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Chemistry

D-Index
58
Citations
10772
World Ranking
10740
National Ranking
25

Overview

Yacine Hemar is a researcher affiliated with the University of Auckland in New Zealand. Their work predominantly spans the domain of Agricultural and Biological Sciences, with a focus on Food Science, Nutrition and Dietetics, Molecular Biology, Materials Chemistry, and Animal Science and Zoology.

The research topics covered by Hemar include:

  • Proteins in Food Systems
  • Microencapsulation and Drying Processes
  • Polysaccharides Composition and Applications
  • Food Composition and Properties
  • Protein Hydrolysis and Bioactive Peptides
  • Meat and Animal Product Quality
  • Pickering Emulsions and Particle Stabilization

Yacine Hemar has contributed multiple papers to the scientific community, with several recent publications including:

  • Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels, 2021, Food Hydrocolloids
  • Genipin, a natural blue colorant precursor: Source, extraction, properties, and applications, 2023, Food Chemistry
  • Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening, 2020, Ultrasonics Sonochemistry
  • Formation and characterisation of high-internal-phase emulsions stabilised by high-pressure homogenised quinoa protein isolate, 2021, Colloids and Surfaces A Physicochemical and Engineering Aspects
  • Gelatin-Based Nanocomposites: A Review, 2021, Polymer Reviews

The frequent co-authors who have collaborated with Hemar include:

  • Zhi Yang
  • Lirong Cheng
  • Elliot P. Gilbert
  • Lan Luo
  • Guantian Li

Hemar publishes often in a set of key journals, with frequent contributions to:

  • Food Hydrocolloids
  • Food Chemistry
  • Ultrasonics Sonochemistry
  • Colloids and Surfaces A Physicochemical and Engineering Aspects
  • International Dairy Journal

Best Publications

  • Nano- and micro-structured assemblies for encapsulation of food ingredients

    Mary Ann Augustin;Yacine Hemar

  • Antitumor activity of mushroom polysaccharides: a review

    Lu Ren;Conrad Perera;Yacine Hemar

  • Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins

    Miguel Angel de la Fuente;Harjinder Singh;Yacine Hemar

  • Effects of storage temperature on the solubility of milk protein concentrate (MPC85)

    S.G. Anema;S.G. Anema;D.N. Pinder;R.J. Hunter;Y. Hemar

  • Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria.

    Shengpu Gao;Gillian D Lewis;Muthupandian Ashokkumar;Yacine Hemar

  • Dilatant flow of concentrated suspensions of rough particles.

    Didier Lootens;Henri van Damme;Yacine Hémar;Pascal Hébraud

  • Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water-oil-water emulsions

    Jiahong Su;John Flanagan;Yacine Hemar;Harjinder Singh

  • Antibacterial and antioxidant activities of aqueous extracts of eight edible mushrooms

    Lu Ren;Yacine Hemar;Conrad O. Perera;Gillian Lewis

  • Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides.

    Haibo Zhao;Jie Chen;Yacine Hemar;Bo Cui

  • Structure–mechanical property correlations of hydrogel forming β-sheet peptides

    Luis Manuel De Leon Rodriguez;Yacine Hemar;Jillian Cornish;Margaret Brimble

  • Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum

    Y. Hemar;M. Tamehana;P.A. Munro;H. Singh

  • Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions

    Y. Hemar;M. Tamehana;P.A. Munro;H. Singh

  • The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree.

    Xiufang Bi;Yacine Hemar;Murat O. Balaban;Xiaojun Liao

  • Effect of high-pressure treatment on various starch-in-water suspensions

    H.E. Oh;D.N. Pinder;Y. Hemar;S.G. Anema

  • Inactivation of bacteria and yeast using high-frequency ultrasound treatment.

    Shengpu Gao;Yacine Hemar;Muthupandian Ashokkumar;Sara Paturel

  • Inactivation of microorganisms by low-frequency high-power ultrasound: 2. A simple model for the inactivation mechanism

    Shengpu Gao;Gillian D Lewis;Muthupandian Ashokkumar;Muthupandian Ashokkumar;Yacine Hemar

  • Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions

    Yacine Hemar;Li Jiang Cheng;Christine M. Oliver;Luz Sanguansri

  • Quantification of high-power ultrasound induced damage on potato starch granules using light microscopy

    Yue Yue J. Zuo;Pascal Hébraud;Yacine Hemar;Muthupandian Ashokkumar

  • Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review

    Thérèse Considine;Angkana Noisuwan;Yacine Hemar;Brian Wilkinson

  • Process-induced changes in whey proteins during the manufacture of whey protein concentrates

    M.A de la Fuente;Y Hemar;M Tamehana;P.A Munro

  • Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins.

    A Ye;Y Hemar;H Singh

Frequent Co-Authors

Harjinder Singh
Harjinder Singh Massey University
Muthupandian Ashokkumar
Muthupandian Ashokkumar University of Melbourne
Aiqian Ye
Aiqian Ye Massey University
Kevin J. Stafford
Kevin J. Stafford Massey University
Skelte G. Anema
Skelte G. Anema Massey University
Siew Young Quek
Siew Young Quek University of Auckland
Mary Ann Augustin
Mary Ann Augustin Commonwealth Scientific and Industrial Research Organisation
Soottawat Benjakul
Soottawat Benjakul Prince of Songkla University
Joe M. Regenstein
Joe M. Regenstein Cornell University
Elliot P. Gilbert
Elliot P. Gilbert Australian Nuclear Science and Technology Organisation

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