The University of Queensland

Dairy Fat Products and Functionality : Fundamental Science and Technology

Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash eds. (2020). Dairy Fat Products and Functionality : Fundamental Science and Technology. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4

Microbial proteases for production of bioactive peptides

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

3D printing of plant-based foods

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

Plant-based food as a sustainable source of food for the future

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

Improving the functionality of chocolate by incorporating vegetal extracts

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

3D Printing: Technologies, Fundamentals, and Applications in Food Industries

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) Springer Nature. doi: 10.1007/978-981-19-1746-2_7

Fat-reduced cream cheeses

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

Tribological properties of liquid milks and dairy fat structured products

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

An introduction to the principles of 3D food printing

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

Future outlook of 3D food printing

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

Preface

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

From rheology to tribology: applications of tribology in studying food oral processing and texture perception

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

Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy

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

Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system

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

Subcritical water hydrolysis of chia seed proteins and their functional characteristics

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

Effective strategies for elevating the techno-functional properties of milk protein concentrate

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 & Technology, 140 104169, 104169. doi: 10.1016/j.tifs.2023.104169

Shape morphing of foods: Mechanism, strategies, and applications

Koirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2023). Shape morphing of foods: Mechanism, strategies, and applications. Trends in Food Science & Technology, 139 104135, 104135. doi: 10.1016/j.tifs.2023.104135

Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printing

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

Using starch structure to choose rices with an optimal combination of palatability and digestibility

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

Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products

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

Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: implication on high protein concentrations

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

Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives

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

A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing

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

Adsorption kinetics and dilatational rheology of plant protein concentrates at the air- and oil-water interfaces

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

Advances in the potential application of 3d food printing to enhance elderly nutritional dietary intake

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

Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: implications for testing methods

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

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

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

Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste

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

Oat flour as a novel stabiliser for designing plant-based Pickering emulsion

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

The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly

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

Dissolution behaviour of corn starch with different amylose content in ionic liquids

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

Development and performance evaluation of amorphous microencapsules containing lutein nanoparticles via antisolvent precipitation followed by spray/freeze‐drying

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

Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate

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

Instrumental Texture Assessment of IDDSI Texture Levels for Dysphagia Management. Part 2: Texture Modified Foods

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

Instrumental texture assessment of IDDSI texture levels for dysphagia management. part 1: thickened fluids

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

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

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

Effects of variety, early harvest and germination on pasting properties and cooked grain texture of brown rice

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

Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel

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

Characterisation of spray dried microencapsules with amorphous lutein nanoparticles: enhancement of processability, dissolution rate, and storage stability

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

Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives

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

Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution properties

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

The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel

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

Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch

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

Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment

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

Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenols

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

Effect of early harvest and variety difference on grain yield and pasting properties of brown rice

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

Oral perception of the textural and flavour characteristics of soy‐cow blended emulsions

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

Understanding the rheological properties of a novel composite salecan/gellan hydrogels

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

Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15

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

Rheological investigation of a versatile salecan/curdlan gel matrix

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

Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gels

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

Influence of drying method and 3D design on the 4D morphing of beef products

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

Modulation fat globules of the plant-based cream emulsion: influence of the source of plant proteins

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

Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varieties

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

3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions

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

Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients

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

The role of hydrocolloids on the 3D printability of meat products

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

Impact of homogenization on the physicochemical properties of the cod protein gel

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

Viscoelastic and deformation characteristics of structurally different commercial topical systems

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

Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents

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

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

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

Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter

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

Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients

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

Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk

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

Influence of emulsifiers and dairy ingredients on manufacturing, microstructure, and physical properties of butter

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

Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion

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

Effect of annealing on structural, physicochemical, and in vitro digestive properties of starch from Castanopsis sclerophylla

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

Effects of lutein particle size in embedding emulsions on encapsulation efficiency, storage stability, and dissolution rate of microencapsules through spray drying

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

Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study

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

Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests

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

Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties

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

Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural properties

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

Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel

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

The safety and efficacy of xanthan gum-based thickeners and their effect in modifying bolus rheology in the therapeutic medical management of dysphagia

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

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

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

Physical and mechanical properties of alginate based composite gels

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

Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture

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

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

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

Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream

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

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

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

Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray drying

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

Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla

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

Dynamic crosslinked and injectable biohydrogels as extracellular matrix mimics for the delivery of antibiotics and 3D cell culture

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

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

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

Influence of long-chain/medium-chain triglycerides and whey protein/tween 80 ratio on the stability of phosphatidylserine emulsions (O/W)

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

Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi

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

Improved encapsulation efficiency and storage stability of spray dried microencapsulated lutein with carbohydrates combinations as encapsulating material: microencapsulated spray-dried lutein

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

Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate

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

beta-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk

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

Acetylation of intact white rice grains to alter the physicochemical properties

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

Texture modification of 3D printed air-fried potato snack by varying its internal structure with the potential to reduce oil content

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

3D food printing as a promising tool for food fabrication: 3D printing of chocolate

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

Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: a comparison with shear-homogenization

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

Investigating cooked rice textural properties by instrumental measurements

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

Optimization of the formulation and properties of 3D-printed complex egg white protein objects

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

High-amylose rice: starch molecular structural features controlling cooked rice texture and preference

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

Texture‐modified 3D printed dark chocolate: sensory evaluation and consumer perception study

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

3D printing of meat

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

Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels

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

Influence of polysaccharide as co-encapsulant on powder characteristics, survival and viability of microencapsulated Lactobacillus paracasei Lpc-37 by spray drying

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

Post-processing feasibility of composite-layer 3D printed beef

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

Textural modification of 3D printed dark chocolate by varying internal infill structure

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

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour

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

The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

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

Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate

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

Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosus

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

Fluorescent nanoparticles in the popular pizza: Properties, biodistribution and cytotoxicity

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

Time dependent gelling properties of cuboid alginate gels made by external gelation method: effects of alginate-CaCl2 solution ratios and pH

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

Comparison of antigenicity and conformational changes to β-lactoglobulin following kestose glycation reaction with and without dynamic high-pressure microfluidization treatment

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

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)

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

Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids

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

Investigation of sweet potato starch as a structural enhancer for three-dimensional printing of Scomberomorus niphonius surimi

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

Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria

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

Correction: 3D printing complex egg white protein objects: properties and optimization

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

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

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

Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

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

Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution

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

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

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

Antigenicity of β-lactoglobulin reduced by combining with oleic acid during dynamic high-pressure microfluidization: multi-spectroscopy and molecule dynamics simulation analysis

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

Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products

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

Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion

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

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

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

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

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

Effect of temperature-time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai)

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

Influence of different functional ingredients on physical properties, rheology, tribology and oral perceptions of no fat stirred yoghurt

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

Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture

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

In vitro lipolysis of dairy and soy based infant formula

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

Effect of starch modification in the whole white rice grains on physicochemical properties of two contrasting rice varieties

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

Effects of three types of modified atmospheric packaging on the physicochemical properties of selected glutinous rice

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

Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol

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

Physical properties of 3D printed baking dough as affected by different compositions

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

Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars

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

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

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

Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

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

Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses

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

Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

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

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

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

A tribological analysis of cream cheeses manufactured with different fat content

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

Effect of fat globule size on the churnability of dairy cream

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

Tribo-rheology and sensory analysis of a dairy semi-solid

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

A multidisciplinary phenotyping and genotyping analysis of a mapping population enables quality to be combined with yield in rice

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

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt

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

The molecular structural features controlling stickiness in cooked rice, a major palatability determinant

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

Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels

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

In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybean

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

Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement

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

Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage

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

3d printing technologies applied for food design: status and prospects

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

Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures

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

Retrogradation – digestibility relationship of selected glutinous and non-glutinous fresh and stale cooked rice

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

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

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

Understanding the Jasmine phenotype of rice through metabolite profiling and sensory evaluation

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

Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch

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

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

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

Tribological method to measure lubricating properties of dairy products

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

A comprehensive review on in vitro digestion of infant formula

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

Gastro intestinal digestion of dairy and soy proteins in infant formulas: an in vitro study

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

Variability in human bitter taste sensitivity to chemically diverse compounds can be accounted for by differential TAS2R activation

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

Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing

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

Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc

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

Lubrication studies of fluid food using a simple experimental set up

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

Rheological behaviour of selected commercially available baby formulas in simulated human digestive system

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

Applications of tribology in studying food oral processing and texture perception

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

Ultra-high-temperature processing of chocolate flavoured milk

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

Ultra-high-temperature processing of chocolate flavoured milk

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

Reducing fouling during UHT treatment of goat's milk

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.

Methods of detecting fouling caused by heating of milk

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

Performance evaluation of blanched carrots dried by three different driers

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

BURN-ON IN ULTRA-HIGH-TEMPERATURE PROCESSING OF MILK

Sangeeta Prakash (2007). BURN-ON IN ULTRA-HIGH-TEMPERATURE PROCESSING OF MILK. PhD Thesis, School of Land, Crop and Food Sciences, The University of Queensland.