|
2021 Journal Article Influence of drying method and 3D design on the 4D morphing of beef productsDick, 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 |
|
2021 Journal Article Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gelsRamdhan, 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 |
|
2021 Journal Article Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varietiesChao, 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 |
|
2021 Journal Article Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patientsDick, 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 |
|
2021 Journal Article 3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsionsFan, 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 |
|
2021 Journal Article The role of hydrocolloids on the 3D printability of meat productsDick, 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 |
|
2021 Journal Article Impact of homogenization on the physicochemical properties of the cod protein gelXie, 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 |
|
2021 Journal Article Viscoelastic and deformation characteristics of structurally different commercial topical systemsDabbaghi, 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, 1351. doi: 10.3390/pharmaceutics13091351 |
|
2021 Journal Article Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contentsZhao, 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 |
|
2021 Journal Article Ultra high temperature stability of milk protein concentrate: effect of mineral salts additionSingh, 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 |
|
2021 Journal Article Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butterPanchal, 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 |
|
2021 Journal Article Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milkGodoi, 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 |
|
2021 Journal Article Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patientsDick, 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 |
|
2021 Journal Article Influence of emulsifiers and dairy ingredients on manufacturing, microstructure, and physical properties of butterPanchal, 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 |
|
2021 Journal Article Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestionNingtyas, 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 |
|
2021 Journal Article Effect of annealing on structural, physicochemical, and in vitro digestive properties of starch from Castanopsis sclerophyllaShi, 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 |
|
2021 Journal Article Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception studyGoh, 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 |
|
2021 Journal Article Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended testsXie, 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 |
|
2021 Journal Article Effects of lutein particle size in embedding emulsions on encapsulation efficiency, storage stability, and dissolution rate of microencapsules through spray dryingWang, 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 |
|
2021 Journal Article Assessment of 3D printability of composite dairy matrix by correlating with its rheological propertiesJoshi, 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 |
