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2025 Book Chapter Probiotics: a novel natural therapy for oral healthPallavi, Preeti, Kumar, Vikas, Prakash, Sangeeta and Raut, Sangeeta (2025). Probiotics: a novel natural therapy for oral health. Applied biotechnology and bioinformatics: agriculture, pharmaceutical research and environment. (pp. 157-180) edited by Hrudayanath Thatoi, Sonali Mohapatra, Swagat Kumar Das and Sukanta Kumar Pradhan. Hoboken, NJ USA: John Wiley & Sons. doi: 10.1002/9781119896869.ch7 |
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2025 Book Chapter 3D printing: formulation engineering, technological effects, and applications in food processingJoshi, Sukirti, Sahu, Jatindra K., Charalambides, Maria, Prakash, Sangeeta and Naik, S. N. (2025). 3D printing: formulation engineering, technological effects, and applications in food processing. Future crops and processing technologies for sustainability and nutritional security. (pp. 44-63) edited by Soumya Ranjan Purohit, Vasudha Sharma, Meena Kumari, Kasi Muthukumarappan and Joanna Kane-Potaka. Boca Raton, FL, United States: CRC Press. doi: 10.1201/9781003280170-4 |
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2023 Book Chapter Microbial proteases for production of bioactive peptidesSolanki, Divyang, Kumari, Reena, Prakash, Sangeeta, Rai, Amit Kumar and Hati, Subrota (2023). Microbial proteases for production of bioactive peptides. Microbial enzymes in production of functional foods and nutraceuticals. (pp. 109-130) edited by Rai, Amit Kumar, Sirohi, Ranjna, Binod, Parameswaran and Poro de Souza Vandenberghe, Luciana. Boca Raton: CRC Press. doi: 10.1201/9781003311164-9 |
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2023 Book Chapter 3D printing of plant-based foodsGodoi, Fernanda C., Prakash, Sangeeta and Bhandari, Bhesh R. (2023). 3D printing of plant-based foods. Engineering plant-based food systems. (pp. 301-314) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press / Elsevier. doi: 10.1016/b978-0-323-89842-3.00001-4 |
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2023 Book Chapter Plant-based food as a sustainable source of food for the futurePrakash, Sangeeta, Gaiani, Claire and Bhandari, Bhesh R. (2023). Plant-based food as a sustainable source of food for the future. Engineering plant-based food systems. (pp. 1-12) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-323-89842-3.00005-1 |
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2022 Book Chapter 3D printing: technologies, fundamentals, and applications in food industriesBareen, Mohammed A., Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2022). 3D printing: technologies, fundamentals, and applications in food industries. Smart and sustainable food technologies. (pp. 197-234) edited by Shalini Sehgal, Barinderjit Singh and Vasudha Sharma. Singapore, Singapore: Springer Singapore. doi: 10.1007/978-981-19-1746-2_7 |
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2022 Book Chapter Improving the functionality of chocolate by incorporating vegetal extractsMuhammad, Dimas Rahadian Aji, Fibri, Dwi Larasatie Nur and Prakash, Sangeeta (2022). Improving the functionality of chocolate by incorporating vegetal extracts. Trends in sustainable chocolate production. (pp. 113-152) edited by Charis M. Galanakis. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-90169-1_4 |
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2020 Book Chapter Fat-reduced cream cheesesNingtyas, Dian Widya and Prakash, Sangeeta (2020). Fat-reduced cream cheeses. Dairy Fat Products and Functionality: Fundamental Science and Technology. (pp. 533-547) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_22 |
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2020 Book Chapter Tribological properties of liquid milks and dairy fat structured productsNguyen, Phuong, Zhu, Yang and Prakash, Sangeeta (2020). Tribological properties of liquid milks and dairy fat structured products. Dairy Fat Products and Functionality: Fundamental Science and Technology. (pp. 277-292) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_11 |
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2019 Book Chapter Future outlook of 3D food printingPrakash, Sangeeta, Bhandari, Bhesh R., Godoi, Fernanda C. and Zhang, Min (2019). Future outlook of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 373-381) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.00013-4 |
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2019 Book Chapter An introduction to the principles of 3D food printingGodoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). An introduction to the principles of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 1-18) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.00001-8 |
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2019 Book Chapter PrefaceGodoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). Preface. Fundamentals of 3D food printing and applications. (pp. xiii-xiv) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.05001-X |
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2017 Book Chapter From rheology to tribology: applications of tribology in studying food oral processing and texture perceptionPrakash, S. (2017). From rheology to tribology: applications of tribology in studying food oral processing and texture perception. Advances in food rheology and its applications. (pp. 65-86) edited by Jasim Ahmed, Pawel Ptaszek and Santanu Basu. Cambridge, MA, United States: Woodhead Publishing. doi: 10.1016/B978-0-08-100431-9.00004-8 |
