| 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 | 407 | 2002 |
| 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 | 277 | 2009 |
| 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 | 249 | 2005 |
| 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 | 224 | 2003 |
| 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 | 130 | 2008 |
| 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 | 129 | 2009 |
| 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 | 115 | 2005 |
| 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 | 104 | 2012 |
| 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 | 96 | 2009 |
| 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 | 79 | 2009 |
| 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 | 61 | 2005 |
| 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 | 26 | 2015 |
| 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 | 23 | 2018 |
| 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 | 19 | 2011 |
| 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 | 17 | 2022 |
| 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 | 16 | 2018 |
| 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 | 13 | 2019 |
| Surface composition of industrial spray-dried dairy powders and its formation mechanisms EHJ Kim PhD Thesis-University of Auckland, 2008 | 12 | 2008 |
| 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 | 9 | 2023 |
| 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 | 7 | 2021 |
