What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Organic chemistry
Bhesh Bhandari mostly deals with Chromatography, Food science, Spray drying, Maltodextrin and Chemical engineering.
His Chromatography study incorporates themes from Flavor, Drop, Milk protein concentrate and Particle size.
Bhesh Bhandari has included themes like Spray dried, Rheology, Composition and Lactobacillus acidophilus in his Food science study.
His Spray drying research incorporates elements of Glass transition, Anhydrous, Sugar, Moisture and Polyphenol.
His Maltodextrin study combines topics from a wide range of disciplines, such as Whey protein, Whey protein isolate, Sucrose, Modified starch and Pulmonary surfactant.
Bhesh Bhandari works mostly in the field of Chemical engineering, limiting it down to topics relating to Biopolymer and, in certain cases, Nanoparticle and Sonication.
His most cited work include:
- Encapsulation of polyphenols – a review (810 citations)
- Encapsulation Efficiency of Food Flavours and Oils during Spray Drying (612 citations)
- Evaluation of encapsulation techniques of probiotics for yoghurt (554 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Food science, Chromatography, Chemical engineering, Spray drying and Glass transition.
As a member of one scientific family, he mostly works in the field of Food science, focusing on Rheology and, on occasion, Gelatin.
His Chromatography research incorporates themes from Emulsion, Sucrose, Lactose and Particle size.
In his study, Milk protein concentrate is strongly linked to Solubility, which falls under the umbrella field of Chemical engineering.
His biological study spans a wide range of topics, including Sugar and Maltodextrin.
His Glass transition study integrates concerns from other disciplines, such as Moisture, Amorphous solid and Differential scanning calorimetry.
He most often published in these fields:
- Food science (37.41%)
- Chromatography (17.96%)
- Chemical engineering (16.30%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (37.41%)
- Rheology (10.93%)
- Chemical engineering (16.30%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Food science, Rheology, Chemical engineering, Composite material and Crystallization.
His work carried out in the field of Food science brings together such families of science as Globules of fat and Water activity.
In Rheology, Bhesh Bhandari works on issues like Viscosity, which are connected to Gelatin.
His work investigates the relationship between Chemical engineering and topics such as Microstructure that intersect with problems in Sodium Caseinate.
His Extrusion and Texture study in the realm of Composite material interacts with subjects such as 3d printed.
His research integrates issues of Anhydrous and Analytical chemistry in his study of Crystallization.
Between 2018 and 2021, his most popular works were:
- Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing (67 citations)
- 3D printing of meat. (42 citations)
- Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR. (42 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Biochemistry
- Organic chemistry
His primary areas of investigation include Food science, Rheology, 3d printed, Composite material and 3D printing.
His work deals with themes such as Probiotic, Water activity and Composite number, which intersect with Food science.
The Rheology study combines topics in areas such as Lubrication, Xanthan gum, Starch, Viscosity and Microstructure.
His Microstructure research includes themes of Chemical engineering and Central composite design.
His study in the fields of Crystallization under the domain of Chemical engineering overlaps with other disciplines such as Stable point.
His Apparent viscosity research focuses on Particle size and how it connects with Chromatography.
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