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2013 Journal Article Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose PowderFang, Zhongxiang, Wang, Ruobing and Bhandari, Bhesh (2013). Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder. Drying Technology, 31 (13-14), 1643-1652. doi: 10.1080/07373937.2013.770011 |
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2013 Journal Article Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier MaterialShi, Qilong, Fang, Zhongxiang and Bhandari, Bhesh (2013). Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material. Drying Technology, 31 (13-14), 1681-1692. doi: 10.1080/07373937.2013.783593 |
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2013 Journal Article The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and MaltodextrinSohail, Asma, Turner, Mark S., Coombes, Allan and Bhandari, Bhesh (2013). The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin. Food and Bioprocess Technology, 6 (10), 2763-2769. doi: 10.1007/s11947-012-0938-y |
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2013 Journal Article Stability and Probiotic Properties of Lactobacillus plantarum Spray-Dried with Protein and Other ProtectantsLapsiri, Wanticha, Bhandari, Bhesh and Wanchaitanawong, Penkhae (2013). Stability and Probiotic Properties of Lactobacillus plantarum Spray-Dried with Protein and Other Protectants. Drying Technology, 31 (13-14), 1723-1733. doi: 10.1080/07373937.2013.775658 |
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2013 Journal Article Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storageLe, Thao T., Holland, John W., Bhandari, Bhesh, Alewood, Paul F. and Deeth, Hilton C. (2013). Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage. International Dairy Journal, 31 (2), 83-91. doi: 10.1016/j.idairyj.2013.02.013 |
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2013 Journal Article Effect of encapsulation of D-limonene on the moisture adsorption property of beta-cyclodextrinFang, Zhongxiang, Comino, Penelope Ruth and Bhandari, Bhesh (2013). Effect of encapsulation of D-limonene on the moisture adsorption property of beta-cyclodextrin. LWT - Food Science and Technology, 51 (1), 164-169. doi: 10.1016/j.lwt.2012.09.016 |
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2013 Journal Article Physico-chemical properties of different forms of bovine lactoferrinBokkhim, Huma, Bansal, Nidhi, Grndahl, Lisbeth and Bhandari, Bhesh (2013). Physico-chemical properties of different forms of bovine lactoferrin. Food Chemistry, 141 (3), 3007-3013. doi: 10.1016/j.foodchem.2013.05.139 |
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2013 Journal Article Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried ParticlesXu, Yun Yun, Howes, Tony, Adhikari, Benu and Bhandari, Bhesh (2013). Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles. Drying Technology, 31 (16), 1939-1950. doi: 10.1080/07373937.2013.802331 |
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2013 Book Chapter Introduction to food powdersBhandari, B. (2013). Introduction to food powders. Handbook of Food Powders: Processes and Properties. (pp. 1-26) edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck. Sawston, Cambridge, UK: Woodhead Publishing. doi: 10.1533/9780857098672.1 |
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2013 Conference Publication Ethylene gas from an ethylene-α-cyclodextrin inclusion complex powder ripens 'Calypso' mango fruitHo, B. T., Bhandari, B. R., Joyce, D. C. and Hofman, P. J. (2013). Ethylene gas from an ethylene-α-cyclodextrin inclusion complex powder ripens 'Calypso' mango fruit. 7th International Postharvest Symposium (IPS 2012), Kuala Lumpur, Malaysia, 25 - 29 June 2012. Leuven, Belgium: International Society for Horticultural Science. doi: 10.17660/ActaHortic.2013.1012.41 |
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2013 Book Handbook of food powders: processes and propertiesBhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck eds. (2013). Handbook of food powders: processes and properties. Woodhead Publishing Series in Food Science, Technology and Nutrition, Cambridge, UK: Woodhead Publishing. doi: 10.1533/9780857098672 |
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2013 Book Chapter PrefaceBhandari, Bhesh, Bansal, Nidhi, Zhang, Min and Schuck, Pierre (2013). Preface. Handbook of food powders: processes and properties. (pp. xxvii-xxviii) Woodhead Publishing Limited: Cambridge, United Kingdom. doi: 10.1016/B978-0-85709-513-8.50030-3 |
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2013 Book Chapter Spray drying for food powder productionWoo, M. W. and Bhandari, B. (2013). Spray drying for food powder production. Handbook of Food Powders: Processes and Properties. (pp. 29-56) edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck. Sawston, Cambridge, UK: Woodhead Publishing. doi: 10.1533/9780857098672.1.29 |
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2012 Journal Article Investigation of relationship between surface tension of feed solution containing various proteins and surface composition and morphology of powder particlesXu, Yun Yun, Howes, Tony, Adhikari, Benu and Bhandari, Bhesh (2012). Investigation of relationship between surface tension of feed solution containing various proteins and surface composition and morphology of powder particles. Drying Technology, 30 (14), 1548-1562. doi: 10.1080/07373937.2012.696571 |
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2012 Journal Article Kinetics of enthalpy relaxation of milk protein concentrate powder upon ageing and its effect on solubilityHaque, Enamul, Whittaker, Andrew K., Gidley, Michael J., Deeth, Hilton C., Fibrianto, Kiki and Bhandari, Bhesh R. (2012). Kinetics of enthalpy relaxation of milk protein concentrate powder upon ageing and its effect on solubility. Food Chemistry, 134 (3), 1368-1373. doi: 10.1016/j.foodchem.2012.03.034 |
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2012 Journal Article Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juiceFang, Zhongxiang and Bhandari, Bhesh (2012). Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Research International, 48 (2), 478-483. doi: 10.1016/j.foodres.2012.05.025 |
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2012 Journal Article Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food productsSohail, Asma, Turner, Mark S., Prabawati, Elisabeth Kartika, Coombes, Allan G. A. and Bhandari, Bhesh (2012). Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products. International Journal of Food Microbiology, 157 (2), 162-166. doi: 10.1016/j.ijfoodmicro.2012.04.025 |
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2012 Journal Article Novel alginate gel microspheres produced by impinging aerosols for oral delivery of proteinsHariyadi, Dewi Melani, Wang, Yiwei, Lin, Sharon Chien-Yu, Bostrom, Thor, Bhandari, Bhesh and Coombes, Allan G. A. (2012). Novel alginate gel microspheres produced by impinging aerosols for oral delivery of proteins. Journal of Microencapsulation, 29 (3), 250-261. doi: 10.3109/02652048.2011.646329 |
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2012 Journal Article A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrateLe, Thao T., Deeth, Hilton C., Bhandari, Bhesh, Alewood, Paul F. and Holland, John W. (2012). A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate. Food Chemistry, 132 (1), 655-662. doi: 10.1016/j.foodchem.2011.11.012 |
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2012 Journal Article Direct encapsulation of small molecule hydrophilic and hydrophobic actives in alginate microspheres using a novel impinging aerosols methodSohail, A., Bhandari, B., Turner, M. S. and Coombes, A. G. A. (2012). Direct encapsulation of small molecule hydrophilic and hydrophobic actives in alginate microspheres using a novel impinging aerosols method. Journal of Drug Delivery Science and Technology, 22 (2), 139-143. doi: 10.1016/S1773-2247(12)50018-3 |
