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Dr Woojeong Kim
Research Associate

Dr Woojeong Kim

Engineering
School of Chemical Engineering

Dr. Woojeong Kim is a Research Associate in the School of Chemical Engineering, UNSW Sydney. She received her PhD in Food Science and Technology from UNSW Sydney in 2023. Her research focuses on food processing technologies, food engineering, and protein structure and functionality. In particular, she attempts to enhance the functionality of plant proteins by interacting with other compounds (polysaccharide, dairy proteins, polyphenols) for emulsion stabilisation and microencapsulation.
E-mail
woojeong.kim@unsw.edu.au
  • Books | 2018
    Kim WC; Mauborgne R, 2018, Blue Ocean Shift, Verlag Franz Vahlen GmbH, http://dx.doi.org/10.15358/9783800656622
  • Book Chapters | 2023
    Wang Y; Kim W; Naik RR; Selomulya C, 2023, 'Chapter 5 Functionality of plant-based proteins', in Engineering Plant-Based Food Systems, Elsevier, pp. 79 - 96, http://dx.doi.org/10.1016/b978-0-323-89842-3.00010-5
    Book Chapters | 2022
    Selomulya C; Wang Y; Kim W; Naik R, 2022, 'Functionality of plant-based proteins', in Engineering Plant-Based Food Systems, Academic Press, http://dx.doi.org/10.1016/B978-0-323-89842-3.00010-5
  • Journal articles | 2023
    Kim W; Wang Y; Ma M; Ye Q; Collins VI; Selomulya C, 2023, 'Secondary structure characterization of mixed food protein complexes using microfluidic modulation spectroscopy (MMS)', Food Bioscience, 53, pp. 102513 - 102513, http://dx.doi.org/10.1016/j.fbio.2023.102513
    Journal articles | 2023
    Kim W; Wang Y; Vongsvivut J; Ye Q; Selomulya C, 2023, 'On surface composition and stability of β-carotene microcapsules comprising pea/whey protein complexes by synchrotron-FTIR microspectroscopy', Food Chemistry, 426, pp. 136565 - 136565, http://dx.doi.org/10.1016/j.foodchem.2023.136565
    Journal articles | 2023
    Kim W; Wang Y; Ye Q; Yao Y; Selomulya C, 2023, 'Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties', Food and Bioproducts Processing, 139, pp. 204 - 215, http://dx.doi.org/10.1016/j.fbp.2023.03.011
    Journal articles | 2023
    Kim WC; Mauborgne R, 2023, 'Three avenues of innovation for new market creation and growth', Strategy & Leadership, 51, pp. 11 - 15, http://dx.doi.org/10.1108/sl-07-2023-0071
    Journal articles | 2023
    Wang Y; Kim W; Naik RR; Spicer PT; Selomulya C, 2023, 'Tuning the pea protein gel network to mimic the heterogenous microstructure of animal protein', Food Hydrocolloids, 140, pp. 108611 - 108611, http://dx.doi.org/10.1016/j.foodhyd.2023.108611
    Journal articles | 2023
    Yiu CC-Y; Liang SW; Mukhtar K; Kim W; Wang Y; Selomulya C, 2023, 'Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications', Gels, 9, http://dx.doi.org/10.3390/gels9050366
    Journal articles | 2022
    Kim W; Wang Y; Selomulya C, 2022, 'Impact of sodium alginate on binary whey/pea protein-stabilised emulsions', Journal of Food Engineering, 321, pp. 110978 - 110978, http://dx.doi.org/10.1016/j.jfoodeng.2022.110978
    Journal articles | 2020
    Kim W; Ryu JH; Kim Y, 2020, 'Application of yuba films for preserving beef patties', LWT, 131, http://dx.doi.org/10.1016/j.lwt.2020.109746
    Journal articles | 2020
    Kim W; Wang Y; Selomulya C, 2020, 'Dairy and plant proteins as natural food emulsifiers', Trends in Food Science and Technology, 105, pp. 261 - 272, http://dx.doi.org/10.1016/j.tifs.2020.09.012
  • Preprints | 2022
    Wang Y; Mathew H; Kim W; Clayton C; Selomulya C, 2022, On treatment options to improve the functionality of pea protein in emulsions, , http://dx.doi.org/10.22541/au.167157184.47192904/v1