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2027 Journal Article Encapsulation of gallic acid in alginate composite microgel by impinging aerosol and xerogel techniqueHarlen, Winda Christina, Prakash, Sangeeta, Yuliani, Sri and Bhandari, Bhesh (2027). Encapsulation of gallic acid in alginate composite microgel by impinging aerosol and xerogel technique. Food Hydrocolloids, 184 113286, 113286-113286. doi: 10.1016/j.foodhyd.2026.113286 |
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2026 Journal Article Ultrasound-assisted green extraction of Rice bran Nanofibres: Tailoring film properties and filtration performanceK C, Yadav, Bhandari, Bhesh, Mitchell, Jaquie and Prakash, Sangeeta (2026). Ultrasound-assisted green extraction of Rice bran Nanofibres: Tailoring film properties and filtration performance. Separation and Purification Technology, 413 139618, 1-10. doi: 10.1016/j.seppur.2026.139618 |
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2026 Journal Article The pH-responsive interfacial behaviour of rice bran nanocellulose and its impact on Pickering emulsion stability and creamingYadav, K.C., Bhandari, Bhesh, Mitchell, Jaquie and Prakash, Sangeeta (2026). The pH-responsive interfacial behaviour of rice bran nanocellulose and its impact on Pickering emulsion stability and creaming. Food Research International, 243 (Part 2) 120363, 1-15. doi: 10.1016/j.foodres.2026.120363 |
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2026 Journal Article Aroma-driven sensory preferences in peel powders of three novel Australian native finger lime hybridsAmalraj, Candida Heissel, Nastasi, Joseph Robert, Prakash, Sangeeta, Dayananda, Buddhi, Williams, Darren C. and Bekker, Marlize Zaretha (2026). Aroma-driven sensory preferences in peel powders of three novel Australian native finger lime hybrids. Food Chemistry, 526 150831, 150831. doi: 10.1016/j.foodchem.2026.150831 |
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2026 Journal Article The synergistic enzymatic-UV crosslinking strategy for enhanced curing efficiency and performance of edible filmsWang, Yue, Yu, Xiliang, Geng, Wenhao, Liu, Shiyi, Prakash, Sangeeta and Dong, Xiuping (2026). The synergistic enzymatic-UV crosslinking strategy for enhanced curing efficiency and performance of edible films. Innovative Food Science and Emerging Technologies, 113 104737, 104737. doi: 10.1016/j.ifset.2026.104737 |
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2026 Journal Article Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysisBareen, Mohammed A., Prakash, Sangeeta, Sahu, Jatindra K., Bhandari, Bhesh and Naik, Satyanarayan (2026). Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis. Journal of Food Science and Technology, 63 (6), 1128-1139. doi: 10.1007/s13197-025-06261-8 |
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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, 1-10. doi: 10.1016/j.foodhyd.2026.112544 |
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2026 Journal Article Food and garden organics (FOGO) compost application improves post-harvest chemical and sensory profiles of conventionally grown tomatoesWang, Jia, Nastasi, Joseph Robert, Prakash, Sangeeta, Dayananda, Buddhi, Robinson, Nicole, Schmidt, Susanne and Bekker, Marlize Zaretha (2026). Food and garden organics (FOGO) compost application improves post-harvest chemical and sensory profiles of conventionally grown tomatoes. npj Science of Food, 10 (1) 257, 1-10. doi: 10.1038/s41538-026-00907-3 |
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2026 Journal Article High-pressure microjet-assisted fabrication of sanxan-microalgae composite hydrogels with modified rheological and thermal propertiesWang, Baoping, Cheng, Ping, Wang, Yue, Prakash, Sangeeta, Han, Jun and Fan, Zhiping (2026). High-pressure microjet-assisted fabrication of sanxan-microalgae composite hydrogels with modified rheological and thermal properties. International Journal of Biological Macromolecules, 362 152135, 152135. doi: 10.1016/j.ijbiomac.2026.152135 |
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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 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, 1-12. doi: 10.1016/j.biortech.2026.134269 |
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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 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 (2026). Uncovering the impact of homogenization and dietary fiber on the in vitro digestion of cod protein composite gel. Food Safety and Health, 4 (2), 412-424. doi: 10.1002/fsh3.70067 |
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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 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 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, 1-16. 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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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, 4 (2), 1979-1995. doi: 10.1039/d5fb00841g |
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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 |
