基本信息
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Bio
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.
Research Interests
Papers共 636 篇Author StatisticsCo-AuthorSimilar Experts
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Regis Badin,Claire Gaiani,Stephane Desobry,Sangeeta Prakash,Bhesh Bhandari,Ron Rasch, Heike Bostelmann,Jennifer Burgain
crossref(2024)
Food Hydrocolloids (2024): 110342
Sustainable Food Technologyno. 4 (2024): 993-1010
Handbook of Food Powderspp.219-248, (2024)
Sustainable Food Technologyno. 3 (2024): 594-614
Food Bioscience (2024): 104112
Food and Bioprocess Technologypp.1-21, (2024)
Journal of Food Measurement and Characterizationno. 3 (2024): 2184-2195
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Author Statistics
#Papers: 642
#Citation: 30945
H-Index: 87
G-Index: 151
Sociability: 7
Diversity: 0
Activity: 7
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