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)

61 - 80 of 210 works

2023

Journal Article

Dissolution behaviour of corn starch with different amylose content in ionic liquids

Chen, Dan, Zhao, Zhe, Wu, Yingying, Prakash, Sangeeta and Wan, Jie (2023). Dissolution behaviour of corn starch with different amylose content in ionic liquids. International Journal of Biological Macromolecules, 228, 207-215. doi: 10.1016/j.ijbiomac.2022.12.133

Dissolution behaviour of corn starch with different amylose content in ionic liquids

2023

Journal Article

Development and performance evaluation of amorphous microencapsules containing lutein nanoparticles via antisolvent precipitation followed by spray/freeze‐drying

Zhang, Gang, Hu, Shihong, Wang, Xiao, Zhao, Yanna, Liu, Min, Han, Jun, Prakash, Sangeeta, Wang, Zhengping and Ding, Zhuang (2023). Development and performance evaluation of amorphous microencapsules containing lutein nanoparticles via antisolvent precipitation followed by spray/freeze‐drying. International Journal of Food Science and Technology, 58 (1), 62-73. doi: 10.1111/ijfs.16161

Development and performance evaluation of amorphous microencapsules containing lutein nanoparticles via antisolvent precipitation followed by spray/freeze‐drying

2023

Book Chapter

Plant-based food as a sustainable source of food for the future

Prakash, Sangeeta, Gaiani, Claire and Bhandari, Bhesh R. (2023). Plant-based food as a sustainable source of food for the future. Engineering plant-based food systems. (pp. 1-12) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-323-89842-3.00005-1

Plant-based food as a sustainable source of food for the future

2023

Book Chapter

3D printing of plant-based foods

Godoi, Fernanda C., Prakash, Sangeeta and Bhandari, Bhesh R. (2023). 3D printing of plant-based foods. Engineering plant-based food systems. (pp. 301-314) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press / Elsevier. doi: 10.1016/b978-0-323-89842-3.00001-4

3D printing of plant-based foods

2022

Journal Article

Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate

Ganesh, Sharanya, Ningtyas, Dian Widya and Prakash, Sangeeta (2022). Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate. Food Bioscience, 49 101914, 1-10. doi: 10.1016/j.fbio.2022.101914

Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate

2022

Journal Article

Instrumental Texture Assessment of IDDSI Texture Levels for Dysphagia Management. Part 2: Texture Modified Foods

Hadde, Enrico Karsten, Prakash, Sangeeta, Chen, Wei and Chen, Jianshe (2022). Instrumental Texture Assessment of IDDSI Texture Levels for Dysphagia Management. Part 2: Texture Modified Foods. Journal of Texture Studies, 53 (5), 617-628. doi: 10.1111/jtxs.12706

Instrumental Texture Assessment of IDDSI Texture Levels for Dysphagia Management. Part 2: Texture Modified Foods

2022

Journal Article

Review of edible Australian flora for colour and flavour additives: appraisal of suitability and ethicality for bushfoods as natural additives to facilitate new industry growth

Hay, Thomas, Prakash, Sangeeta, Daygon, Venea Dara and Fitzgerald, Melissa (2022). Review of edible Australian flora for colour and flavour additives: appraisal of suitability and ethicality for bushfoods as natural additives to facilitate new industry growth. Trends in Food Science and Technology, 129, 74-87. doi: 10.1016/j.tifs.2022.09.003

Review of edible Australian flora for colour and flavour additives: appraisal of suitability and ethicality for bushfoods as natural additives to facilitate new industry growth

2022

Journal Article

Instrumental texture assessment of IDDSI texture levels for dysphagia management. part 1: thickened fluids

Hadde, Enrico Karsten, Prakash, Sangeeta, Chen, Wei and Chen, Jianshe (2022). Instrumental texture assessment of IDDSI texture levels for dysphagia management. part 1: thickened fluids. Journal of Texture Studies, 53 (5), 609-616. doi: 10.1111/jtxs.12707

Instrumental texture assessment of IDDSI texture levels for dysphagia management. part 1: thickened fluids

2022

Journal Article

Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel

Xie, Yisha, Yu, Xiliang, Wang, Yue, Yu, Chenxu, Prakash, Sangeeta, Zhu, Beiwei and Dong, Xiuping (2022). Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel. Journal of Food Engineering, 327 111053, 111053. doi: 10.1016/j.jfoodeng.2022.111053

Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel

2022

Journal Article

Effects of variety, early harvest and germination on pasting properties and cooked grain texture of brown rice

Chao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2022). Effects of variety, early harvest and germination on pasting properties and cooked grain texture of brown rice. Journal of Texture Studies, 53 (4), 503-516. doi: 10.1111/jtxs.12676

Effects of variety, early harvest and germination on pasting properties and cooked grain texture of brown rice

2022

Journal Article

Characterisation of spray dried microencapsules with amorphous lutein nanoparticles: enhancement of processability, dissolution rate, and storage stability

Ding, Zhuang, Wang, Xiao, Wang, Lili, Zhao, Yanna, Liu, Min, Liu, Wenlai, Han, Jun, Prakash, Sangeeta and Wang, Zhengping (2022). Characterisation of spray dried microencapsules with amorphous lutein nanoparticles: enhancement of processability, dissolution rate, and storage stability. Food Chemistry, 383 132200, 132200. doi: 10.1016/j.foodchem.2022.132200

Characterisation of spray dried microencapsules with amorphous lutein nanoparticles: enhancement of processability, dissolution rate, and storage stability

2022

Journal Article

The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel

Xie, Yisha, Yu, Xiliang, Wang, Zheming, Yu, Chenxu, Prakash, Sangeeta and Dong, Xiuping (2022). The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel. Food Hydrocolloids, 127 107468, 1-10. doi: 10.1016/j.foodhyd.2021.107468

The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel

2022

Journal Article

Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives

Huang, Wenkang, Wätjen, Anders Peter, Prakash, Sangeeta, Bang-Berthelsen, Claus Heiner and Turner, Mark S. (2022). Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives. Microbiology Australia, 43 (2), 79-82. doi: 10.1071/MA22026

Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives

2022

Journal Article

Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution properties

Badin, Regis, Burgain, Jennifer, Desobry, Stephane, Bhandari, Bhesh, Prakash, Sangeeta and Gaiani, Claire (2022). Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution properties. Food Hydrocolloids, 132 107853, 107853. doi: 10.1016/j.foodhyd.2022.107853

Probing maltodextrins surface properties by atomic force microscopy: interplay of glass transition and reconstitution properties

2022

Book Chapter

3D printing: technologies, fundamentals, and applications in food industries

Bareen, Mohammed A., Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2022). 3D printing: technologies, fundamentals, and applications in food industries. Smart and sustainable food technologies. (pp. 197-234) edited by Shalini Sehgal, Barinderjit Singh and Vasudha Sharma. Singapore, Singapore: Springer Singapore. doi: 10.1007/978-981-19-1746-2_7

3D printing: technologies, fundamentals, and applications in food industries

2022

Journal Article

Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch

Zhang, Xiao, Chen, Dan, Zhao, Zhe, Wan, Jie and Prakash, Sangeeta (2022). Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch. Food Hydrocolloids, 126 107463, 107463. doi: 10.1016/j.foodhyd.2021.107463

Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch

2022

Journal Article

Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment

Zhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2022). Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment. Current Research in Food Science, 5, 653-664. doi: 10.1016/j.crfs.2022.03.012

Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment

2022

Journal Article

Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenols

Ramdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2022). Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenols. Food Chemistry, 371 131382, 131382. doi: 10.1016/j.foodchem.2021.131382

Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenols

2022

Book Chapter

Improving the functionality of chocolate by incorporating vegetal extracts

Muhammad, Dimas Rahadian Aji, Fibri, Dwi Larasatie Nur and Prakash, Sangeeta (2022). Improving the functionality of chocolate by incorporating vegetal extracts. Trends in sustainable chocolate production. (pp. 113-152) edited by Charis M. Galanakis. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-90169-1_4

Improving the functionality of chocolate by incorporating vegetal extracts

2022

Journal Article

Effect of early harvest and variety difference on grain yield and pasting properties of brown rice

Chao, Sinh, Mitchell, Jaquie, Prakash, Sangeeta, Bhandari, Bhesh and Fukai, Shu (2022). Effect of early harvest and variety difference on grain yield and pasting properties of brown rice. Crops, 2 (1), 23-39. doi: 10.3390/crops2010003

Effect of early harvest and variety difference on grain yield and pasting properties of brown rice

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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