Bhesh Bhandari

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96 articoli

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Min ZhangJiangnan UniversityEmail verificata su jiangnan.edu.cn
Sangeeta PrakashAssociate Professor, The University of QueenslandEmail verificata su uq.edu.au
Tony HowesThe University of QueenslandEmail verificata su uq.edu.au
Nidhi BansalProfessor, Food Science and Technology, The University of QueenslandEmail verificata su uq.edu.au
Tuyen TruongSchool of Science, RMIT UniversityEmail verificata su rmit.edu.au
Benu AdhikariProfessor of Bioscience and Food Technology, RMIT UniversityEmail verificata su rmit.edu.au
Zhongxiang FangAssociate professor in Food Processing, The University of MelbourneEmail verificata su unimelb.edu.au
Thao M HoHelsinki UniversityEmail verificata su uq.net.au
Yinghe HeProfessor at Brunel University LondonEmail verificata su brunel.ac.uk
Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural ResourcesEmail verificata su gau.ac.ir
Wunwisa KrasaekooptAssistant Professor of Food Technology, Assumption UniversityEmail verificata su au.edu
Michael J GidleyUniversity of QueenslandEmail verificata su uq.edu.au
Fernanda Condi de GodoiThe University of QueenslandEmail verificata su uq.edu.au
Su Hung ChingThe University of QueenslandEmail verificata su uq.edu.au
Claire GaianiLIBio - Université de LorraineEmail verificata su univ-lorraine.fr
Professor Xiao Dong ChenSchool of Chemical and Environmental Engineering, Soochow University, ChinaEmail verificata su mail.suda.edu.cn
Arianna DickRMIT UniversityEmail verificata su rmit.edu.au
Pete HalleyThe University of QueenslandEmail verificata su uq.edu.au
Andrew WHITTAKERUniversity of QueenslandEmail verificata su uq.edu.au
Dr S M Roknul AzamQuality and TechnicalEmail verificata su primofoods.com.au

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Bhesh Bhandari

University of Queensland

Email verificata su uq.edu.au - Home page

Food Materials Science/Engineering


Titolo Ordina per citazioni Ordina per anno Ordina per titolo	Citata da Citata da	Anno
Encapsulation of polyphenols–a review Z Fang, B Bhandari Trends in food science & technology 21 (10), 510-523, 2010	2003	2010
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	1257	2008
Evaluation of encapsulation techniques of probiotics for yoghurt W Krasaekoopt, B Bhandari, H Deeth International dairy journal 13 (1), 3-13, 2003	1212	2003
3d printing technologies applied for food design: Status and prospects FC Godoi, S Prakash, BR Bhandari Journal of Food Engineering 179, 44-54, 2016	1003	2016
Re-coalescence of emulsion droplets during high-energy emulsification SM Jafari, E Assadpoor, Y He, B Bhandari Food hydrocolloids 22 (7), 1191-1202, 2008	961	2008
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	853	1999
Problems associated with spray drying of sugar-rich foods BR Bhandari, N Datta, T Howes Drying technology 15 (2), 671-684, 1997	852	1997
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	830	2017
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	723	2006
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	707	2004
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	669	2017
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	620	2007
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	573	2008
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	527	2018
Effect of spray drying and storage on the stability of bayberry polyphenols Z Fang, B Bhandari Food chemistry 129 (3), 1139-1147, 2011	512	2011
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	506	2008
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	488	2018
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	472	2017
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	467	2003
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	463	2018

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