STAFF PROFILE
Professor Benu Adhikari
Research interests
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."
Editorial role
Assistant Editor – Drying Technology: An International Journal ( Taylor and Francis)
Honorary appointments
- Visiting Professor: Jiangnan University, Wuxi, China.
- Adjunct Professor: Soochow University, Suzhou, China.
- Ghasemlou, M.,Daver, F.,Murdoch, B.,Ball, A.,Ivanova, E.,Adhikari, B. (2022). Biodegradation of novel bioplastics made of starch, polyhydroxyurethanes and cellulose nanocrystals in soil environment In: Science of the Total Environment, 815, 1 - 12
- Ghasemlou, M.,Mayes, E.,Murdoch, B.,Le, P.,Dekiwadia, C.,Aburto Medina, A.,Daver, F.,Ivanova, E.,Adhikari, B. (2022). Silicon-Doped Graphene Oxide Quantum Dots as Efficient Nanoconjugates for Multifunctional Nanocomposites In: ACS Applied Materials and Interfaces, 14, 7161 - 7174
- Saxena, J.,Adhikari, B.,Brkljaca, R.,Huppertz, T.,Zisu, B.,Chandrapala, J. (2021). Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review In: Food Reviews International, , 1 - 15
- Dhakal, S.,Ramsland, P.,Adhikari, B.,Macreadie, I. (2021). Trans-chalcone plus baicalein synergistically reduce intracellular amyloid beta (Aß42) and protect from Aß42 induced oxidative damage in yeast models of Alzheimer’s disease In: International Journal of Molecular Sciences, 22, 1 - 14
- Pematilleke, N.,Kaur, M.,Adhikari, B.,Torley, P. (2021). Relationship between masticatory variables and bolus characteristics of meat with different textures In: Journal of Texture Studies, 52, 552 - 560
- Pematilleke, N.,Kaur, M.,Adhikari, B.,Torley, P. (2021). Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures In: Journal of Texture Studies, , 1 - 10
- Pham, B.,Wang, B.,Zisu, B.,Truong, T.,Adhikari, B. (2021). In-vitro digestion of flaxseed oil encapsulated in phenolic compound adducted flaxseed protein isolate-flaxseed gum complex coacervates In: Food Hydrocolloids, 112, 1 - 12
- Singh, M.,Thrimawithana, T.,Shukla, R.,Adhikari, B. (2021). Extraction and characterization of polyphenolic compounds and potassium hydroxycitrate from Hibiscus sabdariffa In: Future Foods, 4, 1 - 10
- Ghasemlou, M.,Le, P.,Daver, F.,Murdoch, B.,Ivanova, E.,Adhikari, B. (2021). Robust and Eco-Friendly Superhydrophobic Starch Nanohybrid Materials with Engineered Lotus Leaf Mimetic Multiscale Hierarchical Structures In: ACS Applied Materials and Interfaces, 13, 36558 - 36573
- Ghasemlou, M.,Daver, F.,Ivanova, E.,Habibi, Y.,Adhikari, B. (2021). Surface modifications of nanocellulose: From synthesis to high-performance nanocomposites In: Progress in Polymer Science, 119, 101418 - 101428
16 PhD Completions8 PhD Current Supervisions and 3 Masters by Research Current Supervisions
- Application and optimization of PathoSans solutions for CIP processes in dairy industry. Funded by: Innovation Connections grant - Cat 1 from (2022 to 2022)
- Circular Economy Accelerator - Organics (CEA-O) (VHESIF Pool 2) (administered by Deakin University). Funded by: Victorian Higher Education State Investment Fund (VHESIF) - Pool 2 from (2021 to 2025)
- Production of salt reduced camel milk powder through membrane filtration and spray drying (administered by Nutrition Care Pharmaceuticals Pty Ltd). Funded by: Innovation Connections grant - Cat 1 from (2021 to 2022)
- Production of eicosapentaenoic acid-rich omega-3 oil from thraustochytrids. Funded by: DIIS - Innovations Connections - Competitive from (2020 to 2021)
- Development of a co-microencapsulation system for probiotics to enhance its viability during the shelf life and in-vitro digestion. Funded by: NU-MEGA Ingredients Pty Ltd - competitive from (2019 to 2020)