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2009 Journal Article Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrateWang, B., Wang, L.J., Li, D., Bhandari, B., Wu, W.F., Shi, J., Chen, X.D. and Mao, Z.H. (2009). Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate. Journal of Food Engineering, 91 (3), 392-401. doi: 10.1016/j.jfoodeng.2008.09.032 |
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2009 Journal Article Rapid gains in yield and adoption of new maize varieties for complex hillside environments through farmer participation. II. Scaling-up the adoption through community-based seed production (CBSP)Tiwari, T. P., Ortiz-Ferrara, G., Urrea, C., Katuwal, R. B., Koirala, K. B., Prasad, R. C., Gurung, D. B., Sharma, D., Hamal, B., Bhandari, B. and Thapa, M. (2009). Rapid gains in yield and adoption of new maize varieties for complex hillside environments through farmer participation. II. Scaling-up the adoption through community-based seed production (CBSP). Field Crops Research, 111 (1-2), 144-151. doi: 10.1016/j.fcr.2008.11.007 |
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2009 Journal Article Physical properties of cryomilled rice starchDevi, A.F., Fibrianto, K., Torley, P.J. and Bhandari, B. (2009). Physical properties of cryomilled rice starch. Journal of Cereal Science, 49 (2), 278-284. doi: 10.1016/j.jcs.2008.11.005 |
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2009 Journal Article Gel particles from spray-dried disordered polysaccharidesBurey, P, Bhandari, BR, Howes, T and Gidley, MJ (2009). Gel particles from spray-dried disordered polysaccharides. CARBOHYDRATE POLYMERS, 76 (2), 206-213. doi: 10.1016/j.carbpol.2008.10.001 |
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2009 Book Chapter Sticky and collapse temperature: Measurements, data, and predictionsAdhikari, B.P. and Bhandari, B.R. (2009). Sticky and collapse temperature: Measurements, data, and predictions. Food Properties Handbook. (pp. 347-379) edited by M. Shafiur Rahman. United States: Taylor and Francis Group. |
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2009 Journal Article Physical and processing characteristics of extrudates made from starch and d-limonene mixturesYuliani, S., Torley, P.J. and Bhandari, B (2009). Physical and processing characteristics of extrudates made from starch and d-limonene mixtures. International Journal of Food Properties, 12 (3), 482-495. doi: 10.1080/10942910701867756 |
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2009 Journal Article Effects of high-temperature fluidized bed drying and tempering on kernel cracking and milling quality of Vietnamese rice varietiesTuyen, Truong Thuc, Truong, Vinh, Fukai, Shu and Bhandari, Bhesh (2009). Effects of high-temperature fluidized bed drying and tempering on kernel cracking and milling quality of Vietnamese rice varieties. Drying Technology, 27 (3), 486-494. doi: 10.1080/07373930802686099 |
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2009 Book Chapter Sticky and collapse temperature: Measurements, data, and predictionsAdhikari, Benu P. and Bhandari, Bhesh R. (2009). Sticky and collapse temperature: Measurements, data, and predictions. Food Properties Handbook, Second Edition. (pp. 347-380) CRC Press. |
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2009 Journal Article Starch pastes thinning during high-pressure homogenizationChe, L.M., Wang, L.J., Li, D., Bhandari, B., Ozkan, N., Chen, X.D. and Mao, Z.H. (2009). Starch pastes thinning during high-pressure homogenization. Carbohydrate Polymers, 75 (1), 32-38. doi: 10.1016/j.carbpol.2008.06.004 |
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2009 Book Chapter Glass-transition based approach in drying of foodsBhandari, B. and Adhikari, B. (2009). Glass-transition based approach in drying of foods. Advances in Food Dehydration. (pp. 38-62) edited by Ratti,C.. United States: Taylor & Francis Group. |
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2009 Journal Article Glass-Transition Based Approach in Drying of FoodsBhandari, Bhesh and Adhikari, Benu (2009). Glass-Transition Based Approach in Drying of Foods. Advances in Food Dehydration, 37-62. |
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2009 Journal Article Thermomechanical property of rice kernels studied by DMAJia, Hai-yan, Li, Dong, Lan, Yubin, Bhandari, Bhesh, Shi, John, Chen, Xiao Dong and Mao, Zhi-huai (2009). Thermomechanical property of rice kernels studied by DMA. International Journal of Food Engineering, 5 (2) 2, 2.1-2.13. doi: 10.2202/1556-3758.1563 |
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2009 Journal Article Drying of lemon myrtle (Backhousia citriodora) leaves: Retention of volatiles and colorBuchaillot, A., Caffin, N. and Bhandari, B. (2009). Drying of lemon myrtle (Backhousia citriodora) leaves: Retention of volatiles and color. Drying Technology, 27 (3), 445-450. doi: 10.1080/07373930802683740 |
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2009 Journal Article Confectionery gels: a review of formulation, rheological and structural aspectsBurey, P., Bhandari, B., Rutgers, R., Halley, P. and Torley, P. (2009). Confectionery gels: a review of formulation, rheological and structural aspects. International Journal of Food Properties, 12 (1) PII 906983236, 176-210. doi: 10.1080/10942910802223404 |
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2008 Journal Article Re-coalescence of emulsion droplets during high-energy emulsificationJafari, Seid Mahdi, Assadpoor, Elham, He, Yinghe and Bhandari, Bhesh R. (2008). Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocolloids, 22 (7), 1191-1202. doi: 10.1016/j.foodhyd.2007.09.006 |
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2008 Book Chapter Glass-transition based approach in drying of foodsBhandari, Bhesh and Adhikari, Benu (2008). Glass-transition based approach in drying of foods. Advances in Food Dehydration. (pp. 37-62) CRC Press. |
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2008 Journal Article Preparation of crosslinked starch microspheres and their drug loading and releasing propertiesFang, Yuan-yuan, Wang, Li-jun, Li, Dong, Li, Bing-zheng, Bhandari, Bhesh, Chen, Xiao Dong and Mao, Zhi-huai (2008). Preparation of crosslinked starch microspheres and their drug loading and releasing properties. Carbohydrate Polymers, 74 (3), 379-384. doi: 10.1016/j.carbpol.2008.03.005 |
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2008 Journal Article Application of the synthetic polymer approach to the glass transition of fruit leathersTorley, P. J., de Boer, J., Bhandari, B. R., Kasapis, S., Shrinivas, P. and Jiang, B. (2008). Application of the synthetic polymer approach to the glass transition of fruit leathers. Journal of Food Engineering, 86 (2), 243-250. doi: 10.1016/j.jfoodeng.2007.10.008 |
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2008 Journal Article Impact of caramelization on the glass transition temperature of several caramelized sugars. Part II: Mathematical modelingJiang, Bin, Liu, Yeting, Bhandari, Bhesh and Zhou, Weibiao (2008). Impact of caramelization on the glass transition temperature of several caramelized sugars. Part II: Mathematical modeling. Journal of Agricultural and Food Chemistry, 56 (13), 5148-5152. doi: 10.1021/jf703792x |
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2008 Journal Article Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sugars. Part I: Chemical AnalysesJiang, Bin, Liu, Yeting, Bhandari, Bhesh and Zhou, Weibiao (2008). Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sugars. Part I: Chemical Analyses. Journal of Agricultural and Food Chemistry, 56 (13), 5138-5147. doi: 10.1021/jf703791e |
