Sangeeta Prakash
Sangeeta Prakash
Verified email at uq.edu.au - Homepage
Title
Cited by
Cited by
Year
3d printing technologies applied for food design: Status and prospects
FC Godoi, S Prakash, BR Bhandari
Journal of Food Engineering 179, 44-54, 2016
2652016
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
2452004
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
1762016
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
1032013
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
862017
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
652017
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
572017
Tribological method to measure lubricating properties of dairy products
PTM Nguyen, B Bhandari, S Prakash
Journal of Food Engineering 168, 27-34, 2016
542016
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
532015
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
502016
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
502015
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
442018
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
392018
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
362019
Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred …
Z Pang, H Deeth, S Prakash, N Bansal
Journal of Food Engineering 169, 27-37, 2016
362016
Methods of detecting fouling caused by heating of milk
S Prakash, N Datta, HC Deeth
Food Reviews International 21 (3), 267-293, 2005
352005
Lubrication studies of fluid food using a simple experimental set up
J Chen, Z Liu, S Prakash
Food Hydrocolloids 42, 100-105, 2014
322014
Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt.
Z Pang, H Deeth, H Yang, S Prakash, N Bansal
Journal of Dairy Science, 2017
302017
Ultra-high-temperature processing of chocolate flavoured milk
S Prakash, T Huppertz, O Karvchuk, H Deeth
Journal of food engineering 96 (2), 179-184, 2010
282010
Understanding the Jasmine phenotype of rice through metabolite profiling and sensory evaluation
VD Daygon, S Prakash, M Calingacion, A Riedel, B Ovenden, P Snell, ...
Metabolomics 12 (4), 63, 2016
272016
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Articles 1–20