Journal
Hu, Y., Cheng, L., Lee, SJ., & Yang, Z. (2023). Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing.
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 671
[Journal article]Authored by: Cheng, L., Lee, S.Read Online:
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Ajala, A., Kaur, L., Lee, SJ., & Singh, J. (2023). Native and processed legume seed microstructure and its influence on starch digestion and glycaemic features: A review.
Trends in Food Science and Technology. 133, 65-74
[Journal article]Authored by: Kaur, L., Lee, S., Singh, J.Read Online:
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Sun, P., Zhang, Y., Zhang, Y., Feng, Z., Lee, SJ., & Serventi, L. (2022). Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes.
Food Bioscience. 50
[Journal article]Authored by: Lee, S.Read Online:
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Nanavati, K., Rutherfurd-Markwick, K., Lee, SJ., Bishop, NC., & Ali, A. (2022). Effect of curcumin supplementation on exercise-induced muscle damage: a narrative review.
European Journal of Nutrition. 61(8), 3835-3855
[Journal article]Authored by: Ali, A., Lee, S.Read article at Massey Research Online:
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Ajala, A., Kaur, L., Lee, SJ., & Singh, J. (2022). Influence of seed microstructure on the hydration kinetics and oral-gastro-small intestinal starch digestion in vitro of New Zealand pea varieties.
Food Hydrocolloids. 129
[Journal article]Authored by: Kaur, L., Lee, S., Singh, J.Read Online:
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Teo, A., Lam, Y., Lee, SJ., & Goh, KKT. (2021). Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose.
LWT. 136
[Journal article]Authored by: Goh, K., Lee, S.Read Online:
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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.Read Online:
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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.Read Online:
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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., Lee, S.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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Rosenberg, M., & Lee, SJ. (2004). Water-Insoluble, Whey Protein-based Microspheres Prepared by an All-aqueous Process.
Journal of Food Science. 69(1)
[Journal article]Authored by: Lee, S.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Abstract:
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.Read Online:
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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.Read Abstract:
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.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Online:
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Lee, SJ., & Rosenberg, M. (2000). Whey protein-based microcapsules prepared by double emulsification and heat gelation.
LWT. 33(2), 80-88
[Journal article]Authored by: Lee, S.Read Online:
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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.Read Online:
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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.Read Online:
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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.Read Abstract:
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.Read Abstract:
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.Read Abstract:
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., Lee, S.view more...
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.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.Read Abstract:
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.Read Abstract:
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.Read Abstract:
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.Read Abstract:
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.Read Abstract:
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.Read Abstract:
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.Read Abstract:
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.Read Abstract:
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.Read Abstract:
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.Read Abstract:
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.view less...
