Associate Professor AiQian Ye staff profile picture

Contact details +64 (06) 356 9099  ext. 84269

Associate Professor AiQian Ye Food Science and Technology

Associate Professor

Riddet Institute

In his current position, Aiqian Ye has been involved in a range of academic, research and practical activities, including leading and organising research projects, supervising technicians and research associates, supervising postgraduate students (Ph.D and Masters), publishing papers and servicing profession and industry.  His research contributions have been widely recognised in excellence by international colleagues through presentations at international conferences, publications in the top journals of food science and technology and fundamental research; many of these publications have been highly cited by international colleagues. Based on these recognised contributions, he has been invited as peer reviewer for more than 20 top international journals and reviewed more than 110 submitted manuscripts and 1 book in the discipline. Moreover, he has been involved in translating his research findings to applications for world food companies.

His excellent research has also been recognised by the awarding Massey University Research Medal 2009—early careers. He was also the Finalist of Young Scientist Award 2009 in the Division of Agricultural and Food Chemistry (AGFD) of American Chemical Society (ACS).

During his career, Dr. Ye has published 80 scientific papers in leading international peer-reviewed journals. Dr. Ye is first author or corresponding author in 68% (54 papers) of those published papers. Most of these papers were published in journals that rank in the top 10% in the Food Science and Technology area. Some of the papers have also been published in high impact factor fundamental colloids and physical science journals e.g. Langmuir and Progress in Lipid Research. These publications have been extensively cited by other researches (> 1200 citations (from Scopus)) and his overall h-index is 20. A paper published in Progress in Lipid Research (impact factor = 12.96) was awarded to Top Cited Article 2008-2010 by Elsevier. A paper published in Int. J. Food Sci. Tech. (2008) was Top (No. 1) most cited paper in the journal during past 5 years. Dr. Ye has also written 5 book chapters, presented more than 20 presentations at international conferences and filed several industry reports for food companies. Furthermore, he is author of 6 world PCT patents with the principal inventor in 3 patents. Details of these activities are provided in the application below and his attached Curriculum Vitae.

He is involved in 5 projects which transfer his research findings to applications for food companies, including Pepsi-Co International, USA; Fonterra, NZ, Goodman Field Ltd, NZ, Mitsubishi-kagaku foods Co., Ltd, Japan, Megmilk Snow Brand Co., Ltd. Japan.

For his research on the novel structured emulsion for microencapsulation, the New Zealand Herald news, Otago Standard newspaper, WTV channel and Radio interviewed Dr. Ye and reported his research achievements, which will benefit New Zealand’s economic and industry.  

Dr Ye was appointed in the Riddet Institute, as a Senior Research Officer in 2008. He obtained Ph.D from Massey University in 2003, and worked as a Postdoctoral Researcher in the Riddet Institute to 2005. He then worked at the Fonterra Research Centre as a Research Scientist for 3 years.

Aiqian's research focused on physical and chemical characteristics of food components, interactions during processing and digestion.  His work was to understand the relationships between structure and functional properties of milk proteins and fat, to investigate the interactions of minerals (calcium and iron) with proteins during processing and fortification of minerals. 

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Professional

Contact details

  • Ph: 06 3505072
    Campus: Turitea

Qualifications

  • PhD - Massey Universtiy (2003)

Research Expertise

Research Interests

His research focused on physical and chemical characteristics of food components, interactions during processing, and functionality in food systems, especial in dairy products, such as texture, appearance, shelf-life and nutrition. His research experiences were to understand the relationships between structure and functional properties of milk proteins and fat in food, to investigate the interactions of minerals (calcium and iron) with milk proteins during dairy processing and fortification of minerals in dairy products, and characterisation of milk proteins and polysaccharides interactions in solutions and emulsions. He has now broadened his research to investigate the behaviour of food structure during digestion processes and the influence of the physical properties on the digestion and absorption in body, based on the understanding obtained from his previous research. The work will establish a relationship between the physical properties and the nutrition of the food components.

Thematics

Future Food Systems

Area of Expertise

Field of research codes
Other Technology (109900): Technology (100000)

Keywords

Dairy, Emulsions, Food, Colloid and Surface, processing and digestion.

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 6 4
Team Member 0 3

Research Outputs

Journal

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: Dave, A., Singh, H., Ye, A.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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: Moughan, P., Singh, H., Ye, A.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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: Archer, R., Jones, J., Singh, H., Ye, A.
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.
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.
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.
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.
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.
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.
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., Gilliland, J., Jameson, G., Singh, H., Ye, A.
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.
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.
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.
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: Gilliland, J., Singh, H., Ye, A.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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: Ye, A.
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.
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.
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.
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.
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: 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: 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.
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.
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: Ye, A.
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.
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: Goh, K., Ye, A.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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: Singh, H., Ye, A.

Book

Liu, W., Ye, AM., & Singh, H. (2015). Progress in applications of liposomes in food systems. In LMC. Sagis (Ed.) Microencapsulation and Microspheres for Food Applications. (pp. 151 - 170). : Academic Press
[Chapter]Authored by: Singh, H., Ye, A.
Singh, H., & Ye, A. (2014). Interactions and Functionality of Milk Proteins in Food Emulsions. In H. Singh, M. Boland, & AK. Thompson (Eds.) Milk Proteins: From expression to food. (pp. 359 - 386). USA: Academic Press
[Chapter]Authored by: Singh, H., Ye, A.
Singh, H., Ye, A., & Thompson, A. (2009). Nanoencapsulation systems based on milk proteins and phospholipids. (pp. 131 - 142).
[Chapter]Authored by: Singh, H., Ye, A.
Singh, H., & Ye, A. (2008). Interactions and Functionality of Milk Proteins in Food Emulsions. In Milk Proteins. (pp. 321 - 345).
[Chapter]Authored by: Singh, H., Ye, A.Edited by: Boland, M.
Ye, A., & Singh, H. (2007). Electrostatic interactions between Lactoferrin and β-Lactoglobulin in oil-in-water emulsions. In E. Dickinson, & ME. Leser (Eds.) Food colloids: Self-assembly and material science. (pp. 167 - 175). United Kingdom: The Royal Society of Chemistry
[Chapter]Authored by: Singh, H., 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. Willianms,, & . Phillips, G.O. (Eds.) Gums and Stabilisers for the Food Industry. (pp. 415 - 422). Cambridge, UK,: The Royal Society of Chemistry,
[Chapter]Authored by: Singh, H., Ye, A.

IP

Ellis, A., Singh, H., Ye, A., Hall, C., Das, S., Taneja, N., . . . Olney, SD.(2015). . 704054: New Zealand: An improved beverage and method of manufacture
[Patent]Authored by: Singh, H., Ye, A.
Mittal, V., Ellis, AM., Das, S., Ye, A., & Singh, H.(2013). . WO2013191568 A1: Mineral fortification process and its uses
[Patent]Authored by: Singh, H., Ye, A.
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.
Ye, A.(2008). . PCT/ WO2008130251, •US 2010119682 (A1), NZ 554742(A), EP 2148891 (A1), AU 2008241633 (A1): Protein emulsion gels and processes for their preparation
[Patent]Authored by: Ye, A.
Ye, A., & Taylor, S.(2008). . WO2008130252 (A1), US 2010143567(A1), NZ 554743(A), EP 2148577 (A1), AU 2008241634 (A1): Dairy product and process
[Patent]Authored by: Ye, A.
Ye, A., & Taylor, S.(2008). . WO2008130253, US 2010136166 (A1), NZ 554744 (A), EP 2146585 (A1), AU 2008241635 (A1): Dairy product and process
[Patent]Authored by: Ye, A.
Singh, H., Zhu, X., & Ye, A.(2008). . PCT/WO 2006/115420 A1, US 2009029017 (A1), NZ 562745 (A), JP 2008538916 (A), EP 1876905 (A1): Lipid encapsulation
[Patent]Authored by: Ye, A.

Report

Ye, A., Towler, C., Gilliland, J., Taneja, A., & Singh, H.Astringency in acid whey protein beverages.
[Technical Report]Authored by: Ye, A.
Towler, C., Ye, A., & Gilliland, J.Sensory evaluation--astringency of acid protein beverages.
[Technical Report]Authored by: Ye, A.

Conference

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.
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.
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.
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.
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.
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.
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.
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.
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: Archer, R., Singh, H., Ye, A.
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.
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.
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.
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.
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.
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.
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.
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: Gilliland, J., Singh, H., Ye, A.
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.
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.
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.
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.
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.
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.
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.
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.

Other

Ye, A. (2009). Massey announces its highest research award winners. (pp. 13 - 13).
[Other]Authored by: Ye, A.

Supervision and Teaching

Summary of Doctoral Supervision

Position Current Completed
Supervisor 5 2
Co-supervisor 6 4

Teaching

supervised 7 PhD students and 2 Masters students.

Current Doctoral Supervision

Supervisor of:

  • Haroon Qazi - Doctor of Philosophy
    Nano-carriers for delivery of bioactive compounds in food systems
  • Lirong Cheng - Doctor of Philosophy
    Physico-chemical properties and stability of nano-droplet stabilized emulsions
  • Nan Luo - Doctor of Philosophy
    Structured emulsion gel systems for delivery of bioactive compounds
  • Siqi Li - Doctor of Philosophy
    Understanding the impact of New Zealand milk seasonality on product quality
  • Chih-Chieh Chuang - Doctor of Philosophy
    Food Protein Molecular Interactions

Co-supervisor of:

  • Xin Wang - Doctor of Philosophy
    Dynamic digestion behavior of dairy-based foods
  • Taciana Lunelli - Doctor of Philosophy
    Functional foods for prevention of Alzheimer's disease
  • Natasha Nayak - Doctor of Philosophy
    Complex emulsion systems in the gastrointestinal tract
  • Debashree Roy - Doctor of Philosophy
    Structural changes in milk during digestion
  • Geeshani Somaratne - Doctor of Philosophy
    Role of food material properties on the mechanisms of solid food disintegration during gastric digestion
  • Sewuese Okubanjo - Doctor of Philosophy
    Nested Food Emulsions: Structure, Oxidative stability and Applications

Completed Doctoral Supervision

Supervisor of:

  • 2016 - Lucile Tercinier - Doctor of Philosophy
    Study of the interactions between milk proteins and hydroxyapatite particles
  • 2015 - Qing Guo - Doctor of Philosophy
    Behaviour of Emulsion Gels in the Human Mouth and Simulated Gastrointestinal Tract

Co-supervisor of:

  • 2016 - Amit Taneja - Doctor of Philosophy
    Spray Dried Milk-Protein Stabilized Emulsions with High Oil Content
  • 2015 - Vikas Mittal - Doctor of Philosophy
    Interaction of iron, protein and orthophosphate in milk systems
  • 2014 - Yichao Liang - Doctor of Philosophy
    Effect of Ingredient Interactions and Heat Treatment on the Structure and Stability of Dairy based Oil-in Water Emulsions
  • 2009 - Daniel Ries - Doctor of Philosophy
    Studies on the antioxidant activity of milk proteins in model oil-in-water emulsions

Media and Links

Media

  • 16 Jan 2015 - Newspaper
    The New Zealand Herald news report
    The New Zealand Herald reports Massey scientist Dr. Aiqian Ye's work on enhancing health benefits with the title "Kiwi ingenuity gets best out of food" companying a photo of Dr Ye. The report say "Th
  • 16 Jan 2015 - Television
    WTV (Channel 28) of New Zealand report Dr. Ye work
    WTV (Channel 28) of New Zealand report Dr. Ye work on enhancing health benefits using developed technology Nanoemulsion droplets shell technology to micrencapsulated Omega-3.

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