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2019 Journal Article Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosusNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosus. LWT, 105, 16-22. doi: 10.1016/j.lwt.2019.01.063 |
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2019 Journal Article Fish gelatin modifications: a comprehensive reviewHuang, Tao, Tu, Zong-cai, Shangguan, Xinchen, Sha, Xiaomei, Wang, Hui, Zhang, Lu and Bansal, Nidhi (2019). Fish gelatin modifications: a comprehensive review. Trends in Food Science & Technology, 86, 260-269. doi: 10.1016/j.tifs.2019.02.048 |
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2019 Journal Article Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP). Journal of Food Engineering, 246, 86-94. doi: 10.1016/j.jfoodeng.2018.11.003 |
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2019 Journal Article Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurtPang, Zhihua, Xu, Ruolin, Luo, Tianqi, Che, Xianing, Bansal, Nidhi and Liu, Xinqi (2019). Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt. Journal of Food Engineering, 245, 11-17. doi: 10.1016/j.jfoodeng.2018.10.003 |
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2019 Journal Article Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsionsSharma Khanal, Bal Kumari, Budiman, Chrysanthea, Hodson, Mark P., Plan, Manuel R.R., Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. Journal of Food Engineering, 242, 94-105. doi: 10.1016/j.jfoodeng.2018.08.019 |
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2019 Journal Article Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactionsSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactions. Food Research International, 116, 103-113. doi: 10.1016/j.foodres.2018.12.049 |
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2018 Journal Article The effect of breastmilk and saliva combinations on the in vitro growth of oral pathogenic and commensal microorganismsSweeney, E. L., Al-Shehri, S. S., Cowley, D. M., Liley, H. G., Bansal, N., Charles, B. G., Shaw, P. N., Duley, J. A. and Knox, C. L. (2018). The effect of breastmilk and saliva combinations on the in vitro growth of oral pathogenic and commensal microorganisms. Scientific Reports, 8 (1) 15112, 15112. doi: 10.1038/s41598-018-33519-3 |
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2018 Journal Article Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginateKhanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta, Liu, Dasong, Zhou, Peng and Bansal, Nidhi (2018). Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocolloids, 83, 97-108. doi: 10.1016/j.foodhyd.2018.03.015 |
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2018 Journal Article Enhanced uptake of potassium or glycine betaine or export of cyclic-di-AMP restores osmoresistance in a high cyclic-di-AMP Lactococcus lactis mutantPham, Huong Thi, Nhiep, Nguyen Thi Hanh, Vu, Thu Ngoc Minh, Huynh, TuAnh Ngoc, Zhu, Yan, Huynh, Anh Le Diep, Chakrabortti, Alolika, Marcellin, Esteban, Lo, Raquel, Howard, Christopher B., Bansal, Nidhi, Woodward, Joshua J., Liang, Zhao-Xun and Turner, Mark S. (2018). Enhanced uptake of potassium or glycine betaine or export of cyclic-di-AMP restores osmoresistance in a high cyclic-di-AMP Lactococcus lactis mutant. PLOS Genetics, 14 (8) e1007574, e1007574. doi: 10.1371/journal.pgen.1007574 |
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2018 Journal Article Foaming properties and foam structure of milk during storageHo, Thao M., Le, Thi Huynh Anh, Yan, Anna, Bhandari, Bhesh R. and Bansal, Nidhi (2018). Foaming properties and foam structure of milk during storage. Food Research International, 116, 379-386. doi: 10.1016/j.foodres.2018.08.051 |
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2018 Journal Article Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufactureNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture. International Journal of Dairy Technology, 71 (2), 417-431. doi: 10.1111/1471-0307.12482 |
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2018 Journal Article Influence of gas addition on crystallisation behaviour of lactose from supersaturated solutionAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2018). Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution. Food and Bioproducts Processing, 109, 86-97. doi: 10.1016/j.fbp.2018.03.003 |
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2018 Journal Article Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheeseHo, Van Thi Thuy, Lo, Raquel, Bansal, Nidhi and Turner, Mark S. (2018). Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese. Food Control, 85, 472-483. doi: 10.1016/j.foodcont.2017.09.036 |
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2018 Journal Article Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butterTruong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2018). Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter. Journal of Food Engineering, 226, 9-21. doi: 10.1016/j.jfoodeng.2018.01.012 |
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2018 Journal Article Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterolNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol. Journal of Texture Studies, 49 (1), 11-22. doi: 10.1111/jtxs.12282 |
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2018 Journal Article The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milkLo, Raquel, Ho, Van Thi Thuy, Bansal, Nidhi and Turner, Mark S. (2018). The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk. International Journal of Food Microbiology, 265, 30-39. doi: 10.1016/j.ijfoodmicro.2017.10.029 |
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2017 Journal Article Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric methodTruong, Tuyen , Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method. Food Chemistry, 237, 667-676. doi: 10.1016/j.foodchem.2017.05.141 |
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2017 Journal Article Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatinHuang, Tao, Tu, Zong-cai, Shangguan, Xinchen, Wang, Hui, Sha, Xiaomei and Bansal, Nidhi (2017). Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin. Food Chemistry, 246, 428-436. doi: 10.1016/j.foodchem.2017.12.023 |
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2017 Journal Article Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurtsChua, David, Deeth, Hilton C., Oh, H. Eustina and Bansal, Nidhi (2017). Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts. International Dairy Journal, 74, 63-73. doi: 10.1016/j.idairyj.2017.05.002 |
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2017 Journal Article Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride additionSow, Li Cheng, Peh, Yi Rui, Pekerti, Bernadette Natalia, Fu, Caili, Bansal, Nidhi and Yang, Hongshun (2017). Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition. LWT - Food Science and Technology, 85 (A), 137-145. doi: 10.1016/j.lwt.2017.07.014 |
