Benu Adhikari
Benu Adhikari
Professor of Bioscience and Food Technology, RMIT University
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Cited by
Cited by
Stickiness in foods: a review of mechanisms and test methods
B Adhikari, T Howes, BR Bhandari, V Truong
International Journal of Food Properties 4 (1), 1-33, 2001
The physicochemical characteristics and hydrophobicity of high amylose starch–glycerol films in the presence of three natural waxes
D Muscat, R Adhikari, S McKnight, Q Guo, B Adhikari
Journal of Food Engineering 119 (2), 205-219, 2013
Enhanced efficiency fertilisers: a review of formulation and nutrient release patterns
YP Timilsena, R Adhikari, P Casey, T Muster, H Gill, B Adhikari
Journal of the Science of Food and Agriculture 95 (6), 1131-1142, 2015
Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling
B Adhikari, T Howes, BR Bhandari, V Troung
Journal of Food Engineering 62 (1), 53-68, 2004
Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers
D Muscat, B Adhikari, R Adhikari, DS Chaudhary
Journal of Food Engineering 109 (2), 189-201, 2012
Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods
P Kaushik, K Dowling, CJ Barrow, B Adhikari
Journal of functional foods 19, 868-881, 2015
Preparation and characterization of glycerol plasticized (high-amylose) starch–chitosan films
H Liu, R Adhikari, Q Guo, B Adhikari
Journal of Food Engineering 116 (2), 588-597, 2013
Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT)
AK Shrestha, T Ua-Arak, BP Adhikari, T Howes, BR Bhandari
International Journal of Food Properties 10 (3), 661-673, 2007
Complex coacervation: Principles, mechanisms and applications in microencapsulation
YP Timilsena, TO Akanbi, N Khalid, B Adhikari, CJ Barrow
International journal of biological macromolecules 121, 1276-1286, 2019
Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and …
A Shi, D Li, L Wang, B Li, B Adhikari
Carbohydrate Polymers 83 (4), 1604-1610, 2011
Effect of addition of proteins on the production of amorphous sucrose powder through spray drying
B Adhikari, T Howes, BR Bhandari, TAG Langrish
Journal of Food Engineering 94 (2), 144-153, 2009
Lactoferrin: Structure, function, denaturation and digestion
B Wang, YP Timilsena, E Blanch, B Adhikari
Critical reviews in food science and nutrition 59 (4), 580-596, 2019
Preparation and characterization of cellulose nanofibers from de-pectinated sugar beet pulp
M Li, L Wang, D Li, YL Cheng, B Adhikari
Carbohydrate Polymers 102, 136-143, 2014
Optimisation of the microencapsulation of tuna oil in gelatin–sodium hexametaphosphate using complex coacervation
B Wang, B Adhikari, CJ Barrow
Food chemistry 158, 358-365, 2014
Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder
AK Shrestha, T Howes, BP Adhikari, BR Bhandari
LWT-Food Science and Technology 40 (9), 1593-1600, 2007
Surface modification of spray dried food and emulsion powders with surface-active proteins: A review
M Jayasundera, B Adhikari, P Aldred, A Ghandi
Journal of Food Engineering 93 (3), 266-277, 2009
Physicochemical and functional properties of lentil protein isolates prepared by different drying methods
M Joshi, B Adhikari, P Aldred, JF Panozzo, S Kasapis
Food Chemistry 129 (4), 1513-1522, 2011
The principles of ultrasound and its application in freezing related processes of food materials: A review
X Cheng, M Zhang, B Xu, B Adhikari, J Sun
Ultrasonics sonochemistry 27, 576-585, 2015
Interfacial and emulsifying properties of lentil protein isolate
M Joshi, B Adhikari, P Aldred, JF Panozzo, S Kasapis, CJ Barrow
Food Chemistry 134 (3), 1343-1353, 2012
Preparation, characterization and functional properties of flax seed protein isolate
P Kaushik, K Dowling, S McKnight, CJ Barrow, B Wang, B Adhikari
Food chemistry 197, 212-220, 2016
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