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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 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 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. Topical products and dermal drug delivery. (pp. 223-240) Cham, Switzerland: Springer. doi: 10.1007/978-3-031-80525-7_9 |
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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, 3 (6), 2134-2143. doi: 10.1039/d5fb00475f |
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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 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, 1-12. doi: 10.1016/j.foodres.2024.114989 |
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2024 Journal Article Decreased formulation pH and protein preheating treatment enhance the interaction, storage stability, and bioaccessibility of caseinate-bound lutein/zeaxanthinZhang, Gang, He, Linlin, Qi, Xin, Wang, Xiao, Zhao, Yanna, Wang, Qingpeng, Liu, Min, Ding, Zhuang, Wang, Zhengping and Prakash, Sangeeta (2024). Decreased formulation pH and protein preheating treatment enhance the interaction, storage stability, and bioaccessibility of caseinate-bound lutein/zeaxanthin. Food Research International, 195 114971, 114971. doi: 10.1016/j.foodres.2024.114971 |
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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 |
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2024 Journal Article Preservation strategies for processed grass carp products: analyzing quality and microbial dynamics during chilled and ice temperature storageZhang, Lin, Han, Lin, Yang, Jinye, Sun, Qinxiu, Li, Ke, Prakash, Sangeeta and Dong, Xiuping (2024). Preservation strategies for processed grass carp products: analyzing quality and microbial dynamics during chilled and ice temperature storage. Food Chemistry: X, 23 101428, 101428. doi: 10.1016/j.fochx.2024.101428 |
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2024 Journal Article Controlled shape morphing of potatoes and carrots during drying using a novel stamping approachKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2024). Controlled shape morphing of potatoes and carrots during drying using a novel stamping approach. Drying Technology, 42 (14), 2095-2110. doi: 10.1080/07373937.2024.2411585 |
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2024 Journal Article Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formationRawal, Kirti, Wang, Yumin, Annamalai, Pratheep Kumar, Bhandari, Bhesh and Prakash, Sangeeta (2024). Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formation. Innovative Food Science and Emerging Technologies, 97 103795, 103795. doi: 10.1016/j.ifset.2024.103795 |
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2024 Journal Article Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potentialWang, Zheming, Yu, Xiliang, Song, Liang, Jiao, Jian, Prakash, Sangeeta and Dong, Xiuping (2024). Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential. International Journal of Biological Macromolecules, 278 (Part 2) 134129, 134129. doi: 10.1016/j.ijbiomac.2024.134129 |
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2024 Journal Article The formation mechanism of β-lactoglobulin self-assembled gel and its relationship with slow-release properties through stepwise regression modelsWu, Ying, Li, Bin, Zhou, Lei, Liu, Wei, Liu, Chengmei, Prakash, Sangeeta and Zhong, Junzhen (2024). The formation mechanism of β-lactoglobulin self-assembled gel and its relationship with slow-release properties through stepwise regression models. Food Hydrocolloids, 154 110074, 1-14. doi: 10.1016/j.foodhyd.2024.110074 |
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2024 Journal Article Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gumYu, Xiliang, Han, Lin, Xu, Qinggang, Li, Shengjie, Prakash, Sangeeta and Dong, Xiuping (2024). Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum. Food Hydrocolloids, 153 109981, 1-8. doi: 10.1016/j.foodhyd.2024.109981 |
