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2021 Journal Article The safety and efficacy of xanthan gum-based thickeners and their effect in modifying bolus rheology in the therapeutic medical management of dysphagiaHadde, Enrico K., Mossel, Brenda, Chen, Jianshe and Prakash, Sangeeta (2021). The safety and efficacy of xanthan gum-based thickeners and their effect in modifying bolus rheology in the therapeutic medical management of dysphagia. Food Hydrocolloids for Health, 1 100038, 1-13. doi: 10.1016/j.fhfh.2021.100038 |
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2020 Journal Article Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsionsPanchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions. Food Chemistry, 333 127538, 127538. doi: 10.1016/j.foodchem.2020.127538 |
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2020 Journal Article Physical and mechanical properties of alginate based composite gelsRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2020). Physical and mechanical properties of alginate based composite gels. Trends in Food Science and Technology, 106, 150-159. doi: 10.1016/j.tifs.2020.10.002 |
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2020 Journal Article Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of textureZhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2020). Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. International Dairy Journal, 110 104794, 1-10. doi: 10.1016/j.idairyj.2020.104794 |
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2020 Journal Article Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia foodDick, Arianna, Bhandari, Bhesh, Dong, Xiuping and Prakash, Sangeeta (2020). Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food. Food Hydrocolloids, 107 105940, 105940. doi: 10.1016/j.foodhyd.2020.105940 |
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2020 Journal Article Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice creamAdhikari, Bhaskar Mani, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. International Dairy Journal, 109 104789, 1-10. doi: 10.1016/j.idairyj.2020.104789 |
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2020 Journal Article Ultra‐high temperature (UHT) stability of chocolate flavored high protein beveragesSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages. Journal of Food Science, 85 (10) 1750-3841.15397, 3012-3019. doi: 10.1111/1750-3841.15397 |
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2020 Journal Article Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray dryingDing, Zhuang, Tao, Tao, Wang, Xiao, Prakash, Sangeeta, Zhao, Yanna, Han, Jun and Wang, Zhengping (2020). Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray drying. International Journal of Food Science and Technology, 55 (7) ijfs.14544, 2872-2882. doi: 10.1111/ijfs.14544 |
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2020 Journal Article Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophyllaDing, Yueping, Wan, Jie, Liu, Chengmei, Shi, Xiaofei, Xia, Xue, Prakash, Sangeeta and Zhang, Xiao (2020). Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla. Food Hydrocolloids, 103 105693, 105693. doi: 10.1016/j.foodhyd.2020.105693 |
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2020 Journal Article Dynamic crosslinked and injectable biohydrogels as extracellular matrix mimics for the delivery of antibiotics and 3D cell cultureFan, Zhiping, Cheng, Ping, Liu, Min, Prakash, Sangeeta, Han, Jun, Ding, Zhuang, Zhao, Yanna and Wang, Zhengping (2020). Dynamic crosslinked and injectable biohydrogels as extracellular matrix mimics for the delivery of antibiotics and 3D cell culture. RSC Advances, 10 (33), 19587-19599. doi: 10.1039/d0ra02218g |
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2020 Journal Article Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixturesSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. LWT, 126 109308, 1-9. doi: 10.1016/j.lwt.2020.109308 |
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2020 Journal Article Influence of long-chain/medium-chain triglycerides and whey protein/tween 80 ratio on the stability of phosphatidylserine emulsions (O/W)Zhang, Ning, Liu, Chunhong, Jin, Li, Zhang, Ruiyan, Siebert, Hans-Christian, Wang, Zhengping, Prakash, Sangeeta, Yin, Xiaohan, Li, Jing, Hou, Danping, Sun, Bin and Liu, Min (2020). Influence of long-chain/medium-chain triglycerides and whey protein/tween 80 ratio on the stability of phosphatidylserine emulsions (O/W). ACS Omega, 5 (14), 7792-7801. doi: 10.1021/acsomega.9b03702 |
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2020 Journal Article beta-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milkHati, Subrota, Ningtyas, Dian W., Khanuja, Jassimran Kaur and Prakash, Sangeeta (2020). beta-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk. Food Bioscience, 34 100542, 100542. doi: 10.1016/j.fbio.2020.100542 |
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2020 Journal Article Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimiDong, Xiuping, Pan, Yuxi, Zhao, Wenyu, Huang, Ying, Qu, Wenhui, Pan, Jinfeng, Qi, Hang and Prakash, Sangeeta (2020). Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi. LWT- Food Science and Technology, 124 109123, 1-8. doi: 10.1016/j.lwt.2020.109123 |
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2020 Journal Article Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginateSharma Khanal, Bal Kumari, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2020). Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate. Journal of Food Engineering, 270 109749, 109749. doi: 10.1016/j.jfoodeng.2019.109749 |
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2020 Journal Article Improved encapsulation efficiency and storage stability of spray dried microencapsulated lutein with carbohydrates combinations as encapsulating material: microencapsulated spray-dried luteinDing, Zhuang, Tao, Tao, Yin, Xiaohan, Prakash, Sangeeta, Wang, Xiao, Zhao, Yanna, Han, Jun and Wang, Zhengping (2020). Improved encapsulation efficiency and storage stability of spray dried microencapsulated lutein with carbohydrates combinations as encapsulating material: microencapsulated spray-dried lutein. LWT, 124 109139, 109139. doi: 10.1016/j.lwt.2020.109139 |
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2020 Journal Article Acetylation of intact white rice grains to alter the physicochemical propertiesNawaz, Malik Adil, Singh, Tanoj Kumar, Tan, Melvin, Prakash, Sangeeta, Fukai, Shu and Bhandari, Bhesh (2020). Acetylation of intact white rice grains to alter the physicochemical properties. Journal of Cereal Science, 92 102928, 1-9. doi: 10.1016/j.jcs.2020.102928 |
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2020 Journal Article Texture modification of 3D printed air-fried potato snack by varying its internal structure with the potential to reduce oil contentLiu, Zhenbin, Dick, Arianna, Prakash, Sangeeta, Bhandari, Bhesh and Zhang, Min (2020). Texture modification of 3D printed air-fried potato snack by varying its internal structure with the potential to reduce oil content. Food and Bioprocess Technology, 13 (3), 564-576. doi: 10.1007/s11947-020-02408-x |
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2020 Journal Article 3D food printing as a promising tool for food fabrication: 3D printing of chocolateSylvester, M., Bhandari, B. and Prakash, S. (2020). 3D food printing as a promising tool for food fabrication: 3D printing of chocolate. Food Research, 4, 42-53. doi: 10.26656/fr.2017.4(S6).054 |
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2020 Journal Article Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: a comparison with shear-homogenizationAbesinghe, A. M.N.L., Vidanarachchi, J. K., Islam, N., Prakash, S., Silva, K. F.S.T., Bhandari, B. and Karim, M. A. (2020). Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: a comparison with shear-homogenization. Innovative Food Science and Emerging Technologies, 59 102237, 102237. doi: 10.1016/j.ifset.2019.102237 |
