Professor Benu Adhikari
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.
View profile in Google Scholar
- Zhang, L.,Zhang, M.,Adhikari, B.,Zhang, L. (2023). Salt reducing and saltiness perception enhancing strategy for shiitake (Lentinus edodes) bud using novel combined treatment of yeast extract and radio frequency In: Food Chemistry, 402, 1 - 9
- Teng, X.,Zhang, M.,Adhikari, B.,Liu, K. (2023). Garlic essential oil emulsions stabilized by microwave dry-heating induced protein-pectin conjugates and their application in controlling nitrite content in prepared vegetable dishes In: Food Hydrocolloids, 136, 1 - 11
- Zhang, Z.,Holden, G.,Wang, B.,Adhikari, B. (2023). Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates In: Food Chemistry, 406, 1 - 11
- Liu, X.,Adhikari, B.,Xue, F. (2023). Production of hemp protein isolate-polyphenol conjugates through ultrasound and alkali treatment methods and their characterization In: Future Foods, 7, 1 - 9
- Tu, J.,Adhikari, B.,Brennan, M.,Luo, S.,Cheng, P.,Bai, W.,Brennan, C. (2023). Acidic polysaccharides from black ear and silver ear mushrooms modulated the release and transport of glucose from gelatinised sorghum starch during digestion In: Food Chemistry, 411, 1 - 12
- Lim, K.,Adhikari, B.,Xiao, J.,Chen, X.,Selomulya, C.,Woo, M. (2023). A reference-component coordinate system approach to model the mass transfer of a droplet with binary volatiles In: Drying Technology, 41, 202 - 221
- Liu, X.,Xue, F.,Adhikari, B. (2023). Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions In: Food Hydrocolloids, 137, 1 - 11
- Zhang, J.,Chitrakar, B.,Wang, Y.,Adhikari, B., et al, . (2023). Application of high-voltage electrospray system for non-thermal microbial inactivation of raw bovine milk In: Journal of Food Engineering, 342, 1 - 12
- Zhu, S.,Xu, J.,Adhikari, B.,Lv, W.,Chen, H. (2022). Nostoc sphaeroides Cyanobacteria: a review of its nutritional characteristics and processing technologies In: Critical Reviews in Food Science and Nutrition, , 1 - 17
- Singh, M.,Thrimawithana, T.,Shukla, R.,Brennan, C.,Adhikari, B. (2022). Impact of phenolic extracts and potassium hydroxycitrate of Hibiscus sabdariffa on adipogenesis: a cellular study In: International Journal of Food Science and Technology, 58, 1204 - 1218
15 PhD Current Supervisions and 1 Masters by Research Current Supervisions18 PhD Completions and 2 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 2023)
- 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)