| Nanobubbles: Fundamental characteristics and applications in food processing KKT Phan, T Truong, Y Wang, B Bhandari Trends in Food Science & Technology 95, 118-130, 2020 | 107 | 2020 |
| Effects of emulsion droplet sizes on the crystallisation of milk fat T Truong, N Bansal, R Sharma, M Palmer, B Bhandari Food chemistry 145, 725-735, 2014 | 88 | 2014 |
| Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates LB Pham, B Wang, B Zisu, T Truong, B Adhikari Food Hydrocolloids 107, 105944, 2020 | 64 | 2020 |
| Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels T Truong, S Prakash, B Bhandari Food chemistry 285, 86-93, 2019 | 63 | 2019 |
| Effects of high-temperature fluidized bed drying and tempering on kernel cracking and milling quality of Vietnamese rice varieties TT Tuyen, V Truong, S Fukai, B Bhandari Drying Technology 27 (3), 486-494, 2009 | 62 | 2009 |
| Crystal structures and morphologies of fractionated milk fat in nanoemulsions T Truong, GP Morgan, N Bansal, M Palmer, B Bhandari Food chemistry 171, 157-167, 2015 | 61 | 2015 |
| Effect of milk fat globule size on the physical functionality of dairy products T Truong, M Palmer, N Bansal, B Bhandari Springer, 2016 | 50 | 2016 |
| Investigating the impact of ultrasound pretreatment on the physicochemical, structural, and antioxidant properties of lupin protein hydrolysates GJ Fadimu, H Gill, A Farahnaky, T Truong Food and Bioprocess Technology 14, 2004-2019, 2021 | 35 | 2021 |
| Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution BM Adhikari, T Truong, N Bansal, B Bhandari Food and Bioproducts Processing 109, 86-97, 2018 | 35 | 2018 |
| Formation and stability of carbon dioxide nanobubbles for potential applications in food processing KKT Phan, T Truong, Y Wang, B Bhandari Food Engineering Reviews 13, 3-14, 2021 | 30 | 2021 |
| In-vitro digestion of flaxseed oil encapsulated in phenolic compound adducted flaxseed protein isolate-flaxseed gum complex coacervates LB Pham, B Wang, B Zisu, T Truong, B Adhikari Food Hydrocolloids 112, 106325, 2021 | 30 | 2021 |
| Thermal transition properties of spaghetti measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT) MS Rahman, W Senadeera, A Al-Alawi, T Truong, B Bhandari, G Al-Saidi Food and Bioprocess Technology 4 (8), 1422-1431, 2011 | 30 | 2011 |
| The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams H Hussain, T Truong, N Bansal, B Bhandari Food Biophysics 12 (1), 1-10, 2017 | 29 | 2017 |
| Effect of emulsion droplet size on foaming properties of milk fat emulsions T Truong, N Bansal, B Bhandari Food and Bioprocess Technology 7, 3416-3428, 2014 | 29 | 2014 |
| Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review Z Wang, J Chandrapala, T Truong, A Farahnaky Critical Reviews in Food Science and Nutrition 63 (23), 6069-6113, 2023 | 27 | 2023 |
| Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream BM Adhikari, T Truong, S Prakash, N Bansal, B Bhandari International Dairy Journal 109, 104789, 2020 | 27 | 2020 |
| Methods to characterize the structure of food powders–a review TM Ho, T Truong, BR Bhandari Bioscience, biotechnology, and biochemistry 81 (4), 651-671, 2017 | 26 | 2017 |
| Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter T Truong, M Palmer, N Bansal, B Bhandari, ARCDI Hub Journal of Food Engineering 226, 9-21, 2018 | 24 | 2018 |
| Spray-Drying and Non-Equilibrium States/Glass Transition TM Ho, T Truong, B Bhandari Non-Equilibrium States and Glass Transitions in Foods, 111-136, 2017 | 24 | 2017 |
| Improving the enzymolysis efficiency of lupin protein by ultrasound pretreatment: Effect on antihypertensive, antidiabetic and antioxidant activities of the hydrolysates GJ Fadimu, H Gill, A Farahnaky, T Truong Food Chemistry 383, 132457, 2022 | 23 | 2022 |
Bhesh BhandariUniversity of QueenslandVerified email at uq.edu.au
