Dr Jessie King

2026

Journal - Research Article

Yang, C., Leong, S. Y., King, J., Kim, E. H.-J., Morgenstern, M. P., Peng, M., … Oey, I. (2026). Infill density mediates human oral breakdown and nutrient digestion kinetics of 3D-printed wheat-pea protein foods. Food Structure, 49, 100537. doi: 10.1016/j.foostr.2026.100537

Irvani, N., Carne, A., King, J., Agyei, D., & Oey, I. (2026). Effect of high-pressure homogenization on the extraction of soluble protein from Nannochloropsis sp. Sustainable Food Proteins, 4(2), e70076. doi: 10.1002/sfp2.70076

King, J., Hardie Boys, M. T., Pletzer, D., Finer, J., Chen, C., Fung, L., Bremer, P., & Oey, I. (2026). Pulsed electric fields-mediated inactivation of foodborne pathogens in bovine colostrum. Food Innovation & Advances, 5(1), 45-54. doi: 10.48130/fia-0026-0001

Bagarinao, N. C., Punzalan, J., King, J., Leong, S. Y., Agyei, D., Gordon, K., … Oey, I. (2026). Effects of germination temperature on physicochemical properties and in vitro protein digestibility of oat flour (Avena sativa). Food Chemistry, 506, 148174. doi: 10.1016/j.foodchem.2026.148174

2025

Journal - Research Article

Wangiyana, I. G. A. S., Drudi, F., King, J., Leong, S. Y., Kim, E. H.-J., Sutton, K., & Oey, I. (2025). Rheological and textural properties of plant-based gel derived from pulsed electric field-treated oat flour and pea protein. Sustainable Food Proteins, 3(4), e70043. doi: 10.1002/sfp2.70043

Horlacher, N., King, J., Leong, S. Y., Agyei, D., Moggré, G.-J., Sutton, K., & Indrawati (2025). Protein quality of oat-pea-based yoghurt alternatives produced using pulsed electric field treatment and probiotic starter cultures. Food & Function, 16, 8874. doi: 10.1039/d5fo03360h

Howes, M. T., King, J., & Rosengren, R. J. (2025). Effects of fructose on features of steatotic liver disease in HepG2 Cells. Nutrients, 17(17), 2762. doi: 10.3390/nu17172762

Yang, C., Leong, S. Y., King, J., Kim, E. H.-J., Peng, M., Agyei, D., … Oey, I. (2025). Modulating oral breakdown and digestibility of wheat pasta through pea protein incorporation. Food Research International, 221, 117413. doi: 10.1016/j.foodres.2025.117413

Drudi, F., Oey, I., Leong, S. Y., King, J., Sutton, K., & Tylewicz, U. (2025). New opportunity of using pulsed electric field (PEF) technology to produce texture-modified chickpea flour-based gels for people with dysphagia. Food Hydrocolloids, 168, 111575. doi: 10.1016/j.foodhyd.2025.111575

Horlacher, N., King, J., Leong, S. Y., Agyei, D., Moggré, G.-J., Sutton, K., & Oey, I. (2025). Synergistic effects of PEF treatment and lactic acid fermentation on protein digestibility and texture in a blended oat and pea yogurt alternative. LWT, 220, 117587. doi: 10.1016/j.lwt.2025.117587

2024

Journal - Research Article

Yang, C., Leong, S. Y., King, J., Kim, E. H.-J., Morgenstern, M. P., Peng, M., Agyei, D., … Oey, I. (2024). Texture evaluation and in vivo oral tactile perceptions of cooked wheat pasta sheets partially substituted with pea protein. Foods, 13(23), 3798. doi: 10.3390/foods13233798

Bagarinao, N. C., King, J., Leong, S. Y., Agyei, D., Sutton, K., & Oey, I. (2024). Effect of germination on seed protein quality and secondary metabolites and potential modulation by pulsed electric field treatment. Foods, 13(11), 1598. doi: 10.3390/foods13111598

King, J., Kelly, B., Rhein, N., & Rosengren, R. (2024). Post-COVID-19 approach to teaching an undergraduate laboratory class focused on experimental design and data interpretation. Biochemistry & Molecular Biology Education, 52, 442-452. doi: 10.1002/bmb.21833

King, J., Leong, S. Y., Alpos, M., Johnson, C., McLeod, S., Peng, M., … Oey, I. (2024). Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety. Trends in Food Science & Technology, 147, 104466. doi: 10.1016/j.tifs.2024.104466

Journal - Research Other

Berry-Kilgour, C., Wise, L., King, J., & Oey, I. (2024). Application of pulsed electric field technology to skin engineering. Frontiers in Bioengineering & Biotechnology, 12, 1386725. doi: 10.3389/fbioe.2024.1386725

Conference Contribution - Verbal presentation and other Conference outputs

Berry-Kilgour, C., Oey, I., Cabral, J., King, J., & Wise, L. (2024, August). Decellularised ecklonia radiata as a sustainable cellulose matrix for tissue engineering. Verbal presentation at the BMS Postgraduate Symposium, Dunedin, New Zealand.

2022

Journal - Research Article

King, J., Woolner, V. H., Keyzers, R. A., & Rosengren, R. J. (2022). Characterization of marine-derived halogenated indoles as ligands of the aryl hydrocarbon receptor. Toxicology Reports, 9, 1198-1203. doi: 10.1016/j.toxrep.2022.05.016

Conference Contribution - Poster Presentation (not in published proceedings)

King, J. (2022, August). Aryl hydrocarbon receptor ligands can modulate fructose-induced hepatic insulin resistance. Poster session presented at the Metabolic & Cardiovascular Disease Satellite Meeting: Queenstown Research Week, Queenstown, New Zealand.

Awarded Doctoral Degree

King, J. A. (2022). Modulation of hepatic insulin resistance by aryl hydrocarbon receptor ligands (PhD). University of Otago, Dunedin, New Zealand. Retrieved from https://hdl.handle.net/10523/13549

2021

Conference Contribution - Published proceedings: Abstract

King, J. A., Woolner, V. H., Keyzers, R. A., & Rosengren, R. J. (2021). Aryl hydrocarbon receptor ligands can modulate fructose-induced hepatic insulin resistance. New Zealand Medical Journal, 134(1547), (pp. 139-140). Retrieved from https://www.nzma.org.nz/journal