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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 techniquesHay, 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 |
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2025 Journal Article Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beveragesShahbal, 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 |
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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 |
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2025 Journal Article Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysisBareen, 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 |
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2025 Journal Article 4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditionsKoirala, 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 |
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2025 Journal Article Optimizing Microalgae Bioprocessing and Digestibility: spraying techniques for drying and encapsulationBaldelli, 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 |
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2025 Journal Article Comparing conventional and novel extraction methods for chia seed mucilage as a sustainable vegan thickening agentTan, 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 |
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2025 Journal Article Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levelsSutrisno, 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 |
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2025 Journal Article Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: Physical properties and gallic acid diffusionHarlen, 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 |
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2025 Journal Article Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusionFan, 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 |
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2025 Journal Article Links between single maltodextrin particles properties and powder functionalityBadin, 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 |
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2025 Journal Article Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisersRawal, 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 |
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2025 Journal Article Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing propertiesYu, 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 |
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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 alternativeHuang, 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 |
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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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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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2024 Journal Article Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chlorideZhao, 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 |
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2024 Journal Article Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: egg white microgels-based high-phase emulsion as a texture modifierYu, Xiliang, Wu, Danxuan, Han, Lin, Yang, Jinye, Prakash, Sangeeta and Dong, Xiuping (2024). Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: egg white microgels-based high-phase emulsion as a texture modifier. International Journal of Biological Macromolecules, 282 (Pt 6) 137418. doi: 10.1016/j.ijbiomac.2024.137418 |
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2024 Journal Article Assessment of the impact of quinoa protein modification on silver carp surimi gel quality and its utilization in 3D printingZhao, Weiping, Liu, Jiaqi, Wang, Yue, Xu, Qinggang, Han, Ge, Prakash, Sangeeta and Dong, Xiuping (2024). Assessment of the impact of quinoa protein modification on silver carp surimi gel quality and its utilization in 3D printing. Journal of Food Science, 89 (12), 9543-9558. doi: 10.1111/1750-3841.17507 |
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2024 Journal Article Characterization of Alginate-Crystalline Nanocellulose Composite Hydrogel as Polyphenol Encapsulation AgentHarlen, Winda Christina, Prakash, Sangeeta, Yuliani, Sri and Bhandari, Bhesh (2024). Characterization of Alginate-Crystalline Nanocellulose Composite Hydrogel as Polyphenol Encapsulation Agent. Food Research International, 195 114989. doi: 10.1016/j.foodres.2024.114989 |
