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2013 Book Handbook of food powders: processes and propertiesBhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck eds. (2013). Handbook of food powders: processes and properties. Woodhead Publishing Series in Food Science, Technology and Nutrition, Cambridge, UK: Woodhead Publishing. doi: 10.1533/9780857098672 |
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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 |
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2013 Book Chapter PrefaceBhandari, Bhesh, Bansal, Nidhi, Zhang, Min and Schuck, Pierre (2013). Preface. Handbook of food powders: processes and properties. (pp. xxvii-xxviii) Woodhead Publishing Limited: Cambridge, United Kingdom. doi: 10.1016/B978-0-85709-513-8.50030-3 |
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2012 Journal Article Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripeningHayaloglu, A. A., Bansal, N. and McSweeney, P. L. H. (2012). Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening. Dairy Science and Technology, 92 (6), 671-689. doi: 10.1007/s13594-012-0083-4 |
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2011 Book Chapter Enzymes: chymosin and other milk coagulantsMcSweeney, P. L. H. and Bansal, N. (2011). Enzymes: chymosin and other milk coagulants. Encyclopedia of biotechnology in agriculture and food. (pp. 227-232) edited by Dennis R. Heldman, Matthew B. Wheeler and Dallas G. Hoover. Boca Raton, FL, United States: CRC Press. doi: 10.1081/E-EBAF-120042291 |
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2011 Book Chapter Enzymes indigenous to milk | other enzymesFarkye, N. Y. and Bansal, N. (2011). Enzymes indigenous to milk | other enzymes. Encyclopedia of dairy science. (pp. 327-334) edited by John W. Fuquay, Patrick J. Fox and Paul L. H. McSweeney. Amsterdam, Netherlands: Academic Press. |
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2011 Book Chapter Concentrated dairy products | khoaBansal, N. (2011). Concentrated dairy products | khoa. Encyclopedia of dairy science. (pp. 881-886) edited by John W. Fuquay, Patrick J. Fox and Paul L. H. McSweeney. Amsterdam, Netherlands: Academic Press. doi: 10.1016/B978-0-12-374407-4.00103-5 |
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2010 Journal Article Inhibition of rennet activity in cheese using equine blood serumBansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2010). Inhibition of rennet activity in cheese using equine blood serum. Dairy Science and Technology, 90 (6), 673-685. doi: 10.1051/dst/2010029 |
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2010 Journal Article Inhibition of rennets by blood serumBansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2010). Inhibition of rennets by blood serum. International Journal of Dairy Technology, 63 (3), 381-386. doi: 10.1111/j.1471-0307.2010.00593.x |
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2010 Book Chapter Determination of proteolysis in cheeseBansal, N., Piraino, P. and McSweeney, P. L. H. (2010). Determination of proteolysis in cheese. Handbook of dairy foods analysis. (pp. 405-426) edited by Leo M.L. Nollet and Fidel Toldra. Boca Raton, FL, United States: CRC Press. doi: 10.1201/9781420046328-25 |
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2009 Journal Article Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheeseBansal, N., Drake, M. A., Piraino, P., Broe, M. L., Harboe, M., Fox, P. F. and McSweeney, P. L. H. (2009). Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. International Dairy Journal, 19 (9), 510-517. doi: 10.1016/j.idairyj.2009.03.010 |
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2009 Journal Article Comparison of the level of residual coagulant in different cheese varietiesBansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2009). Comparison of the level of residual coagulant in different cheese varieties. Journal of Dairy Research, 76 (3), 290-293. doi: 10.1017/S0022029909004075 |
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2008 Journal Article Factors that affect the aggregation of rennet-altered casein micelles at low temperaturesBansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2008). Factors that affect the aggregation of rennet-altered casein micelles at low temperatures. International Journal of Dairy Technology, 61 (1), 56-61. doi: 10.1111/j.1471-0307.2008.00366.x |
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2007 Journal Article Factors affecting the retention of rennet in cheese curdBansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2007). Factors affecting the retention of rennet in cheese curd. Journal of Agricultural and Food Chemistry, 55 (22), 9219-9225. doi: 10.1021/jf071105p |
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2007 Journal Article Aggregation of rennet-altered casein micelles at low temperaturesBansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2007). Aggregation of rennet-altered casein micelles at low temperatures. Journal of Agricultural and Food Chemistry, 55 (8), 3120-3126. doi: 10.1021/jf0631427 |
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2006 Conference Publication Factors affecting retention of coagulants in cheese curdBansal, N., Fox, P. F. and McSweeney, P. L. H. (2006). Factors affecting retention of coagulants in cheese curd. 7th Dairy Science World Series Conference (DSWS), Sydney Australia, Jul 24-25, 2006. NORTH MELBOURNE: DAIRY INDUSTRY ASSOC AUSTRALIA. |
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2006 Journal Article Factors affecting retention of coagulants in cheese curdBansal, N., Fox, P. F. and McSweeney, P. L H (2006). Factors affecting retention of coagulants in cheese curd. Australian Journal of Dairy Technology, 61 (2) |
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2006 Journal Article Perspectives on cheese ripeningMcSweeney, P. L. H., Hayaloglu, A. A., O’Mahony, J. A. and Bansal, N. (2006). Perspectives on cheese ripening. Australian Journal of Dairy Technology, 61 (2), 69-77. |
