Sangeeta Prakash - Publications, H-index & Citations

The synergistic enzymatic-UV crosslinking strategy for enhanced curing efficiency and performance of edible films 酶促-UV协同交联策略以提高可食用薄膜的固化效率和性能

IF12.4

2026-08-25

PREAI

Winda Christina Harlen; Sangeeta Prakash; Sri Yuliani; Bhesh Bhandari

Food and garden organics (FOGO) compost application improves post-harvest chemical and sensory profiles of conventionally grown tomatoes 食品和园艺有机物（FOGO）堆肥施用改善了常规种植番茄的收获后化学和感官特性

IF6.8

2026-07-31

PREAI

Yue Wang; Xiliang Yu; Wenhao Geng; Shiyi Liu; Sangeeta Prakash; Xiuping Dong

npj Science of Food

IF7.8

2026-05-27

OAAI

Jia Wang; Joseph Robert Nastasi; Sangeeta Prakash; Buddhi Dayananda; Nicole Robinson; Susanne Schmidt; Marlize Zaretha Bekker

High-pressure homogenised rice bran nanofibers as stabilisers in pickering emulsions: Interfacial behaviour, emulsification efficiency and oxidative stability 高压均质化米糠纳米纤维作为皮克林乳液的稳定剂：界面行为、乳化效率和氧化稳定性

Bioresource Technology

IF9

2026-02-22

OAAI

null Yadav; Bhesh Bhandari; Jaquie Mitchell; Sangeeta Prakash

Morphing Foods: Recent progress and future innovations 变形食物：近期进展与未来创新

Current Opinion in Food Science

IF9.1

2026-02-12

OAAI

Sushil Koirala; Ruoyao Li; Sangeeta Prakash; Azharul Karim; Bhesh Bhandari

Balancing lubrication and structural integrity in 3D-printed plant-based meat analogues through partial oil substitution with aloe gel and flaxseed mucilage 通过部分替代油分（使用芦荟凝胶和亚麻籽粘液）来平衡3D打印植物基肉替代品的润滑性与结构完整性

Mechanistic Insights into the Interfacial Rheology of Cellulose Nanofibers from Rice bran for Stabilising Pickering Emulsions

IF12.4

2026-02-10

OAAI

Yue Fan; Pratheep K. Annamalai; Bhesh Bhandari; Sangeeta Prakash

Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated system 精确的表面切割通过半自动化系统实现了鱿鱼外套膜条带的动态形状变形。

IF5.8

2026-01-17

OAAI

null Yadav; Jaquie Mitchell; Bhesh Bhandari; Sangeeta Prakash

Effect of reheating methods on the structural integrity and IDDSI compliance of multicomponent 3D-printed dysphagia-oriented foods 再加热方法对多组分3D打印吞咽障碍导向食品的结构完整性和IDDSI合规性的影响

IF5.8

2025-11-21

OAAI

Sushil Koirala; Chaiwut Gamonpilas; Sangeeta Prakash; Azharul Karim

Vitamin D-loaded microcapsule-cod protein composite gels: Texture, oral processing, and digestive properties 维生素D负载微胶囊-鳕鱼蛋白复合凝胶：质地、口腔加工及消化特性

IF6.8

2025-11-01

OAAI

Shreya Yellapantula; Buddhi Dayananda; Bhesh Bhandari; Sangeeta Prakash

Non-thermal extraction and modification of chia seed mucilage using Pulsed electric field 非热提取及脉冲电场改性奇亚籽黏胶

IF12.4

2025-11-01

PREAI

Yue Wang; Xiliang Yu; Weiping Zhao; Shiyi Liu; Sangeeta Prakash; Xiuping Dong

Omega-3 incorporation effects on the structural, rheological, and sensory properties of 3D-printed chocolate Omega-3的添加对3D打印巧克力的结构、流变和感官特性的影响

IF12.4

2025-09-09

OAAI

Divyang Solanki; Jervee M. Punzalan; Indrawati Oey; Adeline Meriaux; Keith C. Gordon; Bhesh Bhandari; Jatindra K. Sahu; Sangeeta Prakash

SUSTAINABLE FOOD TECHNOLOGY

IF0

2025-09-01

OAAI

Li, Ruoyao; Koirala, Sushil; Prakash, Sangeeta; Xu, Yun; Bhandari, Bhesh

Enhancing dairy-like aromas and reducing beany flavours in mould-ripened soy cheeses 增强霉菌成熟大豆奶酪的乳香风味并减少豆腥味

International Journal of Food Microbiology

IF5.2

2025-08-26

OAAI

Wenkang Huang; Yosephine Gumulya; Anders Peter Wätjen; Esteban Marcellin; Sangeeta Prakash; Claus Heiner Bang-Berthelsen; Mark S. Turner

Impact of formulation adjustment, microfiltration, and spray drying on physicochemical, functional, and microstructural attributes of dairy mixes and powders.配方调整、微滤和喷雾干燥对乳制品混合物和粉末的物理化学、功能和微观结构特性的影响。

Food Structure

IF5.9

2025-08-26

OAAI

Adeline Meriaux; Sangeeta Prakash; Claire Gaiani; Jérémy Petit

Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditions 通过表面工程在热食品加工条件下对植物基蛋白质双层的可控形状变形

Chia seed protein hydrolysates produced via subcritical water hydrolysis (SBW): Biofunctional properties and antioxidant potential 通过亚临界水水解(SBW)制备的奇亚籽蛋白水解物：生物功能特性与抗氧化潜力

IF5.8

2025-08-12

PREAI

Sushil Koirala; Sangeeta Prakash; Azharul Karim

Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets 研究碳水化合物、蛋白质和脂肪丰富食品墨水的流变特性及3D可打印性，以适用于吞咽困难友好型饮食

IF6.8

2025-08-09

PREAI

Divyang Solanki; Nidhi Hans; Jatindra K. Sahu; Bhesh Bhandari; Sangeeta Prakash; Subrota Hati

Chickpea Protein: Novel Stabilizer for Sturgeon Restructured Products 鹰嘴豆蛋白：鲟鱼重组制品的新型稳定剂

IF6.8

2025-08-08

PREAI

Shreya Lalitya Yellapantula; Buddhi Dayananda; Bhesh Bhandari; Sangeeta Prakash

Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain 挤压加工条件对含鹰嘴豆蛋白和大麦啤酒糟的植物基肉替代品的纤维结构、质地和消化率的影响

IF5.8

2025-07-29

PREAI

Yue Wang; Jiaqi Liu; Weiping Zhao; Jinye Yang; Jinfeng Pan; Sangeeta Prakash; Xiuping Dong