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Lista de obras de Bhesh Bhandari

3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate

article by Yaowei Liu et al published October 2018 in Innovative Food Science and Emerging Technologies

3D printing of meat

scientific article published on 07 March 2019

4D printing of products based on soy protein isolate via microwave heating for flavor development

artículo científico publicado en 2020

A comprehensive review on in vitro digestion of infant formula

artículo científico publicado en 2015

A modified cyclone stickiness test for characterizing food powders

A novel combination of enzymatic hydrolysis and fermentation: Effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage

artículo científico publicado en 2020

A novel impinging aerosols method for production of propranolol hydrochloride-loaded alginate gel microspheres for oral delivery

article

A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris

artículo científico publicado en 2019

A novel method using MOS electronic nose and ELM for predicting postharvest quality of cherry tomato fruit treated with high pressure argon

A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate

artículo científico publicado en 2011

Alginate gel particles-A review of production techniques and physical properties.

artículo científico

Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes

scientific article published on 26 April 2019

Applicability of a colorimetric indicator label for monitoring freshness of fresh-cut green bell pepper

artículo científico publicado en 2018

Application of Microencapsulated Flavor to Extrusion Product

Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality

artículo científico publicado en 2020

Assessing the 3D Printing Precision and Texture Properties of Brown Rice Induced by Infill Levels and Printing Variables

scholarly article

Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMR

Changes During Processing and Sodium Chloride Supplementation on the Physical and Chemical Properties of Douchi

Changes in Cracking Behavior and Milling Quality of Selected Australian Rice Varieties Due to Postdrying Annealing and Subsequent Storage

article

Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage

artículo científico publicado en 2019

Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze-drying characteristics of Chinese yam

scientific article published on 16 August 2019

Characterization of alginate–lactoferrin beads prepared by extrusion gelation method

Characterization of crystalline and spray-dried amorphous α-cyclodextrin powders

Chemical and Physical Changes in Milk Protein Concentrate (MPC80) Powder during Storage

artículo científico publicado en 2011

Co-melting behaviour of sucrose, glucose & fructose

scientific article published on 19 September 2018

Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice

Comparison of Gelation Profile of Yoghurts During Fermentation Measured by Rva and Ultrasonic Spectroscopy

Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement

article published in 2016

Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)

artículo científico publicado en 2019

Corrigendum to “Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions” [J. Food Eng. 79 (2007) 1136–1143]

scholarly article published in Journal of Food Engineering

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

artículo científico publicado en 2018

Crystal structures and morphologies of fractionated milk fat in nanoemulsions.

artículo científico publicado en 2014

Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositions

scientific article published on 10 December 2019

Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil

scientific article published on 13 February 2019

Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils.

artículo científico publicado en 2016

Current processing and packing technology for space foods: a review

artículo científico publicado en 2019

Dehydration of CO2-α-cyclodextrin complex powder by desiccant adsorption method and its release properties

artículo científico publicado en 2016

Determination of Viscosity of Some Australian Honeys Based on Composition

article

Development of a novel colorimetric food package label for monitoring lean pork freshness

artículo científico publicado en 2019

Dielectric properties of carrots affected by ultrasound treatment in water and oil medium simulated systems

scientific article published on 09 April 2019

Diffusion loading and drug delivery characteristics of alginate gel microparticles produced by a novel impinging aerosols method.

artículo científico publicado en 2010

Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage

article

Dissolution of sucrose crystals in the anhydrous sorbitol melt

artículo científico publicado en 2003

Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies

artículo científico publicado en 2019

Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

article

Effect of Carbonation of Supersaturated Lactose Solution on Crystallisation Behaviour of Alpha-Lactose Monohydrate

Effect of Different Cooking Conditions on the Pasting Properties of Flours of Glutinous Rice Varieties from Lao People’s Democratic Republic

Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate

artículo científico publicado en 2018

Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions

Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System ⬇️

scholarly article

Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels

article

Effect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red Radish

article by Bao-guo Xu et al published 15 March 2015 in Food and Bioprocess Technology

Effect of addition of proteins on the production of amorphous sucrose powder through spray drying

article

Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate

scientific article published on 24 January 2019

Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varieties

Effect of blanching on volatile compounds and structural aspects of <i>Cordyceps militaris</i> dried by microwave-assisted pulse-spouted bed freeze-drying (MPSFD)

artículo científico publicado en 2018

Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion

artículo científico publicado en 2018

Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat

artículo científico publicado en 2019

Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and d-limonene encapsulated in milk protein

article by Sri Yuliani et al published December 2006 in International Journal of Food Science and Technology

Effect of fat globule size on the churnability of dairy cream

artículo científico publicado en 2017

Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes

artículo científico publicado en 2018

Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles

artículo científico publicado en 2007

Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns ⬇️

scholarly article

Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat.

artículo científico publicado en 2017

Effect of spray drying and storage on the stability of bayberry polyphenols

artículo científico publicado en 2011

Effect of starch modification in the whole white rice grains on physicochemical properties of two contrasting rice varieties

Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum fried apple chips

artículo científico publicado en 2018

Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish

artículo científico publicado en 2015

Effect of water content on thermal behaviors of common buckwheat flour and starch

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

artículo científico publicado en 2020

Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage

Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques

Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

Effects of High-Temperature Fluidized Bed Drying and Tempering on Kernel Cracking and Milling Quality of Vietnamese Rice Varieties

Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt

article

Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder

Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels

scientific article published on 31 January 2019

Effects of emulsion droplet sizes on the crystallisation of milk fat.

artículo científico publicado en 2013

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)

artículo científico publicado en 2020

Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel

Effects of microwave assisted pulse fluidized bed freeze-drying (MPFFD) on quality attributes of Cordyceps militaris

artículo científico publicado en 2019

Effects of microwave-assisted pulse-spouted bed freeze-drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militaris

artículo científico publicado en 2018

Effects of milk pH alteration on casein micelle size and gelation properties of milk

article by Hotnida Sinaga et al published 22 February 2016 in International Journal of Food Properties

Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products

scholarly article

Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate

article

Effects of three types of modified atmospheric packaging on the physicochemical properties of selected glutinous rice

Efficient Plant Foods Processing Based on Infrared Heating

artículo científico publicado en 2019

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - Part 1: Encapsulation capacity and stability of inclusion complexes

artículo científico publicado en 2016

Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - Part 2: Characterization of complexed powders and determination of crystalline structure.

artículo científico publicado en 2016

Encapsulation of CO2 into amorphous and crystalline α-cyclodextrin powders and the characterization of the complexes formed.

artículo científico publicado en 2015

Encapsulation of Lemon Oil by Paste Method Using β-Cyclodextrin: Encapsulation Efficiency and Profile of Oil Volatiles

artículo científico publicado en 1999

Encapsulation of Nanoparticles of d-Limonene by Spray Drying: Role of Emulsifiers and Emulsifying Techniques

Encapsulation of ethylene gas into α-cyclodextrin and characterisation of the inclusion complexes.

artículo científico publicado en 2011

Encapsulation of gases in powder solid matrices and their applications: A review

article

Encapsulation of polyphenols – a review

article

Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder.

artículo científico publicado en 2016

Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology.

artículo científico publicado en 2018

Erratum to “Optimization of cocurrent spray drying process for sugar-rich foods. Part II—Optimization of spray drying process based on glass transition concept” [Journal of Food Engineering 71 (2005) 66–72]

scholarly article published in Journal of Food Engineering

Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products

scientific article published on 03 May 2012

Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin.

artículo científico publicado en 2013

Evaluation of encapsulation techniques of probiotics for yoghurt

article by Wunwisa Krasaekoopt et al published January 2003 in International Dairy Journal

Extrusion of mixtures of starch and d-limonene encapsulated with β-cyclodextrin: Flavour retention and physical properties

Fabrication of starch-based microparticles by an emulsification-crosslinking method

Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage

Flavour retention during high temperature short time extrusion cooking process: a review

article

Foaming properties and foam structure of milk during storage

artículo científico publicado en 2018

Food waste as a carbon source in carbon quantum dots technology and their applications in food safety detection ⬇️

scholarly article

Freshness monitoring technology of fish products in intelligent packaging

scientific article published on 28 April 2020

Gastrointestinal digestion of dairy and soy proteins in infant formulas: An in vitro study

artículo científico publicado en 2015

Gel particles from spray-dried disordered polysaccharides

Gelation of an alginate film via spraying of calcium chloride droplets

Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress.

artículo científico publicado en 2016

Glass Transition Behavior of Spray Dried Orange Juice Powder Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)

Glass transition and enthalpy relaxation of amorphous food saccharides: a review

artículo científico publicado en 2006

Glass transition behaviour of fructose

Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol Solutions

scientific article published on 02 October 2018

Guest Editorial

Handbook of food powders

Hydrocolloid gel particles: formation, characterization, and application.

artículo científico publicado en 2008

Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods

scholarly article

Impact of caramelization on the glass transition temperature of several caramelized sugars. Part I: Chemical analyses

artículo científico publicado en 2008

Impact of caramelization on the glass transition temperature of several caramelized sugars. Part II: Mathematical modeling

artículo científico publicado en 2008

Impact of thermal pretreatment on crystallization of Thompson raisins

scientific article published on 10 February 2020

Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels

artículo científico publicado en 2024

Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

artículo científico publicado en 2019

Improving the three‐dimensional printability of taro paste by the addition of additives

scholarly article

In situ analysis of cooking properties of rice by thermal mechanical compression test method

In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybean

artículo científico publicado en 2016

In vitro lipolysis of dairy and soy based infant formula

artículo científico publicado en 2018

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability

artículo científico publicado en 2019

Influence of Dryer Type on Surface Characteristics of Milk Powders

article by Kim Fyfe et al published June 2011 in Drying Technology

Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle

Influence of Ultrasound-Assisted Osmotic Dehydration and Freezing on the Water State, Cell Structure, and Quality of Radish (Raphanus sativusL.) Cylinders

Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt

artículo científico publicado en 2017

Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour

scholarly article

Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution

article

Influence of power ultrasound on ice nucleation of radish cylinders during ultrasound-assisted immersion freezing

Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process

Insight into the effect of glycerol on stability of globular proteins in high protein model system

scientific article published on 30 November 2018

Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR

scientific article published on 10 February 2019

Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures

Investigation of 3D printing of apple and edible rose blends as a dysphagia food

artículo científico publicado en 2023

Investigation of Relationship between Surface Tension of Feed Solution Containing Various Proteins and Surface Composition and Morphology of Powder Particles

article

Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method

artículo científico publicado en 2017

Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage

scientific article published on 01 February 2010

Kinetics of enthalpy relaxation of milk protein concentrate powder upon ageing and its effect on solubility.

artículo científico publicado en 2012

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

scholarly article

Maillard Reaction and Protein Cross-Linking in Relation to the Solubility of Milk Powders

scientific article published on 03 November 2011

Materials Properties of Printable Edible Inks and Printing Parameters Optimization during 3D Printing: a review

scientific article published on 20 June 2018

Measurement of Glass-Rubber Transition Temperature of Rice by Thermal Mechanical Compression Test (TMCT)

Measurement of Glass–Rubber Transition Temperature of Skim Milk Powder by Static Mechanical Test

Methods to characterize the structure of food powders - a review

artículo científico publicado en 2017

Micronization and nanosizing of particles for an enhanced quality of food: A review.

artículo científico publicado en 2016

Microorganism control and product quality improvement of Twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurization

artículo científico publicado en 2018

Microscopic Structure of Bayberry (Myrica RubraSieb. Et Zucc.) Juice Haze

Model Building and Slicing in Food 3D Printing Processes: A Review

scientific article published on 05 May 2019

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Nano-Emulsion Production by Sonication and Microfluidization—A Comparison

article

Nano-particle encapsulation of fish oil by spray drying

article

Nanotechnology - A shelf life extension strategy for fruits and vegetables

scientific article published on 21 March 2019

Novel Intelligent Detection of Safer Water Activity by LF-NMR Spectra for Selected Fruits and Vegetables during Drying

artículo científico publicado en 2019

Novel Solid Encapsulation of Ethylene Gas Using Amorphous α-Cyclodextrin and the Release Characteristics

artículo científico publicado en 2016

Novel alginate gel microspheres produced by impinging aerosols for oral delivery of proteins

artículo científico publicado en 2012

Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness ⬇️

scholarly article

Novel technologies in utilization of byproducts of animal food processing: a review

article

Ohmic Heating Behavior of Certain Selected Liquid Food Materials

Optimization of Supercritical Carbon Dioxide Extraction of Flaxseed Oil Using Response Surface Methodology

Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying

article by Vinh Truong et al published November 2005 in Journal of Food Engineering

Optimization of cocurrent spray drying process for sugar-rich foods. Part II—Optimization of spray drying process based on glass transition concept

article by Vinh Truong et al published November 2005 in Journal of Food Engineering

Optimization of nano-emulsions production by microfluidization

article

Optimization of the Microencapsulation of Lemon Myrtle Oil Using Response Surface Methodology

article

Partial renneting of pasteurised bovine milk: Casein micelle size, heat and storage stability

Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures

Physical properties of cryomilled rice starch

Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique.

artículo científico publicado en 2015

Physico-chemical properties of different forms of bovine lactoferrin.

artículo científico publicado en 2013

Post-processing feasibility of composite-layer 3D printed beef

artículo científico publicado en 2019

Preface

Preparation of crosslinked starch microspheres and their drug loading and releasing properties

Production of sub-micron emulsions by ultrasound and microfluidization techniques

article

Quality of restructured cookies made from old stalks ofAsparagus officinalisusing various drying methods

articulo cientifico

Quantification of lactosylation of whey proteins in stored milk powder using multiple reaction monitoring

artículo científico publicado en 2013

Re-coalescence of emulsion droplets during high-energy emulsification

Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods

article published in 2014

Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods

artículo científico publicado en 2015

Recent advances in spray drying relevant to the dairy industry: A comprehensive critical review

Recent development in 3D food printing.

artículo científico publicado en 2015

Recent development in the application of alternative sterilization technologies to prepared dishes: A review

artículo científico publicado en 2018

Recent development of innovative methods for efficient frying technology

artículo científico publicado en 2020

Relating the Stickiness Property of Foods Undergoing Drying and Dried Products to their Surface Energetics

Repellent effects of Melaleuca alternifolia (tea tree) oil against cattle tick larvae (Rhipicephalus australis) when formulated as emulsions and in β-cyclodextrin inclusion complexes.

artículo científico publicado en 2016

Retrogradation—Digestibility Relationship of Selected Glutinous and Non-Glutinous Fresh and Stale Cooked Rice

article published in 2016

Rheological behaviour of selected commercially available baby formulas in simulated human digestive system

article

Rheology of emulsion-filled alginate microgel suspensions

Rheology of selected Australian honeys

article

Role of Powder Particle Size on the Encapsulation Efficiency of Oils during Spray Drying

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour

scientific article published on 07 November 2018

Shelf life extension of aquatic products by applying nanotechnology: a review

scientific article published on 10 November 2020

Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate ⬇️

artículo científico publicado en 2020

Size-based fractionation of native milk fat globules by two-stage centrifugal separation

Spray Drying of Skim Milk Mixed with Milk Permeate: Effect on Drying Behavior, Physicochemical Properties, and Storage Stability of Powder

article by Ashok K. Shrestha et al published 31 January 2008 in Drying Technology

Stability and Probiotic Properties of Lactobacillus plantarum Spray-Dried with Protein and Other Protectants

Starch pastes thinning during high-pressure homogenization

Stickiness measurement techniques for food powders: a review

article

Storage induced changes to high protein powders: influence on surface properties and solubility

scientific article published on 01 November 2011

Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)

Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method

artículo científico publicado en 2010

Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage

article by Wunwisa Krasaekoopt et al published March 2006 in Lebensmittel-Wissenschaft & Technologie

Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound‐assisted microwave vacuum frying

artículo científico publicado en 2018

Temperature and Quality Characteristics of Infrared Radiation–Dried Kelp at Different Peak Wavelengths

Textural modification of 3D printed dark chocolate by varying internal infill structure

scientific article published on 25 December 2018

Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol

artículo científico publicado en 2017

The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams

The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying

The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria

article by Wunwisa Krasaekoopt et al published August 2004 in International Dairy Journal

The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

scholarly article

Thermal Transition Properties of Spaghetti Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)

Thermomechanical Property of Rice Kernels Studied by DMA

Time dependent gelling properties of cuboid alginate gels made by external gelation method: Effects of alginate-CaCl2 solution ratios and pH

artículo científico publicado en 2019

Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids

artículo científico publicado en 2019

Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products

Tribological method to measure lubricating properties of dairy products

Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions

artículo científico publicado en 2018

Ultra-high temperature (UHT) stability of chocolate flavored high protein beverages

artículo científico publicado en 2020

Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualities

artículo científico publicado en 2019

Use of an Arrhenius Model to Predict Rheological Behaviour in some Australian Honeys

article

Use of gases in dairy manufacturing: A review

artículo científico publicado en 2017

Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion.

artículo científico publicado en 2017

Viability of Lactobacillus plantarum TISTR 2075 in Different Protectants during Spray Drying and Storage

Visualizing the interaction between sodium caseinate and calcium alginate microgel particles

scholarly article by Su Hung Ching et al published January 2015 in Food Hydrocolloids

Volatile Components in Three Commercial Douchies, A Chinese Traditional Salt-Fermented Soybean Food

article

Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide

scholarly article

Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder

article by Ashok K. Shrestha et al published November 2007 in Lebensmittel-Wissenschaft & Technologie

X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical composition

artículo científico publicado en 2016

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