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.
- Sun, Y.,Zhang, M.,Adhikari, B.,Devahastin, S.,Wang, H. (2022). Double-layer indicator films aided by BP-ANN-enabled freshness detection on packaged meat products In: Food Packaging and Shelf Life, 31, 1 - 11
- Faisal, S.,Zhang, J.,Meng, S.,Shi, A.,Li, L.,Wang, Q.,Maleki, S.,Adhikari, B. (2022). Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential method In: Food Chemistry, 385, 1 - 11
- Su, Y.,Chen, Y.,Zhang, L.,Adhikari, B.,Xu, B.,Li, J.,Zheng, T. (2022). Synthesis and characterization of lotus seed protein-based curcumin microcapsules with enhanced solubility, stability, and sustained release In: Journal of the Science of Food and Agriculture, 102, 2220 - 2231
- Pematilleke, N.,Kaur, M.,Adhikari, B.,Torley, P. (2022). Instrumental method for International Dysphagia Diet Standardisation Initiative's (IDDSI) standard fork pressure test In: Journal of Food Engineering, 326, 1 - 10
- Pematilleke, N.,Kaur, M.,Adhikari, B.,Torley, P. (2022). Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approach. In: Meat Science, 191, 1 - 11
- Li, J.,Shi, A.,Liu, H.,Hu, H.,Wang, Q.,Adhikari, B.,Jiao, B.,Pignitter, M. (2022). Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH In: Foods, 11, 1 - 14
- Pematilleke, N.,Kaur, M.,Adhikari, B.,Torley, P. (2022). Meat texture modification for dysphagia management and application of hydrocolloids: A review In: Critical Reviews in Food Science and Nutrition, , 1 - 16
- Zhao, L.,Zhang, M.,Mujumdar, A.,Adhikari, B.,Wang, H. (2022). Preparation of a Novel Carbon Dot/Polyvinyl Alcohol Composite Film and Its Application in Food Preservation In: ACS Applied Materials and Interfaces, 14, 37528 - 37539
- Wang, X.,Yu, M.,Wang, Z.,Luo, K.,Adhikari, B.,Miao, S.,Liu, S. (2022). Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates In: Food Chemistry, 394, 1 - 9
- Liu, X.,Wang, M.,Xue, F.,Adhikari, B. (2022). Application of ultrasound treatment to improve the technofunctional properties of hemp protein isolate In: Future Foods, 6, 1 - 8
12 PhD Current Supervisions and 2 Masters by Research Current Supervisions17 PhD Completions and 1 Masters by Research Completions
- 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)