Cordelia Selomulya

UNSW Sydney — Australia

Agricultural and Biological Sciences · Life Sciences

56h-index11.0kcitations289works10.72yr avg
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Research Topics

Microencapsulation and Drying Processes(93), Proteins in Food Systems(61), Inhalation and Respiratory Drug Delivery(30), Food Chemistry and Fat Analysis(22), Fluid Dynamics and Heat Transfer(19)

Publications289 total

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Comprehensive Reviews in Food Science and Food Safety·2026Open Access
Immune cell uptake of glycinated nanoparticles conjugated to anti-fibrotic peptides enables their prolonged activity and oral administration
Journal of Biomedical Science·2025· 1 citedOpen Access
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·2025Open Access
Enhancing the Water Resistance of Carboxymethyl Cellulose Films with Cellulose Nanofibers from Spent Coffee Grounds and Grapeseed Oil
Food and Bioprocess Technology·2025Open Access
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·2025Open Access
A dual polysaccharide and plant protein system for cheese analog with enhanced meltability and texture
Food Hydrocolloids·2025Open Access
Emulsion gels of oil encapsulated in double polysaccharide networks as animal fat analogues
Food Hydrocolloids·2025· 6 citedOpen Access
Rice protein-based gel particles for Pickering emulsion
Food Hydrocolloids·2025· 3 citedOpen Access
Exploring the relationship between physicochemical stability and interfacial properties in pea/whey protein blend-Stabilised emulsions
Food Hydrocolloids·2025· 3 citedOpen Access
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food
Comprehensive Reviews in Food Science and Food Safety·2025· 9 citedOpen Access
Enhancing volatile retention and storage stability for encapsulated raspberry flavour powder
Food Chemistry·2025· 3 citedOpen Access
Enhancing Volatile Retention and Storage Stability for Encapsulated Raspberry Flavour Powder
SSRN Electronic Journal·2025Open Access
Beyond Calcium: Current Trends of Supplementation for Bone Health
Food Reviews International·2024· 1 citedOpen Access
Polysaccharide-based edible films — strategies to minimize water vapor permeability
Current Opinion in Food Science·2024· 21 citedOpen Access
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·2024· 12 citedOpen Access
Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein
Food Chemistry·2024· 28 citedOpen Access
Toward Diverse Plant Proteins for Food Innovation
Advanced Science·2024· 18 citedOpen Access
Insights into multi-component digestion and antioxidant release from plant protein-seaweed-based Maillard conjugate-MRP systems
Future Foods·2024· 2 citedOpen Access
Modulating Digestibility and Mitigating Beany Flavor of Pea Protein
Food Reviews International·2024· 16 citedOpen Access
Emerging technologies to improve plant protein functionality with protein-polyphenol interactions
Trends in Food Science & Technology·2024· 104 citedOpen Access
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Frequent Co-authors

Xiao Dong Chen(13), Rose Amal(8), Huanting Wang(7), Dongyuan Zhao(6), Yong Wang(6), Biao Kong(5), Jing Tang(4), Christopher D. Easton(4), Winston Duo Wu(4), Dongyuan Zhao(3), Jianping Yang(3), Woojeong Kim(3), Gengfeng Zheng(3), Qiang Zhao(3), Hua Xiong(3), Wenjing Sun(3), Qiang Zhou(3), Yang Li(3), Yuan Shi(3), Yun Xia(3)