| Effects of high intensity ultrasound frequency and high-speed agitation on fat crystallization RC Silva, J Lee, V Gibon, S Martini Journal of the American Oil Chemists' Society 94, 1063-1076, 2017 | 30 | 2017 |
| Sonocrystallization of interesterified soybean oil: Effect of saturation level and supercooling J Lee, R Claro da Silva, V Gibon, S Martini Journal of food science 83 (4), 902-910, 2018 | 27 | 2018 |
| Tailoring crystalline structure using high‐intensity ultrasound to reduce oil migration in a low saturated fat TLT da Silva, Z Cooper, J Lee, V Gibon, S Martini Journal of the American Oil Chemists' Society 97 (2), 141-155, 2020 | 23 | 2020 |
| Isothermal crystallization of palm oil‐based fats with and without the addition of essential oils A Chikhoune, M Shashkov, AV Piligaev, J Lee, A Boudjellal, S Martini Journal of the American Oil Chemists' Society 97 (8), 861-878, 2020 | 11 | 2020 |
| Effect of storage time on physical properties of sonocrystallized all‐purpose shortening J Lee, M Marsh, S Martini Journal of Food Science 85 (10), 3391-3399, 2020 | 10 | 2020 |
| Potential Effect of Cavitation on the Physical Properties of Interesterified Soybean Oil Using High‐Intensity Ultrasound: A Long‐Term Storage Study J Lee, J Youngs, P Birkin, T Truscott, S Martini Journal of the American Oil Chemists' Society 97 (10), 1105-1117, 2020 | 6 | 2020 |
| Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamer JJ Youngs, PR Birkin, J Lee, TT Truscott, S Martini Analyst 146 (15), 4883-4894, 2021 | 1 | 2021 |
