Siew Kim Lee

1.0k total citations
25 papers, 803 citations indexed

About

Siew Kim Lee is a scholar working on Food Science, Organic Chemistry and Nutrition and Dietetics. According to data from OpenAlex, Siew Kim Lee has authored 25 papers receiving a total of 803 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 7 papers in Organic Chemistry and 4 papers in Nutrition and Dietetics. Recurrent topics in Siew Kim Lee's work include Proteins in Food Systems (17 papers), Microencapsulation and Drying Processes (12 papers) and Organometallic Complex Synthesis and Catalysis (6 papers). Siew Kim Lee is often cited by papers focused on Proteins in Food Systems (17 papers), Microencapsulation and Drying Processes (12 papers) and Organometallic Complex Synthesis and Catalysis (6 papers). Siew Kim Lee collaborates with scholars based in New Zealand and Germany. Siew Kim Lee's co-authors include Skelte G. Anema, Henning Klostermeyer, Edwin K. Lowe, Brian K. Nicholson, Thomas Henle, Sabine Lauber, Kenneth M. Mackay, Yacine Hémar and David C. W. Reid and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Siew Kim Lee

22 papers receiving 750 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Siew Kim Lee New Zealand 16 666 156 142 140 80 25 803
Marie-Madeleine Delage France 12 306 0.5× 259 1.7× 20 0.1× 219 1.6× 109 1.4× 15 611
Punsandani Udabage Australia 13 627 0.9× 80 0.5× 145 1.0× 190 1.4× 10 0.1× 20 759
E.P. Schokker Netherlands 12 551 0.8× 86 0.6× 77 0.5× 236 1.7× 43 0.5× 17 689
Philip Watkinson New Zealand 11 284 0.4× 71 0.5× 83 0.6× 66 0.5× 29 0.4× 18 390
Alistair Carr New Zealand 15 486 0.7× 168 1.1× 93 0.7× 124 0.9× 23 0.3× 24 663
Haobo Jin China 19 688 1.0× 92 0.6× 236 1.7× 180 1.3× 46 0.6× 49 871
Vanda B. Galazka United Kingdom 13 795 1.2× 120 0.8× 160 1.1× 135 1.0× 55 0.7× 15 939
Jacques Guéguen France 14 510 0.8× 187 1.2× 101 0.7× 315 2.3× 49 0.6× 16 879
A. Lagaude France 15 528 0.8× 86 0.6× 149 1.0× 121 0.9× 14 0.2× 22 613
Valérie Chaurin Ireland 13 337 0.5× 241 1.5× 47 0.3× 131 0.9× 21 0.3× 19 588

Countries citing papers authored by Siew Kim Lee

Since Specialization
Citations

This map shows the geographic impact of Siew Kim Lee's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Siew Kim Lee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Siew Kim Lee more than expected).

Fields of papers citing papers by Siew Kim Lee

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Siew Kim Lee. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Siew Kim Lee. The network helps show where Siew Kim Lee may publish in the future.

Co-authorship network of co-authors of Siew Kim Lee

This figure shows the co-authorship network connecting the top 25 collaborators of Siew Kim Lee. A scholar is included among the top collaborators of Siew Kim Lee based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Siew Kim Lee. Siew Kim Lee is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Lee, Siew Kim, Henning Klostermeyer, & Skelte G. Anema. (2024). The denaturation of whey proteins in a processed cheese environment. International Dairy Journal. 153. 105897–105897.
2.
Lee, Siew Kim. (2023). A Chinese conception of "management" : an interpretive approach (Singapore).. Scholarworks (University of Massachusetts Amherst).
3.
Anema, Skelte G., Siew Kim Lee, & Henning Klostermeyer. (2022). Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures. International Dairy Journal. 131. 105368–105368. 5 indexed citations
4.
Lee, Siew Kim, Henning Klostermeyer, & Skelte G. Anema. (2015). Effect of fat and protein-in-water concentrations on the properties of model processed cheese. International Dairy Journal. 50. 15–23. 36 indexed citations
5.
Anema, Skelte G., Edwin K. Lowe, Siew Kim Lee, & Henning Klostermeyer. (2014). Effect of the pH of skim milk at heating on milk concentrate viscosity. International Dairy Journal. 39(2). 336–343. 47 indexed citations
6.
Lee, Siew Kim, et al.. (2013). The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads. International Dairy Journal. 32(2). 79–88. 30 indexed citations
7.
Lee, Siew Kim, et al.. (2011). Effect of heat treatments and homogenisation pressure on the acid gelation properties of recombined whole milk. Food Chemistry. 129(2). 463–471. 17 indexed citations
8.
Lee, Siew Kim & Skelte G. Anema. (2009). The effect of the pH at cooking on the properties of processed cheese spreads containing whey proteins. Food Chemistry. 115(4). 1373–1380. 31 indexed citations
9.
Anema, Skelte G., Siew Kim Lee, & Henning Klostermeyer. (2006). Effect of Protein, Nonprotein-Soluble Components, and Lactose Concentrations on the Irreversible Thermal Denaturation of β-Lactoglobulin and α-Lactalbumin in Skim Milk. Journal of Agricultural and Food Chemistry. 54(19). 7339–7348. 50 indexed citations
10.
Anema, Skelte G., Siew Kim Lee, & Henning Klostermeyer. (2005). Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin. LWT. 40(1). 99–106. 62 indexed citations
11.
Anema, Skelte G., Sabine Lauber, Siew Kim Lee, Thomas Henle, & Henning Klostermeyer. (2005). Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk. Food Hydrocolloids. 19(5). 879–887. 65 indexed citations
12.
Lee, Siew Kim, Skelte G. Anema, & Henning Klostermeyer. (2004). The influence of moisture content on the rheological properties of processed cheese spreads. International Journal of Food Science & Technology. 39(7). 763–771. 115 indexed citations
13.
Anema, Skelte G., Edwin K. Lowe, & Siew Kim Lee. (2004). Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk. LWT. 37(7). 779–787. 67 indexed citations
14.
Anema, Skelte G., Siew Kim Lee, Edwin K. Lowe, & Henning Klostermeyer. (2003). Rheological Properties of Acid Gels Prepared from Heated pH-Adjusted Skim Milk. Journal of Agricultural and Food Chemistry. 52(2). 337–343. 113 indexed citations
15.
Lee, Siew Kim, Kenneth M. Mackay, & Brian K. Nicholson. (1993). Formation and reactions of mono- and di-substituted derivatives of [µ4-Ge{CO2(CO)7}2], containing functional µ-GeRH or µ-GeRCl groups. Journal of the Chemical Society Dalton Transactions. 715–722. 3 indexed citations
16.
Anema, Skelte G., Siew Kim Lee, Kenneth M. Mackay, & Brian K. Nicholson. (1993). Synthesis of the square-bipyramidal cluster [Co4(μ4-SiMe)2(CO)11] by two routes and its reaction with GeMe2H2. The crystal structures of [CO4(μ4-SiMe)2(CO)11] and [CO4(μ4-SiMe)2 μ-GeMe2(CO)10]. Journal of Organometallic Chemistry. 444(1-2). 211–218. 21 indexed citations
17.
Lee, Siew Kim, et al.. (1992). The reactions of methylgermanes with [µ4-Ge{Co2(CO)7}2]: extending the chain of linked GeCo2triangles. Journal of the Chemical Society Dalton Transactions. 1709–1716. 7 indexed citations
18.
19.
20.
Lee, Siew Kim & Brian K. Nicholson. (1986). Bis- and tris-(pyrazolyl)borate complexes of methyltin chlorides and the X-ray structure of five-coordinate [bis(pyrazolyl)borate]chlorodimethyltin(IV). Journal of Organometallic Chemistry. 309(3). 257–265. 31 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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