Bansal N - Search Results

1

Advances in pulsed electric stimuli as a physical method for treating liquid foods.

Zare F, Ghasemi N, Bansal N, Hosano H. Zare F, et al. Among authors: bansal n. Phys Life Rev. 2023 Mar;44:207-266. doi: 10.1016/j.plrev.2023.01.007. Epub 2023 Feb 2. Phys Life Rev. 2023. PMID: 36791571 Review.

2

Nanosecond pulsed electric field treatment of human milk: Effects on microbiological inactivation, whey proteome and bioactive protein.

Zhang J, Ghasemi N, Zare F, Duley JA, Cowley DM, Shaw PN, Koorts P, Bansal N. Zhang J, et al. Among authors: bansal n. Food Chem. 2023 Apr 16;406:135073. doi: 10.1016/j.foodchem.2022.135073. Epub 2022 Nov 28. Food Chem. 2023. PMID: 36455315

3

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.

4

Camel milk: A review of its nutritional value, heat stability, and potential food products.

Ho TM, Zou Z, Bansal N. Ho TM, et al. Among authors: bansal n. Food Res Int. 2022 Mar;153:110870. doi: 10.1016/j.foodres.2021.110870. Epub 2021 Dec 7. Food Res Int. 2022. PMID: 35227464 Review.

5

Influence of minerals on the foaming properties of milk.

Xiong X, Pundalik E, Kontogiorgos V, Ho MT, Mo C, Bhandari B, Bansal N. Xiong X, et al. Among authors: bansal n. Food Res Int. 2023 Jul;169:112796. doi: 10.1016/j.foodres.2023.112796. Epub 2023 Apr 6. Food Res Int. 2023. PMID: 37254381

6

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.

7

Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes.

Zou Z, Duley JA, Cowley DM, Reed S, Arachchige BJ, Bhandari B, Shaw PN, Bansal N. Zou Z, et al. Among authors: bansal n. Foods. 2022 Mar 1;11(5):727. doi: 10.3390/foods11050727. Foods. 2022. PMID: 35267360 Free PMC article.

8

Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons.

Ho TM, Bhandari BR, Bansal N. Ho TM, et al. Among authors: bansal n. J Sci Food Agric. 2024 Feb;104(3):1470-1478. doi: 10.1002/jsfa.13031. Epub 2023 Oct 20. J Sci Food Agric. 2024. PMID: 37804504

9

Use of gases in dairy manufacturing: A review.

Adhikari BM, Truong T, Bansal N, Bhandari B. Adhikari BM, et al. Among authors: bansal n. Crit Rev Food Sci Nutr. 2018;58(15):2557-2569. doi: 10.1080/10408398.2017.1333488. Epub 2017 Aug 30. Crit Rev Food Sci Nutr. 2018. PMID: 28609184 Review.

10

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

Singh J, Prakash S, Bhandari B, Bansal N. Singh J, et al. Among authors: bansal n. J Food Sci. 2020 Oct;85(10):3012-3019. doi: 10.1111/1750-3841.15397. Epub 2020 Aug 27. J Food Sci. 2020. PMID: 32856323

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