Associate Professor Nidhi Bansal
Affiliate Senior Lecturer
School of Pharmacy
Book
Truong, 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
Book Chapters
Deeth, Hilton and Bansal, Nidhi (2019). Whey proteins: an overview. Whey proteins: from milk to medicine. (pp. 1-50) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-12-812124-5.00001-1
Bansal, 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-Verlag. doi: 10.1007/978-1-4939-2800-2
Bhandari, 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
McSweeney, 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
Bansal, 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
Farkye, 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.
Bansal, 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.
Journal Articles
Singh, Jaspal, Dean, Agathe, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2021). Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition. Journal of Food Engineering, 300 110503. doi: 10.1016/j.jfoodeng.2021.110503
Zou, Zhengzheng, Bauland, Julien, Hewavitharana, Amitha K., Al-Shehri, Saad S., Duley, John A., Cowley, David M., Koorts, Pieter, Shaw, Paul N. and Bansal, Nidhi (2021). A sensitive, high-throughput fluorescent method for the determination of lactoperoxidase activities in milk and comparison in human, bovine, goat and camel milk. Food Chemistry, 339 128090, 128090. doi: 10.1016/j.foodchem.2020.128090
Ho, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2021). Functionality of bovine milk proteins and other factors in foaming properties of milk: a review. Critical Reviews in Food Science and Nutrition, 1-21. doi: 10.1080/10408398.2021.1879002
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
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), 4221-4227. doi: 10.1109/tps.2020.3033556
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
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
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
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
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
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
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
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
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, 1-13. doi: 10.1080/07373937.2020.1758129
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
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
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
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
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
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
Ho, Thao M., Chan, Sophia, Yago, Anya J.E., Shravya, Ruchitha, Bhandari, Bhesh R. and Bansal, Nidhi (2019). Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage. Food Chemistry, 295, 224-233. doi: 10.1016/j.foodchem.2019.05.122
Dhungana, Pramesh, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes. Food Research International, 123, 153-165. doi: 10.1016/j.foodres.2019.04.054
Adhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods. Food Biophysics, 15 (1), 97-112. doi: 10.1007/s11483-019-09604-z
Pang, Zhihua, Xu, Ruolin, Zhu, Yang, Li, He, Bansal, Nidhi and Liu, Xinqi (2019). Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture. Food Research International, 121, 798-805. doi: 10.1016/j.foodres.2018.12.062
Adhikari, Bhaskar Mani, Tung, Ven Ping, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Water crystallisation of model sugar solutions with nanobubbles produced from dissolved carbon dioxide. Food Biophysics, 14 (4), 403-414. doi: 10.1007/s11483-019-09590-2
Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2019). Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat. International Dairy Journal, 93, 45-56. doi: 10.1016/j.idairyj.2019.02.001
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour. Food Research International, 120, 586-594. doi: 10.1016/j.foodres.2018.11.009
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control, 100, 8-16. doi: 10.1016/j.foodcont.2018.12.048
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosus. LWT, 105, 16-22. doi: 10.1016/j.lwt.2019.01.063
Huang, Tao, Tu, Zong-cai, Shangguan, Xinchen, Sha, Xiaomei, Wang, Hui, Zhang, Lu and Bansal, Nidhi (2019). Fish gelatin modifications: a comprehensive review. Trends in Food Science & Technology, 86, 260-269. doi: 10.1016/j.tifs.2019.02.048
Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP). Journal of Food Engineering, 246, 86-94. doi: 10.1016/j.jfoodeng.2018.11.003
Pang, Zhihua, Xu, Ruolin, Luo, Tianqi, Che, Xianing, Bansal, Nidhi and Liu, Xinqi (2019). Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt. Journal of Food Engineering, 245, 11-17. doi: 10.1016/j.jfoodeng.2018.10.003
Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactions. Food Research International, 116, 103-113. doi: 10.1016/j.foodres.2018.12.049
Sharma Khanal, Bal Kumari, Budiman, Chrysanthea, Hodson, Mark P., Plan, Manuel R.R., Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. Journal of Food Engineering, 242, 94-105. doi: 10.1016/j.jfoodeng.2018.08.019
Sweeney, E. L., Al-Shehri, S. S., Cowley, D. M., Liley, H. G., Bansal, N., Charles, B. G., Shaw, P. N., Duley, J. A. and Knox, C. L. (2018). The effect of breastmilk and saliva combinations on the in vitro growth of oral pathogenic and commensal microorganisms. Scientific Reports, 8 (1) 15112, 15112. doi: 10.1038/s41598-018-33519-3
Khanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta, Liu, Dasong, Zhou, Peng and Bansal, Nidhi (2018). Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocolloids, 83, 97-108. doi: 10.1016/j.foodhyd.2018.03.015
Pham, Huong Thi, Nhiep, Nguyen Thi Hanh, Vu, Thu Ngoc Minh, Huynh, TuAnh Ngoc, Zhu, Yan, Huynh, Anh Le Diep, Chakrabortti, Alolika, Marcellin, Esteban, Lo, Raquel, Howard, Christopher B., Bansal, Nidhi, Woodward, Joshua J., Liang, Zhao-Xun and Turner, Mark S. (2018). Enhanced uptake of potassium or glycine betaine or export of cyclic-di-AMP restores osmoresistance in a high cyclic-di-AMP Lactococcus lactis mutant. PLOS Genetics, 14 (8) e1007574, e1007574. doi: 10.1371/journal.pgen.1007574
Ho, Thao M., Le, Thi Huynh Anh, Yan, Anna, Bhandari, Bhesh R. and Bansal, Nidhi (2018). Foaming properties and foam structure of milk during storage. Food Research International, 116, 379-386. doi: 10.1016/j.foodres.2018.08.051
Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2018). Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution. Food and Bioproducts Processing, 109, 86-97. doi: 10.1016/j.fbp.2018.03.003
Ho, Van Thi Thuy, Lo, Raquel, Bansal, Nidhi and Turner, Mark S. (2018). Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese. Food Control, 85, 472-483. doi: 10.1016/j.foodcont.2017.09.036
Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2018). Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter. Journal of Food Engineering, 226, 9-21. doi: 10.1016/j.jfoodeng.2018.01.012
Lo, Raquel, Ho, Van Thi Thuy, Bansal, Nidhi and Turner, Mark S. (2018). The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk. International Journal of Food Microbiology, 265, 30-39. doi: 10.1016/j.ijfoodmicro.2017.10.029
Truong, Tuyen , Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method. Food Chemistry, 237, 667-676. doi: 10.1016/j.foodchem.2017.05.141
Huang, Tao, Tu, Zong-cai, Shangguan, Xinchen, Wang, Hui, Sha, Xiaomei and Bansal, Nidhi (2017). Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin. Food Chemistry, 246, 428-436. doi: 10.1016/j.foodchem.2017.12.023
Sow, Li Cheng, Peh, Yi Rui, Pekerti, Bernadette Natalia, Fu, Caili, Bansal, Nidhi and Yang, Hongshun (2017). Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition. LWT - Food Science and Technology, 85 (A), 137-145. doi: 10.1016/j.lwt.2017.07.014
Chua, David, Deeth, Hilton C., Oh, H. Eustina and Bansal, Nidhi (2017). Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts. International Dairy Journal, 74, 63-73. doi: 10.1016/j.idairyj.2017.05.002
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017). Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture. International Journal of Dairy Technology, 71 (2), 417-431. doi: 10.1111/1471-0307.12482
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017). A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 73, 155-165. doi: 10.1016/j.idairyj.2017.06.005
Panchal, Bhavesh R., Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of fat globule size on the churnability of dairy cream. Food Research International, 99 (1), 229-238. doi: 10.1016/j.foodres.2017.05.027
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017). Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol. Journal of Texture Studies, 49 (1), 11-22. doi: 10.1111/jtxs.12282
Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2017). Use of gases in dairy manufacturing: a review. Critical Reviews in Food Science and Nutrition, 58 (15), 1-13. doi: 10.1080/10408398.2017.1333488
Dhungana, Pramesh, Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Size-based fractionation of native milk fat globules by two-stage centrifugal separation. Innovative Food Science and Emerging Technologies, 41, 235-243. doi: 10.1016/j.ifset.2017.03.011
Pang, Zhihua, Deeth, Hilton, Yang, Hongshun, Prakash, Sangeeta and Bansal, Nidhi (2017). Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt. Journal of Dairy Science, 100 (5), 3436-3447. doi: 10.3168/jds.2016-11881
Truong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat. Food Research International, 95, 82-90. doi: 10.1016/j.foodres.2017.02.022
Chun, J. -Y., Godoi, F. C., Bansal, N., Morand, M. and Bhandari, B. (2017). Investigation of nanovesicle liposome powder production from soy lecithin by spray drying. Drying Technology, 35 (8), 1020-1028. doi: 10.1080/07373937.2016.1229333
Khanal, 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
Dong, 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
Bansal, 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
Huang, 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
Hussain, 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
Lo, 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
Sinaga, 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
Sinaga, 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
Kosasih, 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
Sinaga, 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
Feng, 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
Kosasih, 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
Ho, 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
Zhu, 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
Bokkhim, 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
Ching, 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
Lo, 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
Pang, 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
Bokkhim, 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
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
Ching, 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
Pang, 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
Bokkhim, 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
Truong, 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
Lo, 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
Ching, 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
Ching, 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
Pang, 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
Cheong, 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
Wijayanti, 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
Wijayanti, 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
Truong, 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
Bokkhim, 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
Pang, 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
Truong, 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
Bokkhim, 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
Hayaloglu, 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
Bansal, 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
Bansal, 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
Bansal, 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
Bansal, 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
Bansal, 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
Bansal, 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
Bansal, 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
Bansal, 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)
McSweeney, 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.
Conference Papers
Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2019). Effect of dissolved CO2 and low power ultrasound on crystallisation behaviour of anhydrous milk fat. 2019 AOCS Annual Meeting and Expo, St Louis, MO, USA, 5-8 May 2019.
Adhikari, 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.