Dr Aiqian Ye

Research work:

• The physical and chemical characteristics of food components, interactions during processing, and functionality in food systems, such as texture, appearance, shelf-life and nutrition.
• The relationships between structure and functional properties of milk proteins and fat in food colloids e.g. emulsion and drink.
• The behaviour of food structure during digestion processes and the influence of the physical properties on the digestion and absorption in body.

Selected Publications:

• Ye, A., & Taylor, S. (2009). Characterization of cold-set gels produced from heated emulsions stabilized by whey protein. International Dairy Journal, 19, 721-727.
  Singh, H.,
• Ye, A., & Horne, D. (2009). Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. Progress in Lipid Research, 48, 92-100.
• Ye, A., Flanagan, J., & Singh, H. (2006). Formation of stable nano-particles via electrostatic interactions between sodium caseinate and gum arabic. Biopolymers, 82, 121-133.
• Ye, A., & Singh, H. (2006). Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interaction with -lactoglobulin. Journal of Colloid and Interface Science, 295, 249-254.
• Ye, A., Singh, H., & Anema, S. (2004). High Pressure-induced Interactions Between The Milk Fat Globule Membrane Proteins And Skim Milk Proteins In Whole Milk. Journal of Dairy Science, 87, 4013-4022.
• Ye, A., Singh, H., & Hemar, Y. (2004). Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolysed whey proteins. Journal of Agricultural and Food Chemistry, 52, 5491-5498.
• Ye, A., Singh, H., Taylor, M.T., & Anema, S. (2002). Characterization of protein components of natural and heat-treated milk fat globule membranes. International Dairy Journal, 12, 393-402.      
• Ye, A., & Singh, H. (2000). Influence of calcium chloride addition on the properties of emulsions stabilized by whey protein concentrate. Food Hydrocolloids, 14, 337-346.

Awards and Honours:

• Awarded Massey University Research Medal – early career (2009) for distinction in research.
• Finalist of Young Scientist Award 2009 in the Division of Agricultural and Food Chemistry (AGFD) of American Chemical Society (ACS).
• Membership of American Chemical Society (ACS), USA.
• Awarded Top Reviewer (2007-2009) of Food Hydrocolloids Journal for ‘exceptional contribution to the quality and success’ of the journal.