World's Best Scientists 2026 revealed!
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Chemistry
Australia
2025

D-Index & Metrics

Chemistry

D-Index
101
Citations
38608
World Ranking
1214
National Ranking
35

Bhesh Bhandari publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Bhesh Bhandari sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 644 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 253 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 500 publications — 88th percentile

88% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Bhesh Bhandari D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Bhesh Bhandari sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 776 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 647 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 101 D-Index — 93rd percentile

93% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Research.com Recognitions

  • 2025 - Research.com Chemistry in Australia Leader Award
  • 2022 - Research.com Chemistry in Australia Leader Award

Overview

Bhesh Bhandari is affiliated with the University of Queensland in Australia. Their research primarily spans the field of Agricultural and Biological Sciences with a focus on several subfields including Food Science, Biomedical Engineering, Biomaterials, Plant Science, and Nutrition and Dietetics.

Their main research topics encompass:

  • Proteins in Food Systems
  • Microencapsulation and Drying Processes
  • Meat and Animal Product Quality
  • Additive Manufacturing and 3D Printing Technologies
  • Food Chemistry and Fat Analysis
  • 3D Printing in Biomedical Research
  • Polysaccharides Composition and Applications

Bhesh Bhandari frequently collaborates with the following co-authors:

  • Sangeeta Prakash
  • Min Zhang
  • Nidhi Bansal
  • Tuyen Truong
  • Thao M. Ho

Their published work is commonly featured in these venues:

  • Food Hydrocolloids
  • Food Chemistry
  • Food Research International
  • Drying Technology
  • Food and Bioprocess Technology

Recent significant publications include:

  • "Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food," 2020, Food Hydrocolloids
  • "Physical and mechanical properties of alginate based composite gels," 2020, Trends in Food Science & Technology
  • "Efficacy of ultrasound treatment in the removal of pesticide residues from fresh vegetables: A review," 2020, Trends in Food Science & Technology
  • "4D printing of products based on soy protein isolate via microwave heating for flavor development," 2020, Food Research International
  • "Investigation of 3D printing of apple and edible rose blends as a dysphagia food," 2022, Food Hydrocolloids

Bhandari's work explores interdisciplinary approaches integrating 3D and 4D printing technologies within food science, especially concerning food product quality and texture modifications for specific dietary needs such as dysphagia foods.

The combination of biomedical engineering and biomaterials fields with food science defines much of their applied research trajectory, enabling innovation in food processing, encapsulation techniques, and texture engineering.

Best Publications

  • Encapsulation of polyphenols – a review

    Zhongxiang Fang;Zhongxiang Fang;Bhesh Bhandari

  • Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

    Seid Mahdi Jafari;Elham Assadpoor;Yinghe He;Bhesh Bhandari

  • Evaluation of encapsulation techniques of probiotics for yoghurt

    Wunwisa Krasaekoopt;Bhesh Bhandari;Hilton Deeth

  • Re-coalescence of emulsion droplets during high-energy emulsification

    Seid Mahdi Jafari;Elham Assadpoor;Yinghe He;Bhesh R. Bhandari

  • Implication of glass transition for the drying and stability of dried foods

    B.R Bhandari;T Howes

  • Problems associated with spray drying of sugar-rich foods

    Bhesh R. Bhandari;Nivedita Datta;Tony Howes

  • The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria

    Wunwisa Krasaekoopt;Bhesh Bhandari;Hilton Deeth

  • Alginate gel particles–A review of production techniques and physical properties

    Su Hung Ching;Nidhi Bansal;Bhesh Bhandari

  • Nano-Emulsion Production by Sonication and Microfluidization—A Comparison

    Seid Mahdi Jafari;Yinghe He;Bhesh Bhandari

  • Production of sub-micron emulsions by ultrasound and microfluidization techniques

    Seid Mahdi Jafari;Yinghe He;Bhesh Bhandari

  • Nano-particle encapsulation of fish oil by spray drying

    Seid Mahdi Jafari;Elham Assadpoor;Bhesh R. Bhandari;Yinghe He

  • Effect of spray drying and storage on the stability of bayberry polyphenols

    Zhongxiang Fang;Zhongxiang Fang;Bhesh Bhandari

  • Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness

    Hui-zhi Chen;Min Zhang;Bhesh Bhandari;Chao-hui Yang

  • Hydrocolloid Gel Particles: Formation, Characterization, and Application

    P Burey;B R Bhandari;T Howes;M J Gidley

  • Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying

    Wijitha Senadeera;Bhesh R Bhandari;Gordon Young;Bandu Wijesinghe

  • Optimization of nano-emulsions production by microfluidization

    Seid Mahdi Jafari;Yinghe He;Bhesh Bhandari

  • SPRAY DRYING OF CONCENTRATED FRUIT JUICES

    B.R. Bhandari;A. Senoussi;E.D. Dumoulin;A. Lebert

  • Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate

    B.R. Bhandari;E.D. Dumoulin;H.M.J. Richard;I. Noleau

  • Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

    Phuong T.M. Nguyen;Olena Kravchuk;Bhesh Bhandari;Sangeeta Prakash

  • Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice

    Zhongxiang Fang;Zhongxiang Fang;Bhesh Bhandari

  • 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

Frequent Co-Authors

Min Zhang
Min Zhang Jiangnan University
Tony Howes
Tony Howes University of Queensland
Zhongxiang Fang
Zhongxiang Fang University of Melbourne
Benu Adhikari
Benu Adhikari RMIT University
Hilton C. Deeth
Hilton C. Deeth University of Queensland
Xiao Dong Chen
Xiao Dong Chen Soochow University
Shu Fukai
Shu Fukai University of Queensland
Michael J. Gidley
Michael J. Gidley University of Queensland
Seid Mahdi Jafari
Seid Mahdi Jafari Gorgan University of Agricultural Sciences and Natural Resources
Peter J. Halley
Peter J. Halley University of Queensland

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