MMS for Characterization of Mixed Food Proteins

Name: MMS for Characterization of Mixed Food Proteins
Uploaded: 2026-06-12T17:03:45.407Z
Description: Learn how MMS was used in a new food science application to successfully characterize proteins with more accuracy and reliability than FTIR or CD.

Presenters

Woojeong Kim is a PhD Candidate at UNSW, whose recent publication on using MMS to characterize mixed food proteins was published in the Journal Food Bioscience.

Woojeong Kim, PhD graduated from the Food Science and Technology program at the UNSW Sydney under the supervision of Prof. Cordelia Selomulya. Her research primarily focuses on processing strategies, exploring new food materials, and particle technology in the food and beverage sector. Her PhD project involved encapsulating bioactive compounds using proteins, polysaccharides, and their combinations in food. Particularly, she investigates improving plant protein functionality using dairy/plant protein blends, focusing on protein interaction, structural modification, and food application.

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Valerie Ivancic Collins, PhD - Applications Manager at RedShiftBio

Dr. Valerie Collins joined RedShiftBio over four years ago and her experience with Microfluidic Modulation Spectroscopy began prior to that, as the first external beta tester of the original AQS3pro system. Valerie's research background primarily involves structural and spectroscopic characterization of proteins and peptides, focusing on amyloidosis. Dr. Collins has acquired a wealth of biophysical characterization experience throughout her academic and professional endeavors and she now leads the internal and external field applications team at RedShiftBio and oversees all proof-of-concept studies worldwide.

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