By Professor Cordelia Selomulya

Book Chapters

Selomulya C; Fang Y; Wang Y, 2024, 'Chapter 17 Food powder rehydration', in Handbook of Food Powders, Elsevier, pp. 295 - 316, http://dx.doi.org/10.1016/b978-0-323-98820-9.00002-8

Selomulya C; Fang Y; Wang Y, 2023, 'Food powder rehydration', in Handbook of Food Powders: Chemistry and Technology, Second Edition, pp. 295 - 316, http://dx.doi.org/10.1016/B978-0-323-98820-9.00002-8

Wang Y; Kim W; Naik RR; Selomulya C, 2023, 'Chapter 5 Functionality of plant-based proteins', in Engineering Plant-Based Food Systems, Elsevier, pp. 79 - 96, http://dx.doi.org/10.1016/b978-0-323-89842-3.00010-5

Selomulya C; Wang Y; Kim W; Naik R, 2022, 'Functionality of plant-based proteins', in Engineering Plant-Based Food Systems, Academic Press, pp. 79 - 96, http://dx.doi.org/10.1016/B978-0-323-89842-3.00010-5

Lin R; Wang Y; Selomulya C, 2022, 'Physical Properties of Dairy Powders', in Encyclopedia of Dairy Sciences (Third edition), Academic Press, pp. 504 - 520, http://dx.doi.org/10.1016/B978-0-12-818766-1.00028-3

Wang Y; Wang B; Selomulya C, 2022, 'Chapter14 Dairy encapsulation systems by atomization-based technology', in Food Engineering Innovations Across the Food Supply Chain, Elsevier, pp. 247 - 260, http://dx.doi.org/10.1016/b978-0-12-821292-9.00023-6

Selomulya C; Wang Y, 2021, 'Dairy encapsulation systems by atomisation-based technology', in Food Engineering Innovations Across the Food Supply Chain, Academic Press, pp. 247 - 260, http://dx.doi.org/10.1016/b978-0-12-821292-9.00023-6

Persico M; Bazinet L; Tanguy G; Schuck P; Lopez C; Woo MW; Selomulya C; Chen XD; Person M; Jeantet R; Le Floch-Fouéré C; Cuq B; Yazdanpanah N; Persico M; Bazinet L, 2020, 'Technology, modeling and control of the processing steps', in Drying in the Dairy Industry, Taylor & Francis, pp. 25 - 132, http://dx.doi.org/10.1201/9781351119504-2

Selomulya C; Chakraborty A, 2020, 'Formulation and role of polymeric and inorganic nanoparticles in respiratory diseases', in Targeting Chronic Inflammatory Lung Diseases Using Advanced Drug Delivery Systems, Academic Press, pp. 261 - 280

Selomulya C; Chakraborty A, 2020, 'Functionalized nanoparticles in pulmonary disease diagnosis', in Targeting Chronic Inflammatory Lung Diseases Using Advanced Drug Delivery Systems, Academic Press, pp. 303 - 321

Selomulya C; Lin R; Wang Y, 2020, 'Analytical Methods: Physical Properties of Dairy Powders', in Reference Module in Food Science, Elsevier, http://dx.doi.org/10.1016/B978-0-12-818766-1.00028-3

Chakraborty A; Selomulya C, 2020, 'Formulation and role of polymeric and inorganic nanoparticles in respiratory diseases', in Targeting Chronic Inflammatory Lung Diseases Using Advanced Drug Delivery Systems, Elsevier, pp. 261 - 280, http://dx.doi.org/10.1016/b978-0-12-820658-4.00012-1

Chakraborty A; Selomulya C, 2020, 'Functionalized nanoparticles in pulmonary disease diagnosis', in Targeting Chronic Inflammatory Lung Diseases Using Advanced Drug Delivery Systems, Elsevier, pp. 303 - 321, http://dx.doi.org/10.1016/b978-0-12-820658-4.00014-5

Foerster M; Woo MW; Selomulya C, 2018, 'Component segregation during spray drying of milk powder', in Encyclopedia of Food Chemistry, pp. 589 - 599, http://dx.doi.org/10.1016/B978-0-08-100596-5.21155-4

Tsirikis P; Xiang SD; Selomulya C; Plebanski M, 2017, 'Design of nanoparticle structures for cancer immunotherapy', in Nanostructures for Cancer Therapy, pp. 307 - 328, http://dx.doi.org/10.1016/B978-0-323-46144-3.00012-X

Tsirikis P; Xiang SD; Selomulya C; Plebanski M, 2017, 'Chapter 12 Design of nanoparticle structures for cancer immunotherapy', in Nanostructures for Cancer Therapy, Elsevier, pp. 307 - 328, http://dx.doi.org/10.1016/b978-0-323-46144-3.00012-x

Xiang SD; Fuchsberger M; Karlson TDL; Hardy CL; Selomulya C; Plebanski M, 2016, 'Nanoparticles, immunomodulation and vaccine delivery', in Handbook of Immunological Properties of Engineered Nanomaterials: Second Edition, pp. 101 - 127, http://dx.doi.org/10.1142/9677

Xiang SD; Fuchsberger M; Karlson TDL; Hardy CL; Selomulya C; Plebanski M, 2016, 'Nanoparticles, Immunomodulation and Vaccine Delivery', in Frontiers in Nanobiomedical Research, WORLD SCIENTIFIC, pp. 101 - 127, http://dx.doi.org/10.1142/9789813140479_0005

Foerster M; Woo MW; Selomulya C, 2016, 'Single Droplet Drying', in Reference Module in Food Science, Elsevier, http://dx.doi.org/10.1016/b978-0-08-100596-5.21154-2

Selomulya C; Fang Y, 2013, 'Food powder rehydration', in Handbook of Food Powders: Processes and Properties, pp. 379 - 408, http://dx.doi.org/10.1533/9780857098672.2.379

Xiang SD; Fuchsberger M; Karlson TDL; Hardy CL; Selomulya C; Plebanski M, 2013, 'Nanoparticles, Immunomodulation and Vaccine Delivery', in Dobrovolskaia MA; McNeil SE (ed.), HANDBOOK OF IMMUNOLOGICAL PROPERTIES OF ENGINEERED NANOMATERIALS, WORLD SCIENTIFIC PUBL CO PTE LTD, pp. 449 - 475, http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000341327400016&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=891bb5ab6ba270e68a29b250adbe88d1

Selomulya C; Fang Y, 2013, '15 Food powder rehydration', in Handbook of Food Powders, Elsevier, pp. 379 - 408, http://dx.doi.org/10.1533/9780857098672.2.379

Bhandari B; Bansal N; Zhang M; Schuck P; Bhandari B; Woo MW; Bhandari B; Ratti C; Courtois F; Islam MI-U; Langrish TAG; Baudelaire ED; Cuq B; Mandato S; Jeantet R; Saleh K; Ruiz T; Turchiuli C; Cuq B; Berthiaux H; Gatumel C; Farnish R; Berry R; Ebadat V; Fitzpatrick J; Dodds J; Gaiani C; Burgain J; Scher J; Selomulya C; Fang Y; Hedegaard RV; Skibsted LH; Schuck P; Blanchard E; Zhu P; Schuck P; Lechevalier V; Nau F; Jeantet R; Huang M; Zhang M; Jiang H; Zhang M; Adhikari B; Qian H; Zhang H; Yuliani S; Nurdjannah N; Ghandi A; Adhikari B; Powell IB; Barringer S, 2013, 'Contributor contact details', in Handbook of Food Powders, Elsevier, pp. xiii - xvii, http://dx.doi.org/10.1016/b978-0-85709-513-8.50028-5

Selomulya C; Williams RA, 2004, 'In-Process Measurement of Particulate Systems', in Antony SJ; Hoyle W; Ding Y (ed.), GRANULAR MATERIALS: FUNDAMENTALS AND APPLICATIONS, ROYAL SOC CHEMISTRY, pp. 255 - 269, http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000269352800010&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=891bb5ab6ba270e68a29b250adbe88d1

Journal articles

Kim W; Zia MB; Naik RR; Ho KKHY; Selomulya C, 2025, 'Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein', Food Chemistry, 464, pp. 141589, http://dx.doi.org/10.1016/j.foodchem.2024.141589

Lao Y; Wang Y; Selomulya C, 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', International Journal of Biological Macromolecules, 282, pp. 136749, http://dx.doi.org/10.1016/j.ijbiomac.2024.136749

Kim W; Yiu CCY; Wang Y; Zhou W; Selomulya C, 2024, 'Toward Diverse Plant Proteins for Food Innovation', Advanced Science, 11, pp. e2408150, http://dx.doi.org/10.1002/advs.202408150

Mathew HC; Kim W; Wang Y; Clayton C; Selomulya C, 2024, 'On treatment options to improve the functionality of pea protein', JAOCS, Journal of the American Oil Chemists' Society, 101, pp. 927 - 948, http://dx.doi.org/10.1002/aocs.12812

Naik RR; Ye Q; Wang Y; Selomulya C, 2024, 'Insights into multi-component digestion and antioxidant release from plant protein-seaweed-based Maillard conjugate-MRP systems', Future Foods, 9, pp. 100380, http://dx.doi.org/10.1016/j.fufo.2024.100380

Lao Y; Ye Q; Wang Y; Selomulya C, 2024, 'Modulating Digestibility and Mitigating Beany Flavor of Pea Protein', Food Reviews International, 40, pp. 1 - 30, http://dx.doi.org/10.1080/87559129.2024.2346329

Kim W; Wang Y; Selomulya C, 2024, 'Emerging technologies to improve plant protein functionality with protein-polyphenol interactions', Trends in Food Science and Technology, 147, pp. 104469, http://dx.doi.org/10.1016/j.tifs.2024.104469

Ye Q; Kwon S; Gu Z; Selomulya C, 2024, 'Stable nanoemulsions for poorly soluble curcumin: From production to digestion response in vitro', Journal of Molecular Liquids, 394, pp. 123720, http://dx.doi.org/10.1016/j.molliq.2023.123720

Naik RR; Ye Q; Wang Y; Selomulya C, 2023, 'Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends', Food Research International, 175, http://dx.doi.org/10.1016/j.foodres.2023.113759

Kim W; Wang Y; Vongsvivut J; Ye Q; Selomulya C, 2023, 'On surface composition and stability of β-carotene microcapsules comprising pea/whey protein complexes by synchrotron-FTIR microspectroscopy', Food Chemistry, 426, pp. 136565, http://dx.doi.org/10.1016/j.foodchem.2023.136565

Lao Y; Ye Q; Wang Y; Vongsvivut J; Selomulya C, 2023, 'Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins', Food Research International, 172, pp. 113180, http://dx.doi.org/10.1016/j.foodres.2023.113180

Wang Y; Kim W; Naik RR; Spicer PT; Selomulya C, 2023, 'Tuning the pea protein gel network to mimic the heterogenous microstructure of animal protein', Food Hydrocolloids, 140, pp. 108611, http://dx.doi.org/10.1016/j.foodhyd.2023.108611

Kim W; Wang Y; Ma M; Ye Q; Collins VI; Selomulya C, 2023, 'Secondary structure characterization of mixed food protein complexes using microfluidic modulation spectroscopy (MMS)', Food Bioscience, 53, pp. 102513, http://dx.doi.org/10.1016/j.fbio.2023.102513

Kim W; Wang Y; Ye Q; Yao Y; Selomulya C, 2023, 'Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties', Food and Bioproducts Processing, 139, pp. 204 - 215, http://dx.doi.org/10.1016/j.fbp.2023.03.011

Yiu CC-Y; Liang SW; Mukhtar K; Kim W; Wang Y; Selomulya C, 2023, 'Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications', Gels, 9, http://dx.doi.org/10.3390/gels9050366

Lim KS; Adhikari B; Xiao J; Chen XD; Selomulya C; Woo MW, 2023, 'A reference-component coordinate system approach to model the mass transfer of a droplet with binary volatiles', Drying Technology, 41, pp. 202 - 221, http://dx.doi.org/10.1080/07373937.2021.2000431

Wang Y; Li Z; Li H; Selomulya C, 2022, 'Effect of hydrolysis on the emulsification and antioxidant properties of plant-sourced proteins', Current Opinion in Food Science, 48, pp. 100949, http://dx.doi.org/10.1016/j.cofs.2022.100949

Naik RR; Wang Y; Selomulya C, 2022, 'Spray-drying to improve the functionality of amaranth protein via ultrasonic-assisted Maillard conjugation with red seaweed polysaccharide', Journal of Cereal Science, 108, pp. 103578, http://dx.doi.org/10.1016/j.jcs.2022.103578

Ye Q; Ding M; Zhang P; Wu P; Wang Y; Selomulya C; Chen XD, 2022, 'Visual Monitoring of Disintegration of Solid Oral Dosage Forms in Simulated Gastric Fluids Using Low-Field NMR Imaging', AAPS PharmSciTech, 23, pp. 246, http://dx.doi.org/10.1208/s12249-022-02401-x

Wang Y; Selomulya C, 2022, 'Food rheology applications of large amplitude oscillation shear (LAOS)', Trends in Food Science and Technology, 127, pp. 221 - 244, http://dx.doi.org/10.1016/j.tifs.2022.05.018

Naik RR; Wang Y; Selomulya C, 2022, 'Prediction of zeta potential of amaranth protein isolate via artificial neural networks using the electrostatic surface potential of 11S proglobulin', Measurement: Food, 7, pp. 100053, http://dx.doi.org/10.1016/j.meafoo.2022.100053

Luong VT; Wang Y; Zurrer T; Scott JA; Selomulya C, 2022, 'Magnesium Citrate Powders from Waste Bitterns via Crystallization and Spray Drying', Industrial and Engineering Chemistry Research, 61, pp. 9950 - 9961, http://dx.doi.org/10.1021/acs.iecr.2c00914

Nosratpour M; Kochan K; Ma J; Wang Y; Wood BR; Haritos VS; Selomulya C, 2022, 'Fatty acid distribution and polymorphism in solid lipid particles of milkfat and long chain omega-3 fatty acids', Food Chemistry, 381, pp. 132245, http://dx.doi.org/10.1016/j.foodchem.2022.132245

Lim KS; Fu N; Xiao J; Chen XD; Selomulya C; Woo MW, 2022, 'Understanding the impact of convective ethanol humidity on the precipitation behaviour of dissolved lactose in a water droplet', Chemical Engineering Science, 254, pp. 117616, http://dx.doi.org/10.1016/j.ces.2022.117616

Kim W; Wang Y; Selomulya C, 2022, 'Impact of sodium alginate on binary whey/pea protein-stabilised emulsions', Journal of Food Engineering, 321, pp. 110978, http://dx.doi.org/10.1016/j.jfoodeng.2022.110978

Ye Q; Ge F; Wang Y; Wu P; Chen XD; Selomulya C, 2022, 'Digestion of curcumin-fortified yogurt in short/long gastric residence times using a near-real dynamic in vitro human stomach', Food Chemistry, 372, pp. 131327, http://dx.doi.org/10.1016/j.foodchem.2021.131327

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