Esther Hee-Jung Kim
Esther Hee-Jung Kim
The New Zealand Institute for Plant & Food Research Limited
Verified email at plantandfood.co.nz
Title
Cited by
Cited by
Year
Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property
EHJ Kim, XD Chen, D Pearce
Colloids and surfaces B: Biointerfaces 26 (3), 197-212, 2002
3422002
Surface composition of industrial spray-dried milk powders. 2. Effects of spray drying conditions on the surface composition
EHJ Kim, XD Chen, D Pearce
Journal of Food Engineering 94 (2), 169-181, 2009
2092009
On the mechanisms of surface formation and the surface compositions of industrial milk powders
EHJ Kim, X Dong Chen, D Pearce
Drying Technology 21 (2), 265-278, 2003
1992003
Effect of surface composition on the flowability of industrial spray-dried dairy powders
EHJ Kim, XD Chen, D Pearce
Colloids and Surfaces B: Biointerfaces 46 (3), 182-187, 2005
1902005
Effect of structural and physicochemical characteristics of the protein matrix in pasta on in vitro starch digestibility
EHJ Kim, JR Petrie, L Motoi, MP Morgenstern, KH Sutton, S Mishra, ...
Food Biophysics 3 (2), 229-234, 2008
1032008
Surface composition of industrial spray-dried milk powders. 1. Development of surface composition during manufacture
EHJ Kim, XD Chen, D Pearce
Journal of Food Engineering 94 (2), 163-168, 2009
982009
Melting characteristics of fat present on the surface of industrial spray-dried dairy powders
EHJ Kim, XD Chen, D Pearce
Colloids and Surfaces B: Biointerfaces 42 (1), 1-8, 2005
932005
Surface composition of industrial spray-dried milk powders. 3. Changes in the surface composition during long-term storage
EHJ Kim, XD Chen, D Pearce
Journal of Food Engineering 94 (2), 182-191, 2009
762009
Fundamental fracture properties associated with sensory hardness of brittle solid foods
EHJ KIM, VK Corrigan, AJ Wilson, IR Waters, DI Hedderley, ...
Journal of Texture Studies 43 (1), 49-62, 2012
652012
Predicting the sensory texture of cereal snack bars using instrumental measurements
EHJ Kim, VK Corrigan, DI Hedderley, L Motoi, AJ Wilson, MP Morgenstern
Journal of texture studies 40 (4), 457-481, 2009
532009
Solid-state characterization of spray-dried ice cream mixes
C Vega, EHJ Kim, XD Chen, YH Roos
Colloids and Surfaces B: Biointerfaces 45 (2), 66-75, 2005
532005
Oral processing of mixtures of food particles
EHJ Kim, VB Jakobsen, AJ Wilson, IR Waters, L Motoi, DI Hedderley, ...
Journal of Texture Studies 46 (6), 487-498, 2015
162015
Comparison of physical chewing measures to consumer typed Mouth Behavior
A Wilson, M Jeltema, MP Morgenstern, L Motoi, E Kim, D Hedderley
Journal of texture studies 49 (3), 262-273, 2018
152018
Texture changes in bolus to the “point of swallow”-fracture toughness and back extrusion to test start and end points
B James, A Young, B Smith, E Kim, A Wilson, MP Morgenstern
Procedia Food Science 1, 632-639, 2011
142011
Surface composition of industrial spray-dried dairy powders and its formation mechanisms
EHJ Kim
PhD Thesis-University of Auckland, 2008
132008
Dynamic flavor perception of encapsulated flavors in a soft chewable matrix
EHJ Kim, D Paredes, L Motoi, M Eckert, Y Wadamori, J Tartaglia, C Green, ...
Food Research International 123, 241-250, 2019
72019
Selection in mixtures of food particles during oral processing in man
HW van der Glas, EHJ Kim, AZ Mustapa, WR Elmanaseer
Archives of oral biology 85, 212-225, 2018
72018
Assembly and Mixing of Two‐Stage Aqueous Two‐Phase Protein Extractions
JE Bleier, EHJ Kim, XD Chen
Biotechnology progress 17 (4), 697-702, 2001
42001
Video analysis of chewing patterns
A Wilson, I Waters, L Motoi, E Kim, M Morgenstern
Sciforum Electronic Conferences Series (edited by Nutr., POTFBPQ), 2013
32013
CLSM evaluation of the structure of protein enriched oat dough
R Macdonald, E Kim, K Morison
Unpublished, 2008
22008
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Articles 1–20