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 Browse by Research Fields, Courses and Disciplines The Research Fields, Courses and Disciplines (Australian Standard Research Classification) is published by the Australian Bureau of Statistics (ABS catalogue number 1297.0) 1998. ABS data is used with permission from the Australian Bureau of Statistics -> 290000 Engineering and Technology -> 290100 Industrial Biotechnology and Food Sciences -> 290102 Food Engineering :

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  Abstract Views File Downloads Thomson Reuters Web of Science Citation Count Scopus Citation Count Altmetric Score
13th World Congress of Food Science & Technology - Food is Life (2006) . Edited by Y. Liu, W. Zhou and B. R. Bhandari. 13th World Congress of Food Science & Technology, 17-21 September 2006, Nantes, France. 129  
Truong, V., Bhandari, B. R., Howes, T. and Adhikari, B. P. (2002). Analytical model for the prediction of glass transition temperature of food systems. In Harry Levine (Ed.), Amorphous Food and Pharmaceutical Systems (pp. 30-47) United Kingdom: Royal Society of Chemistry. 200  
Adhikari, B. P. and Jindal, V. K. (2001) An Empirical Approach to Correlate Power Law fluid parameters obtained from Low Shear Rate Rotational Viscometers and Tube Flow Viscometers. Japan Journal of Food Engineering, 2 1: 27-33. 46  
Bullock, Keith Joseph. (1957). An investigation into the crushing and physical properties of sugar cane and bagasse PhD Thesis, School of Engineering, The University of Queensland. 347 15
Yuliani, Sri, Bhandari, Bhesh, Rutgers, Rulande and D'Arcy, Bruce (2004) Application of microencapsulated flavor to extrusion product. Food Reviews International, 20 2: 163-185. doi:10.1081/FRI-120037159 356   12 Cited 16 times in Scopus16 0
Sopade, P. A., Halley, P., Bhandari, B., D'Arcy, B., Doebler, C. and Caffin, N. (2003) Application of the Williams-Landel-Ferry model to the viscosity-temperature relationship of Australian honeys. Journal of Food Engineering, 56 1: 67-75. doi:10.1016/S0260-8774(02)00149-8 648   20 Cited 51 times in Scopus51 0
Boonyai, P., Howes, T. and Bhandari, B. (2006) Applications of the cyclone stickiness test for characterization of stickiness in food powders. Drying Technology, 24 6: 703-709. doi:10.1080/07373930600684908 139   11 Cited 9 times in Scopus9 0
Boonyai, P., Bhandari, B. and Howes, T. (2006) Applications of Thermal Mechanical Compression Tests in food powder analysis. International Journal of Food Properties, 9 1: 127-134. doi:10.1080/10942910500473988 147   9 Cited 10 times in Scopus10 0
Sopade, P. A., Bhandari, B. R., D'Arcy, B. R., Halley, P. J. and Caffin, N. A. (2002). A study of vitrification of Australian honeys at different moisture contents. In Harry Levine (Ed.), Amorphous Food and Pharmacentical Systems 1st ed. (pp. 168-183) UK: Royal Society of Chemistry. 77  
Australian National Science Graduate Conference Abstract and Paper Book (2006) . Edited by S. Jafari, Y. He and B. R. Bhandari. Asia Pacific Nanotechnology Forum, 26-28 May 2006, Sydney, Australia. 72  
Senadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (1999). Change in physical properties of green peas during fluidised bed drying. In: K. Abdullah, A. H. Tambunan and A. S. Mujumdar, Proceedings of the First Asian-Australian Drying Conference (ACD'99). First Asian-Australian Drying Conference, Bali, Indonesia, (164-172). 24-27 October 1999. 94  
Krasaekoopt, W., Kew, S. Y., Bhandari, B. R. and Deeth, H. C. (2002). Characterization of texture development of yogurt from UHT milk during fermentation. In: V.K. Jindal, Proceedings of the International Conference on Innovations in Food Processing Technology and Engineering. Intnl Conf on Innovations in Food Processing Tech & Eng, AIT, Bangkok, (355-363). 11-13 December, 2002. 206  
Adhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2003) Characterization of the surface stickiness of fructose-maltodextrin solutions during drying. Drying Technology, 21 1: 17-34. doi:10.1081/DRT-120017281 182   24 Cited 30 times in Scopus30 0
Bhandari, B. R. and Hartel, R. W. (2002) Co-crystallization of sucrose at high concentration in the presence of glucose and fructose. Journal of Food Science, 67 5: 1797-1802. doi:10.1111/j.1365-2621.2002.tb08725.x 177   16 Cited 15 times in Scopus15 0
Lyons, K., Lockie, S. and Lawrence, G. A. (2004). Consumer views of organic and GM food. In R. HIndmarsh and G. Lawrence (Ed.), Recoding Nature: Critical Perspectives on Genetic Engineering (pp. 94-107) Sydney: UNSW Press. 144  
Mossel, Brenda, Bhandari, Bhesh, D'Arcy, Bruce and Caffin, Nola (2003) Determination of viscosity of some Australian honeys based on composition. International Journal of Food Properties, 6 1: 87-97. doi:10.1081/JFP-120016626 144   12 Cited 12 times in Scopus12 0
Boonyai, P., Bhandari, B. R. and Howes, T. (2004). Development and testing of a static mechanical test device for measuring glass transition of amorphous food powders. In: M.A. Silva and S.C.S. Rocha, Drying 2004 - Proceedings of the 14th International Drying Symposium (IDS 2004). Drying 2004, Sao Paulo, Brazil, (1461-1467). 27-29 August 2004. 104  
Boonyai, P., Bhandari, B. R. and Howes, T. (2002). Development of a novel testing device to characterize the sticky behavior of food powders - a preliminary study. In: V.K. Jindal, Proceedings of the International Conference on Innovations in Food Processing Technology and Engineering. Intnl Conf on Innovations in Food Processing Tech & Eng, AIT, Bangkok, (809-816). 11-13 December, 2002. 126  
Adhikari, B., Howes, T., Shrestha, A. K. and Bhandari, B. R. (2007) Development of stickiness of whey protein isolate and lactose droplets during convective drying. Chemical Engineering And Processing, 46 5: 420-428. doi:10.1016/j.cep.2006.07.014 115   25 Cited 25 times in Scopus25 0
Senadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (1999). Dimensional changes of different shaped food particulates during drying. In: 10th World Congress of Food Science & Technology: Abstract Book. 10th World Congress of Food Science and Technology, Sydney, (88). 3-8 October 1999. 51  
Lui, Dora Y. M., White, Edward T. and Litster, James D. (2007) Dissolution behavior of soy proteins and effect of initial concentration. Journal of Agricultural and Food Chemistry, 55 6: 2467-2473. doi:10.1021/jf062436p 74   3 Cited 5 times in Scopus5 0
Bhandari, Bhesh R. and Roos, Yrjö H. (2003) Dissolution of sucrose crystals in the anhydrous sorbitol melt. Carbohydrate Research, 338 4: 361-367. doi:10.1016/S0008-6215(02)00466-4 138   14 Cited 17 times in Scopus17 0
Adhikari, B. P., Howes, T., Bhandari, B. R. and Truong, V. (2000). Drying behaviour of drops of low molecular weight sugars. In: Abstracts 33rd Annual AIFST Convention. 33rd Annual AIFST Convention, Brisbane, Brisbane Convention Centre, (29). 20-23 August, 2000. 53  
Bhandari, B. R. and Howes, T. (2000). Drying of sticky material - relevance to drying behaviour. In: Proceedings of International Food Dehydration Conference - 2000 and Beyond. International Food Dehydration Conference - 200 and Beyond, Melbourne, (8.1-8.12). 29-30 March, 2000. 62  
Lockie, Stewart, Lyons, Kristen, Lawrence, Geoffrey and Mummery, Kerry (2002) Eating 'Green': Motivations behind organic food consumption in Australia. Sociologia Ruralis, 42 1: 23-40. doi:10.1111/1467-9523.00200 1066   103 Cited 143 times in Scopus143 2
Jafari, S. M., He, Y. H. and Bhandari, B. (2007) Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques. Food Research International, 40 7: 862-873. doi:10.1016/j.foodres.2007.02.002 134   31 Cited 30 times in Scopus30 0
Adhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2004) Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling. Journal of Food Engineering, 62 1: 53-68. doi:10.1016/S0260-8774(03)00171-7 242   83 Cited 86 times in Scopus86 0
Jayasooriya, S. D., Torley, P. J., D'Arcy, B. R. and Bhandari, B. R. (2007) Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Science, 75 4: 628-639. doi:10.1016/j.meatsci.2006.09.010 189   33 Cited 37 times in Scopus37 0
Torley, P. J., Rutgers, R. P. G., DArcy, B. and Bhandari, B. R. (2004) Effect of honey types and concentration on starch gelatinization. Lebensmittel-Wissenschaft und Technologie, 37 2: 161-170. doi:10.1016/j.lwt.2003.08.002 247   5 Cited 8 times in Scopus8 0
Driver, J., Hardin, M. T., Howes, T. and Palmer, G. (2003) Effect of lifter design on drying performance in rotary dryers. Drying Technology, 21 2: 369-381. doi:10.1081/DRT-120017756 157   5 Cited 5 times in Scopus5 0
Shrestha, A. K., Howes, T., Adhikari, B. P., Wood, B. J. and Bhandari, B. R. (2007) Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders. Food Chemistry, 104 4: 1436-1444. doi:10.1016/j.foodchem.2007.02.015 201   45 Cited 46 times in Scopus46 0
Adhikari, B,, Howes, T., Shrestha, A. and Bhandari, B. R. (2007) Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions. Journal of Food Engineering, 79 4: 1136-1143. doi:10.1016/j.jfoodeng.2006.04.002 225   27 Cited 29 times in Scopus29 0
Truong, V., Bhandari, B. R., Adhikari, B. P. and Howes, T. (2000). Effect of thermal history on the glass transition termperature of organic acids and sugars. In: Abstracts 33rd Annual AIFST convention. 33rd Annual AIFST Convention, Brisbane, Brisbane Convention Centre, (41). 20-23 August, 2000. 62  
Jafari, S. M., He, Y. H. and Bhandari, B. (2007) Encapsulation of nanoparticles of d-limonene by spray drying: Role of emulsifiers and emulsifying techniques. Drying Technology, 25 4-6: 1069-1079. doi:10.1080/07373930701396758 591   12 Cited 36 times in Scopus36 0
Tan, I., Wee, C. C., Sopade, P. A. and Halley, P. J. (2004) Estimating the specific heat capacity of starch-water-glycerol systems as a function of temperature and compositions. Starch-starke, 56 1: 6-12. doi:10.1002/star.200300209 948   10 Cited 11 times in Scopus11 0
Bhandari, Bhesh R. and Bareyre, Isabelle (2003) Estimation of crystalline phase present in the glucose crystal-solution mixture by water activity measurement. Lebensmittel-wissenschaft Und-technologie-food Science And Technology, 36 7: 729-733. doi:10.1016/S0023-6438(03)00086-0 96   5 Cited 5 times in Scopus5 0
Yuliani, Sri, Torley, Peter J., D'Arcy, Bruce, Nicholson, Timothy and Bhandari, Bhesh (2006) Extrusion of mixtures of starch and D-limonene encapsulated with beta-cyclodextrin: Flavour retention and physical properties. Food Research International, 39 3: 318-331. doi:10.1016/j.foodres.2005.08.005 181   36 Cited 37 times in Scopus37 0
Senadeera, W., Bhandari, B. R., Young, G. S. and Wijesinghe, B. (2000). Fluidisation characteristics of different shaped food particulates during drying. In: Abstracts 33rd Annual AIFST Convention. 33rd Annual AIFST Conference, Brisbane, Brisbane Convention Centre, (53). 20-23 August, 2000. 54  
Senadeera, W., Young, G. S., Wijesinghe, B. and Bhandari, B. R. (2006) Fluidization characteristics of moist food particles. International Journal of Food Engineering, 2 1: 1-14. 69   Cited 7 times in Scopus7
Sopade, P. A., Halley, P. J., D'Arcy, B. R., Bhandari, B. R. and Caffin, N. A. (2004) Friction factors and rheological behavior of Australian honey in a straight pipe. International Journal of Food Properties, 7 3: 393-405. doi:10.1081/JFP-120030048 148   5 Cited 4 times in Scopus4 0
Sopade, P. A., Halley, P. J. and Junming, L. L. (2004) Gelatinisation of starch in mixtures of sugars. I. Dynamic rheological properties and behaviours of starch-honey systems. Journal of Food Engineering, 61 3: 439-448. doi:10.1016/S0260-8774(03)00153-5 154   23 Cited 25 times in Scopus25 0
Torley, P. J. and van der Molen, F. (2005) Gelatinization of starch in mixed sugar systems. Lwt-Food Science And Technology, 38 7: 762-771. doi:10.1016/j.lwt.2004.09.001 202   10 Cited 11 times in Scopus11 0
Shrestha, A. K., Howes, T., Adhikari, B. P. and Bhandari, B. R. (2005). Glass transition and crystallization behaviour of lactose in spray dried mixtrues of hydrolyzed whey protein and lactose. In: A.B. Datta, K.M. Kundu and G.P. Sinha, 4th Asia Pacific Drying Conference (ADC 2005). Workshop on Drying of Food & Pharmaceuticals, Kolkata, India, (1119-1127). 13-15 December, 2005. 150  
Liu, YT, Bhandari, B and Zhou, WB (2006) Glass transition and enthalpy relaxation of amorphous food saccharides: A review. Journal of Agricultural And Food Chemistry, 54 16: 5701-5717. doi:10.1021/jf060188r 270   68 Cited 74 times in Scopus74 0
Shrestha, A. K., Ua-Arak, T., Adhikari, B. P., Howes, T. and Bhandari, B. R. (2007) Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). International Journal of Food Properties, 10 3: 661-673. doi:10.1080/10942910601109218 360   38 Cited 40 times in Scopus40 0
Truong, V., Bhandari, B. R., Howes, T. and Adhikari, B. (2004) Glass transition behaviour of fructose. International Journal of Food Science And Technology, 39 5: 569-578. doi:10.1111/j.1365-2621.2004.00817.x 188   13 Cited 14 times in Scopus14 0
Bhandari, B. R. (2001) Glass transition in relation to stickiness during spray drying. Food Technology International, 64-68. 88  
Sopade, P. A., Lee, S. B., White, E. T. and Halley, P. J. (2007) Glass transition phenomena in molasses. LWT - Food Science and Technology, 40 6: 1117-1122. doi:10.1016/j.lwt.2006.03.018 120   8 Cited 8 times in Scopus8 0
Bhandari, B. R. and Howes, T. (2002). Glass transition relation to stickiness during spray drying. In: V.K. Jindal, Proceedings of the International Conference on Innovations in Food Processing Technology and Engineering. Intnl Conf on Innovations in Food Processing Tech & Eng, AIT, Bangkok, (405-418). 11-13 December, 2002. 237  
Chen, Xiao Dong, Huang, Li Xin and Bhandari, Bhesh (2006) Guest Editorial. Drying Technology, 24 6: 683-684. doi:10.1080/07373930600685715 69   0 Cited 0 times in Scopus0 0

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