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2023 Journal Article Enhancement of emulsion stability and functional properties of hemp protein‐based dairy alternative by different treatments after cellulase hydrolysisRawal, Kirti, Annamalai, Pratheep Kumar, Ningtyas, Dian Widya and Prakash, Sangeeta (2023). Enhancement of emulsion stability and functional properties of hemp protein‐based dairy alternative by different treatments after cellulase hydrolysis. International Journal of Food Science & Technology, 59 (1), 1-10. doi: 10.1111/ijfs.16735 |
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2023 Journal Article Shape morphing of foods: mechanism, strategies, and applicationsKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2023). Shape morphing of foods: mechanism, strategies, and applications. Trends in Food Science and Technology, 139 104135, 1-15. doi: 10.1016/j.tifs.2023.104135 |
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2023 Journal Article Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printingJoshi, 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 |
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2023 Journal Article Using starch structure to choose rices with an optimal combination of palatability and digestibilityZhu, 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 |
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2023 Journal Article Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant productsLiu, 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 |
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2023 Journal Article Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: implication on high protein concentrationsShahbal, 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 |
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2023 Journal Article Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternativesHuang, 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 |
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2023 Journal Article Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: implications for testing methodsBareen, 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 |
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2023 Journal Article A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printingBareen, 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 |
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2023 Journal Article Adsorption kinetics and dilatational rheology of plant protein concentrates at the air- and oil-water interfacesKontogiorgos, 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 |
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2023 Journal Article Advances in the potential application of 3d food printing to enhance elderly nutritional dietary intakeXie, 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 |
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2023 Journal Article 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 replacerZhao, 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 |
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2023 Journal Article Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish pasteYu, 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 |
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2023 Journal Article The gel mechanism and carrier quality of fibrous and granular whey protein self-assemblyWu, 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 |
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2023 Journal Article Oat flour as a novel stabiliser for designing plant-based Pickering emulsionRawal, 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 |
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2023 Journal Article Dissolution behaviour of corn starch with different amylose content in ionic liquidsChen, 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 |
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2023 Journal Article Development and performance evaluation of amorphous microencapsules containing lutein nanoparticles via antisolvent precipitation followed by spray/freeze‐dryingZhang, 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 |
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2022 Journal Article Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolateGanesh, 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 |
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2022 Journal Article Instrumental Texture Assessment of IDDSI Texture Levels for Dysphagia Management. Part 2: Texture Modified FoodsHadde, 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 |
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2022 Journal Article Review of edible Australian flora for colour and flavour additives: appraisal of suitability and ethicality for bushfoods as natural additives to facilitate new industry growthHay, 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 |
