| Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products RR Naik, Y Wang, C Selomulya Critical Reviews in Food Science and Nutrition 62 (25), 7036-7061, 2022 | 74 | 2022 |
| Analysis of crystallization phenomenon in Indian honey using molecular dynamics simulations and artificial neural network RR Naik, NS Gandhi, M Thakur, V Nanda Food chemistry 300, 125182, 2019 | 23 | 2019 |
| Optimization of spray drying operating conditions for production of functional milk powder encapsulating bee pollen M Thakur, K Pant, RR Naik, V Nanda Drying Technology 39 (6), 777-790, 2021 | 21 | 2021 |
| Spray-drying to improve the functionality of amaranth protein via ultrasonic-assisted Maillard conjugation with red seaweed polysaccharide RR Naik, Y Wang, C Selomulya Journal of Cereal Science 108, 103578, 2022 | 5 | 2022 |
| Tuning the pea protein gel network to mimic the heterogenous microstructure of animal protein Y Wang, W Kim, RR Naik, PT Spicer, C Selomulya Food Hydrocolloids 140, 108611, 2023 | 4 | 2023 |
| Functionality of plant-based proteins Y Wang, W Kim, RR Naik, C Selomulya Engineering Plant-Based Food Systems, 79-96, 2023 | 2 | 2023 |
| Prediction of zeta potential of amaranth protein isolate via artificial neural networks using the electrostatic surface potential of 11S proglobulin RR Naik, Y Wang, C Selomulya Measurement: Food 7, 100053, 2022 | 2 | 2022 |
| Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends RR Naik, Q Ye, Y Wang, C Selomulya Food Research International 175, 113759, 2024 | | 2024 |
| Student contribution: Australian plant proteins: Towards healthy and sustainable food production W Kim, RR Naik, Y Wang, C Selomulya Food Australia 74 (4), 32-34, 2022 | | 2022 |
Yong WangUNSW SydneyVerified email at unsw.edu.au
