Ranil Coorey

Associate Professor

Curtin University

Australia

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About

Dr. Ranil Coorey is an Associate Professor at Curtin University in Australia. His research primarily focuses on the thermal, structural, and rheological properties of plant proteins, as well as the physico-chemical and microbiological evaluation of seafood. His recent articles explore various factors affecting seed quality in Australian sweet lupin, the extraction efficiency of plant protein concentrates, and the decontamination interventions in poultry processing.

Articles (19)

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2026

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2025

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2022

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2022

Collaborators (7)

Hani Al-Salami

Senior Lecturer

AUSTRALIA

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Nicholas George

Senior Lecturer in Agricultural Sciences

Curtin University

AUSTRALIA

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Rewati Raman Bhattarai

Lecturer

Curtin University

AUSTRALIA

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Patrick Murigu Kamau Njage

Technical University of Denmark

DENMARK

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Vijay Jayasena

Professor (Nutrition and Food Science)

Western Sydney University - Parramatta Campus

AUSTRALIA

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Alan Payne

Senior Lecturer

Curtin University

AUSTRALIA

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Gary A. Dykes

University of Queensland

AUSTRALIA

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Ranil Coorey

Research Interests

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Articles (19)

Comparative analysis of thermal, structural and rheological properties of protein isolates and kernel flour from Australian sweet lupin varieties using soy as a reference

Comparative analysis of physico-chemical and microbiological parameters in shelf-life evaluation of three cooked Australian prawns

Effect of Ultrasound on Extraction Efficiency and Functional Properties of Acacia Seeds Protein Concentrates

Impact of Irrigation Treatment and Sowing Time on Lipoxygenase Activity and Seed Quality of Australian Sweet Lupin (Lupinus angustifolius L.)

What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized?

The effect of Bacillus subtilis fermentation of Australian sweet lupin on its mineral composition and in vitro bioaccessibility

Acacia seeds: compositional variation based on species, growing locations and harvest years

Antioxidant activities, phenolic compounds, and mineral composition of seed from Acacia retinodes, A. Provincialis and A. Tenuissima

Listeria monocytogenes at the food–human interface: A review of risk factors influencing transmission and consumer exposure in Africa

Use of fenugreek seed gum in edible film formation: major drawbacks and applicable methods to overcome

Evaluation of functional, physicochemical, textural and sensorial properties of multi‐millet‐based biscuit

The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia

Postharvest decontamination of fresh black truffle (Tuber melanosporum): Effects on microbial population and organoleptic qualities

Compositional and functional changes in Acacia tenuissima seeds due to processing

Systematic review and meta-analysis of the impact of decontamination interventions on the prevalence and concentration of Salmonella in broiler chickens during primary processing

Modelling inactivation kinetics of free and encapsulated probiotic cells in millet biscuit under different baking conditions

Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)

Comparative evaluation of encapsulation using β‐cyclodextrin versus freeze‐drying for better retention and stabilizing of black Périgord truffle (Tuber melanosporum) aroma

Development and characterization of Caesalpinia pulcherrima seed gum-based films to determine their applicability in food packaging

Collaborators (7)

Hani Al-Salami

Nicholas George

Rewati Raman Bhattarai

Patrick Murigu Kamau Njage

Vijay Jayasena

Alan Payne

Gary A. Dykes

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