Journal
Yang, M., Ye, A., Gilbert, EP., Yang, Z., Everett, DW., & Singh, H. (2024). Pepsin-induced hydrolysis and coagulation of proteins in goat, sheep and cow milk.
International Dairy Journal. 153
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Xu, X., Ye, A., Zhang, T., Pan, Y., Jiang, H., Deng, L., . . . Liu, W. (2024). The novel lactoferrin and DHA-codelivered liposomes with different membrane structures: Fabrication, in vitro infant digestion, and suckling pig intestinal organoid absorption.
Food Chemistry. 441
[Journal article]Authored by: Ye, A.Read Online:
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Cheng, Y., Ye, A., & Singh, H. (2024). Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions.
Current Research in Food Science. 8
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Pan, Z., Ye, A., Fraser, K., Li, S., Dave, A., & Singh, H. (2024). Comparative lipidomics analysis of different-sized fat globules in sheep and cow milks.
Current Research in Food Science. 8
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Do, DT., Ye, A., Singh, H., & Acevedo-Fani, A. (2024). Protein bodies from hemp seeds: Isolation, microstructure and physicochemical characterisation.
Food Hydrocolloids. 149
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.Read Online:
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Pan, Z., Ye, A., Fraser, K., Li, S., Dave, A., & Singh, H. (2024). Comparative lipidomics analysis of in vitro lipid digestion of sheep milk: Influence of homogenization and heat treatment.
Journal of Dairy Science. 107(2), 711-725
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Li, S., Dixit, Y., Reis, MM., Singh, H., & Ye, A. (2024). Movements of moisture and acid in gastric milk clots during gastric digestion: Spatiotemporal mapping using hyperspectral imaging.
Food Chemistry. 431
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Şen, A., Acevedo-Fani, A., Dave, A., Ye, A., Husny, J., & Singh, H. (2024). Plant oil bodies and their membrane components: new natural materials for food applications.
Critical Reviews in Food Science and Nutrition. 64(2), 256-279
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.Read Online:
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Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2023). Corrigendum to “Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins” (J. Dairy Sci. 105:990–1003) (Journal of Dairy Science (2022) 105(2) (990–1003), (S0022030221011085), (10.3168/jds.2021-21177)).
Journal of Dairy Science. 106(11), 8169
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Cui, H., Li, S., Roy, D., Guo, Q., & Ye, A. (2023). Modifying quinoa protein for enhanced functional properties and digestibility: A review.
Current Research in Food Science. 7
[Journal article]Authored by: Roy, D., Ye, A.Read Online:
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Ahlborn, NG., Montoya, CA., Roy, D., Roy, NC., Stroebinger, N., Ye, A., . . . McNabb, WC. (2023). Differences in small intestinal apparent amino acid digestibility of raw bovine, caprine, and ovine milk are explained by gastric amino acid retention in piglets as an infant model.
Frontiers in Nutrition. 10
[Journal article]Authored by: McNabb, W., Roy, D., Ye, A.Read Online:
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Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2023). The impact of differently structured starch gels on the gastrointestinal fate of a curcumin-containing nanoemulsion.
Food and Function. 14(17), 7924-7937
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.Read Online:
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Lin, Q., Sang, M., Jin, H., Huang, D., Zhang, Y., Han, J., . . . Ye, A. (2023). Protein digestibility of textured wheat protein (TWP)-based meat analogs: (II) Effects of sodium tripolyphosphate.
Food Research International. 173
[Journal article]Authored by: Ye, A.Read Online:
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Liu, S., Xie, Y., Li, B., Li, S., Yu, W., Ye, A., . . . Guo, Q. (2023). Structural Properties of Quinoa Protein Isolate: Impact of Neutral to High Alkaline Extraction pH.
Foods. 12(13)
[Journal article]Authored by: Ye, A.Read Online:
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Cheng, L., Ye, A., Yang, Z., Hemar, Y., & Singh, H. (2023). Formation and properties of highly concentrated oil-in-water emulsions stabilised by emulsion droplets.
Food Hydrocolloids. 145
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.Read Online:
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Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2023). Role of Ca<sup>2+</sup> in the pepsin-induced coagulation and in the dynamic in vitro gastric digestion behavior of casein micelles.
Food and Function. 14(15), 6985-6997
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Pan, Z., Ye, A., Fraser, K., Dave, A., & Singh, H. (2023). Heat stability of sheep's skim milk: Aggregation and interaction of proteins.
International Dairy Journal. 144
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Okubanjo, SS., Brooke, SJ., Ward, R., Mostert, N., Loveday, SM., Ye, A., . . . Waterland, M. (2023). The use of confocal Raman microscopy and microfluidic channels to monitor the location and mobility of β-carotene incorporated in droplet-stabilized oil-in-water emulsions.
Current Research in Food Science. 6
[Journal article]Authored by: Singh, H., Waterland, M., Ye, A.Read Online:
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Li, S., Ayyash, M., Ye, A., & Singh, H. (2023). Dynamic in vitro gastric digestion behaviour of camel milk.
International Dairy Journal. 143
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Li, S., Saharawat, A., Ye, A., Dave, A., & Singh, H. (2023). Characteristics of Red Deer (Cervus elaphus) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties.
Foods. 12(7)
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Lin, Q., Ouyang, C., Luo, N., & Ye, A. (2023). Coagulation of model infant formulae: Impact on their in vitro dynamic gastric digestion.
Food Hydrocolloids. 141
[Journal article]Authored by: Ye, A.Read Online:
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Luo, N., Ye, A., Wolber, FM., & Singh, H. (2023). Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type.
Current Research in Food Science. 6
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2023). Effect of ingestion temperature on the pepsin-induced coagulation and the in vitro gastric digestion behavior of milk.
Food Hydrocolloids. 139
[Journal article]Authored by: Singh, H., Ye, A.Read article at Massey Research Online:
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Wang, X., Roy, D., Acevedo-Fani, A., Ye, A., Pundir, S., & Singh, H. (2023). Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae.
Current Opinion in Food Science. 50
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H., Ye, A.Read Online:
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Ahlborn, NG., Montoya, CA., Hodgkinson, SM., Dave, A., Ye, A., Samuelsson, LM., . . . McNabb, WC. (2023). Heat treatment and homogenization of bovine milk loosened gastric curd structure and increased gastric emptying in growing pigs.
Food Hydrocolloids. 137
[Journal article]Authored by: Hodgkinson, S., McNabb, W., Ye, A.Read Online:
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Li, S., Delger, M., Dave, A., Singh, H., & Ye, A. (2023). Acid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation.
Journal of Dairy Science. 106(3), 1611-1625
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Pan, Z., Ye, A., Dave, A., Fraser, K., & Singh, H. (2023). pH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk.
Journal of Dairy Science. 106(3), 1626-1637
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Yang, Z., Cheng, L., de Campo, L., Gilbert, EP., Mittelbach, R., Luo, L., . . . Hemar, Y. (2023). Microstructural evolution during acid induced gelation of cow, goat, and sheep milk probed by time-resolved (ultra)-small angle neutron scattering.
Food Hydrocolloids. 137
[Journal article]Authored by: Cheng, L., Ye, A.Read Online:
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Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2023). Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment.
Food Chemistry. 402
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Wang, X., Wolber, FM., Ye, A., Stroebinger, N., Hamlin, A., Zhu, P., . . . Singh, H. (2022). Gastric digestion of cow milk, almond milk and oat milk in rats.
Food and Function. 13(21), 10981-10993
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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He, X., Yang, M., Yuan, F., Singh, H., & Ye, A. (2022). High-pressure processing of bovine milk: Effects on the coagulation of protein and fat globules during dynamic in vitro gastric digestion.
Current Research in Food Science. 5, 1530-1538
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2022). Impact of Recombined Milk Systems on Gastrointestinal Fate of Curcumin Nanoemulsion.
Frontiers in Nutrition. 9
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.Read Online:
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Li, S., Delger, M., Dave, A., Singh, H., & Ye, A. (2022). Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks.
Foods. 11(12)
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Cheng, L., Ye, A., Yang, Z., Gilbert, EP., Knott, R., de Campo, L., . . . Singh, H. (2022). Small-angle X-ray scattering (SAXS) and small-angle neutron scattering (SANS) study on the structure of sodium caseinate in dispersions and at the oil-water interface: Effect of calcium ions.
Food Structure. 32
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.Read Online:
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Lin, Q., Pan, L., Deng, N., Sang, M., Cai, K., Chen, C., . . . Ye, A. (2022). Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure.
Food Hydrocolloids. 130
[Journal article]Authored by: Ye, A.Read Online:
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Pan, Z., Ye, A., Dave, A., Fraser, K., & Singh, H. (2022). Kinetics of heat-induced interactions among whey proteins and casein micelles in sheep skim milk and aggregation of the casein micelles.
Journal of Dairy Science. 105(5), 3871-3882
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Roy, D., Moughan, PJ., Ye, A., Hodgkinson, SM., Stroebinger, N., Li, S., . . . Singh, H. (2022). Structural changes in milk from different species during gastric digestion in piglets.
Journal of Dairy Science. 105(5), 3810-3831
[Journal article]Authored by: Hodgkinson, S., Roy, D., Singh, H., Ye, A.Read Online:
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Li, S., Ye, A., & Singh, H. (2022). Seasonal variations in the characteristics of milk fat and the whipping properties of cream.
International Dairy Journal. 127
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Li, S., Pan, Z., Ye, A., Cui, J., Dave, A., & Singh, H. (2022). Structural and rheological properties of the clots formed by ruminant milks during dynamic in vitro gastric digestion: Effects of processing and species.
Food Hydrocolloids. 126
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Yang, M., Ye, A., Yang, Z., Everett, DW., Gilbert, EP., & Singh, H. (2022). Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins.
Journal of Dairy Science. 105(2), 990-1003
[Journal article]Authored by: Singh, H., Ye, A.Read article at Massey Research Online:
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Wang, Y., Ye, A., Hou, Y., Jin, Y., Xu, X., Han, J., . . . Liu, W. (2022). Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes.
Trends in Food Science and Technology. 119, 36-44
[Journal article]Authored by: Ye, A.Read Online:
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Li, S., Ye, A., Pan, Z., Cui, J., Dave, A., & Singh, H. (2022). Dynamic in vitro gastric digestion behavior of goat milk: Effects of homogenization and heat treatments.
Journal of Dairy Science. 105(2), 965-980
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Wang, X., Ye, A., Dave, A., & Singh, H. (2022). Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion.
Food Hydrocolloids. 124
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Cheng, L., Ye, A., Hemar, Y., & Singh, H. (2022). Modification of the interfacial structure of droplet-stabilised emulsions during in vitro dynamic gastric digestion: Impact on in vitro intestinal lipid digestion.
Journal of Colloid and Interface Science. 608, 1286-1296
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.Read Online:
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Raoufi, N., Ye, A., & Han, J. (2022). New insights into in vivo gastroduodenal digestion of oil-in-water emulsions: gastric stability and in vitro digestion modeling.
Critical Reviews in Food Science and Nutrition. 62(14), 3723-3737
[Journal article]Authored by: Ye, A.Read Online:
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Raoufi, N., Ye, A., & Han, J. (2022). New insights into in vivo gastroduodenal digestion of oil-in-water emulsions: gastric stability and in vitro digestion modeling..
Crit Rev Food Sci Nutr. 62(14), 3723-3737
[Journal article]Authored by: Ye, A.Read Online:
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Chuang, CC., Ye, A., Anema, SG., & Loveday, SM. (2021). Hemp globulin forms colloidal nanocomplexes with sodium caseinate during pH-cycling.
Food Research International. 150
[Journal article]Authored by: Ye, A.Read Online:
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Pan, Z., Ye, A., Li, S., Dave, A., Fraser, K., & Singh, H. (2021). Dynamic in vitro gastric digestion of sheep milk: Influence of homogenization and heat treatment.
Foods. 10(8)
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Li, S., Ye, A., & Singh, H. (2021). Impacts of heat-induced changes on milk protein digestibility: A review.
International Dairy Journal. 123
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Zheng, M., Ye, A., Zheng, B., & Zhang, Y. (2021). Impacts of Whey Protein on Digestion of Lotus Seed Starch Subjected to a Dynamic In Vitro Gastric Digestion.
Food Biophysics. 16(4), 451-459
[Journal article]Authored by: Ye, A.Read Online:
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Li, S., Ye, A., & Singh, H. (2021). The effect of ultrafiltration on the acid gelation properties of protein-standardised skim milk systems.
Food Research International. 146
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Luo, N., Ye, A., Wolber, FM., & Singh, H. (2021). Effect of gel structure on the in vitro gastrointestinal digestion behaviour of whey protein emulsion gels and the bioaccessibility of capsaicinoids.
Molecules. 26(5)
[Journal article]Authored by: Singh, H., Ye, A.Read article at Massey Research Online:
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Lin, Q., Wu, D., Singh, H., & Ye, A. (2021). Improving solubility and stability of β-carotene by microencapsulation in soluble complexes formed with whey protein and OSA-modified starch.
Food Chemistry. 352
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Li, S., Ye, A., & Singh, H. (2021). Physicochemical changes and age gelation in stored UHT milk: Seasonal variations.
International Dairy Journal. 118
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2021). In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin.
Food Hydrocolloids. 117
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.Read Online:
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Choki, K., Li, S., Ye, A., Jameson, GB., & Singh, H. (2021). Fate of hydroxyapatite nanoparticles during dynamic in vitro gastrointestinal digestion: The impact of milk as a matrix.
Food and Function. 12(6), 2760-2771
[Journal article]Authored by: Jameson, G., Singh, H., Ye, A.Read Online:
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Zheng, M., Ye, A., Singh, H., & Zhang, Y. (2021). The in vitro digestion of differently structured starch gels with different amylose contents.
Food Hydrocolloids. 116
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A. (2021). Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions.
Food Hydrocolloids. 115
[Journal article]Authored by: Ye, A.Read Online:
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Roy, D., Ye, A., Moughan, PJ., & Singh, H. (2021). Impact of gastric coagulation on the kinetics of release of fat globules from milk of different species.
Food and Function. 12(4), 1783-1802
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.Read Online:
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Okubanjo, SS., Ye, A., Wilde, PJ., Singh, H., & Loveday, SM. (2021). Antioxidant performance in droplet-stabilized oil-in-water emulsions.
LWT. 139
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Roy, D., Ye, A., Moughan, PJ., & Singh, H. (2021). Structural changes in cow, goat, and sheep skim milk during dynamic in vitro gastric digestion.
Journal of Dairy Science. 104(2), 1394-1411
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.Read Online:
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Li, S., Ye, A., & Singh, H. (2021). Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt.
Journal of Dairy Science. 104(2), 1424-1432
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Lin, Q., Liang, R., Zhong, F., Ye, A., & Singh, H. (2021). In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure.
Food Hydrocolloids. 113
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Wang, X., Ye, A., Dave, A., & Singh, H. (2021). In vitro digestion of soymilk using a human gastric simulator: Impact of structural changes on kinetics of release of proteins and lipids.
Food Hydrocolloids. 111
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Chuang, CC., Ye, A., Anema, SG., & Loveday, SM. (2020). Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: Tuning the rheological properties by adjusting the hemp globulin:caseinate ratio.
Food and Function. 11(11), 10193-10204
[Journal article]Authored by: Ye, A.Read Online:
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Somaratne, G., Ye, A., Nau, F., Ferrua, MJ., Dupont, D., Paul Singh, R., . . . Singh, J. (2020). Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion.
Food Research International. 138
[Journal article]Authored by: Singh, J., Ye, A.Read Online:
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Roy, D., Ye, A., Moughan, PJ., & Singh, H. (2020). Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review.
Frontiers in Nutrition. 7
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.Read Online:
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Somaratne, G., Ye, A., Nau, F., Ferrua, MJ., Dupont, D., Paul Singh, R., . . . Singh, J. (2020). Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion.
Food Research International. 136
[Journal article]Authored by: Singh, J., Ye, A.Read Online:
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Luo, N., Ye, A., Wolber, FM., & Singh, H. (2020). In-mouth breakdown behaviour and sensory perception of emulsion gels containing active or inactive filler particles loaded with capsaicinoids.
Food Hydrocolloids. 108
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Guo, Q., Ye, A., Singh, H., & Rousseau, D. (2020). Destructuring and restructuring of foods during gastric digestion.
Comprehensive Reviews in Food Science and Food Safety. 19(4), 1658-1679
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Wu, D., Lin, Q., Singh, H., & Ye, A. (2020). Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes.
Food Research International. 136
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Wang, X., Ye, A., & Singh, H. (2020). Structural and physicochemical changes in almond milk during: In vitro gastric digestion: Impact on the delivery of protein and lipids.
Food and Function. 11(5), 4314-4326
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Roy, D., Ye, A., Moughan, PJ., & Singh, H. (2020). Gelation of milks of different species (dairy cattle, goat, sheep, red deer, and water buffalo) using glucono-δ-lactone and pepsin.
Journal of Dairy Science. 103(7), 5844-5862
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.Read Online:
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Li, S., Ye, A., & Singh, H. (2020). Effect of seasonal variations on the acid gelation of milk.
Journal of Dairy Science. 103(6), 4965-4974
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Wang, X., Lin, Q., Han, J., & Singh, H. (2020). Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment.
Food Chemistry. 318
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Liu, W., Kong, Y., Ye, A., Shen, P., Dong, L., Xu, X., . . . Han, J. (2020). Preparation, formation mechanism and in vitro dynamic digestion behavior of quercetin-loaded liposomes in hydrogels.
Food Hydrocolloids. 104
[Journal article]Authored by: Ye, A.Read Online:
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Somaratne, G., Ferrua, MJ., Ye, A., Nau, F., Floury, J., Dupont, D., . . . Singh, J. (2020). Food material properties as determining factors in nutrient release during human gastric digestion: a review.
Critical Reviews in Food Science and Nutrition. 60(22), 3753-3769
[Journal article]Authored by: Singh, J., Ye, A.Read Online:
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Somaratne, G., Nau, F., Ferrua, MJ., Singh, J., Ye, A., Dupont, D., . . . Floury, J. (2020). Characterization of egg white gel microstructure and its relationship with pepsin diffusivity.
Food Hydrocolloids. 98
[Journal article]Authored by: Singh, J., Ye, A.Read Online:
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He, S., & Ye, A. (2019). Formation and gastrointestinal digestion of β-carotene emulsion stabilized by milk fat globule membrane.
Journal of Food Process Engineering. 42(8)
[Journal article]Authored by: Ye, A.Read Online:
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Cheng, L., Ye, A., Hemar, Y., Gilbert, EP., De Campo, L., Whitten, AE., . . . Singh, H. (2019). Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- And Ultra-Small-Angle Neutron Scattering.
Langmuir. 35(37), 12017-12027
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.Read Online:
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Somaratne, G., Reis, MM., Ferrua, MJ., Ye, A., Nau, F., Floury, J., . . . Singh, J. (2019). Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging.
Journal of Agricultural and Food Chemistry. 67(33), 9399-9410
[Journal article]Authored by: Singh, J., Ye, A.Read Online:
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Li, S., Ye, A., & Singh, H. (2019). Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system.
Journal of Dairy Science. 102(9), 7747-7759
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Cui, J., Carpenter, E., Prosser, C., & Singh, H. (2019). Dynamic in vitro gastric digestion of infant formulae made with goat milk and cow milk: Influence of protein composition.
International Dairy Journal. 97, 76-85
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Lin, Q., Liang, R., Zhong, F., Ye, A., Hemar, Y., Yang, Z., . . . Singh, H. (2019). Self-Assembled Micelles Based on OSA-Modified Starches for Enhancing Solubility of β-Carotene: Effect of Starch Macromolecular Architecture.
Journal of Agricultural and Food Chemistry. 67(23), 6614-6624
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Zhang, J., Han, J., Ye, A., Liu, W., Tian, M., Lu, Y., . . . Lou, MP. (2019). Influence of Phospholipids Structure on the Physicochemical Properties and In Vitro Digestibility of Lactoferrin-Loaded Liposomes.
Food Biophysics. 14(3), 287-299
[Journal article]Authored by: Ye, A.Read Online:
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Okubanjo, SS., Loveday, SM., Ye, A., Wilde, PJ., & Singh, H. (2019). Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation.
Journal of Agricultural and Food Chemistry. 67(9), 2626-2636
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Liu, W., Cui, J., Kong, X., Roy, D., Kong, Y., . . . Singh, H. (2019). Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment.
Food Chemistry. 286, 216-225
[Journal article]Authored by: Roy, D., Singh, H., Ye, A.Read Online:
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Luo, N., Ye, A., Wolber, FM., & Singh, H. (2019). Structure of whey protein emulsion gels containing capsaicinoids: Impact on in-mouth breakdown behaviour and sensory perception.
Food Hydrocolloids. 92, 19-29
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Liu, W., Ye, A., Han, F., & Han, J. (2019). Advances and challenges in liposome digestion: Surface interaction, biological fate, and GIT modeling.
Advances in Colloid and Interface Science. 263, 52-67
[Journal article]Authored by: Ye, A.Read Online:
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Tian, M., Han, J., Ye, A., Liu, W., Xu, X., Yao, Y., . . . Zhou, W. (2019). Structural characterization and biological fate of lactoferrin-loaded liposomes during simulated infant digestion.
Journal of the Science of Food and Agriculture. 99(6), 2677-2684
[Journal article]Authored by: Ye, A.Read Online:
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Dave, AC., Ye, A., & Singh, H. (2019). Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.).
Food Chemistry. 276, 129-139
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Wang, X., Lin, Q., Ye, A., Han, J., & Singh, H. (2019). Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion.
Food Hydrocolloids. 88, 272-282
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Lin, Q., Liang, R., Zhong, F., Ye, A., & Singh, H. (2018). Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions.
Food Hydrocolloids. 84, 303-312
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Wang, X., Ye, A., Lin, Q., Han, J., & Singh, H. (2018). Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model.
Journal of Dairy Science. 101(8), 6842-6852
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Liu, W., Lu, J., Ye, A., Xu, Q., Tian, M., Kong, Y., . . . Han, J. (2018). Comparative performances of lactoferrin-loaded liposomes under in vitro adult and infant digestion models.
Food Chemistry. 258, 366-373
[Journal article]Authored by: Ye, A.Read Online:
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Lin, Q., Liang, R., Zhong, F., Ye, A., & Singh, H. (2018). Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β-carotene: Effect of calcium and pH.
Food Hydrocolloids. 77, 549-556
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Lin, Q., Liang, R., Zhong, F., Ye, A., & Singh, H. (2018). Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions.
Food Hydrocolloids. 77, 30-39
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Mittal, VA., Ellis, A., Ye, A., Edwards, PJB., & Singh, H. (2018). The adsorption of orthophosphate onto casein-iron precipitates.
Food Chemistry. 239, 17-22
[Journal article]Authored by: Edwards, P., Singh, H., Ye, A.Read Online:
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Guo, Q., Ye, A., Bellissimo, N., Singh, H., & Rousseau, D. (2017). Modulating fat digestion through food structure design.
Progress in Lipid Research. 68, 109-118
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Lin, Q., Liang, R., Ye, A., Singh, H., & Zhong, F. (2017). Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: Implications for bioaccessibility of β-carotene.
Food Hydrocolloids. 73, 184-193
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Liang, Y., Matia-Merino, L., Gillies, G., Patel, H., Ye, A., & Golding, M. (2017). The heat stability of milk protein-stabilized oil-in-water emulsions: A review.
Current Opinion in Colloid and Interface Science. 28, 63-73
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.Read Online:
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Liu, W., Wei, F., Ye, A., Tian, M., & Han, J. (2017). Kinetic stability and membrane structure of liposomes during in vitro infant intestinal digestion: Effect of cholesterol and lactoferrin.
Food Chemistry. 230, 6-13
[Journal article]Authored by: Ye, A.Read Online:
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Liang, Y., Gillies, G., Matia-Merino, L., Ye, A., Patel, H., & Golding, M. (2017). Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment.
Food Hydrocolloids. 66, 307-317
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.Read Online:
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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.Read Online:
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Tercinier, L., Ye, A., Anema, S., Singh, A., & Singh, H. (2017). Characterisation of milk protein adsorption onto hydroxyapatite.
International Dairy Journal. 66, 27-33
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Cui, J., Dalgleish, D., & Singh, H. (2017). Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk.
Journal of Dairy Science. 100(1), 36-47
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Sarkar, A., Ye, A., & Singh, H. (2017). Oral processing of emulsion systems from a colloidal perspective.
Food and Function. 8(2), 511-521
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Cui, J., Dalgleish, D., & Singh, H. (2016). The formation and breakdown of structured clots from whole milk during gastric digestion.
Food and Function. 7(10), 4259-4266
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Sarkar, A., Ye, A., & Singh, H. (2016). On the role of bile salts in the digestion of emulsified lipids.
Food Hydrocolloids. 60, 77-84
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2016). Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels.
Food Hydrocolloids. 54, 255-265
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Liu, W., Liu, W., Ye, A., Peng, S., Wei, F., Liu, C., . . . Han, J. (2016). Environmental stress stability of microencapsules based on liposomes decorated with chitosan and sodium alginate.
Food Chemistry. 196, 396-404
[Journal article]Authored by: Ye, A.Read Online:
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Ye, A., Cui, J., Dalgleish, D., & Singh, H. (2016). Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis.
Food Hydrocolloids. 52, 478-486
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Mittal, VA., Ellis, A., Ye, A., Edwards, PJB., Das, S., & Singh, H. (2016). Iron binding to caseins in the presence of orthophosphate.
Food Chemistry. 190, 128-134
[Journal article]Authored by: Edwards, P., Singh, H., Ye, A.Read Online:
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Singh, H., Ye, A., & Ferrua, MJ. (2015). Aspects of food structures in the digestive tract.
Current Opinion in Food Science. 3, 85-93
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Taneja, A., Ye, A., & Singh, H. (2015). Influence of protein concentration on the stability of oil-in-water emulsions formed with aggregated milk proteins during spray drying.
Dairy Science and Technology. 95(3), 279-293
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Guo, Q., Ye, A., Lad, M., Ferrua, M., Dalgleish, D., & Singh, H. (2015). Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: An in vitro analysis.
Food and Function. 6(3), 756-764
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Liu, W., Ye, A., Liu, W., Liu, C., Han, J., & Singh, H. (2015). Behaviour of liposomes loaded with bovine serum albumin during in vitro digestion.
Food Chemistry. 175, 16-24
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Mittal, VA., Ellis, A., Ye, A., Das, S., & Singh, H. (2015). Influence of calcium depletion on iron-binding properties of milk.
Journal of Dairy Science. 98(4), 2103-2113
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Tercinier, L., Ye, A., Singh, A., Anema, SG., & Singh, H. (2014). Effects of Ionic Strength, pH and Milk Serum Composition on Adsorption of Milk Proteins on to Hydroxyapatite Particles.
Food Biophysics. 9(4), 341-348
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Loveday, SM., Peram, MR., Singh, H., Ye, A., & Jameson, GB. (2014). Digestive diversity and kinetic intrigue among heated and unheated β-lactoglobulin species.
Food and Function. 5(11), 2783-2791
[Journal article]Authored by: Jameson, G., Singh, H., Ye, A.Read article at Massey Research Online:
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Liang, Y., Matia-Merino, L., Patel, H., Ye, A., Gillies, G., & Golding, M. (2014). Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate.
Food Hydrocolloids. 41, 332-342
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.Read Online:
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Tercinier, L., Ye, A., Anema, SG., Singh, A., & Singh, H. (2014). Interactions of casein micelles with calcium phosphate particles..
Journal of Agricultural and Food Chemistry. 62(25), 5983-5992
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2014). Behaviour of whey protein emulsion gel during oral and gastric digestion: Effect of droplet size.
Soft Matter. 10(23), 4173-4183
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Loveday, SM., Ye, A., Anema, SG., & Singh, H. (2014). Tuning heat-induced colloidal aggregation of whey proteins, sodium caseinate and gum arabic: Effect of protein composition, preheating and gum arabic level.
Food Research International. 62, 128-136
[Journal article]Authored by: Singh, H., Ye, A.Read article at Massey Research Online:
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Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2014). Effect of gel structure on the gastric digestion of whey protein emulsion gels.
Soft Matter. 10(8), 1214-1223
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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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.Read Online:
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Liang, Y., Gillies, G., Patel, H., Matia-Merino, L., Ye, A., & Golding, M. (2014). Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides.
Food Hydrocolloids. 36, 245-255
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.Read Online:
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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.Read Online:
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Loveday, SM., Ye, A., Anema, SG., & Singh, H. (2013). Heat-induced colloidal interactions of whey proteins, sodium caseinate and gum arabic in binary and ternary mixtures.
Food Research International. 54(1), 111-117
[Journal article]Authored by: Singh, H., Ye, A.Read article at Massey Research Online:
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Gallier, S., Cui, J., Olson, TD., Rutherfurd, SM., Ye, A., Moughan, PJ., . . . Singh, H. (2013). In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. I. Gastric digestion.
Food Chemistry. 141(3), 3273-3281
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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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: Singh, H., Ye, A., Zhu, X.Read Online:
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Liang, Y., Patel, H., Matia-Merino, L., Ye, A., & Golding, M. (2013). Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions.
International Dairy Journal. 32(2), 184-191
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.Read Online:
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Li, J., Ye, A., Lee, SJ., & Singh, H. (2013). Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions.
Colloids and Surfaces B: Biointerfaces. 111, 80-87
[Journal article]Authored by: Lee, S., Singh, H., Ye, A.Read Online:
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Liu, W., Liu, W., Ye, A., Liu, C., & Singh, H. (2013). Liposomes as food ingredients and nutraceutical delivery systems.
Agro Food Industry Hi-Tech. 24(2), 68-71
[Journal article]Authored by: Singh, H., Ye, A.Read Abstract:
Singh, H., & Ye, A. (2013). Structural and biochemical factors affecting the digestion of protein-stabilized emulsions.
Current Opinion in Colloid and Interface Science. 18(4), 360-370
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Liang, Y., Patel, H., Matia-Merino, L., Ye, A., & Golding, M. (2013). Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability mapcharacterisation approach.
Food Hydrocolloids. 33(2), 297-308
[Journal article]Authored by: Golding, M., Matia-Merino, M., Ye, A.Read Online:
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Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2013). The breakdown properties of heat-set whey protein emulsion gels in the human mouth.
Food Hydrocolloids. 33(2), 215-224
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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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.Read Online:
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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.Read Online:
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Liu, W., Ye, A., Liu, W., Liu, C., & Singh, H. (2013). Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids.
Journal of Dairy Science. 96(4), 2061-2070
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Tercinier, L., Ye, A., Anema, S., Singh, A., & Singh, H. (2013). Adsorption of milk proteins on to calcium phosphate particles.
Journal of Colloid and Interface Science. 394(1), 458-466
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Taneja, A., Ye, A., Jones, JR., Archer, R., & Singh, H. (2013). Behaviour of oil droplets during spray drying of milk-protein-stabilised oil-in-water emulsions.
International Dairy Journal. 28(1), 15-23
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Peram, MR., Loveday, SM., Ye, A., & Singh, H. (2013). In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin.
Journal of Dairy Science. 96(1), 63-74
[Journal article]Authored by: Singh, H., Ye, A.Read article at Massey Research Online:
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Li, J., Ye, A., Lee, SJ., & Singh, H. (2012). Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions.
Food and Function. 3(3), 320-326
[Journal article]Authored by: Lee, S., Singh, H., Ye, A.Read Online:
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Gallier, S., Ye, A., & Singh, H. (2012). Structural changes of bovine milk fat globules during in vitro digestion.
Journal of Dairy Science. 95(7), 3579-3592
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Liu, W., Ye, A., Liu, C., Liu, W., & Singh, H. (2012). Structure and integrity of liposomes prepared from milk- or soybean-derived phospholipids during in vitro digestion.
Food Research International. 48(2), 499-506
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Lo, J., & Singh, H. (2012). Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium.
Journal of Colloid and Interface Science. 378(1), 184-190
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Zheng, T., Ye, JZ., & Singh, H. (2012). Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages.
Physiology and Behavior. 106(5), 645-650
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Edwards, PJB., Gilliland, J., Jameson, GB., & Singh, H. (2012). Temperature-dependent complexation between sodium caseinate and gum arabic.
Food Hydrocolloids. 26(1), 82-88
[Journal article]Authored by: Edwards, P., Jameson, G., Singh, H., Ye, A.Read Online:
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Ye, A., Streicher, C., & Singh, H. (2011). Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages at low pH.
Journal of Dairy Science. 94(12), 5842-5850
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Bateman, L., Ye, A., & Singh, H. (2011). Re-formation of fibrils from hydrolysates of β-lactoglobulin fibrils during in vitro gastric digestion.
Journal of Agricultural and Food Chemistry. 59(17), 9605-9611
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Cui, J., & Singh, H. (2011). Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk.
Journal of Dairy Science. 94(6), 2762-2770
[Journal article]Authored by: Cui, J., Singh, H., Ye, A.Read Online:
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Ye, A., Gilliland, J., & Singh, H. (2011). Thermal treatment to form a complex surface layer of sodium caseinate and gum arabic on oil-water interfaces.
Food Hydrocolloids. 25(7), 1677-1686
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A. (2011). Functional properties of milk protein concentrates: Emulsifying properties, adsorption and stability of emulsions.
International Dairy Journal. 21(1), 14-20
[Journal article]Authored by: Ye, A.Read Online:
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Bateman, L., Ye, A., & Singh, H. (2010). In vitro digestion of β-lactoglobulin fibrils formed by heat treatment at low pH.
Journal of Agricultural and Food Chemistry. 58(17), 9800-9808
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Cui, J., & Singh, H. (2010). Effect of the fat globule membrane on in vitro digestion of milk fat globules with pancreatic lipase.
International Dairy Journal. 20(12), 822-829
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Singh, H., & Ye, A. (2010). Controlling milk protein interactions to enhance the reconstitution properties of whole milk powders - A minireview.
Dairy Science and Technology. 90(2-3), 123-136
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Genovese, DB., Ye, A., & Singh, H. (2010). High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure.
Journal of Texture Studies. 41(2), 171-189
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A. (2010). Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: Effect of heat treatment.
Colloids and Surfaces B: Biointerfaces. 78(1), 24-29
[Journal article]Authored by: Ye, A.Read Online:
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Sugiarto, M., Ye, A., Taylor, MW., & Singh, H. (2010). Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion.
Dairy Science and Technology. 90(1), 87-98
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ries, D., Ye, A., Haisman, D., & Singh, H. (2010). Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions.
International Dairy Journal. 20(2), 72-78
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A. (2009). Understanding biopolymer interactions: Thermodynamic approaches from model systems to real foods.
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. 238, 322-322
[Journal article]Authored by: Ye, A.Ye, A., & Taylor, S. (2009). Characterization of cold-set gels produced from heated emulsions stabilized by whey protein.
International Dairy Journal. 19(12), 721-727
[Journal article]Authored by: Ye, A.Read Online:
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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.Read Online:
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Singh, H., Ye, A., & Horne, D. (2009). Structuring food emulsions in the gastrointestinal tract to modify lipid digestion.
Progress in Lipid Research. 48(2), 92-100
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Sugiarto, M., Ye, A., & Singh, H. (2009). Characterisation of binding of iron to sodium caseinate and whey protein isolate.
Food Chemistry. 114(3), 1007-1013
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Hewitt, S., & Taylor, S. (2009). Characteristics of rennet-casein-based model processed cheese containing maize starch: Rheological properties, meltabilities and microstructures.
Food Hydrocolloids. 23(4), 1220-1227
[Journal article]Authored by: Ye, A.Read Online:
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Ye, A., & Hewitt, S. (2009). Phase structures impact the rheological properties of rennet-casein-based imitation cheese containing starch.
Food Hydrocolloids. 23(3), 867-873
[Journal article]Authored by: Ye, A.Read Online:
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Ye, A. (2008). Complexation between milk proteins and polysaccharides via electrostatic interaction: Principles and applications - A review.
International Journal of Food Science and Technology. 43(3), 406-415
[Journal article]Authored by: Ye, A.Read Online:
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Flanagan, J., Ye, A., & Singh, H. (2008). Transglutaminase-induced cross-linking of sodium caseinate and gum arabic.
Shokuhin-shokuhin-tenkabutsu-kenkyushi. 213(3), 275-280 Retrieved from http://www.aseanfood.info/Articles/11018315.pdf
[Journal article]Authored by: Singh, H., Ye, A.Read Abstract:
Ye, A., Anema, SG., & Singh, H. (2008). Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk.
Journal of Dairy Research. 75(3), 347-353
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A. (2008). Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate.
Food Chemistry. 110(4), 946-952
[Journal article]Authored by: Ye, A.Read Online:
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Ye, A., Anema, SG., & Singh, H. (2007). Behaviour of homogenized fat globules during the spray drying of whole milk.
International Dairy Journal. 17(4), 374-382
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., & Singh, H. (2007). Formation of multilayers at the interface of oil-in-water emulsion via interactions between lactoferrin and β-lactoglobulin.
Food Biophysics. 2(4), 125-132
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Tan, YL., Ye, A., Singh, H., & Hemar, Y. (2007). Effects of biopolymer addition on the dynamic rheology and microstructure of renneted skim milk systems.
Journal of Texture Studies. 38(3), 404-422
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Goh, K., Ye, A., & Dale, N. (2006). Characterisation of ice cream containing flaxseed oil.
International Journal of Food Science and Technology. 41(8), 946-953 Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01151.x/abstract
[Journal article]Authored by: Ye, A.Read Online:
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Ye, A., & Singh, H. (2006). Heat stability of oil-in-water emulsions formed with intact or hydrolysed whey proteins: influence of polysaccharides.
Other Journal. Please Provide Details on Cover Sheet. 20(2-3), 269-276 Retrieved from http://www.sciencedirect.com/science/article/pii/S0268005X05001104
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., & Singh, H. (2006). Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with β-lactoglobulin.
Journal of Colloid and Interface Science. 295(1), 249-254
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Flanagan, J., & Singh, H. (2006). Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic.
Biopolymers. 82(2), 121-133
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., & Singh, H. (2006). Heat stability of oil-in-water emulsions formed with intact or hydrolysed whey proteins: Influence of polysaccharides.
Food Hydrocolloids. 20(2-3 SPEC. ISS.), 269-276
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Goh, KKT., Ye, A., & Dale, N. (2006). Characterisation of ice cream containing flaxseed oil.
International Journal of Food Science and Technology. 41(8), 946-953
[Journal article]Authored by: Goh, K., Ye, A.Read Abstract:
Ye, A., Singh, H., & Jimenez-Flores, R. (2005). Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin.
JOURNAL OF DAIRY SCIENCE. 88, 143-143
[Journal article]Authored by: Singh, H., Ye, A.Ye, A., Singh, H., & Jimenez-Flores, R. (2005). Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin.
JOURNAL OF ANIMAL SCIENCE. 83, 143-143
[Journal article]Authored by: Singh, H., Ye, A.Ye, A., & Singh, H. (2005). Stability of emulsions containing highly hydrolyzed whey protein and starch during retort treatments.
Journal of Food Science. 70(5), C332-C336 Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb09962.x/pdf
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Singh, H., Taylor, M., & Anema, S. (2005). Disruption of fat globules during concentration of whole milk in a pilot scale multiple-effect evaporator.
International Journal of Dairy Technology. 58(3), 143-149
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., & Singh, H. (2005). Stability of emulsions containing highly hydrolyzed whey protein and starch during retort treatments.
Journal of Food Science. 70(5)
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Jiménez-Flores, R., Ye, A., & Singh, H. (2005). Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin.
Journal of Agricultural and Food Chemistry. 53(10), 4213-4219
[Journal article]Authored by: Singh, H., Ye, A.Read Abstract:
Goh, KT., Ye, A., & Dale, N. (2005). Characterisation of ice cream containing flaxseed oil.
International Journal of Food Science and Technology. 41(8), 946-953 Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01151.x/abstract
[Journal article]Authored by: Ye, A.Read Online:
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Ye, A., Singh, H., Taylor, MW., & Anema, S. (2004). Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk.
Lait. 84(3), 269-283
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Hemar, Y., & Singh, H. (2004). Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins.
Food Hydrocolloids. 18(5), 737-746
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Singh, H., Oldfield, DJ., & Anema, S. (2004). Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk.
International Dairy Journal. 14(5), 389-398
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Hemar, Y., & Singh, H. (2004). Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins.
Journal of Agricultural and Food Chemistry. 52(17), 5491-5498
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Hemar, Y., & Singh, H. (2004). Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch.
Colloids and Surfaces B: Biointerfaces. 38(1-2), 1-9
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Anema, SG., & Singh, H. (2004). High-pressure - Induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk.
Journal of Dairy Science. 87(12), 4013-4022
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Singh, H., Taylor, MW., & Anema, SG. (2004). Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator.
Journal of Dairy Research. 71(4), 471-479
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Singh, H., Taylor, MW., & Anema, S. (2002). Characterization of protein components of natural and heat-treated milk fat globule membranes.
International Dairy Journal. 12(4), 393-402
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., & Singh, H. (2001). Interfacial composition and stability of sodium caseinate emulsions as influenced by calcium ions.
Food Hydrocolloids. 15(2), 195-207
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., & Singh, H. (2000). Influence of calcium chloride addition on the properties of emulsions stabilized by whey protein concentrate.
Food Hydrocolloids. 14(4), 337-346
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Ye, A., Srinivasan, M., & Singh, H. (2000). Influence of NaCl addition on the properties of emulsions formed with commercial calcium caseinate.
Food Chemistry. 69(3), 237-244
[Journal article]Authored by: Singh, H., Ye, A.Read Online:
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Singh, H., Ye, A., & Havea, P. (2000). Milk protein interactions and functionality of dairy ingredients.
Australian Journal of Dairy Technology. 55(2), 71-77
[Journal article]Authored by: Havea, P., Singh, H., Ye, A.Read Abstract:
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Conference
Somaratne, G., Nau, F., Ferrua, MJ., Singh, J., Ye, A., Dupont, D., . . . Floury, J.In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy.
Food Hydrocolloids. 0268-005X.
[Conference]Authored by: Singh, J., Ye, A.Read Online:
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Ye, A., Cui, J., Dalgleish, D., & singh, H. (2015, October). Formation of a Structured Clot during the Gastric Digestion of Milk: Impact on the digestion of Protein and Fat. Presented at
Food structure, digestion and health conference 2015, 3th International Conference. Wellington, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.Ye, A. (2014, September). High hydrostatic pressure processing in milk and potential applications in dairy products.. Presented at
China-New Zealand Workshop on Novel Process Technologies for Food Safety.. Beijing, China.
[Conference Oral Presentation]Authored by: Ye, A.Tercinier, L., Ye, A., Anema, SG., Singh, A., & Singh, H.Interactions of casein micelles with calcium phosphate particles.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.Read Abstract:
Liang, YC., Gillies, G., Patel, H., Matia-Merino, L., Ye, A., & Golding, M. (2014, May). Stability of weakly attractive oil-in-water emulsions as influenced by the size and concentration of non-adsorbed biopolymers. Presented at
12th International Hydrocolloids Conference
[Conference Oral Presentation]Authored by: Ye, A.view more...
Ye, A., Guo, G., Lad, M., Dalgleish, D., & Singh, H. (2014, May). Breakdown properties of whey protein emulsion gels in the human mouth and further digestion in a human gestric simulator. Presented at
12th International Hydrocolloids Conference
[Conference Oral Presentation]Authored by: Ye, A.LIang, YC., Gillies, G., Patel, H., Matia-Merino, L., Ye, A., & Golding M, . (2014).
Heat stability of mlik-protein-concentrate (MPC) stablized oil-in-water emulsions as influenced by various sugar type and concentration. Poster session presented at the meeting of 12th International Hydrocolloids Conference. Taipei, Taiwan
[Conference Poster]Authored by: Ye, A.Mittal, V., Ye, A., Ellis, AM., Das, S., & Singh, H. (2013).
Formation of soluble protein-iron complexes in calcium-depleted milk. Poster session presented at the meeting of IDF World Dairy Summit 2013. Yokohama, Japan
[Conference Poster]Authored by: Singh, H., Ye, A.Read Abstract:
Tercinier, L., Ye, A., Singh, A., & Singh, H. (2013).
Physico-chemical characterisation of milk supplemented with soluble or insoluble calcium salts. Poster session presented at the meeting of 2013 NZFIST Annual conference. Hastings, new Zealand
[Conference Poster]Authored by: Ye, A.Tercinier, L., Ye, A., Singh, A., & Singh H, . (2013, September). Interactions between milk proteins and calcium phosphate particles in a milk system. Presented at
5th International Symposium on Delivery of Functionality in Complex Food Systems- Physically-Inspired Approaches from the Nanoscale to the Microscale
[Conference Oral Presentation]Authored by: Ye, A.Guo, Q., Ye, A., Lada, M., Dalgleish, D., & Singh, H. (2013, October). Effect of gel structure on the breakdown properties of whey protein emulsion gel in the human mouth and further digestion in a human gastric simulator. Presented at
Food Structures, Digestion and Health. Melbourne, Australia.
[Conference Oral Presentation]Authored by: Ye, A.Read Abstract:
Ye, A., Cui, J., Sarkar, A., & Singh, H. (2013, October). Role of bile salts in the digestion of oil-in-water emulsions. Presented at
Food Structure, Digestion and Health. Melbourne, Australia.
[Conference Oral Presentation]Authored by: Ye, A.Read Abstract:
Loveday, SDM., Peram, MR., Ye, A., & Singh, H. (2013, October). Digestive diversity among heated whey protein species. Presented at
Food Structures, Digestion and Health International Conference. Melbourne, Australia.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.Read Abstract:
Ye, A., Gallier, S., Cui, J., & Singh, H. (2012, March). In vitro Gastric and Intestinal Digestion of Bovine Milk Fat Globules from Raw Milk and Recombined Milk. Presented at
Food Sytuctures, Digestion and Health. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Ye, A.Read Abstract:
Li, J., Lee, S-J., Ye, A., & Singh, H. (2012).
Sequential in vitro digestion of sodium caseinate-stabilised oil-in-water emulsions under simulated gastrointestinal conditions. Poster session presented at the meeting of The 49th Annual New Zealand Institute of Food Science and Technology [NZIFST] Conference: Let's Talk co-operation, collaboration, communication. Hamilton, New Zealand
[Conference Poster]Authored by: Lee, S., Singh, H., Ye, A.Read Abstract:
Taneja, A., Ye, A., Jones, J., Archer, R., & Singh, H. (2012).
The effects of spray dyring on the redispersion behaviour of milk-protein stabilized emulsion powders. Poster session presented at the meeting of Food Structures, Digestion & Health Conference. Palmerston North, New Zealand
[Conference Poster]Authored by: Singh, H., Ye, A.Read Abstract:
Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2012).
Breakdown behaviour of oil-in-water WPI heat-set emulsion gels in the human mouth. Poster session presented at the meeting of Food Structures, Digestion & Health Conference. Palmerston North, New Zealand
[Conference Poster]Authored by: Singh, H., Ye, A.Read Abstract:
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.Read Abstract:
Cui, J., Ye, A., & Singh, H. (2012).
Behaviour of iron-supplemented emulsions during digestion in an in vitro intestine model. Poster session presented at the meeting of Food Structures, Digestion & Health Conference. Palmerston North, New Zealand
[Conference Poster]Authored by: Cui, J., Singh, H., Ye, A.Read Abstract:
Singh, H., Peram, M., Loveday, S., Libby, B., & Ye, A. (2011, July). Digestibility of whey protein aggregates and fibrils under simulated gastro-intestinal environments. Presented at
American Dairy Science Association [ADSA] and American Society of Animal Science [ASAS] Joint Annual Meeting. New Orleans, LA, United States.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.Read Abstract:
Singh, H., Peram, M., Loveday, S., Bateman, L., & Ye, A. (2011). Digestibility of whey protein aggregates and fibrils under simulated gastro-intestinal environments. In
Journal of Animal Science Vol. 89 (pp. 437 - 437). , Joint American Dairy Science Association and American Society of Animal Science Annual Meeting United States: American Society of Animal Science
[Conference Abstract]Authored by: Singh, H., Ye, A.Read Abstract:
Ye, A., & Singh, H. (2010). Understanding biopolymer interactions: Thermodynamic approaches to designing novel food structure and functionality. In
Second International Conference on Polymer Processing and Characterization Abstracts Online, Second International Conference on Polymer Processing and Characterization [ICPPC] Online: Institute of Macromolecular Science and Engineering (IMSE)
[Conference Abstract]Authored by: Singh, H., Ye, A.Read Abstract:
Sarkar, A., Goh, KKT., Ye, A., & Singh, H. (2010).
Interactions of milk protein-stabilized oil-in-water emulsions in a sequential simulated oral-to-gastrointestinal model. Poster session presented at the meeting of International Dairy Federation [IDF] World Dairy Summit. Auckland, New Zealand
[Conference Poster]Authored by: Goh, K., Singh, H., Ye, A.Read Abstract:
Sarkar, A., Goh, KKT., Ye, A., & Singh, H. (2010).
Interations of milk protei-stabilized oil-in-water emulsions in a sequential simulated oral-to-gastrointestinal model. Poster session presented at the meeting of IDF World Dairy Summit
[Conference Poster]Authored by: Ye, A.Cui, J., Ye, A., & Singh, H. (2010).
Behaviour of milk fat globules with different interfacial layers during lipase digestion in a simulated intestinal environment. Poster session presented at the meeting of Inspiration - Prosperity NZIFST Conference. Auckland, New Zealand
[Conference Poster]Authored by: Cui, J., Singh, H., Ye, A.Bateman, L., Ye, A., & Singh, H. (2010).
In vitro digestion of heat-induced β-Lactoglobulin fibrils. Poster session presented at the meeting of Inspiration - Prosperity NZIFST Conference. Auckland, New Zealand
[Conference Poster]Authored by: Singh, H., Ye, A.Ye, A. (2010, June). Temperature-dependent complexation between sodium caseinate and gum arabic: Role of hydrophobic interactions. Presented at
10th International Hydrocolloids Conference. Shanghai, China.
[Conference Oral Presentation]Authored by: Ye, A.Ye, A., Gilliland, J., & Singh, H. (2010). Temperature-dependent complexation between sodium caseinate and gum arabic: Role of hydrophobic interactions. In
The 10th International Hydrocolloids Conferenc: Abstracts(pp. 85 - 86). , 10th International Hydrocolloids Conference China: Shanghai Jiao Tong University
[Conference Abstract]Authored by: Singh, H., Ye, A.Read Abstract:
Ye, A., Cui, J., & Singh, H. (2010). In vitro digestion of milk fat with different fat globule membrane and surface layer. In
Thirteenth Food Colloids - On the Road ... From intervaces to consumers(pp. 65 - 66). , 13th Food Colloids 2010: On the road... From interfaces to consumers Spaiin: University of Granada, Spain
[Conference Abstract]Authored by: Cui, J., Singh, H., Ye, A.Read Abstract:
Ye, A. (2010, March). In vitro digestion of milk fat with different fat globule membrane and surface layer. Presented at
Food Colloids: On the road...from interfaces to consumers, Congress. Granada, Spain.
[Conference Oral Presentation]Authored by: Ye, A.Ye, A. (2009). Understanding biopolymer interactions: thermodynamic approaches from model systems to real foods.. In
238th American Chemical Society National Meeting & Exposition: ACS
[Conference Abstract]Authored by: Ye, A.Ye, A., & Singh, H. (2008). Emulsion based encapsulation systems. In
Functional Foods and Edible Oils - The Future: Conference Proceedings(pp. 84 - 85). , Functional Foods 2008: Functional Foods and Edible Oils - The Future New Zealand
[Conference Abstract]Authored by: Singh, H., Ye, A.Read Abstract:
Ye, A. (2008, April). Characteristics of rennet-casein-based model processed cheese containing maize starch: rheological properties, meltabilities and microstructures. Presented at
Food Colloids 2008: Designing structure, delivering function. Le Mans, France.
[Conference Oral Presentation]Authored by: Ye, A.Ye, A. (2008, October). Milk protein-iron complexes for delivery of iron into food products. Presented at
14th World Congress of Food Science and Technology. Shanghai, China.
[Conference Oral Presentation]Authored by: Ye, A.Ye, A., & Singh, H. (2008, November). Emulsion based encapsulation systems. Presented at
Fuctional Foods 2008: Functional Foods and Edible Oils - The Future. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.Read Abstract:
Ye, A., Hemar, Y., & Hewitt, S. (2007, February). Interactions between milk proteins and starch in an imitation cheese system.. Presented at
Milk Protein Conference II: From Molecules to Mozarella,. Massey University, Palmerston North, New Zealand,.
[Conference Oral Presentation]Authored by: Ye, A.Ye, A., Flanagan, J., & Singh, H. (2006). Characterisation and properties of stable nano-particle via electrostatic interactions between sodium caseinate and gum arabic. In
Milk Proteins: From Expression to Food Programme and Abstracts(pp. 49 - 49). , Milk Proteins: From Expression to Food New Zealand: Riddet Institute, Massey University
[Conference Abstract]Authored by: Singh, H., Ye, A.Read Abstract:
Ye, A., Flanagan, J., & Singh, H. (2006).
Properties of nano-particles formed via electrostatic interactions between sodium caseinate and gum arabic. Poster session presented at the meeting of Food Colloids 2006: Self-Assembly and Material Science. Montreux, Switzerland
[Conference Poster]Authored by: Ye, A.Ye, A., & Singh, H. (2006, April). Electrostatic interactions between lactoferrin and beta-lactoglobulin in oil-in-water emulsions. Presented at
Conference on Food Colloids 2006. Montreux, SWITZERLAND.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.Ye, A., Flanagan, J., & Singh, H. (2006, June). Manipulation of sodium caseiante-gum arabic interaction for formation of stable nano-particles. Presented at
8th International Hydrocolloids Conference.. Norwegian University of Science and Technology, NTNU, Trondheim, Norway.
[Conference Oral Presentation]Authored by: Ye, A.Ye, A., Flanagan, J., & Singh, H. (2006, February). Characterisation and properties of stable nano-particle via electrostatic interactions between sodium caseinate and gum arabic. Presented at
Milk Proteins: From Expression to Food. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Singh, H., Ye, A.Read Abstract:
Singh, H., Ye, A., & Hemar, Y. (2004, July). Coalescence of droplets in oil-in-water emulsions formed with hydrolysed milk proteins. Presented at
IFT Annual Meeting + FOOD EXPO. Las Vegas, USA.
[Conference Oral Presentation]Authored by: Ye, A.Ye, A., & Singh, H. (2004, August). Heat stability of oil-in-water emulsions formed with intact or hydrolysed whey proteins: influence of polysaccharides. Presented at
7th International Hydrocolloids Conference. Melbourne, Australia.
[Conference Oral Presentation]Authored by: Ye, A.Read Abstract:
Ye, A., Hemar, Y., & Singh, H. (2003, June). Coalescence of oil droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by xanthan addition. Presented at
The Twelfth Gums and Stabilisers for the Food Industry Conference. The North East Wales Institute Wrexham, UK.
[Conference Oral Presentation]Authored by: Ye, A.Ye, A., Singh, H., & Hemar, Y. (2004). Coalescence of oil droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by xanthan addition. In PA. Williams, & GO. Phillips (Eds.)
GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12. (pp. 415 - 422). : 12th Conference on Gums and Stabilisers for the Food Industry
[Conference Paper in Published Proceedings]Authored by: Singh, H., Ye, A.Read Online:
Ye, A., Singh, H., Taylor, MT., & Anema, SG. (2002, October). Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk. Presented at
NZIFST Annual Conference, 2002: Thought for Food.. Palmerston North, New Zealand.
[Conference Oral Presentation]Authored by: Ye, A.Ye, A., Taylor, MT., Anema, SG., & Singh, H. (2001, March). Electrophoretic characterisation of milk fat globule membrane proteins. Presented at
Australia-New Zealand Proteins Conference. Palmerson North, New Zealand.
[Conference Oral Presentation]Authored by: Ye, A.Ye, A., Singh, H., Taylor, MT., & Anema, SG. (2001, August). Electrophoretic characterisation of milk fat globule membrane proteins.. Presented at
NZIFST Annual Conference, 2001: A Food Odyssey. Dunedin, New Zealand.
[Conference Oral Presentation]Authored by: Ye, A.view less...
