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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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2019 Journal Article Changes in physicochemical properties of spray-dried camel milk powder over accelerated storageHo, Thao M., Chan, Sophia, Yago, Anya J.E., Shravya, Ruchitha, Bhandari, Bhesh R. and Bansal, Nidhi (2019). Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage. Food Chemistry, 295, 224-233. doi: 10.1016/j.foodchem.2019.05.122 |
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2019 Conference Publication Water crystallisation in model sugar solutions by in situ CO2 nano-bubbles generationAdhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Water crystallisation in model sugar solutions by in situ CO2 nano-bubbles generation. International Congress on Engineering and Food, Melbourne, VIC Australia, 23-26 September 2019. |
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2019 Journal Article Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizesDhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes. Food Research International, 123, 153-165. doi: 10.1016/j.foodres.2019.04.054 |
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2019 Journal Article Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid FoodsAdhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods. Food Biophysics, 15 (1), 97-112. doi: 10.1007/s11483-019-09604-z |
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2019 Journal Article Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culturePang, Zhihua, Xu, Ruolin, Zhu, Yang, Li, He, Bansal, Nidhi and Liu, Xinqi (2019). Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture. Food Research International, 121, 798-805. doi: 10.1016/j.foodres.2018.12.062 |
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2019 Journal Article Water crystallisation of model sugar solutions with nanobubbles produced from dissolved carbon dioxideAdhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Water crystallisation of model sugar solutions with nanobubbles produced from dissolved carbon dioxide. Food Biophysics, 14 (4), 403-414. doi: 10.1007/s11483-019-09590-2 |
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2019 Journal Article Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fatTruong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2019). Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat. International Dairy Journal, 93, 45-56. doi: 10.1016/j.idairyj.2019.02.001 |
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2019 Journal Article The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storageNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control, 100, 8-16. doi: 10.1016/j.foodcont.2018.12.048 |
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2019 Journal Article Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviourNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour. Food Research International, 120, 586-594. doi: 10.1016/j.foodres.2018.11.009 |
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2019 Journal Article Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosusNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosus. LWT, 105, 16-22. doi: 10.1016/j.lwt.2019.01.063 |
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2019 Journal Article Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP). Journal of Food Engineering, 246, 86-94. doi: 10.1016/j.jfoodeng.2018.11.003 |
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2019 Journal Article Fish gelatin modifications: a comprehensive reviewHuang, Tao, Tu, Zong-cai, Shangguan, Xinchen, Sha, Xiaomei, Wang, Hui, Zhang, Lu and Bansal, Nidhi (2019). Fish gelatin modifications: a comprehensive review. Trends in Food Science & Technology, 86, 260-269. doi: 10.1016/j.tifs.2019.02.048 |
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2019 Journal Article Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurtPang, Zhihua, Xu, Ruolin, Luo, Tianqi, Che, Xianing, Bansal, Nidhi and Liu, Xinqi (2019). Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt. Journal of Food Engineering, 245, 11-17. doi: 10.1016/j.jfoodeng.2018.10.003 |
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2019 Journal Article Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactionsSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactions. Food Research International, 116, 103-113. doi: 10.1016/j.foodres.2018.12.049 |
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2019 Journal Article Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsionsSharma Khanal, Bal Kumari, Budiman, Chrysanthea, Hodson, Mark P., Plan, Manuel R.R., Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. Journal of Food Engineering, 242, 94-105. doi: 10.1016/j.jfoodeng.2018.08.019 |
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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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2019 Book Whey proteins: from milk to medicineHilton C. Deeth and Nidhi Bansal eds. (2019). Whey proteins: from milk to medicine. London, United Kingdom: Academic Press. doi: 10.1016/C2016-0-02581-0 |
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2019 Conference Publication Effect of dissolved CO2 and low power ultrasound on crystallisation behaviour of anhydrous milk fatAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Effect of dissolved CO2 and low power ultrasound on crystallisation behaviour of anhydrous milk fat. 2019 AOCS Annual Meeting and Expo, St Louis, MO, USA, 5-8 May 2019. |
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2018 Journal Article The effect of breastmilk and saliva combinations on the in vitro growth of oral pathogenic and commensal microorganismsSweeney, E. L., Al-Shehri, S. S., Cowley, D. M., Liley, H. G., Bansal, N., Charles, B. G., Shaw, P. N., Duley, J. A. and Knox, C. L. (2018). The effect of breastmilk and saliva combinations on the in vitro growth of oral pathogenic and commensal microorganisms. Scientific Reports, 8 (1) 15112, 15112. doi: 10.1038/s41598-018-33519-3 |
