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Ye Aiqian
( 发布日期:2020/11/25 阅读:次)



2016-present   Associate Professor, Massey Institute of Food Science and Technology, School of Food and Nutrition, Massey University, New Zealand

2008 to 2015     Senior Research Officer, Riddet Institute, Massey University, New Zealand

2005 to 2008     Research Scientist, Fonterra Research Centre, New Zealand

2002 to 2005     Research Officer, Riddet Centre, Massey University, New Zealand

1985 to 1996     Lecturer, Food Science and Engineering Department, Fujian Agricultural University, China


2000 to 2003    Ph.D Massey University, New Zealand

                         Major:Food Technology  NZ Dairy Board scholarship

1997 to 1999    M.Tech(1st class Hons)  Massey University, New Zealand

                         Major:Food Technology

1979 to 1983    BEng  FuZhou University, Fuzhou, China

                         Major:Food Engineering


       Massey University Research Medals 2009—early careers award.

       Finalist of Young Scientist Award 2009 in the Division of Agricultural and Food Chemistry (AGFD) of American Chemical Society (ACS).

       Top reviewer in 2007-2009, Food Hydrocolloids journal (Impact Factor = 4.28), Elsevier.

      Top Cited Article 2008-2010 awarded by Elsevier for “Progress in Lipid Research” journal (Impact Factor = 12.96). Singh, H., Ye, A., & Horne, D. (2009). Structuring food emulsions in the gastrointestinal tract to modify lipid digestion, 48, 92-100.

       A paper published in Int. J. Food Sci. Tech. was Top (No. 1) most cited paper in the journal during past 5 years. 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.


       - Membership of American Chemical Society (ACS), USA.

       - Supervision of 16 Ph.D students and 6 Master students.

       - Invited reviewers for more than 20 international journals.


      Associate Professor Aiqian Ye gained his Ph.D degree in Food Technology at Massey University, New Zealand. His research focused on physical and chemical characteristics of milk components, interactions during processing, and functionality in food systems, such as texture, appearance, shelf-life and nutrition. His research has made contribution to our understanding of the relationships between structure and functional properties of milk proteins and fat in food. His work has been published in high impact international food and dairy as well as some fundamental science journals and conference presentations. Some papers have attracted high citation ratings.

      In 2005, Dr. Ye moved to Fonterra Research Centre to continue his research work and practiced the application of the research findings on New Zealand dairy industry. The fundamental concepts developed in his work on milk protein-based colloidal systems have had a significant impact on the food industry. Some knowledge and research findings have led to development of new products and processes. After moving back to Massey University in 2008, Dr. Ye has been working for Riddet Institute, a Centre of Research Excellence (CoRE) of New Zealand, as a Senior Research Scientist and Associate Professor. Follow up with the understanding obtained from his previous research on the food structure and interactions during processing, he has broadened his research to investigate the behaviour of nutrients during digestion processes and the biological fate of food components during GI tract. The work has been establishing a relationship between the physicochemical properties and the nutrition of the food components.


       - Adsorption behaviours of milk proteins and stability of milk proteins-stabilized emulsions.

       - Behaviours of milk fat globules and milk protein-stabilized emulsions in gastric and intestinal environments.

       - Digestion behaviours of milk proteins (whey protein and casein) in different structures relating to processing.

       - Interactions of minerals (calcium and iron) with milk proteins during dairy processing and fortification of minerals in dairy products.

       - Characterisation of milk proteins and polysaccharides interactions in solutions and emulsions.

       - Encapsulation of omega-3 long-chain polyunsaturated fatty acids and bioactive compounds in the novel emulsions.

       - Behaviours of milk fat globule and MFGM proteins during processing of milk powder.

       - In vitro bioavailability of bioactive compounds microencapsulated in the food emulsion systems.


       I have published more than 114 scientific papers in leading international peer-reviewed journals, 6 book chapters, more than 26 oral presentations and some posters in international conferences and several industry reports. Most of these papers were published in top journals in food Science and Technology area. Some of papers have also been published in high impact factor fundamental colloids and physical science journals such as “Progress in Lipid Research” journal (Impact Factor = 12.96), Langmuir and Soft Matter. These publications have been extensively cited by other researches (> 4100 citations) and my overall h-index is 38. Furthermore, I am author of 10 would PCT patents.


       Selected peer-reviewed journal articles.

       Overall h-index is 38, total citations > 4100.

      1. 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, 6614-6624.

      2. 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,

      3. Ye*, A., Liu, W., Cui, J., Kong, X., Roy, D., Kong, Y., Han, J., Singh. H. (2019). Coagulation Behaviour of Milk under Gastric Digestion: Effect of Pasteurisation and Ultra-high temperature treatment. Food Chemistry, 286, 216?225.

     4. Luo, N., Ye*, A., Wolber, F.M., 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.

      5. Okubanjo, SS., Loveday, S.M., Ye, A., Wilde, P.J., Singh, H. (2019). Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation. Journal of Agricultural and Food Chemistry, DOI: 10.1021/acs.jafc.8b02871.

      6. Liu, W., Ye, A., Han, F., Han, J. (2019). Advances and challenges in liposome digestion: Surface interaction, biological fate, and GIT modelling. Advances in Colloid and Interface Science, 263, 52?67.

      7. 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, pp. 272-282.

      8. Zhang, J., Han, J., Ye, A., Liu, W., Tian, M., Lu, Y., Wu,K., Liu, L., Lou, MP. (2019). Influence of Phospholipids Structure on the Physicochemical Properties and In Vitro Digestibility of Lactoferrin-Loaded Liposomes. Food Biophysics,

      9. Dave, A.C., Ye, A., Singh, H. (2019). Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.). Food Chemistry, 276, 129-139.

      10. Tian, M., Han, J., Ye, A., (...), Wei, F., 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, 2677-2684.

     11. 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.

      12. Liu, W., Lu, J., Ye, A., (...), Wei, F., Han, J. (2018). Comparative performances of lactoferrin-loaded liposomes under in vitro adult and infant digestion models. Food Chemistry, 258, 366-373.

      13. 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.

      14. Mittal, VA., Ellis, A., Ye, A., Das, S., Singh, H. (2018). The adsorption of orthophosphate onto casein-iron precipitates. Food Chemistry. 239, 17-22.

     15. 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.

      16. 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.

      17. 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.

     18. 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, 36-47.

      19. Mittal, VA., Ellis, A., Ye, A., Das, S., Singh, H. (2018). The adsorption of orthophosphate onto casein-iron precipitates. Food Chemistry. 239, 17-22.

      20. 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.

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