![Associate Professor Sangeeta Prakash](/sites/default/files/profiles/1129.png)
Overview
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
Works
Search Professor Sangeeta Prakash’s works on UQ eSpace
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Funding
Current funding
Supervision
Availability
- Associate Professor Sangeeta Prakash is:
- Available for supervision
Before you email them, read our advice on how to contact a supervisor.
Supervision history
Current supervision
-
Doctor Philosophy
The Impact of plant-based proteins on the textural and oral perception of high protein yoghurt
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
Structural and functional properties of plant-based cream emulsions
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Dr Pratheep Kumar Annamalai
-
Doctor Philosophy
In situ biosynthesis of bioactive peptides in acidified gels
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
Multicomponent designed food for dysphagia
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
3D Enabled Facile Fabrication of Substrates with Human Tongue Characteristics for Analysing the Tribological Behaviour of Food Emulsions
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Dr Pratheep Kumar Annamalai
-
Doctor Philosophy
Upcycling the rice bran waste
Principal Advisor
Other advisors: Associate Professor Jaquie Mitchell, Professor Bhesh Bhandari
-
Doctor Philosophy
Improving the functionalities of plant proteins and their potential application in 3D food printing
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
Tailoring starter cultures for plant based dairy alternatives
Associate Advisor
Other advisors: Professor Mark Turner
-
Doctor Philosophy
Encapsulation of Bioactive Compounds
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
The utility of bushfood ingredients for new products
Associate Advisor
Completed supervision
-
2023
Doctor Philosophy
3D Printing of dairy sweetmeats
Principal Advisor
-
2023
Doctor Philosophy
Plant-based gels: almond-based gels
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
2022
Doctor Philosophy
3D printing of meat
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
2019
Doctor Philosophy
Hydrocolloid composites - their contribution to physical and oral perception of dairy products
Principal Advisor
Other advisors: Professor Bhesh Bhandari
-
2019
Doctor Philosophy
Dynamic oral processing and characterization of functional ingredient enriched low-fat cream cheese
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Associate Professor Nidhi Bansal
-
2017
Doctor Philosophy
Digestibility and structural changes of ingredients in infant formulae during the gastrointestinal digestion
Principal Advisor
Other advisors: Professor Bhesh Bhandari, Dr Julie Cichero
-
2023
Doctor Philosophy
The role of starch molecular structure in rice chalkiness and palatability
Associate Advisor
Other advisors: Professor Bob Gilbert
-
2022
Doctor Philosophy
Improved Texture of Brown Rice with Variety Selection, Early Harvesting and Grain Germination
Associate Advisor
Other advisors: Associate Professor Jaquie Mitchell, Professor Bhesh Bhandari, Emeritus Professor Shu Fukai
-
2021
Doctor Philosophy
Physical and mechanical properties of alginate composite gels
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
2020
Doctor Philosophy
Influence of Emulsion Size and Fat Crystallization on the Functional Properties of Milk Fat Systems
Associate Advisor
Other advisors: Associate Professor Nidhi Bansal, Professor Bhesh Bhandari
-
2020
Doctor Philosophy
Improving Ultra High Temperature Processability of High Protein Beverages
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Associate Professor Nidhi Bansal
-
2019
Doctor Philosophy
3D food printing: Assessing the printability of dark chocolate
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
2018
Doctor Philosophy
Manipulation of Textural Properties of Low fat Cheddar cheese
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Associate Professor Nidhi Bansal
-
2018
Doctor Philosophy
Processing and quality of glutinous rice
Associate Advisor
Other advisors: Emeritus Professor Shu Fukai, Professor Bhesh Bhandari
-
2017
Doctor Philosophy
Understanding the texture of cooked rice from the molecular, instrumental and sensory levels
Associate Advisor
Other advisors: Professor Bob Gilbert
-
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2014
Doctor Philosophy
CONTRIBUTION OF ANHYDROUS MILK FAT TO ORAL PROCESSING AND SENSORY PERCEPTION OF LIQUID MILKS
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Professor Jason Stokes
Media
Enquiries
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