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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 |
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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 |
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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 |
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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 |
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2022 Journal Article Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environmentZhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2022). Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment. Current Research in Food Science, 5, 653-664. doi: 10.1016/j.crfs.2022.03.012 |
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2022 Journal Article Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenolsRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2022). Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenols. Food Chemistry, 371 131382, 131382. doi: 10.1016/j.foodchem.2021.131382 |
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2022 Journal Article Instant quinoa prepared by different cooking methods and infrared-assisted freeze drying: Effects of variables on the physicochemical propertiesChen, Kai, Zhang, Min, Bhandari, Bhesh and Chen, Jingjing (2022). Instant quinoa prepared by different cooking methods and infrared-assisted freeze drying: Effects of variables on the physicochemical properties. Food Chemistry, 370 131091, 1. doi: 10.1016/j.foodchem.2021.131091 |
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2022 Journal Article Effect of early harvest and variety difference on grain yield and pasting properties of brown riceChao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2022). Effect of early harvest and variety difference on grain yield and pasting properties of brown rice. Crops, 2 (1), 23-39. doi: 10.3390/crops2010003 |
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2022 Journal Article Book ReviewBhandari, Bhesh (2022). Book Review. Journal of Food Engineering, 315 110801, 110801. doi: 10.1016/j.jfoodeng.2021.110801 |
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2022 Journal Article A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separatorDhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2022). A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator. International Dairy Journal, 125 105209, 105209. doi: 10.1016/j.idairyj.2021.105209 |
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2022 Journal Article Recent development in high quality drying of fruits and vegetables assisted by ultrasound: a reviewXu, Baoguo, Sylvain Tiliwa, Essodézam, Yan, Weiqiang, Roknul Azam, S. M., Wei, Benxi, Zhou, Cunshan, Ma, Haile and Bhandari, Bhesh (2022). Recent development in high quality drying of fruits and vegetables assisted by ultrasound: a review. Food Research International, 152 110744, 110744. doi: 10.1016/j.foodres.2021.110744 |
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2022 Journal Article Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theoryRen, Xing, Li, Linlin, Chen, Junliang, Zhao, Lujie, Liu, Panpan, Cao, Weiwei, Ren, Aiqing, Ren, Guangyue, Bhandari, Bhesh and Duan, Xu (2022). Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory. Drying Technology, 40 (15), 1-14. doi: 10.1080/07373937.2021.2024220 |
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2022 Journal Article Recent development of carbon quantum dots: biological toxicity, antibacterial properties and application in foodsSun, Yanan, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2022). Recent development of carbon quantum dots: biological toxicity, antibacterial properties and application in foods. Food Reviews International, 38 (7), 1513-1532. doi: 10.1080/87559129.2020.1818255 |
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2022 Book Chapter Three-dimensional (3D) food printing—an overviewWatkins, Peter, Logan, Amy and Bhandari, Bhesh (2022). Three-dimensional (3D) food printing—an overview. Food engineering innovations across the food supply chain. (pp. 261-275) edited by Pablo Juliano, Kai Knoerzer, Jay Sellahewa, Minh H. Nguyen and Roman Buckow. London, United Kingdom: Academic Press/Elsevier. doi: 10.1016/B978-0-12-821292-9.00003-0 |
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2022 Journal Article Novel freeze drying based technologies for production and development of healthy snacks and meal replacement products with special nutrition and function: a reviewChen, Kai, Zhang, Min, Bhandari, Bhesh, Sun, Jincai and Chen, Jingjing (2022). Novel freeze drying based technologies for production and development of healthy snacks and meal replacement products with special nutrition and function: a review. Drying Technology, 40 (8), 1582-1597. doi: 10.1080/07373937.2021.1967375 |
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2022 Journal Article Shelf life extension of aquatic products by applying nanotechnology: a reviewQiu, Liqing, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2022). Shelf life extension of aquatic products by applying nanotechnology: a review. Critical Reviews in Food Science and Nutrition, 62 (6), 1521-1535. doi: 10.1080/10408398.2020.1844139 |
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2022 Journal Article Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foodsDas, Kathika, Zhang, Min, Bhandari, Bhesh, Chen, Huizhi, Bai, Baosong and Roy, Manik Chandra (2022). Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods. Food Reviews International, 39 (7), 1-31. doi: 10.1080/87559129.2022.2027436 |
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2022 Journal Article Effects of dielectric barrier discharge (DBD) plasma on the drying kinetics, color, phenolic compounds, energy consumption and microstructure of lotus pollenNi, Jia-Bao, Zhang, Jia-Shu, Bhandari, Bhesh, Xiao, Hong-Wei, Ding, Chang-Jiang, Peng, Wen-Jun and Fang, Xiao-Ming (2022). Effects of dielectric barrier discharge (DBD) plasma on the drying kinetics, color, phenolic compounds, energy consumption and microstructure of lotus pollen. Drying Technology, 40 (15), 1-15. doi: 10.1080/07373937.2022.2048306 |
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2022 Book Chapter GasesAdhikari, Bhaskar M. and Bhandari, Bhesh R. (2022). Gases. Encyclopedia of Dairy Sciences. (pp. 650-662) edited by Paul L.H. McSweeney and John P. McNamara. United States: Elsevier. doi: 10.1016/b978-0-12-818766-1.00288-9 |
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2021 Journal Article Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gelsRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2021). Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gels. Food Research International, 150 (Part A) 110778, 110778. doi: 10.1016/j.foodres.2021.110778 |
