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2007 Journal Article Production of sub-micron emulsions by ultrasound and microfluidization techniquesJafari, Seid Mahdi, He, Yinghe and Bhandari, Bhesh (2007). Production of sub-micron emulsions by ultrasound and microfluidization techniques. Journal of Food Engineering, 82 (4), 478-488. doi: 10.1016/j.jfoodeng.2007.03.007 |
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2007 Journal Article Development of stickiness of whey protein isolate and lactose droplets during convective dryingAdhikari, B., Howes, T., Shrestha, A. K. and Bhandari, B. R. (2007). Development of stickiness of whey protein isolate and lactose droplets during convective drying. Chemical Engineering And Processing, 46 (5), 420-428. doi: 10.1016/j.cep.2006.07.014 |
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2007 Journal Article Encapsulation of nanoparticles of d-limonene by spray drying: Role of emulsifiers and emulsifying techniquesJafari, S. M., He, Y. H. and Bhandari, B. (2007). Encapsulation of nanoparticles of d-limonene by spray drying: Role of emulsifiers and emulsifying techniques. Drying Technology, 25 (4-6), 1069-1079. doi: 10.1080/07373930701396758 |
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2007 Conference Publication Controlled production and characterisation of biopolymer gel particlesBurey, P., Bhandari, B. R., Howes, T. and Gidley, M. (2007). Controlled production and characterisation of biopolymer gel particles. CHEMECA 2007, Melbourne, Victoria, 23-26 September 2007. Barton, ACT: Engineers Australia. |
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2007 Book Chapter Stickiness and caking in food preservationBhandari, Bhesh (2007). Stickiness and caking in food preservation. Handbook of Food Preservation. (pp. 387-402) edited by M. Shafiur Rahman. USA: Taylor and Francis. |
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2007 Journal Article Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT)Shrestha, A. K., Ua-Arak, T., Adhikari, B. P., Howes, T. and Bhandari, B. R. (2007). Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). International Journal of Food Properties, 10 (3), 661-673. doi: 10.1080/10942910601109218 |
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2007 Journal Article Production of sub-micron emulsions by ultrasound and microfluidization techniquesJafari, S. M., He, Y. H. and Bhandari, B (2007). Production of sub-micron emulsions by ultrasound and microfluidization techniques. Journal of Food Engineering, 82 (4), 478-488. doi: 10.1016/j.foodeng.2007.03.007 |
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2007 Journal Article Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutionsAdhikari, B,, Howes, T., Shrestha, A. and Bhandari, B. R. (2007). Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions. Journal of Food Engineering, 79 (4), 1136-1143. doi: 10.1016/j.jfoodeng.2006.04.002 |
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2007 Book Chapter Ultrasound in food processing and preservationTorley, P. and Bhandari, B. R. (2007). Ultrasound in food processing and preservation. Handbook of Food Preservation. (pp. 713-740) edited by M. Shafiur Rahman. USA: Taylor and Francis. |
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2007 Journal Article Role of powder particle size on the encapsulation efficiency of oils during spray dryingJafari, S. M., He, Y. H. and Bhandari, B. (2007). Role of powder particle size on the encapsulation efficiency of oils during spray drying. Drying Technology, 25 (4-6), 1081-1089. doi: 10.1080/07373930701397343 |
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2007 Journal Article Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniquesJafari, S. M., He, Y. H. and Bhandari, B. (2007). Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques. Food Research International, 40 (7), 862-873. doi: 10.1016/j.foodres.2007.02.002 |
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2007 Journal Article Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)Liu, Y. T., Bhandari, B. and Zhou, W. B. (2007). Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC). Journal of Food Engineering, 81 (3), 599-610. doi: 10.1016/j.jfoodeng.2006.12.017 |
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2007 Journal Article Mikroenkapsulasi d-limonen untuk perisaan produk ekstrusiYuliani, S., Torley, P. and Bhandari, B. R. (2007). Mikroenkapsulasi d-limonen untuk perisaan produk ekstrusi. Jurnal Teknologi Industri Pertanian, 17 (2), 54-60. |
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2007 Journal Article Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powdersShrestha, A. K., Howes, T., Adhikari, B. P., Wood, B. J. and Bhandari, B. R. (2007). Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders. Food Chemistry, 104 (4), 1436-1444. doi: 10.1016/j.foodchem.2007.02.015 |
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2007 Journal Article Prediction of lactose crystals present in supersaturated lactose and whey solutions by measuring the water activityBhandari, B. and Burel, B. (2007). Prediction of lactose crystals present in supersaturated lactose and whey solutions by measuring the water activity. International Journal of Food Properties, 10 (1), 163-171. doi: 10.1080/10942910601024938 |
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2007 Journal Article Use of solute fixed coordinate system and method of lines for prediction of drying kinetics and surface stickiness of single droplet during convective dryingAdhikari, B., Howes, T. and Bhandari, B, R. (2007). Use of solute fixed coordinate system and method of lines for prediction of drying kinetics and surface stickiness of single droplet during convective drying. Chemical Engineering And Processing, 46 (5), 405-419. doi: 10.1016/j.cep.2006.06.018 |
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2007 Book Chapter Spray drying and powder propertiesBhandari, Bhesh (2007). Spray drying and powder properties. Food Drying Science and Technology. (pp. 215-248) edited by Y. H. Hui, C. Clary, M. M. Farid, O. O. Fasina, A. Noohorm and J. Welti-Chanes. USA: DEStech Publications, Inc. |
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2007 Journal Article Optimization of nano-emulsions production by microfluidizationJafari, S. M., He, Y. and Bhandari, B. (2007). Optimization of nano-emulsions production by microfluidization. European Food Research And Technology, 225 (5-6), 733-741. doi: 10.1007/s00217-006-0476-9 |
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2007 Conference Publication Keeping quality of dairy ingredientsSchuck, P., Mejean, S., Dolivet, A., Jeantet, R. and Bhandari, B. (2007). Keeping quality of dairy ingredients. Les Ulis Cedex A: Edp Sciences S A. doi: 10.1051/lait:2007011 |
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2007 Journal Article Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus musclesJayasooriya, S. D., Torley, P. J., D'Arcy, B. R. and Bhandari, B. R. (2007). Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Science, 75 (4), 628-639. doi: 10.1016/j.meatsci.2006.09.010 |
