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2010 Journal Article Rheological properties of cabbage pulpGong, Zhiqing, Zhang, Min, Bhandari, Bhesh, Mujumdar, Arun S. and Jin-Cai, Sun (2010). Rheological properties of cabbage pulp. International Journal of Food Properties, 13 (5), 1066-1073. doi: 10.1080/10942910902954551 |
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2010 Journal Article Volatile components in three commercial douchies, a Chinese traditional salt-fermented soybean foodWang, LJ, Mu, HL, Liu, HJ, Bhandari, B, Saito, M and Li, LT (2010). Volatile components in three commercial douchies, a Chinese traditional salt-fermented soybean food. International Journal of Food Properties, 13 (5), 1117-1133. doi: 10.1080/10942910902968726 |
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2010 Journal Article Protein conformational modifications and kinetics of water-protein interactions in milk protein concentrate powder upon aging: Effect on solubilityHaque, Enamul, Bhandari, Bhesh R., Gidley, Michael J., Deeth, Hilton C., Moller, Sandie M. and Whittaker, Andrew K. (2010). Protein conformational modifications and kinetics of water-protein interactions in milk protein concentrate powder upon aging: Effect on solubility. Journal of Agriculture and Food Chemistry, 58 (13), 7748-7755. doi: 10.1021/jf1007055 |
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2010 Journal Article Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storageMimouni, A., Deeth, H. C., Whittaker, A. K., Gidley, M. J. and Bhandari, B. R. (2010). Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage. Journal of Dairy Science, 93 (2), 463-472. doi: 10.3168/jds.2009-2369 |
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2010 Book Chapter Chemical deterioration and physical instability of food powdersIntipunya, P. and Bhandari, B. R. (2010). Chemical deterioration and physical instability of food powders. Chemical deterioration and physical instability of food and beverages. (pp. 663-700) edited by Leif H. Skibsted, Jens Risbo and Mogens L. Anderson. Cambridge, U.K.: Woodhead Publishing; CRC Press LLC. doi: 10.1533/9781845699260.3.663 |
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2010 Book Chapter Development of a novel phase transition measurement device for solid food materials: Thermal mechanical compression test (TMCT)Liu, Y., Intipunya, P., Truong, T.T., Zhou, W. and Bhandari, B. R. (2010). Development of a novel phase transition measurement device for solid food materials: Thermal mechanical compression test (TMCT). Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10. (pp. 429-436) edited by David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford and Sanguansri Charoenrein. Ames, Iowa, U.S.A.: Wiley-Blackwell. doi: 10.1002/9780470958193.ch32 |
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2010 Journal Article Changes during processing and sodium chloride supplementation on the physical and chemical properties of douchiWang, Li-Jun, Cheng, Yong-Qiang, Yin, Li-Jun, Bhandari, Bhesh, Saito, Masayoshi and Li, Li-Te (2010). Changes during processing and sodium chloride supplementation on the physical and chemical properties of douchi. International Journal of Food Properties, 13 (1), 131-141. doi: 10.1080/10942910802256149 |
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2010 Book Chapter Beyond water: Waterlike functions of other biological compounds in a waterless systemBhandari, B. R. (2010). Beyond water: Waterlike functions of other biological compounds in a waterless system. Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10. (pp. 157-164) edited by David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford and Sanguansri Charoenrein. Ames, Iowa, U.S.A.: Wiley-Blackwell. doi: 10.1002/9780470958193.ch11 |
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2010 Conference Publication Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effectsMimouni, Arnaud, Deeth, Hilton C., Whittaker, Andrew K., Gidley, Michael J. and Bhandari, Bhesh R. (2010). Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects. 4th International Symposium on Spray Dried Dairy Products, Melbourne, Vic., Australia, 15-17th April 2009. Paris, France: Springer France. doi: 10.1051/dst/2010002 |
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2010 Journal Article Measurement of glass-rubber transition temperature of rice by thermal mechanical compression test (TMCT)Tuyen, Tuyen Truong, Fukai, Shu, Vinh, Vinh and Bhandari, Bhesh (2010). Measurement of glass-rubber transition temperature of rice by thermal mechanical compression test (TMCT). International Journal of Food Properties, 13 (1), 176-183. doi: 10.1080/10942910802259135 |
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2010 Book Chapter Kinetics of enthalpy relaxation in corn syrup–sucrose mixturesBhandari, B. R. and Hartel, R. W. (2010). Kinetics of enthalpy relaxation in corn syrup–sucrose mixtures. Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10. (pp. 419-428) edited by David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford and Sanguansri Charoenrein. Ames, Iowa, U.S.A.: Wiley-Blackwell. doi: 10.1002/9780470958193.ch31 |
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2009 Journal Article A modified cyclone stickiness test for characterizing food powdersIntipunya, P., Shrestha, A., Howes, T. and Bhandari, B. (2009). A modified cyclone stickiness test for characterizing food powders. Journal of Food Engineering, 94 (3-4), 300-306. doi: 10.1016/j.jfoodeng.2009.03.024 |
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2009 Journal Article Rehydration process of milk protein concentrate powder monitored by static light scatteringMimouni, Arnaud, Deeth, Hilton C., Whittaker, Andrew K., Gidley, Michael J. and Bhandari, Bhesh R. (2009). Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocolloids, 23 (7), 1958-1965. doi: 10.1016/j.foodhyd.2009.01.010 |
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2009 Journal Article Effect of addition of proteins on the production of amorphous sucrose powder through spray dryingAdhikari, B., Howes, T., Bhandari, B. R. and Langrish, T. A. G. (2009). Effect of addition of proteins on the production of amorphous sucrose powder through spray drying. JOURNAL OF FOOD ENGINEERING, 94 (2), 144-153. doi: 10.1016/j.jfoodeng.2009.01.029 |
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2009 Journal Article The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray dryingAdhikari, B., Howes, T., Wood, B. J. and Bhandari, B. R. (2009). The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying. Journal of Food Engineering, 94 (2), 135-143. doi: 10.1016/j.jfoodeng.2009.01.022 |
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2009 Journal Article Effect of water content on thermal behaviors of common buckwheat flour and starchZhou, Y.G., Li, D., Wang, L.J., Li, Y.B., Yang, B.N., Bhandari, B., Chen, X.D. and Mao, Z.H. (2009). Effect of water content on thermal behaviors of common buckwheat flour and starch. Journal of Food Engineering, 93 (2), 242-248. doi: 10.1016/j.jfoodeng.2009.01.021 |
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2009 Journal Article Microscopic structure of bayberry (Myrica Rubra Sieb. Et Zucc.) Juice HazeFang, Zhongxiang, Zhang, Min, Bhandari, Bhesh and Sun, Jin-Caid (2009). Microscopic structure of bayberry (Myrica Rubra Sieb. Et Zucc.) Juice Haze. International Journal of Food Properties, 12 (3), 549-555. doi: 10.1080/10942910801947730 |
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2009 Journal Article Fabrication of starch-based microparticles by an emulsification-crosslinking methodLi, B-Z., Wang, L-J., Li, D., Bhandari, B., Li, S-J., Lan, Y., Chen, X.D. and Mao, Z-H. (2009). Fabrication of starch-based microparticles by an emulsification-crosslinking method. Journal of Food Engineering, 92 (3), 250-254. doi: 10.1016/j.jfoodeng.2008.08.011 |
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2009 Other Outputs Device and method for preparing microparticlesBhandari, Bhesh (2009). Device and method for preparing microparticles. PCT/AU2008/001695. |
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2009 Journal Article Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurtWu, Sha, Li, Dong, Li, Shu-jun, Bhandari, Bhesh, Yang, Bao-ling, Chen, Xiao Dong and Mao, Zhi-huai (2009). Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurt. International Journal of Food Engineering, 5 (2) 3, 3.1-3.17. doi: 10.2202/1556-3758.1436 |
