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2025

Journal Article

Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques

Hay, Thomas Owen, Nastasi, Joseph Robert, Prakash, Sangeeta and Fitzgerald, Melissa (2025). Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques. Food Hydrocolloids, 163 111023, 1-15. doi: 10.1016/j.foodhyd.2024.111023

Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques

2025

Journal Article

Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages

Shahbal, Nazila, Bhandari, Bhesh and Prakash, Sangeeta (2025). Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages. Food Hydrocolloids, 163 111087, 1-14. doi: 10.1016/j.foodhyd.2025.111087

Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages

2025

Journal Article

pH-modulated pea protein-β-glucan and carboxymethyl chitosan double-layer complex coacervate microcapsules: Efficient vitamin D3 encapsulation and functional fortification of surimi

Zhao, Weiping, Wang, Zheming, Zhou, Mengdi, Prakash, Sangeeta and Dong, Xiuping (2025). pH-modulated pea protein-β-glucan and carboxymethyl chitosan double-layer complex coacervate microcapsules: Efficient vitamin D3 encapsulation and functional fortification of surimi. International Journal of Biological Macromolecules, 311 (Pt 1) 143472, 143472. doi: 10.1016/j.ijbiomac.2025.143472

pH-modulated pea protein-β-glucan and carboxymethyl chitosan double-layer complex coacervate microcapsules: Efficient vitamin D3 encapsulation and functional fortification of surimi

2025

Journal Article

Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis)

Abesinghe, A. M.N.L., Vidanarachchi, J. K., Islam, N., Prakash, S., Samita, S. and Karim, M. A. (2025). Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis). LWT, 223 117621, 117621. doi: 10.1016/j.lwt.2025.117621

Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis)

2025

Journal Article

Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions

Koirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions. Food Structure, 44 100433, 1-15. doi: 10.1016/j.foostr.2025.100433

Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions

2025

Journal Article

Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis

Bareen, Mohammed A., Prakash, Sangeeta, Sahu, Jatindra K., Bhandari, Bhesh and Naik, Satyanarayan (2025). Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis. Journal of Food Science and Technology. doi: 10.1007/s13197-025-06261-8

Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis

2025

Journal Article

Comparing conventional and novel extraction methods for chia seed mucilage as a sustainable vegan thickening agent

Tan, Qiu Yi, Solanki, Divyang, Badin, Regis and Prakash, Sangeeta (2025). Comparing conventional and novel extraction methods for chia seed mucilage as a sustainable vegan thickening agent. Sustainable Food Technology, 3 (2), 456-469. doi: 10.1039/d4fb00309h

Comparing conventional and novel extraction methods for chia seed mucilage as a sustainable vegan thickening agent

2025

Journal Article

Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels

Sutrisno, Aji, Hutasoit, Jenri Parlinggoman, Murtini, Erni Sofia, Effendi, Freini Dessi and Prakash, Sangeeta (2025). Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels. Innovative Food Science and Emerging Technologies, 100 103904, 103904. doi: 10.1016/j.ifset.2024.103904

Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels

2025

Journal Article

Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: Physical properties and gallic acid diffusion

Harlen, Winda Christina, Prakash, Sangeeta, Yuliani, Sri and Bhandari, Bhesh (2025). Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: Physical properties and gallic acid diffusion. Food Hydrocolloids, 160 110784, 110784. doi: 10.1016/j.foodhyd.2024.110784

Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: Physical properties and gallic acid diffusion

2025

Journal Article

Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion

Fan, Yue, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2025). Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion. Innovative Food Science and Emerging Technologies, 100 103919, 103919. doi: 10.1016/j.ifset.2025.103919

Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion

2025

Journal Article

4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions

Koirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). 4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions. Innovative Food Science and Emerging Technologies, 100 103924, 103924-100. doi: 10.1016/j.ifset.2025.103924

4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions

2025

Journal Article

Optimizing Microalgae Bioprocessing and Digestibility: spraying techniques for drying and encapsulation

Baldelli, Alberto, Weng, Yilun, Prakash, Sangeeta and Bhandari, Bhesh (2025). Optimizing Microalgae Bioprocessing and Digestibility: spraying techniques for drying and encapsulation. Food Bioscience, 68 106288, 106288-68. doi: 10.1016/j.fbio.2025.106288

Optimizing Microalgae Bioprocessing and Digestibility: spraying techniques for drying and encapsulation

2025

Journal Article

Links between single maltodextrin particles properties and powder functionality

Badin, Regis, Gaiani, Claire, Desobry, Stephane, Prakash, Sangeeta, Bhandari, Bhesh, Rasch, Ron, Bostelmann, Heike and Burgain, Jennifer (2025). Links between single maltodextrin particles properties and powder functionality. Carbohydrate Polymers, 350 123057, 123057. doi: 10.1016/j.carbpol.2024.123057

Links between single maltodextrin particles properties and powder functionality

2025

Journal Article

Comparative study of the impact of Alkali-Steeping (Na2CO3, K2CO3, NaOH) with equivalent pH on rice flour processing properties

Wu, Yingying, Gao, Wanxin, Prakash, Sangeeta and Wan, Jie (2025). Comparative study of the impact of Alkali-Steeping (Na2CO3, K2CO3, NaOH) with equivalent pH on rice flour processing properties. Starch, 77 (2) 2300290, 1-9. doi: 10.1002/star.202300290

Comparative study of the impact of Alkali-Steeping (Na2CO3, K2CO3, NaOH) with equivalent pH on rice flour processing properties

2025

Journal Article

Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisers

Rawal, Kirti, Annamalai, Pratheep Kumar, Bhandari, Bhesh and Prakash, Sangeeta (2025). Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisers. Food Hydrocolloids, 159 110604, 110604. doi: 10.1016/j.foodhyd.2024.110604

Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisers

2025

Journal Article

Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties

Yu, Xiliang, Li, Chen, Zhou, Mengdi, Prakash, Sangeeta and Dong, Xiuping (2025). Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties. Food Research International, 202 115683, 115683. doi: 10.1016/j.foodres.2025.115683

Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties

2025

Book Chapter

3D printing: formulation engineering, technological effects, and applications in food processing

Joshi, 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

3D printing: formulation engineering, technological effects, and applications in food processing

2025

Book Chapter

Probiotics: a novel natural therapy for oral health

Pallavi, 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

Probiotics: a novel natural therapy for oral health

2025

Journal Article

Isolation of an exopolysaccharide-producing Weissella confusa strain from lettuce and exploring its application as a texture modifying adjunct culture in a soy milk alternative

Huang, Wenkang, Yang, Shuyu, Wätjen, Anders Peter, Gumulya, Yosephine, Fernández-Pacheco, Pilar, Marcellin, Esteban, Prakash, Sangeeta, Bang-Berthelsen, Claus Heiner and Turner, Mark S. (2025). Isolation of an exopolysaccharide-producing Weissella confusa strain from lettuce and exploring its application as a texture modifying adjunct culture in a soy milk alternative. International Journal of Food Microbiology, 428 110992, 110992. doi: 10.1016/j.ijfoodmicro.2024.110992

Isolation of an exopolysaccharide-producing Weissella confusa strain from lettuce and exploring its application as a texture modifying adjunct culture in a soy milk alternative

2024

Journal Article

Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride

Zhao, Zhe, Yang, Rui, Chen, Dan, Wan, Jie, Huang, Wenwen and Prakash, Sangeeta (2024). Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride. Journal of the Science of Food and Agriculture, 105 (5), 2960-2967. doi: 10.1002/jsfa.14069

Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride