Artikelen met mandaten voor openbare toegang - Sangeeta PrakashMeer informatie
Nergens beschikbaar: 23
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food
A Dick, B Bhandari, X Dong, S Prakash
Food Hydrocolloids 107, 105940, 2020
Mandaten: National Natural Science Foundation of China
Tribological method to measure lubricating properties of dairy products
PTM Nguyen, B Bhandari, S Prakash
Journal of Food Engineering 168, 27-34, 2016
Mandaten: Australian Research Council
Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi
X Dong, Y Pan, W Zhao, Y Huang, W Qu, J Pan, H Qi, S Prakash
LWT 124, 109123, 2020
Mandaten: National Natural Science Foundation of China
Texture modification of 3D printed air-fried potato snack by varying its internal structure with the potential to reduce oil content
Z Liu, A Dick, S Prakash, B Bhandari, M Zhang
Food and Bioprocess Technology 13, 564-576, 2020
Mandaten: National Natural Science Foundation of China
The role of hydrocolloids on the 3D printability of meat products
A Dick, X Dong, B Bhandari, S Prakash
Food Hydrocolloids 119, 106879, 2021
Mandaten: National Natural Science Foundation of China
Fluorescent nanoparticles in the popular pizza: properties, biodistribution and cytotoxicity
S Cong, N Wang, K Wang, Y Wu, D Li, Y Song, S Prakash, M Tan
Food & function 10 (5), 2408-2416, 2019
Mandaten: National Natural Science Foundation of China
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel
Y Xie, X Yu, Y Wang, C Yu, S Prakash, B Zhu, X Dong
Journal of Food Engineering 327, 111053, 2022
Mandaten: National Natural Science Foundation of China
β-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk
S Hati, DW Ningtyas, JK Khanuja, S Prakash
Food Bioscience 34, 100542, 2020
Mandaten: Department of Biotechnology, India
Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste
X Yu, Y Wang, W Zhao, S Li, J Pan, S Prakash, X Dong
Food Hydrocolloids 137, 108333, 2023
Mandaten: National Natural Science Foundation of China
The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel
Y Xie, X Yu, Z Wang, C Yu, S Prakash, X Dong
Food Hydrocolloids 127, 107468, 2022
Mandaten: National Natural Science Foundation of China
Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement
PTM Nguyen, TAH Nguyen, B Bhandari, S Prakash
Journal of Food Engineering 185, 1-8, 2016
Mandaten: Australian Research Council
Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion
DW Ningtyas, S Hati, S Prakash
Food Chemistry 343, 128553, 2021
Mandaten: Department of Biotechnology, India
Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch
X Zhang, D Chen, Z Zhao, J Wan, S Prakash
Food Hydrocolloids 126, 107463, 2022
Mandaten: National Natural Science Foundation of China
Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’by correlating rheological, microstructural, and textural properties
MA Bareen, S Joshi, JK Sahu, S Prakash, B Bhandari
Journal of Food Engineering 300, 110506, 2021
Mandaten: Indian Council of Agricultural Research
Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk
FC Godoi, DW Ningtyas, Z Geoffroy, S Prakash
Food Hydrocolloids 115, 106628, 2021
Mandaten: Australian Research Council
Effect of fat globule size on the churnability of dairy cream
BR Panchal, T Truong, S Prakash, N Bansal, B Bhandari, ARCDI Hub
Food Research International 99, 229-238, 2017
Mandaten: Australian Research Council
Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla
Y Ding, J Wan, C Liu, X Shi, X Xia, S Prakash, X Zhang
Food Hydrocolloids 103, 105693, 2020
Mandaten: National Natural Science Foundation of China
Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions
B Panchal, T Truong, S Prakash, N Bansal, B Bhandari
Food Chemistry 333, 127538, 2020
Mandaten: Australian Research Council
Impact of homogenization on the physicochemical properties of the cod protein gel
Y Xie, X Yu, S Wei, J Zheng, S Prakash, X Dong
LWT 149, 111841, 2021
Mandaten: National Natural Science Foundation of China
Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter
B Panchal, T Truong, S Prakash, N Bansal, B Bhandari
International Dairy Journal 117, 105003, 2021
Mandaten: Australian Research Council
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