Publications of Bhagyashri L. Joshi

Joshi, B. L.; Graf, R.; Gindra, S.; Vilgis, T. A.: Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil. Current Research in Food Science 4, pp. 784 - 799 (2021)

Hege, J.; Ghebremedhin, M.; Joshi, B.; Schreiber, C.; Vilgis, T. A.: Soft gels from bovine colostrum. International Journal of Gastronomy and Food Science 23, 100278 (2020)

Joshi, B.; Zielbauer, B. I.; Vilgis, T. A.: Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO). Foods 9 (3), 327 (2020)

Joshi, B.; Beccard, S.; Vilgis, T. A.: Fractals in crystallizing food systems. Current Opinion in Food Science 21, pp. 39 - 45 (2018)

Joshi, B. L.: Crystallization study on the lipid-based system: cocoa butter-tristearin/cocoa butter-coconut oil and fat/oil-hydrocarbons blends: thermal mixing behavior, crystallization kinetics, and rheology. Dissertation, Johannes Gutenberg-Universität, Mainz (2021)

Joshi, B. L.: Rheology and thermodynamics of fat/oil blends. Master, University of Applied Sciences, Offenburg (2017)