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

212 works between 2004 and 2025
All (212) Journal Article (197) Book Chapter (13) Book (1) Other Outputs (1)

161 - 180 of 212 works

2019

Book Chapter

An introduction to the principles of 3D food printing

Godoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). An introduction to the principles of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 1-18) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.00001-8

An introduction to the principles of 3D food printing

2018

Journal Article

Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products

Zhu, Yang, Bhandari, Bhesh and Prakash, Sangeeta (2018). Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products. Food Hydrocolloids, 84, 292-302. doi: 10.1016/j.foodhyd.2018.06.016

Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products

2018

Journal Article

Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion

Qamar, Sadia, Bhandari, Bhesh and Prakash, Sangeeta (2018). Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion. Food Research International, 116, 1374-1385. doi: 10.1016/j.foodres.2018.10.028

Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion

2018

Journal Article

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Khanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta, Liu, Dasong, Zhou, Peng and Bansal, Nidhi (2018). Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocolloids, 83, 97-108. doi: 10.1016/j.foodhyd.2018.03.015

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

2018

Journal Article

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

Liu, Zhenbin, Bhandari, Bhesh, Prakash, Sangeeta and Zhang, Min (2018). Creation of internal structure of mashed potato construct by 3D printing and its textural properties. Food Research International, 111, 534-543. doi: 10.1016/j.foodres.2018.05.075

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

2018

Journal Article

Effect of temperature-time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai)

Dong, Xiuping, Hou, Yawen, Wang, Yang, Xu, Xianbing, Wang, Kexin, Zhao, Meiyu, Prakash, Sangeeta and Yu, Chenxu (2018). Effect of temperature-time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai). Journal of Texture Studies, 49 (5), 503-511. doi: 10.1111/jtxs.12354

Effect of temperature-time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai)

2018

Journal Article

Influence of different functional ingredients on physical properties, rheology, tribology and oral perceptions of no fat stirred yoghurt

Ng, Sophia Bao Xian, Nguyen, Phuong T M, Bhandari, Bhesh and Prakash, Sangeeta (2018). Influence of different functional ingredients on physical properties, rheology, tribology and oral perceptions of no fat stirred yoghurt. Journal of Texture Studies, 49 (3), 274-285. doi: 10.1111/jtxs.12307

Influence of different functional ingredients on physical properties, rheology, tribology and oral perceptions of no fat stirred yoghurt

2018

Journal Article

Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture. International Journal of Dairy Technology, 71 (2), 417-431. doi: 10.1111/1471-0307.12482

Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture

2018

Journal Article

In vitro lipolysis of dairy and soy based infant formula

Nguyen, Thao T.P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2018). In vitro lipolysis of dairy and soy based infant formula. Food Research International, 106, 696-705. doi: 10.1016/j.foodres.2018.01.003

In vitro lipolysis of dairy and soy based infant formula

2018

Journal Article

Effect of starch modification in the whole white rice grains on physicochemical properties of two contrasting rice varieties

Nawaz, Malik Adil, Fukai, Shu, Prakash, Sangeeta and Bhandari, Bhesh (2018). Effect of starch modification in the whole white rice grains on physicochemical properties of two contrasting rice varieties. Journal of Cereal Science, 80, 143-149. doi: 10.1016/j.jcs.2018.02.007

Effect of starch modification in the whole white rice grains on physicochemical properties of two contrasting rice varieties

2018

Journal Article

Effects of three types of modified atmospheric packaging on the physicochemical properties of selected glutinous rice

Nawaz, Malik A., Fukai, Shu, Prakash, Sangeeta and Bhandari, Bhesh (2018). Effects of three types of modified atmospheric packaging on the physicochemical properties of selected glutinous rice. Journal of Stored Products Research, 76, 85-95. doi: 10.1016/j.jspr.2018.01.005

Effects of three types of modified atmospheric packaging on the physicochemical properties of selected glutinous rice

2018

Journal Article

Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol. Journal of Texture Studies, 49 (1), 11-22. doi: 10.1111/jtxs.12282

Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol

2018

Journal Article

Physical properties of 3D printed baking dough as affected by different compositions

Yang, Fan, Zhang, Min, Prakash, Sangeeta and Liu, Yaping (2018). Physical properties of 3D printed baking dough as affected by different compositions. Innovative Food Science and Emerging Technologies, 49, 202-210. doi: 10.1016/j.ifset.2018.01.001

Physical properties of 3D printed baking dough as affected by different compositions

2018

Journal Article

Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

Dong, Xiu-Ping, Li, De-Yang, Huang, Ying, Wu, Qiong, Liu, Wen-Tao, Qin, Lei, Zhou, Da-Yong, Prakash, Sangeeta and Yu, Chen-xu (2018). Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods. International Journal of Food Properties, 21 (1), 1972-1985. doi: 10.1080/10942912.2018.1494196

Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

2018

Journal Article

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Liu, Lili, Li, Yu, Prakash, Sangeeta, Dai, Xiaoning and Meng, Yuanyuan (2018). Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics. International Journal of Food Properties, 21 (1), 395-406. doi: 10.1080/10942912.2018.1424198

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

2018

Journal Article

Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars

Nawaz, Malik A., Fukai, Shu, Prakash, Sangeeta and Bhandari, Bhesh (2018). Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars. International Journal of Food Properties, 21 (1), 1896-1910. doi: 10.1080/10942912.2018.1503301

Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars

2017

Journal Article

Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses

Wang, Yong, Truong, Tuyen, Wang, Bao, Prakash, Sangeeta and Bhandari, Bhesh (2017). Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses. Sugar Tech, 20 (5), 1-11. doi: 10.1007/s12355-017-0570-2

Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses

2017

Journal Article

Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

Mantihal, Sylvester, Prakash, Sangeeta, Condi Godoi, Fernanda and Bhandari, Bhesh (2017). Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling. Innovative Food Science and Emerging Technologies, 44, 21-29. doi: 10.1016/j.ifset.2017.09.012

Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

2017

Journal Article

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Nguyen, Phuong T. M., Kravchuk, Olena, Bhandari, Bhesh and Prakash, Sangeeta (2017). Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids, 72, 90-104. doi: 10.1016/j.foodhyd.2017.05.035

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

2017

Journal Article

A tribological analysis of cream cheeses manufactured with different fat content

Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017). A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 73, 155-165. doi: 10.1016/j.idairyj.2017.06.005

A tribological analysis of cream cheeses manufactured with different fat content

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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