| Using high intensity ultrasound as a tool to change the functional properties of interesterified soybean oil Y Ye, A Wagh, S Martini Journal of Agricultural and Food Chemistry 59 (19), 10712-10722, 2011 | 75 | 2011 |
| Synthesis of lactose monolaurate as influenced by various lipases and solvents MK Walsh, RA Bombyk, A Wagh, A Bingham, LM Berreau Journal of Molecular Catalysis B: Enzymatic 60 (3-4), 171-177, 2009 | 73 | 2009 |
| High-intensity ultrasound to improve physical and functional properties of lipids A Wagh, P Birkin, S Martini Annual review of food science and technology 7, 23-41, 2016 | 43 | 2016 |
| Effect of lactose monolaurate on pathogenic and nonpathogenic bacteria A Wagh, S Shen, FA Shen, CD Miller, MK Walsh Applied and environmental microbiology 78 (9), 3465-3468, 2012 | 43 | 2012 |
| Effect of lactose monolaurate and high intensity ultrasound on crystallization behavior of anhydrous milk fat A Wagh, MK Walsh, S Martini Journal of the American Oil Chemists' Society 90, 977-987, 2013 | 34 | 2013 |
| Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein JM Maruyama, A Wagh, LA Gioielli, RC da Silva, S Martini Food Research International 86, 54-63, 2016 | 33 | 2016 |
| Emulsification Properties of Lactose Fatty Acid Esters MKW Seung-Min Lee, Ashwini Wagh, Guneev Sandhu Food and Nutrition Sciences 9 (12), 1341-1357, 2018 | 9 | 2018 |
| Sensory characterisation of a high‐protein beverage SH Nam, A Wagh, S Martini, MK Walsh International journal of dairy technology 70 (3), 432-438, 2017 | 9 | 2017 |
| 11 Crystallization Behavior of Fats Effects of Processing Conditions A Wagh, S Martini Food lipids: Chemistry, nutrition, and biotechnology, 2017 | 7 | 2017 |
| Characterization of lactose monolaurate for its antimicrobial and emulsification properties and its effect on crystallization behavior of anhydrous milk fat A Wagh Utah State University, 2013 | 7 | 2013 |
| Antilisterial Activity of Lactose Fatty Acid Esters in Milk SM Lee, B Nummer, B Nummer, A Wagh, MK Walsh Food and Nutrition Sciences 10 (07), 750, 2019 | 1 | 2019 |
| Use of lactose monolaurate as an emulsifier and its effect on crystallization of anhydrous milk fat A Wagh, S Martini, MK Walsh | 1 | 2013 |
| Antilisterial activity of lactose fatty acid esters in milk. LSM Lee SeungMin, B Nummer, A Wagh, MK Walsh | | 2019 |
| Sensory characterisation of a high-protein beverage. NSH Nam SeungHee, A Wagh, S Martini, MK Walsh | | 2017 |
| Sensory evaluation of a flavored and sonicated protein beverage A Wagh, S Martini, MK Walsh | | 2013 |
| Investigating the use of lactose monolaurate as an emulsifier in 20% oil-in-water emulsions A Wagh, S Martini, MK Walsh | | 2012 |
| Effect of lactose monolaurate on the crystallization properties of anhydrous milk fat A Wagh, S Martini, MK Walsh | | 2012 |
| High intensity ultrasound as a novel technique to change the microstructure and textural properties of fats Y Ye, A Wagh, S Martini | | 2011 |
