Somin Kim, Woo-Ju Kim*, Hansol Doh. 2025. Evaluation of beef quality using machine learning based on the CIELAB color space. Food Control. 180, 111642
Woo-Ju Kim1, Yoonbin Kim, Begum Koysuren, Nitin Nitin. 2025. Development of pea protein-derived 3D foam scaffolds cross-linked with heat and tannic acid for cellular agriculture applications. Current Research in Food Science. 11, 101155
Zhipeng Liu, Yu Liu, Jincheng Ma, Woo-Ju Kim, Long Chen. 2025. Developing an air impingement dry cleaning device and investigating the factors affecting nonfat dry milk residue removal from stainless steel surfaces. Journal of Dairy Science. 108(9), 9345-9358
Woo-Ju Kim1 and Dennis R. Heldman. 2025. Management of clean-in-place wastewater using a hybrid membrane process (nanofiltration–forward osmosis–DCMD): Influence of operating conditions. Chemical Engineering Journal. 516, 164089
Da Hyeon Yang, In-Hwan Lee, Woo-Ju Kim*. 2025. Evaluation of various mushroom-based scaffolds for application to cellular agriculture. Food Chemistry. 488, 144827
Yoonbin Kim, Woo-Ju Kim, Selina C Wang, Nitin Nitin. 2025. Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms. Current Research in Food Science. 10, 101071
Da Hyeon Yang, Ki-Sung Kook, Youngmin Heo, Woo-Ju Kim*. 2025. Future protein alternative: recent progress and challenges in cellular agriculture. Food Science and Biotechnology. 34, 423-445.
Woo-Ju Kim1, Yoonbin Kim, Reza Ovissipour, Nitin Nitin. 2025. Evaluation of plant-based composite materials as 3D printed scaffolds for cell growth and proliferation in cultivated meat applications. Food Hydrocolloids. 160, 110823.
Hyeon Woo Park, Jiwon Baek, Woo-Ju Kim*. 2024. Forward osmosis and direct contact membrane distillation: Emerging membrane technologies in food and beverage processing. Innovative Food Science & Technologies. 103626.
Woo-Ju Kim1, Hyeon Woo Park, and Dennis R. Heldman. 2024. Clean-In-Place (CIP) wastewater management using nanofiltration (NF)-forward osmosis (FO)-direct contact membrane distillation (DCMD): Effects of draw salt. Food Research International. 179, 113939.
Mengyuan Fan, Woo-Ju Kim1, and Dennis R. Heldman. 2024. A diffusion-driven model for deposit removal during water rinse. International Journal of Food Science and Technology. In press.
Woo-Ju Kim1, Yoonbin Kim, Reza Ovissipour, Nitin Nitin. 2024. Plant-based biomaterials as scaffolds for cellular agriculture. Future Foods. 10, 100468
Woo-Ju Kim1, Joon-Goo Lee, Dong-Hyun Kang. 2024. Inactivation of foodborne pathogens on fruit juice with different solid contents by using pilot-scale 915 MHz microwave heating system. LWT-Food Science and Technology. 213, 116924.
Mengyuan Fan, Woo-Ju Kim1, and Dennis R. Heldman. 2023. Effect of temperature, wall shear stress, and NaOH concentration on cleaning effectiveness. Journal of Food Science. 88, 1523-1532.
Woo-Ju Kim1, Holly Huellemeier, and Dennis R. Heldman. 2023. Recovery of Cleaning Agents from Clean-In-Place (CIP) wastewater using Nanofiltration (NF) and Forward Osmosis (FO). Journal of Water Process Engineering. 53, 103617.
Woo-Ju Kim1, Holly Huellemeier, and Dennis R. Heldman. 2023. Recovery of Cleaning Agents from Clean-In-Place (CIP) wastewater using Nanofiltration (NF) and Direct Contact Membrane Distillation (DCMD). Food Research International. 112724.
Woo-Ju Kim1, and Dong-Hyun Kang. 2023. Synergistic Effect of 915 MHz Microwave Heating and Essential Oils for Inactivation of Foodborne Pathogens in hot-chili sauce. International Journal of Food Microbiology, 398, 110210
Woo-Ju Kim1, Veeramani Karuppuchamy, Dennis R. Heldman. 2022. Evaluation of maximum wall shear stress from air impingement to remove food deposits from stainless steel surfaces. Journal of Food Engineering. 110825
Mengyuan Fan, Woo-Ju Kim1, and Dennis R. Heldman. 2022. Influence of cleaning agents reuse of cleaning effectiveness. Journal of Food Engineering. 110926.
Woo-Ju Kim1, Osvaldo H. Campanella, and Dennis R. Heldman. 2022. A stepwise approach to predict the performance of forward osmosis operation: Effect of temperature and flow direction. Desalination. 538, 115889
Woo-Ju Kim1, Kim, S.H., and Kang, D.H. 2021. Combination effect of 915 MHz microwave heating and carvacrol for inactivation of Escherichia coli O157: H7, Salmonella Typhimurium and Listeria monocytogenes in hot chili sauce. Food Control. 121, 107578.
Woo-Ju Kim1, and Dennis R. Heldman. 2021. A mathematical estimation of the structural parameter for prediction of Forward Osmosis (FO) performance. Journal of Water Process Engineering. 39, 101719
Woo-Ju Kim1, Osvaldo H. Campanella, and Dennis R. Heldman. 2021. Predicting the performance of Direct Contact Membrane Distillation (DCMD): Mathematical determination of appropriate tortuosity based on porosity. Journal of Food Engineering. 294, 110400.
Mengyuan Fan, Woo-Ju Kim1, and Dennis R. Heldman. 2021. Comparison of flow characteristics in a bench-scale systemwith commercial-scale pipelines: Use of Computational fluid (CFD). Journal of Food Science. 86, 3097-3108.
Kang, J.W., Woo-Ju Kim1, and Kang, D.H. 2020. Synergistic effect of 222-nm krypton-chlorine excilamp and mild heating combined treatment on inactivation of Escherichia coli O157: H7 and Salmonella Typhimurium in apple juice. International Journal of Food Microbiology. 329, 108665
Woo-Ju Kim1, Kim, S.H., and Kang, D.H. 2020. Thermal and non-thermal treatment effects on Staphylococcus aureus biofilms formed at different temperatures and maturation periods. Food Research International. 109432
Woo-Ju Kim1, Jeong, K.O., Cheon, H.L., and Kang, D.H. 2019. Comparison of Spindle and Stomacher Efficacy for Detaching Biofilms from Stainless Steel, PVC, and Green Leafy Vegetable Surfaces. British Food Journal. 122 (2), 503-514
Woo-Ju Kim1, Jeong, K.O., and Kang, D.H. 2018. Inhibition of initial attachment of injured Salmonella Typhimurium onto abiotic surfaces. Journal of Food Protection. 81 (1), 37-42
Woo-Ju Kim1, Park, S.H., and Kang, D.H. 2018. Inactivation of foodborne pathogens influenced by dielectric properties, relevant to sugar contents, in chili sauce by 915 MHz microwaves. LWT-Food Science and Technology. 96, 111-118
Park, S.H., Woo-Ju Kim, and Kang, D.H. 2018. Effect of relative humidity on inactivation of foodborne pathogens using chlorine dioxide gas and its residues on tomatoes. Letters in Applied Microbiology. 67(2), 154-160