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
2021
Journal Article
Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gels
Ramdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2021). Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gels. Food Research International, 150 (Part A) 110778, 110778. doi: 10.1016/j.foodres.2021.110778
2021
Journal Article
Modulation fat globules of the plant-based cream emulsion: influence of the source of plant proteins
Ningtyas, Dian W., Bhandari, Bhesh and Prakash, Sangeeta (2021). Modulation fat globules of the plant-based cream emulsion: influence of the source of plant proteins. Innovative Food Science and Emerging Technologies, 74 102852, 102852. doi: 10.1016/j.ifset.2021.102852
2021
Journal Article
Influence of drying method and 3D design on the 4D morphing of beef products
Dick, Arianna, Gao, Yiheng, Bhandari, Bhesh and Prakash, Sangeeta (2021). Influence of drying method and 3D design on the 4D morphing of beef products. Applied Food Research, 1 (2) 100017, 1-11. doi: 10.1016/j.afres.2021.100017
2021
Journal Article
Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varieties
Chao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2021). Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varieties. Journal of Cereal Science, 102 103345, 103345. doi: 10.1016/j.jcs.2021.103345
2021
Journal Article
The role of hydrocolloids on the 3D printability of meat products
Dick, Arianna, Dong, Xiuping, Bhandari, Bhesh and Prakash, Sangeeta (2021). The role of hydrocolloids on the 3D printability of meat products. Food Hydrocolloids, 119 106879, 106879. doi: 10.1016/j.foodhyd.2021.106879
2021
Journal Article
Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients
Dick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2021). Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients. LWT, 150 111915, 111915. doi: 10.1016/j.lwt.2021.111915
2021
Journal Article
3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions
Fan, Juan, Annamalai, Pratheep K. and Prakash, Sangeeta (2021). 3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions. Innovative Food Science & Emerging Technologies, 73 102803, 1-10. doi: 10.1016/j.ifset.2021.102803
2021
Journal Article
Impact of homogenization on the physicochemical properties of the cod protein gel
Xie, Yisha, Yu, Xiliang, Wei, Shibiao, Zheng, Jianan, Prakash, Sangeeta and Dong, Xiuping (2021). Impact of homogenization on the physicochemical properties of the cod protein gel. LWT, 149 111841, 1-7. doi: 10.1016/j.lwt.2021.111841
2021
Journal Article
Viscoelastic and deformation characteristics of structurally different commercial topical systems
Dabbaghi, Maryam, Namjoshi, Sarika, Panchal, Bhavesh, Grice, Jeffrey E., Prakash, Sangeeta, Roberts, Michael Stephen and Mohammed, Yousuf (2021). Viscoelastic and deformation characteristics of structurally different commercial topical systems. Pharmaceutics, 13 (9) 1351, 1351. doi: 10.3390/pharmaceutics13091351
2021
Journal Article
Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents
Zhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2021). Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents. Current Research in Food Science, 4, 577-587. doi: 10.1016/j.crfs.2021.08.007
2021
Journal Article
Ultra high temperature stability of milk protein concentrate: effect of mineral salts addition
Singh, Jaspal, Dean, Agathe, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2021). Ultra high temperature stability of milk protein concentrate: effect of mineral salts addition. Journal of Food Engineering, 300 110503, 110503. doi: 10.1016/j.jfoodeng.2021.110503
2021
Journal Article
Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter
Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2021). Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter. International Dairy Journal, 117 105003, 1-11. doi: 10.1016/j.idairyj.2021.105003
2021
Journal Article
Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk
Godoi, F. C., Ningtyas, D. W., Geoffroy, Z. and Prakash, S. (2021). Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk. Food Hydrocolloids, 115 106628, 106628. doi: 10.1016/j.foodhyd.2021.106628
2021
Journal Article
Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients
Dick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2021). Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients. Future Foods, 3 100006. doi: 10.1016/j.fufo.2020.100006
2021
Journal Article
Influence of emulsifiers and dairy ingredients on manufacturing, microstructure, and physical properties of butter
Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2021). Influence of emulsifiers and dairy ingredients on manufacturing, microstructure, and physical properties of butter. Foods, 10 (5) 1140, 1-14. doi: 10.3390/foods10051140
2021
Journal Article
Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion
Ningtyas, Dian Widya, Hati, Subrota and Prakash, Sangeeta (2021). Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion. Food Chemistry, 343 128553, 1-8. doi: 10.1016/j.foodchem.2020.128553
2021
Journal Article
Effect of annealing on structural, physicochemical, and in vitro digestive properties of starch from Castanopsis sclerophylla
Shi, Xiaofei, Ding, Yueping, Wan, Jie, Liu, Chengmei, Prakash, Sangeeta and Xia, Xue (2021). Effect of annealing on structural, physicochemical, and in vitro digestive properties of starch from Castanopsis sclerophylla. Starch, 73 (7-8) 2100005, 1-9. doi: 10.1002/star.202100005
2021
Journal Article
Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study
Goh, Andrea Shi'en, Ningtyas, Dian Widya, Bhandari, Bhesh and Prakash, Sangeeta (2021). Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study. LWT, 141 110873, 110873. doi: 10.1016/j.lwt.2021.110873
2021
Journal Article
Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests
Xie, Yisha, Zhao, Wenyu, Yu, Wanying, Lin, Xiaoyu, Tao, Shuaifei, Prakash, Sangeeta and Dong, Xiuping (2021). Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests. Journal of Texture Studies, 52 (2), 240-250. doi: 10.1111/jtxs.12578
2021
Journal Article
Effects of lutein particle size in embedding emulsions on encapsulation efficiency, storage stability, and dissolution rate of microencapsules through spray drying
Wang, Xiao, Ding, Zhuang, Zhao, Yanna, Prakash, Sangeeta, Liu, Wenlai, Han, Jun and Wang, Zhengping (2021). Effects of lutein particle size in embedding emulsions on encapsulation efficiency, storage stability, and dissolution rate of microencapsules through spray drying. LWT, 146 111430, 111430. doi: 10.1016/j.lwt.2021.111430
Funding
Current funding
Supervision
Availability
- Associate Professor Sangeeta Prakash is:
- Available for supervision
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Supervision history
Current supervision
-
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
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
Encapsulation of Bioactive Compounds
Associate Advisor
Other advisors: Professor Bhesh Bhandari
-
Doctor Philosophy
The utility of bushfood ingredients for new products
Associate Advisor
-
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
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
Improving Ultra High Temperature Processability of High Protein Beverages
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Associate Professor Nidhi Bansal
-
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
-
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
-
-
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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