By Professor Cordelia Selomulya

Journal articles

Yang D; Wang Y; Baker B; Selomulya C, 2026, 'Butter flavour encapsulation in spray-dried powders: The role of combined carbohydrate matrices in volatile retention and stability', Food Chemistry, 524, http://dx.doi.org/10.1016/j.foodchem.2026.150230

Hu L; Tan M; Ashton J; Wang Y; Selomulya C, 2026, 'Foaming performance of plant-based milks for barista application: from formulation and processing history to interfacial structure, foam formation and stability', Trends in Food Science and Technology, 174, http://dx.doi.org/10.1016/j.tifs.2026.105804

Mukhtar K; Wang Y; Selomulya C, 2026, 'Improving fava bean protein functionality via mild ultrasonication: A comparative study with other plant proteins', Food Research International, 236, http://dx.doi.org/10.1016/j.foodres.2026.119231

Le TNQ; Robertson K; Fisk I; Tran NN; Yang D; Selomulya C; Hessel V, 2026, 'Flow-Made Fertilisers for Cherry Belle Radish (Raphanus sativus L.) Growth in Acidic and Calcareous Soils', Journal of Sustainable Agriculture and Environment, 5, http://dx.doi.org/10.1002/sae2.70172

Lao Y; Lee D; Wilson A; Wang Y; Selomulya C, 2026, 'Variations in truffle aroma during processing and storage: From aroma degradation to emerging encapsulation strategies', Trends in Food Science and Technology, 172, http://dx.doi.org/10.1016/j.tifs.2026.105729

Saidi L; Hosseini M; Spicer PT; Wang Y; Wich PR; Selomulya C, 2026, 'Impact of Polyphenols on Water Vapor Barrier in Carboxymethyl Cellulose Films Reinforced with Bacterial Cellulose Nanofibers', Food and Bioprocess Technology, 19, pp. 228, http://dx.doi.org/10.1007/s11947-026-04320-2

Mukhtar K; Ying J; Wang Y; Selomulya C, 2026, 'Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults', Comprehensive Reviews in Food Science and Food Safety, 25, http://dx.doi.org/10.1111/1541-4337.70461

Yiu CCY; Kim W; Gunawan IC; Vongsvivut J; Wang Y; Selomulya C, 2026, 'A dual polysaccharide and plant protein system for cheese analog with enhanced meltability and texture', Food Hydrocolloids, 171, pp. 111850, http://dx.doi.org/10.1016/j.foodhyd.2025.111850

Dong X; Wang Y; Chen XD; Selomulya C, 2026, 'Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion', Comprehensive Reviews in Food Science and Food Safety, 25, pp. e70424, http://dx.doi.org/10.1111/1541-4337.70424

Wang Y; Yiu CCY; Kim W; Vongsvivut J; Zhou W; Selomulya C, 2026, 'Emulsion gels of oil encapsulated in double polysaccharide networks as animal fat analogues', Food Hydrocolloids, 171, pp. 111807, http://dx.doi.org/10.1016/j.foodhyd.2025.111807

Dong X; Wang J; Wu P; Selomulya C; Wang Y; Chen XD, 2026, 'Unraveling the role of gastric clots in proteolysis and lipolysis kinetics: Insights from a novel in vitro dynamic infant digestion system for animal and plant-based formulas', Journal of Food Engineering, 407, pp. 112859 - 112859, http://dx.doi.org/10.1016/j.jfoodeng.2025.112859

Somanader-Livera DVN; Wei C; Wang C; Li Y; Ferens D; Salimova E; Selomulya C; Hossain MA; Samuel CS; Chakraborty A, 2025, 'Immune cell uptake of glycinated nanoparticles conjugated to anti-fibrotic peptides enables their prolonged activity and oral administration', Journal of Biomedical Science, 32, pp. 104, http://dx.doi.org/10.1186/s12929-025-01198-8

Saidi L; Zia MB; Gullins A; Wang Y; Wich PR; Selomulya C, 2025, 'Enhancing the Water Resistance of Carboxymethyl Cellulose Films with Cellulose Nanofibers from Spent Coffee Grounds and Grapeseed Oil', Food and Bioprocess Technology, 18, pp. 10739 - 10756, http://dx.doi.org/10.1007/s11947-025-04068-1

Kim W; Wang Y; Selomulya C, 2025, 'Exploring the relationship between physicochemical stability and interfacial properties in pea/whey protein blend-Stabilised emulsions', Food Hydrocolloids, 169, pp. 111622, http://dx.doi.org/10.1016/j.foodhyd.2025.111622

Lv P; Ye Q; Wang Y; Mao L; Yu R; Selomulya C, 2025, 'Rice protein-based gel particles for Pickering emulsion', Food Hydrocolloids, 169, pp. 111655, http://dx.doi.org/10.1016/j.foodhyd.2025.111655

Lao Y; Wang Y; Selomulya C, 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', Food Chemistry, 493, pp. 145902, http://dx.doi.org/10.1016/j.foodchem.2025.145902

Yang D; Wang Y; Ye Q; Baker B; Selomulya C, 2025, 'Enhancing volatile retention and storage stability for encapsulated raspberry flavour powder', Food Chemistry, 481, pp. 144005, http://dx.doi.org/10.1016/j.foodchem.2025.144005

Yiu CCY; Wang Y; Selomulya C, 2025, 'Double Network as a Design Paradigm for Structuring Emulsion Gels in Food', Comprehensive Reviews in Food Science and Food Safety, 24, pp. e70201, http://dx.doi.org/10.1111/1541-4337.70201

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

Saidi L; Wang Y; Wich PR; Selomulya C, 2025, 'Polysaccharide-based edible films — strategies to minimize water vapor permeability', Current Opinion in Food Science, 61, pp. 101258, http://dx.doi.org/10.1016/j.cofs.2024.101258

Naik RR; Tan S; Selomulya C, 2025, 'Beyond Calcium: Current Trends of Supplementation for Bone Health', Food Reviews International, 41, pp. 1133 - 1157, http://dx.doi.org/10.1080/87559129.2024.2440482

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. 2408150, 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

Lim KS; Fu N; Xiao J; Chen XD; Selomulya C; Woo MW, 2022, 'Understanding the formation of ultrafine maltodextrin particles under simultaneous convective drying and antisolvent vapour precipitation', Advanced Powder Technology, 33, pp. 103440, http://dx.doi.org/10.1016/j.apt.2022.103440

Naik RR; Wang Y; Selomulya C, 2022, 'Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products', Critical Reviews in Food Science and Nutrition, 62, pp. 7036 - 7061, http://dx.doi.org/10.1080/10408398.2021.1910139

Yuan S; Li Y; Qiu R; Xia Y; Selomulya C; Zhang X, 2022, 'Minimising non-selective defects in ultrathin reduced graphene oxide membranes with graphene quantum dots for enhanced water and NaCl separation', Chinese Journal of Chemical Engineering, 41, pp. 278 - 285, http://dx.doi.org/10.1016/j.cjche.2021.12.009

Ye Q; Ge F; Wang Y; Woo MW; Wu P; Chen XD; Selomulya C, 2021, 'On improving bioaccessibility and targeted release of curcumin-whey protein complex microparticles in food', Food Chemistry, 346, pp. 128900, http://dx.doi.org/10.1016/j.foodchem.2020.128900

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