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2017 Journal Article Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk GelsKhanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2017). Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels. Food Biophysics, 12 (2), 141-150. doi: 10.1007/s11483-017-9470-y |
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2017 Journal Article A genetic diversity study of antifungal Lactobacillus plantarum isolatesDong, An-Ran, Thuy Ho, Van Thi, Lo, Raquel, Bansal, Nidhi and Turner, Mark S. (2017). A genetic diversity study of antifungal Lactobacillus plantarum isolates. Food Control, 72 (A), 83-89. doi: 10.1016/j.foodcont.2016.07.026 |
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2017 Journal Article Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storageBansal, Nidhi, Truong, Tuyen and Bhandari, Bhesh (2017). Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage. Dairy Science and Technology, 96 (6), 861-872. doi: 10.1007/s13594-016-0307-0 |
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2017 Journal Article Pectin and enzyme complex modified fish scales gelatin: rheological behavior, gel properties and nanostructureHuang, Tao, Tu, Zong-cai, Wang, Hui, Shangguan, Xinchen, Zhang, Lu, Zhang, Nan-hai and Bansal, Nidhi (2017). Pectin and enzyme complex modified fish scales gelatin: rheological behavior, gel properties and nanostructure. Carbohydrate Polymers, 156, 294-302. doi: 10.1016/j.carbpol.2016.09.040 |
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2017 Conference Publication Effect of bubbling of gas and low power ultrasound in supersaturated solution of lactose on its crystallisationAdhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of bubbling of gas and low power ultrasound in supersaturated solution of lactose on its crystallisation. third International Symposium on Minerals and Dairy Products (MADP), Wuxi, China, 20-22 September 2017. |
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2016 Journal Article The effect of manipulating fat globule size on the stability and rheological properties of dairy creamsHussain, Hana, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2016). The effect of manipulating fat globule size on the stability and rheological properties of dairy creams. Food Biophysics, 12 (1), 1-10. doi: 10.1007/s11483-016-9457-0 |
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2016 Journal Article Culture-independent bacterial community profiling of carbon dioxide treated raw milkLo, Raquel, Turner, Mark S., Weeks, Mike and Bansal, Nidhi (2016). Culture-independent bacterial community profiling of carbon dioxide treated raw milk. International Journal of Food Microbiology, 233, 81-89. doi: 10.1016/j.ijfoodmicro.2016.06.015 |
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2016 Journal Article Effects of milk pH alteration on casein micelle size and gelation properties of milkSinaga, Hotnida, Bansal, Nidhi and Bhandari, Bhesh (2016). Effects of milk pH alteration on casein micelle size and gelation properties of milk. International Journal of Food Properties, 20 (1), 1-19. doi: 10.1080/10942912.2016.1152480 |
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2016 Journal Article Gelation properties of partially renneted milkSinaga, Hotnida, Bansal, Nidhi and Bhandari, Bhesh (2016). Gelation properties of partially renneted milk. International Journal of Food Properties, 20 (8), 1700-1714. doi: 10.1080/10942912.2016.1193515 |
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2016 Journal Article Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storageKosasih, Leni, Bhandari, Bhesh, Prakash, Sangeeta, Bansal, Nidhi and Gaiani, Claire (2016). Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage. Journal of Food Engineering, 179, 68-77. doi: 10.1016/j.jfoodeng.2016.02.005 |
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2016 Journal Article Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storageFeng, Xiao, Bansal, Nidhi and Yang, Hongshun (2016). Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. Food Chemistry, 200, 283-292. doi: 10.1016/j.foodchem.2016.01.030 |
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2016 Journal Article Partial renneting of pasteurised bovine milk: Casein micelle size, heat and storage stabilitySinaga, Hotnida, Bansal, Nidhi and Bhandari, Bhesh (2016). Partial renneting of pasteurised bovine milk: Casein micelle size, heat and storage stability. Food Research International, 84, 52-60. doi: 10.1016/j.foodres.2016.02.021 |
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2016 Journal Article Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperaturesKosasih, Leni, Bhandari, Bhesh, Prakash, Sangeeta, Bansal, Nidhi and Gaiani, Claire (2016). Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures. International Dairy Journal, 56, 4-12. doi: 10.1016/j.idairyj.2015.12.009 |
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2016 Journal Article Stability of active prophages in industrial Lactococcus lactis strains in the presence of heat, acid, osmotic, oxidative and antibiotic stressorsHo, Chun-Hoong, Stanton-Cook, Mitchell, Beatson, Scott A., Bansal, Nidhi and Turner, Mark S. (2016). Stability of active prophages in industrial Lactococcus lactis strains in the presence of heat, acid, osmotic, oxidative and antibiotic stressors. International Journal of Food Microbiology, 220, 26-32. doi: 10.1016/j.ijfoodmicro.2015.12.012 |
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2016 Journal Article Cyclic-di-AMP synthesis by the diadenylate cyclase CdaA is modulated by the peptidoglycan biosynthesis enzyme GlmM in Lactococcus lactisZhu, Yan, Pham, Thi Huong, Nhiep, Thi Hanh Nguyen, Vu, Ngoc Minh Thu, Marcellin, Esteban, Chakrabortti, Alolika, Wang, Yuanliang, Waanders, Jennifer, Lo, Raquel, Huston, Wilhelmina M., Bansal, Nidhi, Nielsen, Lars K., Liang, Zhao-Xun and Turner, Mark S. (2016). Cyclic-di-AMP synthesis by the diadenylate cyclase CdaA is modulated by the peptidoglycan biosynthesis enzyme GlmM in Lactococcus lactis. Molecular Microbiology, 99 (6), 1015-1027. doi: 10.1111/mmi.13281 |
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2016 Journal Article Characterization of alginate-lactoferrin beads prepared by extrusion gelation methodBokkhim, Huma, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2016). Characterization of alginate-lactoferrin beads prepared by extrusion gelation method. Food Hydrocolloids, 53, 270-276. doi: 10.1016/j.foodhyd.2014.12.002 |
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2016 Journal Article Rheology of emulsion-filled alginate microgel suspensionsChing, Su Hung, Bansal, Nidhi and Bhandari, Bhesh (2016). Rheology of emulsion-filled alginate microgel suspensions. Food Research International, 80, 50-60. doi: 10.1016/j.foodres.2015.12.016 |
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2016 Journal Article Inhibition of bacterial growth in sweet cheese whey by carbon dioxide as determined by culture-independent community profilingLo, Raquel, Xue, Tian, Weeks, Mike, Turner, Mark S. and Bansal, Nidhi (2016). Inhibition of bacterial growth in sweet cheese whey by carbon dioxide as determined by culture-independent community profiling. International Journal of Food Microbiology, 217, 20-28. doi: 10.1016/j.ijfoodmicro.2015.10.003 |
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2016 Journal Article Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurtPang, Zhihua, Deeth, Hilton, Prakash, Sangeeta and Bansal, Nidhi (2016). Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt. Journal of Food Engineering, 169 8284, 27-37. doi: 10.1016/j.jfoodeng.2015.08.007 |
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2016 Book Effect of milk fat globule size on the physical functionality of dairy productsTruong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2016). Effect of milk fat globule size on the physical functionality of dairy products. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-319-23877-7 |
