|
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 |
|
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 |
|
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 |
|
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 |
|
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 |
|
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 |
|
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 |
|
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 |
|
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 |
|
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 |
|
2022 Journal Article Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying processLi, Linlin, Ren, Xing, Chen, Junliang, Cao, Weiwei, Ren, Guangyue, Bhandari, Bhesh, Ren, Aiqing and Duan, Xu (2022). Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process. LWT, 168 113969, 1-10. doi: 10.1016/j.lwt.2022.113969 |
|
2022 Journal Article Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsulesZhao, Mengyue, Cao, Weiwei, Li, Linlin, Ren, Aiqing, Ang, Yuan, Chen, Junliang, Bhandari, Bhesh, Wang, Zhe, Ren, Xing, Ren, Guangyue and Duan, Xu (2022). Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules. Frontiers in Nutrition, 9 1007863, 1-11. doi: 10.3389/fnut.2022.1007863 |
|
2022 Journal Article Effects of variety, early harvest and germination on pasting properties and cooked grain texture of brown riceChao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2022). Effects of variety, early harvest and germination on pasting properties and cooked grain texture of brown rice. Journal of Texture Studies, 53 (4), 503-516. doi: 10.1111/jtxs.12676 |
|
2022 Journal Article Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwaveGuo, Chaofan, Zhang, Min, Bhandari, Bhesh and Devahastin, Sakamon (2022). Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwave. Food Research International, 157 111214, 111214. doi: 10.1016/j.foodres.2022.111214 |
|
2022 Journal Article Advances in efficient extraction of essential oils from spices and its application in food industry: a critical reviewZhang, Jiong, Zhang, Min, Ju, Ronghua, Chen, Kai, Bhandari, Bhesh and Wang, Haixiang (2022). Advances in efficient extraction of essential oils from spices and its application in food industry: a critical review. Critical Reviews in Food Science and Nutrition, 63 (33), 1-22. doi: 10.1080/10408398.2022.2092834 |
|
2022 Journal Article Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution propertiesBadin, Regis, Burgain, Jennifer, Desobry, Stephane, Bhandari, Bhesh, Prakash, Sangeeta and Gaiani, Claire (2022). Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution properties. Food Hydrocolloids, 132 107853, 107853. doi: 10.1016/j.foodhyd.2022.107853 |
|
2022 Book Chapter 3D printing: technologies, fundamentals, and applications in food industriesBareen, Mohammed A., Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2022). 3D printing: technologies, fundamentals, and applications in food industries. Smart and sustainable food technologies. (pp. 197-234) edited by Shalini Sehgal, Barinderjit Singh and Vasudha Sharma. Singapore, Singapore: Springer Singapore. doi: 10.1007/978-981-19-1746-2_7 |
|
2022 Journal Article Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contentsChitrakar, Bimal, Zhang, Min, Zhang, Xiaohu and Bhandari, Bhesh (2022). Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents. Drying Technology, 41 (1), 1-12. doi: 10.1080/07373937.2022.2080703 |
|
2022 Journal Article Unique physicochemical properties and rare reducing sugar trehalulose mandate new international regulation for stingless bee honeyZawawi, Norhasnida, Zhang, Jiali, Hungerford, Natasha L., Yates, Hans S.A., Webber, Dennis C., Farrell, Madeleine, Tinggi, Ujang, Bhandari, Bhesh and Fletcher, Mary T. (2022). Unique physicochemical properties and rare reducing sugar trehalulose mandate new international regulation for stingless bee honey. Food Chemistry, 373 (Pt B) 131566, 131566. doi: 10.1016/j.foodchem.2021.131566 |
|
2022 Journal Article Physicochemical properties and whey proteomes of camel milk powders produced by different concentration and dehydration processesZou, Zhengzheng, Duley, John A., Cowley, David M., Reed, Sarah, Arachchige, Buddhika J., Bhandari, Bhesh, Shaw, Paul N. and Bansal, Nidhi (2022). Physicochemical properties and whey proteomes of camel milk powders produced by different concentration and dehydration processes. Foods, 11 (5) 727, 727. doi: 10.3390/foods11050727 |
