![Associate Professor Nidhi Bansal](/sites/default/files/profiles/2408.jpeg)
Overview
Background
Career Summary: I obtained my B. Tech., Dairy Technology degree from SMC College of Dairy Science, Gujarat, India in 2003. I graduated with a PhD degree in dairy chemistry from the University College Cork, Ireland in 2007. After gaining experience as a postdoctoral fellow in the California Polytechnic State University for 2 years, I joined UQ as a research officer in 2010 and was appointed as a lecturer in 2011 and promoted to associate professor in 2021.
I am a milk and bioprocessing expert with significant experience in dairy processing including alternative methods, milk protein structure and functionality, milk product drying systems, and rapid quantification assays of milk biomolecules. My research spans from fundamental milk protein chemistry to physiologically important milk enzymes. I am leading a UQ-QUT alliance with the RBWH, on innovative pasteurisation of breastmilk through NHMRC Ideas and Children Hospital Foundation grants. This aims to translate my dairy research expertise into enhancing nutrition of low-birth-weight babies, as well as improving infant gut microbiota. This has expanded to related research, including alternative pasteurisation of camel milk, a high-value product used as bovine milk alternative for human nutrition. Since 2011, I have led the ‘non-thermal processing research program’ at UQ. I was one of six research theme leaders (food quality) as well as management committee member in an ARC Industry Transformation Research Hub (2014-2020) that involved 26 researchers. I am currently one of the four program leads for the Food and Beverage Accelerator Trailblazer grant ($165 M) led by UQ. I am also leading the education and training program and am part of the steering committee for a Strategic University Reform Fund (SURF) ($6.9 M) from Department of Education, Skills and Employment.
Research interests:
- Alternative processing techniques to preserve milk and milk products: I have led the ‘non-thermal processing research program’ at UQ since 2011, studying non-thermal techniques such as carbon dioxide, pulsed electric field (PEF), and high-pressure processing (HPP) for milk pasteurisation to minimise loss of heat-labile biomolecules (incl. vitamins/minerals) while ensuring microbial safety.
- Non-bovine milk systems: Since 2014, my research on preserving microbial integrity of dairy stream products for longer periods has evolved in exploring non-bovine systems such as human and camel milk. I have developed expert knowledge of their composition, enzymology, bioactive molecules and digestibility.
- Protein structure and functionality: I have led many studies analysing fundamental properties of milk proteins and their interaction with hydrocolloids. I have considerable expertise in studying protein structure, interactions and denaturation and their functional properties applicable to dairy systems such as texture, rheology, tribology, foaming, gelling and emulsifying properties and surface hydrophobicity. Most recently, I have led development of highly sensitive, high-throughput methods to analyse immunoprotective enzyme activities in human, bovine, goat and camel milk.
Publications and contribution to field of research: I have published >150 peer-reviewed research articles and book chapters, >87% in Q1 journals (JCR Journal Rankings). My h-index is 31 (Scopus) and 38 (Google Scholar) (March, 2023). My research demonstrates international reach, being cited across 103 countries (March 2023). I have been cited by authors from 25 different subject areas, which demonstrates the impact of my research beyond my own subject area of Agricultural and Biological Sciences to fields such as of Medicine, Chemical Engineering, Immunology and Microbiology, Social Science, Nursing, Materials Science and Engineering (Mar 2023). My overall Field-Weighted Citation Impact (FWCI) for all subject areas is 1.59 (Mar 2023). I have 4 highly cited papers in the academic field of Agricultural Science (Web of Science, Mar 2023) and 25 publications in the top 10% most cited publications worldwide (field-weighted) (SciVal, Mar 2023). I am ranked as a Top 1% author in the ESI category of Agricultural Sciences. My publications demonstrate impact beyond the scholarly community. Several of my publications have also been cited in patent documents and have outstanding Altmetric scores (top 5%) with numerous social media, news and blog mentions.
Research support: Since joining the UQ, I have been involved in 17 successful funding proposals and has secured significant research funding through competitive grants. I am a CI on grants worth >$183 million. I have been able to attract funding from a variety of sources such as ARC, NHMRC, DESE, Dairy Innovation Australia Limited (DIAL), UniQuest, Children Hospital Foundation, direct commercial sources and the UQ.
Mentoring: Since 2014, I have supervised 27 HDR students (12 as principal advisor) and >60 Coursework Masters/ Honours students. I have has mentored three postdoctoral fellows.
Professional activities: I am a member of Clinical Advisory Board, Australian Red Cross Lifeblood Milk since 2020. I am the Director of Teaching and Learning for UQ’s School of Agriculture and Food Sciences since 2021. I am an editorial board member of Scientific Reports, Foods, and Journal of Dairy Research.
Availability
- Associate Professor Nidhi Bansal is:
- Available for supervision
Fields of research
Qualifications
- Doctor of Philosophy, University College Cork
Works
Search Professor Nidhi Bansal’s works on UQ eSpace
2024
Journal Article
Spray drying and ultrasonication processing of camel whey protein concentrate: Characterization and impact on bioactive properties
Al-Thaibani, Alanoud, Mostafa, Hussein, Alshamsi, Ohood, Moin, Abeera, Bansal, Nidhi, Mudgil, Priti and Maqsood, Sajid (2024). Spray drying and ultrasonication processing of camel whey protein concentrate: Characterization and impact on bioactive properties. Journal of Dairy Science (Food Bioprod. Process. 112 2018). doi: 10.3168/jds.2024-24900
2024
Journal Article
Foaming properties and foam structure of milk determined by its protein content and protein to fat ratio
Ho, Thao M., Xiong, Xiaoying, Bhandari, Bhesh R. and Bansal, Nidhi (2024). Foaming properties and foam structure of milk determined by its protein content and protein to fat ratio. Food and Bioprocess Technology. doi: 10.1007/s11947-024-03407-y
2024
Journal Article
Ability to re-foam frothed milk at different solid concentrations and their foam structure
Ho, Thao M, Lu, Yu-Jen, Xiong, Xiaoying, Bhandari, Bhesh R and Bansal, Nidhi (2024). Ability to re-foam frothed milk at different solid concentrations and their foam structure. International Journal of Dairy Technology, 77 (3), 874-883. doi: 10.1111/1471-0307.13074
2023
Journal Article
Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons
Ho, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2023). Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons. Journal of the Science of Food and Agriculture, 104 (3), 1470-1478. doi: 10.1002/jsfa.13031
2023
Journal Article
Effect of surfactant type on foaming properties of milk
Ho, Thao M., Tanzil, Andre, Bhandari, Bhesh R. and Bansal, Nidhi (2023). Effect of surfactant type on foaming properties of milk. Food and Bioprocess Technology, 16 (8), 1781-1793. doi: 10.1007/s11947-023-03012-5
2023
Journal Article
Influence of minerals on the foaming properties of milk
Xiong, Xiaoying, Pundalik, Eeshaan, Kontogiorgos, Vassilis, Thao Ho, Minh, Mo, Chuanzi, Bhandari, Bhesh and Bansal, Nidhi (2023). Influence of minerals on the foaming properties of milk. Food Research International, 169 112796, 1-13. doi: 10.1016/j.foodres.2023.112796
2023
Journal Article
Advances in pulsed electric stimuli as a physical method for treating liquid foods
Zare, Farzan, Ghasemi, Negareh, Bansal, Nidhi and Hosano, Hamid (2023). Advances in pulsed electric stimuli as a physical method for treating liquid foods. Physics of Life Reviews, 44, 207-266. doi: 10.1016/j.plrev.2023.01.007
2023
Journal Article
Comparative proteomic analysis of donor human milk pasteurized by hydrostatic high-pressure
Zhang, Jie, Duley, John A., Cowley, David M., Shaw, Paul N., Koorts, Pieter and Bansal, Nidhi (2023). Comparative proteomic analysis of donor human milk pasteurized by hydrostatic high-pressure. Food Chemistry, 403 134264, 1-9. doi: 10.1016/j.foodchem.2022.134264
2023
Journal Article
Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese
Prabawati, Elisabeth K., Turner, Mark S. and Bansal, Nidhi (2023). Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese. Food Control, 144 109330, 1-11. doi: 10.1016/j.foodcont.2022.109330
2023
Book
Handbook of food powders: chemistry and technology
Bhandari, Bhesh, Bansal, Nidhi, Zhang, Min and Schuck, Pierre eds. (2023). Handbook of food powders: chemistry and technology. 2nd ed. Cambridge, MA USA: Elsevier. doi: 10.1016/C2021-0-01226-8
2022
Journal Article
Adaption of a commercial lipase kit to measure bile salt-stimulated lipase in human milk
Zhang, Jie, Duley, John A., Cowley, David M., Shaw, Paul N. and Bansal, Nidhi (2022). Adaption of a commercial lipase kit to measure bile salt-stimulated lipase in human milk. Food Bioscience, 50 101993, 1-6. doi: 10.1016/j.fbio.2022.101993
2022
Journal Article
Nanosecond pulsed electric field treatment of human milk: effects on microbiological inactivation, whey proteome and bioactive protein
Zhang, Jie, Ghasemi, Negareh, Zare, Firuz, Duley, John A., Cowley, David M, Shaw, Paul N., Koorts, Pieter and Bansal, Nidhi (2022). Nanosecond pulsed electric field treatment of human milk: effects on microbiological inactivation, whey proteome and bioactive protein. Food Chemistry, 406 135073, 135073. doi: 10.1016/j.foodchem.2022.135073
2022
Journal Article
The results of different heating temperatures on activities of bioactive proteins in human milk
Zhang, Jie, Duley, John A., Cowley, David M., Shaw, Paul N., Zhou, Peng, Koorts, Pieter and Bansal, Nidhi (2022). The results of different heating temperatures on activities of bioactive proteins in human milk. Journal of Human Lactation, 39 (2), 1-8. doi: 10.1177/08903344221124870
2022
Journal Article
Acid gelation properties of camel milk—effect of gelatin and processing conditions
Ho, Thao M., Zhao, Jiadi and Bansal, Nidhi (2022). Acid gelation properties of camel milk—effect of gelatin and processing conditions. Food and Bioprocess Technology, 15 (10), 2363-2373. doi: 10.1007/s11947-022-02890-5
2022
Journal Article
Comprehensive biochemical and proteomic characterization of seasonal Australian camel milk
Zou, Zhengzheng, Duley, John A., Cowley, David M., Reed, Sarah, Arachchige, Buddhika J., Shaw, Paul N. and Bansal, Nidhi (2022). Comprehensive biochemical and proteomic characterization of seasonal Australian camel milk. Food Chemistry, 381 132297, 1-10. doi: 10.1016/j.foodchem.2022.132297
2022
Journal Article
Digestibility of proteins in camel milk in comparison to bovine and human milk using an in vitro infant gastrointestinal digestion system
Zou, Zhengzheng, Duley, John A., Cowley, David M., Reed, Sarah, Arachchige, Buddhika J., Koorts, Pieter, Shaw, Paul N. and Bansal, Nidhi (2022). Digestibility of proteins in camel milk in comparison to bovine and human milk using an in vitro infant gastrointestinal digestion system. Food Chemistry, 374 131704, 131704. doi: 10.1016/j.foodchem.2021.131704
2022
Journal Article
Comparing the effects of hydrostatic high-pressure processing vs holder pasteurisation on the microbial, biochemical and digestion properties of donor human milk
Zhang, Jie, Lee, Nanju Alice, Duley, John A., Cowley, David M., Shaw, Paul N. and Bansal, Nidhi (2022). Comparing the effects of hydrostatic high-pressure processing vs holder pasteurisation on the microbial, biochemical and digestion properties of donor human milk. Food Chemistry, 373 (Part B) 131545, 1-11. doi: 10.1016/j.foodchem.2021.131545
2022
Journal Article
Physicochemical properties and whey proteomes of camel milk powders produced by different concentration and dehydration processes
Zou, Zhengzheng, Duley, John A., Cowley, David M., Reed, Sarah, Arachchige, Buddhika J., Bhandari, Bhesh, Shaw, Paul N. and Bansal, Nidhi (2022). Physicochemical properties and whey proteomes of camel milk powders produced by different concentration and dehydration processes. Foods, 11 (5) 727, 727. doi: 10.3390/foods11050727
2022
Journal Article
Camel milk: a review of its nutritional value, heat stability, and potential food products
Ho, Thao M., Zou, Zhengzheng and Bansal, Nidhi (2022). Camel milk: a review of its nutritional value, heat stability, and potential food products. Food Research International, 153 110870, 110870. doi: 10.1016/j.foodres.2021.110870
2022
Journal Article
A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator
Dhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2022). A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator. International Dairy Journal, 125 105209, 105209. doi: 10.1016/j.idairyj.2021.105209
Funding
Current funding
Supervision
Availability
- Associate Professor Nidhi Bansal is:
- Available for supervision
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Supervision history
Current supervision
-
Doctor Philosophy
Bioactive breastmilk pasteurised by nanosecond pulsed electric field
Principal Advisor
Other advisors: Professor Nick Shaw, Professor Firuz Zare, Dr Negareh Ghasemi
-
Doctor Philosophy
Lactose-free camel dairy products
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
Developing functional powders from camel milk
Principal Advisor
Other advisors: Professor Nick Shaw, Dr Alberto Baldelli
-
Doctor Philosophy
Developing Advanced Non-Thermal Processing Technique for Sustainable Food Production
Principal Advisor
Other advisors: Professor Firuz Zare, Dr Negareh Ghasemi
-
Doctor Philosophy
Effect of concentration and dehydration processes on the physicochemical characteristics and protein profiles of camel milk-based infant formula
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
Foaming properties of camel milk
Principal Advisor
Other advisors: Dr Vassilis Kontogiorgos
-
Doctor Philosophy
Low temperature plasma for sterilisation and wound healing
Associate Advisor
Other advisors: Dr Abbas Shafiee, Dr Negareh Ghasemi, Dr Carolyn Jacobs
Completed supervision
-
2022
Doctor Philosophy
Alternative pasteurisation of donor human milk
Principal Advisor
Other advisors: Professor Nick Shaw
-
2022
Master Philosophy
Characterisation of a synbiotic product and its impact on human gastrointestinal microbiota
Principal Advisor
Other advisors: Dr Deirdre Mikkelsen, Professor Mark Turner
-
2022
Doctor Philosophy
A Study of Milk Foaming: Influence of Milk Components and Improving the Foaming Properties
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Dr Vassilis Kontogiorgos
-
2021
Doctor Philosophy
Physico-chemical, Biological and Nutritional Properties of Australian Camel Milk and Its Powder
Principal Advisor
Other advisors: Professor Nick Shaw
-
2020
Doctor Philosophy
Lactobacillus plantarum as a biopreservative for cheese
Principal Advisor
Other advisors: Professor Mark Turner
-
2020
Doctor Philosophy
Improving Ultra High Temperature Processability of High Protein Beverages
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Associate Professor Sangeeta Prakash
-
2018
Doctor Philosophy
Manipulation of Textural Properties of Low fat Cheddar cheese
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Associate Professor Sangeeta Prakash
-
2014
Doctor Philosophy
Role of gelatin in low fat stirred yogurt and its possible replacement
Principal Advisor
Other advisors: Emeritus Professor Hilton Deeth
-
2014
Doctor Philosophy
The effects of casein-to-whey protein ratio on the texture, rheology and flavour release of stirred yoghurt
Principal Advisor
Other advisors: Emeritus Professor Hilton Deeth
-
2020
Doctor Philosophy
Effects of cyclic-di-AMP regulation in Lactococcus lactis
Associate Advisor
Other advisors: Professor Mark Turner
-
2020
Doctor Philosophy
Influence of Emulsion Size and Fat Crystallization on the Functional Properties of Milk Fat Systems
Associate Advisor
Other advisors: Associate Professor Sangeeta Prakash, Professor Bhesh Bhandari
-
2019
Doctor Philosophy
Molecular mechanisms of cyclic di-AMP pool regulation in Lactococcus lactis
Associate Advisor
Other advisors: Professor Mark Turner
-
2019
Doctor Philosophy
Effect of fat globule size on functionality and stability of dairy emulsions
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
2019
Doctor Philosophy
Effect of Gas Bubbles on Crystallisation of Dairy Systems
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
2019
Doctor Philosophy
Dynamic oral processing and characterization of functional ingredient enriched low-fat cream cheese
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Associate Professor Sangeeta Prakash
-
2017
Doctor Philosophy
Regulation of c-di-AMP in Lactococcus lactis
Associate Advisor
Other advisors: Professor Mark Turner
-
2017
Doctor Philosophy
Genomic analysis of prophage activation and bacteriophage resistance in industrial Lactococcus lactis
Associate Advisor
Other advisors: Professor Mark Turner
-
2015
Doctor Philosophy
Encapsulation of Lactoferrin in Alginate Micro-gel Particles to Improve Stability and Release Properties
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Professor Lisbeth Grondahl
-
2015
Doctor Philosophy
Alginate microgel particles: Stability, rheology and application as bioactive carrier
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
2015
Doctor Philosophy
EFFECT OF MANIPULATION OF CASEIN MICELLES ON THE FUNCTIONAL PROPERTIES OF MILK
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
2014
Doctor Philosophy
The effects of carbon dioxide on the physico-chemical and microbiological properties of skim milk and whey protein concentrates
Associate Advisor
Other advisors: Emeritus Professor Hilton Deeth
-
2014
Doctor Philosophy
Reducing aggregation of whey proteins during heating
Associate Advisor
Other advisors: Emeritus Professor Hilton Deeth
-
2014
Doctor Philosophy
Size fractionation of casein micelles and characterization of their fundamental and functional properties
Associate Advisor
Other advisors: Emeritus Professor Hilton Deeth, Professor Bhesh Bhandari
-
2014
Doctor Philosophy
Physical Properties of Milk Fat in Nanoemulsions
Associate Advisor
Other advisors: Professor Bhesh Bhandari
Media
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