Adhikari, Benu - RMIT University - School of Science, Applied Sciences

研究领域

Food engineering: Research in this theme cover physical and engineering properties of foods and how these properties change with industrially prevailing processing conditions. For example, how the rheological, thermal and mass transfer characteristics change due to temperature, pressure and humidity and mechanical stresses. Food emulsions: This theme covers simple o/w, w/o emulsions and also complex emulsions such as o/w/o and w/o/w. The interfacial behaviour of many surface active agents such as proteins, low molecular weight surfactants at oil-water and water-air interface are investigated to considerable detail. The stability of emulsions of both micro and nano emulsions are also investigated. Micro/nano encapsulation: This theme includes encapsulation of oxygen and heat sensitive food ingredients and microbes especially in protein, carbohydrate and protein- carbohydrate complexes. Current research projects include microencapsulation of chia seed oil and flaxseed oil in chia seed protein-chia seed gum complex coacervates and flaxseed protein-flaxseed gum complex coacervates, respectively. Biodegradable packaging: This theme covers development of novel biodegradable packaging from starch, cellulose and derivatives and starch-polyurethene composites. The major thrust of research is creating hydrophobicity in these packaging materials. Food powders/food drying: This theme covers particle formation process of many food components including proteins, gums and sugars. Current research project include production of lactoferrin and other protein powders using spray drying. Studies on production and characterisation of nanoparticles/powders also fall under this theme. Structure-function in foods (food proteins and carbohydrates): This theme includes investigations of structure-function-process interrelationships of major food compounds such as proteins, gums, gels, emulsions. Texture analysis and rheological studies fall under this theme."

近期论文

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Shi, A.,Li, D.,Liu, H.,Adhikari, B.,Wang, Q. (2016). Effect of drying and loading methods on the release behavior of ciprofloxacin from starch nanoparticles In: International Journal of Biological Macromolecules, 87, 55 - 61 Eratte, D.,Wang, B.,Dowling, K.,Barrow, C.,Adhikari, B. (2016). Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage In: Journal of Functional Foods, 23, 485 - 496 Adhikari, R.,Bristow, K.,Casey, P.,Freischmidt, G.,Hornbuckle, J.,Adhikari, B. (2016). Preformed and sprayable polymeric mulch film to improve agricultural water use efficiency In: Agricultural Water Management, 169, 1 - 13 Kaushik, P.,Dowling, K.,McKnight, S.,Barrow, C.,Adhikari, B. (2016). Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates In: Food Research International, 86, 1 - 8 Gong, K.,Shi, A.,Liu, H.,Liu, L.,Hu, H.,Yang, Y.,Adhikari, B.,Wang, Q. (2016). Preparation of nanoliposome loaded with peanut peptide fraction: Stability and bioavailability In: Food and Function, 7, 2034 - 2042 Timilsena, Y.,Adhikari, R.,Barrow, C.,Adhikari, B. (2016). Physicochemical and functional properties of protein isolate produced from Australian chia seeds In: Food Chemistry, 212, 648 - 656 Timilsena, Y.,Adhikari, R.,Barrow, C.,Adhikari, B. (2016). Microencapsulation of chia seed oil using chia seed protein isolate-chia seed gum complex coacervates In: International Journal of Biological Macromolecules, 91, 347 - 357 Chang, P.,Gupta, R.,Timilsena, Y.,Adhikari, B. (2016). Optimisation of the complex coacervation between canola protein isolate and chitosan In: Journal of Food Engineering, 191, 58 - 66 Wang, B.,Timilsena, Y.,Blanch, E.,Adhikari, B. (2016). (In Press) Drying and denaturation characteristics of three forms of bovine lactoferrin In: Drying Technology, , 1 - 37 Wang, B.,Timilsena, Y.,Blanch, E.,Adhikari, B. (2016). (In Press) Mild thermal treatment and in-vitro digestion of three forms of bovine lactoferrin: Effects on functional properties In: International Dairy Journal, , 1 - 42