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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 |
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2021 Journal Article A sensitive and high-throughput fluorescent method for determination of oxidase activities in human, bovine, goat and camel milkZou, Zhengzheng, Bouchereau-De Pury, Claire, Hewavitharana, Amitha K., Al-Shehri, Saad S., Duley, John A., Cowley, David M., Koorts, Pieter, Shaw, Paul N. and Bansal, Nidhi (2021). A sensitive and high-throughput fluorescent method for determination of oxidase activities in human, bovine, goat and camel milk. Food Chemistry, 336 127689, 127689. doi: 10.1016/j.foodchem.2020.127689 |
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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 Journal Article Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsionsPanchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions. Food Chemistry, 333 127538, 127538. doi: 10.1016/j.foodchem.2020.127538 |
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2020 Journal Article Real-time method for rapid microbial assessment of bovine milk treated by nanosecond pulsed electric fieldGhasemi, Negareh, Zhang, Jie, Zare, Firuz and Bansal, Nidhi (2020). Real-time method for rapid microbial assessment of bovine milk treated by nanosecond pulsed electric field. IEEE Transactions On Plasma Science, 48 (12) 9250655, 4221-4227. doi: 10.1109/tps.2020.3033556 |
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2020 Journal Article Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratiosXiong, Xiaoying, Ho, Minh Thao, Bhandari, Bhesh and Bansal, Nidhi (2020). Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios. International Dairy Journal, 109 104758, 104758. doi: 10.1016/j.idairyj.2020.104758 |
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2020 Journal Article Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribologyHuang, Tao, Tu, Zongcai, Shangguan, Xinchen, Wang, Hui, Zhang, Lu and Bansal, Nidhi (2020). Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology. Food Chemistry, 343 128413, 128413. doi: 10.1016/j.foodchem.2020.128413 |
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2020 Journal Article Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice creamAdhikari, Bhaskar Mani, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. International Dairy Journal, 109 104789, 1-10. doi: 10.1016/j.idairyj.2020.104789 |
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2020 Journal Article Ultra‐high temperature (UHT) stability of chocolate flavored high protein beveragesSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages. Journal of Food Science, 85 (10) 1750-3841.15397, 3012-3019. doi: 10.1111/1750-3841.15397 |
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2020 Journal Article SARS-CoV-2 in human milk is inactivated by Holder pasteurisation but not cold storageWalker, Gregory J., Clifford, Vanessa, Bansal, Nidhi, Stella, Alberto O., Turville, Stuart, Stelzer-Braid, Sacha, Klein, Laura D. and Rawlinson, William (2020). SARS-CoV-2 in human milk is inactivated by Holder pasteurisation but not cold storage. Journal of Paediatrics and Child Health, 56 (12) jpc.15065, 1872-1874. doi: 10.1111/jpc.15065 |
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2020 Journal Article Xanthine oxidase-lactoperoxidase system and innate immunity: biochemical actions and physiological rolesAl-Shehri, Saad S., Duley, John A. and Bansal, Nidhi (2020). Xanthine oxidase-lactoperoxidase system and innate immunity: biochemical actions and physiological roles. Redox Biology, 34 101524, 101524. doi: 10.1016/j.redox.2020.101524 |
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2020 Other Outputs SARS-CoV-2 in human milk is inactivated by Holder pasteurization but not cold storageWalker, Gregory J., Clifford, Vanessa, Bansal, Nidhi, Stella, Alberto Ospina, Turville, Stuart, Stelzer-Braid, Sacha, Klein, Laura D and Rawlinson, William (2020). SARS-CoV-2 in human milk is inactivated by Holder pasteurization but not cold storage. doi: 10.1101/2020.06.18.20134395 |
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2020 Journal Article Effect of the native fat globule size on foaming properties and foam structure of milkHo, Thao M., Dhungana, Pramesh, Bhandari, Bhesh and Bansal, Nidhi (2020). Effect of the native fat globule size on foaming properties and foam structure of milk. Journal of Food Engineering, 291 110227, 110227. doi: 10.1016/j.jfoodeng.2020.110227 |
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2020 Journal Article Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray dryingDhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying. Drying Technology, 39 (15), 1-13. doi: 10.1080/07373937.2020.1758129 |
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2020 Journal Article Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixturesSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. LWT, 126 109308, 1-9. doi: 10.1016/j.lwt.2020.109308 |
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2020 Journal Article Tribo-rheology and kinetics of soymilk gelation with different types of milk proteinsPang, Zhihua, Xu, Ruolin, Zhu, Yang, Bansal, Nidhi and Liu, Xinqi (2020). Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins. Food Chemistry, 311 125961, 125961. doi: 10.1016/j.foodchem.2019.125961 |
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2020 Journal Article Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamersHuang, Tao, Tu, Zongcai, Zou, Zhengzheng, Shangguan, Xinchen, Wang, Hui and Bansal, Nidhi (2020). Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers. Food Hydrocolloids, 102 105552, 105552. doi: 10.1016/j.foodhyd.2019.105552 |
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2020 Journal Article Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginateSharma Khanal, Bal Kumari, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2020). Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate. Journal of Food Engineering, 270 109749, 109749. doi: 10.1016/j.jfoodeng.2019.109749 |
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2020 Journal Article Effect of CO2 bubbles on crystallization behavior of anhydrous milk fatAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of CO2 bubbles on crystallization behavior of anhydrous milk fat. Journal of the American Oil Chemists' Society, 97 (4) aocs.12343, 363-375. doi: 10.1002/aocs.12343 |
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2020 Journal Article Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creamsDhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams. International Dairy Journal, 105 104671, 104671. doi: 10.1016/j.idairyj.2020.104671 |
