Bhandari B - Search Results

1

Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents.

Zhao J, Bhandari B, Gaiani C, Prakash S. Zhao J, et al. Among authors: bhandari b. Curr Res Food Sci. 2021 Aug 23;4:577-587. doi: 10.1016/j.crfs.2021.08.007. eCollection 2021. Curr Res Food Sci. 2021. PMID: 34485926 Free PMC article.

2

X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical composition.

Nawaz MA, Gaiani C, Fukai S, Bhandari B. Nawaz MA, et al. Among authors: bhandari b. Food Chem. 2016 Dec 1;212:349-57. doi: 10.1016/j.foodchem.2016.05.188. Epub 2016 Jun 1. Food Chem. 2016. PMID: 27374542

3

In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybean.

Nguyen TT, Bhandari B, Cichero J, Prakash S. Nguyen TT, et al. Among authors: bhandari b. Food Funct. 2016 Dec 7;7(12):4908-4919. doi: 10.1039/c6fo01240j. Food Funct. 2016. PMID: 27833946

4

Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion.

Guerin J, Burgain J, Borges F, Bhandari B, Desobry S, Scher J, Gaiani C. Guerin J, et al. Among authors: bhandari b. Food Funct. 2017 Apr 19;8(4):1587-1598. doi: 10.1039/c6fo01737a. Food Funct. 2017. PMID: 28287654

5

Gastrointestinal digestion of dairy and soy proteins in infant formulas: An in vitro study.

Nguyen TTP, Bhandari B, Cichero J, Prakash S. Nguyen TTP, et al. Among authors: bhandari b. Food Res Int. 2015 Oct;76(Pt 3):348-358. doi: 10.1016/j.foodres.2015.07.030. Epub 2015 Jul 31. Food Res Int. 2015. PMID: 28455014

6

A comprehensive review on in vitro digestion of infant formula.

Nguyen TTP, Bhandari B, Cichero J, Prakash S. Nguyen TTP, et al. Among authors: bhandari b. Food Res Int. 2015 Oct;76(Pt 3):373-386. doi: 10.1016/j.foodres.2015.07.016. Epub 2015 Jul 17. Food Res Int. 2015. PMID: 28455017 Review.

7

Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol.

Ningtyas DW, Bhandari B, Bansal N, Prakash S. Ningtyas DW, et al. Among authors: bhandari b. J Texture Stud. 2018 Feb;49(1):11-22. doi: 10.1111/jtxs.12282. Epub 2017 Jun 19. J Texture Stud. 2018. PMID: 28594435

8

Effect of fat globule size on the churnability of dairy cream.

Panchal BR, Truong T, Prakash S, Bansal N, Bhandari B; ARC Dairy Innovation Hub. Panchal BR, et al. Among authors: bhandari b. Food Res Int. 2017 Sep;99(Pt 1):229-238. doi: 10.1016/j.foodres.2017.05.027. Epub 2017 May 29. Food Res Int. 2017. PMID: 28784479

9

Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt.

Ng SBX, Nguyen PTM, Bhandari B, Prakash S. Ng SBX, et al. Among authors: bhandari b. J Texture Stud. 2018 Jun;49(3):274-285. doi: 10.1111/jtxs.12307. Epub 2017 Nov 13. J Texture Stud. 2018. PMID: 29058322

10

In vitro lipolysis of dairy and soy based infant formula.

Nguyen TTP, Bhandari B, Cichero J, Prakash S. Nguyen TTP, et al. Among authors: bhandari b. Food Res Int. 2018 Apr;106:696-705. doi: 10.1016/j.foodres.2018.01.003. Epub 2018 Feb 8. Food Res Int. 2018. PMID: 29579976

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