| 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 | 651 | 2017 |
| 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 | 384 | 2014 |
| 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 | 246 | 2019 |
| 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 | 222 | 2016 |
| Handbook of food powders: Processes and properties B Bhandari, N Bansal, M Zhang, P Schuck Elsevier, 2023 | 202 | 2023 |
| 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 | 185 | 2014 |
| 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 | 173 | 2014 |
| 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 | 169 | 2017 |
| 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 | 147 | 2009 |
| 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 | 132 | 2018 |
| Physico-chemical properties of different forms of bovine lactoferrin H Bokkhim, N Bansal, L GrØndahl, B Bhandari Food Chemistry 141 (3), 3007-3013, 2013 | 131 | 2013 |
| 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 | 130 | 2017 |
| 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 | 120 | 2017 |
| Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers T Huang, Z Tu, Z Zou, X Shangguan, H Wang, N Bansal Food Hydrocolloids 102, 105552, 2020 | 100 | 2020 |
| 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 | 97 | 2015 |
| 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 | 91 | 2014 |
| Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate BKS Khanal, B Bhandari, S Prakash, D Liu, P Zhou, N Bansal Food Hydrocolloids 83, 97-108, 2018 | 88 | 2018 |
| The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage DW Ningtyas, B Bhandari, N Bansal, S Prakash Food Control 100, 8-16, 2019 | 87 | 2019 |
| 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 | 87 | 2016 |
| 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 | 86 | 2015 |
Bhesh BhandariUniversity of QueenslandBestätigte E-Mail-Adresse bei uq.edu.au