Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects

por Liu, Lili, Yang, Xiaopan, Bhandari, Bhesh, Meng, Yuanyuan, Prakash, Sangeeta
Publicado en Foods (2020)

Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter

por Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi, Bhandari, Bhesh
Publicado en Foods (2021)

The molecular structural features controlling stickiness in cooked rice, a major palatability determinant

por Li, Hongyan, Fitzgerald, Melissa A., Prakash, Sangeeta, Nicholson, Timothy M., Gilbert, Robert G.
Publicado en Sci Rep (2017)

A Multidisciplinary Phenotyping and Genotyping Analysis of a Mapping Population Enables Quality to Be Combined with Yield in Rice

por Calingacion, Mariafe, Mumm, Roland, Tan, Kevin, Quiatchon-Baeza, Lenie, Concepcion, Jeanaflor C. T., Hageman, Jos A., Prakash, Sangeeta, Fitzgerald, Melissa, Hall, Robert D.
Publicado en Front Mol Biosci (2017)

Influence of Long-Chain/Medium-Chain Triglycerides and Whey Protein/Tween 80 Ratio on the Stability of Phosphatidylserine Emulsions (O/W)

por Zhang, Ning, Liu, Chunhong, Jin, Li, Zhang, Ruiyan, Siebert, Hans-Christian, Wang, Zhengping, Prakash, Sangeeta, Yin, Xiaohan, Li, Jing, Hou, Danping, Sun, Bin, Liu, Min
Publicado en ACS Omega (2020)