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Esther Kim
Esther 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
4032002
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
2742009
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
2462005
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
2212003
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
1292008
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
1272009
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
1142005
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
1002012
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
952009
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
772009
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
602005
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
262015
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
232018
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
192011
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
162018
Surface composition of industrial spray-dried dairy powders and its formation mechanisms
EHJ Kim
PhD Thesis-University of Auckland, 2008
122008
Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour
D Agarwal, A Wallace, EHJ Kim, Y Wadamori, L Feng, D Hedderley, ...
Future Foods 5, 100134, 2022
112022
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
112019
Microstructure, rheological and water mobility behaviour of plant-based protein isolates (pea and quinoa) and locust bean gum mixtures
D Agarwal, EHJ Kim, L Feng, C Wade, GJ Moggré, MP Morgenstern, ...
Food Research International 164, 112311, 2023
72023
Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candy
EHJ Kim, D Paredes, L Motoi, M Eckert, Y Wadamori, J Tartaglia, C Wade, ...
Food Research International 140, 109883, 2021
62021
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