Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques

The Combination of Machine Learning Tools with the Rapid Visco Analyser (RVA) to Enhance the Analysis of Starchy Food Ingredients and Products

Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods

Design and evaluation of pH-sensitive pectin films infused with anthocyanin-rich extracts from Australian native fruits for intelligent food packaging applications

Systematic application of UPLC-Q-ToF-MS/MS coupled with chemometrics for the identification of natural food pigments from Davidson plum and native currant

Exploring the use of portable infrared spectroscopy as a quality assurance tool for the Australian Native/Traditional food industry: a case study on finger lime (Citrus australasica)

Physical, colour, and mechanical properties of pearls (citrus caviar) from three finger lime (Citrus australasica) varieties: implications for economic value, quality grading, and benchmarking

Assessment of the addition of cricket (Acheta domesticus) powder to chickpea (Cicer arietinum) and flaxseed (Linum usitatissimum) flours: a chemometric evaluation of their pasting properties

A new hydrocolloid to rival gum Arabic: Characterisation of a traditional food gum from Australian Acacia cambagei

Evaluating the use of vibrational spectroscopy to detect the level of adulteration of cricket powder in plant flours: the effect of the matrix