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2024 Journal Article Decreased formulation pH and protein preheating treatment enhance the interaction, storage stability, and bioaccessibility of caseinate-bound lutein/zeaxanthinZhang, Gang, He, Linlin, Qi, Xin, Wang, Xiao, Zhao, Yanna, Wang, Qingpeng, Liu, Min, Ding, Zhuang, Wang, Zhengping and Prakash, Sangeeta (2024). Decreased formulation pH and protein preheating treatment enhance the interaction, storage stability, and bioaccessibility of caseinate-bound lutein/zeaxanthin. Food Research International, 195 114971, 114971. doi: 10.1016/j.foodres.2024.114971 |
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2024 Journal Article Characterization of Alginate-Crystalline Nanocellulose Composite Hydrogel as Polyphenol Encapsulation AgentHarlen, Winda Christina, Prakash, Sangeeta, Yuliani, Sri and Bhandari, Bhesh (2024). Characterization of Alginate-Crystalline Nanocellulose Composite Hydrogel as Polyphenol Encapsulation Agent. Food Research International, 195 114989. doi: 10.1016/j.foodres.2024.114989 |
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2024 Journal Article Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storageZhang, Lin, Han, Lin, Yang, Jinye, Sun, Qinxiu, Li, Ke, Prakash, Sangeeta and Dong, Xiuping (2024). Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage. Food Chemistry: X, 23 101428, 101428. doi: 10.1016/j.fochx.2024.101428 |
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2024 Journal Article Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potentialWang, Zheming, Yu, Xiliang, Song, Liang, Jiao, Jian, Prakash, Sangeeta and Dong, Xiuping (2024). Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential. International Journal of Biological Macromolecules, 278 (Part 2) 134129, 134129. doi: 10.1016/j.ijbiomac.2024.134129 |
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2024 Journal Article Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formationRawal, Kirti, Wang, Yumin, Annamalai, Pratheep Kumar, Bhandari, Bhesh and Prakash, Sangeeta (2024). Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formation. Innovative Food Science and Emerging Technologies, 97 103795, 103795. doi: 10.1016/j.ifset.2024.103795 |
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2024 Journal Article Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisersRawal, Kirti, Annamalai, Pratheep Kumar, Bhandari, Bhesh and Prakash, Sangeeta (2024). Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisers. Food Hydrocolloids, 159 110604, 110604. doi: 10.1016/j.foodhyd.2024.110604 |
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2024 Journal Article The formation mechanism of β-lactoglobulin self-assembled gel and its relationship with slow-release properties through stepwise regression modelsWu, 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, 1-14. doi: 10.1016/j.foodhyd.2024.110074 |
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2024 Journal Article Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gumYu, 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, 1-8. doi: 10.1016/j.foodhyd.2024.109981 |
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2024 Journal Article Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructureTan, Zhifeng, Yang, Xiaoqing, Jin, Zheng, Han, Lin, Li, Ke, Prakash, Sangeeta and Dong, Xiuping (2024). Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure. Food Chemistry: X, 22 101480, 101480. doi: 10.1016/j.fochx.2024.101480 |
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2024 Journal Article Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gelsZhao, 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 |
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2024 Journal Article Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction methodSolanki, Divyang, Dhungana, Pramesh, Tan, Qiu Yi, Badin, Regis, Bhandari, Bhesh, Sahu, Jatindra K. and Prakash, Sangeeta (2024). Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method. Food Hydrocolloids, 156 110342, 110342. doi: 10.1016/j.foodhyd.2024.110342 |
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2024 Journal Article Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methodsMeng, 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 |
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2024 Journal Article Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retentionJoshi, 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 |
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2024 Journal Article Influence of polysaccharide-based co-encapsulants on efficiency, stability, and release of vitamins B12 and D3 in multilayered microcapsulesHe, Linlin, Hu, Shihong, Zhang, Gang, Wang, Xiao, Zhao, Yanna, Wang, Qingpeng, Liu, Min, Wang, Zhengping, Sangeeta, Prakash and Ding, Zhuang (2024). Influence of polysaccharide-based co-encapsulants on efficiency, stability, and release of vitamins B12 and D3 in multilayered microcapsules. Journal of Food Engineering, 365 111817. doi: 10.1016/j.jfoodeng.2023.111817 |
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2024 Journal Article Preparation and characterization of homogeneous blend of dietary fiber and starch based on ionic liquidsZhao, Zhe, Chen, Dan, Gao, Wanxin, Prakash, Sangeeta and Wan, Jie (2024). Preparation and characterization of homogeneous blend of dietary fiber and starch based on ionic liquids. Starch-Staerke, 76 (3-4) 2300058, 1-9. doi: 10.1002/star.202300058 |
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2024 Journal Article Comparative Study of the Impact of Alkali-Steeping (Na2CO3, K2CO3, NaOH) with Equivalent pH on Rice Flour Processing PropertiesWu, Yingying, Gao, Wanxin, Prakash, Sangeeta and Wan, Jie (2024). Comparative Study of the Impact of Alkali-Steeping (Na2CO3, K2CO3, NaOH) with Equivalent pH on Rice Flour Processing Properties. Starch/Staerke. doi: 10.1002/star.202300290 |
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2024 Journal Article Unlocking the potential of rice bran through extrusion: a systematic reviewKC, Yadav, Mitchell, Jaquie, Bhandari, Bhesh and Prakash, Sangeeta (2024). Unlocking the potential of rice bran through extrusion: a systematic review. Sustainable Food Technology, 2 (3), 594-614. doi: 10.1039/d4fb00027g |
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2024 Journal Article Prospects of using non-thermal technologies for chia seed mucilage extractionSolanki, Divyang, Oey, Indrawati, Prakash, Sangeeta, Bhandari, Bhesh and Sahu, Jatindra K (2024). Prospects of using non-thermal technologies for chia seed mucilage extraction. Sustainable Food Technology, 2 (4), 993-1010. doi: 10.1039/d4fb00074a |
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2024 Journal Article Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatmentsFan, Yue, Zheng, Shiyu, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2024). Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments. Sustainable Food Technology, 2 (3), 826-836. doi: 10.1039/d4fb00045e |
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2023 Journal Article Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgelPradhan, 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 |
