The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Aiqian Ye sits on this spectrum.
This scientist: 203 publications — 34th percentile
34% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,295 publications or more.
The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Aiqian Ye sits on this spectrum.
This scientist: 67 D-Index — 62nd percentile
62% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 159 D-Index or more.
Aiqian Ye is affiliated with Massey University in New Zealand and has a research focus within the Agricultural and Biological Sciences, with a concentration on Food Science and Nutrition. Their work encompasses key subfields such as Molecular Biology, Animal Science and Zoology, and Cell Biology, reflecting a multidisciplinary approach to food and biological research.
The scientist has contributed extensively to topics involving proteins in food systems, microencapsulation and drying processes, and protein hydrolysis and bioactive peptides. Additional topics of study include meat and animal product quality, food composition and properties, as well as polysaccharides composition and applications and food chemistry and fat analysis.
Aiqian Ye has published frequently in several scientific journals. The primary publication venues include:
Recent papers highlight a focus on digestion and nutrient release mechanisms related to dairy and food protein systems. Notable recent publications include:
Frequent collaborators in research include Harjinder Singh, Siqi Li, Alejandra Acevedo-Fani, Debashree Roy, and Anant Dave, indicating a network of coauthors with whom Aiqian Ye has conducted multiple studies over time.
Their research contributions concentrate on exploring the properties and behaviors of food proteins in relation to human digestion, nutrient bioavailability, and food structure. The work often integrates biochemical and molecular biology perspectives within the context of food science and animal-derived products.
Harjinder Singh;Aiqian Ye;David Horne
Aiqian Ye
Debashree Roy;Aiqian Ye;Paul J. Moughan;Harjinder Singh
Aiqian Ye;Harjinder Singh;Michael W. Taylor;Skelte Anema
Qing Guo;Aiqian Ye;Nick Bellissimo;Harjinder Singh
Weilin Liu;Aiqian Ye;Feifei Han;Jianzhong Han
Aiqian Ye;Jian Cui;Douglas Dalgleish;Harjinder Singh
Weilin Liu;Wei Liu;Aiqian Ye;Shengfeng Peng
Aiqian Ye;Jian Cui;Douglas Dalgleish;Harjinder Singh
Aiqian Ye;John Flanagan;Harjinder Singh
Anwesha Sarkar;Aiqian Ye;Harjinder Singh
Qing Guo;Aiqian Ye;Mita Lad;Douglas Dalgleish
Harjinder Singh;Aiqian Ye
Aiqian Ye;Harjinder Singh;Michael W. Taylor;Skelte Anema
Malleswara R. Peram;Simon M. Loveday;Aiqian Ye;Harjinder Singh
S. Gallier;A. Ye;H. Singh
Xianqian Zhu;Aiqian Ye;Timothee Verrier;Harjinder Singh
A. Ye;J. Cui;A. Taneja;X. Zhu
Aiqian Ye;Jian Cui;Douglas Dalgleish;Harjinder Singh
Xin Wang;Xin Wang;Aiqian Ye;Aiqian Ye;Quanquan Lin;Jianzhong Han
Aiqian Ye
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