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.
- Pematilleke, N.,Kaur, M.,Adhikari, B.,Torley, P. (2024). Meat texture modification for dysphagia management and application of hydrocolloids: A review In: Critical Reviews in Food Science and Nutrition, 64, 1764 - 1779
- Qiu, L.,Zhang, M.,Adhikari, B.,Lin, J.,Luo, Z. (2024). Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum In: Journal of Food Engineering, 361, 1 - 15
- Hei, X.,Liu, Z.,Li, S.,Adhikari, B., et al, . (2024). Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream In: International Journal of Biological Macromolecules, 257, 1 - 14
- Teng, X.,Zhang, M.,Adhikari, B.,Ma, Y. (2024). 4D printed pH-responsive labels of methacrylic anhydride grafted konjac glucomannan for detecting quality changes in respiring climacteric fruits In: Food Hydrocolloids, 149, 1 - 10
- Schmid, E.,Farahnaky, A.,Adhikari, B.,Savadkoohi, S.,Torley, P. (2024). Investigation into the physiochemical properties of soy protein isolate and concentrate powders from different manufacturers In: International Journal of Food Science and Technology, 59, 1679 - 1693
- Oladzadabbasabadi, N.,Dheyab, M.,Nafchi, A.,Ghasemlou, M.,Ivanova, E.,Adhikari, B. (2023). Turning food waste into value-added carbon dots for sustainable food packaging application: A review In: Advances in Colloid and Interface Science, 321, 1 - 25
- Li, S.,Liu, Z.,Hei, X.,Wu, C.,Ma, X.,Hu, H.,Jiao, B.,Zhu, J.,Adhikari, B.,Wang, Q.,Shi, A. (2023). Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein In: Foods, 12, 1 - 15
- Zhang, Z.,Wang, B.,Holden, G.,Chen, J.,Adhikari, B. (2023). Investigating the effectiveness of coacervates produced from conjugated and unconjugated Spirulina protein in delivering unstable oil to the intestinal phase of digestion In: Food Bioscience, 56, 1 - 11
- Aher, Y.,Torris, A.,Adhikari, B.,Shukla, R.,Shanmuganathan, K. (2023). Double encapsulation of liquid active compounds using nanoclay reinforced polyurea microcapsules In: Colloids and Surfaces A: Physicochemical and Engineering Aspects, 679, 1 - 12
- Guo, J.,Zhang, M.,Adhikari, B.,Ma, Y.,Luo, Z. (2023). Formulation and characterization of 3D printed chickpea protein isolate-mixed cereal dysphagia diet In: International Journal of Biological Macromolecules, 253, 1 - 11
14 PhD Current Supervisions23 PhD Completions and 3 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)