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| Author | Identifier | Number of Items | Total Downloads |
|---|---|---|---|
| Prakash, S |  https://orcid.org/0000-0002-1297-3948 |
34 | 16594 |
| Title | Author(s) | IrusType | Repository | Item URL | Total Downloads |
|---|---|---|---|---|---|
| 3D printing of meat | Dick, Arianna; Bhandari, Bhesh; Prakash, Sangeeta | Article | University of Queensland [UQ eSpace] | 172 | |
| 3d printing technologies applied for food design: status and prospects | Godoi, Fernanda C.; Prakash, Sangeeta; Bhandari, Bhesh R. | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:380452 | 4316 |
| A comprehensive review on in vitro digestion of infant formula | Nguyen, Thao; Bhandari, Bhesh; Cichero, Julie; Prakash, Sangeeta | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:364890 | 1465 |
| A tribological analysis of cream cheeses manufactured with different fat content | Ningtyas, Dian Widya; Bhandari, Bhesh; Bansal, Nidhi; Prakash, Sangeeta | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:683917 | 689 |
| BURN-ON IN ULTRA-HIGH-TEMPERATURE PROCESSING OF MILK | Sangeeta Prakash | Thesis or Dissertation | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:135578 | 20 |
| Comparison of antigenicity and conformational changes to β-lactoglobulin following kestose glycation reaction with and without dynamic high-pressure microfluidization treatment | Zhong, Junzhen; Yu, Hongda; Tu, Yue; Zhou, Lei; Liu, Wei; Luo, Shunjing; Liu, Chengmei; Prakash, Sangeeta | Article | University of Queensland [UQ eSpace] | 43 | |
| Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP) | Singh, Jaspal; Prakash, Sangeeta; Bhandari, Bhesh; Bansal, Nidhi | Article | University of Queensland [UQ eSpace] | 378 | |
| Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt | Pang, Zhihua; Deeth, Hilton; Prakash, Sangeeta; Bansal, Nidhi | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:368691 | 471 |
| 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; Prakash, Sangeeta | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:676405 | 1162 |
| Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture | Ningtyas, Dian Widya; Bhandari, Bhesh; Bansal, Nidhi; Prakash, Sangeeta | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:697769 | 17 |
| 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; Yu, Chenxu | Article | University of Queensland [UQ eSpace] | 7 | |
| Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage | Kosasih, Leni; Bhandari, Bhesh; Prakash, Sangeeta; Bansal, Nidhi; Gaiani, Claire | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:380454 | 542 |
| Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria | Abesinghe, A. M. N. L.; Islam, N.; Vidanarachchi, J. K.; Prakash, S.; Silva, K. F. S. T.; Karim, M. A. | Article | University of Queensland [UQ eSpace] | 303 | |
| Gastro intestinal digestion of dairy and soy proteins in infant formulas: an in vitro study | Nguyen, Thao T. P.; Bhandari, Bhesh; Cichero, Julie; Prakash, Sangeeta | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:365649 | 622 |
| High-amylose rice: starch molecular structural features controlling cooked rice texture and preference | Tao, Keyu; Yu, Wenwen; Prakash, Sangeeta; Gilbert, Robert G. | Article | University of Queensland [UQ eSpace] | 74 | |
| 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; Prakash, Sangeeta | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:690642 | 17 |
| 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; Han, Jun | Article | University of Queensland [UQ eSpace] | 198 | |
| Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray drying | Ding, Zhuang; Tao, Tao; Wang, Xiao; Prakash, Sangeeta; Zhao, Yanna; Han, Jun; Wang, Zhengping | Article | University of Queensland [UQ eSpace] | 18 | |
| Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch | Li, Hongyan; Prakash, Sangeeta; Nicholson, Timothy M.; Fitzgerald, Melissa A.; Gilbert, Robert G. | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:385376 | 261 |
| Investigation of sweet potato starch as a structural enhancer for three-dimensional printing of Scomberomorus niphonius surimi | Dong, Xiuping; Huang, Ying; Pan, Yuxi; Wang, Kexin; Prakash, Sangeeta; Zhu, Beiwei | Article | University of Queensland [UQ eSpace] | 23 | |
| Lubrication studies of fluid food using a simple experimental set up | Chen, Jianshe; Liu, Zhenyu; Prakash, Sangeeta | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:326309 | 1 |
| 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; Bansal, Nidhi | Article | University of Queensland [UQ eSpace] | 168 | |
| Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling | Mantihal, Sylvester; Prakash, Sangeeta; Condi Godoi, Fernanda; Bhandari, Bhesh | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:697770 | 693 |
| Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures | Kosasih, Leni; Bhandari, Bhesh; Prakash, Sangeeta; Bansal, Nidhi; Gaiani, Claire | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:380520 | 1729 |
| 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; Bansal, Nidhi | Article | University of Queensland [UQ eSpace] | 193 | |
| Post-processing feasibility of composite-layer 3D printed beef | Dick, Arianna; Bhandari, Bhesh; Prakash, Sangeeta | Article | University of Queensland [UQ eSpace] | 133 | |
| Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution | Zhu, Yang; Bhandari, Bhesh; Pang, Zhihua; Liu, Xinqi; Prakash, Sangeeta | Article | University of Queensland [UQ eSpace] | 73 | |
| Rheological behaviour of selected commercially available baby formulas in simulated human digestive system | Prakash, Sangeeta; Ma, Qian; Bhandari, Bhesh | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:342371 | 301 |
| 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; Prakash, Sangeeta | Article | University of Queensland [UQ eSpace] | 133 | |
| Textural modification of 3D printed dark chocolate by varying internal infill structure | Mantihal, Sylvester; Prakash, Sangeeta; Bhandari, Bhesh | Article | University of Queensland [UQ eSpace] | 133 | |
| Texture‐modified 3D printed dark chocolate: sensory evaluation and consumer perception study | Mantihal, Sylvester; Prakash, Sangeeta; Bhandari, Bhesh | Article | University of Queensland [UQ eSpace] | 456 | |
| The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains | Li, Hongyan; Prakash, Sangeeta; Nicholson, Timothy M.; Fitzgerald, Melissa A.; Gilbert, Robert G. | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:372893 | 1180 |
| Time dependent gelling properties of cuboid alginate gels made by external gelation method: effects of alginate-CaCl2 solution ratios and pH | Ramdhan, Tezar; Ching, Su Hung; Prakash, Sangeeta; Bhandari, Bhesh | Article | University of Queensland [UQ eSpace] | 371 | |
| Tribo-rheology and sensory analysis of a dairy semi-solid | Godoi, Fernanda C.; Bhandari, Bhesh R.; Prakash, Sangeeta | Article | University of Queensland [UQ eSpace] | https://espace.library.uq.edu.au/view/UQ:576215 | 232 |
