Nidhi Bansal has been working at the University of Queensland for the last 8 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students. Nine of her students completed their PhDs from 2013-15. In addition to her research publications in the field, Dr. Bansal has also co-edited the book Handbook of Food Powders: Processes and Properties (Woodhead Publishing, Elsevier) and contributed a book chapter on “Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients? in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects.
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Télécharger le livre : Handbook of Food Powders
Nidhi Bansal , Bhesh Bhandari , Pierre Schuck , Min Zhang
Handbook of Food Powders
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics....
Editeur : Woodhead Publishing
Parution : 2023-11-11

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253,20 €
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Télécharger le livre : Whey Proteins
Nidhi Bansal , Hilton C Deeth
Whey Proteins
Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation,...
Editeur : Academic Press
Parution : 2018-09-12

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184,63 €
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Télécharger le livre : Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Nidhi Bansal , Bhesh Bhandari , Martin Palmer , Tuyen Truong
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and...
Editeur : Springer
Parution : 2015-12-11

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52,74 €
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Télécharger le livre : Handbook of Food Powders
Nidhi Bansal , Bhesh Bhandari , Pierre Schuck , Min Zhang
Handbook of Food Powders
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety...
Editeur : Woodhead Publishing
Parution : 2013-08-31

Format(s) : epub sans DRM
253,20 €
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