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

द्वारा Liu, Lili, Yang, Xiaopan, Bhandari, Bhesh, Meng, Yuanyuan, Prakash, Sangeeta
में प्रकाशित Foods (2020)

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

द्वारा Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi, Bhandari, Bhesh
में प्रकाशित Foods (2021)

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

द्वारा Li, Hongyan, Fitzgerald, Melissa A., Prakash, Sangeeta, Nicholson, Timothy M., Gilbert, Robert G.
में प्रकाशित Sci Rep (2017)

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

द्वारा Calingacion, Mariafe, Mumm, Roland, Tan, Kevin, Quiatchon-Baeza, Lenie, Concepcion, Jeanaflor C. T., Hageman, Jos A., Prakash, Sangeeta, Fitzgerald, Melissa, Hall, Robert D.
में प्रकाशित 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)

द्वारा 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
में प्रकाशित ACS Omega (2020)