Overview
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
Works
Search Professor Sangeeta Prakash’s works on UQ eSpace
2019
Journal Article
Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution
Zhu, Yang, Bhandari, Bhesh, Pang, Zhihua, Liu, Xinqi and Prakash, Sangeeta (2019). Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution. LWT, 100, 150-157. doi: 10.1016/j.lwt.2018.10.042
2019
Journal Article
Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions
Sharma Khanal, Bal Kumari, Budiman, Chrysanthea, Hodson, Mark P., Plan, Manuel R.R., Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2019). Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. Journal of Food Engineering, 242, 94-105. doi: 10.1016/j.jfoodeng.2018.08.019
2019
Journal Article
Antigenicity of β-lactoglobulin reduced by combining with oleic acid during dynamic high-pressure microfluidization: multi-spectroscopy and molecule dynamics simulation analysis
Zhong, Junzhen, Fu, Shanlin, Yu, Hongda, Zhou, Lei, Liu, Wei, Liu, Chengmei and Prakash, Sangeeta (2019). Antigenicity of β-lactoglobulin reduced by combining with oleic acid during dynamic high-pressure microfluidization: multi-spectroscopy and molecule dynamics simulation analysis. Journal of Dairy Science, 102 (1), 145-154. doi: 10.3168/jds.2018-14898
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
2019
Book Chapter
Preface
Godoi, Fernanda C., Bhandari, Bhesh R., Prakash, Sangeeta and Zhang, Min (2019). Preface. Fundamentals of 3D food printing and applications. (pp. xiii-xiv) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.05001-X
2019
Book Chapter
Future outlook of 3D food printing
Prakash, Sangeeta, Bhandari, Bhesh R., Godoi, Fernanda C. and Zhang, Min (2019). Future outlook of 3D food printing. Fundamentals of 3D food printing and applications. (pp. 373-381) edited by Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash and Min Zhang. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-814564-7.00013-4
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Funding
Current funding
Supervision
Availability
- Associate Professor Sangeeta Prakash is:
- Available for supervision
Looking for a supervisor? Read our advice on how to choose a supervisor.
Supervision history
Current supervision
-
Doctor Philosophy
Enhancing rice safety and quality using cold plasma and pulsed light technologies
Principal Advisor
Other advisors: Professor Jaquie Mitchell
-
Doctor Philosophy
3D Printing of Multicomponent Food for Dysphagia Management
Principal Advisor
Other advisors: Emeritus Professor Bhesh Bhandari
-
Doctor Philosophy
Upcycling the rice bran waste
Principal Advisor
Other advisors: Professor Jaquie Mitchell, Emeritus Professor Bhesh Bhandari
Completed supervision
-
2026
Doctor Philosophy
Functionalisation of Chia Seeds Components
Principal Advisor
Other advisors: Emeritus Professor Bhesh Bhandari
-
2025
Doctor Philosophy
Sustainable Plant-Based Meat Alternatives Incorporating Faba Bean Protein and Brewers' Spent Grain
Principal Advisor
Other advisors: Emeritus Professor Bhesh Bhandari, Dr Pratheep Kumar Annamalai
-
2025
Doctor Philosophy
Investigating plant proteins and plant-dairy protein blends in functional beverages and gels
Principal Advisor
Other advisors: Emeritus Professor Bhesh Bhandari
-
2025
Doctor Philosophy
Plant-based Pickering emulsions
Principal Advisor
Other advisors: Emeritus Professor Bhesh Bhandari, Dr Pratheep Kumar Annamalai
-
2023
Doctor Philosophy
3D Printing of dairy sweetmeats
Principal Advisor
-
2023
Doctor Philosophy
Plant-based gels: almond-based gels
Principal Advisor
Other advisors: Emeritus Professor Bhesh Bhandari
-
2022
Doctor Philosophy
3D printing of meat
Principal Advisor
Other advisors: Emeritus Professor Bhesh Bhandari
-
2019
Doctor Philosophy
Hydrocolloid composites - their contribution to physical and oral perception of dairy products
Principal Advisor
Other advisors: Emeritus Professor Bhesh Bhandari
-
2019
Doctor Philosophy
Dynamic oral processing and characterization of functional ingredient enriched low-fat cream cheese
Principal Advisor
Other advisors: Emeritus Professor Bhesh Bhandari, Professor Nidhi Bansal
-
2017
Doctor Philosophy
Digestibility and structural changes of ingredients in infant formulae during the gastrointestinal digestion
Principal Advisor
Other advisors: Emeritus Professor Bhesh Bhandari, Dr Julie Cichero
-
2026
Doctor Philosophy
Controlled Morphing in Foods
Associate Advisor
Other advisors: Emeritus Professor Bhesh Bhandari
-
2025
Doctor Philosophy
Tailoring fermentation cultures for plant-based dairy alternatives
Associate Advisor
Other advisors: Dr Yosephine Gumulya, Professor Mark Turner
-
2025
Doctor Philosophy
The Utility of Traditional Foods for Use as Naturally Sourced Food Additives
Associate Advisor
Other advisors: Dr Dara Daygon
-
2025
Doctor Philosophy
Microencapsulation of Bioactive Compounds by Composite Alginate Gels
Associate Advisor
Other advisors: Emeritus Professor Bhesh Bhandari
-
2023
Doctor Philosophy
The role of starch molecular structure in rice chalkiness and palatability
Associate Advisor
-
2022
Doctor Philosophy
Improved Texture of Brown Rice with Variety Selection, Early Harvesting and Grain Germination
Associate Advisor
Other advisors: Professor Jaquie Mitchell, Emeritus Professor Bhesh Bhandari, Emeritus Professor Shu Fukai
-
2021
Doctor Philosophy
Physical and mechanical properties of alginate composite gels
Associate Advisor
Other advisors: Emeritus Professor Bhesh Bhandari
-
2020
Doctor Philosophy
Influence of Emulsion Size and Fat Crystallization on the Functional Properties of Milk Fat Systems
Associate Advisor
Other advisors: Professor Nidhi Bansal, Emeritus Professor Bhesh Bhandari
-
2020
Doctor Philosophy
Improving Ultra High Temperature Processability of High Protein Beverages
Associate Advisor
Other advisors: Emeritus Professor Bhesh Bhandari, Professor Nidhi Bansal
-
2019
Doctor Philosophy
3D food printing: Assessing the printability of dark chocolate
Associate Advisor
Other advisors: Emeritus Professor Bhesh Bhandari
-
2018
Doctor Philosophy
Manipulation of Textural Properties of Low fat Cheddar cheese
Associate Advisor
Other advisors: Emeritus Professor Bhesh Bhandari, Professor Nidhi Bansal
-
2018
Doctor Philosophy
Processing and quality of glutinous rice
Associate Advisor
Other advisors: Emeritus Professor Shu Fukai, Emeritus Professor Bhesh Bhandari
-
2017
Doctor Philosophy
Understanding the texture of cooked rice from the molecular, instrumental and sensory levels
Associate Advisor
-
-
2014
Doctor Philosophy
CONTRIBUTION OF ANHYDROUS MILK FAT TO ORAL PROCESSING AND SENSORY PERCEPTION OF LIQUID MILKS
Associate Advisor
Other advisors: Emeritus Professor Bhesh Bhandari, Professor Jason Stokes
Media
Enquiries
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