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Works (5)

Improving properties of canola protein-based nanocomposite films by hydrophobically modified nanocrystalline cellulose

Food Packaging and Shelf Life
2023 | Journal article
EID:

2-s2.0-85145316268

Part of ISSN: 22142894
Contributors: Dissanayake, T.; Trinh, B.M.; Mekonnen, T.H.; Sarkar, P.; Aluko, R.E.; Bandara, N.
Source: Self-asserted source
Thilini Dissanayake via Scopus - Elsevier

Nonfood Applications of Lentils and Their Processing By‐products

Lentils
2023-09 | Book chapter
Part of ISBN: 9781119866893
Part of ISBN: 9781119866923
Contributors: Harshani Nadeeshani; Thilini Dissanayake; Nandika Bandara
Source: Self-asserted source
Thilini Dissanayake

Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction

Comprehensive Reviews in Food Science and Food Safety
2023-05 | Journal article
Contributors: Oladipupo Odunayo Olatunde; Anuruddika Hewage; Thilini Dissanayake; Rotimi E. Aluko; Asli Can Karaca; Nan Shang; Nandika Bandara
Source: check_circle
Crossref
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Reinforcing canola protein matrix with chemically tailored nanocrystalline cellulose improves the functionality of canola protein-based packaging materials

Food Chemistry
2022 | Journal article
EID:

2-s2.0-85125558856

Part of ISSN: 18737072 03088146
Contributors: Dissanayake, T.; Peng Chang, B.; Mekonnen, T.H.; Senaka Ranadheera, C.; Narvaez-Bravo, C.; Bandara, N.
Source: Self-asserted source
Thilini Dissanayake via Scopus - Elsevier

Recent advances in lipid-protein conjugate-based delivery systems in nutraceutical, drug, and gene delivery

Food Hydrocolloids for Health
2022-01 | Journal article
Part of ISSN: 2667-0259
Source: Self-asserted source
Thilini Dissanayake
grade
Preferred source (of 2)‎

Peer review (18 reviews for 2 publications/grants)

Review activity for Food chemistry advances. (3)
Review activity for Food chemistry. (15)