Παρακολούθηση
Bhesh Bhandari
Bhesh Bhandari
University of Queensland
Η διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα uq.edu.au - Αρχική σελίδα
Τίτλος
Παρατίθεται από
Παρατίθεται από
Έτος
Encapsulation of polyphenols–a review
Z Fang, B Bhandari
Trends in food science & technology 21 (10), 510-523, 2010
20152010
Encapsulation efficiency of food flavours and oils during spray drying
SM Jafari, E Assadpoor, Y He, B Bhandari
Drying technology 26 (7), 816-835, 2008
12622008
Evaluation of encapsulation techniques of probiotics for yoghurt
W Krasaekoopt, B Bhandari, H Deeth
International dairy journal 13 (1), 3-13, 2003
12162003
3d printing technologies applied for food design: Status and prospects
FC Godoi, S Prakash, BR Bhandari
Journal of Food Engineering 179, 44-54, 2016
10052016
Re-coalescence of emulsion droplets during high-energy emulsification
SM Jafari, E Assadpoor, Y He, B Bhandari
Food hydrocolloids 22 (7), 1191-1202, 2008
9602008
Implication of glass transition for the drying and stability of dried foods
BR Bhandari, T Howes
Journal of food engineering 40 (1-2), 71-79, 1999
8551999
Problems associated with spray drying of sugar-rich foods
BR Bhandari, N Datta, T Howes
Drying technology 15 (2), 671-684, 1997
8521997
3D printing: Printing precision and application in food sector
Z Liu, M Zhang, B Bhandari, Y Wang
Trends in Food Science & Technology 69, 83-94, 2017
8362017
Nano-emulsion production by sonication and microfluidization—a comparison
S Mahdi Jafari, Y He, B Bhandari
International journal of food properties 9 (3), 475-485, 2006
7232006
The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria
W Krasaekoopt, B Bhandari, H Deeth
International dairy journal 14 (8), 737-743, 2004
7082004
Alginate gel particles–A review of production techniques and physical properties
SH Ching, N Bansal, B Bhandari
Critical reviews in food science and nutrition 57 (6), 1133-1152, 2017
6712017
Production of sub-micron emulsions by ultrasound and microfluidization techniques
SM Jafari, Y He, B Bhandari
Journal of food engineering 82 (4), 478-488, 2007
6202007
Nano-particle encapsulation of fish oil by spray drying
SM Jafari, E Assadpoor, B Bhandari, Y He
Food Research International 41 (2), 172-183, 2008
5732008
Impact of rheological properties of mashed potatoes on 3D printing
Z Liu, M Zhang, B Bhandari, C Yang
Journal of Food Engineering 220, 76-82, 2018
5272018
Effect of spray drying and storage on the stability of bayberry polyphenols
Z Fang, B Bhandari
Food chemistry 129 (3), 1139-1147, 2011
5122011
Hydrocolloid gel particles: formation, characterization, and application
P Burey, BR Bhandari, T Howes, MJ Gidley
Critical reviews in food science and nutrition 48 (5), 361-377, 2008
5062008
Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters
F Yang, M Zhang, B Bhandari, Y Liu
Lwt 87, 67-76, 2018
4892018
Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables
L Ma, M Zhang, B Bhandari, Z Gao
Trends in Food Science & Technology 64, 23-38, 2017
4722017
Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying
W Senadeera, BR Bhandari, G Young, B Wijesinghe
Journal of food engineering 58 (3), 277-283, 2003
4672003
Investigation on fish surimi gel as promising food material for 3D printing
L Wang, M Zhang, B Bhandari, C Yang
Journal of Food Engineering 220, 101-108, 2018
4652018
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