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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, 1-12. doi: 10.1016/j.ifset.2025.103919 |
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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, 1-11. doi: 10.1016/j.ifset.2024.103904 |
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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, 1-10. doi: 10.1016/j.foodres.2025.115683 |
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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, 1-16. doi: 10.1016/j.carbpol.2024.123057 |
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2025 Journal Article Comparative study of the impact of Alkali-Steeping (Na2CO3, K2CO3, NaOH) with equivalent pH on rice flour processing propertiesWu, 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 |
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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 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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2025 Journal Article Omega-3 incorporation effects on structural, rheological, and sensory properties of 3D-printed chocolateLi, Ruoyao, Koirala, Sushil, Prakash, Sangeeta, Xu, Yun and Bhandari, Bhesh (2025). Omega-3 incorporation effects on structural, rheological, and sensory properties of 3D-printed chocolate. Sustainable Food Technology. doi: 10.1039/d5fb00475f |
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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. doi: 10.1016/j.ijfoodmicro.2024.110992 |
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2025 Book Chapter Dermatological Product Sensorial Properties: Bridging Pharmaceutical and Therapeutic EquivalencePhan, Khanh, Leite-Silva, Vânia R., Prakash, Sangeeta, Namjoshi, Sarika, Panchal, Bhavesh, Roberts, Michael and Mohammed, Yousuf (2025). Dermatological Product Sensorial Properties: Bridging Pharmaceutical and Therapeutic Equivalence. AAPS Introductions in the Pharmaceutical Sciences. (pp. 223-240) Cham: Springer Nature Switzerland. doi: 10.1007/978-3-031-80525-7_9 |
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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 Innovative 3D printed multigrain rice and silver carp surimi diets: rheological, textural, and nutritional solutions for the elderly with dysphagiaChen, Li, Yu, Xiliang, Wang, Yue, Prakash, Sangeeta and Dong, Xiuping (2024). Innovative 3D printed multigrain rice and silver carp surimi diets: rheological, textural, and nutritional solutions for the elderly with dysphagia. Food Bioscience, 62 105314. doi: 10.1016/j.fbio.2024.105314 |
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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, 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 Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction methodSolanki, Divyang, Dhungana, Pramesh, Tan, Qiu Yi, Badin, Regis, Bhandari, Bhesh, Sahu, Jatindra K. and Prakash, Sangeeta (2024). Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method. Food Hydrocolloids, 156 110342, 110342. doi: 10.1016/j.foodhyd.2024.110342 |
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2024 Journal Article Influence of storage time of fermented soghurt on the changes in fat and protein biomolecules through Confocal Laser Scanning Microscopy (CLSM) under refrigeration conditionHati, Subrota, Ramanuj, Krupali and Prakash, Sangeeta (2024). Influence of storage time of fermented soghurt on the changes in fat and protein biomolecules through Confocal Laser Scanning Microscopy (CLSM) under refrigeration condition. Discover Food, 4 (1) 127, 1-11. doi: 10.1007/s44187-024-00214-4 |
