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)

81 - 100 of 186 works

2021

Journal Article

Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties

Joshi, Sukirti, Sahu, Jatindra K., Bareen, Mohammed A., Prakash, Sangeeta, Bhandari, Bhesh, Sharma, Nitya and Naik, S.N. (2021). Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties. Food Research International, 141 110111, 110111. doi: 10.1016/j.foodres.2021.110111

Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties

2021

Journal Article

Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural properties

Bareen, Mohammed A., Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2021). Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural properties. Journal of Food Engineering, 300 110506. doi: 10.1016/j.jfoodeng.2021.110506

Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural properties

2021

Journal Article

Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel

Ningtyas, Dian W., Tam, Bavani, Bhandari, Bhesh and Prakash, Sangeeta (2021). Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel. Food Hydrocolloids, 111 106226, 106226. doi: 10.1016/j.foodhyd.2020.106226

Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel

2021

Journal Article

The safety and efficacy of xanthan gum-based thickeners and their effect in modifying bolus rheology in the therapeutic medical management of dysphagia

Hadde, Enrico K., Mossel, Brenda, Chen, Jianshe and Prakash, Sangeeta (2021). The safety and efficacy of xanthan gum-based thickeners and their effect in modifying bolus rheology in the therapeutic medical management of dysphagia. Food Hydrocolloids for Health, 1 100038, 1-13. doi: 10.1016/j.fhfh.2021.100038

The safety and efficacy of xanthan gum-based thickeners and their effect in modifying bolus rheology in the therapeutic medical management of dysphagia

2020

Journal Article

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions. Food Chemistry, 333 127538, 127538. doi: 10.1016/j.foodchem.2020.127538

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

2020

Journal Article

Physical and mechanical properties of alginate based composite gels

Ramdhan, Tezar, Ching, Su Hung, Prakash, Sangeeta and Bhandari, Bhesh (2020). Physical and mechanical properties of alginate based composite gels. Trends in Food Science and Technology, 106, 150-159. doi: 10.1016/j.tifs.2020.10.002

Physical and mechanical properties of alginate based composite gels

2020

Journal Article

Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture

Zhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2020). Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. International Dairy Journal, 110 104794, 1-10. doi: 10.1016/j.idairyj.2020.104794

Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture

2020

Journal Article

Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream

Adhikari, Bhaskar Mani, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2020). Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. International Dairy Journal, 109 104789, 1-10. doi: 10.1016/j.idairyj.2020.104789

Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream

2020

Journal Article

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

Dick, Arianna, Bhandari, Bhesh, Dong, Xiuping and Prakash, Sangeeta (2020). Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food. Food Hydrocolloids, 107 105940, 105940. doi: 10.1016/j.foodhyd.2020.105940

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

2020

Journal Article

Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages

Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages. Journal of Food Science, 85 (10) 1750-3841.15397, 3012-3019. doi: 10.1111/1750-3841.15397

Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages

2020

Journal Article

Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray drying

Ding, Zhuang, Tao, Tao, Wang, Xiao, Prakash, Sangeeta, Zhao, Yanna, Han, Jun and Wang, Zhengping (2020). Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray drying. International Journal of Food Science and Technology, 55 (7) ijfs.14544, 2872-2882. doi: 10.1111/ijfs.14544

Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray drying

2020

Journal Article

Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla

Ding, Yueping, Wan, Jie, Liu, Chengmei, Shi, Xiaofei, Xia, Xue, Prakash, Sangeeta and Zhang, Xiao (2020). Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla. Food Hydrocolloids, 103 105693, 105693. doi: 10.1016/j.foodhyd.2020.105693

Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla

2020

Journal Article

Dynamic crosslinked and injectable biohydrogels as extracellular matrix mimics for the delivery of antibiotics and 3D cell culture

Fan, Zhiping, Cheng, Ping, Liu, Min, Prakash, Sangeeta, Han, Jun, Ding, Zhuang, Zhao, Yanna and Wang, Zhengping (2020). Dynamic crosslinked and injectable biohydrogels as extracellular matrix mimics for the delivery of antibiotics and 3D cell culture. RSC Advances, 10 (33), 19587-19599. doi: 10.1039/d0ra02218g

Dynamic crosslinked and injectable biohydrogels as extracellular matrix mimics for the delivery of antibiotics and 3D cell culture

2020

Journal Article

Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures

Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2020). Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. LWT, 126 109308, 1-9. doi: 10.1016/j.lwt.2020.109308

Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures

2020

Journal Article

Influence of long-chain/medium-chain triglycerides and whey protein/tween 80 ratio on the stability of phosphatidylserine emulsions (O/W)

Zhang, Ning, Liu, Chunhong, Jin, Li, Zhang, Ruiyan, Siebert, Hans-Christian, Wang, Zhengping, Prakash, Sangeeta, Yin, Xiaohan, Li, Jing, Hou, Danping, Sun, Bin and Liu, Min (2020). Influence of long-chain/medium-chain triglycerides and whey protein/tween 80 ratio on the stability of phosphatidylserine emulsions (O/W). ACS Omega, 5 (14), 7792-7801. doi: 10.1021/acsomega.9b03702

Influence of long-chain/medium-chain triglycerides and whey protein/tween 80 ratio on the stability of phosphatidylserine emulsions (O/W)

2020

Journal Article

beta-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk

Hati, Subrota, Ningtyas, Dian W., Khanuja, Jassimran Kaur and Prakash, Sangeeta (2020). beta-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk. Food Bioscience, 34 100542, 100542. doi: 10.1016/j.fbio.2020.100542

beta-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk

2020

Journal Article

Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi

Dong, Xiuping, Pan, Yuxi, Zhao, Wenyu, Huang, Ying, Qu, Wenhui, Pan, Jinfeng, Qi, Hang and Prakash, Sangeeta (2020). Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi. LWT- Food Science and Technology, 124 109123, 1-8. doi: 10.1016/j.lwt.2020.109123

Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi

2020

Journal Article

Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate

Sharma Khanal, Bal Kumari, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2020). Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate. Journal of Food Engineering, 270 109749, 109749. doi: 10.1016/j.jfoodeng.2019.109749

Simulated oral processing, in vitro digestibility and sensory perception of low fat cheddar cheese containing sodium alginate

2020

Journal Article

Improved encapsulation efficiency and storage stability of spray dried microencapsulated lutein with carbohydrates combinations as encapsulating material: microencapsulated spray-dried lutein

Ding, Zhuang, Tao, Tao, Yin, Xiaohan, Prakash, Sangeeta, Wang, Xiao, Zhao, Yanna, Han, Jun and Wang, Zhengping (2020). Improved encapsulation efficiency and storage stability of spray dried microencapsulated lutein with carbohydrates combinations as encapsulating material: microencapsulated spray-dried lutein. LWT, 124 109139, 109139. doi: 10.1016/j.lwt.2020.109139

Improved encapsulation efficiency and storage stability of spray dried microencapsulated lutein with carbohydrates combinations as encapsulating material: microencapsulated spray-dried lutein

2020

Journal Article

Acetylation of intact white rice grains to alter the physicochemical properties

Nawaz, Malik Adil, Singh, Tanoj Kumar, Tan, Melvin, Prakash, Sangeeta, Fukai, Shu and Bhandari, Bhesh (2020). Acetylation of intact white rice grains to alter the physicochemical properties. Journal of Cereal Science, 92 102928, 1-9. doi: 10.1016/j.jcs.2020.102928

Acetylation of intact white rice grains to alter the physicochemical properties

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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