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Benu Adhikari
Benu Adhikari
Professor of Bioscience and Food Technology, RMIT University
Adresse e-mail validée de rmit.edu.au - Page d'accueil
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Complex coacervation: Principles, mechanisms and applications in microencapsulation
YP Timilsena, TO Akanbi, N Khalid, B Adhikari, CJ Barrow
International journal of biological macromolecules 121, 1276-1286, 2019
4482019
Enhanced efficiency fertilisers: a review of formulation and nutrient release patterns
YP Timilsena, R Adhikari, P Casey, T Muster, H Gill, B Adhikari
Journal of the Science of Food and Agriculture 95 (6), 1131-1142, 2015
4412015
Stickiness in foods: a review of mechanisms and test methods
B Adhikari, T Howes, BR Bhandari, V Truong
International Journal of Food Properties 4 (1), 1-33, 2001
4322001
Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers
D Muscat, B Adhikari, R Adhikari, DS Chaudhary
Journal of Food Engineering 109 (2), 189-201, 2012
3652012
Lactoferrin: Structure, function, denaturation and digestion
B Wang, YP Timilsena, E Blanch, B Adhikari
Critical reviews in food science and nutrition 59 (4), 580-596, 2019
3592019
Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods
P Kaushik, K Dowling, CJ Barrow, B Adhikari
Journal of functional foods 19, 868-881, 2015
3302015
Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling
B Adhikari, T Howes, BR Bhandari, V Troung
Journal of food Engineering 62 (1), 53-68, 2004
3302004
Preparation and characterization of glycerol plasticized (high-amylose) starch–chitosan films
H Liu, R Adhikari, Q Guo, B Adhikari
Journal of Food Engineering 116 (2), 588-597, 2013
3022013
Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT)
AK Shrestha, T Ua-Arak, BP Adhikari, T Howes, BR Bhandari
International Journal of Food Properties 10 (3), 661-673, 2007
2542007
Optimisation of the microencapsulation of tuna oil in gelatin–sodium hexametaphosphate using complex coacervation
B Wang, B Adhikari, CJ Barrow
Food chemistry 158, 358-365, 2014
2372014
Preparation and characterization of cellulose nanofibers from de-pectinated sugar beet pulp
M Li, L Wang, D Li, YL Cheng, B Adhikari
Carbohydrate Polymers 102, 136-143, 2014
2332014
Preparation, characterization and functional properties of flax seed protein isolate
P Kaushik, K Dowling, S McKnight, CJ Barrow, B Wang, B Adhikari
Food chemistry 197, 212-220, 2016
2312016
A review of nanocellulose as a new material towards environmental sustainability
K Dhali, M Ghasemlou, F Daver, P Cass, B Adhikari
Science of the Total Environment 775, 145871, 2021
2302021
Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and …
A Shi, D Li, L Wang, B Li, B Adhikari
Carbohydrate Polymers 83 (4), 1604-1610, 2011
2272011
Molecular and functional characteristics of purified gum from Australian chia seeds
YP Timilsena, R Adhikari, S Kasapis, B Adhikari
Carbohydrate polymers 136, 128-136, 2016
2192016
Physicochemical and functional properties of lentil protein isolates prepared by different drying methods
M Joshi, B Adhikari, P Aldred, JF Panozzo, S Kasapis
Food Chemistry 129 (4), 1513-1522, 2011
2192011
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
A Shi, X Feng, Q Wang, B Adhikari
Food Hydrocolloids 109, 106117, 2020
2182020
Bio-inspired sustainable and durable superhydrophobic materials: from nature to market
M Ghasemlou, F Daver, EP Ivanova, B Adhikari
Journal of Materials Chemistry A 7 (28), 16643-16670, 2019
2122019
The principles of ultrasound and its application in freezing related processes of food materials: A review
X Cheng, M Zhang, B Xu, B Adhikari, J Sun
Ultrasonics sonochemistry 27, 576-585, 2015
2102015
Effect of addition of proteins on the production of amorphous sucrose powder through spray drying
B Adhikari, T Howes, BR Bhandari, TAG Langrish
Journal of Food Engineering 94 (2), 144-153, 2009
2092009
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