Esther Hee-Jung Kim, Arran Wilson, Lidia Motoi, Suman Devi Mishra, John Alex, er Monro, S. G. Parkar, Doug Rosendale, Halina Stoklosinski, Carel Michael Hutchings Jobsis, et al. Chewing differences in consumers affect the digestion and colonic fermentation outcomes: In vitro studies. Food & Function. 2022
Deepa Agarwal, Alison Wallace, Esther H.-J. Kim, Yukiko Wadamori, Limei Feng, Duncan Hedderley, Marco P. Morgenstern. Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour. Future Foods. 2022. 5. 100134-100134
Xiaoxuan Jin, Suyun Lin, Jing Gao, Esther H-J Kim, Marco P Morgenstern, Arran J Wilson, Deepa Agarwal, Yukiko Wadamori, Yong Wang, Jian Ying, et al. Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) vs. New Zealander (Caucasian). Food & function. 2022
Esther H.J. Kim, Dulce Paredes, Lidia Motoi, Markus Eckert, Yukiko Wadamori, Jennifer Tartaglia, Cath Wade, Carter Green, Duncan H. Hedderley, Marco P. Morgenstern. Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candy. Food Research International. 2020. 109883-109883
Morgenstern Marco P, Paredes Duice, Kim Esther H-J, Motoi Lidia, Eckert Markus, Wadamori Yukiko, Green Carter. Dynamic perception of encapsulated flavors. CHEMICAL SENSES. 2018. 43. 4. E47