3d printing technologies applied for food design: Status and prospects FC Godoi, S Prakash, BR Bhandari Journal of Food Engineering 179, 44-54, 2016 | 881 | 2016 |
The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains H Li, S Prakash, TM Nicholson, MA Fitzgerald, RG Gilbert Food chemistry 196, 702-711, 2016 | 443 | 2016 |
Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing Z Liu, B Bhandari, S Prakash, S Mantihal, M Zhang Food Hydrocolloids 87, 413-424, 2019 | 352 | 2019 |
Performance evaluation of blanched carrots dried by three different driers S Prakash, SK Jha, N Datta Journal of Food Engineering 62 (3), 305-313, 2004 | 336 | 2004 |
Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt PTM Nguyen, O Kravchuk, B Bhandari, S Prakash Food hydrocolloids 72, 90-104, 2017 | 300 | 2017 |
3D printing of meat A Dick, B Bhandari, S Prakash Meat Science, 2019 | 241 | 2019 |
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food A Dick, B Bhandari, X Dong, S Prakash Food Hydrocolloids 107, 105940, 2020 | 206 | 2020 |
Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling S Mantihal, S Prakash, FC Godoi, B Bhandari Innovative Food Science & Emerging Technologies 44, 21-29, 2017 | 204 | 2017 |
Physical properties of 3D printed baking dough as affected by different compositions F Yang, M Zhang, S Prakash, Y Liu Innovative Food Science & Emerging Technologies 49, 202-210, 2018 | 200 | 2018 |
Applications of tribology in studying food oral processing and texture perception S Prakash, DDY Tan, J Chen Food research international 54 (2), 1627-1635, 2013 | 197 | 2013 |
Creation of internal structure of mashed potato construct by 3D printing and its textural properties Z Liu, B Bhandari, S Prakash, M Zhang Food research international 111, 534-543, 2018 | 195 | 2018 |
The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. H Li, MA Fitzgerald, S Prakash, TM Nicholson, RG Gilbert Scientific Reports, 2017 | 157 | 2017 |
High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference K Tao, W Yu, S Prakash, RG Gilbert Carbohydrate polymers 219, 251-260, 2019 | 141 | 2019 |
Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch H Li, S Prakash, TM Nicholson, MA Fitzgerald, RG Gilbert Carbohydrate Polymers 146, 253-263, 2016 | 134 | 2016 |
A comprehensive review on in vitro digestion of infant formula TTP Nguyen, B Bhandari, J Cichero, S Prakash Food Research International 76, 373-386, 2015 | 133 | 2015 |
Gastrointestinal digestion of dairy and soy proteins in infant formulas: An in vitro study TTP Nguyen, B Bhandari, J Cichero, S Prakash Food Research International 76, 348-358, 2015 | 131 | 2015 |
Tribological method to measure lubricating properties of dairy products PTM Nguyen, B Bhandari, S Prakash Journal of Food Engineering 168, 27-34, 2016 | 120 | 2016 |
Physical and mechanical properties of alginate based composite gels T Ramdhan, SH Ching, S Prakash, B Bhandari Trends in Food Science & Technology 106, 150-159, 2020 | 107 | 2020 |
Post-processing feasibility of composite-layer 3D printed beef A Dick, B Bhandari, S Prakash Meat Science, 2019 | 105 | 2019 |
Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria A Abesinghe, N Islam, JK Vidanarachchi, S Prakash, K Silva, MA Karim International dairy journal 90, 1-14, 2019 | 98 | 2019 |