Associate Professor Benu Adhikari’s research interests cover various aspects of food engineering and processing.
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."
Assistant Editor – Drying Technology: An International Journal ( Taylor and Francis)
- Visiting Professor: Jiangnan University, Wuxi, China.
- Adjunct Professor: Soochow University, Suzhou, China.
- Timilsena, Y.,Adhikari, R.,Barrow, C.,Adhikari, B. (2017). Digestion behaviour of chia seed oil encapsulated in chia seed protein-gum complex coacervates In: Food Hydrocolloids, 66, 71 - 81
- 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
- Gandolfi, B.,Alamri, S.,Darby, W.,Adhikari, B.,Lattimer, J.,Malik, R.,Wade, C.,Lyons, L.,Cheng, J.,Bateman, J.,McIntyre, P.,Lamande, S.,Haase, B. (2016). A dominant TRPV4 variant underlies osteochondrodysplasia in Scottish fold cats In: Osteoarthritis and Cartilage, 24, 1441 - 1450
- 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
- Haque, M.,Adhikari, B.,Putranto, A. (2016). Predictions of drying kinetics of aqueous droplets containing WPI-lactose and WPI-trehalose by application of composite reaction engineering approach (REA) In: Journal of Food Engineering, 189, 29 - 36
- Su, Y.,Zhang, M.,Zhang, W.,Adhikari, B. (2016). Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips In: LWT - Food Science and Technology, 73, 490 - 497
- Wang, B.,Timilsena, Y.,Blanch, E.,Adhikari, B. (2016). (In Press) Characteristics of bovine lactoferrin powders produced through spray and freeze drying processes In: International Journal of Biological Macromolecules, , 1 - 10
- Novel enzymatic processing methods and stabilization technologies for omega-3 oils - Administered by Deakin University. Funded by: ARC Linkage Projects via Other University Grant 2014 from (2015 to 2018)
1 PhD Completions10 PhD Current Supervisions