Plant proteins are increasingly recognised as the future of sustainable human nutrition. However, compared to animal-derived proteins, they often lack essential functional attributes such as solubility, emulsification and stability – properties critical for food formulation and texture. Existing methods to enhance plant protein functionality are typically effective only at laboratory scale, presenting a significant barrier to industrial application.
PhD graduate Dr Rishi Naik, under the supervision of Professor Cordelia Selomulya and Dr Yong Wang at UNSW Sydney’s School of Chemical Engineering, developed scalable methods to improve plant protein functionality using Maillard conjugation – a reaction responsible for browning in cooked foods such as bread. By harnessing one of the many reactions within the broader Maillard process, Rishi attached simple sugars to plant proteins to enhance their behaviour in various food systems.
His project combined ultrasonication and spray drying techniques to enable Maillard conjugation at industrially relevant scales. This approach aimed to overcome the limitations of conventional, small-scale methods by establishing a reproducible, scalable protocol for producing functionalised plant proteins. The work was funded by UNSW Sydney with additional support from the Future Food Systems.
Dr Rishi Naik demonstrating the use of a spray dryer to enhance plant protein functionality through Maillard conjugation.
The improved plant protein conjugates have the potential to serve as bioactive carriers, stabilisers and emulsifiers, offering versatility across food and nutraceutical industries. By tailoring the conjugation process to specific industrial needs, manufacturers could produce plant-based ingredients with optimised properties for diverse applications, from supplements to functional foods. This advancement could help bridge the gap between plant and animal protein performance, accelerating the global shift toward sustainable protein sources.
Looking ahead, Rishi envisions both academic and industrial pathways for his research. Academically, he hopes to contribute to scientific understanding and mentor future researchers in food engineering. Industrially, he aims to apply his findings to real-world manufacturing challenges, helping translate lab-scale innovations into commercial processes. His work positions him, and the broader research community, at the forefront of developing next-generation plant protein technologies that align with global sustainability and nutrition goals.
Plant proteins are increasingly recognised as the future of sustainable human nutrition. However, compared to animal-derived proteins, they often lack essential functional attributes such as solubility, emulsification and stability – properties critical for food formulation and texture. Existing methods to enhance plant protein functionality are typically effective only at laboratory scale, presenting a significant barrier to industrial application.
PhD graduate Dr Rishi Naik, under the supervision of Professor Cordelia Selomulya and Dr Yong Wang at UNSW Sydney’s School of Chemical Engineering, developed scalable methods to improve plant protein functionality using Maillard conjugation – a reaction responsible for browning in cooked foods such as bread. By harnessing one of the many reactions within the broader Maillard process, Rishi attached simple sugars to plant proteins to enhance their behaviour in various food systems.
His project combined ultrasonication and spray drying techniques to enable Maillard conjugation at industrially relevant scales. This approach aimed to overcome the limitations of conventional, small-scale methods by establishing a reproducible, scalable protocol for producing functionalised plant proteins. The work was funded by UNSW Sydney with additional support from the Future Food Systems.
Dr Rishi Naik demonstrating the use of a spray dryer to enhance plant protein functionality through Maillard conjugation.
The improved plant protein conjugates have the potential to serve as bioactive carriers, stabilisers and emulsifiers, offering versatility across food and nutraceutical industries. By tailoring the conjugation process to specific industrial needs, manufacturers could produce plant-based ingredients with optimised properties for diverse applications, from supplements to functional foods. This advancement could help bridge the gap between plant and animal protein performance, accelerating the global shift toward sustainable protein sources.
Looking ahead, Rishi envisions both academic and industrial pathways for his research. Academically, he hopes to contribute to scientific understanding and mentor future researchers in food engineering. Industrially, he aims to apply his findings to real-world manufacturing challenges, helping translate lab-scale innovations into commercial processes. His work positions him, and the broader research community, at the forefront of developing next-generation plant protein technologies that align with global sustainability and nutrition goals.