Author

Jiuk Kim

Observed name: Kim, Jiuk

Institutions: Fonterra (New Zealand), Massey University

Observed institutions: Fonterra (New Zealand), Massey University

ORCID: 0000-0002-3682-1017

Observed ORCID: 0000-0002-3682-1017

OpenAlex ID: A5041915464

Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant

2022 · Jiuk Kim, Philip Watkinson, et al. · Food Biophysics · 19

Evaluation of formulation design on the physical and structural properties of commercial cream cheeses

2022 · Jiuk Kim, Philip Watkinson, et al. · International Journal of Food Science & Technology · 12

The impact of calcium sequestration on the material and structural properties of acid milk gels and corresponding cream cheeses

2024 · Jiuk Kim, Philip Watkinson, et al. · International Journal of Food Science & Technology

Author response for "The impact of calcium sequestration on the material and structural properties of acid milk gels and corresponding cream cheeses"

2024 · Jiuk Kim, Philip Watkinson, et al. · Publons reviews and discussion

Author response for "Evaluation of formulation design on the physical and structural properties of commercial cream cheeses"

2022 · Kim, Jiuk, Watkinson, Philip, et al. · Publons reviews and discussion

Works count: 5

Citation count: 31

H-index: 2

I10-index: 2