| Effects of emulsion droplet sizes on the crystallisation of milk fat T Truong, N Bansal, R Sharma, M Palmer, B Bhandari Food chemistry 145, 725-735, 2014 | 57 | 2014 |
| Effects of high-temperature fluidized bed drying and tempering on kernel cracking and milling quality of Vietnamese rice varieties TT Tuyen, V Truong, S Fukai, B Bhandari Drying Technology 27 (3), 486-494, 2009 | 49 | 2009 |
| Crystal structures and morphologies of fractionated milk fat in nanoemulsions T Truong, GP Morgan, N Bansal, M Palmer, B Bhandari Food chemistry 171, 157-167, 2015 | 44 | 2015 |
| Thermal transition properties of spaghetti measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT) MS Rahman, W Senadeera, A Al-Alawi, T Truong, B Bhandari, G Al-Saidi Food and Bioprocess Technology 4 (8), 1422-1431, 2011 | 23 | 2011 |
| Effect of milk fat globule size on the physical functionality of dairy products T Truong, M Palmer, N Bansal, B Bhandari Springer, 2016 | 19 | 2016 |
| Effect of emulsion droplet size on foaming properties of milk fat emulsions T Truong, N Bansal, B Bhandari Food and bioprocess technology 7 (12), 3416-3428, 2014 | 19 | 2014 |
| The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams H Hussain, T Truong, N Bansal, B Bhandari Food Biophysics 12 (1), 1-10, 2017 | 16 | 2017 |
| Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat T Truong, M Palmer, N Bansal, B Bhandari Food Research International 95, 82-90, 2017 | 15 | 2017 |
| Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels T Truong, S Prakash, B Bhandari Food chemistry 285, 86-93, 2019 | 13 | 2019 |
| Measurement of glass-rubber transition temperature of rice by thermal mechanical compression test (TMCT) TT Thuc, S Fukai, V Truong, B Bhandari International Journal of Food Properties 13 (1), 176-183, 2010 | 13 | 2010 |
| Use of gases in dairy manufacturing: A review BM Adhikari, T Truong, N Bansal, B Bhandari Critical reviews in food science and nutrition 58 (15), 2557-2569, 2018 | 11 | 2018 |
| Size-based fractionation of native milk fat globules by two-stage centrifugal separation P Dhungana, T Truong, M Palmer, N Bansal, B Bhandari Innovative Food Science & Emerging Technologies, 2017 | 11 | 2017 |
| Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution BM Adhikari, T Truong, N Bansal, B Bhandari Food and Bioproducts Processing 109, 86-97, 2018 | 10 | 2018 |
| Effect of fat globule size on the churnability of dairy cream BR Panchal, T Truong, S Prakash, N Bansal, B Bhandari, ARCDI Hub Food Research International 99, 229-238, 2017 | 10 | 2017 |
| Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils BZ Li, T Truong, B Bhandari Food Chemistry 218, 199-206, 2017 | 10 | 2017 |
| Spray-Drying and Non-Equilibrium States/Glass Transition TM Ho, T Truong, B Bhandari Non-Equilibrium States and Glass Transitions in Foods, 111-136, 2017 | 10 | 2017 |
| Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage N Bansal, T Truong, B Bhandari Dairy Science & Technology 96 (6), 861-872, 2017 | 10 | 2017 |
| Changes in Cracking Behavior and Milling Quality of Selected Australian Rice Varieties Due to Postdrying Annealing and Subsequent Storage T Truong, V Truong, S Fukai, B Bhandari Drying Technology 30 (16), 1831-1843, 2012 | 10 | 2012 |
| Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method T Truong, M Palmer, N Bansal, B Bhandari Food chemistry 237, 667-676, 2017 | 8 | 2017 |
| Methods to characterize the structure of food powders–a review TM Ho, T Truong, BR Bhandari Bioscience, biotechnology, and biochemistry 81 (4), 651-671, 2017 | 8 | 2017 |
Bhesh BhandariUniversity of QueenslandVerified email at uq.edu.au
