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Table of contents
- Professor Bhesh Bhandari
- Handbook of Food Engineering - CRC Press Book
- Account Options
- Handbook of Food Engineering
Fang, Z. Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation. In Nissim Garti and D. McClements Ed. Properties and applications of different probiotic delivery systems. Food materials science and engineering: an overview. In Bhesh Bhandari and Yrjo H. Encapsulation techniques for food ingredient systems. Yuliani, Sri and Bhandari, Bhesh Vegetable Parts, Herbs, and Essential Oils.
In Handbook of Vegetables and Vegetable Processing pp. In Nirmal K.
Professor Bhesh Bhandari
Sinha Ed. Sinha and Y. Hui Ed. Beyond water: Waterlike functions of other biological compounds in a waterless system. In David S. Reid , Tanaboon Sajjaanantakul , Peter J. Lillford and Sanguansri Charoenrein Ed. Kinetics of enthalpy relaxation in corn syrup—sucrose mixtures. Liu, Y. Development of a novel phase transition measurement device for solid food materials: Thermal mechanical compression test TMCT. Intipunya, P. Chemical deterioration and physical instability of food powders. In Leif H. Skibsted , Jens Risbo and Mogens L.
Anderson Ed. Adhikari, B. Sticky and collapse temperature: Measurements, data, and predictions. Shafiur Rahman Ed. Glass-transition based approach in drying of foods. In Ratti,C. Adhikari, Benu P. Bhandari, Bhesh R. Water activity in food processing and preservation.
Spray drying of food materials - process and product characteristics. Torley, P. Ultrasound in food processing and preservation. Bhandari, Bhesh Spray drying and powder properties. Hui , C.
Handbook of Food Engineering - CRC Press Book
Clary , M. Farid , O. Fasina , A. Noohorm and J. Welti-Chanes Ed. Stickiness and caking in food preservation.
Account Options
Phase transitions during food powder production and powder stability. In Charles Onwulata Ed. Spray drying: an encapsulation technique for food flavors. Mujumdar Ed. Sopade, P. A study of vitrification of Australian honeys at different moisture contents. In Harry Levine Ed.
- Researcher biography;
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Truong, V. Analytical model for the prediction of glass transition temperature of food systems. Senadeera, W. Physical property changes of fruits and vegetables during hot air drying. In Arun S. Sharma Khanal, Bal Kumari , Bhandari, Bhesh , Prakash, Sangeeta and Bansal, Nidhi Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate.
Journal of Food Engineering , Food Hydrocolloids , Lactis into 3D printed mashed potatoes: Effects of variables on the viability. Food Research International , Abesinghe, A. Innovative Food Science and Emerging Technologies , Fan, Hanzhi , Zhang, Min , Bhandari, Bhesh and Yang, Chao-hui Food waste as a carbon source in carbon quantum dots technology and their applications in food safety detection.
Trends in Food Science and Technology , 95 86 - Trends in Food Science and Technology , 95 - Liu, Qiong , Zhang, Min , Bhandari, Bhesh , Xu, Jicheng and Yang, Chaohui Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products. Food Control , Critical Reviews in Food Science and Nutrition ,. Food Chemistry , Xu, Baoguo , Azam, Roknul S.
International Journal of Refrigeration , 53 - Critical Reviews in Food Science and Nutrition , 59 21 : - Teng, Xiuxiu , Zhang, Min , Bhandari, Bhesh , Xu, Jichen and Li, Yaping A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods. Drying Technology ,. Mojaharul Islam, Md. Food and Bioproducts Processing , - Food Chemistry , - Ran, Xin-li , Zhang, Min , Wang, Yuchuan and Bhandari, Bhesh Dielectric properties of carrots affected by ultrasound treatment in water and oil medium simulated systems.
Ultrasonics Sonochemistry , 56 - Food Research International , - Sun, Yanan , Zhang, Min , Bhandari, Bhesh and Yang, Chao-hui Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualities. Food Biophysics ,. Journal of Food Processing and Preservation ,. Li, Linlin , Zhang, Min and Bhandari, Bhesh Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour. Li, Linlin , Zhang, Min , Song, Xiaoning , Wang, Weiqin and Bhandari, Bhesh Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze-drying characteristics of Chinese yam.
Handbook of Food Engineering
Journal of the Science of Food and Agriculture ,. Journal of Texture Studies ,. Huang, Meng-sha , Zhang, Min and Bhandari, Bhesh Assessing the 3D printing precision and texture properties of brown rice induced by infill levels and printing variables. Food and Bioprocess Technology , 12 7 : - Meat Science , 9 - Truong, Tuyen , Prakash, Sangeeta and Bhandari, Bhesh Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels. Food Chemistry , 86 - Guo, Chao-Fan , Zhang, Min and Bhandari, Bhesh A comparative study between syringe-based and screw-based 3D food printers by computational simulation.
Computers and Electronics in Agriculture , - Meat Science , 35 - Truong, Tuyen , Palmer, Martin , Bansal, Nidhi and Bhandari, Bhesh Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat. International Dairy Journal , 93 45 - Ningtyas, Dian Widya , Bhandari, Bhesh , Bansal, Nidhi and Prakash, Sangeeta The viability of probiotic Lactobacillus rhamnosus non-encapsulated and encapsulated in functional reduced-fat cream cheese and its textural properties during storage.
Food Control , 8 - Innovative Food Science and Emerging Technologies , 54 34 - Mantihal, Sylvester , Prakash, Sangeeta , Godoi, Fernanda Condi and Bhandari, Bhesh Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate. Fan, Kai , Zhang, Min and Bhandari, Bhesh Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices.
LWT , 16 - Ramdhan, Tezar , Ching, Su Hung , Prakash, Sangeeta and Bhandari, Bhesh Time dependent gelling properties of cuboid alginate gels made by external gelation method: effects of alginate-CaCl2 solution ratios and pH. Food Hydrocolloids , 90 - Chen, Xiaoxia , Bhandari, Bhesh and Zhou, Peng Insight into the effect of glycerol on stability of globular proteins in high protein model system.
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Food Reviews International ,. Food Bioscience , 28 7 - Zhu, Yang , Bhandari, Bhesh and Prakash, Sangeeta Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids. Food Hydrocolloids , 89 - LWT , 89 - Singh, Jaspal , Prakash, Sangeeta , Bhandari, Bhesh and Bansal, Nidhi Ultra high temperature UHT stability of casein-whey protein mixtures at high protein content: heat induced protein interactions. Food and Bioprocess Technology , 12 2 : - Journal of Food Engineering , 94 - Liu, Zhenbin , Bhandari, Bhesh , Prakash, Sangeeta , Mantihal, Sylvester and Zhang, Min Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing.
Food Hydrocolloids , 87 - Zhu, Yang , Bhandari, Bhesh , Pang, Zhihua , Liu, Xinqi and Prakash, Sangeeta Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution. LWT , - Huang, Meng-sha , Zhang, Min , Bhandari, Bhesh and Liu, Yaping Improving the three-dimensional printability of taro paste by the addition of additives. Journal of Food Process Engineering , e Journal of Food Process Engineering ,.