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

186 works between 2004 and 2024
All (186) Journal Article (173) Book Chapter (11) Book (1) Other Outputs (1)

1 - 20 of 186 works

2024

Journal Article

Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage

Zhang, Lin, Han, Lin, Yang, Jinye, Sun, Qinxiu, Li, Ke, Prakash, Sangeeta and Dong, Xiuping (2024). Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage. Food Chemistry: X, 23 101428, 101428. doi: 10.1016/j.fochx.2024.101428

Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage

2024

Journal Article

Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential

Wang, Zheming, Yu, Xiliang, Song, Liang, Jiao, Jian, Prakash, Sangeeta and Dong, Xiuping (2024). Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential. International Journal of Biological Macromolecules, 278 134129, 134129. doi: 10.1016/j.ijbiomac.2024.134129

Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential

2024

Journal Article

The formation mechanism of β-lactoglobulin self-assembled gel and its relationship with slow-release properties through stepwise regression models

Wu, Ying, Li, Bin, Zhou, Lei, Liu, Wei, Liu, Chengmei, Prakash, Sangeeta and Zhong, Junzhen (2024). The formation mechanism of β-lactoglobulin self-assembled gel and its relationship with slow-release properties through stepwise regression models. Food Hydrocolloids, 154 110074, 1-14. doi: 10.1016/j.foodhyd.2024.110074

The formation mechanism of β-lactoglobulin self-assembled gel and its relationship with slow-release properties through stepwise regression models

2024

Journal Article

Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum

Yu, Xiliang, Han, Lin, Xu, Qinggang, Li, Shengjie, Prakash, Sangeeta and Dong, Xiuping (2024). Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum. Food Hydrocolloids, 153 109981, 1-8. doi: 10.1016/j.foodhyd.2024.109981

Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum

2024

Journal Article

Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure

Tan, Zhifeng, Yang, Xiaoqing, Jin, Zheng, Han, Lin, Li, Ke, Prakash, Sangeeta and Dong, Xiuping (2024). Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure. Food Chemistry: X, 22 101480, 101480. doi: 10.1016/j.fochx.2024.101480

Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure

2024

Journal Article

Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methods

Meng, Xiaolin, Wu, Ying, Tang, Wangruiqi, Zhou, Lei, Liu, Wei, Liu, Chengmei, Prakash, Sangeeta, Zhang, Yanjun and Zhong, Junzhen (2024). Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methods. Food Chemistry, 442 138414, 138414. doi: 10.1016/j.foodchem.2024.138414

Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methods

2024

Journal Article

Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels

Zhao, Jia, Ni, Dongdong, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2024). Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels. Food Hydrocolloids, 151 109849, 109849. doi: 10.1016/j.foodhyd.2024.109849

Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels

2024

Journal Article

Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method

Solanki, Divyang, Dhungana, Pramesh, Tan, Qiu Yi, Badin, Regis, Bhandari, Bhesh, Sahu, Jatindra K. and Prakash, Sangeeta (2024). Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method. Food Hydrocolloids, 156 110342, 110342. doi: 10.1016/j.foodhyd.2024.110342

Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method

2024

Journal Article

Preparation and characterization of homogeneous blend of dietary fiber and starch based on ionic liquids

Zhao, Zhe, Chen, Dan, Gao, Wanxin, Prakash, Sangeeta and Wan, Jie (2024). Preparation and characterization of homogeneous blend of dietary fiber and starch based on ionic liquids. Starch-Staerke, 76 (3-4) 2300058, 1-9. doi: 10.1002/star.202300058

Preparation and characterization of homogeneous blend of dietary fiber and starch based on ionic liquids

2024

Journal Article

Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention

Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Naik, S.N. (2024). Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention. Journal of Food Engineering, 373 112032, 112032. doi: 10.1016/j.jfoodeng.2024.112032

Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention

2024

Journal Article

Influence of polysaccharide-based co-encapsulants on efficiency, stability, and release of vitamins B12 and D3 in multilayered microcapsules

He, Linlin, Hu, Shihong, Zhang, Gang, Wang, Xiao, Zhao, Yanna, Wang, Qingpeng, Liu, Min, Wang, Zhengping, Sangeeta, Prakash and Ding, Zhuang (2024). Influence of polysaccharide-based co-encapsulants on efficiency, stability, and release of vitamins B12 and D3 in multilayered microcapsules. Journal of Food Engineering, 365 111817. doi: 10.1016/j.jfoodeng.2023.111817

Influence of polysaccharide-based co-encapsulants on efficiency, stability, and release of vitamins B12 and D3 in multilayered microcapsules

2024

Journal Article

Prospects of using non-thermal technologies for chia seed mucilage extraction

Solanki, Divyang, Oey, Indrawati, Prakash, Sangeeta, Bhandari, Bhesh and Sahu, Jatindra K (2024). Prospects of using non-thermal technologies for chia seed mucilage extraction. Sustainable Food Technology, 2 (4), 993-1010. doi: 10.1039/d4fb00074a

Prospects of using non-thermal technologies for chia seed mucilage extraction

2024

Journal Article

Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments

Fan, Yue, Zheng, Shiyu, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2024). Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments. Sustainable Food Technology, 2 (3), 826-836. doi: 10.1039/d4fb00045e

Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments

2024

Journal Article

Comparative Study of the Impact of Alkali-Steeping (Na2CO3, K2CO3, NaOH) with Equivalent pH on Rice Flour Processing Properties

Wu, Yingying, Gao, Wanxin, Prakash, Sangeeta and Wan, Jie (2024). Comparative Study of the Impact of Alkali-Steeping (Na2CO3, K2CO3, NaOH) with Equivalent pH on Rice Flour Processing Properties. Starch/Staerke. doi: 10.1002/star.202300290

Comparative Study of the Impact of Alkali-Steeping (Na2CO3, K2CO3, NaOH) with Equivalent pH on Rice Flour Processing Properties

2024

Journal Article

Unlocking the potential of rice bran through extrusion: a systematic review

KC, Yadav, Mitchell, Jaquie, Bhandari, Bhesh and Prakash, Sangeeta (2024). Unlocking the potential of rice bran through extrusion: a systematic review. Sustainable Food Technology, 2 (3), 594-614. doi: 10.1039/d4fb00027g

Unlocking the potential of rice bran through extrusion: a systematic review

2023

Journal Article

Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel

Pradhan, Monica, School of Agriculture and Food Sustainability, The University of Queensland, Australia, Clarissa Sera, Agnescia, Prakash, Sangeeta, Gaiani, Claire, Bhandari, Bhesh, Poltekkes Kemenkes Palangka Raya, Indonesia, School of Agriculture and Food Sustainability, The University of Queensland, Australia, The University of Lorraine, France and School of Agriculture and Food Sustainability, The University of Queensland, Australia (2023). Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel. Nepal Journal of Biotechnology, 11 (2), 75-85. doi: 10.54796/njb.v11i2.279

Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel

2023

Journal Article

Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy

Badin, Regis, Gaiani, Claire, Desobry, Stephane, Prakash, Sangeeta, Bhandari, Bhesh and Burgain, Jennifer (2023). Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy. Food Hydrocolloids, 145 109081, 109081. doi: 10.1016/j.foodhyd.2023.109081

Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy

2023

Journal Article

Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system

Wang, Yue, Han, Lin, Yu, Wanying, Zhao, Weiping, Pan, Jinfeng, Prakash, Sangeeta and Dong, Xiuping (2023). Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system. Food Hydrocolloids, 144 108918, 1-11. doi: 10.1016/j.foodhyd.2023.108918

Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system

2023

Journal Article

Subcritical water hydrolysis of chia seed proteins and their functional characteristics

Solanki, Divyang, Prakash, Sangeeta, Hans, Nidhi, Nagpal, Tanya, SSM, Satheeshkanth, Sahu, Jatindra K. and Bhandari, Bhesh (2023). Subcritical water hydrolysis of chia seed proteins and their functional characteristics. Food Hydrocolloids, 143 108883, 1-12. doi: 10.1016/j.foodhyd.2023.108883

Subcritical water hydrolysis of chia seed proteins and their functional characteristics

2023

Journal Article

Effective strategies for elevating the techno-functional properties of milk protein concentrate

Khatkar, Sunil Kumar, Khatkar, Anju Boora, Mehta, Nitin, Kaur, Gurkirat, Dhull, Sanju Bala and Prakash, Sangeeta (2023). Effective strategies for elevating the techno-functional properties of milk protein concentrate. Trends in Food Science and Technology, 140 104169, 1-15. doi: 10.1016/j.tifs.2023.104169

Effective strategies for elevating the techno-functional properties of milk protein concentrate

Current funding

  • 2023 - 2024
    Formulation and composition analysis of Recipient's vegan infant formula
    Coco2 Australia Pty Ltd
    Open grant
  • 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

  • 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 - 2024
    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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