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
Benu AdhikariProfessor of Bioscience and Food Technology, RMIT UniversityVerified email at rmit.edu.au
Tuyen TruongSchool of Science, 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
Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Yinghe HeProfessor at Brunel University LondonVerified email at brunel.ac.uk
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
wijitha senadeeraSenior Lecturer, University of Southern QueenslandVerified email at usq.edu.au
Su Hung ChingThe University of QueenslandVerified email at uq.edu.au
Claire GaianiLIBio - Université de LorraineVerified email at univ-lorraine.fr
Pete HalleyThe University of QueenslandVerified email at uq.edu.au
Professor Xiao Dong Chen 陈晓东教授...School of Chemical and Environmental Engineering, Soochow University, ChinaVerified email at mail.suda.edu.cn
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	1865	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	1190	2008
Evaluation of encapsulation techniques of probiotics for yoghurt W Krasaekoopt, B Bhandari, H Deeth International dairy journal 13 (1), 3-13, 2003	1168	2003
Re-coalescence of emulsion droplets during high-energy emulsification SM Jafari, E Assadpoor, Y He, B Bhandari Food hydrocolloids 22 (7), 1191-1202, 2008	912	2008
3d printing technologies applied for food design: Status and prospects FC Godoi, S Prakash, BR Bhandari Journal of Food Engineering 179, 44-54, 2016	853	2016
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	831	1999
Problems associated with spray drying of sugar-rich foods BR Bhandari, N Datta, T Howes Drying technology 15 (2), 671-684, 1997	810	1997
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	682	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	678	2004
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	663	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	594	2007
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	576	2017
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	554	2008
Effect of spray drying and storage on the stability of bayberry polyphenols Z Fang, B Bhandari Food chemistry 129 (3), 1139-1147, 2011	473	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	471	2008
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	454	2003
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	451	2018
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	432	2001
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	418	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	407	2017

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