|
2026 Journal Article Balancing lubrication and structural integrity in 3D-printed plant-based meat analogues through partial oil substitution with aloe gel and flaxseed mucilageFan, Yue, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2026). Balancing lubrication and structural integrity in 3D-printed plant-based meat analogues through partial oil substitution with aloe gel and flaxseed mucilage. Food Hydrocolloids, 175 112544, 112544-175. doi: 10.1016/j.foodhyd.2026.112544 |
|
2026 Journal Article Tannic acid and carboxymethyl cellulose synergy for high-fidelity 3D printing of fish gelatin: enhanced thermal, mechanical and rheological propertiesZhou, Mengdi, Wang, Yue, Yu, Xiliang, Prakash, Sangeeta and Dong, Xiuping (2026). Tannic acid and carboxymethyl cellulose synergy for high-fidelity 3D printing of fish gelatin: enhanced thermal, mechanical and rheological properties. Food Research International, 231 118765, 118765. doi: 10.1016/j.foodres.2026.118765 |
|
2026 Journal Article High-pressure homogenised rice bran nanofibers as stabilisers in pickering emulsions: Interfacial behaviour, emulsification efficiency and oxidative stabilityYadav, K C, Bhandari, Bhesh, Mitchell, Jaquie and Prakash, Sangeeta (2026). High-pressure homogenised rice bran nanofibers as stabilisers in pickering emulsions: Interfacial behaviour, emulsification efficiency and oxidative stability. Bioresource Technology, 447 134269, 134269-447. doi: 10.1016/j.biortech.2026.134269 |
|
2026 Journal Article Vitamin D-loaded microcapsule-cod protein composite gels: texture, oral processing, and digestive propertiesWang, Yue, Yu, Xiliang, Zhao, Weiping, Liu, Shiyi, Prakash, Sangeeta and Dong, Xiuping (2026). Vitamin D-loaded microcapsule-cod protein composite gels: texture, oral processing, and digestive properties. Food Hydrocolloids, 173 112191, 112191. doi: 10.1016/j.foodhyd.2025.112191 |
|
2026 Journal Article Morphing Foods: Recent progress and future innovationsKoirala, Sushil, Li, Ruoyao, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2026). Morphing Foods: Recent progress and future innovations. Current Opinion in Food Science, 68 101388, 1-8. doi: 10.1016/j.cofs.2026.101388 |
|
2026 Journal Article Non-thermal extraction and modification of chia seed mucilage using Pulsed electric fieldSolanki, Divyang, Punzalan, Jervee M., Oey, Indrawati, Meriaux, Adeline, Gordon, Keith C., Bhandari, Bhesh, Sahu, Jatindra K. and Prakash, Sangeeta (2026). Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field. Food Hydrocolloids, 172 (Part 1) 111954, 1-21. doi: 10.1016/j.foodhyd.2025.111954 |
|
2026 Journal Article Chickpea protein: novel stabilizer for sturgeon restructured productsWang, Yue, Liu, Jiaqi, Zhao, Weiping, Yang, Jinye, Pan, Jinfeng, Prakash, Sangeeta and Dong, Xiuping (2026). Chickpea protein: novel stabilizer for sturgeon restructured products. Journal of Food Engineering, 404 112762, 112762. doi: 10.1016/j.jfoodeng.2025.112762 |
|
2026 Journal Article Mechanistic Insights into the Interfacial Rheology of Cellulose Nanofibers from Rice bran for Stabilising Pickering EmulsionsYadav, K.C., Mitchell, Jaquie, Bhandari, Bhesh and Prakash, Sangeeta (2026). Mechanistic Insights into the Interfacial Rheology of Cellulose Nanofibers from Rice bran for Stabilising Pickering Emulsions. Journal of Food Engineering, 412 112991, 112991-412. doi: 10.1016/j.jfoodeng.2026.112991 |
|
2026 Book Chapter Antihypertensive effect of fermented camel milkSolanki, Divyang, Middha Nikhanj, Srishti, Rathi, Ritika, Jhundoo, Neetika and Prakash, Sangeeta (2026). Antihypertensive effect of fermented camel milk. Non-bovine milk derived bioactive peptides: production, characterization, and biofunctionalities. (pp. 21-55) London, United Kingdom: Academic Press. doi: 10.1016/b978-0-443-23561-0.00001-3 |
|
2026 Journal Article Effect of reheating methods on the structural integrity and IDDSI compliance of multicomponent 3D-printed dysphagia-oriented foodsYellapantula, Shreya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2026). Effect of reheating methods on the structural integrity and IDDSI compliance of multicomponent 3D-printed dysphagia-oriented foods. Innovative Food Science & Emerging Technologies, 107 104328, 1-12. doi: 10.1016/j.ifset.2025.104328 |
|
2026 Journal Article Enhancing functional and structural properties of chia seed flour through combined pH shifting and high-speed homogenizationSolanki, Divyang Kantilal, Bhandari, Bhesh, Annamalai, Pratheep Kumar, Sahu, Jatindra K. and Prakash, Sangeeta (2026). Enhancing functional and structural properties of chia seed flour through combined pH shifting and high-speed homogenization. Sustainable Food Technology. doi: 10.1039/d5fb00841g |
|
2026 Book Chapter Redwood Pigweed (Amaranthus retroflexus)Solanki, Divyang, Tan, Qiu Yi, Manhswita, Anima, Srishti, Indapwar, Shreedevi, Rathi, Ritika, Pandey, Gareema, Prakash, Sangeeta and ul Haq, Raees (2026). Redwood Pigweed (Amaranthus retroflexus). Medicinal plants of Himalayas: nutrition, active ingredients, and pharmacological applications. (pp. 60-77) edited by Raees ul Haq, Sajad Ahmad Wani, Jasmeet Kour and Shiv Kumar. Boca Raton, FL, United States: CRC Press. doi: 10.1201/9781003292340-5 |
|
2025 Journal Article Uncovering the impact of homogenization and dietary fiber on the in vitro digestion of cod protein composite gelXie, Yisha, Huang, Yizhen, Prakash, Sangeeta, Zhu, Yang and Dong, Xiuping (2025). Uncovering the impact of homogenization and dietary fiber on the in vitro digestion of cod protein composite gel. Food Safety and Health fsh3.70067. doi: 10.1002/fsh3.70067 |
|
2025 Journal Article Enhancing dairy-like aromas and reducing beany flavours in mould-ripened soy cheesesHuang, Wenkang, Gumulya, Yosephine, Wätjen, Anders Peter, Marcellin, Esteban, Prakash, Sangeeta, Bang-Berthelsen, Claus Heiner and Turner, Mark S. (2025). Enhancing dairy-like aromas and reducing beany flavours in mould-ripened soy cheeses. International Journal of Food Microbiology, 443 111408, 1-11. doi: 10.1016/j.ijfoodmicro.2025.111408 |
|
2025 Journal Article Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancementYellapantula, Shreya Lalitya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2025). Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancement. Food Hydrocolloids, 168 111525, 1-18. doi: 10.1016/j.foodhyd.2025.111525 |
|
2025 Journal Article Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated systemKoirala, Sushil, Gamonpilas, Chaiwut, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated system. Journal of Food Engineering, 408 112890, 112890. doi: 10.1016/j.jfoodeng.2025.112890 |
|
2025 Conference Publication Developing high-quality long grain rice for northern Australian production systemsWood, Shona, Sharma, Chahat, Snell, Peter, Prakash, Sangeeta and Mitchell, Jaquie (2025). Developing high-quality long grain rice for northern Australian production systems. 75th Australasian Grains Science Association Conference, Brisbane, QLD Australia, 20-22 August 2025. |
|
2025 Conference Publication Transforming Vietnam’s rice value chain via a market-led sustainable, traceable, high-quality export market product for the Mekong delta – a quality perspectiveMitchell, Jaquie, Wood, Shona, Tran, Khang, Thi, Thanh Dao Vu, Trinh, Duy, Ho, Binh, Palaniappan, Gomathy, Aziz, Ammar Abdul, Checco, Julia, Thai, Van Tinh, Nguyen, Hong Tin, Thoa, Nguyen Thi Kim, Ly, Bui Chuc, Nguyen, Minh, Akber, Md Ali, Muflikh, Yanti Nuraeni, Ha, Minh Luan, Tran, Ngoc Thach, Quirk, Chris, Lam, Dong Tung, Nguyen, Ngoc Le, Ngoc, Ho Thi Nhu and Prakash, Sangeeta (2025). Transforming Vietnam’s rice value chain via a market-led sustainable, traceable, high-quality export market product for the Mekong delta – a quality perspective. 75th Australasian Grains Science Association Conference, Brisbane, QLD Australia, 20-22 August 2025. |
|
2025 Journal Article Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): biofunctional properties and antioxidant potentialSolanki, Divyang, Hans, Nidhi, Sahu, Jatindra K., Bhandari, Bhesh, Prakash, Sangeeta and Hati, Subrota (2025). Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): biofunctional properties and antioxidant potential. Innovative Food Science and Emerging Technologies, 104 104157, 104157. doi: 10.1016/j.ifset.2025.104157 |
|
2025 Journal Article Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly dietsYellapantula, Shreya Lalitya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2025). Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets. Innovative Food Science and Emerging Technologies, 104 104147, 1-17. doi: 10.1016/j.ifset.2025.104147 |
