Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment

por Tang, Tiantian, Zhang, Min, Bhandari, Bhesh
Publicado 2023

Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic

por Chitrakar, Bimal, Zhang, Min, Bhandari, Bhesh
Publicado 2021

3D Printing of Steak-like Foods Based on Textured Soybean Protein

por Chen, Yangyang, Zhang, Min, Bhandari, Bhesh
Publicado 2021

Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents

por Zhao, Jia, Bhandari, Bhesh, Gaiani, Claire, Prakash, Sangeeta
Publicado 2021

Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment

por Zhao, Jia, Bhandari, Bhesh, Gaiani, Claire, Prakash, Sangeeta
Publicado 2022

Fundamentals of 3D food printing and applications

por Godoi, Fernanda C, Bhandari, Bhesh R, Prakash, Sangeeta, Zhang, Min
Publicado 2018

Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects

por Liu, Lili, Yang, Xiaopan, Bhandari, Bhesh, Meng, Yuanyuan, Prakash, Sangeeta
Publicado 2020

Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter

por Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi, Bhandari, Bhesh
Publicado 2021

Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice

por Chao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh, Fukai, Shu
Publicado 2022

Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins

por Alvarez, Lorena, Urrutia, Paulina, Olivares, Araceli, Flores, Agustín, Bhandari, Bhesh, Almonacid, Sergio
Publicado 2020

3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet

por Liu, Zhenbin, Bhandari, Bhesh, Guo, Chaofan, Zheng, Wenqi, Cao, Shangqiao, Lu, Hongyu, Mo, Haizhen, Li, Hongbo
Publicado 2021

Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes

por Zou, Zhengzheng, Duley, John A., Cowley, David M., Reed, Sarah, Arachchige, Buddhika J., Bhandari, Bhesh, Shaw, Paul N., Bansal, Nidhi
Publicado 2022

Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules

por Zhao, Mengyue, Cao, Weiwei, Li, Linlin, Ren, Aiqing, Ang, Yuan, Chen, Junliang, Bhandari, Bhesh, Wang, Zhe, Ren, Xing, Ren, Guangyue, Duan, Xu
Publicado 2022