Selomulya, Cordelia

Dairy and plant proteins as natural food emulsifiers

Kim, W., Wang, Y., & Selomulya, C. (2020) · Trends in Food Science & Technology

Proteins in Food SystemsPickering emulsions and particle stabilization

Cited by 316

Investigating the Effect of the Mg2+/Ca2+ Molar Ratio on the Carbonate Speciation during the Mild Mineral Carbonation Process at Atmospheric Pressure

Hosseini, T., Selomulya, C., Haque, N., & Zhang, L. (2015) · Energy & Fuels

CO2 Sequestration and Geologic InteractionsCarbon Dioxide Capture Technologies

Cited by 44

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Dong, X., Wang, Y., Chen, X. D., & Selomulya, C. (2026) · Comprehensive Reviews in Food Science and Food Safety

Proteins in Food SystemsFood composition and properties

Cited by 17

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

Mukhtar, K., Wang, Y., & Selomulya, C. (2026) · Food Research International

Proteins in Food SystemsProtein Structure and Dynamics

Cited by 3