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Colloids and Surfaces. B, Biointerfaces|March 24, 2005
Melting characteristics of fat present on the surface of industrial spray-dried dairy powdersEsther H-J Kim, Xiao Dong Chen, David PearceColloids and Surfaces. B, Biointerfaces|December 13, 2005
Effect of surface composition on the flowability of industrial spray-dried dairy powdersEsther H-J Kim, Xiao Dong Chen, David PearceColloids and Surfaces. B, Biointerfaces|September 6, 2005
Solid-state characterization of spray-dried ice cream mixesCesar Vega, Esther-H-J Kim, Xiao D Chen, et al.Nutrition and Cancer|April 5, 2011
Diet quality indices and postmenopausal breast cancer survivalEsther H J Kim, Walter C Willett, Teresa Fung, et al.Archives of Oral Biology|November 13, 2017
Selection in mixtures of food particles during oral processing in manHilbert W van der Glas, Esther H-J Kim, Anis Z Mustapa, et al.Journal of the Science of Food and Agriculture|December 26, 2025
Effect of pea (Pisum sativum) cooking water on the in vitro predicted glycaemic response of wheat pastaYanyu Zhang, Keegan Burrow, Esther H-J Kim, et al.Food Research International (Ottawa, Ont.)|February 4, 2023
Microstructure, rheological and water mobility behaviour of plant-based protein isolates (pea and quinoa) and locust bean gum mixturesDeepa Agarwal, Esther H-J Kim, Limei Feng, et al.Food Research International (Ottawa, Ont.)|November 11, 2025
Modulating oral breakdown and digestibility of wheat pasta through pea protein incorporationChengyi Yang, Sze Ying Leong, Jessie King, et al.Foods (Basel, Switzerland)|December 17, 2024
Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea ProteinChengyi Yang, Sze Ying Leong, Jessie King, et al.Food Research International (Ottawa, Ont.)|July 10, 2019
Dynamic flavor perception of encapsulated flavors in a soft chewable matrixEsther H-J Kim, Dulce Paredes, Lidia Motoi, et al.Pageof 2