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.
- Zhang, L.,Zhang, M.,Adhikari, B.,Zhang, L. (2023). Preparation and properties of citric acid-crosslinked chitosan salt microspheres through radio frequency assisted method In: Food Hydrocolloids, 139, 1 - 10
- Chen, J.,Teng, X.,Zhang, M.,Bhandari, B.,Adhikari, B.,Yu, D. (2023). In press - 5D Food Printing with Color Change Induced by Probiotic Growth in a Starch-Protein-Based Gel System In: Food and Bioprocess Technology, , 1 - 11
- Dhali, K.,Daver, F.,Cass, P.,Field, M.,Adhikari, B. (2023). Development and Characterisation of Poly(butylene adipate-co-terephthalate)- Silane Modified Cellulose Nanocrystals Composite Materials and Films In: Journal of Polymers and the Environment, , 1 - 16
- Zhang, Z.,Wang, B.,Holden, G.,Chen, J.,Adhikari, B. (2023). Improving functional properties of Spirulina protein by covalent conjugation followed by complex coacervation processes In: Future Foods, 7, 1 - 11
- Wang, D.,Zhang, M.,Adhikari, B.,Zhang, L. (2023). Determination of polysaccharide content in shiitake mushroom beverage by NIR spectroscopy combined with machine learning: A comparative analysis In: Journal of Food Composition and Analysis, 122, 1 - 13
- Zhi, L.,Liu, Z.,Wu, C.,Ma, X.,Hu, H.,Liu, H.,Adhikari, B.,Wang, Q.,Shi, A. (2023). Advances in preparation and application of food-grade emulsion gels In: Food Chemistry, 424, 1 - 11
- Wu, J.,Cheng, J.,Adhikari, B.,Xue, F. (2023). Physicochemical properties of soybean protein isolate-based gel produced through probiotic fermentation In: Future Foods, 8, 1 - 7
- Xie, S.,Wang, Z.,He, Z.,Zeng, M.,Qin, F.,Adhikari, B.,Chen, J. (2023). The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates In: Journal of Integrative Agriculture, 22, 1590 - 1602
- Tu, J.,Adhikari, B.,Brennan, M.,Bai, W.,Cheng, P.,Brennan, C. (2023). Shiitake polysaccharides acted as a non-competitive inhibitor to a-glucosidase and inhibited glucose transport of digested starch from Caco-2 cells monolayer In: Food Research International, 173, 1 - 14
- Ismail, H.,El-Sawah, T.,Ayyash, M.,Adhikari, B.,Elkot, W. (2023). Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties In: International Journal of Food Properties, 26, 1968 - 1983
14 PhD Current Supervisions and 1 Masters by Research Current Supervisions20 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)