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2021 Journal Article Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception studyGoh, Andrea Shi'en, Ningtyas, Dian Widya, Bhandari, Bhesh and Prakash, Sangeeta (2021). Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study. LWT, 141 110873, 110873. doi: 10.1016/j.lwt.2021.110873 |
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2021 Journal Article Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized stateXu, Baoguo, Ren, Aiqing, Chen, Jianan, Li, Hongyan, Wei, Benxi, Wang, Jing, Azam, S.M. Roknul, Bhandari, Bhesh, Zhou, Cunshan and Ma, Haile (2021). Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state. Food Hydrocolloids, 113 106440, 1-8. doi: 10.1016/j.foodhyd.2020.106440 |
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2021 Journal Article Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulusGhazal, Ahmed Fathy, Zhang, Min, Bhandari, Bhesh and Chen, Huizhi (2021). Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus. Food Research International, 142 110215, 1-17. doi: 10.1016/j.foodres.2021.110215 |
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2021 Journal Article The prediction model of nozzle height in liquid jet-drop method to produce Ca-alginate beads under microencapsulation processTruong, Vinh, Nguyen, Phuong T. and Truong, Vy T. (2021). The prediction model of nozzle height in liquid jet-drop method to produce Ca-alginate beads under microencapsulation process. Journal of Food Process Engineering, 44 (4) e13663, 1-14. doi: 10.1111/jfpe.13663 |
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2021 Journal Article Assessment of 3D printability of composite dairy matrix by correlating with its rheological propertiesJoshi, Sukirti, Sahu, Jatindra K., Bareen, Mohammed A., Prakash, Sangeeta, Bhandari, Bhesh, Sharma, Nitya and Naik, S.N. (2021). Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties. Food Research International, 141 110111, 110111. doi: 10.1016/j.foodres.2021.110111 |
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2021 Journal Article Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground porkSun, Yanan, Zhang, Min, Bhandari, Bhesh and Bai, Baosong (2021). Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork. International Journal of Biological Macromolecules, 172, 464-474. doi: 10.1016/j.ijbiomac.2021.01.090 |
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2021 Journal Article Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible rosesRan, Xin-Li, Zhang, Min, Liu, Wenchao, Qiu, Liqing, Wang, Yuchuan, Bhandari, Bhesh and Wang, Bin (2021). Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible roses. Drying Technology, 39 (9), 1231-1239. doi: 10.1080/07373937.2021.1880433 |
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2021 Journal Article Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural propertiesBareen, Mohammed A., Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2021). Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural properties. Journal of Food Engineering, 300 110506, 110506. doi: 10.1016/j.jfoodeng.2021.110506 |
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2021 Journal Article Functionality of bovine milk proteins and other factors in foaming properties of milk: a reviewHo, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2021). Functionality of bovine milk proteins and other factors in foaming properties of milk: a review. Critical Reviews in Food Science and Nutrition, 62 (17), 1-21. doi: 10.1080/10408398.2021.1879002 |
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2021 Journal Article Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gelNingtyas, Dian W., Tam, Bavani, Bhandari, Bhesh and Prakash, Sangeeta (2021). Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel. Food Hydrocolloids, 111 106226, 106226. doi: 10.1016/j.foodhyd.2020.106226 |
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2021 Journal Article The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blendsNguyen, Viet, Rimaux, Tom, Truong, Vinh, Dewettinck, Koen and Van Bockstaele, Filip (2021). The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends. Journal of Food Engineering, 291 110245, 1-9. doi: 10.1016/j.jfoodeng.2020.110245 |
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2021 Journal Article A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberryLiu, Wenchao, Zhang, Min, Bhandari, Bhesh and Yu, Dongxing (2021). A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberry. LWT- Food Science and Technology, 137 110455, 110455. doi: 10.1016/j.lwt.2020.110455 |
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2021 Journal Article Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein systemShi, Yameng, Zhang, Min and Bhandari, Bhesh (2021). Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system. Food Structure-Netherlands, 27 100176, 1-10. doi: 10.1016/j.foostr.2021.100176 |
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2021 Journal Article Comparison of microwave short time and oven heating pretreatment on crystallization of raisinsAlvarez, Lorena, Urrutia, Paulina, Olivares, Araceli, Flores, Agustín, Bhandari, Bhesh and Almonacid, Sergio (2021). Comparison of microwave short time and oven heating pretreatment on crystallization of raisins. Foods, 10 (1) 39, 39. doi: 10.3390/foods10010039 |
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2021 Journal Article Formation and stability of carbon dioxide nanobubbles for potential applications in food processingPhan, Khanh Kim Thi, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2021). Formation and stability of carbon dioxide nanobubbles for potential applications in food processing. Food Engineering Reviews, 13 (1), 3-14. doi: 10.1007/s12393-020-09233-0 |
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2021 Journal Article 4D deformation based on double-layer structure of the pumpkin/paperChen, Fengying, Zhang, Min, Liu, Zhenbin and Bhandari, Bhesh (2021). 4D deformation based on double-layer structure of the pumpkin/paper. Food Structure-Netherlands, 27 100168, 1-8. doi: 10.1016/j.foostr.2020.100168 |
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2021 Journal Article Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservationChen, Kai, Zhang, Min, Bhandari, Bhesh and Mujumdar, Arun S. (2021). Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservation. Food Research International, 139 109809, 1-13. doi: 10.1016/j.foodres.2020.109809 |
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2021 Book Chapter Solid Encapsulation Method: Ethylene Gas Encapsulation into Amorphous Alpha-Cyclodextrin PowderHo, Thao M., Sungkaprom, Kamornrath, Ho, Binh T. and Bhandari, Bhesh R. (2021). Solid Encapsulation Method: Ethylene Gas Encapsulation into Amorphous Alpha-Cyclodextrin Powder. Functionality of Cyclodextrins in Encapsulation for Food Applications. (pp. 17-27) Cham, Switzerland: Springer. doi: 10.1007/978-3-030-80056-7_2 |
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2021 Journal Article Effect of milk fat concentration on fat crystallization of palm oil-based shorteningsNguyen, Viet, Rimaux, Tom, Truong, Vinh, Danthine, Sabine, Dewettinck, Koen and Van Bockstaele, Filip (2021). Effect of milk fat concentration on fat crystallization of palm oil-based shortenings. Journal of the American Oil Chemists Society, 98 (1), 115-125. doi: 10.1002/aocs.12426 |
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2020 Journal Article Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsionsPanchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions. Food Chemistry, 333 127538, 127538. doi: 10.1016/j.foodchem.2020.127538 |
