Lista de obras - Benu Adhikari - Dominio Público Uruguay

A composite reaction engineering approach to drying of aqueous droplets containing sucrose, maltodextrin (DE6) and their mixtures

A novel vacuum frying technology of apple slices combined with ultrasound and microwave

scientific article published on 22 December 2018

Advances of electronic nose and its application in fresh foods: A review.

artículo científico publicado en 2017

Application of a simplified method based on regular regime approach to determine the effective moisture diffusivity of mixture of low molecular weight sugars and maltodextrin during desorption

Artificial neural networks: a new tool for prediction of pressure drop of non-Newtonian fluid foods through tubes

scholarly article by Benu Adhikari et al published October 2000 in Journal of Food Engineering

Characteristics of bovine lactoferrin powders produced through spray and freeze drying processes.

artículo científico publicado en 2016

Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology

artículo científico publicado en 2012

Characterization of starch films containing starch nanoparticles. Part 2: viscoelasticity and creep properties.

artículo científico publicado en 2012

Characterization of starch films containing starch nanoparticles: part 1: physical and mechanical properties.

artículo científico publicado en 2012

Characterization of the Surface Stickiness of Fructose–Maltodextrin Solutions During Drying

Comparative study of denaturation of whey protein isolate (WPI) in convective air drying and isothermal heat treatment processes

artículo científico publicado en 2013

Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil

artículo científico publicado en 2014

Complex coacervation: Principles, mechanisms and applications in microencapsulation

scientific article published on 22 October 2018

Corrigenda

scholarly article published in Drying Technology

Corrigendum to “Determination of ultra-low milk fat content using dual-wavelength ultraviolet spectroscopy” (J. Dairy Sci. 99:9652–9658)

artículo científico publicado en 2017

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

Corrigendum to “Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation” [Food Chemistry 128 (2013) 1003–16]

article

Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts

artículo científico publicado en 2019

Creep behavior of starch-based nanocomposite films with cellulose nanofibrils.

artículo científico publicado en 2014

Dehydrated foods: Are they microbiologically safe?

artículo científico publicado en 2018

Determination of ultra-low milk fat content using dual-wavelength ultraviolet spectroscopy

artículo científico publicado en 2016

Dietary Polyphenols: A Multifactorial Strategy to Target Alzheimer's Disease

artículo científico publicado en 2019

Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose.

artículo científico publicado en 2014

Drying and denaturation characteristics of α-lactalbumin, β-lactoglobulin, and bovine serum albumin in a convective drying process

artículo científico publicado en 2014

Drying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet drying

Effect of Addition of Antioxidant Flaxseed Polypeptide on the Rheological Properties of Native Maize Starch

Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin

article by Xin Huang et al published 1 January 2017 in International Journal of Food Engineering

Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling

article

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

article

Effect of drying and loading methods on the release behavior of ciprofloxacin from starch nanoparticles.

artículo científico publicado en 2016

Effect of glycosylation with xylose on the mechanical properties and water solubility of peanut protein films.

artículo científico publicado en 2015

Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels.

artículo científico publicado en 2014

Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study

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

Effects of radio frequency and high pressure steam sterilisation on the colour and flavour of prepared Nostoc sphaeroides.

artículo científico publicado en 2017

Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4.

artículo científico publicado en 2016

Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation

artículo científico publicado en 2017

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

Glass transition behaviour of fructose

Guest Editorial: Special Thematic Issue on Drying of Proteins and Enzymes

In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device

article by Benu Adhikari et al published June 2003 in Journal of Food Engineering

In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates

artículo científico publicado en 2017

Innovative technologies for producing and preserving intermediate moisture foods: A review

artículo científico publicado en 2018

Instrumental method for International Dysphagia Diet Standardisation Initiative's (IDDSI) standard fork pressure test

artículo científico publicado en 2022

Interfacial and emulsifying properties of lentil protein isolate

artículo científico publicado en 2012

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

article

Isolation and Characterization of Corncob Cellulose Fibers using Microwave-Assisted Chemical Treatments

Isolation, purification and molecular mechanism of a peanut protein-derived ACE-inhibitory peptide

artículo científico publicado en 2014

Lactoferrin: Structure, function, denaturation and digestion

artículo científico publicado en 2017

Meat texture modification for dysphagia management and application of hydrocolloids: A review

artículo científico publicado en 2022

Mechanical and Thermal Properties of Polyurethane Foams from Liquefied Sugar Beet Pulp

article by Zhao-qi Zheng et al published 1 January 2016 in International Journal of Food Engineering

Microwave-Driven Sugar Beet Pulp Liquefaction in Polyhydric Alcohols

article by Zhao-Qi Zheng et al published 1 January 2017 in International Journal of Food Engineering

Non-linear Rheological Properties of Soy Protein Isolate Dispersions and Acid-Induced Gels

Novel technologies applied for recovery and value addition of high value compounds from plant byproducts: A review

artículo científico publicado en 2017

Optimisation of the microencapsulation of tuna oil in gelatin-sodium hexametaphosphate using complex coacervation

artículo científico publicado en 2014

Optimization of production yield and functional properties of pectin extracted from sugar beet pulp

artículo científico publicado en 2013

Physicochemical Characteristics of Protein Isolated from Thraustochytrid Oilcake

artículo científico publicado en 2020

Physicochemical and functional characteristics of lentil starch

artículo científico publicado en 2012

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

artículo científico publicado en 2016

Physicochemical and thermal characteristics of Australian chia seed oil.

artículo científico publicado en 2017

Physicochemical properties and surface composition of infant formula powders

Preparation and characterization of cellulose nanofibers from de-pectinated sugar beet pulp

artículo científico publicado en 2013

Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes

artículo científico publicado en 2013

Preparation of gelatin microparticles using water-in-water (w/w) emulsification technique

Preparation of nanoliposome loaded with peanut peptide fraction: stability and bioavailability.

artículo científico publicado en 2016

Preparation of starch nanospheres through hydrophobic modification followed by initial water dialysis.

artículo científico publicado en 2014

Preparation, characterization and functional properties of flax seed protein isolate

scientific article published on 11 November 2015

Production of protein-loaded starch microspheres using water-in-water emulsion method

scientific article published on 30 November 2019

Production of succinic acid from sugarcane molasses supplemented with a mixture of corn steep liquor powder and peanut meal as nitrogen sources by Actinobacillus succinogenes.

artículo científico publicado en 2015

Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures

artículo científico publicado en 2020

Recent developments in novel freezing and thawing technologies applied to foods

artículo científico publicado en 2016

Recent developments in smart freezing technology applied to fresh foods

artículo científico publicado en 2015

Relating the variation of secondary structure of gelatin at fish oil-water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability

artículo científico publicado en 2013

Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels

Rheological characteristics and chain conformation of mannans obtained from Saccharomyces cerevisiae.

artículo científico publicado en 2017

Rheological properties of suspensions containing cross-linked starch nanoparticles prepared by spray and vacuum freeze drying methods

scientific article published on 31 July 2012

STICKINESS IN FOODS: A REVIEW OF MECHANISMS AND TEST METHODS

article

Slip-additive migration, surface morphology, and performance on injection moulded high-density polyethylene closures.

artículo científico publicado en 2017

Smart storage technologies applied to fresh foods: A review

artículo científico publicado en 2017

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

Structural behaviour in condensed bovine serum albumin systems following application of high pressure.

artículo científico publicado en 2013

Studies on the starch-water interactions between partially gelatinized corn starch and water during gelatinization.

artículo científico publicado en 2013

Surface Stickiness of Drops of Carbohydrate and Organic Acid Solutions During Convective Drying: Experiments and Modeling

article

Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation

article

Suspensions of vacuum-freeze dried starch nanoparticles: influence of NaCl on their rheological properties.

artículo científico publicado en 2013

Switchable Dual-Function and Bioresponsive Materials to Control Bacterial Infections

artículo científico publicado en 2019

Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions

Synthesis of green hybrid materials using starch and non-isocyanate polyurethanes

artículo científico publicado en 2019

The Effect of Dryer Inlet and Outlet Air Temperatures and Protectant Solids on the Survival ofLactococcus lactisduring Spray Drying

The Nutritional and Pharmacological Potential of New Australian Thraustochytrids Isolated from Mangrove Sediments

artículo científico publicado en 2020

The Stress-Relaxation Behavior of Rice as a Function of Time, Moisture and Temperature

The Survival ofLactococcus lactisin a Convective-Air-Drying Environment: The Role of Protectant Solids, Oxygen Injury, and Mechanism of Protection

The effect of NaCl on the rheological properties of suspension containing spray dried starch nanoparticles.

artículo científico publicado en 2012

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

The effect of partial gelatinization of corn starch on its retrogradation.

artículo científico publicado en 2013

The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments

scientific article published on 09 October 2012

The principles of ultrasound and its application in freezing related processes of food materials: A review

artículo científico

Thin-Layer Isothermal Drying of Fructose, Maltodextrin, and Their Mixture Solutions

Ultrasound assisted immersion freezing of broccoli (Brassica oleracea L. var. botrytis L.).

artículo científico publicado en 2014

Understanding the distribution of natural wax in starch-wax films using synchrotron-based FTIR (S-FTIR).

artículo científico publicado en 2013

Unexpected high pressure effects on the structural properties of condensed whey protein systems.

artículo científico publicado en 2012

Use of Synergistic Interactions to Fabricate Transparent and Mechanically Robust Nanohybrids Based on Starch, Non-Isocyanate Polyurethanes, and Cellulose Nanocrystals

artículo científico publicado en 2020

Viscoelastic behavior of maize kernel studied by dynamic mechanical analyzer

scientific article published on 06 June 2014

Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength.

artículo científico publicado en 2012

Lista de obras de Benu Adhikari

A composite reaction engineering approach to drying of aqueous droplets containing sucrose, maltodextrin (DE6) and their mixtures

A novel vacuum frying technology of apple slices combined with ultrasound and microwave

Advances of electronic nose and its application in fresh foods: A review.

Application of a simplified method based on regular regime approach to determine the effective moisture diffusivity of mixture of low molecular weight sugars and maltodextrin during desorption

Artificial neural networks: a new tool for prediction of pressure drop of non-Newtonian fluid foods through tubes

Characteristics of bovine lactoferrin powders produced through spray and freeze drying processes.

Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology

Characterization of starch films containing starch nanoparticles. Part 2: viscoelasticity and creep properties.

Characterization of starch films containing starch nanoparticles: part 1: physical and mechanical properties.

Characterization of the Surface Stickiness of Fructose–Maltodextrin Solutions During Drying

Comparative study of denaturation of whey protein isolate (WPI) in convective air drying and isothermal heat treatment processes

Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil

Complex coacervation: Principles, mechanisms and applications in microencapsulation

Corrigenda

Corrigendum to “Determination of ultra-low milk fat content using dual-wavelength ultraviolet spectroscopy” (J. Dairy Sci. 99:9652–9658)

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

Corrigendum to “Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation” [Food Chemistry 128 (2013) 1003–16]

Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts

Creep behavior of starch-based nanocomposite films with cellulose nanofibrils.

Dehydrated foods: Are they microbiologically safe?

Determination of ultra-low milk fat content using dual-wavelength ultraviolet spectroscopy

Dietary Polyphenols: A Multifactorial Strategy to Target Alzheimer's Disease

Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose.

Drying and denaturation characteristics of α-lactalbumin, β-lactoglobulin, and bovine serum albumin in a convective drying process

Drying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet drying

Effect of Addition of Antioxidant Flaxseed Polypeptide on the Rheological Properties of Native Maize Starch

Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin

Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling

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

Effect of drying and loading methods on the release behavior of ciprofloxacin from starch nanoparticles.

Effect of glycosylation with xylose on the mechanical properties and water solubility of peanut protein films.

Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels.

Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study

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

Effects of radio frequency and high pressure steam sterilisation on the colour and flavour of prepared Nostoc sphaeroides.

Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4.

Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation

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

Glass transition behaviour of fructose

Guest Editorial: Special Thematic Issue on Drying of Proteins and Enzymes

In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device

In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates

Innovative technologies for producing and preserving intermediate moisture foods: A review

Instrumental method for International Dysphagia Diet Standardisation Initiative's (IDDSI) standard fork pressure test

Interfacial and emulsifying properties of lentil protein isolate

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

Isolation and Characterization of Corncob Cellulose Fibers using Microwave-Assisted Chemical Treatments

Isolation, purification and molecular mechanism of a peanut protein-derived ACE-inhibitory peptide

Lactoferrin: Structure, function, denaturation and digestion

Meat texture modification for dysphagia management and application of hydrocolloids: A review

Mechanical and Thermal Properties of Polyurethane Foams from Liquefied Sugar Beet Pulp

Microwave-Driven Sugar Beet Pulp Liquefaction in Polyhydric Alcohols

Non-linear Rheological Properties of Soy Protein Isolate Dispersions and Acid-Induced Gels

Novel technologies applied for recovery and value addition of high value compounds from plant byproducts: A review

Optimisation of the microencapsulation of tuna oil in gelatin-sodium hexametaphosphate using complex coacervation

Optimization of production yield and functional properties of pectin extracted from sugar beet pulp

Physicochemical Characteristics of Protein Isolated from Thraustochytrid Oilcake

Physicochemical and functional characteristics of lentil starch

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

Physicochemical and thermal characteristics of Australian chia seed oil.

Physicochemical properties and surface composition of infant formula powders

Preparation and characterization of cellulose nanofibers from de-pectinated sugar beet pulp

Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes

Preparation of gelatin microparticles using water-in-water (w/w) emulsification technique

Preparation of nanoliposome loaded with peanut peptide fraction: stability and bioavailability.

Preparation of starch nanospheres through hydrophobic modification followed by initial water dialysis.

Preparation, characterization and functional properties of flax seed protein isolate

Production of protein-loaded starch microspheres using water-in-water emulsion method

Production of succinic acid from sugarcane molasses supplemented with a mixture of corn steep liquor powder and peanut meal as nitrogen sources by Actinobacillus succinogenes.

Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures

Recent developments in novel freezing and thawing technologies applied to foods

Recent developments in smart freezing technology applied to fresh foods

Relating the variation of secondary structure of gelatin at fish oil-water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability

Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels

Rheological characteristics and chain conformation of mannans obtained from Saccharomyces cerevisiae.

Rheological properties of suspensions containing cross-linked starch nanoparticles prepared by spray and vacuum freeze drying methods

STICKINESS IN FOODS: A REVIEW OF MECHANISMS AND TEST METHODS

Slip-additive migration, surface morphology, and performance on injection moulded high-density polyethylene closures.