| Complex coacervation: Principles, mechanisms and applications in microencapsulation YP Timilsena, TO Akanbi, N Khalid, B Adhikari, CJ Barrow International journal of biological macromolecules 121, 1276-1286, 2019 | 476 | 2019 |
| Enhanced efficiency fertilisers: a review of formulation and nutrient release patterns YP Timilsena, R Adhikari, P Casey, T Muster, H Gill, B Adhikari Journal of the Science of Food and Agriculture 95 (6), 1131-1142, 2015 | 461 | 2015 |
| Stickiness in foods: a review of mechanisms and test methods B Adhikari, T Howes, BR Bhandari, V Truong International Journal of Food Properties 4 (1), 1-33, 2001 | 434 | 2001 |
| Lactoferrin: Structure, function, denaturation and digestion B Wang, YP Timilsena, E Blanch, B Adhikari Critical reviews in food science and nutrition 59 (4), 580-596, 2019 | 378 | 2019 |
| Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers D Muscat, B Adhikari, R Adhikari, DS Chaudhary Journal of Food Engineering 109 (2), 189-201, 2012 | 374 | 2012 |
| Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods P Kaushik, K Dowling, CJ Barrow, B Adhikari Journal of functional foods 19, 868-881, 2015 | 340 | 2015 |
| Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling B Adhikari, T Howes, BR Bhandari, V Troung Journal of food Engineering 62 (1), 53-68, 2004 | 334 | 2004 |
| Preparation and characterization of glycerol plasticized (high-amylose) starch–chitosan films H Liu, R Adhikari, Q Guo, B Adhikari Journal of Food Engineering 116 (2), 588-597, 2013 | 305 | 2013 |
| Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT) AK Shrestha, T Ua-Arak, BP Adhikari, T Howes, BR Bhandari International Journal of Food Properties 10 (3), 661-673, 2007 | 257 | 2007 |
| A review of nanocellulose as a new material towards environmental sustainability K Dhali, M Ghasemlou, F Daver, P Cass, B Adhikari Science of the Total Environment 775, 145871, 2021 | 253 | 2021 |
| Preparation and characterization of cellulose nanofibers from de-pectinated sugar beet pulp M Li, L Wang, D Li, YL Cheng, B Adhikari Carbohydrate Polymers 102, 136-143, 2014 | 239 | 2014 |
| Preparation, characterization and functional properties of flax seed protein isolate P Kaushik, K Dowling, S McKnight, CJ Barrow, B Wang, B Adhikari Food chemistry 197, 212-220, 2016 | 238 | 2016 |
| Optimisation of the microencapsulation of tuna oil in gelatin–sodium hexametaphosphate using complex coacervation B Wang, B Adhikari, CJ Barrow Food chemistry 158, 358-365, 2014 | 237 | 2014 |
| Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective A Shi, X Feng, Q Wang, B Adhikari Food Hydrocolloids 109, 106117, 2020 | 233 | 2020 |
| Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and … A Shi, D Li, L Wang, B Li, B Adhikari Carbohydrate Polymers 83 (4), 1604-1610, 2011 | 228 | 2011 |
| Molecular and functional characteristics of purified gum from Australian chia seeds YP Timilsena, R Adhikari, S Kasapis, B Adhikari Carbohydrate polymers 136, 128-136, 2016 | 225 | 2016 |
| Physicochemical and functional properties of lentil protein isolates prepared by different drying methods M Joshi, B Adhikari, P Aldred, JF Panozzo, S Kasapis Food Chemistry 129 (4), 1513-1522, 2011 | 225 | 2011 |
| The principles of ultrasound and its application in freezing related processes of food materials: A review X Cheng, M Zhang, B Xu, B Adhikari, J Sun Ultrasonics sonochemistry 27, 576-585, 2015 | 223 | 2015 |
| Bio-inspired sustainable and durable superhydrophobic materials: from nature to market M Ghasemlou, F Daver, EP Ivanova, B Adhikari Journal of Materials Chemistry A 7 (28), 16643-16670, 2019 | 221 | 2019 |
| Interfacial and emulsifying properties of lentil protein isolate M Joshi, B Adhikari, P Aldred, JF Panozzo, S Kasapis, CJ Barrow Food Chemistry 134 (3), 1343-1353, 2012 | 213 | 2012 |
