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2000 Journal Article Glass transition in processing and stability of foodBhandari, BR and Howes, T (2000). Glass transition in processing and stability of food. Food Australia, 52 (12), 579-585. |
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2000 Conference Publication Sorption isotherms of b-cyclodextrin-flavour complex powerBhandari, B. R., Truong, V. and Padukka, D. (2000). Sorption isotherms of b-cyclodextrin-flavour complex power. 33rd Annual AIFST Convention, Brisbane, Australia, 20-23 August, 2000. Sydney, Australia: AIFST. |
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1999 Journal Article Rheology of selected Australian honeysBhandari, B., D'Arcy, B. and Chow, S. (1999). Rheology of selected Australian honeys. Journal of Food Engineering, 41 (1), 65-68. doi: 10.1016/S0260-8774(99)00078-3 |
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1999 Conference Publication The effect of different relative humidities and packaging treatments during storage on the outturn quality of glycerined Stenanthemum cut flowersJohnston, M. E., Joyce, D. C., Bhandari, B. R., Moncada, B. and Vuthapanich, S. (1999). The effect of different relative humidities and packaging treatments during storage on the outturn quality of glycerined Stenanthemum cut flowers. New Flowers, Products and Technologies, Calton Crest Hotel, Melbourne, 14-17 Apr, 1999. Melbourne: Victorian Dept of Agriculture. |
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1999 Journal Article Encapsulation of lemon oil by paste method using b-cyclodextrin: encapsulation efficiency and profile of oil volatilesBhandari, B. R., D'Arcy, B. R. and Padukka, D. (1999). Encapsulation of lemon oil by paste method using b-cyclodextrin: encapsulation efficiency and profile of oil volatiles. Journal of Agriculture and Food Chemistry, 47 (12), 5194-5197. doi: 10.1021/jf9902503 |
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1999 Conference Publication Change in physical properties of green peas during fluidised bed dryingSenadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (1999). Change in physical properties of green peas during fluidised bed drying. First Asian-Australian Drying Conference, Bali, Indonesia, 24-27 October 1999. IPB, Bogor, Indonesia: CREATA Res. Institute. |
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1999 Journal Article Encapsulation of lemon oil by paste method using beta-cyclodextrin: Encapsulation efficiency and profile of oil volatilesBhandari, BR, DArcy, BR and Padukka, I (1999). Encapsulation of lemon oil by paste method using beta-cyclodextrin: Encapsulation efficiency and profile of oil volatiles. Journal of Agricultural And Food Chemistry, 47 (12), 5194-5197. doi: 10.1021/jf9902503 |
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1999 Conference Publication Rheology of some unifloral Australian honeysMossel, B. L., Bhandari, B. R., D'Arcy, B. R. and Caffin, N. A. (1999). Rheology of some unifloral Australian honeys. Apimondia '99 International Federation of Beekeepers' Association Congress XXXVI, Vancouver Convention Cen., Vancouver, Canada, 12-17 September 1999. Vancouver, Canada: Int. Federation of Beekeepers' Association. |
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1999 Journal Article Implication of glass transition for the drying and stability of dried foodsBhandari, BR and Howes, T (1999). Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40 (1-2), 71-79. doi: 10.1016/S0260-8774(99)00039-4 |
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1999 Book Australian Liquid Honey in Commercial Bakery ProductsD'Arcy, B. R., Caffin, N. A., Bhandari, B. R., Squires, N., Fedorow, P. and Mackay, D. C. (1999). Australian Liquid Honey in Commercial Bakery Products. Canberra: Rural Industries Res. and Development Corporation. |
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1999 Journal Article Rheology and crystallization kinetics of honey: Present statusBhandari, Bhesh, D'Arcy, Bruce and Kelly, Camilla (1999). Rheology and crystallization kinetics of honey: Present status. International Journal of Food Properties, 2 (3), 217-226. doi: 10.1080/10942919909524606 |
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1999 Journal Article Rheology and crystallisation kinetics of honey: present statusBhandari, B. R., D'Arcy, B. R. and Kelly, C. T. (1999). Rheology and crystallisation kinetics of honey: present status. International Journal of Food Properties, 2 (3), 217-226. |
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1999 Conference Publication Dimensional changes of different shaped food particulates during dryingSenadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (1999). Dimensional changes of different shaped food particulates during drying. 10th World Congress of Food Science and Technology, Sydney, 3-8 October 1999. Sydney: 10th World Congress of Food Science and Technology. |
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1998 Journal Article Co-crystallization of honey with sucroseBhandari, BR, Datta, N, DArcy, BR and Rintoul, GB (1998). Co-crystallization of honey with sucrose. Food Science And Technology-lebensmittel-wissenschaft & Technologie, 31 (2), 138-142. doi: 10.1006/fstl.1997.0316 |
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1998 Journal Article Lemon oil to beta-cyclodextrin ratio effect on the inclusion efficiency of beta-cyclodextrin and the retention of oil volatiles in the complexBhandari, BR, DArcy, BR and Bich, LLT (1998). Lemon oil to beta-cyclodextrin ratio effect on the inclusion efficiency of beta-cyclodextrin and the retention of oil volatiles in the complex. Journal of Agricultural And Food Chemistry, 46 (4), 1494-1499. doi: 10.1021/jf970605n |
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1997 Journal Article Effects of process modification and heat pump drying on physical and sensory properties of Chinese style shredded beefChen, T, Bhandari, BR and Redden, V (1997). Effects of process modification and heat pump drying on physical and sensory properties of Chinese style shredded beef. Food Australia, 49 (9), 423-427. |
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1997 Journal Article Problems associated with spray drying of sugar-rich foodsBhandari, BR, Datta, N and Howes, T (1997). Problems associated with spray drying of sugar-rich foods. Drying Technology, 15 (2), 671-684. doi: 10.1080/07373939708917253 |
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1997 Journal Article A semi-empirical approach to optimise the quantity of drying aids required to spray dry sugar-rich foodsBhandari, BR, Datta, N, Crooks, R, Howes, T and Rigby, S (1997). A semi-empirical approach to optimise the quantity of drying aids required to spray dry sugar-rich foods. Drying Technology, 15 (10), 2509-2525. doi: 10.1080/07373939708917373 |
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1996 Journal Article Microencapsulation of flavour compoundsBhandari, BR and DArcy, BR (1996). Microencapsulation of flavour compounds. Food Australia, 48 (12), 547-551. |
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1994 Conference Publication Flavour retention in different methods of spray dryingSenoussi, A, Bhandari, B, Dumoulin, E and Berk, Z (1994). Flavour retention in different methods of spray drying. 6th International Congress on Engineering and Food (ICEF6), Chiba Japan, May 23-27, 1993. GLASGOW: BLACKIE ACADEMIC & PROFESSIONAL. |
