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

217 works between 2004 and 2025
All (217) Journal Article (201) Book Chapter (14) Book (1) Other Outputs (1)

81 - 100 of 217 works

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

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

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

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

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

2022

Journal Article

Oral perception of the textural and flavour characteristics of soy‐cow blended emulsions

Wan, Jie, Ningtyas, Dian W, Bhandari, Bhesh, Liu, Chengmei and Prakash, Sangeeta (2022). Oral perception of the textural and flavour characteristics of soy‐cow blended emulsions. Journal of Texture Studies, 53 (1), 108-121. doi: 10.1111/jtxs.12641

Oral perception of the textural and flavour characteristics of soy‐cow blended emulsions

2022

Journal Article

Understanding the rheological properties of a novel composite salecan/gellan hydrogels

Fan, Zhiping, Cheng, Ping, Gao, Yan, Wang, Dawei, Jia, Guangwei, Zhang, Pan, Prakash, Sangeeta, Wang, Zhengping and Han, Jun (2022). Understanding the rheological properties of a novel composite salecan/gellan hydrogels. Food Hydrocolloids, 123 107162, 107162. doi: 10.1016/j.foodhyd.2021.107162

Understanding the rheological properties of a novel composite salecan/gellan hydrogels

2022

Journal Article

Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15

Solanki, Divyang, Sakure, Amar, Prakash, Sangeeta and Hati, Subrota (2022). Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15. Journal of Food Science and Technology, 59 (9), 3567-3577. doi: 10.1007/s13197-022-05357-9

Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15

2021

Journal Article

Rheological investigation of a versatile salecan/curdlan gel matrix

Fan, Zhiping, Cheng, Ping, Prakash, Sangeeta, Zhang, Pan, Mei, Leixia, Ji, Shilei, Wang, Zhengping and Han, Jun (2021). Rheological investigation of a versatile salecan/curdlan gel matrix. International Journal of Biological Macromolecules, 193 (Part B), 2202-2209. doi: 10.1016/j.ijbiomac.2021.11.051

Rheological investigation of a versatile salecan/curdlan gel matrix

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

Modulation fat globules of the plant-based cream emulsion: influence of the source of plant proteins

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

Influence of drying method and 3D design on the 4D morphing of beef products

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

Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gels

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

Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varieties

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

Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients

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

3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions

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

The role of hydrocolloids on the 3D printability of meat products

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

Impact of homogenization on the physicochemical properties of the cod protein gel

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

Viscoelastic and deformation characteristics of structurally different commercial topical systems

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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