Dr Sung Je Lee staff profile picture

Contact details +64 (09) 414 0800  ext. 43648

Dr Sung Je Lee PhD

Senior Lecturer

School of Food and Advanced Technology

Professional

Contact details

  • Ph: 64-9-414-0800 ext 43648
    Location: 04, Building 40
    Campus: Albany

Qualifications

  • Doctor of Philosophy - Cornell University (1997)

Research Expertise

Research Interests

My research interests are in the area of development of delivery systems (dry or liquid form) encapsulating bioactive compounds (e.g. phytochemicals) for food (e.g., functional foods and beverages) and other industrial applications (e.g., pharmaceuticals, cosmetics, nutrition, etc) using various biopolymers and encapsulation and emulsification technologies.

Current research interests

  • Microencapsulation of bioactive compounds and probiotics
  • Spray drying, freeze drying , emulsification, immobilisation, solid lipid particle, etc
  • Micro- and nanoemulsions using high and low energy methods
  • Fabrication of conventional emulsions
  • Application of functional properties of biopolymers in dispersion systems
  • Stability and oxidation of edible oils
  • Natural food pigments and colour
  • Milk and dairy science and technology

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Biological Sciences (060000):
Engineering (090000): Food Chemistry and Molecular Gastronomy (excl. Wine) (090801): Food Processing (090805): Food Sciences (090800):
Nanobiotechnology (100703): Nanotechnology (100700): Technology (100000)

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 1 22

Research Outputs

Journal

Peng, C., Svirskis, D., Lee, SJ., Oey, I., Kwak, HS., Chen, G., . . . Wen, J. (2018). Design of microemulsion system suitable for the oral delivery of poorly aqueous soluble beta-carotene. Pharmaceutical Development and Technology. 23(7), 682-688
[Journal article]Authored by: Lee, S.
Teo, A., Lee, SJ., & Goh, KKT. (2017). Formation and stability of single and bi-layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions. Food Structure. 14, 60-67
[Journal article]Authored by: Goh, K., Lee, S.
Sofian-Seng, NS., Golding, M., Goh, K., Janssen, P., & Lee, SJ. (2017). In Situ Enzymatic Synthesis of Polar Lipid Emulsifiers in the Preparation and Stabilisation of Aerated Food Emulsions. Food Biophysics. 12(3), 323-338
[Journal article]Authored by: Goh, K., Golding, M., Janssen, P., Lee, S.
Teo, A., Lee, SJ., Goh, KKT., & Wolber, FM. (2017). Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method. Food Chemistry. 221, 1269-1276
[Journal article]Authored by: Goh, K., Lee, S., Wolber, F.
Teo, A., Dimartino, S., Lee, SJ., Goh, KKT., Wen, J., Oey, I., . . . Kwak, HS. (2016). Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions. Food Hydrocolloids. 56, 150-160
[Journal article]Authored by: Goh, K., Lee, S.
Teo, A., Goh, KKT., Wen, J., Oey, I., Ko, S., Kwak, HS., . . . Lee, SJ. (2016). Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt. Food Chemistry. 197, 297-306
[Journal article]Authored by: Goh, K., Lee, S.
Ha, TVA., Kim, S., Choi, Y., Kwak, HS., Lee, SJ., Wen, J., . . . Ko, S. (2015). Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract. Food Chemistry. 178, 115-121
[Journal article]Authored by: Lee, S.
Roohinejad, S., Oey, I., Wen, J., Lee, SJ., Everett, DW., & Burritt, DJ. (2015). Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length. Food Chemistry. 174, 270-278
[Journal article]Authored by: Lee, S.
Li, J., Ye, A., Lee, SJ., & Singh, H. (2013). Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions. Colloids and Surfaces B: Biointerfaces. 111, 80-87
[Journal article]Authored by: Lee, S., Singh, H., Ye, A.
Zhao, Q., Maddox, IS., Mutukumira, A., Lee, SJ., & Shu, Q. (2012). The effect of cell immobilization on the antibacterial activity of Lactobacillus reuteri DPC16 cells during passage through a simulated gastrointestinal tract system. World Journal of Microbiology and Biotechnology. 28(10), 3025-3037
[Journal article]Authored by: Lee, S., Mutukumira, A.
Li, J., Ye, A., Lee, SJ., & Singh, H. (2012). Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions. Food and Function. 3(3), 320-326
[Journal article]Authored by: Lee, S., Singh, H., Ye, A.
Zhao, Q., Mutukumira, A., Lee, SJ., Maddox, I., & Shu, Q. (2012). Functional properties of free and encapsulated Lactobacillus reuteri DPC16 during and after passage through a simulated gastrointestinal tract. World Journal of Microbiology and Biotechnology. 28(1), 61-70
[Journal article]Authored by: Lee, S., Mutukumira, A.
Zhao, Q., Mutukumira, A., Lee, SJ., Maddox, I., & Shu, Q. (2011). Functional properties of free and encapsulated Lactobacillus reuteri DPC16 during and after passage through a simulated gastrointestinal tract. World Journal of Microbiology and Biotechnology. , 1-10
[Journal article]Authored by: Lee, S., Mutukumira, A.
Lee, SJ., Choi, SJ., Li, Y., Decker, EA., & McClements, DJ. (2011). Protein-stabilized nanoemulsions and emulsions: Comparison of physicochemical stability, lipid oxidation, and lipase digestibility. Journal of Agricultural and Food Chemistry. 59(1), 415-427
[Journal article]Authored by: Lee, S.
Zhao, Q., Lee, SJ., Mutukumira, AN., Maddox, I., & Shu, Q. (2011). Viability and delivery of immobilised Lactobacillus reuteri DPC16 within calcium alginate gel systems during sequential passage through simulated gastrointestinal fluids. Beneficial Microbes. 2(2), 129-138
[Journal article]Authored by: Lee, S., Mutukumira, A.
Lee, SJ., & McClements, DJ. (2010). Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach. Food Hydrocolloids. 24(6-7), 560-569
[Journal article]Authored by: Lee, S.
Bae, EK., & Lee, SJ. (2008). Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. Journal of Microencapsulation. 25(8), 549-560
[Journal article]Authored by: Lee, S.
Park, YW., Lee, JH., & Lee, SJ. (2006). Effects of frozen and refrigerated storage on organic acid profiles of goat milk plain soft and Monterey Jack cheeses. Journal of Dairy Science. 89(3), 862-871
[Journal article]Authored by: Lee, S.
Oh, S., Heo, HJ., Park, DJ., Kim, SH., Lee, SJ., & Imm, J-Y. (2006). Effect of encapsulated bacteriocin on acid production and growth of starter cultures in yoghurt. FOOD SCIENCE AND BIOTECHNOLOGY. 15(6), 902-907
[Journal article]Authored by: Lee, S.
Rosenberg, M., & Lee, SJ. (2004). Calcium-alginate coated, whey protein-based microspheres: Preparation, some properties and opportunities. Journal of Microencapsulation. 21(3), 263-281
[Journal article]Authored by: Lee, S.
Rosenberg, M., & Lee, SJ. (2004). Water-insoluble, whey protein-based microspheres prepared by an all-aqueous process. Italian Journal of Food Science. 69(1), 50-58 Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2004.tb17867.x/pdf
[Journal article]Authored by: Lee, S.
Lee, SJ., & Sherbon, JW. (2002). Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk. Journal of Dairy Research. 69(4), 555-567
[Journal article]Authored by: Lee, S.
Lee, SJ., & Rosenberg, M. (2001). Microencapsulation of theophylline in composite wall system consisting of whey proteins and lipids. Journal of Microencapsulation. 18(3), 309-321
[Journal article]Authored by: Lee, S.
Kim, K., & Lee, SJ. (2000). Use of bacterion-producing lactic acid bacteria in the food industry. Food Science and Industry. 33(3), 55-65
[Journal article]Authored by: Lee, S.
Lee, SJ., & Rosenberg, M. (2000). Microencapsulation of theophylline in whey proteins: Effects of core-to- wall ratio. International Journal of Pharmaceutics. 205(1-2), 147-158
[Journal article]Authored by: Lee, S.
Lee, SJ., & Rosenberg, M. (2000). Preparation and some properties of water-insoluble, whey protein-based microcapsules. Journal of Microencapsulation. 17(1), 29-44
[Journal article]Authored by: Lee, S.
Lee, SJ., & Rosenberg, M. (2000). Whey protein-based microcapsules prepared by double emulsification and heat gelation. LWT - Food Science and Technology. 33(2), 80-88
[Journal article]Authored by: Lee, S.
Lee, SJ., & Rosenberg, M. (1999). Preparation and properties of glutaraldehyde cross-linked whey protein-based microcapsules containing theophylline. Journal of Controlled Release. 61(1-2), 123-136
[Journal article]Authored by: Lee, S.
Lee, SJ., Jeon, IJ., & Harbers, LH. (1997). Near-infrared reflectance spectroscopy for rapid analysis of curds during cheddar cheese making. Journal of Food Science. 62(1), 53-56
[Journal article]Authored by: Lee, S.

Book

Lee, SJ., Yuan, Q., Teo, A., Goh, KKT., & Wong, M. (2018). Nanoemulsions. In Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. (pp. 181 - 230).
[Chapter]Authored by: Lee, S., Wong, M.
Mutukumira, AN., Ang, J., & Lee, SJ. (2015). Microencapsulation of probiotic bacteria. In M-T. Liong (Ed.) Beneficial microorganisms in food and nutraceuticals. (pp. 63 - 80). Switzerland: Springer
[Chapter]Authored by: Lee, S., Mutukumira, A.
Lee, SJ., & Wong, M. (2014). Nano- and Microencapsulation of Phytochemicals. In Nano- and Microencapsulation for Foods. (pp. 117 - 165).
[Chapter]Authored by: Lee, S., Wong, M.
Teo, A., Goh, KKT., & Lee, SJ. (2014). Nanoparticles and Nanoemulsions. In Functional Foods and Dietary Supplements: Processing Effects and Health Benefits. (pp. 405 - 435).
[Chapter]Authored by: Goh, K., Lee, S.
Lee, SJ., & wong, M. (2014). Nano- and microencapsulation of phytochemicals. In HS. Kwak (Ed.) Nano- and Microencapsulation for Foods. (pp. 119 - 166). : Wiley-Blackwell
[Chapter]Authored by: Lee, S., Wong, M.
Lee, SJ., & Ying, DY. (2008). Encapsulation of fish oils. In Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals. (pp. 370 - 403).
[Chapter]Authored by: Lee, S.

IP

Johnson, PS., Lee, S., & Altalhi, ASD.(2016). . WO2016032346: Novel food product and method of use
[Patent]Authored by: Lee, S.Contributed to by: Lee, S.
Oh, S., Kim, Y., Lee, SJ., Imm, JY., Kim, S., & Park, S.(2009). . 1009120350000: Korea: Preparing method for a pulverulent body composition of pH-dependent bacteriocin to inhibit post-acidification of yogurt
[Patent]Authored by: Lee, S.

Report

Lee, SJ.(2010). Workshop and site visit report to the MoRST on attendance to Japan-New Zealand joint workshop on 'functional food'. New Zealand: Institute of Food, Nutrition and Human Health, Massey University
[Technical Report]Authored by: Lee, S.

Conference

Lee, S. (2018, May). New Zealand’s dairy situation and Delivery systems for bioactive compounds prepared using whey proteins. Presented at 50th KoSFA International Symposium and Annual Meeting: Cultures and Ethics of Animal Originated Foods. Jeju Island, Korea.
[Conference Oral Presentation]Authored by: Lee, S.Contributed to by: Lee, S.
Yuan, Q., Lee, SJ., & Wong, M. (2016). Formation of nano-and microemulsionsby the dilution of emulsions: Effect of oil and surfactant type. Poster session presented at the meeting of NZIFST conference. Rotorua, New Zealand
[Conference Poster]Authored by: Lee, S., Wong, M.Contributed to by: Lee, S.
Yuan, Q., Lee, SJ., & Wong, M. (2016). Properties and stability of oil-in-water emulsions: Effect of emulsifier type (sodium caseinate, gum arabic and Tween 80). Poster session presented at the meeting of NZIFST Conference. Rotorua, New Zealand
[Conference Poster]Authored by: Lee, S., Wong, M.Contributed to by: Lee, S.
Teo, A., Lee, SJ., & Goh, KELVIN. (2015). Solubility of lutein in protein-stabilized nanoemulsions prepared by emulsification and solvent evaporation method. Poster session presented at the meeting of 19th International Conference Functional and Medical Foods, Bioactive Compounds and Biomarkers: Longevity and Quality of Life. Kobe University, Kobe, Japan
[Conference Poster]Authored by: Goh, K., Lee, S.Contributed to by: Goh, K.
Sofian-Seng, NS., Golding, M., Goh, KKT., Lee, SJ., & Janssen, P. (2014, March). Potential production of polar lipid in O/W emulsion through lipolysis by Rhizomucor miehei lipase. Presented at Food Structure and Functionality Forum Symposium from Molecules to Functionality. Amsterdam, The Netherlands.
[Conference Oral Presentation]Authored by: Goh, K., Golding, M., Janssen, P., Lee, S.
Mutukumira, AN., Ang, J., & Lee, SJ. (2014). Viability and Properties of Spray-dried Lactobacillus casei-01. Proceedings of the International Conference on Beneficial Microbes ICOBM 2014:Microbes for the Benefits of Mankind, May 27-29, 2014, PARKROYAL Penang Resort, Penang, Malaysia. (pp. 256 - 260). Penang, Malaysia: International Conference on Beneficial Microbes (ICOBM 2014)
[Conference Paper in Published Proceedings]Authored by: Lee, S., Mutukumira, A.
Teo, A., Lee, SJ., & Goh, KKT. (2014, March). Modulation of interfacial composition on the physic-chemical stability and lipid digestibility of nanoemulsions stabilised by whep protein isolate (WPI) and lactoferrin. Presented at Food Structure and Functionality Forum Symposium - From Molecules to Functionality.. Amsterdam, The Netherlands.
[Conference Oral Presentation]Authored by: Goh, K., Lee, S.Contributed to by: Lee, S.
Sofian-Seng, N-S., Golding, M., Goh, K., Jansen, P., & Lee, S-J. (2012). Rhizomucor mieheil lipase-catalysed reactions at interfaces of oil-water systems to produce polar lipid. Poster session presented at the meeting of The 49th Annual New Zealand Institute of Food Science and Technology [NZIFST] Conference: Let's Talk co-operation, collaboration, communication. Hamilton, New Zealand
[Conference Poster]Authored by: Goh, K., Golding, M., Lee, S.
Teo, A., Lee, S-J., & Goh, KKT. (2012). Nanotechnology in emulsions: preparation and characterisation of protein-stabilised nanemulsions and their stability against heat, ionic strength and pH changes. Poster session presented at the meeting of The 49th Annual New Zealand Institute of Food Science and Technology [NZIFST] Conference: Let's Talk co-operation, collaboration, communication. Hamilton, New Zealand
[Conference Poster]Authored by: Goh, K., Lee, S.
Li, J., Lee, S-J., Ye, A., & Singh, H. (2012). Sequential in vitro digestion of sodium caseinate-stabilised oil-in-water emulsions under simulated gastrointestinal conditions. Poster session presented at the meeting of The 49th Annual New Zealand Institute of Food Science and Technology [NZIFST] Conference: Let's Talk co-operation, collaboration, communication. Hamilton, New Zealand
[Conference Poster]Authored by: Lee, S., Singh, H., Ye, A.
Chalermnon, N., Lee, S-J., Winger, RJ., Golding, M., Hardy, G., Davis, C., . . . Hartel, RW. (2012). Effect of proteins from different fractions of coconut milk on the properties and stability of coconut oil-in-water emulsions.. Poster session presented at the meeting of The 49th Annual New Zealand Institute of Food Science and Technology [NZIFST] Conference: Let's Talk co-operation, collaboration, communication. Hamilton, New Zealand
[Conference Poster]Authored by: Golding, M., Lee, S.
Suntudprom, J., East, AR., Bronlund, JE., & Lee, SJ. (2011). Influence of fruit maturity on texture and colour of puree products. Poster session presented at the meeting of 11th International Congress on Engineering and Food: Food Process Engineering in a Changing World. Athens, Greece
[Conference Poster]Authored by: Bronlund, J., East, A., Lee, S.
Ahmad, N., Wong, M., Lee, S-J., Winger, RJ., & Lang, D. (2011). Kinetic studies of meat protein by kiwifruit enzymes. Poster session presented at the meeting of New Zealand Institute of Food Science and Technology [NZIFST] Conference: Science to Reality: New Zealand and Beyond. Rotorua, New Zealand
[Conference Poster]Authored by: Lee, S., Wong, M.
Ahmad, N., Wong, M., Lee, SJ., Winger, RJ., & Lang, D. (2011). Kinetic studies of meat protein by kiwifruit enzymes. In NZIFST Conference 2011(pp. 25 - 25). , Science to Reality New Zealand and Beyond NZIFST Conference 2011 New Zealand: NZFIST
[Conference Abstract]Authored by: Lee, S., Wong, M.
Suntudprom, J., East, AR., Bronlund, JE., & Lee, SJ. (2011). Influence of fruit maturity on texture and colour of puree products. In PS. Taoukis,, NG. Stoforos, TK. Karanthanos, & GD. Saravacos (Eds.) Full Paper Proceedings of the iCEF11 International Conference on Engineering and Food. Vol. II (pp. 1 - 5). Online: 11th International Congress on Engineering and Food: Food Process Engineering in a Changing World
[Conference Paper in Published Proceedings]Authored by: Bronlund, J., East, A., Lee, S.
Lee, SJ., & McClements, DJ. (2010, October). Nanoemulsions prepared by emulsification and solvent evaporation. Presented at 2nd Japan-New Zealand Joint Workshop on Functional Food. Honcho, Japan.
[Conference Oral Presentation]Authored by: Lee, S.
Chalermnon, N., Lee, S-J., Winger, RJ., Golding, M., Hartel, RW., & Davis, CR. (2010). Factors affecting partial coalescence in non-dairy, coconut ice cream made from coconut milk. Poster session presented at the meeting of 10th Annual Functional Foods Symposium: Brains, Bounce and Baby Boomers. Auckland, New Zealand
[Conference Poster]Authored by: Golding, M., Lee, S.
Chalermnon, N., Lee, SJ., Winger, RJ., Golding, M., Hartel, RW., & Davis, CR. (2010). Factors affecting partial coalescence in non-dairy, coconut ice cream made from coconut milk. In Proceedings of 10th Annual Functional Foods Symposium Brains, Bounce & Baby Boomers(pp. 58 - 58). , 10th Annual Functional Foods Symposium Brains, Bounce & Baby Boomers New Zealand
[Conference Abstract]Authored by: Golding, M., Lee, S.
Lee, SJ., & McClements, DJ. (2010). Nanoemulsions prepared by emulsification and solvent evaporation. In 2nd Japan-New Zealand Joint Workshop on Functional Food: Programme Online(pp. 13 - 13). , 2nd Japan-New Zealand Joint Workshop on Functional Food Japan: Japan Science and Technology Agency
[Conference Abstract]Authored by: Lee, S.
Lin, L., & Lee, SJ. (2009). Preparation and characterisation of oil-in-water (o/w) emulsions containing different types of milk fats prepared using rhamnolipids as an emulsifier. Poster session presented at the meeting of NZIFST Conference. Christchurch, NZ
[Conference Poster]Authored by: Lee, S.
Lee, SJ. (2005). Water-insoluble, whey protein-based microcapsules for controlled core release application. International Symposium Commemorative for the 30th Anniversary of the Korean Dairy Technology and Science Association - Discovery of Milk and Milk Products in the Era of Well-being Life Style. (pp. 37 - 62). Korea
[Conference Paper in Published Proceedings]Authored by: Lee, S.
Lee, SJ. (2005, June). Water-insoluble, whey protein-based microcapsules for controlled core release application. Presented at International Symposium Commemorative for the 30th Anniversary of the Korean Dairy Technology and Science Association. Seoul, Korea.
[Conference Oral Presentation]Authored by: Lee, S.
Lee, JH., Lee, SJ., Gadiyaram, BL., & Park, YW. (2003, June). Tocopherol concentrations and their changes in caprine milk cheeses during extended refrigeration and frozen storage. Presented at Joint Meeting of American Dairy Science Association & American Society of Animal Science. Phoenix, AZ.
[Conference Oral Presentation]Authored by: Lee, S.
Lee, JH., Lee, SJ., Kalantari, A., & Park, YW. (2003, June). Comparison of microbial populations of un-frozen and frozen control goat cheeses with those of 3 month frozen-stored ones. Presented at Joint Meeting of American Dairy Science Association and American Society of Animal Science. Phoenix, AZ.
[Conference Oral Presentation]Authored by: Lee, S.
Park, YW., Lee, JH., & Lee, SJ. (2003, June). Effects of refrigeration and extended frozen-storage on organic acid profiles of commercial soft goat milk cheeses. Presented at Joint Meeting of American Dairy Science Association & American Society of Animal Science. Phoenix, AZ.
[Conference Oral Presentation]Authored by: Lee, S.
Lee, SJ., Lee, JH., Rhodes, J., & Park, YW. (2003, June). Effects of 3 month frozen-storage and refrigeration on proteolysis of soft goat milk cheeses determined by SDS-PAGE and gel image analysis. Presented at Joint Meeting of American Dairy Science Association and American Society of Animal Science. Phoenix, AZ.
[Conference Oral Presentation]Authored by: Lee, S.
Lee, SJ., Lee, JH., Rhodes, J., & Park, YW. (2003). Effects of 3 month frozen-storage and refrigeration on proteolysis of soft goat milk cheeses determined by SDS-PAGE and gel image analysis. In Journal of Dairy Science Vol. 86 (pp. 71). Savoy, IL: American Dairy Science Association
[Conference Abstract]Authored by: Lee, S.
Park, YW., Lee, JH., & Lee, SJ. (2003). Effects of refrigeration and extended frozen-storage on organic acid profiles of commercial soft goat milk cheeses. In Journal of Dairy Science Vol. 86 (pp. 71). Champaign, IL: American Society of Animal Science
[Conference Abstract]Authored by: Lee, S.
Lee, JH., Lee, SJ., Gadiyaram, BL., & Park, YW. (2003). Tocopherol concentrations and their changes in caprine milk cheeses during extended refrigeration and frozen storage. Poster session presented at the meeting of Joint Meeting of American Dairy Science Association - American Society of Animal Science. Phoenix, AZ
[Conference Poster]Authored by: Lee, S.
Lee, SJ., & Rosenberg, M. (2003). Whey protein-based, water insoluble microcapsules for controlled core-release application. (pp. 19 - 19). , Joint NZIFST-DIANZ Conference Palmerston North, NZ: NZIFST-DIANZ
[Conference Abstract]Authored by: Lee, S.
Lee, SJ., & Rosenberg, M. (2003, June). Whey protein-based, water insoluble microcapsules for controlled core release application. Presented at Joint New Zealand Institute of Food Science and Technology - Dairy Industry Association of New Zealand Conference. Rotorua, NZ.
[Conference Oral Presentation]Authored by: Lee, S.
Park, YW., Lee, JH., & Lee, SJ. (2003). Effects of refrigeration and extended frozen-storage on organic acid profiles of commercial soft goat milk cheeses. In Journal of Animal Science Vol. 81 (pp. 71 - 71). Champaign, IL: American Society of Animal Science
[Conference Abstract]Authored by: Lee, S.
Lee, SJ., Lee, JH., Rhodes, J., & Park, YW. (2003). Effects of 3 month frozen-storage and refrigeration on proteolysis of soft goat milk cheeses determined by SDS-PAGE and gel image analysis. In Journal of Animal Science Vol. 81 (pp. 71 - 71). Champaign, IL: American Society of Animal Science
[Conference Abstract]Authored by: Lee, S.
Lee, JH., Lee, SJ., Kalantari, A., & Park, YW. (2003). Comparison of microbial populations of unfrozen and frozen control goat cheeses with those of 3 month frozen-stored ones. In Journal of Animal Science Vol. 81 (pp. 364 - 364). Champaign, IL: American Society of Animal Science
[Conference Abstract]Authored by: Lee, S.
Lee, JH., Lee, SJ., Gadiyaram, BL., & Park, YW. (2003). Tocopherol concentrations and their changes in caprine milk cheeses during extended refrigeration and frozen storage. In Journal of Animal Science Vol. 81 (pp. 71 - 71). Champaign, IL: American Society of Animal Science
[Conference Abstract]Authored by: Lee, S.

Other

Lee, SJ. (2009). Formation and stability of o/w emulsions stabilized with rhamnolipids. Presented at Auckland, NZ.
[Oral Presentation]Authored by: Lee, S.
Lee, SJ. (2005, February). Microencapsulation: Using whey protein as wall materials. : Massey University, Institute of Food, Nutrition and Human Health.
[Oral Presentation]Authored by: Lee, S.
Lee, SJ. (2004, December). Whey protein-based microcapsules for controlled core release application. Presented at Auckland, NZ. : Massey University, College of Sciences.
[Oral Presentation]Authored by: Lee, S.

Supervision and Teaching

Summary of Doctoral Supervision

Position Current Completed
Supervisor 1 2
Co-supervisor 1 4

Courses Coordinated

Current Doctoral Supervision

Supervisor of:

  • Quan Yuan - Doctor of Philosophy
    Nano- and micro delivery systems for bioactive compounds by low energy emulsification methods

Co-supervisor of:

  • Abayomi Ajala - Doctor of Philosophy
    Investigating the Potential of Pulses as a new food ingredients with lower glycaemic index

Completed Doctoral Supervision

Supervisor of:

  • 2016 - Hwee Ming Teo - Doctor of Philosophy
    Development of novel nanoemulsions as delivery systems
  • 2013 - Naiyawit Chalermnon - Doctor of Philosophy
    Properties of oil-in-water emulsions and ice creams made from coconut milk

Co-supervisor of:

  • 2017 - Noriza Ahmad - Doctor of Philosophy
    Beef Hydrolisis by Zyactinase Enzymes
  • 2016 - Noor Soffalina Sofian Seng - Doctor of Philosophy
    Preparation, characterisation and application of naturally derived polar lipids through lipolysis
  • 2015 - Jantana Suntudprom - Doctor of Philosophy
    Controlling Processing for Persimmon Product Texture
  • 2012 - Qian Zhao - Doctor of Philosophy
    An immobilised cell system for the delivery of functional Lactobacillus reuteri DPC 16 cells to their target site in a simulated gastrointestinal tract

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