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)

121 - 140 of 210 works

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

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

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

2020

Journal Article

Texture modification of 3D printed air-fried potato snack by varying its internal structure with the potential to reduce oil content

Liu, Zhenbin, Dick, Arianna, Prakash, Sangeeta, Bhandari, Bhesh and Zhang, Min (2020). Texture modification of 3D printed air-fried potato snack by varying its internal structure with the potential to reduce oil content. Food and Bioprocess Technology, 13 (3), 564-576. doi: 10.1007/s11947-020-02408-x

Texture modification of 3D printed air-fried potato snack by varying its internal structure with the potential to reduce oil content

2020

Book

Dairy Fat Products and Functionality : Fundamental Science and Technology

Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash eds. (2020). Dairy Fat Products and Functionality : Fundamental Science and Technology. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4

Dairy Fat Products and Functionality : Fundamental Science and Technology

2020

Journal Article

Optimization of the formulation and properties of 3D-printed complex egg white protein objects

Liu, Lili, Yang, Xiaopan, Bhandari, Bhesh, Meng, Yuanyuan and Prakash, Sangeeta (2020). Optimization of the formulation and properties of 3D-printed complex egg white protein objects. Foods, 9 (2) 9020164, 164. doi: 10.3390/foods9020164

Optimization of the formulation and properties of 3D-printed complex egg white protein objects

2020

Journal Article

Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: a comparison with shear-homogenization

Abesinghe, A. M.N.L., Vidanarachchi, J. K., Islam, N., Prakash, S., Silva, K. F.S.T., Bhandari, B. and Karim, M. A. (2020). Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: a comparison with shear-homogenization. Innovative Food Science and Emerging Technologies, 59 102237, 102237. doi: 10.1016/j.ifset.2019.102237

Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: a comparison with shear-homogenization

2020

Journal Article

Investigating cooked rice textural properties by instrumental measurements

Tao, Keyu, Yu, Wenwen, Prakash, Sangeeta and Gilbert, Robert G. (2020). Investigating cooked rice textural properties by instrumental measurements. Food Science and Human Wellness, 9 (2), 130-135. doi: 10.1016/j.fshw.2020.02.001

Investigating cooked rice textural properties by instrumental measurements

2020

Journal Article

3D food printing as a promising tool for food fabrication: 3D printing of chocolate

Sylvester, M., Bhandari, B. and Prakash, S. (2020). 3D food printing as a promising tool for food fabrication: 3D printing of chocolate. Food Research, 4, 42-53. doi: 10.26656/fr.2017.4(S6).054

3D food printing as a promising tool for food fabrication: 3D printing of chocolate

2020

Book Chapter

Tribological properties of liquid milks and dairy fat structured products

Nguyen, Phuong, Zhu, Yang and Prakash, Sangeeta (2020). Tribological properties of liquid milks and dairy fat structured products. Dairy Fat Products and Functionality: Fundamental Science and Technology. (pp. 277-292) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_11

Tribological properties of liquid milks and dairy fat structured products

2020

Book Chapter

Fat-reduced cream cheeses

Ningtyas, Dian Widya and Prakash, Sangeeta (2020). Fat-reduced cream cheeses. Dairy Fat Products and Functionality: Fundamental Science and Technology. (pp. 533-547) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_22

Fat-reduced cream cheeses

2019

Journal Article

High-amylose rice: starch molecular structural features controlling cooked rice texture and preference

Tao, Keyu, Yu, Wenwen, Prakash, Sangeeta and Gilbert, Robert G. (2019). High-amylose rice: starch molecular structural features controlling cooked rice texture and preference. Carbohydrate Polymers, 219, 251-260. doi: 10.1016/j.carbpol.2019.05.031

High-amylose rice: starch molecular structural features controlling cooked rice texture and preference

2019

Journal Article

Texture‐modified 3D printed dark chocolate: sensory evaluation and consumer perception study

Mantihal, Sylvester, Prakash, Sangeeta and Bhandari, Bhesh (2019). Texture‐modified 3D printed dark chocolate: sensory evaluation and consumer perception study. Journal of Texture Studies, 50 (5) jtxs.12472, 386-399. doi: 10.1111/jtxs.12472

Texture‐modified 3D printed dark chocolate: sensory evaluation and consumer perception study

2019

Journal Article

3D printing of meat

Dick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2019). 3D printing of meat. Meat Science, 153, 35-44. doi: 10.1016/j.meatsci.2019.03.005

3D printing of meat

2019

Journal Article

Textural modification of 3D printed dark chocolate by varying internal infill structure

Mantihal, Sylvester, Prakash, Sangeeta and Bhandari, Bhesh (2019). Textural modification of 3D printed dark chocolate by varying internal infill structure. Food Research International, 121, 648-657. doi: 10.1016/j.foodres.2018.12.034

Textural modification of 3D printed dark chocolate by varying internal infill structure

2019

Journal Article

Influence of polysaccharide as co-encapsulant on powder characteristics, survival and viability of microencapsulated Lactobacillus paracasei Lpc-37 by spray drying

Tao, Tao, Ding, Zhuang, Hou, Danping, Prakash, Sangeeta, Zhao, Yanna, Fan, Zhiping, Zhang, Demeng, Wang, Zhengping, Liu, Min and Han, Jun (2019). Influence of polysaccharide as co-encapsulant on powder characteristics, survival and viability of microencapsulated Lactobacillus paracasei Lpc-37 by spray drying. Journal of Food Engineering, 252, 10-17. doi: 10.1016/j.jfoodeng.2019.02.009

Influence of polysaccharide as co-encapsulant on powder characteristics, survival and viability of microencapsulated Lactobacillus paracasei Lpc-37 by spray drying

2019

Journal Article

Post-processing feasibility of composite-layer 3D printed beef

Dick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2019). Post-processing feasibility of composite-layer 3D printed beef. Meat Science, 153, 9-18. doi: 10.1016/j.meatsci.2019.02.024

Post-processing feasibility of composite-layer 3D printed beef

2019

Journal Article

Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels

Truong, Tuyen, Prakash, Sangeeta and Bhandari, Bhesh (2019). Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels. Food Chemistry, 285, 86-93. doi: 10.1016/j.foodchem.2019.01.134

Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels

2019

Journal Article

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour. Food Research International, 120, 586-594. doi: 10.1016/j.foodres.2018.11.009

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour

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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