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

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

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Gelation of an alginate film via spraying of calcium chloride droplets von Lee, Boon-Beng, Bhandari, Bhesh R., Howes, Tony

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Methods to characterize the structure of food powders - a review von Ho, Thao M., Truong, Tuyen, Bhandari, Bhesh R.

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Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying von Truong, Vinh, Bhandari, Bhesh R., Howes, Tony

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A new method of producing date powder granules: Physicochemical characteristics of powder von Sablani, Shyam S., Shrestha, Ashok K., 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 shearing‐induced lipolysis on foaming properties of milk von Ho, Thao M, Bhandari, Bhesh R, Bansal, Nidhi

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Foaming Properties and Foam Structure of Milk Determined by Its Protein Content and Protein to Fat Ratio von Ho, Thao M., Xiong, Xiaoying, Bhandari, Bhesh R., Bansal, Nidhi

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Effect of Surfactant Type on Foaming Properties of Milk von Ho, Thao M., Tanzil, Andre, Bhandari, Bhesh R., Bansal, Nidhi

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Encapsulation of gases in powder solid matrices and their applications: A review von Ho, Thao M., Howes, Tony, Bhandari, Bhesh R.

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Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage von Ho, Thao M., Chan, Sophia, Yago, Anya J.E., Shravya, Ruchitha, Bhandari, Bhesh R., Bansal, Nidhi

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

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Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage von Ho, Thao M., Ton, Trinh T., Gaiani, Claire, Bhandari, Bhesh R., Bansal, Nidhi

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Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents – Part 1: Encapsulation capacity and stability of inclusion complexes von Ho, Thao M., Howes, Tony, Bhandari, Bhesh R.

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Foaming properties and foam structure of milk during storage von Ho, Thao M., Le, Thi Huynh Anh, Yan, Anna, Bhandari, Bhesh R., Bansal, Nidhi

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Encapsulation of CO2 into amorphous and crystalline α-cyclodextrin powders and the characterization of the complexes formed von Ho, Thao M., Howes, Tony, Bhandari, Bhesh R.

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Ability to re‐foam frothed milk at different solid concentrations and their foam structure von Ho, Thao M, Lu, Yu‐Jen, Xiong, Xiaoying, Bhandari, Bhesh R, Bansal, Nidhi

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Optimization of cocurrent spray drying process for sugar-rich foods. Part II—Optimization of spray drying process based on glass transition concept von Truong, Vinh, Bhandari, Bhesh R., Howes, Tony

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