# 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](mailto: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](https://about.uq.edu.au/experts/search?research-field=4758)
[Food sciences](https://about.uq.edu.au/experts/search?research-field=4916)
[Nanotechnology](https://about.uq.edu.au/experts/search?research-field=4952)
### Qualifications
- Bachelor, Institution to be confirmed
- Masters (Coursework) of Science, Asian Institute of Technology Thailand
- Doctor of Philosophy, École Nationale Supérieure des Industries Agricoles et Alimentaires
### Research interests
- #### Nanotechnology, nanobubbles, food nanoparticles, 3D printing, Food Materials Science and Engineering, Encapsulation,
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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](http://espace.library.uq.edu.au/list/author_id/659)
[All
(700)](https://about.uq.edu.au/experts-publication/370/all)
[Book
(9)](https://about.uq.edu.au/experts-publication/370/4747)
[Journal Article
(577)](https://about.uq.edu.au/experts-publication/370/4748)
[Other Outputs
(3)](https://about.uq.edu.au/experts-publication/370/4749)
[Edited Outputs
(2)](https://about.uq.edu.au/experts-publication/370/4750)
[Conference Publication
(56)](https://about.uq.edu.au/experts-publication/370/4751)
[Book Chapter
(53)](https://about.uq.edu.au/experts-publication/370/4752)
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](https://espace.library.uq.edu.au/view/UQ:905f789)
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](https://espace.library.uq.edu.au/view/UQ:bfa4da4)
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](https://espace.library.uq.edu.au/view/UQ:a4ffee8)
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](https://espace.library.uq.edu.au/view/UQ:91ff6f6)
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](https://espace.library.uq.edu.au/view/UQ:60bad10)
2025
Journal Article
##### Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends
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](https://espace.library.uq.edu.au/view/UQ:24368aa)
2025
Journal Article
##### Nanobubbles to create enhanced functionalities of food related products
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](https://espace.library.uq.edu.au/view/UQ:61e78fc)
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](https://espace.library.uq.edu.au/view/UQ:bbc2dad)
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](https://espace.library.uq.edu.au/view/UQ:586a24c)
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](https://espace.library.uq.edu.au/view/UQ:162ea4d)
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](https://espace.library.uq.edu.au/view/UQ:f0c2130)
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](https://espace.library.uq.edu.au/view/UQ:7730e9f)
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](https://espace.library.uq.edu.au/view/UQ:87e5527)
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)](https://espace.library.uq.edu.au/view/UQ:31b222d)
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](https://espace.library.uq.edu.au/view/UQ:88d78d8)
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](https://espace.library.uq.edu.au/view/UQ:60f1a60)
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](https://espace.library.uq.edu.au/view/UQ:7ce2e66)
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](https://espace.library.uq.edu.au/view/UQ:32e1fb9)
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](https://espace.library.uq.edu.au/view/UQ:f75c113)
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](https://espace.library.uq.edu.au/view/UQ:10c0f2e)
## Funding
### Current funding
- 2022 - 2026
A Concurrent Multiscale Model for Improved Prediction of Drying Process (ARC Discovery Project administered by QUT)
Queensland University of Technology
[Open grant](https://about.uq.edu.au/experts/project/54386)
### Past funding
- 2023 - 2024
Formulation and composition analysis of Recipient's vegan infant formula
Coco2 Australia Pty Ltd
[Open grant](https://about.uq.edu.au/experts/project/61691)
- 2021 - 2022
Texturizing the plant-based liquid egg
Innovation Connections
[Open grant](https://about.uq.edu.au/experts/project/49606)
- 2021 - 2024
Novel multilevel modelling framework to design advanced food drying process (ARC Linkage Project Administered by QUT)
Queensland University of Technology
[Open grant](https://about.uq.edu.au/experts/project/49118)
- 2021
Redefining the dysphagia meal using 3D food printing: A proof of concept
Innovation Connections
[Open grant](https://about.uq.edu.au/experts/project/48406)
- 2020 - 2021
The Physico-chemical characteristics of a plant-based cream
Innovation Connections
[Open grant](https://about.uq.edu.au/experts/project/39649)
- 2017 - 2021
Australia-China Joint Research Centre in future dairy manufacturing (ACSRF grant administered by Monash University)
Monash University
[Open grant](https://about.uq.edu.au/experts/project/31772)
- 2017
Advanced Pulsed Power: an emerging technology for science and engineering systems
UQ Major Equipment and Infrastructure
[Open grant](https://about.uq.edu.au/experts/project/31060)
- 2016 - 2017
Foamability and stability of foams of selected plant proteins in beverages
UniQuest Pty Ltd
[Open grant](https://about.uq.edu.au/experts/project/29035)
- 2015 - 2020
Sowing success for the Australia vegetable industry: transformational technologies to boost productivity and commercial outcomes
Horticulture Innovation Australia Limited
[Open grant](https://about.uq.edu.au/experts/project/31119)
- 2015 - 2016
Nanotechnology research on buffalo milk
Australia-India Council Grant Round
[Open grant](https://about.uq.edu.au/experts/project/26952)
- 2015 - 2016
Review of 3D printing and potential red meat applications
Meat & Livestock Australia
[Open grant](https://about.uq.edu.au/experts/project/26965)
- 2014 - 2015
Investigation of Progel encapsulation of lactoferrin
UniQuest Pty Ltd
[Open grant](https://about.uq.edu.au/experts/project/23607)
- 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](https://about.uq.edu.au/experts/project/21965)
- 2014 - 2016
Lactoferrin Iron Binding Testing and Benchmarking
UniQuest Pty Ltd
[Open grant](https://about.uq.edu.au/experts/project/22374)
- 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](https://about.uq.edu.au/experts/project/21742)
- 2013 - 2016
Optimising ethylene powder production
UniQuest Pty Ltd
[Open grant](https://about.uq.edu.au/experts/project/20523)
- 2013
Optimising fine silica particle processes
UniQuest Pty Ltd
[Open grant](https://about.uq.edu.au/experts/project/15809)
- 2013
Accelerated crop development and environmental compliance of agricultural and food systems
UQ Major Equipment and Infrastructure
[Open grant](https://about.uq.edu.au/experts/project/15681)
- 2012 - 2015
Nanostructured Dairy Powder for Improved Functionality
ARC Linkage Projects
[Open grant](https://about.uq.edu.au/experts/project/13071)
- 2011 - 2012
Progel Technology Development Program 2011/12
UniQuest Pty Ltd
[Open grant](https://about.uq.edu.au/experts/project/14464)
- 2011
Facility for advanced rheological and surface-friction characterisation
UQ Major Equipment and Infrastructure
[Open grant](https://about.uq.edu.au/experts/project/12989)
- 2011
Polymer gas barrier property facility for development of smart membranes, packing and biomedical films
UQ Major Equipment and Infrastructure
[Open grant](https://about.uq.edu.au/experts/project/12988)
- 2010 - 2011
Developing biocontrol agents to combat food poisoning bacteria
Horticulture Australia Limited
[Open grant](https://about.uq.edu.au/experts/project/11127)
- 2010 - 2014
Carbon dioxide for extending the shelf-life of milk and dairy products
Dairy Innovation Australia Limited
[Open grant](https://about.uq.edu.au/experts/project/15647)
- 2010
Strengthening the food biomaterials testing facility
UQ Major Equipment and Infrastructure
[Open grant](https://about.uq.edu.au/experts/project/11981)
- 2009 - 2015
Academic staff position to carry out dairy-related research.
Dairy Innovation Australia Limited
[Open grant](https://about.uq.edu.au/experts/project/11285)
- 2009 - 2013
UQ-Dairy Science Research Program: C: New Product Concepts
Dairy Innovation Australia Limited
[Open grant](https://about.uq.edu.au/experts/project/12803)
- 2009 - 2012
UQ-Dairy Science Research Program: D: Non-Thermal Processing
Dairy Innovation Australia Limited
[Open grant](https://about.uq.edu.au/experts/project/12804)
- 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](https://about.uq.edu.au/experts/project/10363)
- 2008
Solid State NMR Console
UQ Major Equipment and Infrastructure
[Open grant](https://about.uq.edu.au/experts/project/9991)
- 2007 - 2010
The Molecular Mechanism of Protein Instability in Dairy Powder Systems
ARC Linkage Projects
[Open grant](https://about.uq.edu.au/experts/project/8593)
- 2007 - 2009
Functionable Renewable Plastics: Developing Novel Polysaccharide, Protein and Natural Polyester Based Polymer Nanocomposites.
ARC Linkage International
[Open grant](https://about.uq.edu.au/experts/project/8907)
- 2007 - 2009
Surface Modification of Spray-dried Powders by Surface-Active Proteins
University of Sydney
[Open grant](https://about.uq.edu.au/experts/project/9039)
- 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](https://about.uq.edu.au/experts/project/8350)
- 2005
Collaboration for Agriculture and Rural Development (CARD) Program
Hassall and Associates International
[Open grant](https://about.uq.edu.au/experts/project/7848)
- 2005 - 2006
Molecular mechanisms underlying milk protein stability during dehydration and in the dry state
Dairy Ingredients Group of Australia Ltd.
[Open grant](https://about.uq.edu.au/experts/project/7786)
- 2005
Microencapulation of Goat Attractants and Repellants
Department Defence - Defence Science & Technology
[Open grant](https://about.uq.edu.au/experts/project/7633)
- 2005 - 2007
Self-assembly of gelling biopolymer particles
ARC Discovery Projects
[Open grant](https://about.uq.edu.au/experts/project/19120)
- 2004 - 2006
Prediction of Stickiness in Dairy Products Using Spray Drying
Dairy Ingredients Group of Australia Ltd.
[Open grant](https://about.uq.edu.au/experts/project/6897)
- 2004 - 2007
Addressing Child Nutritional Deficiency Through Development of a Nutritious Food Based on Dried Vegetable or Fruit
ARC Linkage Projects
[Open grant](https://about.uq.edu.au/experts/project/18835)
- 2004 - 2006
Investigation of Structure Relaxation Of Paddy During Drying
University of Queensland Research Development Grants Scheme
[Open grant](https://about.uq.edu.au/experts/project/46559)
- 2004 - 2006
Understanding of structure development in drying droplets through the stickiness paradigm
ARC Discovery Projects
[Open grant](https://about.uq.edu.au/experts/project/18886)
- 2002 - 2004
Microstructure and Rheology of Starch-Gelatine confectionery products as a function of manufacturing process
ARC Linkage Projects
[Open grant](https://about.uq.edu.au/experts/project/18424)
- 2002 - 2004
High power ultrasonics for emulsification in food processing
University of Queensland Research Development Grants Scheme
[Open grant](https://about.uq.edu.au/experts/project/45662)
- 2001
Development of instruments to measure stickiness of solid particulate food materials.
University of Queensland Small Grants Scheme
[Open grant](https://about.uq.edu.au/experts/project/46016)
- 2000
Glass transition related phenomenon in foods
UQ Travel Grants Scheme
[Open grant](https://about.uq.edu.au/experts/project/46689)
- 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](https://about.uq.edu.au/experts/project/3656)
- 1998
Influence of glass transition temperature of sugars and organic acids on the spray drying process
ARC Australian Research Council (Small grants)
[Open grant](https://about.uq.edu.au/experts/project/2934)
- 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](https://about.uq.edu.au/experts/project/3496)
- 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](https://about.uq.edu.au/experts/project/2933)
- 1997 - 1998
Profile of volatiles in B-Cyclodextrin-flavor complex as affected by the inclusion technique
ARC Australian Research Council (Small grants)
[Open grant](https://about.uq.edu.au/experts/project/2072)
- 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](https://about.uq.edu.au/experts/project/17697)
View all 52 past funded projects
View less
## Supervision
### Availability
Emeritus Professor Bhesh Bhandari is:
: Not available for supervision
### Supervision history
#### Current supervision
- Doctor Philosophy
##### 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](https://about.uq.edu.au/experts/1129)
- Doctor Philosophy
##### Developing functional powders from camel milk
Associate Advisor
Other advisors:
[Dr Alberto Baldelli](https://about.uq.edu.au/experts/44371), [Professor Nidhi Bansal](https://about.uq.edu.au/experts/2408)
- Doctor Philosophy
##### Upcycling the rice bran waste
Associate Advisor
Other advisors:
[Professor Jaquie Mitchell](https://about.uq.edu.au/experts/110), [Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
#### Completed supervision
- 2026
Doctor Philosophy
##### [Controlled Morphing in Foods](https://espace.library.uq.edu.au/view/UQ:f9d8765)
Principal Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
- 2025
Doctor Philosophy
##### [Microencapsulation of Bioactive Compounds by Composite Alginate Gels](https://espace.library.uq.edu.au/view/UQ:502a84e)
Principal Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
- 2022
Doctor Philosophy
##### [Application of nanobubbles in food processing](https://espace.library.uq.edu.au/view/UQ:ebb07c4)
Principal Advisor
- 2022
Doctor Philosophy
##### [Improving the thermal stability of probiotic bacteria by microencapsulation.](https://espace.library.uq.edu.au/view/UQ:22b5c2a)
Principal Advisor
- 2021
Doctor Philosophy
##### [Physical and mechanical properties of alginate composite gels](https://espace.library.uq.edu.au/view/UQ:12e2f00)
Principal Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
- 2020
Doctor Philosophy
##### [Influence of Emulsion Size and Fat Crystallization on the Functional Properties of Milk Fat Systems](https://espace.library.uq.edu.au/view/UQ:4bc0bfe)
Principal Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129), [Professor Nidhi Bansal](https://about.uq.edu.au/experts/2408)
- 2019
Doctor Philosophy
##### [3D food printing: Assessing the printability of dark chocolate](https://espace.library.uq.edu.au/view/UQ:a2254ac)
Principal Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
- 2019
Doctor Philosophy
##### [Effect of fat globule size on functionality and stability of dairy emulsions](https://espace.library.uq.edu.au/view/UQ:bd80bb7)
Principal Advisor
Other advisors:
[Professor Nidhi Bansal](https://about.uq.edu.au/experts/2408)
- 2019
Doctor Philosophy
##### [Effect of Gas Bubbles on Crystallisation of Dairy Systems](https://espace.library.uq.edu.au/view/UQ:7c0bbe7)
Principal Advisor
Other advisors:
[Professor Nidhi Bansal](https://about.uq.edu.au/experts/2408)
- 2018
Doctor Philosophy
##### [Processing and quality of glutinous rice](https://espace.library.uq.edu.au/view/UQ:9850828)
Principal Advisor
Other advisors:
[Emeritus Professor Shu Fukai](https://about.uq.edu.au/experts/148), [Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
- 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](https://espace.library.uq.edu.au/view/UQ:696653)
Principal Advisor
Other advisors:
[Dr Tony Howes](https://about.uq.edu.au/experts/346)
- 2015
Doctor Philosophy
##### [Encapsulation of Lactoferrin in Alginate Micro-gel Particles to Improve Stability and Release Properties](https://espace.library.uq.edu.au/view/UQ:364430)
Principal Advisor
Other advisors:
[Professor Lisbeth Grondahl](https://about.uq.edu.au/experts/803), [Professor Nidhi Bansal](https://about.uq.edu.au/experts/2408)
- 2015
Doctor Philosophy
##### [Alginate microgel particles: Stability, rheology and application as bioactive carrier](https://espace.library.uq.edu.au/view/UQ:364168)
Principal Advisor
Other advisors:
[Professor Nidhi Bansal](https://about.uq.edu.au/experts/2408)
- 2015
Doctor Philosophy
##### [EFFECT OF MANIPULATION OF CASEIN MICELLES ON THE FUNCTIONAL PROPERTIES OF MILK](https://espace.library.uq.edu.au/view/UQ:357633)
Principal Advisor
Other advisors:
[Professor Nidhi Bansal](https://about.uq.edu.au/experts/2408)
- 2014
Doctor Philosophy
##### [Physical Properties of Milk Fat in Nanoemulsions](https://espace.library.uq.edu.au/view/UQ:333560)
Principal Advisor
Other advisors:
[Professor Nidhi Bansal](https://about.uq.edu.au/experts/2408)
- 2014
Doctor Philosophy
##### [Size fractionation of casein micelles and characterization of their fundamental and functional properties](https://espace.library.uq.edu.au/view/UQ:330976)
Principal Advisor
Other advisors:
[Emeritus Professor Hilton Deeth](https://about.uq.edu.au/experts/5880), [Professor Nidhi Bansal](https://about.uq.edu.au/experts/2408)
- 2013
Doctor Philosophy
##### [Production of ethylene powder by encapsulation of ethylene gas into alpha-cyclodextrin and its application for the ripening of fruit](https://espace.library.uq.edu.au/view/UQ:306759)
Principal Advisor
- 2013
Doctor Philosophy
##### [Understanding the mechanism and factors affecting the surface composition of powder particles containing proteins during spray drying.](https://espace.library.uq.edu.au/view/UQ:299673)
Principal Advisor
Other advisors:
[Dr Tony Howes](https://about.uq.edu.au/experts/346)
- 2012
Doctor Philosophy
##### [MICROENCAPSULATION OF PROBIOTICS AND PHARMACEUTICALS IN ALGINATE MICROBEADS BY A NOVEL IMPINGING TECHNOLOGY](https://espace.library.uq.edu.au/view/UQ:266522)
Principal Advisor
Other advisors:
[Professor Mark Turner](https://about.uq.edu.au/experts/1924)
- 2011
Doctor Philosophy
##### [Surface Characterisation Of Dairy Powder Particles](https://espace.library.uq.edu.au/view/UQ:242558)
Principal Advisor
Other advisors:
[Emeritus Professor Hilton Deeth](https://about.uq.edu.au/experts/5880), [Professor Anh Nguyen](https://about.uq.edu.au/experts/1790)
- 2008
Master Philosophy
##### [Encapsulation of lemon myrtle oil and its biological functionalities](https://espace.library.uq.edu.au/view/UQ:159506)
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](https://about.uq.edu.au/experts/346)
- 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](https://about.uq.edu.au/experts/5880)
- 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](https://about.uq.edu.au/experts/346)
- Doctor Philosophy
##### ENCAPSULATION OF NANO-EMULSIONS BY SPRAY DRYING
Principal Advisor
- 2026
Doctor Philosophy
##### [Functionalisation of Chia Seeds Components](https://espace.library.uq.edu.au/view/UQ:d89c4ab)
Associate Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
- 2025
Doctor Philosophy
##### [Sustainable Plant-Based Meat Alternatives Incorporating Faba Bean Protein and Brewers' Spent Grain](https://espace.library.uq.edu.au/view/UQ:aa9b511)
Associate Advisor
Other advisors:
[Dr Pratheep Kumar Annamalai](https://about.uq.edu.au/experts/2859), [Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
- 2025
Doctor Philosophy
##### [Investigating plant proteins and plant-dairy protein blends in functional beverages and gels](https://espace.library.uq.edu.au/view/UQ:e04038c)
Associate Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
- 2025
Doctor Philosophy
##### [Plant-based Pickering emulsions](https://espace.library.uq.edu.au/view/UQ:85a5937)
Associate Advisor
Other advisors:
[Dr Pratheep Kumar Annamalai](https://about.uq.edu.au/experts/2859), [Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
- 2023
Doctor Philosophy
##### [Plant-based gels: almond-based gels](https://espace.library.uq.edu.au/view/UQ:5a14ce4)
Associate Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
- 2022
Doctor Philosophy
##### [A Study of Milk Foaming: Influence of Milk Components and Improving the Foaming Properties](https://espace.library.uq.edu.au/view/UQ:ddcbd0b)
Associate Advisor
Other advisors:
[Hon Assoc Professor Vassilis Kontogiorgos](https://about.uq.edu.au/experts/25021), [Professor Nidhi Bansal](https://about.uq.edu.au/experts/2408)
- 2022
Doctor Philosophy
##### [Improved Texture of Brown Rice with Variety Selection, Early Harvesting and Grain Germination](https://espace.library.uq.edu.au/view/UQ:ecac811)
Associate Advisor
Other advisors:
[Professor Jaquie Mitchell](https://about.uq.edu.au/experts/110), [Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129), [Emeritus Professor Shu Fukai](https://about.uq.edu.au/experts/148)
- 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](https://about.uq.edu.au/experts/1157)
- 2022
Doctor Philosophy
##### [3D printing of meat](https://espace.library.uq.edu.au/view/UQ:29217ed)
Associate Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
- 2020
Doctor Philosophy
##### [In-transit ripening and outturn quality for mango](https://espace.library.uq.edu.au/view/UQ:00c4f00)
Associate Advisor
- 2020
Doctor Philosophy
##### [Improving Ultra High Temperature Processability of High Protein Beverages](https://espace.library.uq.edu.au/view/UQ:bc1e405)
Associate Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129), [Professor Nidhi Bansal](https://about.uq.edu.au/experts/2408)
- 2019
Doctor Philosophy
##### [Hydrocolloid composites - their contribution to physical and oral perception of dairy products](https://espace.library.uq.edu.au/view/UQ:2f61b0d)
Associate Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
- 2019
Doctor Philosophy
##### [Dynamic oral processing and characterization of functional ingredient enriched low-fat cream cheese](https://espace.library.uq.edu.au/view/UQ:5c18970)
Associate Advisor
Other advisors:
[Professor Nidhi Bansal](https://about.uq.edu.au/experts/2408), [Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129)
- 2019
Doctor Philosophy
##### [Atomisation, Flow Patterns and Gelation of Impinging Aerosols in a Continuous Microgel Producing Device](https://espace.library.uq.edu.au/view/UQ:a0350e1)
Associate Advisor
Other advisors:
[Dr Tony Howes](https://about.uq.edu.au/experts/346)
- 2018
Doctor Philosophy
##### [Manipulation of Textural Properties of Low fat Cheddar cheese](https://espace.library.uq.edu.au/view/UQ:72b268e)
Associate Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129), [Professor Nidhi Bansal](https://about.uq.edu.au/experts/2408)
- 2017
Doctor Philosophy
##### [Digestibility and structural changes of ingredients in infant formulae during the gastrointestinal digestion](https://espace.library.uq.edu.au/view/UQ:697561)
Associate Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129), [Dr Julie Cichero](https://about.uq.edu.au/experts/3477)
- 2014
Doctor Philosophy
##### [CONTRIBUTION OF ANHYDROUS MILK FAT TO ORAL PROCESSING AND SENSORY PERCEPTION OF LIQUID MILKS](https://espace.library.uq.edu.au/view/UQ:329664)
Associate Advisor
Other advisors:
[Associate Professor Sangeeta Prakash](https://about.uq.edu.au/experts/1129), [Professor Jason Stokes](https://about.uq.edu.au/experts/2084)
- 2012
Doctor Philosophy
##### [Investigations of nano and microparticles for drug and protein delivery produced by atomisation of biopolymer solutions](https://espace.library.uq.edu.au/view/UQ:275401)
Associate Advisor
- 2012
Doctor Philosophy
##### [Maillard reaction and protein cross-linking in milk powders during storage](https://espace.library.uq.edu.au/view/UQ:274169)
Associate Advisor
Other advisors:
[Emeritus Professor Hilton Deeth](https://about.uq.edu.au/experts/5880)
- 2011
Doctor Philosophy
##### [Ageing induced solubility loss of milk protein concentrate powder: effect of protein conformational modifications, enthalpy relaxation and interaction with water](https://espace.library.uq.edu.au/view/UQ:261534)
Associate Advisor
Other advisors:
[Emeritus Professor Hilton Deeth](https://about.uq.edu.au/experts/5880), [Professor Andrew Whittaker](https://about.uq.edu.au/experts/138), [Professor Mike Gidley](https://about.uq.edu.au/experts/1313)
- 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](https://espace.library.uq.edu.au/view/UQ:165674)
Associate Advisor
Other advisors:
[Emeritus Professor Hilton Deeth](https://about.uq.edu.au/experts/5880)
- 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](https://about.uq.edu.au/experts/333)
- 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](https://about.uq.edu.au/experts/346)
View all 54 completed supervisions
View less
## Media
### Enquiries
Contact Emeritus Professor Bhesh Bhandari directly for media enquiries about:
- 3D printing of food
- carbondioxide powder
- Crystallisation- fat
- Dairy processing
- encapsulation
- Ethylene powder
- Fluidised bed drying
- Food drying
- Food engineering
- Food materials science
- Food processing
- Glass transitions - in food
- Honey - rheology
- nanotechnology
- Probiotic encapsulation
- Rheology - honey
- Rice drying
- Spray drying
- Ultrasound - in processing food
#### Need help?
For help with finding experts, story ideas and media enquiries, contact our Media team:
[communications@uq.edu.au](mailto:communications@uq.edu.au)
## External profiles
- [ORCID](https://orcid.org/0000-0001-8800-6295)
- [ResearcherID](https://www.webofscience.com/wos/author/record/B-7043-2012)
- [Scopus](https://www.scopus.com/authid/detail.uri?authorId=7102837496)
- [Google Scholar](https://scholar.google.com.au/citations?user=PJMkZzoAAAAJ)
## Personal links
- [Personal profile](http://www.uq.edu.au/agriculture/bheshbhandari)
Log in to Academic Portal to update your profile
[Update my profile](https://academicportal.app.uq.edu.au/profile/)