Cordelia Selomulya

18 Alliance Lane
Clayton, VIC 3800, Australia

Last Updated: 09/26/2026

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Found 58 publications

Butter flavour encapsulation in spray-dried powders: The role of combined carbohydrate matrices in volatile retention and stability.

Butter flavour encapsulation in spray-dried powders: The role of combined carbohydrate matrices in volatile retention and stability.

Journal: Food chemistry

Published: December 04, 2025

Improving fava bean protein functionality via mild ultrasonication: A comparative study with other plant proteins.

Improving fava bean protein functionality via mild ultrasonication: A comparative study with other plant proteins.

Journal: Food research international (Ottawa, Ont.)

Published: November 16, 2025

Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults.

Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults.

Journal: Comprehensive reviews in food science and food safety

Published: November 06, 2025

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion.

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion.

Journal: Comprehensive reviews in food science and food safety

Published: July 10, 2025

Immune cell uptake of glycinated nanoparticles conjugated to anti-fibrotic peptides enables their prolonged activity and oral administration.

Immune cell uptake of glycinated nanoparticles conjugated to anti-fibrotic peptides enables their prolonged activity and oral administration.

Journal: Journal of biomedical science

Published: May 28, 2025

Impact of pre-heating the aqueous phase of feed emulsion for spray drying on beany flavour and oxidation stability in model pea milk powder.

Impact of pre-heating the aqueous phase of feed emulsion for spray drying on beany flavour and oxidation stability in model pea milk powder.

Journal: Food chemistry

Published: March 20, 2025

Enhancing volatile retention and storage stability for encapsulated raspberry flavour powder.

Enhancing volatile retention and storage stability for encapsulated raspberry flavour powder.

Journal: Food chemistry

Published: December 20, 2024

Double Network as a Design Paradigm for Structuring Emulsion Gels in Food.

Double Network as a Design Paradigm for Structuring Emulsion Gels in Food.

Journal: Comprehensive reviews in food science and food safety

Published: December 15, 2024

Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein.

Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein.

Journal: Food chemistry

Published: July 29, 2024

Exploring the oil-water interfacial behaviour of pea protein-guar gum/gellan gum mixtures relating to stability and in vitro protein digestion of model pea milk system.

Exploring the oil-water interfacial behaviour of pea protein-guar gum/gellan gum mixtures relating to stability and in vitro protein digestion of model pea milk system.

Journal: International journal of biological macromolecules

Published: July 22, 2024

Toward Diverse Plant Proteins for Food Innovation.

Toward Diverse Plant Proteins for Food Innovation.

Journal: Advanced science (Weinheim, Baden-Wurttemberg, Germany)

Published: July 17, 2024

Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends.

Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends.

Journal: Food research international (Ottawa, Ont.)

Published: August 30, 2023

Showing 1-12 of 58

Last Updated: 09/26/2026