Metadata
Title
Bhesh Bhandari
Category
general
UUID
70dc5df41953444cbc8299710ce3eb1d
Source URL
https://about.uq.edu.au/experts/370
Parent URL
https://about.uq.edu.au/experts/346
Crawl Time
2026-03-11T07:13:38+00:00
Rendered Raw Markdown

Bhesh Bhandari

Source: https://about.uq.edu.au/experts/370 Parent: https://about.uq.edu.au/experts/346

Emeritus Professor

Bhesh Bhandari

Email: : b.bhandari@uq.edu.au

Positions

Affiliate of Centre for Nutrition and Food Sciences : Centre for Nutrition and Food Sciences : Queensland Alliance for Agriculture and Food Innovation

Emeritus Professor : School of Agriculture and Food Sustainability : Faculty of Science

Overview

Background

Prof. Bhandari is associated with the University of Queensland since 1993. He obtained his PhD from ENSIA (France) in Food Process Engineering in 1992. Professor Bhandari is Academy Fellow of The International Academy of Food Science and Technology (IAFoST), Academy Fellow of Queensland Academy of Arts and Sciences (QAAS), Fellow of Australian Institute of Food Science and Technology (AIFST) and Honorary Fellow of Nepal Food Scientists and Technologists Association (NEFOSTA).

Prof Bhandari has a major research focus on food materials science and engineering, including microencapsulation of food ingredients, glass transition-related issues in food processing and product systems and 3D printing of food materials. Professor Bhandari’s current research area also includes relating the nanostructure of the food system to its bulk properties. Presently, he is also exploring the application of nanobubbles in food processing. His past and current researches involve dairy, meat, rice, honey, probiotics, oils, fat, etc. Professor Bhandari’s research is not commodity-focused only. His primary approach to research is applying fundamental science and engineering principles to developing a relationship between process, structure, property and performance of food materials systems. Professor Bhandari has extensively investigated various micro- and nano-encapsulation processes such as spray drying, molecular encapsulation, co-crystallisation, precipitation and gel entrapment. Prof. Bhandari has developed a patented continuous method to produce microgel particles that can be used to encapsulate various functional ingredients and pharmaceutical drugs. The process has been commercialised to encapsulate probiotics. The probiotic enriched drinks (named Perkii) are available in the Australian market (https://www.perkii.com/). Bhandari has also developed a process to encapsulate lactoferrin, which has been commercialised (https://begabio.com/product-finder/inferrintm/). Prof Bhandari has done a number of pioneering works on stickiness issues of food powders encountered during drying and handling. Recently, Professor Bhandari has developed a patented technique to produce ethylene powder, which can be used for fruit ripening and other plant physiological control. Professor Bhandari has also developed a stickiness testing device that enables the measurement of the stickiness and glass transition temperature of food material by just using texture measuring instruments.

International collaborations:

Professor Bhandari has developed strong national and international research collaborations. Professor Bhandari successfully completed a collaborative research project with Nong Lam University, in Vietnam on control of rice cracking in Mekong Delta. Professor Bhandari also completed a joint research project with the National University of Singapore on glass transition mechanisms in starch. In addition, Professor Bhandari has also been collaborating his research activities in USA, Ireland, Vietnam, India, China and France. Prof Bhandari was awarded the Australia-India Council Research grant by the Department of Foreign Affairs and Trade (Australia) to develop research collaboration with National Dairy Research Institute, Karnal, India. Professor Bhandari was also a Visiting Professor of UCSI University, Malaysia and UPM, Malaysia.

Professor Bhesh Bhandari is originally from Nepal. He has maintained strong ties to his home country throughout his career. Notably, he is an Honorary Fellow of the Nepal Food Scientists and Technologists Association (NEFOSTA) and has been actively involved in initiatives to support young scientists in Nepal. In 2019, he established the NEFOSTA Young Scientist Award to motivate researchers in the field of food science and technology within Nepal (https://nefosta.org.np/articles/2/).

Grants:

Professor Bhandari has been awarded several ARC-Discovery, ARC-Linkage over the years and ARC-Industrial Transformation Research Hub grant recently. He also won grants from Horticulture Australia, Rural Industries Research and Development Corporation, Dairy Australia, Cooperation for Agriculture and Research Development (CARD funded by AusAID) Program, National Meat Industry Training Advisory Council Limited (MINTRAC), Meat and Livestock Australia (MLA), Commercialisation Australia and UNIQUEST. He has received more than $10M grant over the years.

Awards:

2024, 2023 2022, 2021, 2020 Lead Researcher in Australia in Engineering category- Food Science and Technology discipline (listed by The Australian)

2024, 2023, 2022, 2021, 2020, 2019, 2015 Highly Cited Researcher (top 1% globally) in the field of Agricultural Science by Web of Science

2023 Lifetime Achievement Award, International Association for Engineering and Food (IAEF)

2023 Minxin Award for Outstanding Contribution in Industrial Application and International Collaboration, International Conference on Food Processing and Preservation, Luoyang, China

2022 Envoy of People’s Friendship of Wuxi, Wuxi Municipal People’s Association, China

2021 Jiangsu Province Award for International Cooperation in Food Science and Technology with Jiangnan University

2019 Distinguished Alumnus Award, Anand Agricultural University, India

2017 Outstanding Drying Research Award (Asia Pacific Drying Conference, 2017)

2015 Ho Chi Minh City Award for contributing to the promotion of friendship, collaborative relations with Nong Lam University, Vietnam**

2015 Bruce Chandler Book Prize for 2015, for “Food Materials Science and Engineering”. Australian Institute of Food Science and Technology (AIFST)

2013 Vice Chancellor’s Commendation Award for internationalisation, The University of Queensland

2012 Excellence in Drying Award (AFSIA award for transfer fundamentals into practice) (International Drying Symposium 2012)

2011 Q-index Award- Top 25. The University of Queensland

2005-2010 Excellence in Research – School of Land, Crop, and Food Sciences, The University of Queensland

Academy Fellow – The International Academy of Food Science and Technology (IAFoST)

Academy Fellow- Queensland Academy of Arts and Sciences (QAAS)

Fellow – Australian Institute of Food Science and Technology (AIFST)

Honorary Fellow – Nepal Food Scientists and Technologists Association (NEFOSTA)

Publications:

Prof Bhandari has authored more than 500 papers including 9 co-edited books and 40 book chapters. His co-edited book “Food Materials Science and Engineering” was published in 2012 and another co-edited book on “Handbook of Food Powders: Processes and Properties” was published in 2013. Another co-edited book "Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications" was published in Nov 2016. The new co-edited book "Handbook of Drying of Vegetables and Vegetable Products" has been published in 2017. In 2018 "Fundamentals of 3D Food Printing and Application" was published.

His publications are cited more than 50,000 times (Google Scholar H-index 114).

Editorial responsibility:

Prof. Bhandari is an Editor-in-Chief of Future Foods and Editor of Journal of Food Engineering, reputed international journals in the food science and engineering field. Professor Bhandari has also been in the editorial board of the International Journal of Food Engineering, International Journal of Food Properties, Food Biophysics, Nature-Scientific Reports, Food Science and Human Wellness, Drying Technology and Sustainable Food Technology.

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Availability

Emeritus Professor Bhesh Bhandari is: : Not available for supervision : Media expert

Fields of research

Engineering Food sciences Nanotechnology

Qualifications

Research interests

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Research impacts

Professor Bhandari has earned an international reputation on his materials science based research works, in particular the 3D printing of food and glass transition related processing and quality issues and encapsulation of food ingredients. His research works on stickiness problem related to glass transition during spray drying is widely cited. His methodolgy to reduce the stickiness of product has been adapted by spray drying industries. He provides consulting services to the industries. He has also been a reputed researcher on developing new encapsulation technologies.

Prof. Bhandari has developed a patented continuous method to produce microgel particles that can be used to encapsulate various functional ingredients and pharmaceutical drugs. The process has been commercialised to encapsulate probiotics. The probiotic enriched drinks (named Perkii) are available in the Australian market (https://www.perkii.com/; https://www.uq.edu.au/research/impact/stories/tasting-success-with-probiotics/). Bhandari has also developed a process to encapsulate lactoferrin, which has been commercialised (https://begabio.com/product-finder/inferrintm/). One of his novel encapsulation technologies is to produce ethylene powder that can be safely used to ripen fruits. Commecialisation of this technology is underway.

Professor Bhandari has also been active at the international scientific arena. He has been in the organizing committee of several international conferences, including International Drying Symposium, Spray drying Symposium etc. He has addressed several international conferences as a keynote and invited speaker.

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Works

Search Professor Bhesh Bhandari’s works on UQ eSpace

All (700) Book (9) Journal Article (577) Other Outputs (3) Edited Outputs (2) Conference Publication (56) Book Chapter (53)

2026

Journal Article

Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field

Solanki, Divyang, Punzalan, Jervee M., Oey, Indrawati, Meriaux, Adeline, Gordon, Keith C., Bhandari, Bhesh, Sahu, Jatindra K. and Prakash, Sangeeta (2026). Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field. Food Hydrocolloids, 172 (Part 1) 111954, 1-21. doi: 10.1016/j.foodhyd.2025.111954

Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field

2026

Journal Article

New-generation personalized and smart foods: 3D printing under Industry 4.0 to address polysaccharide-functional foods challenges

Niu, Dongle, Zhang, Min, Bhandari, Bhesh and Li, Jingyuan (2026). New-generation personalized and smart foods: 3D printing under Industry 4.0 to address polysaccharide-functional foods challenges. Trends in Food Science & Technology, 168 105528, 105528. doi: 10.1016/j.tifs.2025.105528

New-generation personalized and smart foods: 3D printing under Industry 4.0 to address polysaccharide-functional foods challenges

2026

Journal Article

Effect of reheating methods on the structural integrity and IDDSI compliance of multicomponent 3D-printed dysphagia-oriented foods

Yellapantula, Shreya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2026). Effect of reheating methods on the structural integrity and IDDSI compliance of multicomponent 3D-printed dysphagia-oriented foods. Innovative Food Science & Emerging Technologies, 107 104328, 1-12. doi: 10.1016/j.ifset.2025.104328

Effect of reheating methods on the structural integrity and IDDSI compliance of multicomponent 3D-printed dysphagia-oriented foods

2026

Journal Article

Mechanistic Insights into the Interfacial Rheology of Cellulose Nanofibers from Rice bran for Stabilising Pickering Emulsions

Yadav, K.C., Mitchell, Jaquie, Bhandari, Bhesh and Prakash, Sangeeta (2026). Mechanistic Insights into the Interfacial Rheology of Cellulose Nanofibers from Rice bran for Stabilising Pickering Emulsions. Journal of Food Engineering 112991, 112991. doi: 10.1016/j.jfoodeng.2026.112991

Mechanistic Insights into the Interfacial Rheology of Cellulose Nanofibers from Rice bran for Stabilising Pickering Emulsions

2025

Journal Article

Impact of Ultrasound-Assisted Low-Temperature Braising Technology on the Quality of Pig Trotters Products: ANN-GA Optimizing Conditions

Zhao, Yonggan, Zhang, Min, Bhandari, Bhesh and Rui, Luming (2025). Impact of Ultrasound-Assisted Low-Temperature Braising Technology on the Quality of Pig Trotters Products: ANN-GA Optimizing Conditions. Food and Bioprocess Technology, 19 (2) 55. doi: 10.1007/s11947-025-04135-7

Impact of Ultrasound-Assisted Low-Temperature Braising Technology on the Quality of Pig Trotters Products: ANN-GA Optimizing Conditions

2025

Journal Article

Zhao, Yonggan, Zhang, Min, Bhandari, Bhesh and Li, Chunli (2025). Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends. Critical Reviews in Food Science and Nutrition, 65 (30), 6985-7009. doi: 10.1080/10408398.2025.2457420

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

2025

Journal Article

Phan, Khanh and Bhandari, Bhesh (2025). Nanobubbles to create enhanced functionalities of food related products. Current Opinion in Colloid and Interface Science, 80 101955, 1-12. doi: 10.1016/j.cocis.2025.101955

Nanobubbles to create enhanced functionalities of food related products

2025

Journal Article

Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated system

Koirala, Sushil, Gamonpilas, Chaiwut, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated system. Journal of Food Engineering, 408 112890, 112890. doi: 10.1016/j.jfoodeng.2025.112890

Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated system

2025

Journal Article

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

Wang, Dianyuan, Zhang, Min, Bhandari, Bhesh and Rui, Luming (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. Journal of Food Science, 90 (10) e70641, e70641. doi: 10.1111/1750-3841.70641

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

2025

Journal Article

Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): Biofunctional properties and antioxidant potential

Solanki, Divyang, Hans, Nidhi, Sahu, Jatindra K., Bhandari, Bhesh, Prakash, Sangeeta and Hati, Subrota (2025). Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): Biofunctional properties and antioxidant potential. Innovative Food Science and Emerging Technologies, 104 104157, 104157. doi: 10.1016/j.ifset.2025.104157

Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): Biofunctional properties and antioxidant potential

2025

Journal Article

Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets

Yellapantula, Shreya Lalitya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2025). Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets. Innovative Food Science & Emerging Technologies, 104 104147, 104147-104. doi: 10.1016/j.ifset.2025.104147

Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets

2025

Journal Article

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

Feng, Min, Zhang, Min and Bhandari, Bhesh (2025). Innovations in 3D printing of food for special medical purposes: potential applications of 4D/5D printing technology. Current Opinion in Biotechnology, 94 103318, 103318. doi: 10.1016/j.copbio.2025.103318

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

2025

Journal Article

Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditions

Koirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditions. Journal of Food Engineering, 404 112778, 112778. doi: 10.1016/j.jfoodeng.2025.112778

Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditions

2025

Journal Article

Intelligent monitoring of fruit and vegetable freshness in supply chain based on 3D printing and lightweight deep convolutional neural networks (DCNN)

Tang, Tiantian, Zhang, Min, Jia, Huijie, Bhandari, Bhesh and Guo, Zhimei (2025). Intelligent monitoring of fruit and vegetable freshness in supply chain based on 3D printing and lightweight deep convolutional neural networks (DCNN). Food Chemistry, 480 143886, 143886. doi: 10.1016/j.foodchem.2025.143886

Intelligent monitoring of fruit and vegetable freshness in supply chain based on 3D printing and lightweight deep convolutional neural networks (DCNN)

2025

Journal Article

Effects and mechanisms of microencapsulation on the regulation in typical activities and flavor stability of Sichuan pepper oleoresin used for food processing and storage

Zhang, Jiong, Zhang, Min, Bhandari, Bhesh, Wang, Mingqi and Rui, Luming (2025). Effects and mechanisms of microencapsulation on the regulation in typical activities and flavor stability of Sichuan pepper oleoresin used for food processing and storage. Food Chemistry, 480 143883, 143883. doi: 10.1016/j.foodchem.2025.143883

Effects and mechanisms of microencapsulation on the regulation in typical activities and flavor stability of Sichuan pepper oleoresin used for food processing and storage

2025

Conference Publication

Morphing foods: activating shape transformation in 3D-printed pea protein via designed surface grooves during drying and frying

Koirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Morphing foods: activating shape transformation in 3D-printed pea protein via designed surface grooves during drying and frying. Future Foods Congress, Singapore, Singapore, 16-18 June 2025.

Morphing foods: activating shape transformation in 3D-printed pea protein via designed surface grooves during drying and frying

2025

Journal Article

Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A Review

Saeed, Amna, Anwar, Farooq, Mohd Adzahan, Noranizan Binti, Wan Ibadullah, Wan Zunairah, Mahmud-Ab-Rashid, Nor-Khaizura, Bhandari, Bhesh and Zawawi, Norhasnida (2025). Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A Review. Food Reviews International, ahead-of-print (ahead-of-print), 1-44. doi: 10.1080/87559129.2025.2513011

Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A Review

2025

Journal Article

Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages

Shahbal, Nazila, Bhandari, Bhesh and Prakash, Sangeeta (2025). Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages. Food Hydrocolloids, 163 111087, 1-14. doi: 10.1016/j.foodhyd.2025.111087

Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages

2025

Journal Article

Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain

Fan, Yue, Annamalai, Pratheep K., Wang, Jingjing, Gu, Biao, Chen, Xiao Dong, Bhandari, Bhesh and Prakash, Sangeeta (2025). Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain. Food Hydrocolloids, 170 111706, 111706. doi: 10.1016/j.foodhyd.2025.111706

Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain

2025

Journal Article

Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancement

Yellapantula, Shreya Lalitya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2025). Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancement. Food Hydrocolloids, 168 111525, 111525. doi: 10.1016/j.foodhyd.2025.111525

Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancement

Funding

Current funding

A Concurrent Multiscale Model for Improved Prediction of Drying Process (ARC Discovery Project administered by QUT)

Queensland University of Technology

Open grant

Past funding

Formulation and composition analysis of Recipient's vegan infant formula

Coco2 Australia Pty Ltd

Open grant - 2021 - 2022

Texturizing the plant-based liquid egg

Innovation Connections

Open grant - 2021 - 2024

Novel multilevel modelling framework to design advanced food drying process (ARC Linkage Project Administered by QUT)

Queensland University of Technology

Open grant - 2021

Redefining the dysphagia meal using 3D food printing: A proof of concept

Innovation Connections

Open grant - 2020 - 2021

The Physico-chemical characteristics of a plant-based cream

Innovation Connections

Open grant - 2017 - 2021

Australia-China Joint Research Centre in future dairy manufacturing (ACSRF grant administered by Monash University)

Monash University

Open grant - 2017

Advanced Pulsed Power: an emerging technology for science and engineering systems

UQ Major Equipment and Infrastructure

Open grant - 2016 - 2017

Foamability and stability of foams of selected plant proteins in beverages

UniQuest Pty Ltd

Open grant - 2015 - 2020

Sowing success for the Australia vegetable industry: transformational technologies to boost productivity and commercial outcomes

Horticulture Innovation Australia Limited

Open grant - 2015 - 2016

Nanotechnology research on buffalo milk

Australia-India Council Grant Round

Open grant - 2015 - 2016

Review of 3D printing and potential red meat applications

Meat & Livestock Australia

Open grant - 2014 - 2015

Investigation of Progel encapsulation of lactoferrin

UniQuest Pty Ltd

Open grant - 2014 - 2019

Mechanization and value adding for diversification of lowland farming systems in Lao PDR and Cambodia

Australian Centre for International Agricultural Research

Open grant - 2014 - 2016

Lactoferrin Iron Binding Testing and Benchmarking

UniQuest Pty Ltd

Open grant - 2014 - 2019

Dairy Innovation Hub: Transformational Research to Underpin the Future of the Australian Dairy Manufacturing Industry (ARC ITRH grant administered by the University of Melbourne)

University of Melbourne

Open grant - 2013 - 2016

Optimising ethylene powder production

UniQuest Pty Ltd

Open grant - 2013

Optimising fine silica particle processes

UniQuest Pty Ltd

Open grant - 2013

Accelerated crop development and environmental compliance of agricultural and food systems

UQ Major Equipment and Infrastructure

Open grant - 2012 - 2015

Nanostructured Dairy Powder for Improved Functionality

ARC Linkage Projects

Open grant - 2011 - 2012

Progel Technology Development Program 2011/12

UniQuest Pty Ltd

Open grant - 2011

Facility for advanced rheological and surface-friction characterisation

UQ Major Equipment and Infrastructure

Open grant - 2011

Polymer gas barrier property facility for development of smart membranes, packing and biomedical films

UQ Major Equipment and Infrastructure

Open grant - 2010 - 2011

Developing biocontrol agents to combat food poisoning bacteria

Horticulture Australia Limited

Open grant - 2010 - 2014

Carbon dioxide for extending the shelf-life of milk and dairy products

Dairy Innovation Australia Limited

Open grant - 2010

Strengthening the food biomaterials testing facility

UQ Major Equipment and Infrastructure

Open grant - 2009 - 2015

Academic staff position to carry out dairy-related research.

Dairy Innovation Australia Limited

Open grant - 2009 - 2013

UQ-Dairy Science Research Program: C: New Product Concepts

Dairy Innovation Australia Limited

Open grant - 2009 - 2012

UQ-Dairy Science Research Program: D: Non-Thermal Processing

Dairy Innovation Australia Limited

Open grant - 2009 - 2012

A Novel Rheological and Chewing and Swallowing model for the Smart Design of Texture Modified Foods for Increased Aged Health

ARC Linkage Projects

Open grant - 2008

Solid State NMR Console

UQ Major Equipment and Infrastructure

Open grant - 2007 - 2010

The Molecular Mechanism of Protein Instability in Dairy Powder Systems

ARC Linkage Projects

Open grant - 2007 - 2009

Functionable Renewable Plastics: Developing Novel Polysaccharide, Protein and Natural Polyester Based Polymer Nanocomposites.

ARC Linkage International

Open grant - 2007 - 2009

Surface Modification of Spray-dried Powders by Surface-Active Proteins

University of Sydney

Open grant - 2006 - 2009

Investigation of rice kernel cracking and its control in the field and during post-harvest processes in the Mekong Delta of Vietnam

Hassall and Associates International

Open grant - 2005

Collaboration for Agriculture and Rural Development (CARD) Program

Hassall and Associates International

Open grant - 2005 - 2006

Molecular mechanisms underlying milk protein stability during dehydration and in the dry state

Dairy Ingredients Group of Australia Ltd.

Open grant - 2005

Microencapulation of Goat Attractants and Repellants

Department Defence - Defence Science & Technology

Open grant - 2005 - 2007

Self-assembly of gelling biopolymer particles

ARC Discovery Projects

Open grant - 2004 - 2006

Prediction of Stickiness in Dairy Products Using Spray Drying

Dairy Ingredients Group of Australia Ltd.

Open grant - 2004 - 2007

Addressing Child Nutritional Deficiency Through Development of a Nutritious Food Based on Dried Vegetable or Fruit

ARC Linkage Projects

Open grant - 2004 - 2006

Investigation of Structure Relaxation Of Paddy During Drying

University of Queensland Research Development Grants Scheme

Open grant - 2004 - 2006

Understanding of structure development in drying droplets through the stickiness paradigm

ARC Discovery Projects

Open grant - 2002 - 2004

Microstructure and Rheology of Starch-Gelatine confectionery products as a function of manufacturing process

ARC Linkage Projects

Open grant - 2002 - 2004

High power ultrasonics for emulsification in food processing

University of Queensland Research Development Grants Scheme

Open grant - 2001

Development of instruments to measure stickiness of solid particulate food materials.

University of Queensland Small Grants Scheme

Open grant - 2000

Glass transition related phenomenon in foods

UQ Travel Grants Scheme

Open grant - 1999 - 2001

Glass Transition Temperature of a Drying Droplet with Variable Composition and its Implication to the Spray Drying fo Sugar-Rich Foods

ARC Australian Research Council (Large grants)

Open grant - 1998

Influence of glass transition temperature of sugars and organic acids on the spray drying process

ARC Australian Research Council (Small grants)

Open grant - 1998

Investigation of Factors Affecting the Texture of Expanded Food Products Manufactured Using a Single Screw Extruder

University of Queensland New Staff Research Grant

Open grant - 1998

Stability of microencapsulated lemon oil based volatiles in B-cyclodextrin during high temperature short time (HTST) extrusion

ARC Australian Research Council (Small grants)

Open grant - 1997 - 1998

Profile of volatiles in B-Cyclodextrin-flavor complex as affected by the inclusion technique

ARC Australian Research Council (Small grants)

Open grant - 1996

A semi-empirical approach to optimise the quanitity of drying aids required to spray dry the sugar-rich foods

University of Queensland New Staff Research Grant

Open grant

View all 52 past funded projects View less

Supervision

Availability

Emeritus Professor Bhesh Bhandari is: : Not available for supervision

Supervision history

Current supervision

##### Microencapsulation of Fruit Ripening Control Agents and Their Controlled Release for Fruits Ripening

Principal Advisor - Doctor Philosophy

##### 3D Printing of Multicomponent Food for Dysphagia Management

Associate Advisor

Other advisors: Associate Professor Sangeeta Prakash - Doctor Philosophy

##### Developing functional powders from camel milk

Associate Advisor

Other advisors: Dr Alberto Baldelli, Professor Nidhi Bansal - Doctor Philosophy

##### Upcycling the rice bran waste

Associate Advisor

Other advisors: Professor Jaquie Mitchell, Associate Professor Sangeeta Prakash

Completed supervision

Doctor Philosophy

##### Controlled Morphing in Foods

Principal Advisor

Other advisors: Associate Professor Sangeeta Prakash - 2025

Doctor Philosophy

##### Microencapsulation of Bioactive Compounds by Composite Alginate Gels

Principal Advisor

Other advisors: Associate Professor Sangeeta Prakash - 2022

Doctor Philosophy

##### Application of nanobubbles in food processing

Principal Advisor - 2022

Doctor Philosophy

##### Improving the thermal stability of probiotic bacteria by microencapsulation.

Principal Advisor - 2021

Doctor Philosophy

##### Physical and mechanical properties of alginate composite gels

Principal Advisor

Other advisors: Associate Professor Sangeeta Prakash - 2020

Doctor Philosophy

##### Influence of Emulsion Size and Fat Crystallization on the Functional Properties of Milk Fat Systems

Principal Advisor

Other advisors: Associate Professor Sangeeta Prakash, Professor Nidhi Bansal - 2019

Doctor Philosophy

##### 3D food printing: Assessing the printability of dark chocolate

Principal Advisor

Other advisors: Associate Professor Sangeeta Prakash - 2019

Doctor Philosophy

##### Effect of fat globule size on functionality and stability of dairy emulsions

Principal Advisor

Other advisors: Professor Nidhi Bansal - 2019

Doctor Philosophy

##### Effect of Gas Bubbles on Crystallisation of Dairy Systems

Principal Advisor

Other advisors: Professor Nidhi Bansal - 2018

Doctor Philosophy

##### Processing and quality of glutinous rice

Principal Advisor

Other advisors: Emeritus Professor Shu Fukai, Associate Professor Sangeeta Prakash - 2017

Doctor Philosophy

##### Studies of the Encapsulation and Release of Carbon Dioxide from Amorphous and Crystalline Alpha-Cyclodextrin Powders and Its Application in Food Systems

Principal Advisor

Other advisors: Dr Tony Howes - 2015

Doctor Philosophy

##### Encapsulation of Lactoferrin in Alginate Micro-gel Particles to Improve Stability and Release Properties

Principal Advisor

Other advisors: Professor Lisbeth Grondahl, Professor Nidhi Bansal - 2015

Doctor Philosophy

##### Alginate microgel particles: Stability, rheology and application as bioactive carrier

Principal Advisor

Other advisors: Professor Nidhi Bansal - 2015

Doctor Philosophy

##### EFFECT OF MANIPULATION OF CASEIN MICELLES ON THE FUNCTIONAL PROPERTIES OF MILK

Principal Advisor

Other advisors: Professor Nidhi Bansal - 2014

Doctor Philosophy

##### Physical Properties of Milk Fat in Nanoemulsions

Principal Advisor

Other advisors: Professor Nidhi Bansal - 2014

Doctor Philosophy

##### Size fractionation of casein micelles and characterization of their fundamental and functional properties

Principal Advisor

Other advisors: Emeritus Professor Hilton Deeth, Professor Nidhi Bansal - 2013

Doctor Philosophy

##### Production of ethylene powder by encapsulation of ethylene gas into alpha-cyclodextrin and its application for the ripening of fruit

Principal Advisor - 2013

Doctor Philosophy

##### Understanding the mechanism and factors affecting the surface composition of powder particles containing proteins during spray drying.

Principal Advisor

Other advisors: Dr Tony Howes - 2012

Doctor Philosophy

##### MICROENCAPSULATION OF PROBIOTICS AND PHARMACEUTICALS IN ALGINATE MICROBEADS BY A NOVEL IMPINGING TECHNOLOGY

Principal Advisor

Other advisors: Professor Mark Turner - 2011

Doctor Philosophy

##### Surface Characterisation Of Dairy Powder Particles

Principal Advisor

Other advisors: Emeritus Professor Hilton Deeth, Professor Anh Nguyen - 2008

Master Philosophy

##### Encapsulation of lemon myrtle oil and its biological functionalities

Principal Advisor - 2006

Doctor Philosophy

##### EXTRUSION OF MIXTURES OF STARCH AND ENCAPSULATED VOLATILES

Principal Advisor - 2005

Doctor Philosophy

##### DEVELOPMENT OF NEW INSTRUMENTAL TECHNIQUES FOR MEASUREMENT OF STICKINESS OF SOLID PARTICULATE FOOD MATERIALS

Principal Advisor

Other advisors: Dr Tony Howes - 2005

Master Philosophy

##### HIGH POWER ULTRA SOUND IN MEAT PROCESSING

Principal Advisor - 2005

Master Philosophy

##### THE SORPTION ISOTHERM PROPERTIES OF LIMONENE-BETA-CYCLODEXTRIN COMPLEX POWDER

Principal Advisor - 2005

Master Philosophy

##### MICROENCAPSULATION OF LEMON OIL BY PRECIPITATION METHOD USING SODIUM CASEINATE

Principal Advisor - 2004

Doctor Philosophy

##### MICROENCAPSULATION OF PROBIOTICS FOR YOGHURT FROM UHT MILK

Principal Advisor

Other advisors: Emeritus Professor Hilton Deeth - 2003

Doctor Philosophy

##### MODELLING OF THE GLASS TRANSITION TEMPERATURE OF SUGAR-RICH FOODS AND ITS RELATION TO SPRAY DRYING OF SUCH PRODUCTS

Principal Advisor

Other advisors: Dr Tony Howes - Doctor Philosophy

##### ENCAPSULATION OF NANO-EMULSIONS BY SPRAY DRYING

Principal Advisor - 2026

Doctor Philosophy

##### Functionalisation of Chia Seeds Components

Associate Advisor

Other advisors: Associate Professor Sangeeta Prakash - 2025

Doctor Philosophy

##### Sustainable Plant-Based Meat Alternatives Incorporating Faba Bean Protein and Brewers' Spent Grain

Associate Advisor

Other advisors: Dr Pratheep Kumar Annamalai, Associate Professor Sangeeta Prakash - 2025

Doctor Philosophy

##### Investigating plant proteins and plant-dairy protein blends in functional beverages and gels

Associate Advisor

Other advisors: Associate Professor Sangeeta Prakash - 2025

Doctor Philosophy

##### Plant-based Pickering emulsions

Associate Advisor

Other advisors: Dr Pratheep Kumar Annamalai, Associate Professor Sangeeta Prakash - 2023

Doctor Philosophy

##### Plant-based gels: almond-based gels

Associate Advisor

Other advisors: Associate Professor Sangeeta Prakash - 2022

Doctor Philosophy

##### A Study of Milk Foaming: Influence of Milk Components and Improving the Foaming Properties

Associate Advisor

Other advisors: Hon Assoc Professor Vassilis Kontogiorgos, Professor Nidhi Bansal - 2022

Doctor Philosophy

##### Improved Texture of Brown Rice with Variety Selection, Early Harvesting and Grain Germination

Associate Advisor

Other advisors: Professor Jaquie Mitchell, Associate Professor Sangeeta Prakash, Emeritus Professor Shu Fukai - 2022

Doctor Philosophy

##### The optimisation of novel plant promoting compounds and their delivery methods for the Australian Vegetable Industry

Associate Advisor

Other advisors: Dr Jitka Kochanek - 2022

Doctor Philosophy

##### 3D printing of meat

Associate Advisor

Other advisors: Associate Professor Sangeeta Prakash - 2020

Doctor Philosophy

##### In-transit ripening and outturn quality for mango

Associate Advisor - 2020

Doctor Philosophy

##### Improving Ultra High Temperature Processability of High Protein Beverages

Associate Advisor

Other advisors: Associate Professor Sangeeta Prakash, Professor Nidhi Bansal - 2019

Doctor Philosophy

##### Hydrocolloid composites - their contribution to physical and oral perception of dairy products

Associate Advisor

Other advisors: Associate Professor Sangeeta Prakash - 2019

Doctor Philosophy

##### Dynamic oral processing and characterization of functional ingredient enriched low-fat cream cheese

Associate Advisor

Other advisors: Professor Nidhi Bansal, Associate Professor Sangeeta Prakash - 2019

Doctor Philosophy

##### Atomisation, Flow Patterns and Gelation of Impinging Aerosols in a Continuous Microgel Producing Device

Associate Advisor

Other advisors: Dr Tony Howes - 2018

Doctor Philosophy

##### Manipulation of Textural Properties of Low fat Cheddar cheese

Associate Advisor

Other advisors: Associate Professor Sangeeta Prakash, Professor Nidhi Bansal - 2017

Doctor Philosophy

##### Digestibility and structural changes of ingredients in infant formulae during the gastrointestinal digestion

Associate Advisor

Other advisors: Associate Professor Sangeeta Prakash, Dr Julie Cichero - 2014

Doctor Philosophy

##### CONTRIBUTION OF ANHYDROUS MILK FAT TO ORAL PROCESSING AND SENSORY PERCEPTION OF LIQUID MILKS

Associate Advisor

Other advisors: Associate Professor Sangeeta Prakash, Professor Jason Stokes - 2012

Doctor Philosophy

##### Investigations of nano and microparticles for drug and protein delivery produced by atomisation of biopolymer solutions

Associate Advisor - 2012

Doctor Philosophy

##### Maillard reaction and protein cross-linking in milk powders during storage

Associate Advisor

Other advisors: Emeritus Professor Hilton Deeth - 2011

Doctor Philosophy

##### Ageing induced solubility loss of milk protein concentrate powder: effect of protein conformational modifications, enthalpy relaxation and interaction with water

Associate Advisor

Other advisors: Emeritus Professor Hilton Deeth, Professor Andrew Whittaker, Professor Mike Gidley - 2009

Doctor Philosophy

##### High resolution ultrasound spectroscopic analysis of bovine muscle

Associate Advisor - 2009

Doctor Philosophy

##### The Effect of Manufacturing Factors on Stirred Yogurt Properties

Associate Advisor

Other advisors: Emeritus Professor Hilton Deeth - 2007

Doctor Philosophy

##### HIGH-POWER ULTRASOUND FOR CONTROL OF HONEY CRYSTALLISATION

Associate Advisor - 2005

Doctor Philosophy

##### CHARACTERISATION AND PROCESSING OF STARCH/SUGAR/GELATIN CONFECTIONERY GELS

Associate Advisor

Other advisors: Professor Peter Halley - 2003

Doctor Philosophy

##### GLASS TRANSITION TEMPERATURE OF A DRYING DROPLET WITH VARIABLE COMPOSITION AND ITS IMPLICATION TO THE SPRAY DRYING OF SUGAR-RICH FOODS

Associate Advisor

Other advisors: Dr Tony Howes

View all 54 completed supervisions View less

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