Adhikari, Benu

Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food

Xiao, T., Ma, X., Hu, H., Xiang, F., Zhang, X., Zheng, Y., Dong, H., Adhikari, B., Wang, Q., & Shi, A. (2025) · Food Chemistry: X

Proteins in Food SystemsPickering emulsions and particle stabilization

Cited by 111

Novel technologies applied for recovery and value addition of high value compounds from plant byproducts: A review

Ran, X.-L., Zhang, M., Wang, Y., & Adhikari, B. (2019) · Critical Reviews in Food Science and Nutrition

Agricultural and Biological ResearchPhytochemicals and Antioxidant Activities

Cited by 98

Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion

Luo, K., Liu, S., Miao, S., Adhikari, B., Wang, X., & Chen, J. (2019) · Journal of Food Engineering

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 88

Creep behavior of starch-based nanocomposite films with cellulose nanofibrils

Li, M., Li, D., Wang, L.-J., & Adhikari, B. (2015) · Carbohydrate Polymers

Advanced Cellulose Research StudiesNanocomposite Films for Food Packaging

Cited by 69

Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates

Wang, X., Yu, M., Wang, Z., Luo, K., Adhikari, B., Miao, S., & Liu, S. (2022) · Food Chemistry

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 38