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2023 Journal Article Oat flour as a novel stabiliser for designing plant-based Pickering emulsionRawal, Kirti, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2023). Oat flour as a novel stabiliser for designing plant-based Pickering emulsion. Journal of Food Engineering, 340 111300, 1-11. doi: 10.1016/j.jfoodeng.2022.111300 |
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2023 Book Chapter Microbial proteases for production of bioactive peptidesSolanki, Divyang, Kumari, Reena, Prakash, Sangeeta, Rai, Amit Kumar and Hati, Subrota (2023). Microbial proteases for production of bioactive peptides. Microbial enzymes in production of functional foods and nutraceuticals. (pp. 109-130) edited by Rai, Amit Kumar, Sirohi, Ranjna, Binod, Parameswaran and Poro de Souza Vandenberghe, Luciana. Boca Raton: CRC Press. doi: 10.1201/9781003311164-9 |
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2023 Journal Article Dissolution behaviour of corn starch with different amylose content in ionic liquidsChen, Dan, Zhao, Zhe, Wu, Yingying, Prakash, Sangeeta and Wan, Jie (2023). Dissolution behaviour of corn starch with different amylose content in ionic liquids. International Journal of Biological Macromolecules, 228, 207-215. doi: 10.1016/j.ijbiomac.2022.12.133 |
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2023 Book Chapter Plant-based food as a sustainable source of food for the futurePrakash, Sangeeta, Gaiani, Claire and Bhandari, Bhesh R. (2023). Plant-based food as a sustainable source of food for the future. Engineering plant-based food systems. (pp. 1-12) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-323-89842-3.00005-1 |
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2023 Book Chapter 3D printing of plant-based foodsGodoi, Fernanda C., Prakash, Sangeeta and Bhandari, Bhesh R. (2023). 3D printing of plant-based foods. Engineering plant-based food systems. (pp. 301-314) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press / Elsevier. doi: 10.1016/b978-0-323-89842-3.00001-4 |
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2023 Journal Article Development and performance evaluation of amorphous microencapsules containing lutein nanoparticles via antisolvent precipitation followed by spray/freeze‐dryingZhang, Gang, Hu, Shihong, Wang, Xiao, Zhao, Yanna, Liu, Min, Han, Jun, Prakash, Sangeeta, Wang, Zhengping and Ding, Zhuang (2023). Development and performance evaluation of amorphous microencapsules containing lutein nanoparticles via antisolvent precipitation followed by spray/freeze‐drying. International Journal of Food Science and Technology, 58 (1), 62-73. doi: 10.1111/ijfs.16161 |
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2022 Journal Article Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolateGanesh, Sharanya, Ningtyas, Dian Widya and Prakash, Sangeeta (2022). Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate. Food Bioscience, 49 101914, 1-10. doi: 10.1016/j.fbio.2022.101914 |
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2022 Journal Article Instrumental Texture Assessment of IDDSI Texture Levels for Dysphagia Management. Part 2: Texture Modified FoodsHadde, Enrico Karsten, Prakash, Sangeeta, Chen, Wei and Chen, Jianshe (2022). Instrumental Texture Assessment of IDDSI Texture Levels for Dysphagia Management. Part 2: Texture Modified Foods. Journal of Texture Studies, 53 (5), 617-628. doi: 10.1111/jtxs.12706 |
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2022 Journal Article Review of edible Australian flora for colour and flavour additives: appraisal of suitability and ethicality for bushfoods as natural additives to facilitate new industry growthHay, Thomas, Prakash, Sangeeta, Daygon, Venea Dara and Fitzgerald, Melissa (2022). Review of edible Australian flora for colour and flavour additives: appraisal of suitability and ethicality for bushfoods as natural additives to facilitate new industry growth. Trends in Food Science and Technology, 129, 74-87. doi: 10.1016/j.tifs.2022.09.003 |
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2022 Journal Article Instrumental texture assessment of IDDSI texture levels for dysphagia management. part 1: thickened fluidsHadde, Enrico Karsten, Prakash, Sangeeta, Chen, Wei and Chen, Jianshe (2022). Instrumental texture assessment of IDDSI texture levels for dysphagia management. part 1: thickened fluids. Journal of Texture Studies, 53 (5), 609-616. doi: 10.1111/jtxs.12707 |
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2022 Journal Article Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gelXie, Yisha, Yu, Xiliang, Wang, Yue, Yu, Chenxu, Prakash, Sangeeta, Zhu, Beiwei and Dong, Xiuping (2022). Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel. Journal of Food Engineering, 327 111053, 111053. doi: 10.1016/j.jfoodeng.2022.111053 |
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2022 Journal Article Effects of variety, early harvest and germination on pasting properties and cooked grain texture of brown riceChao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2022). Effects of variety, early harvest and germination on pasting properties and cooked grain texture of brown rice. Journal of Texture Studies, 53 (4), 503-516. doi: 10.1111/jtxs.12676 |
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2022 Journal Article Characterisation of spray dried microencapsules with amorphous lutein nanoparticles: enhancement of processability, dissolution rate, and storage stabilityDing, Zhuang, Wang, Xiao, Wang, Lili, Zhao, Yanna, Liu, Min, Liu, Wenlai, Han, Jun, Prakash, Sangeeta and Wang, Zhengping (2022). Characterisation of spray dried microencapsules with amorphous lutein nanoparticles: enhancement of processability, dissolution rate, and storage stability. Food Chemistry, 383 132200, 132200. doi: 10.1016/j.foodchem.2022.132200 |
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2022 Journal Article Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternativesHuang, Wenkang, Wätjen, Anders Peter, Prakash, Sangeeta, Bang-Berthelsen, Claus Heiner and Turner, Mark S. (2022). Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives. Microbiology Australia, 43 (2), 79-82. doi: 10.1071/MA22026 |
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2022 Journal Article Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution propertiesBadin, Regis, Burgain, Jennifer, Desobry, Stephane, Bhandari, Bhesh, Prakash, Sangeeta and Gaiani, Claire (2022). Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution properties. Food Hydrocolloids, 132 107853, 107853. doi: 10.1016/j.foodhyd.2022.107853 |
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2022 Journal Article The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gelXie, Yisha, Yu, Xiliang, Wang, Zheming, Yu, Chenxu, Prakash, Sangeeta and Dong, Xiuping (2022). The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel. Food Hydrocolloids, 127 107468, 1-10. doi: 10.1016/j.foodhyd.2021.107468 |
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2022 Book Chapter 3D printing: technologies, fundamentals, and applications in food industriesBareen, Mohammed A., Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2022). 3D printing: technologies, fundamentals, and applications in food industries. Smart and sustainable food technologies. (pp. 197-234) edited by Shalini Sehgal, Barinderjit Singh and Vasudha Sharma. Singapore, Singapore: Springer Singapore. doi: 10.1007/978-981-19-1746-2_7 |
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2022 Journal Article Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starchZhang, Xiao, Chen, Dan, Zhao, Zhe, Wan, Jie and Prakash, Sangeeta (2022). Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch. Food Hydrocolloids, 126 107463, 107463. doi: 10.1016/j.foodhyd.2021.107463 |
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2022 Journal Article Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environmentZhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2022). Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment. Current Research in Food Science, 5, 653-664. doi: 10.1016/j.crfs.2022.03.012 |
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2022 Journal Article Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenolsRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2022). Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenols. Food Chemistry, 371 131382, 131382. doi: 10.1016/j.foodchem.2021.131382 |
