Associate Professor Sangeeta Prakash
Associate Professor
School of Agriculture and Food Sustainability
+61 7 334 69187
Hartley Teakle Building (83), St Lucia Campus
Teaching and Development
- Food Sensory and Structures
- Functional Food
- Food Engineering
- Food Product Development
- Sensory evauation of dairy based products
Researcher biography
Sangeeta Prakash is an Associate Lecturer in the Department of Food Science at the University of Queensland where she has been a faculty member since 2010.
Sangeeta completed her Ph.D. at University of Queensland and her Masters studies at Indian Agricultural Research Institute, an apex institution of agricultural research in India. Her research interests lie in the area of food structures, oral processing, flow and lubrication behaviour of fluids and semi-solid foods and texture, with a focus on improving the sensory quality of food and in-vitro digestibility. In recent years, she has effectively employed superior techniques for sensory evaluation of food products and has collaborated with researchers at University of Leeds, United Kingdom, University of Brawijaya, Malang, Indonesia and Indian Institute of Technology, Bombay, India.
She has collaborated enthusiastically with researchers in other disciplines of food science including fruit, vegetables and cereals along with her extensive work in diary science. She has also efficaciously coordinated and/or taught number of food science and technology courses to post graduate and under graduate students of the university since 2010.
After finishing her PhD in Food Science and Technology in 2007, Sangeeta spend a three years working in the Australian food industry. She has effectively implemented the Hazard Analysis and Critical Control Points (HACCP) plan and enforced Good Manufacturing Practice (GMP) in the food plants as well as gained hands-on experience of modified atmosphere packaging (MAP) used on sea-foods.
Researcher biography
A Senior Lecturer at the University of Queensland with over a decade of experience focused on research related to food processing and the oral and gastrointestinal dynamics of complex food systems. My experimental approaches span from the use of processing devices (3D food printers, ultra-high-temperature processing plants, homogenisers), mechanical measurements (tribology, rheology), imaging (confocal laser scanning microscopy, electron microscopy), electrophoresis, in vitro oral-gastrointestinal model with extension to in vivo human trials (sensory) to understand the changes during food processing from a nano-to-human scale.
Book Chapters
Solanki, Divyang, Kumari, Reena, Prakash, Sangeeta, Rai, Amit Kumar and Hati, Subrota (2023). Microbial proteases for production of bioactive peptides. Microbial enzymes in production of functional foods and nutraceuticals. (pp. 109-130) edited by Rai, Amit Kumar, Sirohi, Ranjna, Binod, Parameswaran and Poro de Souza Vandenberghe, Luciana. Boca Raton: CRC Press. doi: 10.1201/9781003311164-9
Prakash, Sangeeta, Gaiani, Claire and Bhandari, Bhesh R. (2023). Plant-based food as a sustainable source of food for the future. Engineering plant-based food systems. (pp. 1-12) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-323-89842-3.00005-1
Godoi, Fernanda C., Prakash, Sangeeta and Bhandari, Bhesh R. (2023). 3D printing of plant-based foods. Engineering plant-based food systems. (pp. 301-314) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press / Elsevier. doi: 10.1016/b978-0-323-89842-3.00001-4
Bareen, Mohammed A., Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2022). 3D printing: technologies, fundamentals, and applications in food industries. Smart and sustainable food technologies. (pp. 197-234) edited by Shalini Sehgal, Barinderjit Singh and Vasudha Sharma. Singapore, Singapore: Springer Singapore. doi: 10.1007/978-981-19-1746-2_7
Muhammad, Dimas Rahadian Aji, Fibri, Dwi Larasatie Nur and Prakash, Sangeeta (2022). Improving the functionality of chocolate by incorporating vegetal extracts. Trends in sustainable chocolate production. (pp. 113-152) edited by Charis M. Galanakis. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-90169-1_4
Ningtyas, Dian Widya and Prakash, Sangeeta (2020). Fat-reduced cream cheeses. Dairy Fat Products and Functionality: Fundamental Science and Technology. (pp. 533-547) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_22
Nguyen, Phuong, Zhu, Yang and Prakash, Sangeeta (2020). Tribological properties of liquid milks and dairy fat structured products. Dairy Fat Products and Functionality: Fundamental Science and Technology. (pp. 277-292) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_11
Prakash, Sangeeta, Bhandari, Bhesh R., Godoi, Fernanda C. and Zhang, Min (2019). Future outlook of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 373-381) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.00013-4
Godoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). Preface. Fundamentals of 3D food printing and applications. (pp. xiii-xiv) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.05001-X
Godoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). An introduction to the principles of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 1-18) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.00001-8
Prakash, S. (2017). From rheology to tribology: applications of tribology in studying food oral processing and texture perception. Advances in food rheology and its applications. (pp. 65-86) edited by Jasim Ahmed, Pawel Ptaszek and Santanu Basu. Cambridge, MA, United States: Woodhead Publishing. doi: 10.1016/B978-0-08-100431-9.00004-8
Journal Articles
Meng, Xiaolin, Wu, Ying, Tang, Wangruiqi, Zhou, Lei, Liu, Wei, Liu, Chengmei, Prakash, Sangeeta, Zhang, Yanjun and Zhong, Junzhen (2024). Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methods. Food Chemistry, 442 138414, 138414. doi: 10.1016/j.foodchem.2024.138414
Wu, Ying, Li, Bin, Zhou, Lei, Liu, Wei, Liu, Chengmei, Prakash, Sangeeta and Zhong, Junzhen (2024). The formation mechanism of β-lactoglobulin self-assembled gel and its relationship with slow-release properties through stepwise regression models. Food Hydrocolloids, 154 110074, 110074. doi: 10.1016/j.foodhyd.2024.110074
Yu, Xiliang, Han, Lin, Xu, Qinggang, Li, Shengjie, Prakash, Sangeeta and Dong, Xiuping (2024). Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum. Food Hydrocolloids, 153 109981, 109981. doi: 10.1016/j.foodhyd.2024.109981
Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Naik, S.N. (2024). Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention. Journal of Food Engineering, 373 112032, 112032. doi: 10.1016/j.jfoodeng.2024.112032
Zhao, Jia, Ni, Dongdong, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2024). Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels. Food Hydrocolloids, 151 109849, 109849. doi: 10.1016/j.foodhyd.2024.109849
KC, Yadav, Mitchell, Jaquie, Bhandari, Bhesh and Prakash, Sangeeta (2024). Unlocking the potential of rice bran through extrusion: a systematic review. Sustainable Food Technology. doi: 10.1039/d4fb00027g
Pradhan, Monica, School of Agriculture and Food Sustainability, The University of Queensland, Australia, Clarissa Sera, Agnescia, Prakash, Sangeeta, Gaiani, Claire, Bhandari, Bhesh, Poltekkes Kemenkes Palangka Raya, Indonesia, School of Agriculture and Food Sustainability, The University of Queensland, Australia, The University of Lorraine, France and School of Agriculture and Food Sustainability, The University of Queensland, Australia (2023). Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel. Nepal Journal of Biotechnology, 11 (2), 75-85. doi: 10.54796/njb.v11i2.279
Badin, Regis, Gaiani, Claire, Desobry, Stephane, Prakash, Sangeeta, Bhandari, Bhesh and Burgain, Jennifer (2023). Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy. Food Hydrocolloids, 145 109081, 109081. doi: 10.1016/j.foodhyd.2023.109081
Wang, Yue, Han, Lin, Yu, Wanying, Zhao, Weiping, Pan, Jinfeng, Prakash, Sangeeta and Dong, Xiuping (2023). Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system. Food Hydrocolloids, 144 108918, 1-11. doi: 10.1016/j.foodhyd.2023.108918
Khatkar, Sunil Kumar, Khatkar, Anju Boora, Mehta, Nitin, Kaur, Gurkirat, Dhull, Sanju Bala and Prakash, Sangeeta (2023). Effective strategies for elevating the techno-functional properties of milk protein concentrate. Trends in Food Science and Technology, 140 104169, 1-15. doi: 10.1016/j.tifs.2023.104169
Solanki, Divyang, Prakash, Sangeeta, Hans, Nidhi, Nagpal, Tanya, SSM, Satheeshkanth, Sahu, Jatindra K. and Bhandari, Bhesh (2023). Subcritical water hydrolysis of chia seed proteins and their functional characteristics. Food Hydrocolloids, 143 108883, 1-12. doi: 10.1016/j.foodhyd.2023.108883
Rawal, Kirti, Annamalai, Pratheep Kumar, Ningtyas, Dian Widya and Prakash, Sangeeta (2023). Enhancement of emulsion stability and functional properties of hemp protein‐based dairy alternative by different treatments after cellulase hydrolysis. International Journal of Food Science & Technology, 59 (1), 1-10. doi: 10.1111/ijfs.16735
Koirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2023). Shape morphing of foods: mechanism, strategies, and applications. Trends in Food Science and Technology, 139 104135, 1-15. doi: 10.1016/j.tifs.2023.104135
Joshi, Sukirti, Bareen, Mohammed Abdullah, Sahu, Jatindra K., Prakash, Sangeeta and Naik, S.N. (2023). Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printing. Journal of Food Engineering, 353 111549, 1-13. doi: 10.1016/j.jfoodeng.2023.111549
Zhu, Jihui, Tao, Keyu, Prakash, Sangeeta, Zhang, Changquan, Gilbert, Robert G. and Liu, Qiaoquan (2023). Using starch structure to choose rices with an optimal combination of palatability and digestibility. Food Hydrocolloids, 141 108763, 1-11. doi: 10.1016/j.foodhyd.2023.108763
Liu, Yu, Yu, Wanying, Yu, Xiliang, Tong, Qiang, Li, Shouwei, Prakash, Sangeeta and Dong, Xiuping (2023). Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products. Journal of Food Engineering, 349 111454, 1-11. doi: 10.1016/j.jfoodeng.2023.111454
Shahbal, Nazila, Jing, Xueping, Bhandari, Bhesh, Dayananda, Buddhi and Prakash, Sangeeta (2023). Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: implication on high protein concentrations. Food Bioscience, 53 102515, 102515. doi: 10.1016/j.fbio.2023.102515
Huang, Wenkang, Dong, Anran, Pham, Huong Thi, Zhou, Cailtin, Huo, Zhaotong, Wätjen, Anders Peter, Prakash, Sangeeta, Bang-Berthelsen, Claus Heiner and Turner, Mark S. (2023). Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives. Food Microbiology, 112 104243, 1-11. doi: 10.1016/j.fm.2023.104243
Bareen, Mohammed A., Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2023). Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: implications for testing methods. Food Research International, 167 112661, 1-15. doi: 10.1016/j.foodres.2023.112661
Xie, Yisha, Liu, Qingqing, Zhang, Wenwen, Yang, Feng, Zhao, Kangyu, Dong, Xiuping, Prakash, Sangeeta and Yuan, Yongjun (2023). Advances in the potential application of 3d food printing to enhance elderly nutritional dietary intake. Foods, 12 (9) 1842, 1-21. doi: 10.3390/foods12091842
Bareen, Mohammed A., Sahu, Jatindra K., Prakash, Sangeeta, Bhandari, Bhesh and Naik, Satyanarayan (2023). A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing. Journal of Food Engineering, 344 111410, 1-13. doi: 10.1016/j.jfoodeng.2023.111410
Kontogiorgos, Vassilis and Prakash, Sangeeta (2023). Adsorption kinetics and dilatational rheology of plant protein concentrates at the air- and oil-water interfaces. Food Hydrocolloids, 138 108486, 1-8. doi: 10.1016/j.foodhyd.2023.108486
Zhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2023). Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer. Food Structure, 36 100322, 1-11. doi: 10.1016/j.foostr.2023.100322
Yu, Xiliang, Wang, Yue, Zhao, Wenyu, Li, Shouwei, Pan, Jinfeng, Prakash, Sangeeta and Dong, Xiuping (2023). Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste. Food Hydrocolloids, 137 108333, 1-10. doi: 10.1016/j.foodhyd.2022.108333
Wu, Ying, Wu, Jingjing, Meng, Xiaolin, Zhou, Lei, Liu, Wei, Liu, Chengmei, Prakash, Sangeeta and Zhong, Junzhen (2023). The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly. Food Hydrocolloids, 136 108302, 1-9. doi: 10.1016/j.foodhyd.2022.108302
Rawal, Kirti, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2023). Oat flour as a novel stabiliser for designing plant-based Pickering emulsion. Journal of Food Engineering, 340 111300, 1-11. doi: 10.1016/j.jfoodeng.2022.111300
Chen, Dan, Zhao, Zhe, Wu, Yingying, Prakash, Sangeeta and Wan, Jie (2023). Dissolution behaviour of corn starch with different amylose content in ionic liquids. International Journal of Biological Macromolecules, 228, 207-215. doi: 10.1016/j.ijbiomac.2022.12.133
Zhang, Gang, Hu, Shihong, Wang, Xiao, Zhao, Yanna, Liu, Min, Han, Jun, Prakash, Sangeeta, Wang, Zhengping and Ding, Zhuang (2023). Development and performance evaluation of amorphous microencapsules containing lutein nanoparticles via antisolvent precipitation followed by spray/freeze‐drying. International Journal of Food Science and Technology, 58 (1), 62-73. doi: 10.1111/ijfs.16161
Zhao, Zhe, Chen, Dan, Gao, Wanxin, Prakash, Sangeeta and Wan, Jie (2023). Preparation and Characterization of Homogeneous Blend of Dietary Fiber and Starch Based on Ionic Liquids. Starch/Staerke, 76 (3-4) 2300058. doi: 10.1002/star.202300058
Ganesh, Sharanya, Ningtyas, Dian Widya and Prakash, Sangeeta (2022). Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate. Food Bioscience, 49 101914, 1-10. doi: 10.1016/j.fbio.2022.101914
Hadde, Enrico Karsten, Prakash, Sangeeta, Chen, Wei and Chen, Jianshe (2022). Instrumental Texture Assessment of
IDDSI
Texture Levels for Dysphagia Management. Part 2: Texture Modified Foods. Journal of Texture Studies, 53 (5), 617-628. doi: 10.1111/jtxs.12706
Hay, Thomas, Prakash, Sangeeta, Daygon, Venea Dara and Fitzgerald, Melissa (2022). Review of edible Australian flora for colour and flavour additives: appraisal of suitability and ethicality for bushfoods as natural additives to facilitate new industry growth. Trends in Food Science and Technology, 129, 74-87. doi: 10.1016/j.tifs.2022.09.003
Hadde, Enrico Karsten, Prakash, Sangeeta, Chen, Wei and Chen, Jianshe (2022). Instrumental texture assessment of IDDSI texture levels for dysphagia management. part 1: thickened fluids. Journal of Texture Studies, 53 (5), 609-616. doi: 10.1111/jtxs.12707
Xie, Yisha, Yu, Xiliang, Wang, Yue, Yu, Chenxu, Prakash, Sangeeta, Zhu, Beiwei and Dong, Xiuping (2022). Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel. Journal of Food Engineering, 327 111053, 111053. doi: 10.1016/j.jfoodeng.2022.111053
Chao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2022). Effects of variety, early harvest and germination on pasting properties and cooked grain texture of brown rice. Journal of Texture Studies, 53 (4), 503-516. doi: 10.1111/jtxs.12676
Ding, Zhuang, Wang, Xiao, Wang, Lili, Zhao, Yanna, Liu, Min, Liu, Wenlai, Han, Jun, Prakash, Sangeeta and Wang, Zhengping (2022). Characterisation of spray dried microencapsules with amorphous lutein nanoparticles: enhancement of processability, dissolution rate, and storage stability. Food Chemistry, 383 132200, 132200. doi: 10.1016/j.foodchem.2022.132200
Xie, Yisha, Yu, Xiliang, Wang, Zheming, Yu, Chenxu, Prakash, Sangeeta and Dong, Xiuping (2022). The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel. Food Hydrocolloids, 127 107468, 1-10. doi: 10.1016/j.foodhyd.2021.107468
Badin, Regis, Burgain, Jennifer, Desobry, Stephane, Bhandari, Bhesh, Prakash, Sangeeta and Gaiani, Claire (2022). Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution properties. Food Hydrocolloids, 132 107853, 107853. doi: 10.1016/j.foodhyd.2022.107853
Huang, Wenkang, Wätjen, Anders Peter, Prakash, Sangeeta, Bang-Berthelsen, Claus Heiner and Turner, Mark S. (2022). Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives. Microbiology Australia, 43 (2), 79-82. doi: 10.1071/MA22026
Zhang, Xiao, Chen, Dan, Zhao, Zhe, Wan, Jie and Prakash, Sangeeta (2022). Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch. Food Hydrocolloids, 126 107463, 107463. doi: 10.1016/j.foodhyd.2021.107463
Zhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2022). Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment. Current Research in Food Science, 5, 653-664. doi: 10.1016/j.crfs.2022.03.012
Ramdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2022). Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenols. Food Chemistry, 371 131382, 131382. doi: 10.1016/j.foodchem.2021.131382
Chao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2022). Effect of early harvest and variety difference on grain yield and pasting properties of brown rice. Crops, 2 (1), 23-39. doi: 10.3390/crops2010003
Fan, Zhiping, Cheng, Ping, Gao, Yan, Wang, Dawei, Jia, Guangwei, Zhang, Pan, Prakash, Sangeeta, Wang, Zhengping and Han, Jun (2022). Understanding the rheological properties of a novel composite salecan/gellan hydrogels. Food Hydrocolloids, 123 107162, 107162. doi: 10.1016/j.foodhyd.2021.107162
Wan, Jie, Ningtyas, Dian W, Bhandari, Bhesh, Liu, Chengmei and Prakash, Sangeeta (2022). Oral perception of the textural and flavour characteristics of soy‐cow blended emulsions. Journal of Texture Studies, 53 (1), 108-121. doi: 10.1111/jtxs.12641
Solanki, Divyang, Sakure, Amar, Prakash, Sangeeta and Hati, Subrota (2022). Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15. Journal of Food Science and Technology, 59 (9), 3567-3577. doi: 10.1007/s13197-022-05357-9
Fan, Zhiping, Cheng, Ping, Prakash, Sangeeta, Zhang, Pan, Mei, Leixia, Ji, Shilei, Wang, Zhengping and Han, Jun (2021). Rheological investigation of a versatile salecan/curdlan gel matrix. International Journal of Biological Macromolecules, 193 (Part B), 2202-2209. doi: 10.1016/j.ijbiomac.2021.11.051
Ramdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2021). Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gels. Food Research International, 150 (Part A) 110778, 110778. doi: 10.1016/j.foodres.2021.110778
Ningtyas, Dian W., Bhandari, Bhesh and Prakash, Sangeeta (2021). Modulation fat globules of the plant-based cream emulsion: influence of the source of plant proteins. Innovative Food Science and Emerging Technologies, 74 102852, 102852. doi: 10.1016/j.ifset.2021.102852
Dick, Arianna, Gao, Yiheng, Bhandari, Bhesh and Prakash, Sangeeta (2021). Influence of drying method and 3D design on the 4D morphing of beef products. Applied Food Research, 1 (2) 100017, 1-11. doi: 10.1016/j.afres.2021.100017
Chao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2021). Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varieties. Journal of Cereal Science, 102 103345, 103345. doi: 10.1016/j.jcs.2021.103345
Fan, Juan, Annamalai, Pratheep K. and Prakash, Sangeeta (2021). 3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions. Innovative Food Science & Emerging Technologies, 73 102803, 1-10. doi: 10.1016/j.ifset.2021.102803
Dick, Arianna, Dong, Xiuping, Bhandari, Bhesh and Prakash, Sangeeta (2021). The role of hydrocolloids on the 3D printability of meat products. Food Hydrocolloids, 119 106879, 106879. doi: 10.1016/j.foodhyd.2021.106879
Dick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2021). Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients. LWT, 150 111915, 111915. doi: 10.1016/j.lwt.2021.111915
Xie, Yisha, Yu, Xiliang, Wei, Shibiao, Zheng, Jianan, Prakash, Sangeeta and Dong, Xiuping (2021). Impact of homogenization on the physicochemical properties of the cod protein gel. LWT, 149 111841, 1-7. doi: 10.1016/j.lwt.2021.111841
Dabbaghi, Maryam, Namjoshi, Sarika, Panchal, Bhavesh, Grice, Jeffrey E., Prakash, Sangeeta, Roberts, Michael Stephen and Mohammed, Yousuf (2021). Viscoelastic and deformation characteristics of structurally different commercial topical systems. Pharmaceutics, 13 (9) 1351. doi: 10.3390/pharmaceutics13091351
Zhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2021). Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents. Current Research in Food Science, 4, 577-587. doi: 10.1016/j.crfs.2021.08.007
Singh, Jaspal, Dean, Agathe, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2021). Ultra high temperature stability of milk protein concentrate: effect of mineral salts addition. Journal of Food Engineering, 300 110503, 110503. doi: 10.1016/j.jfoodeng.2021.110503
Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2021). Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter. International Dairy Journal, 117 105003, 1-11. doi: 10.1016/j.idairyj.2021.105003
Dick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2021). Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients. Future Foods, 3 100006. doi: 10.1016/j.fufo.2020.100006
Godoi, F. C., Ningtyas, D. W., Geoffroy, Z. and Prakash, S. (2021). Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk. Food Hydrocolloids, 115 106628, 106628. doi: 10.1016/j.foodhyd.2021.106628
Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2021). Influence of emulsifiers and dairy ingredients on manufacturing, microstructure, and physical properties of butter. Foods, 10 (5) 1140, 1-14. doi: 10.3390/foods10051140
Ningtyas, Dian Widya, Hati, Subrota and Prakash, Sangeeta (2021). Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion. Food Chemistry, 343 128553, 1-8. doi: 10.1016/j.foodchem.2020.128553
Shi, Xiaofei, Ding, Yueping, Wan, Jie, Liu, Chengmei, Prakash, Sangeeta and Xia, Xue (2021). Effect of annealing on structural, physicochemical, and in vitro digestive properties of starch from Castanopsis sclerophylla. Starch, 73 (7-8) 2100005, 1-9. doi: 10.1002/star.202100005
Xie, Yisha, Zhao, Wenyu, Yu, Wanying, Lin, Xiaoyu, Tao, Shuaifei, Prakash, Sangeeta and Dong, Xiuping (2021). Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests. Journal of Texture Studies, 52 (2), 240-250. doi: 10.1111/jtxs.12578
Goh, Andrea Shi'en, Ningtyas, Dian Widya, Bhandari, Bhesh and Prakash, Sangeeta (2021). Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study. LWT, 141 110873, 110873. doi: 10.1016/j.lwt.2021.110873
Wang, Xiao, Ding, Zhuang, Zhao, Yanna, Prakash, Sangeeta, Liu, Wenlai, Han, Jun and Wang, Zhengping (2021). Effects of lutein particle size in embedding emulsions on encapsulation efficiency, storage stability, and dissolution rate of microencapsules through spray drying. LWT, 146 111430, 111430. doi: 10.1016/j.lwt.2021.111430
Joshi, Sukirti, Sahu, Jatindra K., Bareen, Mohammed A., Prakash, Sangeeta, Bhandari, Bhesh, Sharma, Nitya and Naik, S.N. (2021). Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties. Food Research International, 141 110111, 110111. doi: 10.1016/j.foodres.2021.110111
Bareen, Mohammed A., Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2021). Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural properties. Journal of Food Engineering, 300 110506. doi: 10.1016/j.jfoodeng.2021.110506
Ningtyas, Dian W., Tam, Bavani, Bhandari, Bhesh and Prakash, Sangeeta (2021). Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel. Food Hydrocolloids, 111 106226, 106226. doi: 10.1016/j.foodhyd.2020.106226
Hadde, Enrico K., Mossel, Brenda, Chen, Jianshe and Prakash, Sangeeta (2021). The safety and efficacy of xanthan gum-based thickeners and their effect in modifying bolus rheology in the therapeutic medical management of dysphagia. Food Hydrocolloids for Health, 1 100038, 1-13. doi: 10.1016/j.fhfh.2021.100038
Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions. Food Chemistry, 333 127538, 127538. doi: 10.1016/j.foodchem.2020.127538
Ramdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2020). Physical and mechanical properties of alginate based composite gels. Trends in Food Science and Technology, 106, 150-159. doi: 10.1016/j.tifs.2020.10.002
Zhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2020). Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. International Dairy Journal, 110 104794, 1-10. doi: 10.1016/j.idairyj.2020.104794
Dick, Arianna, Bhandari, Bhesh, Dong, Xiuping and Prakash, Sangeeta (2020). Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food. Food Hydrocolloids, 107 105940, 105940. doi: 10.1016/j.foodhyd.2020.105940
Adhikari, Bhaskar Mani, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. International Dairy Journal, 109 104789, 1-10. doi: 10.1016/j.idairyj.2020.104789
Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages. Journal of Food Science, 85 (10) 1750-3841.15397, 3012-3019. doi: 10.1111/1750-3841.15397
Ding, Zhuang, Tao, Tao, Wang, Xiao, Prakash, Sangeeta, Zhao, Yanna, Han, Jun and Wang, Zhengping (2020). Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray drying. International Journal of Food Science and Technology, 55 (7) ijfs.14544, 2872-2882. doi: 10.1111/ijfs.14544
Ding, Yueping, Wan, Jie, Liu, Chengmei, Shi, Xiaofei, Xia, Xue, Prakash, Sangeeta and Zhang, Xiao (2020). Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla. Food Hydrocolloids, 103 105693, 105693. doi: 10.1016/j.foodhyd.2020.105693
Fan, Zhiping, Cheng, Ping, Liu, Min, Prakash, Sangeeta, Han, Jun, Ding, Zhuang, Zhao, Yanna and Wang, Zhengping (2020). Dynamic crosslinked and injectable biohydrogels as extracellular matrix mimics for the delivery of antibiotics and 3D cell culture. RSC Advances, 10 (33), 19587-19599. doi: 10.1039/d0ra02218g
Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. LWT, 126 109308, 1-9. doi: 10.1016/j.lwt.2020.109308
Zhang, Ning, Liu, Chunhong, Jin, Li, Zhang, Ruiyan, Siebert, Hans-Christian, Wang, Zhengping, Prakash, Sangeeta, Yin, Xiaohan, Li, Jing, Hou, Danping, Sun, Bin and Liu, Min (2020). Influence of long-chain/medium-chain triglycerides and whey protein/tween 80 ratio on the stability of phosphatidylserine emulsions (O/W). ACS Omega, 5 (14), 7792-7801. doi: 10.1021/acsomega.9b03702
Ding, Zhuang, Tao, Tao, Yin, Xiaohan, Prakash, Sangeeta, Wang, Xiao, Zhao, Yanna, Han, Jun and Wang, Zhengping (2020). Improved encapsulation efficiency and storage stability of spray dried microencapsulated lutein with carbohydrates combinations as encapsulating material: microencapsulated spray-dried lutein. LWT, 124 109139, 109139. doi: 10.1016/j.lwt.2020.109139
Sharma Khanal, Bal Kumari, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2020). Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate. Journal of Food Engineering, 270 109749, 109749. doi: 10.1016/j.jfoodeng.2019.109749
Hati, Subrota, Ningtyas, Dian W., Khanuja, Jassimran Kaur and Prakash, Sangeeta (2020). beta-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk. Food Bioscience, 34 100542, 100542. doi: 10.1016/j.fbio.2020.100542
Dong, Xiuping, Pan, Yuxi, Zhao, Wenyu, Huang, Ying, Qu, Wenhui, Pan, Jinfeng, Qi, Hang and Prakash, Sangeeta (2020). Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi. LWT- Food Science and Technology, 124 109123, 1-8. doi: 10.1016/j.lwt.2020.109123
Nawaz, Malik Adil, Singh, Tanoj Kumar, Tan, Melvin, Prakash, Sangeeta, Fukai, Shu and Bhandari, Bhesh (2020). Acetylation of intact white rice grains to alter the physicochemical properties. Journal of Cereal Science, 92 102928, 1-9. doi: 10.1016/j.jcs.2020.102928
Liu, Zhenbin, Dick, Arianna, Prakash, Sangeeta, Bhandari, Bhesh and Zhang, Min (2020). Texture modification of 3D printed air-fried potato snack by varying its internal structure with the potential to reduce oil content. Food and Bioprocess Technology, 13 (3), 564-576. doi: 10.1007/s11947-020-02408-x
Liu, Lili, Yang, Xiaopan, Bhandari, Bhesh, Meng, Yuanyuan and Prakash, Sangeeta (2020). Optimization of the formulation and properties of 3D-printed complex egg white protein objects. Foods, 9 (2) 9020164, 164. doi: 10.3390/foods9020164
Tao, Keyu, Yu, Wenwen, Prakash, Sangeeta and Gilbert, Robert G. (2020). Investigating cooked rice textural properties by instrumental measurements. Food Science and Human Wellness, 9 (2), 130-135. doi: 10.1016/j.fshw.2020.02.001
Sylvester, M., Bhandari, B. and Prakash, S. (2020). 3D food printing as a promising tool for food fabrication: 3D printing of chocolate. Food Research, 4, 42-53. doi: 10.26656/fr.2017.4(S6).054
Abesinghe, A. M.N.L., Vidanarachchi, J. K., Islam, N., Prakash, S., Silva, K. F.S.T., Bhandari, B. and Karim, M. A. (2020). Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: a comparison with shear-homogenization. Innovative Food Science and Emerging Technologies, 59 102237, 102237. doi: 10.1016/j.ifset.2019.102237
Tao, Keyu, Yu, Wenwen, Prakash, Sangeeta and Gilbert, Robert G. (2019). High-amylose rice: starch molecular structural features controlling cooked rice texture and preference. Carbohydrate Polymers, 219, 251-260. doi: 10.1016/j.carbpol.2019.05.031
Mantihal, Sylvester, Prakash, Sangeeta and Bhandari, Bhesh (2019). Texture‐modified 3D printed dark chocolate: sensory evaluation and consumer perception study. Journal of Texture Studies, 50 (5) jtxs.12472, 386-399. doi: 10.1111/jtxs.12472
Tao, Tao, Ding, Zhuang, Hou, Danping, Prakash, Sangeeta, Zhao, Yanna, Fan, Zhiping, Zhang, Demeng, Wang, Zhengping, Liu, Min and Han, Jun (2019). Influence of polysaccharide as co-encapsulant on powder characteristics, survival and viability of microencapsulated Lactobacillus paracasei Lpc-37 by spray drying. Journal of Food Engineering, 252, 10-17. doi: 10.1016/j.jfoodeng.2019.02.009
Dick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2019). 3D printing of meat. Meat Science, 153, 35-44. doi: 10.1016/j.meatsci.2019.03.005
Mantihal, Sylvester, Prakash, Sangeeta and Bhandari, Bhesh (2019). Textural modification of 3D printed dark chocolate by varying internal infill structure. Food Research International, 121, 648-657. doi: 10.1016/j.foodres.2018.12.034
Dick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2019). Post-processing feasibility of composite-layer 3D printed beef. Meat Science, 153, 9-18. doi: 10.1016/j.meatsci.2019.02.024
Truong, Tuyen, Prakash, Sangeeta and Bhandari, Bhesh (2019). Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels. Food Chemistry, 285, 86-93. doi: 10.1016/j.foodchem.2019.01.134
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control, 100, 8-16. doi: 10.1016/j.foodcont.2018.12.048
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour. Food Research International, 120, 586-594. doi: 10.1016/j.foodres.2018.11.009
Ramdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2019). Time dependent gelling properties of cuboid alginate gels made by external gelation method: effects of alginate-CaCl2 solution ratios and pH. Food Hydrocolloids, 90, 232-240. doi: 10.1016/j.foodhyd.2018.12.022
Cong, Shuang, Wang, Nanying, Wang, Keni, Wu, Yanyang, Li, Dongmei, Song, Yukun, Prakash, Sangeeta and Tan, Mingqian (2019). Fluorescent nanoparticles in the popular pizza: Properties, biodistribution and cytotoxicity. Food and Function, 10 (5), 2408-2416. doi: 10.1039/c8fo01944d
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
Mantihal, Sylvester, Prakash, Sangeeta, Godoi, Fernanda Condi and Bhandari, Bhesh (2019). Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate. Food Research International, 119, 161-169. doi: 10.1016/j.foodres.2019.01.056
Zhong, Junzhen, Yu, Hongda, Tu, Yue, Zhou, Lei, Liu, Wei, Luo, Shunjing, Liu, Chengmei and Prakash, Sangeeta (2019). Comparison of antigenicity and conformational changes to β-lactoglobulin following kestose glycation reaction with and without dynamic high-pressure microfluidization treatment. Food Chemistry, 278, 491-496. doi: 10.1016/j.foodchem.2018.11.094
Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). 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). Journal of Food Engineering, 246, 86-94. doi: 10.1016/j.jfoodeng.2018.11.003
Zhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2019). Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids. Food Hydrocolloids, 89, 874-884. doi: 10.1016/j.foodhyd.2018.12.005
Dong, Xiuping, Huang, Ying, Pan, Yuxi, Wang, Kexin, Prakash, Sangeeta and Zhu, Beiwei (2019). Investigation of sweet potato starch as a structural enhancer for three-dimensional printing of Scomberomorus niphonius surimi. Journal of Texture Studies, 50 (4) jtxs.12398, 316-324. doi: 10.1111/jtxs.12398
Abesinghe, A. M. N. L., Islam, N., Vidanarachchi, J. K., Prakash, S., Silva, K. F. S. T. and Karim, M. A. (2019). Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria. International Dairy Journal, 90, 1-14. doi: 10.1016/j.idairyj.2018.10.006
Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: heat induced protein interactions. Food Research International, 116, 103-113. doi: 10.1016/j.foodres.2018.12.049
Sharma Khanal, Bal Kumari, Budiman, Chrysanthea, Hodson, Mark P., Plan, Manuel R.R., Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. Journal of Food Engineering, 242, 94-105. doi: 10.1016/j.jfoodeng.2018.08.019
Liu, Zhenbin, Bhandari, Bhesh, Prakash, Sangeeta, Mantihal, Sylvester and Zhang, Min (2019). Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing. Food Hydrocolloids, 87, 413-424. doi: 10.1016/j.foodhyd.2018.08.026
Zhu, Yang, Bhandari, Bhesh, Pang, Zhihua, Liu, Xinqi and Prakash, Sangeeta (2019). Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution. LWT, 100, 150-157. doi: 10.1016/j.lwt.2018.10.042
Liu, Lili, Meng, Yuanyuan, Bhandari, Bhesh, Dai, Xiaoning, Chen, Ke, Zhu, Yang and Prakash, Sangeeta (2019). Correction: 3D printing complex egg white protein objects: properties and optimization. Food and Bioprocess Technology, 12 (2), 280-280. doi: 10.1007/s11947-018-2219-x
Zhong, Junzhen, Fu, Shanlin, Yu, Hongda, Zhou, Lei, Liu, Wei, Liu, Chengmei and Prakash, Sangeeta (2019). Antigenicity of β-lactoglobulin reduced by combining with oleic acid during dynamic high-pressure microfluidization: multi-spectroscopy and molecule dynamics simulation analysis. Journal of Dairy Science, 102 (1), 145-154. doi: 10.3168/jds.2018-14898
Zhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2018). Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products. Food Hydrocolloids, 84, 292-302. doi: 10.1016/j.foodhyd.2018.06.016
Qamar, Sadia, Bhandari, Bhesh and Prakash, Sangeeta (2018). Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion. Food Research International, 116, 1374-1385. doi: 10.1016/j.foodres.2018.10.028
Khanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta, Liu, Dasong, Zhou, Peng and Bansal, Nidhi (2018). Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocolloids, 83, 97-108. doi: 10.1016/j.foodhyd.2018.03.015
Liu, Zhenbin, Bhandari, Bhesh, Prakash, Sangeeta and Zhang, Min (2018). Creation of internal structure of mashed potato construct by 3D printing and its textural properties. Food Research International, 111, 534-543. doi: 10.1016/j.foodres.2018.05.075
Dong, Xiuping, Hou, Yawen, Wang, Yang, Xu, Xianbing, Wang, Kexin, Zhao, Meiyu, Prakash, Sangeeta and Yu, Chenxu (2018). Effect of temperature-time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai). Journal of Texture Studies, 49 (5), 503-511. doi: 10.1111/jtxs.12354
Ng, Sophia Bao Xian, Nguyen, Phuong T M, Bhandari, Bhesh and Prakash, Sangeeta (2018). Influence of different functional ingredients on physical properties, rheology, tribology and oral perceptions of no fat stirred yoghurt. Journal of Texture Studies, 49 (3), 274-285. doi: 10.1111/jtxs.12307
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). 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
Nguyen, Thao T.P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2018). In vitro lipolysis of dairy and soy based infant formula. Food Research International, 106, 696-705. doi: 10.1016/j.foodres.2018.01.003
Nawaz, Malik Adil, Fukai, Shu, Prakash, Sangeeta and Bhandari, Bhesh (2018). Effect of starch modification in the whole white rice grains on physicochemical properties of two contrasting rice varieties. Journal of Cereal Science, 80, 143-149. doi: 10.1016/j.jcs.2018.02.007
Nawaz, Malik A., Fukai, Shu, Prakash, Sangeeta and Bhandari, Bhesh (2018). Effects of three types of modified atmospheric packaging on the physicochemical properties of selected glutinous rice. Journal of Stored Products Research, 76, 85-95. doi: 10.1016/j.jspr.2018.01.005
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). 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
Yang, Fan, Zhang, Min, Prakash, Sangeeta and Liu, Yaping (2018). Physical properties of 3D printed baking dough as affected by different compositions. Innovative Food Science and Emerging Technologies, 49, 202-210. doi: 10.1016/j.ifset.2018.01.001
Dong, Xiu-Ping, Li, De-Yang, Huang, Ying, Wu, Qiong, Liu, Wen-Tao, Qin, Lei, Zhou, Da-Yong, Prakash, Sangeeta and Yu, Chen-xu (2018). Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods. International Journal of Food Properties, 21 (1), 1972-1985. doi: 10.1080/10942912.2018.1494196
Liu, Lili, Li, Yu, Prakash, Sangeeta, Dai, Xiaoning and Meng, Yuanyuan (2018). Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics. International Journal of Food Properties, 21 (1), 395-406. doi: 10.1080/10942912.2018.1424198
Nawaz, Malik A., Fukai, Shu, Prakash, Sangeeta and Bhandari, Bhesh (2018). Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars. International Journal of Food Properties, 21 (1), 1896-1910. doi: 10.1080/10942912.2018.1503301
Wang, Yong, Truong, Tuyen, Wang, Bao, Prakash, Sangeeta and Bhandari, Bhesh (2017). Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses. Sugar Tech, 20 (5), 1-11. doi: 10.1007/s12355-017-0570-2
Mantihal, Sylvester, Prakash, Sangeeta, Condi Godoi, Fernanda and Bhandari, Bhesh (2017). Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling. Innovative Food Science and Emerging Technologies, 44, 21-29. doi: 10.1016/j.ifset.2017.09.012
Nguyen, Phuong T. M., Kravchuk, Olena, Bhandari, Bhesh and Prakash, Sangeeta (2017). Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids, 72, 90-104. doi: 10.1016/j.foodhyd.2017.05.035
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
Godoi, Fernanda C., Bhandari, Bhesh R. and Prakash, Sangeeta (2017). Tribo-rheology and sensory analysis of a dairy semi-solid. Food Hydrocolloids, 70, 240-250. doi: 10.1016/j.foodhyd.2017.04.011
Panchal, Bhavesh R., Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of fat globule size on the churnability of dairy cream. Food Research International, 99 (1), 229-238. doi: 10.1016/j.foodres.2017.05.027
Calingacion, Mariafe, Mumm, Roland, Tan, Kevin, Quiatchon-Baeza, Lenie, Concepcion, Jeanaflor C.T., Hageman, Jos A., Prakash, Sangeeta, Fitzgerald, Melissa and Hall, Robert D. (2017). A multidisciplinary phenotyping and genotyping analysis of a mapping population enables quality to be combined with yield in rice. Frontiers in Molecular Biosciences, 4 (MAY) 32. doi: 10.3389/fmolb.2017.00032
Pang, Zhihua, Deeth, Hilton, Yang, Hongshun, Prakash, Sangeeta and Bansal, Nidhi (2017). Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt. Journal of Dairy Science, 100 (5), 3436-3447. doi: 10.3168/jds.2016-11881
Li, Hongyan, Fitzgerald, Melissa A., Prakash, Sangeeta, Nicholson, Timothy M. and Gilbert, Robert G. (2017). The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. Scientific Reports, 7 (1) 43713, 43713. doi: 10.1038/srep43713
Khanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2017). Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels. Food Biophysics, 12 (2), 141-150. doi: 10.1007/s11483-017-9470-y
Nguyen, Thao T. P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2016). In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybean. Food and Function, 7 (12), 4908-4919. doi: 10.1039/C6FO01240J
Nguyen, Phuong T. M., Nguyen, Tuan A. H., Bhandari, Bhesh and Prakash, Sangeeta (2016). Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement. Journal of Food Engineering, 185, 1-8. doi: 10.1016/j.jfoodeng.2016.03.026
Kosasih, Leni, Bhandari, Bhesh, Prakash, Sangeeta, Bansal, Nidhi and Gaiani, Claire (2016). Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage. Journal of Food Engineering, 179, 68-77. doi: 10.1016/j.jfoodeng.2016.02.005
Godoi, Fernanda C., Prakash, Sangeeta and Bhandari, Bhesh R. (2016). 3d printing technologies applied for food design: status and prospects. Journal of Food Engineering, 179, 44-54. doi: 10.1016/j.jfoodeng.2016.01.025
Kosasih, Leni, Bhandari, Bhesh, Prakash, Sangeeta, Bansal, Nidhi and Gaiani, Claire (2016). Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures. International Dairy Journal, 56, 4-12. doi: 10.1016/j.idairyj.2015.12.009
Dick Zambrano, Arianna, Bhandari, Bhesh, Ho, Binh and Prakash, Sangeeta (2016). Retrogradation – digestibility relationship of selected glutinous and non-glutinous fresh and stale cooked rice. International Journal of Food Properties, 19 (11), 1-15. doi: 10.1080/10942912.2016.1168838
Daygon, Venea Dara, Prakash, Sangeeta, Calingacion, Mariafe, Riedel, Arthur, Ovenden, Ben, Snell, Peter, Mitchell, Jaquie and Fitzgerald, Melissa (2016). Understanding the Jasmine phenotype of rice through metabolite profiling and sensory evaluation. Metabolomics, 12 (4) 63, 1-15. doi: 10.1007/s11306-016-0989-6
Li, Hongyan, Prakash, Sangeeta, Nicholson, Timothy M., Fitzgerald, Melissa A. and Gilbert, Robert G. (2016). The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food Chemistry, 196, 702-711. doi: 10.1016/j.foodchem.2015.09.112
Li, Hongyan, Prakash, Sangeeta, Nicholson, Timothy M., Fitzgerald, Melissa A. and Gilbert, Robert G. (2016). Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. Carbohydrate Polymers, 146, 253-263. doi: 10.1016/j.carbpol.2016.03.045
Pang, Zhihua, Deeth, Hilton, Prakash, Sangeeta and Bansal, Nidhi (2016). Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt. Journal of Food Engineering, 169 8284, 27-37. doi: 10.1016/j.jfoodeng.2015.08.007
Nguyen, Phuong T. M., Bhandari, Bhesh and Prakash, Sangeeta (2016). Tribological method to measure lubricating properties of dairy products. Journal of Food Engineering, 168, 27-34. doi: 10.1016/j.jfoodeng.2015.07.011
Nguyen, Thao T. P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2015). Gastro intestinal digestion of dairy and soy proteins in infant formulas: an in vitro study. Food Research International, 76 (Part 3), 348-358. doi: 10.1016/j.foodres.2015.07.030
Nguyen, Thao, Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2015). A comprehensive review on in vitro digestion of infant formula. Food Research International, 76 (Part 3), 373-386. doi: 10.1016/j.foodres.2015.07.016
Roura, Eugeni, Aldayyani, Asya, Thavaraj, Pridhuvi, Prakash, Sangeeta, Greenway, Delma, Thomas, Walter G., Meyerhof, Wolfgang, Roudnitzky, Natacha and Foster, Simon R. (2015). Variability in human bitter taste sensitivity to chemically diverse compounds can be accounted for by differential TAS2R activation. Chemical Senses, 40 (6), 427-435. doi: 10.1093/chemse/bjv024
Abdulghani, Atallah H., Prakash, Sangeeta, Ali, Mahmood Y. and Deeth, Hilton C. (2015). Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc. Dairy Science and Technology, 95 (1), 33-46. doi: 10.1007/s13594-014-0188-z
Prakash, Sangeeta, Kravchuk, Olena and Deeth, Hilton (2015). Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing. Journal of Food Engineering, 153, 45-52. doi: 10.1016/j.jfoodeng.2014.12.009
Chen, Jianshe, Liu, Zhenyu and Prakash, Sangeeta (2014). Lubrication studies of fluid food using a simple experimental set up. Food Hydrocolloids, 42 (1), 100-105. doi: 10.1016/j.foodhyd.2014.01.003
Prakash, Sangeeta, Ma, Qian and Bhandari, Bhesh (2014). Rheological behaviour of selected commercially available baby formulas in simulated human digestive system. Food Research International, 64, 889-895. doi: 10.1016/j.foodres.2014.08.028
Prakash, Sangeeta, Tan, Daniel Dan Yi and Chen, Jianshe (2013). Applications of tribology in studying food oral processing and texture perception. Food Research International, 54 (2), 1627-1635. doi: 10.1016/j.foodres.2013.10.010
Prakash, Sangeeta, Huppertz, Thom, Karvchuk, Olena and Deeth, Hilton (2010). Ultra-high-temperature processing of chocolate flavoured milk. Journal of Food Engineering, 96 (2), 179-184. doi: 10.1016/j.jfoodeng.2009.07.008
Prakash, S., Huppertz, T., Kravchuk, O. and Deeth, H. (2009). Ultra-high-temperature processing of chocolate flavoured milk. Journal of Food Engineering, 96 (2), 179-184. doi: 10.1016/j.foodeng.2009.07.008
Prakash, S., Datta, N., Lewis, M. J. and Deeth, H. C. (2007). Reducing fouling during UHT treatment of goat's milk. Milchwissenschaft-milk Science International, 62 (1), 16-19.
Prakash, Sangeeta, Datta, Nivedita and Deeth, Hilton C. (2005). Methods of detecting fouling caused by heating of milk. Food Reviews International, 21 (3), 267-293. doi: 10.1080/FRI-200061609
Prakash, S., Jha, S. K. and Datta, N. (2004). Performance evaluation of blanched carrots dried by three different driers. Journal of Food Engineering, 62 (3), 305-313. doi: 10.1016/S0260-8774(03)00244-9
Thesis
Prakash, Sangeeta (2007). Burn-on in ultra-high-temperature processing of milk. PhD Thesis, School of Land, Crop and Food Sciences, The University of Queensland. doi: 10.14264/135578