Jaspal Singh

发表

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

B. Bhandari, S. Prakash, N. Bansal, 2019, Food research international.

Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition

B. Bhandari, S. Prakash, N. Bansal, 2021, Journal of Food Engineering.

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)

B. Bhandari, S. Prakash, N. Bansal, 2019, Journal of Food Engineering.

Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures

B. Bhandari, S. Prakash, N. Bansal, 2020 .

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

B. Bhandari, S. Prakash, N. Bansal, 2020, Journal of food science.