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个人简介
Prof Bhandari has a major research focus on food materials science/engineering including microencapsulation of food ingredients, glass transition-related issues in food processing and product systems and 3D printing of food materials. Professor Bhandari's current research area also includes relating the nanostructure of the food system to its bulk properties. Presently he is also exploring the application of nanobubbles in food processing. His past and current researches involve dairy, meat, rice, honey, probiotics, oils, fat etc. Professor Bhandari's research is not commodity-focused only. His primary approach to research is applying fundamental science and engineering principles to developing a relationship between process, structure, property and performance of food materials systems.
研究兴趣
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Food Biosciencepp.104112, (2024)
Food and Bioprocess Technologypp.1-21, (2024)
Journal of Food Measurement and Characterizationno. 3 (2024): 2184-2195
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2024)
Food and Bioprocess Technologypp.1-13, (2024)
Food and Bioprocess Technologypp.1-19, (2024)
Food Chemistry (2024): 139176-139176
Acta horticulturaepp.331-338, (2023)
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