Bhesh Bhandari

Food Science · 2003–2020

A researcher in the Science corpus: 30 papers; trusts 4 researchers and is trusted by 51 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 82 citations into it; #77 of 1,700 by trust here, #24 by citations
• Biomedical Engineering — 67 citations into it; #1,891 of 10,734 by trust here, #1,803 by citations
• Automotive Engineering — 61 citations into it; #412 of 3,081 by trust here, #647 by citations
• Materials Chemistry — 38 citations into it; #3,494 of 11,513 by trust here, #5,618 by citations

Whom Bhesh Bhandari trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. S. Jafari
2. Zhenbin Liu

Who trusts Bhesh Bhandari overall

1. S. Jafari
2. N. Zuidam
3. Siew Li Voon
4. A. Mortazavian
5. D. McClements
6. Reza Mokarram
7. M. Chávarri
8. R. Tonon
9. Verica Manojlovic
10. R. Karimi

Papers from Bhesh Bhandari's perspective

Ordered by how strongly the researchers Bhesh Bhandari trusts endorse each paper. Same corpus, a different order for every researcher.

1. Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying
2. Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends
3. Enrichment of food products with polyunsaturated fatty acids by fish oil addition
4. Oil encapsulation by spray drying and fluidised bed agglomeration
5. Encapsulation of oil in powder using spray drying and fluidised bed agglomeration
6. Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials
7. Formation and Stability of Nano-Emulsions Prepared Using the Phase Inversion Temperature Method
8. A Scanning Electron Microscopy Study of Microencapsulation
9. Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations
10. Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property

Their papers

• Production of sub-micron emulsions by ultrasound and microfluidization techniques (2007) — 467 citations
• Investigation on fish surimi gel as promising food material for 3D printing (2018) — 415 citations
• Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate (2018) — 158 citations
• Nano-particle encapsulation of fish oil by spray drying (2008) — 444 citations
• Re-coalescence of emulsion droplets during high-energy emulsification (2008) — 776 citations
• Impact of rheological properties of mashed potatoes on 3D printing (2018) — 470 citations
• Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing (2019) — 460 citations
• 3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate (2018) — 156 citations
• The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria (2004) — 545 citations
• Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation (2019) — 152 citations
• Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters (2018) — 424 citations
• Nano-Emulsion Production by Sonication and Microfluidization—A Comparison (2006) — 533 citations
• Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling (2017) — 185 citations
• Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products (2020) — 166 citations
• Physical and mechanical properties of alginate based composite gels (2020) — 190 citations
• Food waste as a carbon source in carbon quantum dots technology and their applications in food safety detection (2020) — 204 citations
• Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food (2020) — 259 citations
• Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose (2018) — 97 citations
• Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt (2017) — 323 citations
• Handbook of food powders: processes and properties (2013) — 160 citations