![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
2021
Journal Article
Effect of camel milk protein hydrolysates against hyperglycemia, hyperlipidemia, and associated oxidative stress in streptozotocin (STZ)-induced diabetic rats
Kilari, Bhanu Priya, Mudgil, Priti, Azimullah, Sheikh, Bansal, Nidhi, Ojha, Shreesh and Maqsood, Sajid (2021). Effect of camel milk protein hydrolysates against hyperglycemia, hyperlipidemia, and associated oxidative stress in streptozotocin (STZ)-induced diabetic rats. Journal of Dairy Science, 104 (2), 1304-1317. doi: 10.3168/jds.2020-19412
2021
Journal Article
A sensitive and high-throughput fluorescent method for determination of oxidase activities in human, bovine, goat and camel milk
Zou, Zhengzheng, Bouchereau-De Pury, Claire, Hewavitharana, Amitha K., Al-Shehri, Saad S., Duley, John A., Cowley, David M., Koorts, Pieter, Shaw, Paul N. and Bansal, Nidhi (2021). A sensitive and high-throughput fluorescent method for determination of oxidase activities in human, bovine, goat and camel milk. Food Chemistry, 336 127689, 127689. doi: 10.1016/j.foodchem.2020.127689
2021
Book Chapter
Antimicrobial enzymes in milk, and their role in human milk
Bansal, Nidhi, Zhang, Jie and Zou, Zhengzheng (2021). Antimicrobial enzymes in milk, and their role in human milk. Agents of change: enzymes in milk and dairy products. (pp. 101-126) edited by Alan L. Kelly and Lotte Bach Larsen. Cham, Switzerland: Springer. doi: 10.1007/978-3-030-55482-8_5
2020
Journal Article
Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions
Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions. Food Chemistry, 333 127538, 127538. doi: 10.1016/j.foodchem.2020.127538
2020
Journal Article
Real-time method for rapid microbial assessment of bovine milk treated by nanosecond pulsed electric field
Ghasemi, Negareh, Zhang, Jie, Zare, Firuz and Bansal, Nidhi (2020). Real-time method for rapid microbial assessment of bovine milk treated by nanosecond pulsed electric field. IEEE Transactions On Plasma Science, 48 (12) 9250655, 4221-4227. doi: 10.1109/tps.2020.3033556
2020
Journal Article
Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream
Adhikari, Bhaskar Mani, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. International Dairy Journal, 109 104789, 1-10. doi: 10.1016/j.idairyj.2020.104789
2020
Journal Article
Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios
Xiong, Xiaoying, Ho, Minh Thao, Bhandari, Bhesh and Bansal, Nidhi (2020). Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios. International Dairy Journal, 109 104758, 104758. doi: 10.1016/j.idairyj.2020.104758
2020
Journal Article
Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology
Huang, Tao, Tu, Zongcai, Shangguan, Xinchen, Wang, Hui, Zhang, Lu and Bansal, Nidhi (2020). Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology. Food Chemistry, 343 128413, 128413. doi: 10.1016/j.foodchem.2020.128413
2020
Journal Article
Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages
Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages. Journal of Food Science, 85 (10) 1750-3841.15397, 3012-3019. doi: 10.1111/1750-3841.15397
2020
Journal Article
SARS-CoV-2 in human milk is inactivated by Holder pasteurisation but not cold storage
Walker, Gregory J., Clifford, Vanessa, Bansal, Nidhi, Stella, Alberto O., Turville, Stuart, Stelzer-Braid, Sacha, Klein, Laura D. and Rawlinson, William (2020). SARS-CoV-2 in human milk is inactivated by Holder pasteurisation but not cold storage. Journal of Paediatrics and Child Health, 56 (12) jpc.15065, 1872-1874. doi: 10.1111/jpc.15065
2020
Journal Article
Xanthine oxidase-lactoperoxidase system and innate immunity: biochemical actions and physiological roles
Al-Shehri, Saad S., Duley, John A. and Bansal, Nidhi (2020). Xanthine oxidase-lactoperoxidase system and innate immunity: biochemical actions and physiological roles. Redox Biology, 34 101524, 101524. doi: 10.1016/j.redox.2020.101524
2020
Journal Article
Effect of the native fat globule size on foaming properties and foam structure of milk
Ho, Thao M., Dhungana, Pramesh, Bhandari, Bhesh and Bansal, Nidhi (2020). Effect of the native fat globule size on foaming properties and foam structure of milk. Journal of Food Engineering, 291 110227, 110227. doi: 10.1016/j.jfoodeng.2020.110227
2020
Journal Article
Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying
Dhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying. Drying Technology, 39 (15), 1-13. doi: 10.1080/07373937.2020.1758129
2020
Journal Article
Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures
Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. LWT, 126 109308, 1-9. doi: 10.1016/j.lwt.2020.109308
2020
Journal Article
Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins
Pang, Zhihua, Xu, Ruolin, Zhu, Yang, Bansal, Nidhi and Liu, Xinqi (2020). Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins. Food Chemistry, 311 125961, 125961. doi: 10.1016/j.foodchem.2019.125961
2020
Journal Article
Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers
Huang, Tao, Tu, Zongcai, Zou, Zhengzheng, Shangguan, Xinchen, Wang, Hui and Bansal, Nidhi (2020). Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers. Food Hydrocolloids, 102 105552, 105552. doi: 10.1016/j.foodhyd.2019.105552
2020
Journal Article
Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate
Sharma Khanal, Bal Kumari, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2020). Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate. Journal of Food Engineering, 270 109749, 109749. doi: 10.1016/j.jfoodeng.2019.109749
2020
Journal Article
Effect of CO2 bubbles on crystallization behavior of anhydrous milk fat
Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of CO2 bubbles on crystallization behavior of anhydrous milk fat. Journal of the American Oil Chemists' Society, 97 (4) aocs.12343, 363-375. doi: 10.1002/aocs.12343
2020
Journal Article
Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams
Dhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams. International Dairy Journal, 105 104671, 104671. doi: 10.1016/j.idairyj.2020.104671
2020
Book Chapter
Influence of milk fat on foam formation, foam stability and functionality of aerated dairy products
Ho, Thao M., Bhandari, Bhesh and Bansal, Nidhi (2020). Influence of milk fat on foam formation, foam stability and functionality of aerated dairy products. Dairy Fat Products and Functionality: Fundamental Science and Technology. (pp. 583-606) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_24
Funding
Current funding
Supervision
Availability
- Associate Professor Nidhi Bansal is:
- Available for supervision
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Supervision history
Current supervision
-
Doctor Philosophy
Foaming properties of camel milk
Principal Advisor
Other advisors: Dr Vassilis Kontogiorgos
-
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
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
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