2023 - Research.com Chemistry in Australia Leader Award
The scientist’s investigation covers issues in Chromatography, Spray drying, Food science, Chemical engineering and Glass transition. His research in Chromatography intersects with topics in Emulsion and Drop. His Spray drying research is multidisciplinary, incorporating elements of Sucrose, Lactose, Anhydrous, Sugar and Zeta potential.
His studies deal with areas such as Coacervate, Seed gum and Organic chemistry, Polysaccharide as well as Food science. His Chemical engineering study combines topics from a wide range of disciplines, such as Ionic strength, Rheology, Adsorption and Starch. His studies in Glass transition integrate themes in fields like Differential scanning calorimetry and Thermal diffusivity.
His main research concerns Food science, Chromatography, Chemical engineering, Starch and Spray drying. His Coacervate research extends to Food science, which is thematically connected. Benu Adhikari focuses mostly in the field of Chromatography, narrowing it down to matters related to Emulsion and, in some cases, Soy protein.
His Chemical engineering study also includes
Benu Adhikari mostly deals with Food science, Chemical engineering, Lactose, Starch and Emulsion. His biological study deals with issues like Sterilization, which deal with fields such as Zno nanoparticles and Lipid oxidation. His Chemical engineering research incorporates elements of Synchrotron, Glass transition and Polyurethane.
His study on Lactose also encompasses disciplines like
Benu Adhikari spends much of his time researching Chemical engineering, Food science, Emulsion, Biochemical engineering and Coacervate. His biological study focuses on Contact angle. His Food science study frequently links to adjacent areas such as Water activity.
His work deals with themes such as Apparent viscosity, Soy protein, Lactose and Spray drying, which intersect with Emulsion. His work carried out in the field of Soy protein brings together such families of science as Ultimate tensile strength, Hydrophobic effect, Rheology and Glass transition. His Coacervate study incorporates themes from Fourier transform infrared spectroscopy, Spray dried and Oxidative damage.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Stickiness in foods: A review of mechanisms and test methods
B. Adhikari;T. Howes;B. R. Bhandari;V. Truong.
International Journal of Food Properties (2001)
The physicochemical characteristics and hydrophobicity of high amylose starch–glycerol films in the presence of three natural waxes
Delina Muscat;Raju Adhikari;Stafford McKnight;Qipeng Guo.
Journal of Food Engineering (2013)
Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling
B Adhikari;T Howes;B.R Bhandari;V Troung.
Journal of Food Engineering (2004)
Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers
D. Muscat;B. Adhikari;R. Adhikari;Deeptangshu Chaudhary.
Journal of Food Engineering (2012)
Microencapsulation of omega-3 fatty acids: a review of microencapsulation and characterization methods
Pratibha Kaushik;Kim Dowling;Colin J. Barrow;Benu Adhikari.
Journal of Functional Foods (2015)
Enhanced efficiency fertilisers: a review of formulation and nutrient release patterns
Yakindra Prasad Timilsena;Yakindra Prasad Timilsena;Raju Adhikari;Phil Casey;Tim Muster.
Journal of the Science of Food and Agriculture (2015)
Glass Transition Behavior of Spray Dried Orange Juice Powder Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)
Ashok K. Shrestha;Tharalinee Ua-arak;Benu P. Adhikari;Tony Howes.
International Journal of Food Properties (2007)
Preparation and characterization of glycerol plasticized (high-amylose) starch–chitosan films
Huihua Liu;Raju Adhikari;Qipeng Guo;Benu Adhikari.
Journal of Food Engineering (2013)
Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability
Ai-min Shi;Dong Li;Li-jun Wang;Bing-zheng Li.
Carbohydrate Polymers (2011)
Effect of addition of proteins on the production of amorphous sucrose powder through spray drying
Benu Adhikari;T. Howes;Behesh Bhandari;T. A. G. Langrish.
Journal of Food Engineering (2009)
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