Lista de obras - Nidhi Bansal - Dominio Público Uruguay

Aggregation of rennet-altered casein micelles at low temperatures

artículo científico publicado en 2007

Alginate gel particles-A review of production techniques and physical properties.

artículo científico

Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes

scientific article published on 26 April 2019

Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage

artículo científico publicado en 2019

Characterization of alginate–lactoferrin beads prepared by extrusion gelation method

Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture

scientific article published on 31 December 2018

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)

artículo científico publicado en 2019

Crystal structures and morphologies of fractionated milk fat in nanoemulsions.

artículo científico publicado en 2014

Culture-independent bacterial community profiling of carbon dioxide treated raw milk

artículo científico publicado en 2016

Cyclic-di-AMP synthesis by the diadenylate cyclase CdaA is modulated by the peptidoglycan biosynthesis enzyme GlmM in Lactococcus lactis

artículo científico publicado en 2015

Draft Genome Sequence of Pseudomonas fluorescens SRM1, an Isolate from Spoiled Raw Milk.

artículo científico publicado en 2015

Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions

Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels

article

Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat

artículo científico publicado en 2019

Effect of fat globule size on the churnability of dairy cream

artículo científico publicado en 2017

Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat.

artículo científico publicado en 2017

Effect of sulphydryl reagents on the heat stability of whey protein isolate

artículo científico publicado en 2014

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

artículo científico publicado en 2020

Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage

Effects of emulsion droplet sizes on the crystallisation of milk fat.

artículo científico publicado en 2013

Effects of milk pH alteration on casein micelle size and gelation properties of milk

article by Hotnida Sinaga et al published 22 February 2016 in International Journal of Food Properties

Enhanced uptake of potassium or glycine betaine or export of cyclic-di-AMP restores osmoresistance in a high cyclic-di-AMP Lactococcus lactis mutant

scientific article published on 03 August 2018

Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin

artículo científico publicado en 2013

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt.

artículo científico publicado en 2017

Factors affecting the retention of rennet in cheese curd

scientific article published on 04 October 2007

Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage.

artículo científico publicado en 2016

Foaming properties and foam structure of milk during storage

artículo científico publicado en 2018

Handbook of food powders

Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods

scholarly article

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution

article

Inhibition of bacterial growth in sweet cheese whey by carbon dioxide as determined by culture-independent community profiling

artículo científico publicado en 2015

Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures

Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method

artículo científico publicado en 2017

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Partial renneting of pasteurised bovine milk: Casein micelle size, heat and storage stability

Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure

artículo científico publicado en 2016

Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures

Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique

artículo científico publicado en 2015

Physico-chemical properties of different forms of bovine lactoferrin.

artículo científico publicado en 2013

Preface

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

artículo científico publicado en 2017

Rheology of emulsion-filled alginate microgel suspensions

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour

scientific article published on 07 November 2018

Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate ⬇️

artículo científico publicado en 2020

Size-based fractionation of native milk fat globules by two-stage centrifugal separation

Stability of active prophages in industrial Lactococcus lactis strains in the presence of heat, acid, osmotic, oxidative and antibiotic stressors

artículo científico publicado en 2015

Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol

artículo científico publicado en 2017

The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams

The effect of breastmilk and saliva combinations on the in vitro growth of oral pathogenic and commensal microorganisms

artículo científico publicado en 2018

The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk.

artículo científico publicado en 2017

The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

scholarly article

Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins

artículo científico publicado en 2019

Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions

artículo científico publicado en 2018

Ultra-high temperature (UHT) stability of chocolate flavored high protein beverages

artículo científico publicado en 2020

Use of gases in dairy manufacturing: A review

artículo científico publicado en 2017

Visualizing the interaction between sodium caseinate and calcium alginate microgel particles

scholarly article by Su Hung Ching et al published January 2015 in Food Hydrocolloids

Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide

scholarly article

Lista de obras de Nidhi Bansal

Aggregation of rennet-altered casein micelles at low temperatures

Alginate gel particles-A review of production techniques and physical properties.

Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes

Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage

Characterization of alginate–lactoferrin beads prepared by extrusion gelation method

Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture

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)

Crystal structures and morphologies of fractionated milk fat in nanoemulsions.

Culture-independent bacterial community profiling of carbon dioxide treated raw milk

Cyclic-di-AMP synthesis by the diadenylate cyclase CdaA is modulated by the peptidoglycan biosynthesis enzyme GlmM in Lactococcus lactis

Draft Genome Sequence of Pseudomonas fluorescens SRM1, an Isolate from Spoiled Raw Milk.

Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions

Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels

Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat

Effect of fat globule size on the churnability of dairy cream

Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat.

Effect of sulphydryl reagents on the heat stability of whey protein isolate

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage

Effects of emulsion droplet sizes on the crystallisation of milk fat.

Effects of milk pH alteration on casein micelle size and gelation properties of milk

Enhanced uptake of potassium or glycine betaine or export of cyclic-di-AMP restores osmoresistance in a high cyclic-di-AMP Lactococcus lactis mutant

Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt.

Factors affecting the retention of rennet in cheese curd

Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage.

Foaming properties and foam structure of milk during storage

Handbook of food powders

Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution

Inhibition of bacterial growth in sweet cheese whey by carbon dioxide as determined by culture-independent community profiling

Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures

Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Partial renneting of pasteurised bovine milk: Casein micelle size, heat and storage stability

Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure

Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures

Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique

Physico-chemical properties of different forms of bovine lactoferrin.

Preface

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Rheology of emulsion-filled alginate microgel suspensions

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour

Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate ⬇️

Size-based fractionation of native milk fat globules by two-stage centrifugal separation

Stability of active prophages in industrial Lactococcus lactis strains in the presence of heat, acid, osmotic, oxidative and antibiotic stressors

Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol

The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams

The effect of breastmilk and saliva combinations on the in vitro growth of oral pathogenic and commensal microorganisms

The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk.

The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins

Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions

Ultra-high temperature (UHT) stability of chocolate flavored high protein beverages

Use of gases in dairy manufacturing: A review

Visualizing the interaction between sodium caseinate and calcium alginate microgel particles

Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide