Contact details +64 (06) 356 9099  ext. 84324

Dr Xiang-Qian Zhu

Technologist

Riddet Institute

Research Expertise

Keywords

in-vitro digestion of emulsion and fat, Free fatty acids profile analysis during digestion; Omega-3 fatty acids application and analysis in food system;

Research Outputs

Journal

Dias, CB., Zhu, X., Thompson, AK., Singh, H., & Garg, ML. (2019). Effect of the food form and structure on lipid digestion and postprandial lipaemic response. Food and Function. 10(1), 112-124
[Journal article]Authored by: Singh, H., Zhu, X.
Livney, YD., Ruimy, E., Ye, AM., Zhu, X., & Singh, H. (2017). A milkfat globule membrane-inspired approach for encapsulation of emulsion oil droplets. Food Hydrocolloids. 65, 121-129
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
Zhu, X., Ye, A., Teo, HJ., Lim, SJ., & Singh, H. (2014). Oxidative stability of fish oil-in-water emulsions under high-pressure treatment. International Journal of Food Science and Technology. 49(6), 1441-1448
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
Ye, A., Zhu, X., & Singh, H. (2013). Oil-in-water emulsion system stabilized by protein-coated nanoemulsion droplets. Langmuir. 29(47), 14403-14410
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
Gallier, S., Zhu, XQ., Rutherfurd, SM., Ye, A., Moughan, PJ., & Singh, H. (2013). In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. II. Upper digestive tract digestion. Food Chemistry. 141(3), 3215-3223
[Journal article]Authored by: Moughan, P., Singh, H., Ye, A., Zhu, X.
Ye, A., Cui, J., Zhu, X., & Singh, H. (2013). Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions. Food Chemistry. 139(1-4), 681-688
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
Zhu, X., Ye, A., Verrier, T., & Singh, H. (2013). Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase. Food Chemistry. 139(1-4), 398-404
[Journal article]Authored by: Singh, H., Ye, A., Zhu, X.
Zhu, X., Svendsen, C., Jaepelt, KB., Moughan, PJ., & Rutherfurd, SM. (2011). A comparison of selected methods for determining eicosapentaenoic acid and docosahexaenoic acid in cereal-based foods. Food Chemistry. 125(4), 1320-1327
[Journal article]Authored by: Moughan, P., Zhu, X.
Ye, A., Cui, J., Taneja, A., Zhu, X., & Singh, H. (2009). Evaluation of processed cheese fortified with fish oil emulsion. Food Research International. 42(8), 1093-1098
[Journal article]Authored by: Cui, J., Singh, H., Ye, A., Zhu, X.
Horne, DS., Anema, S., Zhu, X., Nicholas, KR., & Singh, H. (2007). A lactational study of the composition and integrity of casein micelles from the milk of the tammar wallaby (Macropus eugenii). Archives of Biochemistry and Biophysics. 467(1), 107-118
[Journal article]Authored by: Singh, H., Zhu, X.
Kühn, J., Zhu, XQ., Considine, T., & Singh, H. (2007). Binding of 2-nonanone and milk proteins in aqueous model systems. Journal of Agricultural and Food Chemistry. 55(9), 3599-3604
[Journal article]Authored by: Singh, H., Zhu, X.
Zhu, X., & Taneja, A. (2006). The trouble with omega-3 oils. Functional Foods & Nutraceuticals. , 26-28
[Journal article]Authored by: Zhu, X.

IP

Singh, H., Ye, A., & Zhu, X.(2011). . 10-1421296: South KOrea: Novel emulsion
[Patent]Authored by: Singh, H., Ye, A., Zhu, X.
Singh, H., Ye, A., & Zhu, X.(2011). . 603158: New Zealand: Novel emulsion
[Patent]Authored by: Singh, H., Ye, A., Zhu, X.
Ye, A., Singh, H., & Zhu, X.(2011). . 8993019: Novel emulsion
[Patent]Authored by: Singh, H., Ye, A., Zhu, X.
Singh,, H., Ye, A., & Zhu, X.(2011). . : Novel emulsion
[Patent]Authored by: Ye, A., Zhu, X.
Singh, H., Zhu, X., & Ye, A.(2009). . US 2009029017 A1: Lipid encapsulation
[Patent]Authored by: Singh, H., Ye, A., Zhu, X.

Conference

Zhu, X., Ye, A., & Singh, H. (2012). Release of individual free fatty acids during in vitro digestion of different lipid emulsions. Poster session presented at the meeting of Food Structures, Digestion & Health Conference. Palmerston North, New Zealand
[Conference Poster]Authored by: Singh, H., Ye, A., Zhu, X.
Taneja, A., Hall, C., Zhu, X., Das, S., & Singh, H. (2010). Development of a 'shot' delivering 500 mg EPA:DHA per serving. Poster session presented at the meeting of International Dairy Federation [IDF] World Dairy Summit. Auckland, New Zealand
[Conference Poster]Authored by: Hall, C., Singh, H., Zhu, X.
Zhu, X., Moughan, P., & Rutherfurd, S. (2010). Determining omega-3 fatty acids in EPA and DHA enriched bread. Poster session presented at the meeting of Inspiration - Prosperity NZIFST Conference. Auckland, New Zealand
[Conference Poster]Authored by: Moughan, P., Zhu, X.
Horne, DS., Arnema, SG., Zhu, XQ., & Singh, H. (2006). What can the milk of the Tammar Wallaby tell us about micelle structure?. In Milk Proteins: From Expression to Food Programme and Abstracts(pp. 21 - 21). , Milk Proteins: From Expression to Food New Zealand: Riddet Institute, Massey University
[Conference Abstract]Authored by: Singh, H., Zhu, X.
Horne, DS., Anema, SG., Zhu, XQ., & Singh, H. (2006, February). What can the milk of the Tammar Wallaby tell us about micelle structure?. Presented at Milk Proteins: From Expression to Food. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H., Zhu, X.

Other

Moughan, PJ., Singh, H., Taneja, A., & Zhu, X. (2006). Omega-3 oil. TVNZ
[Other]Authored by: Moughan, P., Zhu, X.
Zhu, X., Taneja, A., & Moughan, PJ. (2006). Omega-3 oil. TVNZ
[Other]Authored by: Moughan, P., Zhu, X.

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