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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 |
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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 Cross-linking and rheological changes of whey proteins treated with microbial transglutaminaseTruong, VD, Clare, DA, Catignani, GL and Swaisgood, HE (2004). Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase. Journal of Agricultural and Food Chemistry, 52 (5), 1170-1176. doi: 10.1021/jf034397c |
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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 |
