Bhesh R. Bhandari

Brisbane, QLD, Australia

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 149 publications

3D printing of healthy oil-based composite restructured foods: from material design and structural regulation to nutritional functionality.

3D printing of healthy oil-based composite restructured foods: from material design and structural regulation to nutritional functionality.

Journal: Critical reviews in food science and nutrition

Published: September 03, 2026

Advanced fabrication of next-generation functional foods: integrating beneficial life forms through 5D food printing.

Advanced fabrication of next-generation functional foods: integrating beneficial life forms through 5D food printing.

Journal: Critical reviews in food science and nutrition

Published: August 11, 2026

The pH-responsive interfacial behaviour of rice bran nanocellulose and its impact on Pickering emulsion stability and creaming.

The pH-responsive interfacial behaviour of rice bran nanocellulose and its impact on Pickering emulsion stability and creaming.

Journal: Food research international (Ottawa, Ont.)

Published: June 07, 2026

Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network.

Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network.

Journal: Food chemistry

Published: May 20, 2026

Microwave-Ca2+ regulation of 3D-printed corn starch-gelatin emulsion-filled gels: Multifunctional effects on printability, dysphagia diets, and β-carotene bioaccessibility.

Microwave-Ca2+ regulation of 3D-printed corn starch-gelatin emulsion-filled gels: Multifunctional effects on printability, dysphagia diets, and β-carotene bioaccessibility.

Journal: Food chemistry

Published: May 14, 2026

Next-generation meat frying technologies: Industry 5.0-enabled strategies for ultra-low flavor loss and lipid oxidation.

Next-generation meat frying technologies: Industry 5.0-enabled strategies for ultra-low flavor loss and lipid oxidation.

Journal: Food research international (Ottawa, Ont.)

Published: May 11, 2026

Pea protein-rice bran wax bigels stabilized by different polysaccharides: screening, preparation, characterization, and application as a lipid substitute in bok choy filling.

Pea protein-rice bran wax bigels stabilized by different polysaccharides: screening, preparation, characterization, and application as a lipid substitute in bok choy filling.

Journal: Food research international (Ottawa, Ont.)

Published: May 04, 2026

Chlorophyll fluorescence imaging for early visual detection and measurement of postharvest discoloration: Potato greening and broccoli yellowing.

Chlorophyll fluorescence imaging for early visual detection and measurement of postharvest discoloration: Potato greening and broccoli yellowing.

Journal: Food research international (Ottawa, Ont.)

Published: February 18, 2026

High-pressure homogenised rice bran nanofibers as stabilisers in pickering emulsions: Interfacial behaviour, emulsification efficiency and oxidative stability.

High-pressure homogenised rice bran nanofibers as stabilisers in pickering emulsions: Interfacial behaviour, emulsification efficiency and oxidative stability.

Journal: Bioresource technology

Published: November 30, 2025

Fe/N Co-Doped TiO2 as Photocatalyst for Methyl Orange Degradation and Photocatalytic Film Synergized With LED Light for Preservation of Prepared Vegetable Mixture.

Fe/N Co-Doped TiO2 as Photocatalyst for Methyl Orange Degradation and Photocatalytic Film Synergized With LED Light for Preservation of Prepared Vegetable Mixture.

Journal: Journal of food science

Published: April 01, 2025

Innovations in 3D printing of food for special medical purposes: potential applications of 4D/5D printing technology.

Innovations in 3D printing of food for special medical purposes: potential applications of 4D/5D printing technology.

Journal: Current opinion in biotechnology

Published: February 27, 2025

Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends.

Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends.

Journal: Critical reviews in food science and nutrition

Published: February 03, 2025

Showing 1-12 of 149

Last Updated: 09/26/2026