Bhesh Bhandari
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View article: Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis
Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis Open
This study examines consumer acceptance and behavioral intentions towards 3D food printing (3DFP) technology for household use, shedding light on factors influencing its market adoption. Integrating constructural level theory with novel pr…
View article: Links between single maltodextrin particles properties and powder functionality
Links between single maltodextrin particles properties and powder functionality Open
Maltodextrins are extensively used in the food industry to shape the physicochemical properties of food products. This multiscale study investigates three different Dextrose Equivalent (DE) maltodextrins as model matrices to elucidate the …
View article: Characterization of Alginate-Crystalline Nanocellulose Composite Hydrogel as Polyphenol Encapsulation Agent
Characterization of Alginate-Crystalline Nanocellulose Composite Hydrogel as Polyphenol Encapsulation Agent Open
Alginate hydrogel is broadly known for its potential as an encapsulation agent due to its compatibility and versatility. Despite its predominance, alginate hydrogel naturally has macropores and a less rigid structure, which leads to synere…
View article: Foaming Properties and Foam Structure of Milk Determined by Its Protein Content and Protein to Fat Ratio
Foaming Properties and Foam Structure of Milk Determined by Its Protein Content and Protein to Fat Ratio Open
Milk proteins, integral to stable foam production, exhibit seasonal and type-dependent variations. Understanding the impact of protein levels with and without fat on foaming properties is essential for selecting suitable milk types and con…
View article: Ability to re‐foam frothed milk at different solid concentrations and their foam structure
Ability to re‐foam frothed milk at different solid concentrations and their foam structure Open
Left‐over frothed milk in most coffeehouses is typically discarded, leading to wastage of a lot of milk due to a common belief that frothed milk is unable to re‐foam. We investigated the foaming and physical properties of frothed reconstit…
View article: Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels
Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels Open
International audience
View article: Unlocking the potential of rice bran through extrusion: a systematic review
Unlocking the potential of rice bran through extrusion: a systematic review Open
Rice bran (RB) is a by-product of the rice milling process and is rich in nutrients and bioactive compounds making it a valuable ingredient for extruded foods.
View article: Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments
Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments Open
This study uses a low-energy enzymatic treatment to produce plant-based meat from faba bean protein and brewers' spent grain.
View article: Prospects of using non-thermal technologies for chia seed mucilage extraction
Prospects of using non-thermal technologies for chia seed mucilage extraction Open
This review summarized the use and prospects of non-thermal technologies for extracting and modifying chia seed mucilage, which has food hydrocolloid properties.
View article: Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel
Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel Open
Encapsulation of probiotic bacteria helps to protect its viability in food and enhances bioavailability in the human body. Alginate, a widely used gellant, singly cannot offer adequate protection to the encapsulated probiotics because the …
View article: Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical Properties Including the Surface Tension of Clarified Apple Juice
Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical Properties Including the Surface Tension of Clarified Apple Juice Open
This work aims at examining the impact of generated CO 2 nanobubbles (NBs) via the membrane-based method on physicochemical properties and surface tension of commercial clarified apple juice. The gas was injected at 300 kPa pressure for va…
View article: Shape morphing of foods: Mechanism, strategies, and applications
Shape morphing of foods: Mechanism, strategies, and applications Open
The shape of the food is a crucial factor in its acceptability to consumers, as it encompasses visual appearance, texture, bulk properties, and packaging requirements. Leveraging the significance of shape of the food, shape morphing is int…
View article: Special Issue on Innovative Food Products and Processing
Special Issue on Innovative Food Products and Processing Open
The food industry is experiencing a significant transformation, driven by evolving consumer preferences, sustainability concerns, and technological advancements [...]
View article: Subcritical water hydrolysis of chia seed proteins and their functional characteristics
Subcritical water hydrolysis of chia seed proteins and their functional characteristics Open
Deoiled chia flour is an important protein-rich by-product of the chia oil industry. This work used green process subcritical water hydrolysis to hydrolyse chia seed protein from deoiled chia flour and compared it with alkali hydrolysis. T…
View article: Effect of shearing‐induced lipolysis on foaming properties of milk
Effect of shearing‐induced lipolysis on foaming properties of milk Open
BACKGROUND The attraction of cappuccino‐style beverages is attributed to the foam layer, as it greatly improves the texture, appearance, and taste of these products. Typical milk has a low concentration of free fatty acids (FFAs), but thei…
View article: Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment
Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment Open
Vegetables contain important bioactive substances which have unique tastes and aromas and provide beneficial effects to human health. In this study, multiflavor blended soy sauce was prepared with the juice of eight kinds of vegetables, dr…
View article: Effect of Surfactant Type on Foaming Properties of Milk
Effect of Surfactant Type on Foaming Properties of Milk Open
The presence of low molecular weight surfactants is suspected as one of the causes of poorly foaming milk, as they can interfere with milk proteins in the formation and stabilization of foam. Here, we explore the effect of various surfacta…
View article: Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules
Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules Open
The flavonoids in Cornus officinalis (CO) have various pharmacological activities, however, the flavonoid instability limits its application in food and pharmaceutical industries. In this study, Cornus officinalis flavonoid (COF) microcaps…
View article: Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process
Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process Open
Changes in viscoelastic properties and physical qualities including rehydration ratio (RR), volume ratio (Vr), porosity and texture of Chinese yams during multiphase microwave drying (MMD) were studied and the intrinsic relationship betwee…