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.
Kim W; Zia MB; Naik RR; Ho KKHY; Selomulya C, 2025, 'Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein', Food Chemistry, 464, pp. 141589, http://dx.doi.org/10.1016/j.foodchem.2024.141589
Journal articles | 2024
Kim W; Wang Y; Selomulya C, 2024, 'Emerging technologies to improve plant protein functionality with protein-polyphenol interactions', Trends in Food Science and Technology, 147, pp. 104469, http://dx.doi.org/10.1016/j.tifs.2024.104469
Journal articles | 2024
Kim W; Yiu CCY; Wang Y; Zhou W; Selomulya C, 2024, 'Toward Diverse Plant Proteins for Food Innovation', Advanced Science, 11, pp. 2408150, http://dx.doi.org/10.1002/advs.202408150
Journal articles | 2024
Mathew HC; Kim W; Wang Y; Clayton C; Selomulya C, 2024, 'On treatment options to improve the functionality of pea protein', JAOCS Journal of the American Oil Chemists Society, 101, pp. 927 - 948, http://dx.doi.org/10.1002/aocs.12812
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, 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, 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, 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, http://dx.doi.org/10.1016/j.jfoodeng.2022.110978
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
