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2016 Journal Article In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particlesBokkhim, Huma, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2016). In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles. Food Hydrocolloids, 52, 231-242. doi: 10.1016/j.foodhyd.2015.07.007 |
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2016 Book Chapter Functional milk proteins: production and utilization - whey-based ingredientsBansal, Nidhi and Bhandari, Bhesh (2016). Functional milk proteins: production and utilization - whey-based ingredients. Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects. (pp. 67-98) edited by Paul L. H. McSweeney and James A. O'Mahony. New York, United States: Springer. doi: 10.1007/978-1-4939-2800-2 |
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2015 Journal Article Identification of the binding of β-lactoglobulin (β-Lg) with sulfhydryl (-SH) blocking reagents by polyacrylamide gel electrophoresis (PAGE) and electrospray ionisation/time of flight-mass spectrometry (ESI/TOF-MS)Wijayanti, Heni B., Waanders, Jennifer, Bansal, Nidhi and Deeth, Hilton C. (2015). Identification of the binding of β-lactoglobulin (β-Lg) with sulfhydryl (-SH) blocking reagents by polyacrylamide gel electrophoresis (PAGE) and electrospray ionisation/time of flight-mass spectrometry (ESI/TOF-MS). LWT - Food Science and Technology, 63 (2), 934-938. doi: 10.1016/j.lwt.2015.04.012 |
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2015 Journal Article Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol techniqueChing, Su Hung, Bansal, Nidhi and Bhandari, Bhesh (2015). Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique. Food Research International, 75, 182-193. doi: 10.1016/j.foodres.2015.06.002 |
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2015 Journal Article Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixturesBokkhim, Huma, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2015). Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures. Food Hydrocolloids, 48, 38-46. doi: 10.1016/j.foodhyd.2014.12.036 |
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2015 Journal Article Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gelsPang, Zhihua, Deeth, Hilton and Bansal, Nidhi (2015). Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Research International, 72, 62-73. doi: 10.1016/j.foodres.2015.02.009 |
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2015 Journal Article Crystal structures and morphologies of fractionated milk fat in nanoemulsionsTruong, Tuyen, Morgan, Garry P., Bansal, Nidhi, Palmer, Martin and Bhandari, Bhesh (2015). Crystal structures and morphologies of fractionated milk fat in nanoemulsions. Food Chemistry, 171, 157-167. doi: 10.1016/j.foodchem.2014.08.113 |
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2015 Journal Article Draft genome sequence of Pseudomonas fluorescens SRM1, an isolate from spoiled raw milkLo, Raquel, Stanton-Cook, Mitchell J., Beatson, Scott A., Turner, Mark S. and Bansal, Nidhi (2015). Draft genome sequence of Pseudomonas fluorescens SRM1, an isolate from spoiled raw milk. Genome Announcements, 3 (2) e00138-15, 1-2. doi: 10.1128/genomeA.00138-15 |
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2015 Journal Article Comparison of bacterial contamination between transvaginal-assisted laparoscopic donor nephrectomy and conventional donor nephrectomyAdiyat, Kishore Thekke, Shetty, Abijit, Mishra, Pabithra Kumar, Bansal, Nidhi, Vinodan, Karipparambath and Bhat, Suresh (2015). Comparison of bacterial contamination between transvaginal-assisted laparoscopic donor nephrectomy and conventional donor nephrectomy. Clinical Transplantation, 29 (2), 99-100. doi: 10.1111/ctr.12485 |
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2015 Journal Article Visualizing the interaction between sodium caseinate and calcium alginate microgel particlesChing, Su Hung, Bhandari, Bhesh, Webb, Richard and Bansal, Nidhi (2015). Visualizing the interaction between sodium caseinate and calcium alginate microgel particles. Food Hydrocolloids, 43, 165-171. doi: 10.1016/j.foodhyd.2014.05.013 |
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2015 Journal Article Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gelsPang, Zhihua, Deeth, Hilton, Sharma, Ranjan and Bansal, Nidhi (2015). Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels. Food Hydrocolloids, 43, 340-351. doi: 10.1016/j.foodhyd.2014.06.005 |
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2015 Journal Article Alginate gel particles- a review of production techniques and physical propertiesChing, Su Hung, Bansal, Nidhi and Bhandari, Bhesh (2015). Alginate gel particles- a review of production techniques and physical properties. Critical Reviews in Food Science and Nutrition, 57 (6), 1133-1152. doi: 10.1080/10408398.2014.965773 |
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2014 Journal Article Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheeseCheong, Elsie Y. L., Sandhu, Amrita, Jayabalan, Jayaram, Kieu Le, Thu Thi, Nhiep, Nguyen Thi, My Ho, Huong Thi, Zwielehner, Jutta, Bansal, Nidhi and Turner, Mark S. (2014). Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese. Food Control, 46, 91-97. doi: 10.1016/j.foodcont.2014.05.011 |
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2014 Journal Article Effect of sulphydryl reagents on the heat stability of whey protein isolateWijayanti, Heni B., Bansal, Nidhi, Sharma, Ranjan and Deeth, Hilton C. (2014). Effect of sulphydryl reagents on the heat stability of whey protein isolate. Food Chemistry, 163, 129-135. doi: 10.1016/j.foodchem.2014.04.094 |
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2014 Journal Article Stability of Whey Proteins during Thermal Processing: A ReviewWijayanti, Heni B., Bansal, Nidhi and Deeth, Hilton C. (2014). Stability of Whey Proteins during Thermal Processing: A Review. Comprehensive Reviews in Food Science and Food Safety, 13 (6), 1235-1251. doi: 10.1111/1541-4337.12105 |
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2014 Journal Article Effect of emulsion droplet size on foaming properties of milk fat emulsionsTruong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2014). Effect of emulsion droplet size on foaming properties of milk fat emulsions. Food and Bioprocess Technology, 7 (12), 3416-3428. doi: 10.1007/s11947-014-1352-4 |
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2014 Journal Article Evaluation of different methods for determination of the iron saturation level in bovine lactoferrinBokkhim, Huma, Tran, Trang, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2014). Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin. Food Chemistry, 152, 121-127. doi: 10.1016/j.foodchem.2013.11.132 |
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2014 Journal Article Rheology, texture and microstructure of gelatin gels with and without milk proteinsPang, Zhihua, Deeth, Hilton, Sopade, Peter, Sharma, Ranjan and Bansal, Nidhi (2014). Rheology, texture and microstructure of gelatin gels with and without milk proteins. Food Hydrocolloids, 35, 483-493. doi: 10.1016/j.foodhyd.2013.07.007 |
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2014 Journal Article Effects of emulsion droplet sizes on the crystallisation of milk fatTruong, Tuyen, Bansal, Nidhi, Sharma, Ranjan, Palmer, Martin and Bhandari, Bhesh (2014). Effects of emulsion droplet sizes on the crystallisation of milk fat. Food Chemistry, 145, 725-735. doi: 10.1016/j.foodchem.2013.08.072 |
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2013 Journal Article Physico-chemical properties of different forms of bovine lactoferrinBokkhim, Huma, Bansal, Nidhi, Grndahl, Lisbeth and Bhandari, Bhesh (2013). Physico-chemical properties of different forms of bovine lactoferrin. Food Chemistry, 141 (3), 3007-3013. doi: 10.1016/j.foodchem.2013.05.139 |
