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2018 Journal Article Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristicsLiu, Lili, Li, Yu, Prakash, Sangeeta, Dai, Xiaoning and Meng, Yuanyuan (2018). Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics. International Journal of Food Properties, 21 (1), 395-406. doi: 10.1080/10942912.2018.1424198 |
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2017 Journal Article Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of MolassesWang, Yong, Truong, Tuyen, Wang, Bao, Prakash, Sangeeta and Bhandari, Bhesh (2017). Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses. Sugar Tech, 20 (5), 1-11. doi: 10.1007/s12355-017-0570-2 |
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2017 Journal Article Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modelingMantihal, Sylvester, Prakash, Sangeeta, Condi Godoi, Fernanda and Bhandari, Bhesh (2017). Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling. Innovative Food Science and Emerging Technologies, 44, 21-29. doi: 10.1016/j.ifset.2017.09.012 |
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2017 Journal Article Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurtNguyen, Phuong T. M., Kravchuk, Olena, Bhandari, Bhesh and Prakash, Sangeeta (2017). Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids, 72, 90-104. doi: 10.1016/j.foodhyd.2017.05.035 |
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2017 Journal Article A tribological analysis of cream cheeses manufactured with different fat contentNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017). A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 73, 155-165. doi: 10.1016/j.idairyj.2017.06.005 |
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2017 Journal Article Tribo-rheology and sensory analysis of a dairy semi-solidGodoi, Fernanda C., Bhandari, Bhesh R. and Prakash, Sangeeta (2017). Tribo-rheology and sensory analysis of a dairy semi-solid. Food Hydrocolloids, 70, 240-250. doi: 10.1016/j.foodhyd.2017.04.011 |
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2017 Journal Article Effect of fat globule size on the churnability of dairy creamPanchal, Bhavesh R., Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of fat globule size on the churnability of dairy cream. Food Research International, 99 (1), 229-238. doi: 10.1016/j.foodres.2017.05.027 |
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2017 Journal Article A multidisciplinary phenotyping and genotyping analysis of a mapping population enables quality to be combined with yield in riceCalingacion, Mariafe, Mumm, Roland, Tan, Kevin, Quiatchon-Baeza, Lenie, Concepcion, Jeanaflor C.T., Hageman, Jos A., Prakash, Sangeeta, Fitzgerald, Melissa and Hall, Robert D. (2017). A multidisciplinary phenotyping and genotyping analysis of a mapping population enables quality to be combined with yield in rice. Frontiers in Molecular Biosciences, 4 (MAY) 32. doi: 10.3389/fmolb.2017.00032 |
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2017 Journal Article Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurtPang, Zhihua, Deeth, Hilton, Yang, Hongshun, Prakash, Sangeeta and Bansal, Nidhi (2017). Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt. Journal of Dairy Science, 100 (5), 3436-3447. doi: 10.3168/jds.2016-11881 |
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2017 Journal Article The molecular structural features controlling stickiness in cooked rice, a major palatability determinantLi, Hongyan, Fitzgerald, Melissa A., Prakash, Sangeeta, Nicholson, Timothy M. and Gilbert, Robert G. (2017). The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. Scientific Reports, 7 (1) 43713, 43713. doi: 10.1038/srep43713 |
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2017 Journal Article Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk GelsKhanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2017). Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels. Food Biophysics, 12 (2), 141-150. doi: 10.1007/s11483-017-9470-y |
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2016 Journal Article In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybeanNguyen, Thao T. P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2016). In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybean. Food and Function, 7 (12), 4908-4919. doi: 10.1039/C6FO01240J |
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2016 Journal Article Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurementNguyen, Phuong T. M., Nguyen, Tuan A. H., Bhandari, Bhesh and Prakash, Sangeeta (2016). Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement. Journal of Food Engineering, 185, 1-8. doi: 10.1016/j.jfoodeng.2016.03.026 |
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2016 Journal Article Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storageKosasih, Leni, Bhandari, Bhesh, Prakash, Sangeeta, Bansal, Nidhi and Gaiani, Claire (2016). Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage. Journal of Food Engineering, 179, 68-77. doi: 10.1016/j.jfoodeng.2016.02.005 |
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2016 Journal Article 3d printing technologies applied for food design: status and prospectsGodoi, Fernanda C., Prakash, Sangeeta and Bhandari, Bhesh R. (2016). 3d printing technologies applied for food design: status and prospects. Journal of Food Engineering, 179, 44-54. doi: 10.1016/j.jfoodeng.2016.01.025 |
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2016 Journal Article Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperaturesKosasih, Leni, Bhandari, Bhesh, Prakash, Sangeeta, Bansal, Nidhi and Gaiani, Claire (2016). Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures. International Dairy Journal, 56, 4-12. doi: 10.1016/j.idairyj.2015.12.009 |
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2016 Journal Article Retrogradation – digestibility relationship of selected glutinous and non-glutinous fresh and stale cooked riceDick Zambrano, Arianna, Bhandari, Bhesh, Ho, Binh and Prakash, Sangeeta (2016). Retrogradation – digestibility relationship of selected glutinous and non-glutinous fresh and stale cooked rice. International Journal of Food Properties, 19 (11), 1-15. doi: 10.1080/10942912.2016.1168838 |
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2016 Journal Article The importance of amylose and amylopectin fine structure for textural properties of cooked rice grainsLi, Hongyan, Prakash, Sangeeta, Nicholson, Timothy M., Fitzgerald, Melissa A. and Gilbert, Robert G. (2016). The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food Chemistry, 196, 702-711. doi: 10.1016/j.foodchem.2015.09.112 |
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2016 Journal Article Understanding the Jasmine phenotype of rice through metabolite profiling and sensory evaluationDaygon, Venea Dara, Prakash, Sangeeta, Calingacion, Mariafe, Riedel, Arthur, Ovenden, Ben, Snell, Peter, Mitchell, Jaquie and Fitzgerald, Melissa (2016). Understanding the Jasmine phenotype of rice through metabolite profiling and sensory evaluation. Metabolomics, 12 (4) 63, 1-15. doi: 10.1007/s11306-016-0989-6 |
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2016 Journal Article Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starchLi, Hongyan, Prakash, Sangeeta, Nicholson, Timothy M., Fitzgerald, Melissa A. and Gilbert, Robert G. (2016). Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. Carbohydrate Polymers, 146, 253-263. doi: 10.1016/j.carbpol.2016.03.045 |
