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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 |
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2020 Journal Article Ultra‐high temperature (UHT) stability of chocolate flavored high protein beveragesSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages. Journal of Food Science, 85 (10) 1750-3841.15397, 3012-3019. doi: 10.1111/1750-3841.15397 |
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2020 Journal Article SARS-CoV-2 in human milk is inactivated by Holder pasteurisation but not cold storageWalker, Gregory J., Clifford, Vanessa, Bansal, Nidhi, Stella, Alberto O., Turville, Stuart, Stelzer-Braid, Sacha, Klein, Laura D. and Rawlinson, William (2020). SARS-CoV-2 in human milk is inactivated by Holder pasteurisation but not cold storage. Journal of Paediatrics and Child Health, 56 (12) jpc.15065, 1872-1874. doi: 10.1111/jpc.15065 |
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2020 Journal Article Xanthine oxidase-lactoperoxidase system and innate immunity: biochemical actions and physiological rolesAl-Shehri, Saad S., Duley, John A. and Bansal, Nidhi (2020). Xanthine oxidase-lactoperoxidase system and innate immunity: biochemical actions and physiological roles. Redox Biology, 34 101524, 101524. doi: 10.1016/j.redox.2020.101524 |
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2020 Journal Article Effect of the native fat globule size on foaming properties and foam structure of milkHo, Thao M., Dhungana, Pramesh, Bhandari, Bhesh and Bansal, Nidhi (2020). Effect of the native fat globule size on foaming properties and foam structure of milk. Journal of Food Engineering, 291 110227, 110227. doi: 10.1016/j.jfoodeng.2020.110227 |
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2020 Journal Article Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray dryingDhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying. Drying Technology, 39 (15), 1-13. doi: 10.1080/07373937.2020.1758129 |
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2020 Journal Article Tribo-rheology and kinetics of soymilk gelation with different types of milk proteinsPang, Zhihua, Xu, Ruolin, Zhu, Yang, Bansal, Nidhi and Liu, Xinqi (2020). Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins. Food Chemistry, 311 125961, 125961. doi: 10.1016/j.foodchem.2019.125961 |
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2020 Journal Article Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixturesSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. LWT, 126 109308, 1-9. doi: 10.1016/j.lwt.2020.109308 |
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2020 Journal Article Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamersHuang, Tao, Tu, Zongcai, Zou, Zhengzheng, Shangguan, Xinchen, Wang, Hui and Bansal, Nidhi (2020). Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers. Food Hydrocolloids, 102 105552, 105552. doi: 10.1016/j.foodhyd.2019.105552 |
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2020 Journal Article Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginateSharma Khanal, Bal Kumari, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2020). Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate. Journal of Food Engineering, 270 109749, 109749. doi: 10.1016/j.jfoodeng.2019.109749 |
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2020 Journal Article Effect of CO2 bubbles on crystallization behavior of anhydrous milk fatAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of CO2 bubbles on crystallization behavior of anhydrous milk fat. Journal of the American Oil Chemists' Society, 97 (4) aocs.12343, 363-375. doi: 10.1002/aocs.12343 |
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2020 Journal Article Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creamsDhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams. International Dairy Journal, 105 104671, 104671. doi: 10.1016/j.idairyj.2020.104671 |
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2019 Journal Article Changes in physicochemical properties of spray-dried camel milk powder over accelerated storageHo, Thao M., Chan, Sophia, Yago, Anya J.E., Shravya, Ruchitha, Bhandari, Bhesh R. and Bansal, Nidhi (2019). Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage. Food Chemistry, 295, 224-233. doi: 10.1016/j.foodchem.2019.05.122 |
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2019 Journal Article Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizesDhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes. Food Research International, 123, 153-165. doi: 10.1016/j.foodres.2019.04.054 |
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2019 Journal Article Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid FoodsAdhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods. Food Biophysics, 15 (1), 97-112. doi: 10.1007/s11483-019-09604-z |
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2019 Journal Article Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culturePang, Zhihua, Xu, Ruolin, Zhu, Yang, Li, He, Bansal, Nidhi and Liu, Xinqi (2019). Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture. Food Research International, 121, 798-805. doi: 10.1016/j.foodres.2018.12.062 |
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2019 Journal Article Water crystallisation of model sugar solutions with nanobubbles produced from dissolved carbon dioxideAdhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Water crystallisation of model sugar solutions with nanobubbles produced from dissolved carbon dioxide. Food Biophysics, 14 (4), 403-414. doi: 10.1007/s11483-019-09590-2 |
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2019 Journal Article Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fatTruong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2019). Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat. International Dairy Journal, 93, 45-56. doi: 10.1016/j.idairyj.2019.02.001 |
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2019 Journal Article The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storageNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control, 100, 8-16. doi: 10.1016/j.foodcont.2018.12.048 |
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2019 Journal Article Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviourNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour. Food Research International, 120, 586-594. doi: 10.1016/j.foodres.2018.11.009 |
