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2014 Journal Article Evaluation of different methods for determination of the iron saturation level in bovine lactoferrinBokkhim, Huma, Tran, Trang, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2014). Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin. Food Chemistry, 152, 121-127. doi: 10.1016/j.foodchem.2013.11.132 |
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2014 Journal Article Rheology, texture and microstructure of gelatin gels with and without milk proteinsPang, Zhihua, Deeth, Hilton, Sopade, Peter, Sharma, Ranjan and Bansal, Nidhi (2014). Rheology, texture and microstructure of gelatin gels with and without milk proteins. Food Hydrocolloids, 35, 483-493. doi: 10.1016/j.foodhyd.2013.07.007 |
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2014 Journal Article Effects of emulsion droplet sizes on the crystallisation of milk fatTruong, Tuyen, Bansal, Nidhi, Sharma, Ranjan, Palmer, Martin and Bhandari, Bhesh (2014). Effects of emulsion droplet sizes on the crystallisation of milk fat. Food Chemistry, 145, 725-735. doi: 10.1016/j.foodchem.2013.08.072 |
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2013 Journal Article Physico-chemical properties of different forms of bovine lactoferrinBokkhim, Huma, Bansal, Nidhi, Grndahl, Lisbeth and Bhandari, Bhesh (2013). Physico-chemical properties of different forms of bovine lactoferrin. Food Chemistry, 141 (3), 3007-3013. doi: 10.1016/j.foodchem.2013.05.139 |
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2012 Journal Article Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripeningHayaloglu, A. A., Bansal, N. and McSweeney, P. L. H. (2012). Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening. Dairy Science and Technology, 92 (6), 671-689. doi: 10.1007/s13594-012-0083-4 |
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2010 Journal Article Inhibition of rennet activity in cheese using equine blood serumBansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2010). Inhibition of rennet activity in cheese using equine blood serum. Dairy Science and Technology, 90 (6), 673-685. doi: 10.1051/dst/2010029 |
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2010 Journal Article Inhibition of rennets by blood serumBansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2010). Inhibition of rennets by blood serum. International Journal of Dairy Technology, 63 (3), 381-386. doi: 10.1111/j.1471-0307.2010.00593.x |
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2009 Journal Article Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheeseBansal, N., Drake, M. A., Piraino, P., Broe, M. L., Harboe, M., Fox, P. F. and McSweeney, P. L. H. (2009). Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. International Dairy Journal, 19 (9), 510-517. doi: 10.1016/j.idairyj.2009.03.010 |
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2009 Journal Article Comparison of the level of residual coagulant in different cheese varietiesBansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2009). Comparison of the level of residual coagulant in different cheese varieties. Journal of Dairy Research, 76 (3), 290-293. doi: 10.1017/S0022029909004075 |
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2008 Journal Article Factors that affect the aggregation of rennet-altered casein micelles at low temperaturesBansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2008). Factors that affect the aggregation of rennet-altered casein micelles at low temperatures. International Journal of Dairy Technology, 61 (1), 56-61. doi: 10.1111/j.1471-0307.2008.00366.x |
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2007 Journal Article Factors affecting the retention of rennet in cheese curdBansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2007). Factors affecting the retention of rennet in cheese curd. Journal of Agricultural and Food Chemistry, 55 (22), 9219-9225. doi: 10.1021/jf071105p |
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2007 Journal Article Aggregation of rennet-altered casein micelles at low temperaturesBansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2007). Aggregation of rennet-altered casein micelles at low temperatures. Journal of Agricultural and Food Chemistry, 55 (8), 3120-3126. doi: 10.1021/jf0631427 |
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2006 Journal Article Perspectives on cheese ripeningMcSweeney, P. L. H., Hayaloglu, A. A., O’Mahony, J. A. and Bansal, N. (2006). Perspectives on cheese ripening. Australian Journal of Dairy Technology, 61 (2), 69-77. |
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2006 Journal Article Factors affecting retention of coagulants in cheese curdBansal, N., Fox, P. F. and McSweeney, P. L H (2006). Factors affecting retention of coagulants in cheese curd. Australian Journal of Dairy Technology, 61 (2) |
