Concepedia
Statistics
Publications
29
Citations
2.3K
H-Index
21
Active since
1999
Affiliations
Massey University(Current)
University of California, Davis
Riddet Institute
University of Auckland
University of Otago
Sung Je Lee is an author at Massey University specializing in food engineering, engineering, and food processing.
Top concepts
Food EngineeringEngineeringHealthBiotechnologyFood ProcessingBiomolecular EngineeringBiomanufacturingMedicineFood ChemistryBiochemistry
Publications per year
1999–2024
Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin
Eun‐Kyung Bae, Sung Je Lee · Journal of Microencapsulation · 2008 · 525 citations
Food Chemistry, Chemical Engineering, Biomanufacturing +13
Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility
Sung Je Lee, Seung Jun Choi, Yan Li et al. · Journal of Agricultural and Food Chemistry · 2010 · 177 citations
Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt
Anges Teo, Kelvin K.T. Goh, Jingyuan Wen et al. · Food Chemistry · 2015 · 167 citations
Food Chemistry, Nanomedicine, Food Colloid +8
Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk
Sung Je Lee, J.W. Sherbon · Journal of Dairy Research · 2002 · 163 citations
Food Chemistry, Engineering, Biochemistry +12
Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach
Sung Je Lee, David Julian McClements · Food Hydrocolloids · 2010 · 152 citations
Micro-encapsulation, Microemulsion, Amphiphilic System +4
1–5 of 29