Bhesh Bhandari

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Min ZhangJiangnan UniversityVerified email at jiangnan.edu.cn
Sangeeta PrakashAssociate Professor, The University of QueenslandVerified email at uq.edu.au
Tony HowesThe University of QueenslandVerified email at uq.edu.au
Nidhi BansalAssociate Professor, Food Science and Technology, The University of QueenslandVerified email at uq.edu.au
Tuyen TruongSchool of Science, RMIT UniversityVerified email at rmit.edu.au
Benu AdhikariProfessor of Bioscience and Food Technology, RMIT UniversityVerified email at rmit.edu.au
Zhongxiang FangAssociate professor in Food Processing, The University of MelbourneVerified email at unimelb.edu.au
Thao M HoHelsinki UniversityVerified email at uq.net.au
Yinghe HeProfessor at Brunel University LondonVerified email at brunel.ac.uk
Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Wunwisa KrasaekooptAssistant Professor of Food Technology, Assumption UniversityVerified email at au.edu
Michael J GidleyUniversity of QueenslandVerified email at uq.edu.au
Fernanda Condi de GodoiThe University of QueenslandVerified email at uq.edu.au
Su Hung ChingThe University of QueenslandVerified email at uq.edu.au
wijitha senadeeraSenior Lecturer, University of Southern QueenslandVerified email at usq.edu.au
Claire GaianiLIBio - Université de LorraineVerified email at univ-lorraine.fr
Professor Xiao Dong ChenSchool of Chemical and Environmental Engineering, Soochow University, ChinaVerified email at mail.suda.edu.cn
Pete HalleyThe University of QueenslandVerified email at uq.edu.au
Arianna DickRMIT UniversityVerified email at rmit.edu.au
Andrew WHITTAKERUniversity of QueenslandVerified email at uq.edu.au

Bhesh Bhandari

University of Queensland

Verified email at uq.edu.au - Homepage

Food Materials Science/Engineering


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Encapsulation of polyphenols–a review Z Fang, B Bhandari Trends in food science & technology 21 (10), 510-523, 2010	1974	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	1243	2008
Evaluation of encapsulation techniques of probiotics for yoghurt W Krasaekoopt, B Bhandari, H Deeth International dairy journal 13 (1), 3-13, 2003	1200	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	977	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	948	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	847	1999
Problems associated with spray drying of sugar-rich foods BR Bhandari, N Datta, T Howes Drying technology 15 (2), 671-684, 1997	844	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	797	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	717	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	698	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	654	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	616	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	571	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	507	2018
Effect of spray drying and storage on the stability of bayberry polyphenols Z Fang, B Bhandari Food chemistry 129 (3), 1139-1147, 2011	505	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	501	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	478	2018
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	466	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	454	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	452	2017

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