricesGuerin, Justine, Petit, Jeremy, Burgain, Jennifer, Borges, Frederic, Bhandari, Bhesh, Perroud, Carole, Desobry, Stephane, Scher, Joel and Gaiani, Claire (2017). Lactobacillus rhamnosus GG encapsulation by spray-drying: milk proteins clotting control to produce innovative matrices. Journal of Food Engineering, 193, 10-19. doi: 10.1016/j.jfoodeng.2016.08.008 |
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2017 Book Chapter Spray drying of bioactivesFang, Zhongxiang and Bhandari, Bhesh (2017). Spray drying of bioactives. Engineering foods for bioactives stability and delivery. (pp. 261-284) edited by Yrjö H. Roos and Yoav D. Livney. New York, NY, United States: Springer. doi: 10.1007/978-1-4939-6595-3_10 |
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2017 Conference Publication In-transit ripening of mango fruit: Concepts and considerationsMott, K., Hofman, P. J., Joyce, D. C., Macnish, A. J. and Bhandari, B. (2017). In-transit ripening of mango fruit: Concepts and considerations. XI International Mango Symposium, Darwin, Northern Territory, Australia, 28th September- 3rd. October 2015. Leuven, Belgium: International Society for Horticultural Science. doi: 10.17660/ActaHortic.2017.1183.50 |
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2017 Book Chapter PrefaceZhang, Min, Bhandari, Bhesh and Fang, Zhongxiang (2017). Preface. Handbook of drying of vegetables and vegetable products. (pp. ix-x) edited by Min Zhang, Bhesh Bhandari and Zhongxiang Fang. Boca Raton, FL United States: CRC Press. doi: 10.4324/9781315152677 |
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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. |
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2017 Conference Publication Effect of bubbling of gas and low power ultrasound in supersaturated solution of lactose on its crystallisationAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of bubbling of gas and low power ultrasound in supersaturated solution of lactose on its crystallisation. third International Symposium on Minerals and Dairy Products (MADP), Wuxi, China, 20-22 September 2017. |
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2017 Book Handbook of drying of vegetables and vegetable productsZhang, Min, Bhandari, Bhesh and Fang, Zhongxiang (2017). Handbook of drying of vegetables and vegetable products. Boca Raton, FL, United States: CRC Press. doi: 10.4324/9781315152677 |
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2016 Journal Article Quality of restructured cookies made from old stalks of Asparagus officinalis using various drying methodsLiu, Zhenbin, Zhang, Min, Bhandari, Bhesh, Yang, Zaixing and Wang, Yuchuan (2016). Quality of restructured cookies made from old stalks of Asparagus officinalis using various drying methods. Drying Technology, 34 (16), 1936-1947. doi: 10.1080/07373937.2016.1144198 |
