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2022 Journal Article Characterization of endogenous peptides from Dromedary and Bactrian camel milkZhang, Lina, Han, Binsong, Luo, Baolong, Ni, Yongqing, Bansal, Nidhi and Zhou, Peng (2022). Characterization of endogenous peptides from Dromedary and Bactrian camel milk. European Food Research and Technology, 248 (4), 1149-1160. doi: 10.1007/s00217-021-03952-2 |
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2022 Journal Article Continuous flow fabrication of green graphene oxide in aqueous hydrogen peroxideVimalanathan, Kasturi, Scott, James, Pan, Xun, Luo, Xuan, Rahpeima, Soraya, Sun, Qiang, Zou, Jin, Bansal, Nidhi, Prabawati, Elisabeth, Zhang, Wei, Darwish, Nadim, Andersson, Mats R., Li, Qin and Raston, Colin L. (2022). Continuous flow fabrication of green graphene oxide in aqueous hydrogen peroxide. Nanoscale Advances, 4 (15), 3121-3130. doi: 10.1039/d2na00310d |
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2021 Journal Article Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storageHo, Thao M., Ton, Trinh T., Gaiani, Claire, Bhandari, Bhesh R. and Bansal, Nidhi (2021). Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage. Food Chemistry, 361 130136, 130136. doi: 10.1016/j.foodchem.2021.130136 |
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2021 Journal Article The effect of camel milk curd masses on rats blood serum biochemical parameters: preliminary studyDikhanbayeva, Fatima, Zhaxybayeva, Elmira, Smailova, Zhuldyz, Issimov, Arman, Dimitrov, Zhechko, Kapysheva, Unzira and Bansal, Nidhi (2021). The effect of camel milk curd masses on rats blood serum biochemical parameters: preliminary study. PLoS ONE, 16 (9 September) e0256661, e0256661. doi: 10.1371/journal.pone.0256661 |
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2021 Journal Article Effect of pH and heat treatment on physicochemical and functional properties of spray-dried whey protein concentrate powderHo, Thao M., Zhu, Jinlei, Bansal, Nidhi, Boyce, Mary C. and Le, Thao T. (2021). Effect of pH and heat treatment on physicochemical and functional properties of spray-dried whey protein concentrate powder. International Dairy Journal, 119 105063, 105063. doi: 10.1016/j.idairyj.2021.105063 |
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2021 Journal Article YY‐11, a camel milk‐derived peptide, inhibits TGF‐β‐mediated atherogenic signaling in human vascular smooth muscle cellsHussain, Humaira, Cao, Yingnan, Mohamad, Raafat, Afroz, Rizwana, Zhou, Ying, Moyle, Peter, Bansal, Nidhi, Wattoo, Feroza Hamid, Kamato, Danielle and Little, Peter J. (2021). YY‐11, a camel milk‐derived peptide, inhibits TGF‐β‐mediated atherogenic signaling in human vascular smooth muscle cells. Journal of Food Biochemistry, 46 (3) e13882, e13882. doi: 10.1111/jfbc.13882 |
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2021 Journal Article Ultra high temperature stability of milk protein concentrate: effect of mineral salts additionSingh, Jaspal, Dean, Agathe, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2021). Ultra high temperature stability of milk protein concentrate: effect of mineral salts addition. Journal of Food Engineering, 300 110503, 110503. doi: 10.1016/j.jfoodeng.2021.110503 |
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2021 Journal Article Studying the effect of the developed technology on the chemical composition of yogurt made from camel milkDikhanbayeva, Fatima, Zhaxybayeva, Elmira, Dimitrov, Zhechko, Baiysbayeva, Meruert, Yessirkep, Gulmira and Bansal, Nidhi (2021). Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk. Eastern-European Journal of Enterprise Technologies, 3 (11 (111)), 36-48. doi: 10.15587/1729-4061.2021.235831 |
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2021 Journal Article Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butterPanchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2021). Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter. International Dairy Journal, 117 105003, 1-11. doi: 10.1016/j.idairyj.2021.105003 |
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2021 Journal Article Influence of emulsifiers and dairy ingredients on manufacturing, microstructure, and physical properties of butterPanchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2021). Influence of emulsifiers and dairy ingredients on manufacturing, microstructure, and physical properties of butter. Foods, 10 (5) 1140, 1-14. doi: 10.3390/foods10051140 |
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2021 Journal Article A sensitive, high-throughput fluorescent method for the determination of lactoperoxidase activities in milk and comparison in human, bovine, goat and camel milkZou, Zhengzheng, Bauland, Julien, Hewavitharana, Amitha K., Al-Shehri, Saad S., Duley, John A., Cowley, David M., Koorts, Pieter, Shaw, Paul N. and Bansal, Nidhi (2021). A sensitive, high-throughput fluorescent method for the determination of lactoperoxidase activities in milk and comparison in human, bovine, goat and camel milk. Food Chemistry, 339 128090, 128090. doi: 10.1016/j.foodchem.2020.128090 |
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2021 Journal Article Protein nanoparticles for enhanced oral delivery of coenzyme-Q10: in vitro and in silico studiesBanun, Vanessa Jane, Rewatkar, Prarthana, Chaudhary, Zanib, Qu, Zhi, Janjua, Taskeen, Patil, Anuja, Wu, Yuao, Ta, Hang T., Bansal, Nidhi, Miles, Jared A., Ross, Benjamin P., Kumeria, Tushar and Popat, Amirali (2021). Protein nanoparticles for enhanced oral delivery of coenzyme-Q10: in vitro and in silico studies. ACS Biomaterials Science and Engineering, 9 (6) acsbiomaterials.0c01354, 2846-2856. doi: 10.1021/acsbiomaterials.0c01354 |
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2021 Journal Article Functionality of bovine milk proteins and other factors in foaming properties of milk: a reviewHo, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2021). Functionality of bovine milk proteins and other factors in foaming properties of milk: a review. Critical Reviews in Food Science and Nutrition, 62 (17), 1-21. doi: 10.1080/10408398.2021.1879002 |
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2021 Journal Article Increasing the production yield of white oyster mushrooms with pulsed electric fieldsZare, Farzan, Ghasemi, Negareh, Bansal, Nidhi, Garg, Abhishek and Hosano, Hamid (2021). Increasing the production yield of white oyster mushrooms with pulsed electric fields. IEEE Transactions on Plasma Science, 49 (2) 9340594, 805-812. doi: 10.1109/TPS.2021.3053071 |
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2021 Journal Article Effect of camel milk protein hydrolysates against hyperglycemia, hyperlipidemia, and associated oxidative stress in streptozotocin (STZ)-induced diabetic ratsKilari, Bhanu Priya, Mudgil, Priti, Azimullah, Sheikh, Bansal, Nidhi, Ojha, Shreesh and Maqsood, Sajid (2021). Effect of camel milk protein hydrolysates against hyperglycemia, hyperlipidemia, and associated oxidative stress in streptozotocin (STZ)-induced diabetic rats. Journal of Dairy Science, 104 (2), 1304-1317. doi: 10.3168/jds.2020-19412 |
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2021 Journal Article A sensitive and high-throughput fluorescent method for determination of oxidase activities in human, bovine, goat and camel milkZou, Zhengzheng, Bouchereau-De Pury, Claire, Hewavitharana, Amitha K., Al-Shehri, Saad S., Duley, John A., Cowley, David M., Koorts, Pieter, Shaw, Paul N. and Bansal, Nidhi (2021). A sensitive and high-throughput fluorescent method for determination of oxidase activities in human, bovine, goat and camel milk. Food Chemistry, 336 127689, 127689. doi: 10.1016/j.foodchem.2020.127689 |
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2020 Journal Article Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsionsPanchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions. Food Chemistry, 333 127538, 127538. doi: 10.1016/j.foodchem.2020.127538 |
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2020 Journal Article Real-time method for rapid microbial assessment of bovine milk treated by nanosecond pulsed electric fieldGhasemi, Negareh, Zhang, Jie, Zare, Firuz and Bansal, Nidhi (2020). Real-time method for rapid microbial assessment of bovine milk treated by nanosecond pulsed electric field. IEEE Transactions On Plasma Science, 48 (12) 9250655, 4221-4227. doi: 10.1109/tps.2020.3033556 |
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2020 Journal Article Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice creamAdhikari, Bhaskar Mani, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. International Dairy Journal, 109 104789, 1-10. doi: 10.1016/j.idairyj.2020.104789 |
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2020 Journal Article Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratiosXiong, Xiaoying, Ho, Minh Thao, Bhandari, Bhesh and Bansal, Nidhi (2020). Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios. International Dairy Journal, 109 104758, 104758. doi: 10.1016/j.idairyj.2020.104758 |
