| Dairy and plant proteins as natural food emulsifiers W Kim, Y Wang, C Selomulya Trends in Food Science & Technology 105, 261-272, 2020 | 173 | 2020 |
| Impact of sodium alginate on binary whey/pea protein-stabilised emulsions W Kim, Y Wang, C Selomulya Journal of Food Engineering 321, 110978, 2022 | 17 | 2022 |
| Application of yuba films for preserving beef patties W Kim, JH Ryu, Y Kim LWT 131, 109746, 2020 | 6 | 2020 |
| Food emulsion gels from plant-based ingredients: Formulation, processing, and potential applications CCY Yiu, SW Liang, K Mukhtar, W Kim, Y Wang, C Selomulya Gels 9 (5), 366, 2023 | 5 | 2023 |
| Tuning the pea protein gel network to mimic the heterogenous microstructure of animal protein Y Wang, W Kim, RR Naik, PT Spicer, C Selomulya Food Hydrocolloids 140, 108611, 2023 | 4 | 2023 |
| On surface composition and stability of β-carotene microcapsules comprising pea/whey protein complexes by synchrotron-FTIR microspectroscopy W Kim, Y Wang, J Vongsvivut, Q Ye, C Selomulya Food Chemistry 426, 136565, 2023 | 3 | 2023 |
| Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties W Kim, Y Wang, Q Ye, Y Yao, C Selomulya Food and Bioproducts Processing 139, 204-215, 2023 | 3 | 2023 |
| Secondary structure characterization of mixed food protein complexes using microfluidic modulation spectroscopy (MMS) W Kim, Y Wang, M Ma, Q Ye, VI Collins, C Selomulya Food Bioscience 53, 102513, 2023 | 2 | 2023 |
| Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications. Gels 2023, 9, 366 CCY Yiu, SW Liang, K Mukhtar, W Kim, Y Wang, C Selomulya Recent Developments in Food Gels, 195, 2023 | 2 | 2023 |
| Functionality of plant-based proteins Y Wang, W Kim, RR Naik, C Selomulya Engineering Plant-Based Food Systems, 79-96, 2023 | 2 | 2023 |
| Emerging technologies to improve plant protein functionality with protein-polyphenol interactions W Kim, Y Wang, C Selomulya Trends in Food Science & Technology, 104469, 2024 | | 2024 |
| On treatment options to improve the functionality of pea protein HC Mathew, W Kim, Y Wang, C Clayton, C Selomulya Journal of the American Oil Chemists' Society, 2023 | | 2023 |
| Food engineering: Creating food texture with plant protein W Kim, CCY Yiu, Y Wang, C Selomulya Food Australia 75 (3), 8-10, 2023 | | 2023 |
| Pea/whey protein complexes for microencapsulation of lipophilic bioactive compounds W Kim UNSW Sydney, 2023 | | 2023 |
| On treatment options to improve the functionality of pea protein in emulsions Y Wang, H Mathew, W Kim, C Clayton, C Selomulya Authorea Preprints, 2022 | | 2022 |
| Student contribution: Australian plant proteins: Towards healthy and sustainable food production W Kim, RR Naik, Y Wang, C Selomulya Food Australia 74 (4), 32-34, 2022 | | 2022 |
