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2006 Journal Article Applications of Thermal Mechanical Compression Tests in food powder analysisBoonyai, P., Bhandari, B. and Howes, T. (2006). Applications of Thermal Mechanical Compression Tests in food powder analysis. International Journal of Food Properties, 9 (1), 127-134. doi: 10.1080/10942910500473988 |
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2006 Journal Article Nano-emulsion production by sonication and microfluidization - A comparisonJafari, SM, He, YH and Bhandari, B (2006). Nano-emulsion production by sonication and microfluidization - A comparison. International Journal of Food Properties, 9 (3), 475-485. doi: 10.1080/10942910600596464 |
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2006 Journal Article Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storageKrasaekoopt, W, Bhandari, B and Deeth, HC (2006). Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage. Lwt-food Science And Technology, 39 (2), 177-183. doi: 10.1016/j.lwt.2004.12.006 |
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2006 Edited Outputs Australian National Science Graduate Conference Abstract and Paper BookS. Jafari, Y. He and B. R. Bhandari eds. (2006). Australian National Science Graduate Conference Abstract and Paper Book. Asia Pacific Nanotechnology Forum, Sydney, Australia, 26-28 May 2006. Sydney, Australia: International College of Management. |
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2006 Journal Article Glass transition and enthalpy relaxation of amorphous food saccharides: A reviewLiu, YT, Bhandari, B and Zhou, WB (2006). Glass transition and enthalpy relaxation of amorphous food saccharides: A review. Journal of Agricultural And Food Chemistry, 54 (16), 5701-5717. doi: 10.1021/jf060188r |
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2006 Journal Article Effect of lactic acid on spray drying behavior of acid-whey and study of their glass transition temperatureShrestha, Ashok K., Adhikari, Benu P., Howes, Tony E. and Bhandari, Bhesh R. (2006). Effect of lactic acid on spray drying behavior of acid-whey and study of their glass transition temperature. Journal of Food Science and Technology Nepal, 2, 57-62. |
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2005 Journal Article Optimization of cocurrent spray drying process for sugar-rich foods. Part II - optimization of spray drying process based on glass transition conceptTruong, Vinh , Bhandari, Bhesh R. and Howes, Tony (2005). Optimization of cocurrent spray drying process for sugar-rich foods. Part II - optimization of spray drying process based on glass transition concept. Journal of Food Engineering, 71 (1), 66-72. doi: 10.1016/j.jfoodeng.2004.10.018 |
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2005 Journal Article Optimization of co-current spray drying process of sugar-rich foods. Part I - Moisture and glass transition temperature profile during dryingTruong, Vinh, Bhandari, Bhesh R. and Howes, Tony (2005). Optimization of co-current spray drying process of sugar-rich foods. Part I - Moisture and glass transition temperature profile during drying. Journal of Food Engineering, 71 (1), 55-65. doi: 10.1016/j.jfoodeng.2004.10.017 |
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2005 Conference Publication Optimization of nano-emulsion production by sonication and microfluidizationJafari, S., He, and Bhandari, B. R. (2005). Optimization of nano-emulsion production by sonication and microfluidization. Chemeca 2005, Brisbane, Australia, 23-25 September 2005. Brisbane: Institute of Engineers, Australia, IChemE in Australia. |
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2005 Book Chapter Phase transitions during food powder production and powder stabilityBhandari, B. R. and Hartel, R.W. (2005). Phase transitions during food powder production and powder stability. Encapsulated and Powdered Foods. (pp. 261-292) edited by Charles Onwulata. New York: Taylor & Francis. doi: 10.1201/9781420028300.ch11 |
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2005 Journal Article Comparison of gelation profile of yoghurts during fermentation measured by RVA and ultrasonic spectroscopyKrasaekoopt, W, Bhandari, B and Deeth, H (2005). Comparison of gelation profile of yoghurts during fermentation measured by RVA and ultrasonic spectroscopy. International Journal of Food Properties, 8 (2), 193-198. doi: 10.1081/JFP-200059469 |
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2005 Conference Publication Glass transition and crystallization behaviour of lactose in spray dried mixtrues of hydrolyzed whey protein and lactoseShrestha, A. K., Howes, T., Adhikari, B. P. and Bhandari, B. R. (2005). Glass transition and crystallization behaviour of lactose in spray dried mixtrues of hydrolyzed whey protein and lactose. Workshop on Drying of Food & Pharmaceuticals, Kolkata, India, 13-15 December, 2005. New Delhi: Allied. |
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2005 Conference Publication Glass transition approach to explain the stickiness of acid-whey during spray dryingShrestha, Ashok K., Howes, Tony, Adhikari, Benu P. and Bhandari, Bhesh R. (2005). Glass transition approach to explain the stickiness of acid-whey during spray drying. 37th Annual AIFST Convention, Darling Harbour, Sydney, 10-13 July 2005. Sydney, Australia: AIFST, Australia. |
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2005 Journal Article Modeling dimensional shrinkage of shaped foods in fluidized bed dryingSenadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (2005). Modeling dimensional shrinkage of shaped foods in fluidized bed drying. Journal Of Food Processing And Preservation, 29 (2), 109-119. doi: 10.1111/j.1745-4549.2005.00017.x |
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2005 Journal Article A laboratory experiment, based on the maillard reaction, conducted as a project in introductory statisticsKravchuk, O., Elliott, A. J. and Bhandari, B. R. (2005). A laboratory experiment, based on the maillard reaction, conducted as a project in introductory statistics. Journal of Food Science Education, 4 (4), 70-77. doi: 10.1111/j.1541-4329.2005.tb00065.x |
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2005 Conference Publication Glass transition related phenomenon in solid dried foodsBhandari, B. R. (2005). Glass transition related phenomenon in solid dried foods. Workshop on Drying of Food & Pharmaceuticals, Kolkata, India, 13-15 December 2005. New Delhi: Allied. |
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2005 Journal Article Relating the stickiness property of foods undergoing drying and dried products to their surface energeticsBhandari, B. R. and Howes, T. (2005). Relating the stickiness property of foods undergoing drying and dried products to their surface energetics. Drying Technology, 23 (4), 781-797. doi: 10.1081/DRT-200054194 |
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2005 Journal Article Measurement of glass-rubber transition temperature of skim milk powder by static mechanical testBoonyai, Pilairuk, Bhandari, Bhesh and Howes, Tony (2005). Measurement of glass-rubber transition temperature of skim milk powder by static mechanical test. Drying Technology, 23 (7), 1499-1514. doi: 10.1081/DRT-20063538 |
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2005 Journal Article A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray dryingAdhikari, B., Howes, T., Lecomte, D. and Bhandari, B. R. (2005). A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying. Powder Technology, 149 (2-3), 168-179. doi: 10.1016/j.powtec.2004.11.007 |
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2004 Journal Article Dynamic and steady-state rheology of Australian honeys at subzero temperaturesSopade, Peter Adeoye, Halley, Peter John, D'Arcy, Bruce Robert, Bhandari, Bhesh and Caffin, Nola (2004). Dynamic and steady-state rheology of Australian honeys at subzero temperatures. Journal of Food Process Engineering, 27 (4), 284-309. doi: 10.1111/j.1745-4530.2004.00468.x |
