Publications
Journal Articles
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019) Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosus. LWT, 105 16-22. doi:10.1016/j.lwt.2019.01.063
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017) Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture. International Journal of Dairy Technology, 71 2: 417-431. doi:10.1111/1471-0307.12482
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017) A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 73 155-165. doi:10.1016/j.idairyj.2017.06.005
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017) Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol. Journal of Texture Studies, 49 1: 11-22. doi:10.1111/jtxs.12282