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Food Chemistry|February 25, 2019
Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogelsTuyen Truong, Sangeeta Prakash, Bhesh BhandariFood Research International (Ottawa, Ont.)|February 6, 2019
Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsionSadia Qamar, Bhesh Bhandari, Sangeeta PrakashMeat Science|March 12, 2019
Post-processing feasibility of composite-layer 3D printed beefArianna Dick, Bhesh Bhandari, Sangeeta PrakashJournal of Texture Studies|July 20, 2019
Texture-modified 3D printed dark chocolate: Sensory evaluation and consumer perception studySylvester Mantihal, Sangeeta Prakash, Bhesh BhandariFood Research International (Ottawa, Ont.)|May 22, 2019
Textural modification of 3D printed dark chocolate by varying internal infill structureSylvester Mantihal, Sangeeta Prakash, Bhesh BhandariFood Research International (Ottawa, Ont.)|July 18, 2018
Rheological behaviour of selected commercially available baby formulas in simulated human digestive systemSangeeta Prakash, Qian Ma, Bhesh BhandariFood Chemistry|November 12, 2020
Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestionDian Widya Ningtyas, Subrota Hati, Sangeeta PrakashJournal of Food Science|August 29, 2020
Ultra-high temperature (UHT) stability of chocolate flavored high protein beveragesJaspal Singh, Sangeeta Prakash, Bhesh Bhandari, et al.Journal of Food Science and Technology|July 25, 2022
Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by <i>Lactobacillus acidophilus</i> NCDC-15Divyang Solanki, Amar Sakure, Sangeeta Prakash, et al.Pageof 8