Professor Benu Adhikari
Professor
Details
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College: School of Science
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Department: School of Science
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Campus: City Campus Australia
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benu.adhikari@rmit.edu.au
Open to
- Masters Research or PhD student supervision
- Industry Projects
- Collaborative projects
About
Honorary appointments:
Visiting Professor: Jiangnan University, Wuxi, China.
Adjunct Professor: Soochow University, Suzhou, China.
Adjuct Distinguished Professor: China Academy of Agricultural Sciences (Beijing)
Supervisor projects
- Comparative study of low temperature spray drying of plant and dairy proteins and their hybrids
- 23 Jul 2024
- Functional components from Sugarbeet and Agave sp: Therapeutic effects on hyperglycaemia via AMPK activation
- 18 Dec 2023
- Development of smart biodegradable films for food packaging (RMIT-AcSIR cotutelle PhD program)
- 18 Dec 2023
- Development and characterisation of (dairy-plant) hybrid milks using Australian protein-rich crops
- 14 Nov 2023
- Encapsulation of Polyphenolic Compounds-Rich Extracts of Roselle and Investigating Its Effects on Cardiometabolic Biomarkers
- 30 May 2023
- Microencapsulation of essential oil by emulsion- ionic gelation method, emulsion stabilized by modified cellulose nanofiber (mCNF) as a Pickering emulsifier
- 5 Jan 2023
- Developing high internal phase Pickering emulsions using plant proteins and their complexes
- 21 Dec 2022
- Technological interventions for value addition of polyherbal spent materials from ayurvedic industries
- 19 Dec 2022
- Extraction and characterisation of algal protein from protein-rich algal species available/grown in Australia.
- 1 Dec 2022
- Development and characterisation of dairy mimetic products using algal protein
- 20 Oct 2022
- Biodegradable packaging from Australian underutilised sources
- 27 Jul 2022
- Development and characterization of elderly formula foods
- 14 Jul 2022
- Development and characterization of elderly formula foods
- 12 Jul 2022
- Understanding and control of heat induced gelation of camel milk through application of ultrasound and gelling agents
- 3 May 2022
- Effect of the functionality of flour and protein isolate-based ingredients on the protein interactions and structural properties of meat analogue patties
- 11 Apr 2022
- Biodegradable Seed Encapsulant for Aerial Reforestation using UAV’s
- 9 Feb 2022
- The Hypoglycaemic Mechanisms of Mushrooms and Their Polysaccharides on Gluten-Free Food Models
- 27 Aug 2021
- Modification of Plant and Algal Proteins through Conjugation and Complex Coacervation for Application as Emulsifiers and Encapsulants
- 3 Aug 2021
- Modification, Characterization and Application of Hemp (Cannabis sativa L.) Protein
- 12 Jul 2021
- Development of Soy Protein Meat Analogues Using High Moisture Extrusion Cooking
- 21 Jan 2020
- Nanocelluloses, Their Modification and Application to Reinforce Poly(butylene adipate-co-terephthalate) Bioplastic
- 17 Jun 2019
- Treatment of Dairy Wastewater and Recovery of Organic Solids and Salts
- 14 Mar 2019
- Infant milk formula powders: Effects of composition, processing and storage variables on physicochemical properties
- 12 Mar 2019
- Development of Biodegradable Nanostructured Hydrophobic and Superhydrophobic Packaging Films
- 1 Oct 2018
- Application of Hibiscus Sabdariffa Extract to Manage Obesity
- 19 Sep 2018
- Overcoming Reduced Proteostasis in Alzheimer’s Disease Using Yeast As Model Organism
- 22 Aug 2018
- Evaluation of Antioxidant Properties and Quantification of Key Antioxidant Phytochemicals in Hibiscus Sabdariffa
- 2 Jul 2018
- Role of macronutrients and lactose crystallisation on the physicochemical stability of infant formulations
- 29 Nov 2017
- Application of Olive Leaf Extract and Chitosan As Natural Preservatives for Beef Patties
- 27 Nov 2017
- Aquatic Plants (Azolla filiculoides, Azolla pinnata, Landoltia punctata) and Protists, Thraustochytrids as Renewable and Sustainable Sources of Protein, Phenolic, Carotenoids and Omega-3 Fatty Acids
- 1 Sep 2017
- Changes in Physiochemical and Surface Characteristics of Milk and Infant Formula Powders During Storage and Digestion
- 29 May 2017
- Oral Processing of Meat: Bolus Characterisation and Meat Product Design to Match IDDSI Guidelines for Dysphagia Management
- 18 Jul 2016
- Complexation Between Flaxseed Proteins, Polyphenols and Gums: Mechanism and Application
- 18 Jul 2016
- Development and characterization of starch-polyurethane hybrid materials for food packaging application
- 20 Jul 2015
- Synthesis and characterization of siloxane poly(urethane-urea)s for cardiovascular applications
- 20 Jul 2015
- Study on the Migration & Control of Slip Agents on the Surface of High Density Polyethylene Beverage Closers
- 25 Aug 2014
- Design, Synthesis and Characterization of Hybrid Materials Produced by Grafting or Mixing Hybrid Polyhedral Oligomeric Silsesquioxanes onto Natural Rubber and Starch Films
- 21 Jul 2014
- Development and Optimisation of Canola Protein Isolate and Chitosan Complex Coacervate
- 27 Jun 2014
Teaching interests
Supervisor interests
Food engineering, Spray drying/microencapsulation, Micro/nano emulsion, Food proteins, Biodegradable packaging
Food engineering, Spray drying/microencapsulation, Micro/nano emulsion, Food proteins, Biodegradable packaging
Research interests
Associate Professor Benu Adhikari’s research interests cover various aspects of food engineering and processing.
Food engineering: Research on this theme covers the 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 and low molecular weight surfactants at the oil–water and water–air interfaces, 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-polyurethane composites. The major thrust of research is creating hydrophobicity in these packaging materials.
Food powders/food drying: This theme covers the particle-formation process of many food components, including proteins, gums and sugars. A current research project includes 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 and emulsions. Texture analysis and rheological studies fall under this theme.
Food engineering: Research on this theme covers the 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 and low molecular weight surfactants at the oil–water and water–air interfaces, 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-polyurethane composites. The major thrust of research is creating hydrophobicity in these packaging materials.
Food powders/food drying: This theme covers the particle-formation process of many food components, including proteins, gums and sugars. A current research project includes 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 and emulsions. Texture analysis and rheological studies fall under this theme.
