Bhesh Bhandari

Professor

University of Queensland

Australia

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About

Professor Bhesh Bhandari is a faculty member at The University of Queensland, Australia. His research focuses on food science, specifically in the areas of food encapsulation, stability, and foaming properties of dairy products. Recent publications include studies on nanobubbles in food applications, lactococcus lactis in fermented milk powder, and the physical properties of milk foams.

Articles (17)

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2025

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

Collaborators (6)

Claire GAIANI

Professor

Université de Lorraine

FRANCE

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Nidhi Bansal

AUSTRALIA

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Shu Fukai

AUSTRALIA

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Sangeeta Prakash

Senior Lecturer

University of Queensland

AUSTRALIA

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Xiaoying Xiong

The University of Queensland

AUSTRALIA

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Ho Minh Thao

University of Helsinki

FINLAND

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Bhesh Bhandari

Research Interests

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Articles (17)

Nanobubbles to create enhanced functionalities of food-related products

Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: Physical properties and gallic acid diffusion

Ability to re‐foam frothed milk at different solid concentrations and their foam structure

Stability and expression of K-ras mimotopes in freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder during storage in vacuum packaging

Storage stability of food-grade recombinant Lactococcus lactis NZ3900-fermented milk expressing K-ras mimotopes

Powder characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder

Effect of shearing‐induced lipolysis on foaming properties of milk

Effects of different drying methods on the properties, stability, and controlled release of Cornus officinalis flavonoids microparticles

Amorphization of cyclodextrins by spray drying for producing encapsulated functional gas powders for agri-food applications

Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review

Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons

Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel

Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice

Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice

Functionality of bovine milk proteins and other factors in foaming properties of milk: a review

Book Review

Food Structure and Functionality

Collaborators (6)

Claire GAIANI

Nidhi Bansal

Shu Fukai

Sangeeta Prakash

Xiaoying Xiong

Ho Minh Thao

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