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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 |
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2024 Journal Article Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retentionJoshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Naik, S.N. (2024). Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention. Journal of Food Engineering, 373 112032, 112032. doi: 10.1016/j.jfoodeng.2024.112032 |
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2024 Journal Article Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: color, oxidative stability and microstructureTan, Zhifeng, Yang, Xiaoqing, Jin, Zheng, Han, Lin, Li, Ke, Prakash, Sangeeta and Dong, Xiuping (2024). Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: color, oxidative stability and microstructure. Food Chemistry: X, 22 101480, 1-10. doi: 10.1016/j.fochx.2024.101480 |
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2024 Journal Article Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gelsZhao, Jia, Ni, Dongdong, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2024). Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels. Food Hydrocolloids, 151 109849, 109849. doi: 10.1016/j.foodhyd.2024.109849 |
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2024 Journal Article Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methodsMeng, Xiaolin, Wu, Ying, Tang, Wangruiqi, Zhou, Lei, Liu, Wei, Liu, Chengmei, Prakash, Sangeeta, Zhang, Yanjun and Zhong, Junzhen (2024). Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methods. Food Chemistry, 442 138414, 138414. doi: 10.1016/j.foodchem.2024.138414 |
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2024 Journal Article Preparation and characterization of homogeneous blend of dietary fiber and starch based on ionic liquidsZhao, Zhe, Chen, Dan, Gao, Wanxin, Prakash, Sangeeta and Wan, Jie (2024). Preparation and characterization of homogeneous blend of dietary fiber and starch based on ionic liquids. Starch-Staerke, 76 (3-4) 2300058, 1-9. doi: 10.1002/star.202300058 |
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2024 Journal Article Influence of polysaccharide-based co-encapsulants on efficiency, stability, and release of vitamins B12 and D3 in multilayered microcapsulesHe, Linlin, Hu, Shihong, Zhang, Gang, Wang, Xiao, Zhao, Yanna, Wang, Qingpeng, Liu, Min, Wang, Zhengping, Sangeeta, Prakash and Ding, Zhuang (2024). Influence of polysaccharide-based co-encapsulants on efficiency, stability, and release of vitamins B12 and D3 in multilayered microcapsules. Journal of Food Engineering, 365 111817, 111817. doi: 10.1016/j.jfoodeng.2023.111817 |
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2024 Journal Article Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatmentsFan, Yue, Zheng, Shiyu, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2024). Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments. Sustainable Food Technology, 2 (3), 826-836. doi: 10.1039/d4fb00045e |
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2024 Journal Article Unlocking the potential of rice bran through extrusion: a systematic reviewKC, Yadav, Mitchell, Jaquie, Bhandari, Bhesh and Prakash, Sangeeta (2024). Unlocking the potential of rice bran through extrusion: a systematic review. Sustainable Food Technology, 2 (3), 594-614. doi: 10.1039/d4fb00027g |
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2024 Journal Article Prospects of using non-thermal technologies for chia seed mucilage extractionSolanki, Divyang, Oey, Indrawati, Prakash, Sangeeta, Bhandari, Bhesh and Sahu, Jatindra K (2024). Prospects of using non-thermal technologies for chia seed mucilage extraction. Sustainable Food Technology, 2 (4), 993-1010. doi: 10.1039/d4fb00074a |
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2023 Journal Article Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgelPradhan, Monica, School of Agriculture and Food Sustainability, The University of Queensland, Australia, Clarissa Sera, Agnescia, Prakash, Sangeeta, Gaiani, Claire, Bhandari, Bhesh, Poltekkes Kemenkes Palangka Raya, Indonesia, School of Agriculture and Food Sustainability, The University of Queensland, Australia, The University of Lorraine, France and School of Agriculture and Food Sustainability, The University of Queensland, Australia (2023). Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel. Nepal Journal of Biotechnology, 11 (2), 75-85. doi: 10.54796/njb.v11i2.279 |
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2023 Journal Article Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopyBadin, Regis, Gaiani, Claire, Desobry, Stephane, Prakash, Sangeeta, Bhandari, Bhesh and Burgain, Jennifer (2023). Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy. Food Hydrocolloids, 145 109081, 109081. doi: 10.1016/j.foodhyd.2023.109081 |
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2023 Journal Article Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin systemWang, Yue, Han, Lin, Yu, Wanying, Zhao, Weiping, Pan, Jinfeng, Prakash, Sangeeta and Dong, Xiuping (2023). Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system. Food Hydrocolloids, 144 108918, 1-11. doi: 10.1016/j.foodhyd.2023.108918 |
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2023 Journal Article Subcritical water hydrolysis of chia seed proteins and their functional characteristicsSolanki, Divyang, Prakash, Sangeeta, Hans, Nidhi, Nagpal, Tanya, SSM, Satheeshkanth, Sahu, Jatindra K. and Bhandari, Bhesh (2023). Subcritical water hydrolysis of chia seed proteins and their functional characteristics. Food Hydrocolloids, 143 108883, 1-12. doi: 10.1016/j.foodhyd.2023.108883 |
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2023 Journal Article Effective strategies for elevating the techno-functional properties of milk protein concentrateKhatkar, Sunil Kumar, Khatkar, Anju Boora, Mehta, Nitin, Kaur, Gurkirat, Dhull, Sanju Bala and Prakash, Sangeeta (2023). Effective strategies for elevating the techno-functional properties of milk protein concentrate. Trends in Food Science and Technology, 140 104169, 1-15. doi: 10.1016/j.tifs.2023.104169 |
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2023 Journal Article Enhancement of emulsion stability and functional properties of hemp protein‐based dairy alternative by different treatments after cellulase hydrolysisRawal, Kirti, Annamalai, Pratheep Kumar, Ningtyas, Dian Widya and Prakash, Sangeeta (2023). Enhancement of emulsion stability and functional properties of hemp protein‐based dairy alternative by different treatments after cellulase hydrolysis. International Journal of Food Science & Technology, 59 (1), 1-10. doi: 10.1111/ijfs.16735 |
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2023 Journal Article Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printingJoshi, Sukirti, Bareen, Mohammed Abdullah, Sahu, Jatindra K., Prakash, Sangeeta and Naik, S.N. (2023). Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printing. Journal of Food Engineering, 353 111549, 1-13. doi: 10.1016/j.jfoodeng.2023.111549 |
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2023 Journal Article Shape morphing of foods: mechanism, strategies, and applicationsKoirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2023). Shape morphing of foods: mechanism, strategies, and applications. Trends in Food Science and Technology, 139 104135, 1-15. doi: 10.1016/j.tifs.2023.104135 |
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2023 Journal Article Using starch structure to choose rices with an optimal combination of palatability and digestibilityZhu, Jihui, Tao, Keyu, Prakash, Sangeeta, Zhang, Changquan, Gilbert, Robert G. and Liu, Qiaoquan (2023). Using starch structure to choose rices with an optimal combination of palatability and digestibility. Food Hydrocolloids, 141 108763, 1-11. doi: 10.1016/j.foodhyd.2023.108763 |
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2023 Journal Article Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant productsLiu, Yu, Yu, Wanying, Yu, Xiliang, Tong, Qiang, Li, Shouwei, Prakash, Sangeeta and Dong, Xiuping (2023). Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products. Journal of Food Engineering, 349 111454, 1-11. doi: 10.1016/j.jfoodeng.2023.111454 |
