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2022 Book Chapter Enzymes indigenous to milk: Xanthine OxidoreductaseZou, Zhengzheng, Duley, John A., Cowley, David M. and Bansal, Nidhi (2022). Enzymes indigenous to milk: Xanthine Oxidoreductase. Encyclopedia of Dairy Sciences (Third Edition). (pp. 701-705) edited by Paul L.H. McSweeney and John P. McNamara. Amsterdam, Netherlands: Academic Press. doi: 10.1016/b978-0-12-818766-1.00258-0 |
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2022 Book Chapter α-LactalbuminHo, Thao M. and Bansal, Nidhi (2022). α-Lactalbumin. Encyclopedia of Dairy Sciences (Third edition). (pp. 854-859) edited by Paul L.H. McSweeney and John P. McNamara. Amsterdam, The Netherlands: Academic Press. doi: 10.1016/b978-0-12-818766-1.00371-8 |
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2022 Book Chapter Pulsed electric field processing of milkBansal, Nidhi, Zare, Farzan, Ghasemi, Negareh and Zhang, Jie (2022). Pulsed electric field processing of milk. Non-thermal processing technologies for the dairy industry. (pp. 11-34) edited by M. Selvamuthukumaran and Sajid Maqsood. Boca Raton, FL, United States: CRC Press. doi: 10.1201/9781003138716-2 |
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2022 Book Chapter β-LactoglobulinXiong, Xiaoying and Bansal, Nidhi (2022). β-Lactoglobulin. Encyclopedia of dairy sciences (Third edition). (pp. 860-869) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Elsevier. doi: 10.1016/b978-0-12-818766-1.00372-x |
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2021 Book Chapter KhoaBansal, N. (2021). Khoa. Encyclopedia of Dairy Sciences: Third edition. (pp. 532-537) London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-374407-4.00103-5 |
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2021 Book Chapter Antimicrobial enzymes in milk, and their role in human milkBansal, Nidhi, Zhang, Jie and Zou, Zhengzheng (2021). Antimicrobial enzymes in milk, and their role in human milk. Agents of change: enzymes in milk and dairy products. (pp. 101-126) edited by Alan L. Kelly and Lotte Bach Larsen. Cham, Switzerland: Springer. doi: 10.1007/978-3-030-55482-8_5 |
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2020 Book Chapter Dairy fat replacement in low-fat cheese (LFC): a review of successful technological interventionsKhanal, Bal Kumari Sharma and Bansal, Nidhi (2020). Dairy fat replacement in low-fat cheese (LFC): a review of successful technological interventions. Dairy fat products and functionality: Fundamental Science and Technology. (pp. 549-581) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_23 |
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2020 Book Chapter Influence of milk fat on foam formation, foam stability and functionality of aerated dairy productsHo, Thao M., Bhandari, Bhesh and Bansal, Nidhi (2020). Influence of milk fat on foam formation, foam stability and functionality of aerated dairy products. Dairy Fat Products and Functionality: Fundamental Science and Technology. (pp. 583-606) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_24 |
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2019 Book Chapter Whey proteins: an overviewDeeth, Hilton and Bansal, Nidhi (2019). Whey proteins: an overview. Whey proteins: from milk to medicine. (pp. 1-50) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-12-812124-5.00001-1 |
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2016 Book Chapter Functional milk proteins: production and utilization - whey-based ingredientsBansal, Nidhi and Bhandari, Bhesh (2016). Functional milk proteins: production and utilization - whey-based ingredients. Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects. (pp. 67-98) edited by Paul L. H. McSweeney and James A. O'Mahony. New York, United States: Springer. doi: 10.1007/978-1-4939-2800-2 |
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2013 Book Chapter PrefaceBhandari, Bhesh, Bansal, Nidhi, Zhang, Min and Schuck, Pierre (2013). Preface. Handbook of food powders: processes and properties. (pp. xxvii-xxviii) Woodhead Publishing Limited: Cambridge, United Kingdom. doi: 10.1016/B978-0-85709-513-8.50030-3 |
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2011 Book Chapter Enzymes indigenous to milk | other enzymesFarkye, N. Y. and Bansal, N. (2011). Enzymes indigenous to milk | other enzymes. Encyclopedia of dairy science. (pp. 327-334) edited by John W. Fuquay, Patrick J. Fox and Paul L. H. McSweeney. Amsterdam, Netherlands: Academic Press. |
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2011 Book Chapter Concentrated dairy products | khoaBansal, N. (2011). Concentrated dairy products | khoa. Encyclopedia of dairy science. (pp. 881-886) edited by John W. Fuquay, Patrick J. Fox and Paul L. H. McSweeney. Amsterdam, Netherlands: Academic Press. doi: 10.1016/B978-0-12-374407-4.00103-5 |
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2011 Book Chapter Enzymes: chymosin and other milk coagulantsMcSweeney, P. L. H. and Bansal, N. (2011). Enzymes: chymosin and other milk coagulants. Encyclopedia of biotechnology in agriculture and food. (pp. 227-232) edited by Dennis R. Heldman, Matthew B. Wheeler and Dallas G. Hoover. Boca Raton, FL, United States: CRC Press. doi: 10.1081/E-EBAF-120042291 |
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2010 Book Chapter Determination of proteolysis in cheeseBansal, N., Piraino, P. and McSweeney, P. L. H. (2010). Determination of proteolysis in cheese. Handbook of dairy foods analysis. (pp. 405-426) edited by Leo M.L. Nollet and Fidel Toldra. Boca Raton, FL, United States: CRC Press. doi: 10.1201/9781420046328-25 |
