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2020 Journal Article Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatmentZhao, Linlin, Zhang, Min, Bhandari, Bhesh and Bai, Baosong (2020). Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment. International Journal of Food Microbiology, 334 108835, 108835. doi: 10.1016/j.ijfoodmicro.2020.108835 |
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2020 Journal Article Physical and mechanical properties of alginate based composite gelsRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2020). Physical and mechanical properties of alginate based composite gels. Trends in Food Science and Technology, 106, 150-159. doi: 10.1016/j.tifs.2020.10.002 |
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2020 Journal Article Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum fryingDevi, Shoma, Zhang, Min, Ju, Ronghua and Bhandari, Bhesh (2020). Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying. Food Bioscience, 38 100753, 1-9. doi: 10.1016/j.fbio.2020.100753 |
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2020 Conference Publication In-transit ripening and outturn quality for mangoMott, Khamla, Joyce, Daryl, Hofman, Peter, Macnish, Andrew, Bhandari, Bhesh and Cave, Robyn (2020). In-transit ripening and outturn quality for mango. Postharvest 2020 Webinar series, Online, 10-12 November 2020. Auckland, New Zealand: The New Zealand Institute for Plant and Food Research. |
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2020 Journal Article Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of textureZhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2020). Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. International Dairy Journal, 110 104794, 1-10. doi: 10.1016/j.idairyj.2020.104794 |
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2020 Journal Article Fat crystallization of blends of palm oil and anhydrous milk fat: a comparison between static and dynamic-crystallizationNguyen, Viet, Rimaux, Tom, Truong, Vinh, Dewettinck, Koen and Van Bockstaele, Filip (2020). Fat crystallization of blends of palm oil and anhydrous milk fat: a comparison between static and dynamic-crystallization. Food Research International, 137 109412, 1-9. doi: 10.1016/j.foodres.2020.109412 |
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2020 Journal Article Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powderTeng, Xiuxiu, Zhang, Min, Bhandari, Bhesh and Liu, Yaping (2020). Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powder. Food and Bioproducts Processing, 124, 266-277. doi: 10.1016/j.fbp.2020.08.019 |
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2020 Journal Article 4D printing of products based on soy protein isolate via microwave heating for flavor developmentPhuhongsung, Pattarapon, Zhang, Min and Bhandari, Bhesh (2020). 4D printing of products based on soy protein isolate via microwave heating for flavor development. Food Research International, 137 109605, 109605. doi: 10.1016/j.foodres.2020.109605 |
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2020 Journal Article Application of power ultrasound in freezing and thawing processes: effect on process efficiency and product qualityQiu, Liqing, Zhang, Min, Chitrakar, Bimal and Bhandari, Bhesh (2020). Application of power ultrasound in freezing and thawing processes: effect on process efficiency and product quality. Ultrasonics Sonochemistry, 68 105230, 105230. doi: 10.1016/j.ultsonch.2020.105230 |
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2020 Journal Article Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia foodDick, Arianna, Bhandari, Bhesh, Dong, Xiuping and Prakash, Sangeeta (2020). Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food. Food Hydrocolloids, 107 105940, 105940. doi: 10.1016/j.foodhyd.2020.105940 |
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2020 Journal Article Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratiosXiong, Xiaoying, Ho, Minh Thao, Bhandari, Bhesh and Bansal, Nidhi (2020). Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios. International Dairy Journal, 109 104758, 104758. doi: 10.1016/j.idairyj.2020.104758 |
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2020 Journal Article Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice creamAdhikari, Bhaskar Mani, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. International Dairy Journal, 109 104789, 1-10. doi: 10.1016/j.idairyj.2020.104789 |
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2020 Journal Article EditorialBhandari, Bhesh and Quek, Siew Young (2020). Editorial. Future Foods, 1-2 100004, 100004. doi: 10.1016/j.fufo.2020.100004 |
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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 |
