Ph.D. in Chemical Engineering, specializing in Food Engineering
M.Tech in Food Engineering and Technology
B.Tech in Food Technology
Engineering
School of Chemical Engineering
Dr. Rishi Naik is a research associate at school of Chemical engineering and a member of CRL lab led by prof. Cordelia Selomulya. Rishi specializes in extraction, isolation and characterization of potential food ingredients from plant and seaweed sources and enhancing the functionality and bioactivity of plant-based or seaweed-based proteins and related components via different techniques including conjugation, ultrasonication and novel technologies including machine learning based food process optimizations.
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
Journal articles | 2025
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
Journal articles | 2024
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
Journal articles | 2023
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
Journal articles | 2023
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
Journal articles | 2022
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
Journal articles | 2022
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
Journal articles | 2022
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
Journal articles | 2021
Thakur M; Pant K; Naik RR; Nanda V, 2021, 'Optimization of spray drying operating conditions for production of functional milk powder encapsulating bee pollen', Drying Technology, 39, pp. 777 - 790, http://dx.doi.org/10.1080/07373937.2020.1720225
Journal articles | 2019
Naik RR; Gandhi NS; Thakur M; Nanda V, 2019, 'Analysis of crystallization phenomenon in Indian honey using molecular dynamics simulations and artificial neural network', Food Chemistry, 300, http://dx.doi.org/10.1016/j.foodchem.2019.125182
Honorary Recipient of Arc PGC Research Candidate Award (2024)
Recipient of AIFST’s Dr. Dave Roberts Emerging Leader Award (2024)
