Bansal N - Search Results

1

Functionality of bovine milk proteins and other factors in foaming properties of milk: a review.

Ho TM, Bhandari BR, Bansal N. Ho TM, et al. Among authors: bansal n. Crit Rev Food Sci Nutr. 2022;62(17):4800-4820. doi: 10.1080/10408398.2021.1879002. Epub 2021 Feb 2. Crit Rev Food Sci Nutr. 2022. PMID: 33527840 Review.

2

Physico-chemical properties of different forms of bovine lactoferrin.

Bokkhim H, Bansal N, Grøndahl L, Bhandari B. Bokkhim H, et al. Among authors: bansal n. Food Chem. 2013 Dec 1;141(3):3007-13. doi: 10.1016/j.foodchem.2013.05.139. Epub 2013 Jun 7. Food Chem. 2013. PMID: 23871052

3

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

Truong T, Bansal N, Sharma R, Palmer M, Bhandari B. Truong T, et al. Among authors: bansal n. Food Chem. 2014 Feb 15;145:725-35. doi: 10.1016/j.foodchem.2013.08.072. Epub 2013 Aug 27. Food Chem. 2014. PMID: 24128537

4

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

Bokkhim H, Tran T, Bansal N, Grøndahl L, Bhandari B. Bokkhim H, et al. Among authors: bansal n. Food Chem. 2014;152:121-7. doi: 10.1016/j.foodchem.2013.11.132. Epub 2013 Nov 28. Food Chem. 2014. PMID: 24444915

5

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

Wijayanti HB, Bansal N, Sharma R, Deeth HC. Wijayanti HB, et al. Among authors: bansal n. Food Chem. 2014 Nov 15;163:129-35. doi: 10.1016/j.foodchem.2014.04.094. Epub 2014 May 4. Food Chem. 2014. PMID: 24912707

6

Crystal structures and morphologies of fractionated milk fat in nanoemulsions.

Truong T, Morgan GP, Bansal N, Palmer M, Bhandari B. Truong T, et al. Among authors: bansal n. Food Chem. 2015 Mar 15;171:157-67. doi: 10.1016/j.foodchem.2014.08.113. Epub 2014 Sep 6. Food Chem. 2015. PMID: 25308656

7

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

Ching SH, Bansal N, Bhandari B. Ching SH, et al. Among authors: bansal n. Crit Rev Food Sci Nutr. 2017 Apr 13;57(6):1133-1152. doi: 10.1080/10408398.2014.965773. Crit Rev Food Sci Nutr. 2017. PMID: 25976619 Review.

8

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

Truong T, Palmer M, Bansal N, Bhandari B. Truong T, et al. Among authors: bansal n. Food Res Int. 2017 May;95:82-90. doi: 10.1016/j.foodres.2017.02.022. Epub 2017 Feb 28. Food Res Int. 2017. PMID: 28395828

9

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

Ching SH, Bansal N, Bhandari B. Ching SH, et al. Among authors: bansal n. Food Res Int. 2015 Sep;75:182-193. doi: 10.1016/j.foodres.2015.06.002. Epub 2015 Jun 9. Food Res Int. 2015. PMID: 28454946

10

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

Ningtyas DW, Bhandari B, Bansal N, Prakash S. Ningtyas DW, et al. Among authors: bansal n. J Texture Stud. 2018 Feb;49(1):11-22. doi: 10.1111/jtxs.12282. Epub 2017 Jun 19. J Texture Stud. 2018. PMID: 28594435

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

1,200 results

Search Page

Filters