Nidhi Bansal
Nidhi Bansal
Associate Professor, Food Science and Technology, The University of Queensland
Verified email at uq.edu.au - Homepage
Title
Cited by
Cited by
Year
Alginate gel particles–A review of production techniques and physical properties
SH Ching, N Bansal, B Bhandari
Critical reviews in food science and nutrition 57 (6), 1133-1152, 2017
2672017
Stability of whey proteins during thermal processing: A review
HB Wijayanti, N Bansal, HC Deeth
Comprehensive reviews in food science and food safety 13 (6), 1235-1251, 2014
2452014
Rheology, texture and microstructure of gelatin gels with and without milk proteins
Z Pang, H Deeth, P Sopade, R Sharma, N Bansal
Food Hydrocolloids 35, 484-493, 2014
1222014
Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage
X Feng, N Bansal, H Yang
Food Chemistry 200, 283-292, 2016
1212016
Handbook of food powders: Processes and properties
B Bhandari, N Bansal, M Zhang, P Schuck
Elsevier, 2013
1172013
Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese
EYL Cheong, A Sandhu, J Jayabalan, TTK Le, NT Nhiep, HTM Ho, ...
Food Control 46, 91-97, 2014
1062014
Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese
N Bansal, MA Drake, P Piraino, ML Broe, M Harboe, PF Fox, ...
International Dairy Journal 19 (9), 510-517, 2009
1032009
Physico-chemical properties of different forms of bovine lactoferrin
H Bokkhim, N Bansal, L GrØndahl, B Bhandari
Food Chemistry 141 (3), 3007-3013, 2013
822013
Fish gelatin modifications: A comprehensive review
T Huang, Z Tu, X Shangguan, X Sha, H Wang, L Zhang, N Bansal
Trends in Food Science & Technology 86, 260-269, 2019
692019
Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition
LC Sow, YR Peh, BN Pekerti, C Fu, N Bansal, H Yang
LWT-Food Science and Technology 85, 137-145, 2017
692017
Effects of milk pH alteration on casein micelle size and gelation properties of milk
H Sinaga, N Bansal, B Bhandari
International Journal of Food Properties 20 (1), 179-197, 2017
642017
Effects of emulsion droplet sizes on the crystallisation of milk fat
T Truong, N Bansal, R Sharma, M Palmer, B Bhandari
Food chemistry 145, 725-735, 2014
642014
Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels
Z Pang, H Deeth, R Sharma, N Bansal
Food hydrocolloids 43, 340-351, 2015
612015
Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure
T Huang, Z Tu, H Wang, X Shangguan, L Zhang, N Zhang, N Bansal
Carbohydrate polymers 156, 294-302, 2017
602017
Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin
T Huang, Z Tu, X Shangguan, H Wang, X Sha, N Bansal
Food Chemistry 246, 428-436, 2018
552018
In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles
H Bokkhim, N Bansal, L Grøndahl, B Bhandari
Food Hydrocolloids 52, 231-242, 2016
552016
Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels
Z Pang, H Deeth, N Bansal
Food research international 72, 62-73, 2015
522015
Cyclic‐di‐AMP synthesis by the diadenylate cyclase CdaA is modulated by the peptidoglycan biosynthesis enzyme GlmM in Lactococcus lactis
Y Zhu, TH Pham, THN Nhiep, NMT Vu, E Marcellin, A Chakrabortti, ...
Molecular microbiology 99 (6), 1015-1027, 2016
512016
Crystal structures and morphologies of fractionated milk fat in nanoemulsions
T Truong, GP Morgan, N Bansal, M Palmer, B Bhandari
Food Chemistry 171, 157-167, 2015
482015
Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred …
Z Pang, H Deeth, S Prakash, N Bansal
Journal of Food Engineering 169, 27-37, 2016
472016
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