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2023 Journal Article Effect of shearing‐induced lipolysis on foaming properties of milkHo, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2023). Effect of shearing‐induced lipolysis on foaming properties of milk. Journal of the Science of Food and Agriculture, 103 (11), 5312-5321. doi: 10.1002/jsfa.12604 |
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2023 Conference Publication Ripening ‘Honey Gold™’ mango in-transit from farm to marketMott, K. J.M., Duong, H. V., Joyce, D. C., Hofman, P. J., Macnish, A. J., Bhandari, B. and Lisle, A. T. (2023). Ripening ‘Honey Gold™’ mango in-transit from farm to market. XXXI International Horticultural Congress (IHC2022): International Symposium on Postharvest Technologies to Reduce Food Losses, Angers, France, 14-20 August 2022. Leuven, Belgium: International Society for Horticultural Science. doi: 10.17660/ActaHortic.2023.1364.42 |
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2023 Journal Article Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacerZhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2023). Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer. Food Structure, 36 100322, 1-11. doi: 10.1016/j.foostr.2023.100322 |
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2023 Conference Publication Simulating in-transit ripening of ‘Honey Gold™’ mango fruit to predict quality outcomesMott, K.J.M., Lisle, A.T., Joyce, D.C., Hofman, P.J., Macnish, A.J., Bhandari, B. and Cave, R.L. (2023). Simulating in-transit ripening of ‘Honey Gold™’ mango fruit to predict quality outcomes. XXXI International Horticultural Congress (IHC2022): International Symposium on Postharvest Technologies to Reduce Food Losses, Angers, France, 14 - 20 August 2022. Leuven, Belgium: International Society for Horticultural Science. doi: 10.17660/actahortic.2023.1364.43 |
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2023 Journal Article 5D food printing with color change induced by probiotic growth in a starch-protein-based gel systemChen, Jieling, Teng, Xiuxiu, Zhang, Min, Bhandari, Bhesh, Adhikari, Benu and Yu, Dongxing (2023). 5D food printing with color change induced by probiotic growth in a starch-protein-based gel system. Food and Bioprocess Technology, 16 (10), 1-11. doi: 10.1007/s11947-023-03064-7 |
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2023 Journal Article Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgYWang, Zhe, Duan, Xu, Ren, Guangyue, Guo, Jingfang, Ji, Jiangtao, Xu, Yiming, Cao, Weiwei, Li, Linlin, Zhao, Mengyue, Ang, Yuan, Jin, Xin, Bhandari, Bhesh, Zhu, Lewen and Zhang, Yan (2023). Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY. Food Chemistry, 404 (Part A) 134626, 1-11. doi: 10.1016/j.foodchem.2022.134626 |
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2023 Journal Article Effects of different protectants on the IgY content and physico‐chemical properties of spray‐dried egg yolk powderAng, Yuan, Cao, Weiwei, Wang, Zhe, Li, Linlin, Zhao, Mengyue, Liu, Zhiqin, Jin, Xin, Jin, Jiuyu, Dong, Jingyin, Zhang, Yan, Bhandari, Bhesh, Ren, Guangyue and Duan, Xu (2023). Effects of different protectants on the IgY content and physico‐chemical properties of spray‐dried egg yolk powder. Journal of the Science of Food and Agriculture, 103 (9), 4660-4667. doi: 10.1002/jsfa.12540 |
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2023 Journal Article Oat flour as a novel stabiliser for designing plant-based Pickering emulsionRawal, Kirti, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2023). Oat flour as a novel stabiliser for designing plant-based Pickering emulsion. Journal of Food Engineering, 340 111300, 1-11. doi: 10.1016/j.jfoodeng.2022.111300 |
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2023 Journal Article Effects of novel preparation technology on flavor of vegetable-soy sauce compound condimentTang, Tiantian, Zhang, Min and Bhandari, Bhesh (2023). Effects of novel preparation technology on flavor of vegetable-soy sauce compound condiment. Foods, 12 (6) 1263, 1-17. doi: 10.3390/foods12061263 |
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2023 Journal Article Investigation of 3D printing of apple and edible rose blends as a dysphagia foodQiu, Liqing, Zhang, Min, Bhandari, Bhesh, Chitrakar, Bimal and Chang, Lu (2023). Investigation of 3D printing of apple and edible rose blends as a dysphagia food. Food Hydrocolloids, 135 108184, 1-12. doi: 10.1016/j.foodhyd.2022.108184 |
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2023 Journal Article Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballsZhang, Lihui, Zhang, Min, Ju, Ronghua, Bhandari, Bhesh and Liu, Kun (2023). Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs. International Journal of Food Microbiology, 384 109963, 1-12. doi: 10.1016/j.ijfoodmicro.2022.109963 |
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2023 Book Chapter Techniques for internal and surface structure characterisation of food powdersHalahlaha, Abedalghani, Bhandari, Bhesh, Mikkonen, Kirsi S. and Ho, Thao M. (2023). Techniques for internal and surface structure characterisation of food powders. Handbook of food powders: chemistry and technology. (pp. 219-248) edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck. Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-323-98820-9.00017-X |
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2023 Book Chapter Plant-based food as a sustainable source of food for the futurePrakash, Sangeeta, Gaiani, Claire and Bhandari, Bhesh R. (2023). Plant-based food as a sustainable source of food for the future. Engineering plant-based food systems. (pp. 1-12) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-323-89842-3.00005-1 |
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2023 Journal Article Preparation and properties of flavonoid microcapsules from Cornus officinalisZhao, Mengyue, Duan, Xu, Ren, Guangyue, Cao, Weiwei, Li, Linlin, Xu, Yiming, Chu, Qianqian and Bhandari, Bhesh (2023). Preparation and properties of flavonoid microcapsules from Cornus officinalis. Food and Fermentation Industries, 49 (7), 181-189. doi: 10.13995/j.cnki.11-1802/ts.031533 |
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2023 Book Handbook of food powders: chemistry and technologyBhandari, Bhesh, Bansal, Nidhi, Zhang, Min and Schuck, Pierre eds. (2023). Handbook of food powders: chemistry and technology. 2nd ed. Cambridge, MA USA: Elsevier. doi: 10.1016/C2021-0-01226-8 |
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2023 Book Chapter 3D printing of plant-based foodsGodoi, Fernanda C., Prakash, Sangeeta and Bhandari, Bhesh R. (2023). 3D printing of plant-based foods. Engineering plant-based food systems. (pp. 301-314) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press / Elsevier. doi: 10.1016/b978-0-323-89842-3.00001-4 |
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2023 Book Chapter Gas encapsulated powdersHo, Thao M. and Bhandari, Bhesh (2023). Gas encapsulated powders. Handbook of food powders: chemistry and technology. (pp. 507-520) edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck. Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-323-98820-9.00012-0 |
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2022 Journal Article Infrared spectroscopic analysis of chemical composition of urolithiasis among serving Nepalese soldiers- an institutional studyBhandari, Bharat Bahadur, Basukala, Sunil, Thapa, Narayan, Thapa, Bikash Bikram and Phuyal, Anjit (2022). Infrared spectroscopic analysis of chemical composition of urolithiasis among serving Nepalese soldiers- an institutional study. Medical Journal of Shree Birendra Hospital, 21 (2), 6-10. doi: 10.3126/mjsbh.v21i2.42802 |
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2022 Journal Article Amorphization of cyclodextrins by spray drying for producing encapsulated functional gas powders for agri-food applicationsHo, Thao M., Nguyen, Thi Van Anh and Bhandari, Bhesh R. (2022). Amorphization of cyclodextrins by spray drying for producing encapsulated functional gas powders for agri-food applications. Drying Technology, 41 (6), 843-858. doi: 10.1080/07373937.2022.2156534 |
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2022 Journal Article Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushroomsXu, Yiming, Liu, Wenchao, Li, Linlin, Cao, Weiwei, Zhao, Mengyue, Dong, Jingyin, Ren, Guangyue, Bhandari, Bhesh and Duan, Xu (2022). Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms. Food Control, 142 109245, 1-16. doi: 10.1016/j.foodcont.2022.109245 |
