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2026 Journal Article Balancing lubrication and structural integrity in 3D-printed plant-based meat analogues through partial oil substitution with aloe gel and flaxseed mucilageFan, Yue, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2026). Balancing lubrication and structural integrity in 3D-printed plant-based meat analogues through partial oil substitution with aloe gel and flaxseed mucilage. Food Hydrocolloids, 175 112544, 112544-175. doi: 10.1016/j.foodhyd.2026.112544 |
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2026 Journal Article High-pressure homogenised rice bran nanofibers as stabilisers in pickering emulsions: Interfacial behaviour, emulsification efficiency and oxidative stabilityYadav, K C, Bhandari, Bhesh, Mitchell, Jaquie and Prakash, Sangeeta (2026). High-pressure homogenised rice bran nanofibers as stabilisers in pickering emulsions: Interfacial behaviour, emulsification efficiency and oxidative stability. Bioresource Technology, 447 134269, 134269-447. doi: 10.1016/j.biortech.2026.134269 |
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2026 Journal Article Tannic acid and carboxymethyl cellulose synergy for high-fidelity 3D printing of fish gelatin: enhanced thermal, mechanical and rheological propertiesZhou, Mengdi, Wang, Yue, Yu, Xiliang, Prakash, Sangeeta and Dong, Xiuping (2026). Tannic acid and carboxymethyl cellulose synergy for high-fidelity 3D printing of fish gelatin: enhanced thermal, mechanical and rheological properties. Food Research International, 231 118765, 118765. doi: 10.1016/j.foodres.2026.118765 |
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2026 Journal Article Vitamin D-loaded microcapsule-cod protein composite gels: texture, oral processing, and digestive propertiesWang, Yue, Yu, Xiliang, Zhao, Weiping, Liu, Shiyi, Prakash, Sangeeta and Dong, Xiuping (2026). Vitamin D-loaded microcapsule-cod protein composite gels: texture, oral processing, and digestive properties. Food Hydrocolloids, 173 112191, 112191. doi: 10.1016/j.foodhyd.2025.112191 |
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2026 Journal Article Morphing Foods: Recent progress and future innovationsKoirala, Sushil, Li, Ruoyao, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2026). Morphing Foods: Recent progress and future innovations. Current Opinion in Food Science, 68 101388, 1-8. doi: 10.1016/j.cofs.2026.101388 |
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2026 Journal Article Non-thermal extraction and modification of chia seed mucilage using Pulsed electric fieldSolanki, Divyang, Punzalan, Jervee M., Oey, Indrawati, Meriaux, Adeline, Gordon, Keith C., Bhandari, Bhesh, Sahu, Jatindra K. and Prakash, Sangeeta (2026). Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field. Food Hydrocolloids, 172 (Part 1) 111954, 1-21. doi: 10.1016/j.foodhyd.2025.111954 |
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2026 Journal Article Chickpea protein: novel stabilizer for sturgeon restructured productsWang, Yue, Liu, Jiaqi, Zhao, Weiping, Yang, Jinye, Pan, Jinfeng, Prakash, Sangeeta and Dong, Xiuping (2026). Chickpea protein: novel stabilizer for sturgeon restructured products. Journal of Food Engineering, 404 112762, 112762. doi: 10.1016/j.jfoodeng.2025.112762 |
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2026 Journal Article Enhancing functional and structural properties of chia seed flour through combined pH shifting and high-speed homogenizationSolanki, Divyang Kantilal, Bhandari, Bhesh, Annamalai, Pratheep Kumar, Sahu, Jatindra K. and Prakash, Sangeeta (2026). Enhancing functional and structural properties of chia seed flour through combined pH shifting and high-speed homogenization. Sustainable Food Technology. doi: 10.1039/d5fb00841g |
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2026 Journal Article Mechanistic Insights into the Interfacial Rheology of Cellulose Nanofibers from Rice bran for Stabilising Pickering EmulsionsYadav, K.C., Mitchell, Jaquie, Bhandari, Bhesh and Prakash, Sangeeta (2026). Mechanistic Insights into the Interfacial Rheology of Cellulose Nanofibers from Rice bran for Stabilising Pickering Emulsions. Journal of Food Engineering, 412 112991, 112991-412. doi: 10.1016/j.jfoodeng.2026.112991 |
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2026 Journal Article Effect of reheating methods on the structural integrity and IDDSI compliance of multicomponent 3D-printed dysphagia-oriented foodsYellapantula, Shreya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2026). Effect of reheating methods on the structural integrity and IDDSI compliance of multicomponent 3D-printed dysphagia-oriented foods. Innovative Food Science & Emerging Technologies, 107 104328, 1-12. doi: 10.1016/j.ifset.2025.104328 |
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2025 Journal Article Uncovering the impact of homogenization and dietary fiber on the in vitro digestion of cod protein composite gelXie, Yisha, Huang, Yizhen, Prakash, Sangeeta, Zhu, Yang and Dong, Xiuping (2025). Uncovering the impact of homogenization and dietary fiber on the in vitro digestion of cod protein composite gel. Food Safety and Health fsh3.70067. doi: 10.1002/fsh3.70067 |
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2025 Journal Article Enhancing dairy-like aromas and reducing beany flavours in mould-ripened soy cheesesHuang, Wenkang, Gumulya, Yosephine, Wätjen, Anders Peter, Marcellin, Esteban, Prakash, Sangeeta, Bang-Berthelsen, Claus Heiner and Turner, Mark S. (2025). Enhancing dairy-like aromas and reducing beany flavours in mould-ripened soy cheeses. International Journal of Food Microbiology, 443 111408, 1-11. doi: 10.1016/j.ijfoodmicro.2025.111408 |
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2025 Journal Article Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancementYellapantula, Shreya Lalitya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2025). Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancement. Food Hydrocolloids, 168 111525, 1-18. doi: 10.1016/j.foodhyd.2025.111525 |
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2025 Journal Article Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated systemKoirala, Sushil, Gamonpilas, Chaiwut, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated system. Journal of Food Engineering, 408 112890, 112890. doi: 10.1016/j.jfoodeng.2025.112890 |
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2025 Journal Article Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): biofunctional properties and antioxidant potentialSolanki, Divyang, Hans, Nidhi, Sahu, Jatindra K., Bhandari, Bhesh, Prakash, Sangeeta and Hati, Subrota (2025). Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): biofunctional properties and antioxidant potential. Innovative Food Science and Emerging Technologies, 104 104157, 104157. doi: 10.1016/j.ifset.2025.104157 |
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2025 Journal Article Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly dietsYellapantula, Shreya Lalitya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2025). Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets. Innovative Food Science and Emerging Technologies, 104 104147, 1-17. doi: 10.1016/j.ifset.2025.104147 |
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2025 Journal Article Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditionsKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditions. Journal of Food Engineering, 404 112778, 112778. doi: 10.1016/j.jfoodeng.2025.112778 |
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2025 Journal Article Impact of formulation adjustment, microfiltration, and spray drying on physicochemical, functional, and microstructural attributes of dairy mixes and powdersMeriaux, Adeline, Prakash, Sangeeta, Gaiani, Claire and Petit, Jérémy (2025). Impact of formulation adjustment, microfiltration, and spray drying on physicochemical, functional, and microstructural attributes of dairy mixes and powders. Food Structure, 45 100459, 100459. doi: 10.1016/j.foostr.2025.100459 |
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2025 Journal Article Corrigendum to: Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis) [LWT - Food Science and Technology 223 (2025) 117621]Abesinghe, A.M.N.L., Vidanarachchi, J.K., Islam, N., Prakash, S., Samita, S. and Karim, M.A. (2025). Corrigendum to: Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis) [LWT - Food Science and Technology 223 (2025) 117621]. LWT- Food Science and Technology, 226 117742, 1-1. doi: 10.1016/j.lwt.2025.117742 |
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2025 Journal Article Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beveragesShahbal, Nazila, Bhandari, Bhesh and Prakash, Sangeeta (2025). Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages. Food Hydrocolloids, 163 111087, 1-14. doi: 10.1016/j.foodhyd.2025.111087 |
