Bhesh Bhandari
Bhesh Bhandari
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TitleCited byYear
Encapsulation of polyphenols–a review
Z Fang, B Bhandari
Trends in Food Science & Technology 21 (10), 510-523, 2010
Evaluation of encapsulation techniques of probiotics for yoghurt
W Krasaekoopt, B Bhandari, H Deeth
International dairy journal 13 (1), 3-13, 2003
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
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
Problems associated with spray drying of sugar-rich foods
BR Bhandari, N Datta, T Howes
Drying technology 15 (2), 671-684, 1997
Re-coalescence of emulsion droplets during high-energy emulsification
SM Jafari, E Assadpoor, Y He, B Bhandari
Food hydrocolloids 22 (7), 1191-1202, 2008
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
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
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
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
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
Spray drying of concentrated fruit juices
BR Bhandari, A Senoussi, ED Dumoulin, A Lebert
Drying Technology 11 (5), 1081-1092, 1993
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
Flavor encapsulation by spray drying: application to citral and linalyl acetate
BR Bhandari, ED Dumoulin, HMJ Richard, I Noleau, AM Lebert
Journal of Food Science 57 (1), 217-221, 1992
Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling
B Adhikari, T Howes, BR Bhandari, V Troung
Journal of Food Engineering 62 (1), 53-68, 2004
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
Effect of spray drying and storage on the stability of bayberry polyphenols
Z Fang, B Bhandari
Food Chemistry 129 (3), 1139-1147, 2011
Optimization of nano-emulsions production by microfluidization
SM Jafari, Y He, B Bhandari
European Food Research and Technology 225 (5-6), 733-741, 2007
Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT-and conventionally treated milk during storage
W Krasaekoopt, B Bhandari, HC Deeth
LWT-Food Science and Technology 39 (2), 177-183, 2006
Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles
SD Jayasooriya, PJ Torley, BR D’arcy, BR Bhandari
Meat Science 75 (4), 628-639, 2007
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