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2008 Journal Article Encapsulation efficiency of food flavours and oils during spray dryingJafari, Seid Mahdi, Assadpoor, Elham, He, Yinghe and Bhandari, Bhesh (2008). Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology, 26 (7), 816-835. doi: 10.1080/07373930802135972 |
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2008 Book Chapter Spray drying of food materials - process and product characteristicsBhandari, Bhesh R., Patel, Kamlseh. C. and Chen, Xiao Dong (2008). Spray drying of food materials - process and product characteristics. Drying Technologies in Food Processing. (pp. 113-157) edited by Chen, Xiao Dong and Mujumdar, Arun. S.. West Sussex, United Kingdom: Blackwell Publishing Ltd. |
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2008 Journal Article Hydrocolloid Gel Particles: Formation, Characterization, and ApplicationBurey, P., Bhandari, B. R., Howes, T. and Gidley, M. J. (2008). Hydrocolloid Gel Particles: Formation, Characterization, and Application. Critical Reviews in Food Science and Nutrition, 48 (5), 361-377. doi: 10.1080/10408390701347801 |
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2008 Book Chapter Water activity in food processing and preservationBhandari, Bhesh R. and Adhikari, Benu P. (2008). Water activity in food processing and preservation. Drying Technologies in Food Processing. (pp. 55-89) edited by Chen, Xiao Dong and Mumumdar, Arun, S. West Sussex, United Kingdom: Blackwell Publishing Ltd. |
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2008 Conference Publication Processing-Structure-Property Relationships in Biopolymer Gel ParticlesBurey, P., Bhandari, B., Howes, T. and Gidley, M. (2008). Processing-Structure-Property Relationships in Biopolymer Gel Particles. 14th Gums and Stabilisers for the Food Industry Conference, Wrexham, UK., 18-22 June, 2007. Cambridge UK: The Royal Society of Chemistry. |
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2008 Conference Publication Processing-structure-property relationships in biopolymer gel particlesBurey, P., Bhandari, B., Howes, T. and Gidley, M. (2008). Processing-structure-property relationships in biopolymer gel particles. 2007 14th Gums and Stabilisers for the Food Industry Conference, 18 - 22 June, 2007. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781847558312-00053 |
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2007 Journal Article Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powderShrestha, Ashok K., Howes, Tony, Adhikari, Benu P. and Bhandari, Bhesh R. (2007). Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder. LWT - Food Science and Technology, 40 (9), 1593-1600. doi: 10.1016/j.lwt.2006.11.003 |
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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 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 |
