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2022 Journal Article Comparison of milk fat globule membrane and whey proteome between Dromedary and Bactrian camelHan, Binsong, Zhang, Lina, Luo, Baolong, Ni, Yongqing, Bansal, Nidhi and Zhou, Peng (2022). Comparison of milk fat globule membrane and whey proteome between Dromedary and Bactrian camel. Food Chemistry, 367 130658, 130658. doi: 10.1016/j.foodchem.2021.130658 |
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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 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 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 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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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 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 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 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 |
