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2004 Journal Article Effect of high power ultrasound waves on properties of meat: A reviewJayasooriya, S. D., Bhandari, B. R., Torley, P. and D'Arcy, B. R. (2004). Effect of high power ultrasound waves on properties of meat: A review. International Journal of Food Properties, 7 (2), 301-319. doi: 10.1081/JFP-120030039 |
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2004 Journal Article Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powderKrasaekoopt, W., Bhandari, B. R. and Deeth, H. C. (2004). Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder. Journal of Food Science, 69 (6), E276-E280. doi: 10.1111/j.1365-2621.2004.tb10998.x |
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2004 Journal Article Effect of honey types and concentration on starch gelatinizationTorley, P. J., Rutgers, R. P. G., DArcy, B. and Bhandari, B. R. (2004). Effect of honey types and concentration on starch gelatinization. Lebensmittel-Wissenschaft und Technologie, 37 (2), 161-170. doi: 10.1016/j.lwt.2003.08.002 |
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2004 Conference Publication Confectionery gels: Structure-property interactions leading to desirable consumer traitsRamesh Sukha, P., Halley, P., Torley, P., Rutgers, R., Bhandari, B. and Scuderi, M. (2004). Confectionery gels: Structure-property interactions leading to desirable consumer traits. 37th AIFST Convention and Exhibition, Brisbane, Australia, 25-28 July 2004. Australia: AIFST, Australia. |
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2004 Journal Article The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteriaKrasaekoopt, W., Bhandari, B. and Deeth, H. (2004). The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. International Dairy Journal, 14 (8), 737-743. doi: 10.1016/j.idairyj.2004.01.004 |
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2004 Journal Article Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modellingAdhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2004). Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling. Journal of Food Engineering, 62 (1), 53-68. doi: 10.1016/S0260-8774(03)00171-7 |
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2004 Conference Publication Confectionery gels - structure - property interactions leading to desirable consumer productsRamesh Sukha, P., Halley, P. J., Torley, P., Rutgers, R. P. G., Bhandari, B. R. and Scuderi, M. (2004). Confectionery gels - structure - property interactions leading to desirable consumer products. 37th Annual Conference of the Australian Institute of Food Scy, Brisbane, Australia, 25-28 July 2004. |
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2004 Journal Article Stickiness measurement techniques for food powders: a reviewBoonyai, P., Bhandari, B. and Howes, T. (2004). Stickiness measurement techniques for food powders: a review. Powder Technology, 145 (1), 34-46. doi: 10.1016/j.powtec.2004.04.039 |
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2004 Conference Publication Development and testing of a static mechanical test device for measuring glass transition of amorphous food powdersBoonyai, P., Bhandari, B. R. and Howes, T. (2004). Development and testing of a static mechanical test device for measuring glass transition of amorphous food powders. Drying 2004, Sao Paulo, Brazil, 27-29 August 2004. Brazil: Ourograf Grafica Editora. |
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2004 Journal Article Glass transition behaviour of fructoseTruong, V., Bhandari, B. R., Howes, T. and Adhikari, B. (2004). Glass transition behaviour of fructose. International Journal of Food Science And Technology, 39 (5), 569-578. doi: 10.1111/j.1365-2621.2004.00817.x |
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2004 Book Chapter Spray drying: an encapsulation technique for food flavorsBhandari, B. R. (2004). Spray drying: an encapsulation technique for food flavors. Dehydration of Products of Biological Origin. (pp. 513-533) edited by A.S. Mujumdar. Enfield, USA: Science Publishers. |
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2004 Journal Article Application of microencapsulated flavor to extrusion productYuliani, Sri, Bhandari, Bhesh, Rutgers, Rulande and D'Arcy, Bruce (2004). Application of microencapsulated flavor to extrusion product. Food Reviews International, 20 (2), 163-185. doi: 10.1081/FRI-120037159 |
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2004 Journal Article Friction factors and rheological behavior of Australian honey in a straight pipeSopade, P. A., Halley, P. J., D'Arcy, B. R., Bhandari, B. R. and Caffin, N. A. (2004). Friction factors and rheological behavior of Australian honey in a straight pipe. International Journal of Food Properties, 7 (3), 393-405. doi: 10.1081/JFP-120030048 |
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2004 Conference Publication The relationship between rheology and microstructure of starch/sugar/gelatin/gelsRamesh Sukha, P., Halley, P. J., Torley, P., Rutgers, R and Bhandari, B. R. (2004). The relationship between rheology and microstructure of starch/sugar/gelatin/gels. 7th International Hydrocolloids Conference, Melbourne, Australia, 29 Aug - 1 Sept 2004. |
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2003 Journal Article Estimation of crystalline phase present in the glucose crystal-solution mixture by water activity measurementBhandari, Bhesh R. and Bareyre, Isabelle (2003). Estimation of crystalline phase present in the glucose crystal-solution mixture by water activity measurement. Lebensmittel-wissenschaft Und-technologie-food Science And Technology, 36 (7), 729-733. doi: 10.1016/S0023-6438(03)00086-0 |
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2003 Journal Article Crystallisation and moisture sorption properties of selected Australian unifloral honeysYao, Lihu, Bhandari, Bhesh R., Datta, Nivedita, Singanusong, Riantong and D'Arcy, Bruce R. (2003). Crystallisation and moisture sorption properties of selected Australian unifloral honeys. Journal of The Science of Food And Agriculture, 83 (9), 884-888. doi: 10.1002/jsfa.1421 |
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2003 Journal Article Dissolution of sucrose crystals in the anhydrous sorbitol meltBhandari, Bhesh R. and Roos, Yrjö H. (2003). Dissolution of sucrose crystals in the anhydrous sorbitol melt. Carbohydrate Research, 338 (4), 361-367. doi: 10.1016/S0008-6215(02)00466-4 |
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2003 Journal Article Evaluation of encapsulation techniques of probiotics for yoghurtKrasaekoopt, W., Bhandari, B. and Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, 13 (1), 3-13. doi: 10.1016/S0958-6946(02)00155-3 |
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2003 Journal Article Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed dryingSenadeera, W., Bhandari, B. R., Young, G. and Wijesinghe, B. (2003). Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying. Journal of Food Engineering, 58 (3), 277-283. doi: 10.1016/S0260-8774(02)00386-2 |
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2003 Conference Publication Rheological and microstructural changes of starch/sugar/gelatin gels as a function of processingSukha, Paulomi R., Rutgeral, Rulande, Bhandari, Bhesh and Scuderi, Michael (2003). Rheological and microstructural changes of starch/sugar/gelatin gels as a function of processing. 3rd International Symposium on Food Rheology and Structure, Zurich, Switzerland, 9-13 February, 2003. Zurich, Switzerland: ETH, Laboratory of Food Process Engineering. |
