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Sangeeta Prakash
Sangeeta Prakash
Associate Professor, The University of Queensland
Adresse e-mail validée de uq.edu.au - Page d'accueil
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Année
3d printing technologies applied for food design: Status and prospects
FC Godoi, S Prakash, BR Bhandari
Journal of Food Engineering 179, 44-54, 2016
10052016
The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains
H Li, S Prakash, TM Nicholson, MA Fitzgerald, RG Gilbert
Food chemistry 196, 702-711, 2016
5002016
Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing
Z Liu, B Bhandari, S Prakash, S Mantihal, M Zhang
Food Hydrocolloids 87, 413-424, 2019
4312019
Performance evaluation of blanched carrots dried by three different driers
S Prakash, SK Jha, N Datta
Journal of Food Engineering 62 (3), 305-313, 2004
3452004
Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt
PTM Nguyen, O Kravchuk, B Bhandari, S Prakash
Food hydrocolloids 72, 90-104, 2017
3382017
3D printing of meat
A Dick, B Bhandari, S Prakash
Meat Science, 2019
2772019
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food
A Dick, B Bhandari, X Dong, S Prakash
Food Hydrocolloids 107, 105940, 2020
2592020
Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling
S Mantihal, S Prakash, FC Godoi, B Bhandari
Innovative Food Science & Emerging Technologies 44, 21-29, 2017
2372017
Physical properties of 3D printed baking dough as affected by different compositions
F Yang, M Zhang, S Prakash, Y Liu
Innovative Food Science & Emerging Technologies 49, 202-210, 2018
2252018
Creation of internal structure of mashed potato construct by 3D printing and its textural properties
Z Liu, B Bhandari, S Prakash, M Zhang
Food research international 111, 534-543, 2018
2222018
Applications of tribology in studying food oral processing and texture perception
S Prakash, DDY Tan, J Chen
Food research international 54 (2), 1627-1635, 2013
2142013
The molecular structural features controlling stickiness in cooked rice, a major palatability determinant.
H Li, MA Fitzgerald, S Prakash, TM Nicholson, RG Gilbert
Scientific Reports, 2017
1762017
High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference
K Tao, W Yu, S Prakash, RG Gilbert
Carbohydrate polymers 219, 251-260, 2019
1702019
Physical and mechanical properties of alginate based composite gels
T Ramdhan, SH Ching, S Prakash, B Bhandari
Trends in Food Science & Technology 106, 150-159, 2020
1612020
Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch
H Li, S Prakash, TM Nicholson, MA Fitzgerald, RG Gilbert
Carbohydrate Polymers 146, 253-263, 2016
1502016
Gastrointestinal digestion of dairy and soy proteins in infant formulas: An in vitro study
TTP Nguyen, B Bhandari, J Cichero, S Prakash
Food Research International 76, 348-358, 2015
1492015
A comprehensive review on in vitro digestion of infant formula
TTP Nguyen, B Bhandari, J Cichero, S Prakash
Food Research International 76, 373-386, 2015
1422015
Tribological method to measure lubricating properties of dairy products
PTM Nguyen, B Bhandari, S Prakash
Journal of Food Engineering 168, 27-34, 2016
1272016
Post-processing feasibility of composite-layer 3D printed beef
A Dick, B Bhandari, S Prakash
Meat Science, 2019
1242019
Time dependent gelling properties of cuboid alginate gels made by external gelation method: Effects of alginate-CaCl2 solution ratios and pH
T Ramdhan, SH Ching, S Prakash, B Bhandari
Food Hydrocolloids 90, 232-240, 2019
1142019
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