|
2008 Journal Article Optimization of supercritical carbon dioxide extraction of flaxseed oil using response surface methodologyJiao, Shu-shan, Li, Dong, Huang, Zhi-gang, Zhang, Zhen-shan, Bhandari, Bhesh R., Chen, Xiao Dong and Mao, Zhi-huai (2008). Optimization of supercritical carbon dioxide extraction of flaxseed oil using response surface methodology. International Journal of Food Engineering, 4 (4) 6, 1-17. doi: 10.2202/1556-3758.1409 |
|
2008 Journal Article Ohmic heating behavior of certain selected liquid food materialsKong, Yin-qui, Dong, Li, Wang, Li-jun, Bhandari, Bhesh R., Chen, Xiao Dong and Mao, Zhi-huai (2008). Ohmic heating behavior of certain selected liquid food materials. International Journal of Food Engineering, 4 (3) 2, 2.1-2.14. doi: 10.2202/1556-3758.1378 |
|
2008 Journal Article Optimization of the microencapsulation of lemon myrtle oil using response surface methodologyHuynh, The Vien, Caffin, Nola A., Dykes, Gary A. and Bhandari, Bhesh R. (2008). Optimization of the microencapsulation of lemon myrtle oil using response surface methodology. Drying Technology, 26 (3), 357-368. doi: 10.1080/07373930801898182 |
|
2008 Journal Article Spray drying of skim milk mixed with milk permeate: Effect on drying behavior, physicochemical properties, and storage stability of powderShrestha, Ashok K., Howes, Tony, Adhikari, Benu P. and Bhandari, Bhesh R. (2008). Spray drying of skim milk mixed with milk permeate: Effect on drying behavior, physicochemical properties, and storage stability of powder. Drying Technology, 26 (2), 239-247. doi: 10.1080/07373930701831663 |
|
2008 Journal Article A new method of producing date powder granules: Physicochemical characteristics of powderSablani, Shyam S, Shrestha, Ashok K. and Bhandari, Bhesh R. (2008). A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering, 87 (3), 416-421. doi: 10.1016/j.jfoodeng.2007.12.024 |
|
2008 Journal Article Nano-particle encapsulation of fish oil by spray dryingJafari, Seid Mahdi, Assadpoor, Elham, Bhandari, Bhesh R. and He, Yinghe (2008). Nano-particle encapsulation of fish oil by spray drying. Food Research International, 41 (2), 172-183. doi: 10.1016/j.foodres.2007.11.002 |
|
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 |
|
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. |
|
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 |
|
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. |
|
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. |
|
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 |
|
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 |
|
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 |
|
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 |
|
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 |
|
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. |
|
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 |
|
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 |
|
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 |
