Sandhya S. Wadhwa

Comparative analysis of fruit-based functional snack bars

Dongxiao Sun‐Waterhouse, A. Teoh, Carl Massarotto et al. · Food Chemistry · 2009 · 179 citations

Food Choice, Nutrition, Functional Foods +3

Stability of encapsulated olive oil in the presence of caffeic acid

Dongxiao Sun‐Waterhouse, Jing Zhou, Gordon M. Miskelly et al. · Food Chemistry · 2010 · 145 citations

Food Chemistry, Encapsulated Olive Oil, Emulsion +1

Spray-Drying Microencapsulation of Polyphenol Bioactives: A Comparative Study Using Different Natural Fibre Polymers as Encapsulants

Dongxiao Sun‐Waterhouse, Sandhya S. Wadhwa, Geoffrey I. N. Waterhouse · Food and Bioprocess Technology · 2012 · 110 citations

Engineering, Natural Polymer, Edible Packaging +6

Drinking yoghurts with berry polyphenols added before and after fermentation

Dongxiao Sun‐Waterhouse, Jing Zhou, Sandhya S. Wadhwa · Food Control · 2013 · 109 citations

Food Chemistry, Nutrition, Food Function +5

Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh

Dongxiao Sun‐Waterhouse, L. Edmonds, Sandhya S. Wadhwa et al. · Food Research International · 2011 · 107 citations

Food Chemistry, Substantial Amount, Health Sciences +5