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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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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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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 |
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2018 Journal Article Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginateKhanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta, Liu, Dasong, Zhou, Peng and Bansal, Nidhi (2018). Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocolloids, 83, 97-108. doi: 10.1016/j.foodhyd.2018.03.015 |
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2018 Journal Article Enhanced uptake of potassium or glycine betaine or export of cyclic-di-AMP restores osmoresistance in a high cyclic-di-AMP Lactococcus lactis mutantPham, Huong Thi, Nhiep, Nguyen Thi Hanh, Vu, Thu Ngoc Minh, Huynh, TuAnh Ngoc, Zhu, Yan, Huynh, Anh Le Diep, Chakrabortti, Alolika, Marcellin, Esteban, Lo, Raquel, Howard, Christopher B., Bansal, Nidhi, Woodward, Joshua J., Liang, Zhao-Xun and Turner, Mark S. (2018). Enhanced uptake of potassium or glycine betaine or export of cyclic-di-AMP restores osmoresistance in a high cyclic-di-AMP Lactococcus lactis mutant. PLOS Genetics, 14 (8) e1007574, e1007574. doi: 10.1371/journal.pgen.1007574 |
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2018 Journal Article Foaming properties and foam structure of milk during storageHo, Thao M., Le, Thi Huynh Anh, Yan, Anna, Bhandari, Bhesh R. and Bansal, Nidhi (2018). Foaming properties and foam structure of milk during storage. Food Research International, 116, 379-386. doi: 10.1016/j.foodres.2018.08.051 |
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2018 Journal Article Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufactureNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture. International Journal of Dairy Technology, 71 (2), 417-431. doi: 10.1111/1471-0307.12482 |
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2018 Journal Article Influence of gas addition on crystallisation behaviour of lactose from supersaturated solutionAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2018). Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution. Food and Bioproducts Processing, 109, 86-97. doi: 10.1016/j.fbp.2018.03.003 |
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2018 Journal Article Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheeseHo, Van Thi Thuy, Lo, Raquel, Bansal, Nidhi and Turner, Mark S. (2018). Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese. Food Control, 85, 472-483. doi: 10.1016/j.foodcont.2017.09.036 |
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2018 Journal Article Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butterTruong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2018). Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter. Journal of Food Engineering, 226, 9-21. doi: 10.1016/j.jfoodeng.2018.01.012 |
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2018 Journal Article Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterolNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol. Journal of Texture Studies, 49 (1), 11-22. doi: 10.1111/jtxs.12282 |
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2018 Journal Article The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milkLo, Raquel, Ho, Van Thi Thuy, Bansal, Nidhi and Turner, Mark S. (2018). The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk. International Journal of Food Microbiology, 265, 30-39. doi: 10.1016/j.ijfoodmicro.2017.10.029 |
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2017 Journal Article Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric methodTruong, Tuyen , Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method. Food Chemistry, 237, 667-676. doi: 10.1016/j.foodchem.2017.05.141 |
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2017 Journal Article Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatinHuang, Tao, Tu, Zong-cai, Shangguan, Xinchen, Wang, Hui, Sha, Xiaomei and Bansal, Nidhi (2017). Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin. Food Chemistry, 246, 428-436. doi: 10.1016/j.foodchem.2017.12.023 |
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2017 Journal Article Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurtsChua, David, Deeth, Hilton C., Oh, H. Eustina and Bansal, Nidhi (2017). Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts. International Dairy Journal, 74, 63-73. doi: 10.1016/j.idairyj.2017.05.002 |
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2017 Journal Article Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride additionSow, Li Cheng, Peh, Yi Rui, Pekerti, Bernadette Natalia, Fu, Caili, Bansal, Nidhi and Yang, Hongshun (2017). Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition. LWT - Food Science and Technology, 85 (A), 137-145. doi: 10.1016/j.lwt.2017.07.014 |
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2017 Journal Article A tribological analysis of cream cheeses manufactured with different fat contentNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017). A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 73, 155-165. doi: 10.1016/j.idairyj.2017.06.005 |
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2017 Journal Article Effect of fat globule size on the churnability of dairy creamPanchal, Bhavesh R., Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of fat globule size on the churnability of dairy cream. Food Research International, 99 (1), 229-238. doi: 10.1016/j.foodres.2017.05.027 |
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2017 Journal Article Use of gases in dairy manufacturing: a reviewAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2017). Use of gases in dairy manufacturing: a review. Critical Reviews in Food Science and Nutrition, 58 (15), 1-13. doi: 10.1080/10408398.2017.1333488 |
