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2017 Journal Article A multidisciplinary phenotyping and genotyping analysis of a mapping population enables quality to be combined with yield in riceCalingacion, Mariafe, Mumm, Roland, Tan, Kevin, Quiatchon-Baeza, Lenie, Concepcion, Jeanaflor C.T., Hageman, Jos A., Prakash, Sangeeta, Fitzgerald, Melissa and Hall, Robert D. (2017). A multidisciplinary phenotyping and genotyping analysis of a mapping population enables quality to be combined with yield in rice. Frontiers in Molecular Biosciences, 4 (MAY) 32. doi: 10.3389/fmolb.2017.00032 |
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2017 Journal Article Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurtPang, Zhihua, Deeth, Hilton, Yang, Hongshun, Prakash, Sangeeta and Bansal, Nidhi (2017). Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt. Journal of Dairy Science, 100 (5), 3436-3447. doi: 10.3168/jds.2016-11881 |
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2017 Journal Article The molecular structural features controlling stickiness in cooked rice, a major palatability determinantLi, Hongyan, Fitzgerald, Melissa A., Prakash, Sangeeta, Nicholson, Timothy M. and Gilbert, Robert G. (2017). The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. Scientific Reports, 7 (1) 43713, 43713. doi: 10.1038/srep43713 |
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2017 Journal Article Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk GelsKhanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2017). Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels. Food Biophysics, 12 (2), 141-150. doi: 10.1007/s11483-017-9470-y |
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2017 Book Chapter From rheology to tribology: applications of tribology in studying food oral processing and texture perceptionPrakash, S. (2017). From rheology to tribology: applications of tribology in studying food oral processing and texture perception. Advances in food rheology and its applications. (pp. 65-86) edited by Jasim Ahmed, Pawel Ptaszek and Santanu Basu. Cambridge, MA, United States: Woodhead Publishing. doi: 10.1016/B978-0-08-100431-9.00004-8 |
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2016 Journal Article In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybeanNguyen, Thao T. P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2016). In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybean. Food and Function, 7 (12), 4908-4919. doi: 10.1039/C6FO01240J |
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2016 Journal Article Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurementNguyen, Phuong T. M., Nguyen, Tuan A. H., Bhandari, Bhesh and Prakash, Sangeeta (2016). Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement. Journal of Food Engineering, 185, 1-8. doi: 10.1016/j.jfoodeng.2016.03.026 |
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2016 Journal Article Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storageKosasih, Leni, Bhandari, Bhesh, Prakash, Sangeeta, Bansal, Nidhi and Gaiani, Claire (2016). Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage. Journal of Food Engineering, 179, 68-77. doi: 10.1016/j.jfoodeng.2016.02.005 |
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2016 Journal Article 3d printing technologies applied for food design: status and prospectsGodoi, Fernanda C., Prakash, Sangeeta and Bhandari, Bhesh R. (2016). 3d printing technologies applied for food design: status and prospects. Journal of Food Engineering, 179, 44-54. doi: 10.1016/j.jfoodeng.2016.01.025 |
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2016 Journal Article Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperaturesKosasih, Leni, Bhandari, Bhesh, Prakash, Sangeeta, Bansal, Nidhi and Gaiani, Claire (2016). Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures. International Dairy Journal, 56, 4-12. doi: 10.1016/j.idairyj.2015.12.009 |
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2016 Journal Article Retrogradation – digestibility relationship of selected glutinous and non-glutinous fresh and stale cooked riceDick Zambrano, Arianna, Bhandari, Bhesh, Ho, Binh and Prakash, Sangeeta (2016). Retrogradation – digestibility relationship of selected glutinous and non-glutinous fresh and stale cooked rice. International Journal of Food Properties, 19 (11), 1-15. doi: 10.1080/10942912.2016.1168838 |
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2016 Journal Article Understanding the Jasmine phenotype of rice through metabolite profiling and sensory evaluationDaygon, Venea Dara, Prakash, Sangeeta, Calingacion, Mariafe, Riedel, Arthur, Ovenden, Ben, Snell, Peter, Mitchell, Jaquie and Fitzgerald, Melissa (2016). Understanding the Jasmine phenotype of rice through metabolite profiling and sensory evaluation. Metabolomics, 12 (4) 63, 1-15. doi: 10.1007/s11306-016-0989-6 |
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2016 Journal Article The importance of amylose and amylopectin fine structure for textural properties of cooked rice grainsLi, Hongyan, Prakash, Sangeeta, Nicholson, Timothy M., Fitzgerald, Melissa A. and Gilbert, Robert G. (2016). The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food Chemistry, 196, 702-711. doi: 10.1016/j.foodchem.2015.09.112 |
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2016 Journal Article Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starchLi, Hongyan, Prakash, Sangeeta, Nicholson, Timothy M., Fitzgerald, Melissa A. and Gilbert, Robert G. (2016). Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. Carbohydrate Polymers, 146, 253-263. doi: 10.1016/j.carbpol.2016.03.045 |
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2016 Journal Article Tribological method to measure lubricating properties of dairy productsNguyen, Phuong T. M., Bhandari, Bhesh and Prakash, Sangeeta (2016). Tribological method to measure lubricating properties of dairy products. Journal of Food Engineering, 168, 27-34. doi: 10.1016/j.jfoodeng.2015.07.011 |
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2016 Journal Article Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurtPang, Zhihua, Deeth, Hilton, Prakash, Sangeeta and Bansal, Nidhi (2016). Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt. Journal of Food Engineering, 169 8284, 27-37. doi: 10.1016/j.jfoodeng.2015.08.007 |
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2015 Journal Article A comprehensive review on in vitro digestion of infant formulaNguyen, Thao, Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2015). A comprehensive review on in vitro digestion of infant formula. Food Research International, 76 (Part 3), 373-386. doi: 10.1016/j.foodres.2015.07.016 |
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2015 Journal Article Gastro intestinal digestion of dairy and soy proteins in infant formulas: an in vitro studyNguyen, Thao T. P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2015). Gastro intestinal digestion of dairy and soy proteins in infant formulas: an in vitro study. Food Research International, 76 (Part 3), 348-358. doi: 10.1016/j.foodres.2015.07.030 |
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2015 Journal Article Variability in human bitter taste sensitivity to chemically diverse compounds can be accounted for by differential TAS2R activationRoura, Eugeni, Aldayyani, Asya, Thavaraj, Pridhuvi, Prakash, Sangeeta, Greenway, Delma, Thomas, Walter G., Meyerhof, Wolfgang, Roudnitzky, Natacha and Foster, Simon R. (2015). Variability in human bitter taste sensitivity to chemically diverse compounds can be accounted for by differential TAS2R activation. Chemical Senses, 40 (6), 427-435. doi: 10.1093/chemse/bjv024 |
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2015 Journal Article Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zincAbdulghani, Atallah H., Prakash, Sangeeta, Ali, Mahmood Y. and Deeth, Hilton C. (2015). Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc. Dairy Science and Technology, 95 (1), 33-46. doi: 10.1007/s13594-014-0188-z |
