Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends

Rishi Naik’s research paper investigates alternative ways to utilise the Maillard conjugation process (used to ‘brown’ food and enrich its flavour) to develop nutraceutical and functional foods with enhanced health benefits. This research paper is in collaboration with UNSW Professor Cordelia Selomulya, Dr Qianyu Ye and Dr Yong Wang.