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2021 Journal Article Effect of annealing on structural, physicochemical, and in vitro digestive properties of starch from Castanopsis sclerophyllaShi, Xiaofei, Ding, Yueping, Wan, Jie, Liu, Chengmei, Prakash, Sangeeta and Xia, Xue (2021). Effect of annealing on structural, physicochemical, and in vitro digestive properties of starch from Castanopsis sclerophylla. Starch, 73 (7-8) 2100005, 1-9. doi: 10.1002/star.202100005 |
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2021 Journal Article Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception studyGoh, Andrea Shi'en, Ningtyas, Dian Widya, Bhandari, Bhesh and Prakash, Sangeeta (2021). Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study. LWT, 141 110873, 110873. doi: 10.1016/j.lwt.2021.110873 |
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2021 Journal Article Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended testsXie, Yisha, Zhao, Wenyu, Yu, Wanying, Lin, Xiaoyu, Tao, Shuaifei, Prakash, Sangeeta and Dong, Xiuping (2021). Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests. Journal of Texture Studies, 52 (2), 240-250. doi: 10.1111/jtxs.12578 |
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2021 Journal Article Effects of lutein particle size in embedding emulsions on encapsulation efficiency, storage stability, and dissolution rate of microencapsules through spray dryingWang, Xiao, Ding, Zhuang, Zhao, Yanna, Prakash, Sangeeta, Liu, Wenlai, Han, Jun and Wang, Zhengping (2021). Effects of lutein particle size in embedding emulsions on encapsulation efficiency, storage stability, and dissolution rate of microencapsules through spray drying. LWT, 146 111430, 111430. doi: 10.1016/j.lwt.2021.111430 |
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2021 Journal Article Assessment of 3D printability of composite dairy matrix by correlating with its rheological propertiesJoshi, Sukirti, Sahu, Jatindra K., Bareen, Mohammed A., Prakash, Sangeeta, Bhandari, Bhesh, Sharma, Nitya and Naik, S.N. (2021). Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties. Food Research International, 141 110111, 110111. doi: 10.1016/j.foodres.2021.110111 |
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2021 Journal Article Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural propertiesBareen, Mohammed A., Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2021). Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural properties. Journal of Food Engineering, 300 110506. doi: 10.1016/j.jfoodeng.2021.110506 |
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2021 Journal Article Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gelNingtyas, Dian W., Tam, Bavani, Bhandari, Bhesh and Prakash, Sangeeta (2021). Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel. Food Hydrocolloids, 111 106226, 106226. doi: 10.1016/j.foodhyd.2020.106226 |
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2021 Journal Article The safety and efficacy of xanthan gum-based thickeners and their effect in modifying bolus rheology in the therapeutic medical management of dysphagiaHadde, Enrico K., Mossel, Brenda, Chen, Jianshe and Prakash, Sangeeta (2021). The safety and efficacy of xanthan gum-based thickeners and their effect in modifying bolus rheology in the therapeutic medical management of dysphagia. Food Hydrocolloids for Health, 1 100038, 1-13. doi: 10.1016/j.fhfh.2021.100038 |
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2020 Journal Article Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsionsPanchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions. Food Chemistry, 333 127538, 127538. doi: 10.1016/j.foodchem.2020.127538 |
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2020 Journal Article Physical and mechanical properties of alginate based composite gelsRamdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2020). Physical and mechanical properties of alginate based composite gels. Trends in Food Science and Technology, 106, 150-159. doi: 10.1016/j.tifs.2020.10.002 |
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2020 Journal Article Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of textureZhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2020). Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. International Dairy Journal, 110 104794, 1-10. doi: 10.1016/j.idairyj.2020.104794 |
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2020 Journal Article Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice creamAdhikari, Bhaskar Mani, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. International Dairy Journal, 109 104789, 1-10. doi: 10.1016/j.idairyj.2020.104789 |
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2020 Journal Article Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia foodDick, Arianna, Bhandari, Bhesh, Dong, Xiuping and Prakash, Sangeeta (2020). Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food. Food Hydrocolloids, 107 105940, 105940. doi: 10.1016/j.foodhyd.2020.105940 |
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2020 Journal Article Ultra‐high temperature (UHT) stability of chocolate flavored high protein beveragesSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages. Journal of Food Science, 85 (10) 1750-3841.15397, 3012-3019. doi: 10.1111/1750-3841.15397 |
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2020 Journal Article Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray dryingDing, Zhuang, Tao, Tao, Wang, Xiao, Prakash, Sangeeta, Zhao, Yanna, Han, Jun and Wang, Zhengping (2020). Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray drying. International Journal of Food Science and Technology, 55 (7) ijfs.14544, 2872-2882. doi: 10.1111/ijfs.14544 |
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2020 Journal Article Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophyllaDing, Yueping, Wan, Jie, Liu, Chengmei, Shi, Xiaofei, Xia, Xue, Prakash, Sangeeta and Zhang, Xiao (2020). Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla. Food Hydrocolloids, 103 105693, 105693. doi: 10.1016/j.foodhyd.2020.105693 |
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2020 Journal Article Dynamic crosslinked and injectable biohydrogels as extracellular matrix mimics for the delivery of antibiotics and 3D cell cultureFan, Zhiping, Cheng, Ping, Liu, Min, Prakash, Sangeeta, Han, Jun, Ding, Zhuang, Zhao, Yanna and Wang, Zhengping (2020). Dynamic crosslinked and injectable biohydrogels as extracellular matrix mimics for the delivery of antibiotics and 3D cell culture. RSC Advances, 10 (33), 19587-19599. doi: 10.1039/d0ra02218g |
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2020 Journal Article Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixturesSingh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. LWT, 126 109308, 1-9. doi: 10.1016/j.lwt.2020.109308 |
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2020 Journal Article Influence of long-chain/medium-chain triglycerides and whey protein/tween 80 ratio on the stability of phosphatidylserine emulsions (O/W)Zhang, Ning, Liu, Chunhong, Jin, Li, Zhang, Ruiyan, Siebert, Hans-Christian, Wang, Zhengping, Prakash, Sangeeta, Yin, Xiaohan, Li, Jing, Hou, Danping, Sun, Bin and Liu, Min (2020). Influence of long-chain/medium-chain triglycerides and whey protein/tween 80 ratio on the stability of phosphatidylserine emulsions (O/W). ACS Omega, 5 (14), 7792-7801. doi: 10.1021/acsomega.9b03702 |
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2020 Journal Article beta-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milkHati, Subrota, Ningtyas, Dian W., Khanuja, Jassimran Kaur and Prakash, Sangeeta (2020). beta-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk. Food Bioscience, 34 100542, 100542. doi: 10.1016/j.fbio.2020.100542 |
