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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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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 |
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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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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 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 |
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2007 Journal Article Thermal Mechanical Compression Test (TMCT): A novel and simple technique for measuring the glass transition and melting temperature of solid food and non-food materialsBhandari, B. R. (2007). Thermal Mechanical Compression Test (TMCT): A novel and simple technique for measuring the glass transition and melting temperature of solid food and non-food materials. SIFST Annual 2007, 23-26. |
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2007 Journal Article Instrumentation and testing of a thermal mechanical compression test for glass-rubber transition analysis of food powdersBoonyai, P., Howes, T. and Bhandari, B. (2007). Instrumentation and testing of a thermal mechanical compression test for glass-rubber transition analysis of food powders. Journal of Food Engineering, 78 (4), 1333-1342. doi: 10.1016/j.jfoodeng.2006.01.005 |
