Sangeeta Prakash

3d printing technologies applied for food design: Status and prospects

Fernanda Condi de Godoi, Sangeeta Prakash, Bhesh Bhandari · Journal of Food Engineering · 2016 · 888 citations

Engineering, Digital Fabrication, Mechanical Engineering +7

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

Zhenbin Liu, Bhesh Bhandari, Sangeeta Prakash et al. · Food Hydrocolloids · 2018 · 490 citations

Materials Science, Engineering, Mechanical Engineering +5

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

Hongyan Li, Sangeeta Prakash, Timothy Nicholson et al. · Food Chemistry · 2015 · 487 citations

Food Chemistry, Cooked Rice Grains, Amylopectin Fine Structure +5

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Phuong T. M. Nguyen, Olena Kravchuk, Bhesh Bhandari et al. · Food Hydrocolloids · 2017 · 338 citations

Nutrition, Sensory Perception, Food Engineering +6

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

Arianna Dick, Bhesh Bhandari, Xiuping Dong et al. · Food Hydrocolloids · 2020 · 282 citations

Novel Food, Food Engineering, Food Processing +6