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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 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 |
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2022 Book Chapter Improving the functionality of chocolate by incorporating vegetal extractsMuhammad, Dimas Rahadian Aji, Fibri, Dwi Larasatie Nur and Prakash, Sangeeta (2022). Improving the functionality of chocolate by incorporating vegetal extracts. Trends in sustainable chocolate production. (pp. 113-152) edited by Charis M. Galanakis. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-90169-1_4 |
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2022 Journal Article Effect of early harvest and variety difference on grain yield and pasting properties of brown riceChao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2022). Effect of early harvest and variety difference on grain yield and pasting properties of brown rice. Crops, 2 (1), 23-39. doi: 10.3390/crops2010003 |
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2022 Journal Article Understanding the rheological properties of a novel composite salecan/gellan hydrogelsFan, Zhiping, Cheng, Ping, Gao, Yan, Wang, Dawei, Jia, Guangwei, Zhang, Pan, Prakash, Sangeeta, Wang, Zhengping and Han, Jun (2022). Understanding the rheological properties of a novel composite salecan/gellan hydrogels. Food Hydrocolloids, 123 107162, 107162. doi: 10.1016/j.foodhyd.2021.107162 |
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2022 Journal Article Oral perception of the textural and flavour characteristics of soy‐cow blended emulsionsWan, Jie, Ningtyas, Dian W, Bhandari, Bhesh, Liu, Chengmei and Prakash, Sangeeta (2022). Oral perception of the textural and flavour characteristics of soy‐cow blended emulsions. Journal of Texture Studies, 53 (1), 108-121. doi: 10.1111/jtxs.12641 |
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2022 Journal Article Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15Solanki, Divyang, Sakure, Amar, Prakash, Sangeeta and Hati, Subrota (2022). Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15. Journal of Food Science and Technology, 59 (9), 3567-3577. doi: 10.1007/s13197-022-05357-9 |
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2021 Journal Article Rheological investigation of a versatile salecan/curdlan gel matrixFan, Zhiping, Cheng, Ping, Prakash, Sangeeta, Zhang, Pan, Mei, Leixia, Ji, Shilei, Wang, Zhengping and Han, Jun (2021). Rheological investigation of a versatile salecan/curdlan gel matrix. International Journal of Biological Macromolecules, 193 (Part B), 2202-2209. doi: 10.1016/j.ijbiomac.2021.11.051 |
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2021 Journal Article Influence of drying method and 3D design on the 4D morphing of beef productsDick, Arianna, Gao, Yiheng, Bhandari, Bhesh and Prakash, Sangeeta (2021). Influence of drying method and 3D design on the 4D morphing of beef products. Applied Food Research, 1 (2) 100017, 1-11. doi: 10.1016/j.afres.2021.100017 |
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2021 Journal Article Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gelsRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2021). Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gels. Food Research International, 150 (Part A) 110778, 110778. doi: 10.1016/j.foodres.2021.110778 |
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2021 Journal Article Modulation fat globules of the plant-based cream emulsion: influence of the source of plant proteinsNingtyas, Dian W., Bhandari, Bhesh and Prakash, Sangeeta (2021). Modulation fat globules of the plant-based cream emulsion: influence of the source of plant proteins. Innovative Food Science and Emerging Technologies, 74 102852, 102852. doi: 10.1016/j.ifset.2021.102852 |
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2021 Journal Article Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varietiesChao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2021). Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varieties. Journal of Cereal Science, 102 103345, 103345. doi: 10.1016/j.jcs.2021.103345 |
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2021 Journal Article 3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsionsFan, Juan, Annamalai, Pratheep K. and Prakash, Sangeeta (2021). 3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions. Innovative Food Science & Emerging Technologies, 73 102803, 1-10. doi: 10.1016/j.ifset.2021.102803 |
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2021 Journal Article The role of hydrocolloids on the 3D printability of meat productsDick, Arianna, Dong, Xiuping, Bhandari, Bhesh and Prakash, Sangeeta (2021). The role of hydrocolloids on the 3D printability of meat products. Food Hydrocolloids, 119 106879, 106879. doi: 10.1016/j.foodhyd.2021.106879 |
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2021 Journal Article Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patientsDick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2021). Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients. LWT, 150 111915, 111915. doi: 10.1016/j.lwt.2021.111915 |
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2021 Journal Article Impact of homogenization on the physicochemical properties of the cod protein gelXie, Yisha, Yu, Xiliang, Wei, Shibiao, Zheng, Jianan, Prakash, Sangeeta and Dong, Xiuping (2021). Impact of homogenization on the physicochemical properties of the cod protein gel. LWT, 149 111841, 1-7. doi: 10.1016/j.lwt.2021.111841 |
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2021 Journal Article Viscoelastic and deformation characteristics of structurally different commercial topical systemsDabbaghi, Maryam, Namjoshi, Sarika, Panchal, Bhavesh, Grice, Jeffrey E., Prakash, Sangeeta, Roberts, Michael Stephen and Mohammed, Yousuf (2021). Viscoelastic and deformation characteristics of structurally different commercial topical systems. Pharmaceutics, 13 (9) 1351, 1351. doi: 10.3390/pharmaceutics13091351 |
