| Emulsion characterization via microfluidic devices: A review on interfacial tension and stability to coalescence TM Ho, A Razzaghi, A Ramachandran, KS Mikkonen Advances in Colloid and Interface Science 299, 102541, 2022 | 90 | 2022 |
| Physiochemical properties of sweet potato and mung bean starch and their blends for noodle production TM Ho, A Noomhorm Journal of Food Processing & Technology 2 (2), 105-114, 2011 | 85 | 2011 |
| Encapsulation of gases in powder solid matrices and their applications: a review TM Ho, T Howes, BR Bhandari Powder technology 259, 87-108, 2014 | 82 | 2014 |
| Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder M Shrestha, TM Ho, BR Bhandari Food chemistry 221, 1474-1483, 2017 | 75 | 2017 |
| Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage TM Ho, S Chan, AJE Yago, R Shravya, BR Bhandari, N Bansal Food chemistry 295, 224-233, 2019 | 66 | 2019 |
| Camel milk: A review of its nutritional value, heat stability, and potential food products TM Ho, Z Zou, N Bansal Food Research International 153, 110870, 2022 | 60 | 2022 |
| Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios X Xiong, MT Ho, B Bhandari, N Bansal International Dairy Journal 109, 104758, 2020 | 50 | 2020 |
| An overview of nanoemulsion characterization via atomic force microscopy TM Ho, F Abik, KS Mikkonen Critical Reviews in Food Science and Nutrition 62 (18), 4908-4928, 2022 | 49 | 2022 |
| Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations AN Arzami, TM Ho, KS Mikkonen Food Research International 151, 110818, 2022 | 38 | 2022 |
| Foaming properties and foam structure of milk during storage TM Ho, THA Le, A Yan, BR Bhandari, N Bansal Food research international 116, 379-386, 2019 | 32 | 2019 |
| Characterization of crystalline and spray-dried amorphous α-cyclodextrin powders TM Ho, T Howes, BR Bhandari Powder technology 284, 585-594, 2015 | 31 | 2015 |
| Polysaccharides as wall materials in spray-dried microencapsulation of bioactive compounds: Physicochemical properties and characterization A Halahlah, V Piironen, KS Mikkonen, TM Ho Critical Reviews in Food Science and Nutrition 63 (24), 6983-7015, 2023 | 30 | 2023 |
| Encapsulation of CO2 into amorphous and crystalline α-cyclodextrin powders and the characterization of the complexes formed TM Ho, T Howes, BR Bhandari Food Chemistry 187, 407-415, 2015 | 30 | 2015 |
| 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 |
| Functionality of bovine milk proteins and other factors in foaming properties of milk: a review TM Ho, BR Bhandari, N Bansal Critical Reviews in Food Science and Nutrition 62 (17), 4800-4820, 2022 | 25 | 2022 |
| Effect of the native fat globule size on foaming properties and foam structure of milk TM Ho, P Dhungana, B Bhandari, N Bansal Journal of Food Engineering 291, 110227, 2021 | 24 | 2021 |
| Spray-Drying and Non-Equilibrium States/Glass Transition TM Ho, T Truong, BR Bhandari Non-Equilibrium States and Glass Transitions in Foods - Processing Effects …, 2017 | 24 | 2017 |
| Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - Part 1: Encapsulation capacity and stability of inclusion complexes TM Ho, T Howes, BR Bhandari Food Chemistry, 2016 | 23 | 2016 |
| Modeling and effects of various drying methods on sweet potato starch properties HM Thao, A Noomhorm Walailak Journal of Science and Technology (WJST) 8 (2), 139-158, 2011 | 23 | 2011 |
| Stickiness and Caking in Food Preservation B Bhandari, TM Ho Handbook of Food Preservation, 413-425, 2020 | 22* | 2020 |
Bhesh BhandariUniversity of QueenslandVerified email at uq.edu.au
