World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
67
Citations
12690
World Ranking
7087
National Ranking
11

Overview

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:

  • Food Hydrocolloids (22 publications)
  • Journal of Dairy Science (14 publications)
  • Food Research International (8 publications)
  • Current Research in Food Science (8 publications)
  • Food & Function (8 publications)

Recent papers highlight a focus on digestion and nutrient release mechanisms related to dairy and food protein systems. Notable recent publications include:

  • "Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions," 2021, Food Hydrocolloids
  • "Composition, Structure, and Digestive Dynamics of Milk From Different Species-A Review," 2020, Frontiers in Nutrition
  • "Food material properties as determining factors in nutrient release during human gastric digestion: a review," 2020, Critical Reviews in Food Science and Nutrition
  • "Preparation, formation mechanism and in vitro dynamic digestion behavior of quercetin-loaded liposomes in hydrogels," 2020, Food Hydrocolloids
  • "Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure," 2022, Food Hydrocolloids

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.

Best Publications

  • Structuring food emulsions in the gastrointestinal tract to modify lipid digestion.

    Harjinder Singh;Aiqian Ye;David Horne

  • Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review

    Aiqian Ye

  • Composition, Structure, and Digestive Dynamics of Milk From Different Species-A Review.

    Debashree Roy;Aiqian Ye;Paul J. Moughan;Harjinder Singh

  • Characterization of protein components of natural and heat-treated milk fat globule membranes

    Aiqian Ye;Harjinder Singh;Michael W. Taylor;Skelte Anema

  • Modulating fat digestion through food structure design.

    Qing Guo;Aiqian Ye;Nick Bellissimo;Harjinder Singh

  • Advances and challenges in liposome digestion: Surface interaction, biological fate, and GIT modeling.

    Weilin Liu;Aiqian Ye;Feifei Han;Jianzhong Han

  • Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis

    Aiqian Ye;Jian Cui;Douglas Dalgleish;Harjinder Singh

  • Environmental stress stability of microencapsules based on liposomes decorated with chitosan and sodium alginate.

    Weilin Liu;Wei Liu;Aiqian Ye;Shengfeng Peng

  • Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk

    Aiqian Ye;Jian Cui;Douglas Dalgleish;Harjinder Singh

  • Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic.

    Aiqian Ye;John Flanagan;Harjinder Singh

  • On the role of bile salts in the digestion of emulsified lipids

    Anwesha Sarkar;Aiqian Ye;Harjinder Singh

  • Effect of gel structure on the gastric digestion of whey protein emulsion gels

    Qing Guo;Aiqian Ye;Mita Lad;Douglas Dalgleish

  • Structural and biochemical factors affecting the digestion of protein-stabilized emulsions

    Harjinder Singh;Aiqian Ye

  • Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk

    Aiqian Ye;Harjinder Singh;Michael W. Taylor;Skelte Anema

  • In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin

    Malleswara R. Peram;Simon M. Loveday;Aiqian Ye;Harjinder Singh

  • Structural changes of bovine milk fat globules during in vitro digestion

    S. Gallier;A. Ye;H. Singh

  • Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase.

    Xianqian Zhu;Aiqian Ye;Timothee Verrier;Harjinder Singh

  • Evaluation of processed cheese fortified with fish oil emulsion

    A. Ye;J. Cui;A. Taneja;X. Zhu

  • The formation and breakdown of structured clots from whole milk during gastric digestion

    Aiqian Ye;Jian Cui;Douglas Dalgleish;Harjinder Singh

  • Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model

    Xin Wang;Xin Wang;Aiqian Ye;Aiqian Ye;Quanquan Lin;Jianzhong Han

  • Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate.

    Aiqian Ye

Frequent Co-Authors

Harjinder Singh
Harjinder Singh Massey University
Skelte G. Anema
Skelte G. Anema Massey University
Yacine Hemar
Yacine Hemar University of Auckland
Douglas G. Dalgleish
Douglas G. Dalgleish University of Guelph
Didier Dupont
Didier Dupont Institut Agro, France
Fang Zhong
Fang Zhong Jiangnan University
Paul J. Moughan
Paul J. Moughan Massey University
Chengmei Liu
Chengmei Liu Nanchang University
Wei Liu
Wei Liu Nanchang University
Geoffrey B. Jameson
Geoffrey B. Jameson Massey University

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