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

210 works between 2004 and 2025
All (210) Journal Article (195) Book Chapter (13) Book (1) Other Outputs (1)

1 - 20 of 210 works

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

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

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, 103904. 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

2025

Journal Article

Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: Physical properties and gallic acid diffusion

Harlen, Winda Christina, Prakash, Sangeeta, Yuliani, Sri and Bhandari, Bhesh (2025). Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: Physical properties and gallic acid diffusion. Food Hydrocolloids, 160 110784, 110784. doi: 10.1016/j.foodhyd.2024.110784

Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: Physical properties and gallic acid diffusion

2025

Journal Article

Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion

Fan, Yue, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2025). Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion. Innovative Food Science and Emerging Technologies, 100 103919, 103919. doi: 10.1016/j.ifset.2025.103919

Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion

2025

Journal Article

4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions

Koirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2025). 4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions. Innovative Food Science and Emerging Technologies, 100 103924, 103924-100. doi: 10.1016/j.ifset.2025.103924

4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions

2025

Journal Article

Optimizing Microalgae Bioprocessing and Digestibility: spraying techniques for drying and encapsulation

Baldelli, Alberto, Weng, Yilun, Prakash, Sangeeta and Bhandari, Bhesh (2025). Optimizing Microalgae Bioprocessing and Digestibility: spraying techniques for drying and encapsulation. Food Bioscience, 68 106288, 106288-68. doi: 10.1016/j.fbio.2025.106288

Optimizing Microalgae Bioprocessing and Digestibility: spraying techniques for drying and encapsulation

2025

Journal Article

Comparing conventional and novel extraction methods for chia seed mucilage as a sustainable vegan thickening agent

Tan, Qiu Yi, Solanki, Divyang, Badin, Regis and Prakash, Sangeeta (2025). Comparing conventional and novel extraction methods for chia seed mucilage as a sustainable vegan thickening agent. Sustainable Food Technology, 3 (2), 456-469. doi: 10.1039/d4fb00309h

Comparing conventional and novel extraction methods for chia seed mucilage as a sustainable vegan thickening agent

2025

Journal Article

Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisers

Rawal, Kirti, Annamalai, Pratheep Kumar, Bhandari, Bhesh and Prakash, Sangeeta (2025). Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisers. Food Hydrocolloids, 159 110604, 110604. doi: 10.1016/j.foodhyd.2024.110604

Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisers

2025

Journal Article

Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties

Yu, Xiliang, Li, Chen, Zhou, Mengdi, Prakash, Sangeeta and Dong, Xiuping (2025). Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties. Food Research International, 202 115683, 115683. doi: 10.1016/j.foodres.2025.115683

Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties

2025

Journal Article

Links between single maltodextrin particles properties and powder functionality

Badin, Regis, Gaiani, Claire, Desobry, Stephane, Prakash, Sangeeta, Bhandari, Bhesh, Rasch, Ron, Bostelmann, Heike and Burgain, Jennifer (2025). Links between single maltodextrin particles properties and powder functionality. Carbohydrate Polymers, 350 123057, 123057. doi: 10.1016/j.carbpol.2024.123057

Links between single maltodextrin particles properties and powder functionality

2025

Book Chapter

3D printing: formulation engineering, technological effects, and applications in food processing

Joshi, Sukirti, Sahu, Jatindra K., Charalambides, Maria, Prakash, Sangeeta and Naik, S. N. (2025). 3D printing: formulation engineering, technological effects, and applications in food processing. Future crops and processing technologies for sustainability and nutritional security. (pp. 44-63) edited by Soumya Ranjan Purohit, Vasudha Sharma, Meena Kumari, Kasi Muthukumarappan and Joanna Kane-Potaka. Boca Raton, FL, United States: CRC Press. doi: 10.1201/9781003280170-4

3D printing: formulation engineering, technological effects, and applications in food processing

2025

Book Chapter

Probiotics: a novel natural therapy for oral health

Pallavi, Preeti, Kumar, Vikas, Prakash, Sangeeta and Raut, Sangeeta (2025). Probiotics: a novel natural therapy for oral health. Applied biotechnology and bioinformatics: agriculture, pharmaceutical research and environment. (pp. 157-180) edited by Hrudayanath Thatoi, Sonali Mohapatra, Swagat Kumar Das and Sukanta Kumar Pradhan. Hoboken, NJ USA: John Wiley & Sons. doi: 10.1002/9781119896869.ch7

Probiotics: a novel natural therapy for oral health

2025

Journal Article

Isolation of an exopolysaccharide-producing Weissella confusa strain from lettuce and exploring its application as a texture modifying adjunct culture in a soy milk alternative

Huang, Wenkang, Yang, Shuyu, Wätjen, Anders Peter, Gumulya, Yosephine, Fernández-Pacheco, Pilar, Marcellin, Esteban, Prakash, Sangeeta, Bang-Berthelsen, Claus Heiner and Turner, Mark S. (2025). Isolation of an exopolysaccharide-producing Weissella confusa strain from lettuce and exploring its application as a texture modifying adjunct culture in a soy milk alternative. International Journal of Food Microbiology, 428 110992, 110992. doi: 10.1016/j.ijfoodmicro.2024.110992

Isolation of an exopolysaccharide-producing Weissella confusa strain from lettuce and exploring its application as a texture modifying adjunct culture in a soy milk alternative

2024

Journal Article

Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride

Zhao, Zhe, Yang, Rui, Chen, Dan, Wan, Jie, Huang, Wenwen and Prakash, Sangeeta (2024). Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride. Journal of the Science of Food and Agriculture, 105 (5), 2960-2967. doi: 10.1002/jsfa.14069

Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride

2024

Journal Article

Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: egg white microgels-based high-phase emulsion as a texture modifier

Yu, Xiliang, Wu, Danxuan, Han, Lin, Yang, Jinye, Prakash, Sangeeta and Dong, Xiuping (2024). Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: egg white microgels-based high-phase emulsion as a texture modifier. International Journal of Biological Macromolecules, 282 (Pt 6) 137418. doi: 10.1016/j.ijbiomac.2024.137418

Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: egg white microgels-based high-phase emulsion as a texture modifier

2024

Journal Article

Assessment of the impact of quinoa protein modification on silver carp surimi gel quality and its utilization in 3D printing

Zhao, Weiping, Liu, Jiaqi, Wang, Yue, Xu, Qinggang, Han, Ge, Prakash, Sangeeta and Dong, Xiuping (2024). Assessment of the impact of quinoa protein modification on silver carp surimi gel quality and its utilization in 3D printing. Journal of Food Science, 89 (12), 9543-9558. doi: 10.1111/1750-3841.17507

Assessment of the impact of quinoa protein modification on silver carp surimi gel quality and its utilization in 3D printing

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

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
  • 2019 - 2025
    Elucidating Sensorial and Functional Characteristics of Topical Formulations
    United States Food and Drug Administration
    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
  • 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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