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2016 Journal Article Tribological method to measure lubricating properties of dairy productsNguyen, Phuong T. M., Bhandari, Bhesh and Prakash, Sangeeta (2016). Tribological method to measure lubricating properties of dairy products. Journal of Food Engineering, 168, 27-34. doi: 10.1016/j.jfoodeng.2015.07.011 |
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2016 Journal Article Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurtPang, Zhihua, Deeth, Hilton, Prakash, Sangeeta and Bansal, Nidhi (2016). Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt. Journal of Food Engineering, 169 8284, 27-37. doi: 10.1016/j.jfoodeng.2015.08.007 |
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2015 Journal Article A comprehensive review on in vitro digestion of infant formulaNguyen, Thao, Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2015). A comprehensive review on in vitro digestion of infant formula. Food Research International, 76 (Part 3), 373-386. doi: 10.1016/j.foodres.2015.07.016 |
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2015 Journal Article Gastro intestinal digestion of dairy and soy proteins in infant formulas: an in vitro studyNguyen, Thao T. P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2015). Gastro intestinal digestion of dairy and soy proteins in infant formulas: an in vitro study. Food Research International, 76 (Part 3), 348-358. doi: 10.1016/j.foodres.2015.07.030 |
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2015 Journal Article Variability in human bitter taste sensitivity to chemically diverse compounds can be accounted for by differential TAS2R activationRoura, Eugeni, Aldayyani, Asya, Thavaraj, Pridhuvi, Prakash, Sangeeta, Greenway, Delma, Thomas, Walter G., Meyerhof, Wolfgang, Roudnitzky, Natacha and Foster, Simon R. (2015). Variability in human bitter taste sensitivity to chemically diverse compounds can be accounted for by differential TAS2R activation. Chemical Senses, 40 (6), 427-435. doi: 10.1093/chemse/bjv024 |
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2015 Journal Article Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processingPrakash, Sangeeta, Kravchuk, Olena and Deeth, Hilton (2015). Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing. Journal of Food Engineering, 153, 45-52. doi: 10.1016/j.jfoodeng.2014.12.009 |
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2015 Journal Article Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zincAbdulghani, Atallah H., Prakash, Sangeeta, Ali, Mahmood Y. and Deeth, Hilton C. (2015). Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc. Dairy Science and Technology, 95 (1), 33-46. doi: 10.1007/s13594-014-0188-z |
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2014 Journal Article Lubrication studies of fluid food using a simple experimental set upChen, Jianshe, Liu, Zhenyu and Prakash, Sangeeta (2014). Lubrication studies of fluid food using a simple experimental set up. Food Hydrocolloids, 42 (1), 100-105. doi: 10.1016/j.foodhyd.2014.01.003 |
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2014 Journal Article Rheological behaviour of selected commercially available baby formulas in simulated human digestive systemPrakash, Sangeeta, Ma, Qian and Bhandari, Bhesh (2014). Rheological behaviour of selected commercially available baby formulas in simulated human digestive system. Food Research International, 64, 889-895. doi: 10.1016/j.foodres.2014.08.028 |
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2013 Journal Article Applications of tribology in studying food oral processing and texture perceptionPrakash, Sangeeta, Tan, Daniel Dan Yi and Chen, Jianshe (2013). Applications of tribology in studying food oral processing and texture perception. Food Research International, 54 (2), 1627-1635. doi: 10.1016/j.foodres.2013.10.010 |
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2010 Journal Article Ultra-high-temperature processing of chocolate flavoured milkPrakash, Sangeeta, Huppertz, Thom, Karvchuk, Olena and Deeth, Hilton (2010). Ultra-high-temperature processing of chocolate flavoured milk. Journal of Food Engineering, 96 (2), 179-184. doi: 10.1016/j.jfoodeng.2009.07.008 |
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2009 Journal Article Ultra-high-temperature processing of chocolate flavoured milkPrakash, S., Huppertz, T., Kravchuk, O. and Deeth, H. (2009). Ultra-high-temperature processing of chocolate flavoured milk. Journal of Food Engineering, 96 (2), 179-184. doi: 10.1016/j.foodeng.2009.07.008 |
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2007 Journal Article Reducing fouling during UHT treatment of goat's milkPrakash, S., Datta, N., Lewis, M. J. and Deeth, H. C. (2007). Reducing fouling during UHT treatment of goat's milk. Milchwissenschaft-milk Science International, 62 (1), 16-19. |
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2005 Journal Article Methods of detecting fouling caused by heating of milkPrakash, Sangeeta, Datta, Nivedita and Deeth, Hilton C. (2005). Methods of detecting fouling caused by heating of milk. Food Reviews International, 21 (3), 267-293. doi: 10.1080/FRI-200061609 |
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2004 Journal Article Performance evaluation of blanched carrots dried by three different driersPrakash, S., Jha, S. K. and Datta, N. (2004). Performance evaluation of blanched carrots dried by three different driers. Journal of Food Engineering, 62 (3), 305-313. doi: 10.1016/S0260-8774(03)00244-9 |
