Associate Professor Sangeeta Prakash
Associate Professor

Sangeeta Prakash

Email: 
Phone: 
+61 7 334 69187

Background

I am an Associate Professor at the University of Queensland with over a decade of experience in research focused on food processing and complex food systems' oral and gastrointestinal dynamics. My experimental approaches include using advanced processing devices such as 3D food printers, ultra-high-temperature processing plants, and homogenisers; mechanical measurements like tribology and rheology; imaging techniques such as confocal laser scanning microscopy and electron microscopy; and electrophoresis. I also employ an in vitro oral-gastrointestinal model, extending to in vivo human trials (sensory), to understand changes during food processing from the nano-scale to the human scale.

Availability

Associate Professor Sangeeta Prakash is:
Available for supervision
Media expert

Qualifications

  • Bachelor of Technology, Orissa University of Agriculture and Technology
  • Masters (Coursework) of Science, Indian Agricultural Research Institute
  • Doctor of Philosophy, The University of Queensland

Search Professor Sangeeta Prakash’s works on UQ eSpace

229 works between 2004 and 2026
All (229) Book (1) Journal Article (209) Other Outputs (1) Conference Publication (4) Book Chapter (14)

1 - 20 of 229 works

2026

Journal Article

Chickpea protein: Novel stabilizer for sturgeon restructured products

Wang, Yue, Liu, Jiaqi, Zhao, Weiping, Yang, Jinye, Pan, Jinfeng, Prakash, Sangeeta and Dong, Xiuping (2026). Chickpea protein: Novel stabilizer for sturgeon restructured products. Journal of Food Engineering, 404 112762, 112762-404. doi: 10.1016/j.jfoodeng.2025.112762

Chickpea protein: Novel stabilizer for sturgeon restructured products

2025

Journal Article

Enhancing dairy-like aromas and reducing beany flavours in mould-ripened soy cheeses

Huang, Wenkang, Gumulya, Yosephine, Wätjen, Anders Peter, Marcellin, Esteban, Prakash, Sangeeta, Bang-Berthelsen, Claus Heiner and Turner, Mark S. (2025). Enhancing dairy-like aromas and reducing beany flavours in mould-ripened soy cheeses. International Journal of Food Microbiology, 443 111408, 1-11. doi: 10.1016/j.ijfoodmicro.2025.111408

Enhancing dairy-like aromas and reducing beany flavours in mould-ripened soy cheeses

2025

Journal Article

Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field

Solanki, Divyang, Punzalan, Jervee M., Oey, Indrawati, Meriaux, Adeline, Gordon, Keith C., Bhandari, Bhesh, Sahu, Jatindra K. and Prakash, Sangeeta (2025). Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field. Food Hydrocolloids, 172 111954, 111954. doi: 10.1016/j.foodhyd.2025.111954

Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field

2025

Conference Publication

Transforming Vietnam’s rice value chain via a market-led sustainable, traceable, high-quality export market product for the Mekong delta – a quality perspective

Mitchell, Jaquie, Wood, Shona, Tran, Khang, Thi, Thanh Dao Vu, Trinh, Duy, Ho, Binh, Palaniappan, Gomathy, Aziz, Ammar Abdul, Checco, Julia, Thai, Van Tinh, Nguyen, Hong Tin, Thoa, Nguyen Thi Kim, Ly, Bui Chuc, Nguyen, Minh, Akber, Md Ali, Muflikh, Yanti Nuraeni, Ha, Minh Luan, Tran, Ngoc Thach, Quirk, Chris, Lam, Dong Tung, Nguyen, Ngoc Le, Ngoc, Ho Thi Nhu and Prakash, Sangeeta (2025). Transforming Vietnam’s rice value chain via a market-led sustainable, traceable, high-quality export market product for the Mekong delta – a quality perspective. 75th Australasian Grains Science Association Conference, Brisbane, QLD Australia, 20-22 August 2025.

Transforming Vietnam’s rice value chain via a market-led sustainable, traceable, high-quality export market product for the Mekong delta – a quality perspective

2025

Conference Publication

Developing high-quality long grain rice for northern Australian production systems

Wood, Shona, Sharma, Chahat, Snell, Peter, Prakash, Sangeeta and Mitchell, Jaquie (2025). Developing high-quality long grain rice for northern Australian production systems. 75th Australasian Grains Science Association Conference, Brisbane, QLD Australia, 20-22 August 2025.

Developing high-quality long grain rice for northern Australian production systems

2025

Journal Article

Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets

Yellapantula, Shreya Lalitya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2025). Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets. Innovative Food Science & Emerging Technologies, 104 104147, 104147. doi: 10.1016/j.ifset.2025.104147

Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets

2025

Journal Article

Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditions

Koirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditions. Journal of Food Engineering, 404 112778, 112778. doi: 10.1016/j.jfoodeng.2025.112778

Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditions

2025

Journal Article

Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): Biofunctional properties and antioxidant potential

Solanki, Divyang, Hans, Nidhi, Sahu, Jatindra K., Bhandari, Bhesh, Prakash, Sangeeta and Hati, Subrota (2025). Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): Biofunctional properties and antioxidant potential. Innovative Food Science and Emerging Technologies, 104 104157, 104157. doi: 10.1016/j.ifset.2025.104157

Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): Biofunctional properties and antioxidant potential

2025

Journal Article

Impact of formulation adjustment, microfiltration, and spray drying on physicochemical, functional, and microstructural attributes of dairy mixes and powders

Meriaux, Adeline, Prakash, Sangeeta, Gaiani, Claire and Petit, Jérémy (2025). Impact of formulation adjustment, microfiltration, and spray drying on physicochemical, functional, and microstructural attributes of dairy mixes and powders. Food Structure, 45 100459, 100459. doi: 10.1016/j.foostr.2025.100459

Impact of formulation adjustment, microfiltration, and spray drying on physicochemical, functional, and microstructural attributes of dairy mixes and powders

2025

Conference Publication

Morphing foods: activating shape transformation in 3D-printed pea protein via designed surface grooves during drying and frying

Koirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Morphing foods: activating shape transformation in 3D-printed pea protein via designed surface grooves during drying and frying. Future Foods Congress, Singapore, Singapore, 16-18 June 2025.

Morphing foods: activating shape transformation in 3D-printed pea protein via designed surface grooves during drying and frying

2025

Journal Article

Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain

Fan, Yue, Annamalai, Pratheep K., Wang, Jingjing, Gu, Biao, Chen, Xiao Dong, Bhandari, Bhesh and Prakash, Sangeeta (2025). Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain. Food Hydrocolloids, 170 111706, 111706. doi: 10.1016/j.foodhyd.2025.111706

Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain

2025

Journal Article

Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages

Shahbal, Nazila, Bhandari, Bhesh and Prakash, Sangeeta (2025). Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages. Food Hydrocolloids, 163 111087, 1-14. doi: 10.1016/j.foodhyd.2025.111087

Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages

2025

Journal Article

pH-modulated pea protein-β-glucan and carboxymethyl chitosan double-layer complex coacervate microcapsules: Efficient vitamin D3 encapsulation and functional fortification of surimi

Zhao, Weiping, Wang, Zheming, Zhou, Mengdi, Prakash, Sangeeta and Dong, Xiuping (2025). pH-modulated pea protein-β-glucan and carboxymethyl chitosan double-layer complex coacervate microcapsules: Efficient vitamin D3 encapsulation and functional fortification of surimi. International Journal of Biological Macromolecules, 311 (Pt 1) 143472, 143472. doi: 10.1016/j.ijbiomac.2025.143472

pH-modulated pea protein-β-glucan and carboxymethyl chitosan double-layer complex coacervate microcapsules: Efficient vitamin D3 encapsulation and functional fortification of surimi

2025

Journal Article

Corrigendum to: Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis) [LWT - Food Science and Technology 223 (2025) 117621]

Abesinghe, A.M.N.L., Vidanarachchi, J.K., Islam, N., Prakash, S., Samita, S. and Karim, M.A. (2025). Corrigendum to: Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis) [LWT - Food Science and Technology 223 (2025) 117621]. LWT, 226 117742, 117742. doi: 10.1016/j.lwt.2025.117742

Corrigendum to: Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis) [LWT - Food Science and Technology 223 (2025) 117621]

2025

Journal Article

Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques

Hay, Thomas Owen, Nastasi, Joseph Robert, Prakash, Sangeeta and Fitzgerald, Melissa (2025). Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques. Food Hydrocolloids, 163 111023, 1-15. doi: 10.1016/j.foodhyd.2024.111023

Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques

2025

Journal Article

Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis)

Abesinghe, A. M.N.L., Vidanarachchi, J. K., Islam, N., Prakash, S., Samita, S. and Karim, M. A. (2025). Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis). LWT, 223 117621, 117621. doi: 10.1016/j.lwt.2025.117621

Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis)

2025

Journal Article

Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancement

Yellapantula, Shreya Lalitya, Dayananda, Buddhi, Bhandari, Bhesh and Prakash, Sangeeta (2025). Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancement. Food Hydrocolloids, 168 111525, 111525. doi: 10.1016/j.foodhyd.2025.111525

Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancement

2025

Journal Article

Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions

Koirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions. Food Structure, 44 100433, 1-15. doi: 10.1016/j.foostr.2025.100433

Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions

2025

Journal Article

Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis

Bareen, Mohammed A., Prakash, Sangeeta, Sahu, Jatindra K., Bhandari, Bhesh and Naik, Satyanarayan (2025). Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis. Journal of Food Science and Technology. doi: 10.1007/s13197-025-06261-8

Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis

2025

Journal Article

Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels

Sutrisno, Aji, Hutasoit, Jenri Parlinggoman, Murtini, Erni Sofia, Effendi, Freini Dessi and Prakash, Sangeeta (2025). Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels. Innovative Food Science and Emerging Technologies, 100 103904, 1-11. doi: 10.1016/j.ifset.2024.103904

Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels

Current funding

  • 2022 - 2026
    Planning and establishing a sustainable (SRP) smallholder rice chain in the Mekong Delta
    Australian Centre for International Agricultural Research
    Open grant

Past funding

  • 2023 - 2024
    Formulation and composition analysis of Recipient's vegan infant formula
    Coco2 Australia Pty Ltd
    Open grant
  • 2021 - 2022
    Texturizing the plant-based liquid egg
    Innovation Connections
    Open grant
  • 2021
    Redefining the dysphagia meal using 3D food printing: A proof of concept
    Innovation Connections
    Open grant
  • 2020 - 2021
    The Physico-chemical characteristics of a plant-based cream
    Innovation Connections
    Open grant
  • 2019 - 2025
    Elucidating Sensorial and Functional Characteristics of Topical Formulations
    United States Food and Drug Administration
    Open grant
  • 2017
    Benchmarking of Hans Premium Products
    UniQuest Pty Ltd
    Open grant
  • 2016 - 2017
    Foamability and stability of foams of selected plant proteins in beverages
    UniQuest Pty Ltd
    Open grant
  • 2015 - 2016
    Nanotechnology research on buffalo milk
    Australia-India Council Grant Round
    Open grant
  • 2015 - 2016
    Review of 3D printing and potential red meat applications
    Meat & Livestock Australia
    Open grant
  • 2014 - 2017
    Detection threshold of Hexanal concentration in macadamia nuts with a trained panel
    UniQuest Pty Ltd
    Open grant
  • 2014 - 2017
    Sensory evaluation of imperial mandarins by a trained panel
    UniQuest Pty Ltd
    Open grant
  • 2014 - 2019
    Dairy Innovation Hub: Transformational Research to Underpin the Future of the Australian Dairy Manufacturing Industry (ARC ITRH grant administered by the University of Melbourne)
    University of Melbourne
    Open grant
  • 2013 - 2015
    Taste and Flavour Analysis of Milk Samples - Stage 1
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2014
    Sensory Evaluation of Sliced Cheese - Stage 2
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2015
    Sensory Evaluation of Rachel's Yoghurt
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2017
    Sensory Evaluation of Sliced Cheese
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2015
    Sensory Evaluation of Flavoured Beverages (Chocolate)
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2015
    Sensory Evaluation of Flavoured Beverages (Coffee)
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2014
    Sensory Evaluation of Yoghurt - Phase II
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2014
    Sensory Evaluation of Yoghurt - Phase III
    UniQuest Pty Ltd
    Open grant
  • 2013
    Accelerated crop development and environmental compliance of agricultural and food systems
    UQ Major Equipment and Infrastructure
    Open grant
  • 2012 - 2017
    Developing superior aromatic rice germplasm for Australia
    Rural Industries Research & Development Corporation
    Open grant

Availability

Associate Professor Sangeeta Prakash is:
Available for supervision

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Supervision history

Current supervision

Completed supervision

Enquiries

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