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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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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 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. |
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2003 Journal Article Characterization of the surface stickiness of fructose-maltodextrin solutions during dryingAdhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2003). Characterization of the surface stickiness of fructose-maltodextrin solutions during drying. Drying Technology, 21 (1), 17-34. doi: 10.1081/DRT-120017281 |
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2003 Journal Article Determination of viscosity of some Australian honeys based on compositionMossel, Brenda, Bhandari, Bhesh, D'Arcy, Bruce and Caffin, Nola (2003). Determination of viscosity of some Australian honeys based on composition. International Journal of Food Properties, 6 (1), 87-97. doi: 10.1081/JFP-120016626 |
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2003 Conference Publication Analysis of a slit die rheometer: Predicting product flow and dimensions through numerical simulationEdi-Soetaredjo, F., Torley, P., Rutgers, R. P. G. and Bhandari, B. R. (2003). Analysis of a slit die rheometer: Predicting product flow and dimensions through numerical simulation. Third International Conference on CFD, CSIRO, Melbourne, Australia, 10-12 December 2003. Melbourne, Australia: CSIRO Australia. |
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2003 Journal Article Yogurt from UHT milk: a reviewKrasaekoopt, W., Bhandari, B. and Deeth, H. (2003). Yogurt from UHT milk: a review. Australian Journal of Dairy Technology, 58 (1), 26-29. |
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2003 Journal Article Application of the Williams-Landel-Ferry model to the viscosity-temperature relationship of Australian honeysSopade, P. A., Halley, P., Bhandari, B., D'Arcy, B., Doebler, C. and Caffin, N. (2003). Application of the Williams-Landel-Ferry model to the viscosity-temperature relationship of Australian honeys. Journal of Food Engineering, 56 (1), 67-75. doi: 10.1016/S0260-8774(02)00149-8 |
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2003 Journal Article Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: Experiments and modelingAdhikari, B., Howes, T., Bhandari, B. R. and Troung, V. (2003). Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: Experiments and modeling. Drying Technology, 21 (5), 839-873. doi: 10.1081/DRT-120021689 |
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2003 Journal Article In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing deviceAdhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2003). In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device. Journal of Food Engineering, 58 (1), 11-22. doi: 10.1016/S0260-8774(02)00328-X |
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2003 Journal Article Survival of microencapsulated probiotics in high-solids yogurt from UHT milkKrasaekoopt, W., Bhandari, B. R. and Deeth, H. C. (2003). Survival of microencapsulated probiotics in high-solids yogurt from UHT milk. The Australian Journal of Dairy Technology, 58 (2), 195-195. |
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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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2002 Journal Article Physical aging of amorphous fructoseTruong, V., Bhandari, B. R., Howes, T. and Adhikari, B. (2002). Physical aging of amorphous fructose. Journal of Food Science, 67 (8), 3011-3018. doi: 10.1111/j.1365-2621.2002.tb08852.x |
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2002 Journal Article Co-crystallization of sucrose at high concentration in the presence of glucose and fructoseBhandari, B. R. and Hartel, R. W. (2002). Co-crystallization of sucrose at high concentration in the presence of glucose and fructose. Journal of Food Science, 67 (5), 1797-1802. doi: 10.1111/j.1365-2621.2002.tb08725.x |
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2002 Conference Publication Development of a novel testing device to characterize the sticky behavior of food powders - a preliminary studyBoonyai, P., Bhandari, B. R. and Howes, T. (2002). Development of a novel testing device to characterize the sticky behavior of food powders - a preliminary study. Intnl Conf on Innovations in Food Processing Tech & Eng, AIT, Bangkok, 11-13 December, 2002. Bangkok, Thailand: AIT, Bangkok. |
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2002 Journal Article Surface stickiness of low molecular weight sugars and maltodextrin during dryingAdhikari, B., Howes, T., Bhandari, B. and Truong, V. (2002). Surface stickiness of low molecular weight sugars and maltodextrin during drying. Food Industry Journal, 5 (2), 112-124. |
