3D printing: Printing precision and application in food sector von Liu, Zhenbin, Zhang, Min, Bhandari, Bhesh, Wang, Yuchuan

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3d printing technologies applied for food design: Status and prospects von Godoi, Fernanda C., Prakash, Sangeeta, Bhandari, Bhesh R.

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Effect of spray drying and storage on the stability of bayberry polyphenols von Fang, Zhongxiang, Bhandari, Bhesh

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Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing von Liu, Zhenbin, Bhandari, Bhesh, Prakash, Sangeeta, Mantihal, Sylvester, Zhang, Min

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4D printing of products based on soy protein isolate via microwave heating for flavor development von Phuhongsung, Pattarapon, Zhang, Min, Bhandari, Bhesh

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Creation of internal structure of mashed potato construct by 3D printing and its textural properties von Liu, Zhenbin, Bhandari, Bhesh, Prakash, Sangeeta, Zhang, Min

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Model Building and Slicing in Food 3D Printing Processes: A Review von Guo, Chaofan, Zhang, Min, Bhandari, Bhesh

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Assessing the 3D Printing Precision and Texture Properties of Brown Rice Induced by Infill Levels and Printing Variables von Huang, Meng-sha, Zhang, Min, Bhandari, Bhesh

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Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour von Li, Linlin, Zhang, Min, Bhandari, Bhesh

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Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubbles von Phan, Khanh, Truong, Tuyen, Wang, Yong, Bhandari, Bhesh

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Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder von Shrestha, Meena, Ho, Thao M., Bhandari, Bhesh R.

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Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System von Xu, Kejing, Zhang, Min, Bhandari, Bhesh

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Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content von Liu, Zhenbin, Dick, Arianna, Prakash, Sangeeta, Bhandari, Bhesh, Zhang, Min

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Novel Intelligent Detection of Safer Water Activity by LF-NMR Spectra for Selected Fruits and Vegetables during Drying von Chitrakar, Bimal, Zhang, Min, Bhandari, Bhesh

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Gelation properties of myofibrillar protein under malondialdehyde‐induced oxidative stress von Wang, Lin, Zhang, Min, Fang, Zhongxiang, Bhandari, Bhesh

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Engineering Plant-Based Food Systems von Prakash, Sangeeta, Bhandari, Bhesh, Gaiani, Claire

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Tribological method to measure lubricating properties of dairy products von Nguyen, Phuong T.M., Bhandari, Bhesh, Prakash, Sangeeta

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Special Issue on Innovative Food Products and Processing von Mamat, Hasmadi, Bhandari, Bhesh R

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Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons von Ho, Thao M, Bhandari, Bhesh R, Bansal, Nidhi

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Effect of the native fat globule size on foaming properties and foam structure of milk von Ho, Thao M., Dhungana, Pramesh, Bhandari, Bhesh, Bansal, Nidhi

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