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2020 Journal Article Ultra‐high temperature (UHT) stability of chocolate flavored high protein beveragesSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages. Journal of Food Science, 85 (10) 1750-3841.15397, 3012-3019. doi: 10.1111/1750-3841.15397 |
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2020 Journal Article Recent development of innovative methods for efficient frying technologyDevi, Shoma, Zhang, Min, Ju, Ronghua and Bhandari, Bhesh (2020). Recent development of innovative methods for efficient frying technology. Critical Reviews in Food Science and Nutrition, 61 (22), 1-16. doi: 10.1080/10408398.2020.1804319 |
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2020 Journal Article Assessment of anticaking agent on caking behavior of jujube amorphous powder via glass transition and state diagramAddo, Keren Agyekumwaa, Bi, Jinfeng, Chen, Qinqin, Bhandari, Bhesh, Lyu, Jian, Wu, Xinye, Jin, Xinwen, Qiao, Yening, Hou, Haonao and Li, Chunhong (2020). Assessment of anticaking agent on caking behavior of jujube amorphous powder via glass transition and state diagram. Food and Bioprocess Technology, 13 (9), 1588-1599. doi: 10.1007/s11947-020-02493-y |
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2020 Journal Article Impact of thermal pretreatment on crystallization of Thompson raisinsAlvarez, Lorena, Urrutia, Paulina, Olivares, Araceli, Flores, Agustín, Bhandari, Bhesh, Truong, Tuyen and Almonacid, Sergio (2020). Impact of thermal pretreatment on crystallization of Thompson raisins. Food Chemistry, 317 126381, 126381. doi: 10.1016/j.foodchem.2020.126381 |
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2020 Journal Article Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano-emulsified essential oilsLi, Kun, Zhang, Min, Bhandari, Bhesh, Xu, Jicheng and Yang, Chaohui (2020). Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano-emulsified essential oils. Journal of Food Process Engineering, 43 (9) e13475, e13475. doi: 10.1111/jfpe.13475 |
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2020 Journal Article Modelling of simultaneous heat and mass transfer considering the spatial distribution of air velocity during intermittent microwave convective dryingKhan, Md. Imran H., Welsh, Zachary, Gu, Yuantong, Karim, M. A. and Bhandari, B. (2020). Modelling of simultaneous heat and mass transfer considering the spatial distribution of air velocity during intermittent microwave convective drying. International Journal of Heat and Mass Transfer, 153 119668, 119668. doi: 10.1016/j.ijheatmasstransfer.2020.119668 |
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2020 Journal Article Effect of the native fat globule size on foaming properties and foam structure of milkHo, Thao M., Dhungana, Pramesh, Bhandari, Bhesh and Bansal, Nidhi (2020). Effect of the native fat globule size on foaming properties and foam structure of milk. Journal of Food Engineering, 291 110227, 110227. doi: 10.1016/j.jfoodeng.2020.110227 |
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2020 Journal Article Nanotechnology– a shelf life extension strategy for fruits and vegetablesLiu, Wenchao, Zhang, Min and Bhandari, Bhesh (2020). Nanotechnology– a shelf life extension strategy for fruits and vegetables. Critical Reviews in Food Science and Nutrition, 60 (10), 1706-1721. doi: 10.1080/10408398.2019.1589415 |
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2020 Journal Article Effects of infrared freeze drying on volatile profile,FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)Qiu, Liqing, Zhang, Min, Bhandari, Bhesh and Wang, Bin (2020). Effects of infrared freeze drying on volatile profile,FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower). Journal of the Science of Food and Agriculture, 100 (13) jsfa.10538, 4791-4800. doi: 10.1002/jsfa.10538 |
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2020 Journal Article Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray dryingDhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying. Drying Technology, 39 (15), 1-13. doi: 10.1080/07373937.2020.1758129 |
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2020 Journal Article A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruitFan, Kai, Zhang, Min, Wang, Weiqin and Bhandari, Bhesh (2020). A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit. International Journal of Refrigeration, 113, 49-57. doi: 10.1016/j.ijrefrig.2020.02.013 |
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2020 Journal Article Development of Chinese yam/chicken semi-liquid paste for space foodsJiang, Jiahui, Zhang, Min, Bhandari, Bhesh and Cao, Ping (2020). Development of Chinese yam/chicken semi-liquid paste for space foods. LWT, 125 109251, 1-7. doi: 10.1016/j.lwt.2020.109251 |
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2020 Journal Article Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixturesSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. LWT, 126 109308, 1-9. doi: 10.1016/j.lwt.2020.109308 |
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2020 Journal Article Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of caseinXu, Baoguo, Yuan, Jun, Wang, Lin, Lu, Feng, Wei, Benxi, Azam, Roknul S.M., Ren, Xiaofeng, Zhou, Cunshan, Ma, Haile and Bhandari, Bhesh (2020). Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein. Ultrasonics Sonochemistry, 63 104930, 1-8. doi: 10.1016/j.ultsonch.2019.104930 |
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2020 Journal Article Use of potato processing by-product: effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacksFeng, Chunyan, Zhang, Min, Bhandari, Bhesh and Ye, Yufen (2020). Use of potato processing by-product: effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks. LWT, 125 109265, 1-9. doi: 10.1016/j.lwt.2020.109265 |
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2020 Journal Article Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginateSharma Khanal, Bal Kumari, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2020). Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate. Journal of Food Engineering, 270 109749, 109749. doi: 10.1016/j.jfoodeng.2019.109749 |
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2020 Journal Article Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshnessChen, Hui-zhi, Zhang, Min, Bhandari, Bhesh and Yang, Chao-hui (2020). Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness. Food Hydrocolloids, 100 105438, 105438. doi: 10.1016/j.foodhyd.2019.105438 |
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2020 Journal Article Acetylation of intact white rice grains to alter the physicochemical propertiesNawaz, Malik Adil, Singh, Tanoj Kumar, Tan, Melvin, Prakash, Sangeeta, Fukai, Shu and Bhandari, Bhesh (2020). Acetylation of intact white rice grains to alter the physicochemical properties. Journal of Cereal Science, 92 102928, 1-9. doi: 10.1016/j.jcs.2020.102928 |
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2020 Journal Article Efficacy of ultrasound treatment in the and removal of pesticide residues from fresh vegetables: a reviewAzam, S M Roknul, Ma, Haile, Xu, Baoguo, Devi, Shoma, Siddique, Md Abu Bakar, Stanley, Sarah L., Bhandari, Bhesh and Zhu, Junsong (2020). Efficacy of ultrasound treatment in the and removal of pesticide residues from fresh vegetables: a review. Trends in Food Science and Technology, 97, 417-432. doi: 10.1016/j.tifs.2020.01.028 |
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2020 Journal Article Effect of CO2 bubbles on crystallization behavior of anhydrous milk fatAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of CO2 bubbles on crystallization behavior of anhydrous milk fat. Journal of the American Oil Chemists' Society, 97 (4) aocs.12343, 363-375. doi: 10.1002/aocs.12343 |
