557 results on '"Bhesh Bhandari"'
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2. Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel
3. Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment
4. Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules
5. Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents
6. Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment
7. Influence of drying method and 3D design on the 4D morphing of beef products
8. Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients
9. Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes
10. Editorial
11. Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars
12. 3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet
13. 3D Printing of Steak-like Foods Based on Textured Soybean Protein
14. Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter
15. Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins
16. Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects
17. Future perspective of additive manufacturing of food for children
18. A comparative study between syringe-based and screw-based 3D food printers by computational simulation.
19. Basic sensory properties of essential oils from aromatic plants and their applications: a critical review
20. New preservation and detection technologies for edible mushrooms: A review
21. A novel method using MOS electronic nose and ELM for predicting postharvest quality of cherry tomato fruit treated with high pressure argon.
22. Effects of different drying methods on the properties, stability, and controlled release of Cornus officinalis flavonoids microparticles
23. Effect of magnetic field on quality improvement of medium‐term delivery frozen pepper
24. Subcritical water hydrolysis of chia seed proteins and their functional characteristics
25. Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents
26. 5D Food Printing with Color Change Induced by Probiotic Growth in a Starch-Protein-Based Gel System
27. Effects of different protectants on the <scp>IgY</scp> content and physico‐chemical properties of spray‐dried egg yolk powder
28. Effects of dielectric barrier discharge (DBD) plasma on the drying kinetics, color, phenolic compounds, energy consumption and microstructure of lotus pollen
29. Effect of Early Harvest and Variety Difference on Grain Yield and Pasting Properties of Brown Rice
30. Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods
31. Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory
32. Influence of minerals on the foaming properties of milk
33. Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions
34. Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juice
35. Novel freeze drying based technologies for production and development of healthy snacks and meal replacement products with special nutrition and function: A review
36. Establishment of novel standardised operating procedures for LF‐NMR: used in rapid detection of typical fruit and vegetable
37. Effect of CO 2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil
38. Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY
39. Development of a continuous membrane nanobubble generation method applicable in liquid food processing
40. Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review
41. Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review
42. Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs
43. Ripening quality of banana cv. Amritasagor through application of different ripening agents
44. 3D Printing
45. Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible roses
46. Functionality of bovine milk proteins and other factors in foaming properties of milk: a review
47. Oat flour as a novel stabiliser for designing plant-based Pickering emulsion
48. Investigation of 3D printing of apple and edible rose blends as a dysphagia food
49. 3D food printing as a promising tool for food fabrication: 3D printing of chocolate
50. Physical and mechanical properties of alginate based composite gels
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