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2022 Journal Article Comparing the effects of hydrostatic high-pressure processing vs holder pasteurisation on the microbial, biochemical and digestion properties of donor human milkZhang, Jie, Lee, Nanju Alice, Duley, John A., Cowley, David M., Shaw, Paul N. and Bansal, Nidhi (2022). Comparing the effects of hydrostatic high-pressure processing vs holder pasteurisation on the microbial, biochemical and digestion properties of donor human milk. Food Chemistry, 373 (Part B) 131545, 1-11. doi: 10.1016/j.foodchem.2021.131545 |
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2022 Journal Article Physicochemical properties and whey proteomes of camel milk powders produced by different concentration and dehydration processesZou, Zhengzheng, Duley, John A., Cowley, David M., Reed, Sarah, Arachchige, Buddhika J., Bhandari, Bhesh, Shaw, Paul N. and Bansal, Nidhi (2022). Physicochemical properties and whey proteomes of camel milk powders produced by different concentration and dehydration processes. Foods, 11 (5) 727, 727. doi: 10.3390/foods11050727 |
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2022 Journal Article Camel milk: a review of its nutritional value, heat stability, and potential food productsHo, Thao M., Zou, Zhengzheng and Bansal, Nidhi (2022). Camel milk: a review of its nutritional value, heat stability, and potential food products. Food Research International, 153 110870, 110870. doi: 10.1016/j.foodres.2021.110870 |
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2022 Journal Article A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separatorDhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2022). A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator. International Dairy Journal, 125 105209, 105209. doi: 10.1016/j.idairyj.2021.105209 |
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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 |
