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Professor Aiqian Ye
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Cited by
Year
Structuring food emulsions in the gastrointestinal tract to modify lipid digestion
H Singh, A Ye, D Horne
Progress in lipid research 48 (2), 92-100, 2009
6262009
Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications–a review
A Ye
International journal of food science & technology 43 (3), 406-415, 2008
4062008
Characterization of protein components of natural and heat-treated milk fat globule membranes
A Ye, H Singh, MW Taylor, S Anema
International Dairy Journal 12 (4), 393-402, 2002
2132002
Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic
A Ye, J Flanagan, H Singh
Biopolymers: Original Research on Biomolecules 82 (2), 121-133, 2006
1802006
Composition, structure, and digestive dynamics of milk from different species—A review
D Roy, A Ye, PJ Moughan, H Singh
Frontiers in Nutrition 7, 577759, 2020
1762020
Modulating fat digestion through food structure design
Q Guo, A Ye, N Bellissimo, H Singh, D Rousseau
Progress in Lipid Research 68, 109-118, 2017
1732017
Structural and biochemical factors affecting the digestion of protein-stabilized emulsions
H Singh, A Ye
Current Opinion in Colloid & Interface Science 18 (4), 360-370, 2013
1582013
Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk
A Ye, H Singh, MW Taylor, S Anema
Le Lait 84 (3), 269-283, 2004
1582004
Effect of gel structure on the gastric digestion of whey protein emulsion gels
Q Guo, A Ye, M Lad, D Dalgleish, H Singh
Soft matter 10 (8), 1214-1223, 2014
1512014
In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin
MR Peram, SM Loveday, A Ye, H Singh
Journal of dairy science 96 (1), 63-74, 2013
1512013
On the role of bile salts in the digestion of emulsified lipids
A Sarkar, A Ye, H Singh
Food hydrocolloids 60, 77-84, 2016
1502016
Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis
A Ye, J Cui, D Dalgleish, H Singh
Food Hydrocolloids 52, 478-486, 2016
1432016
Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate
A Ye
Food Chemistry 110 (4), 946-952, 2008
1382008
Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk
A Ye, J Cui, D Dalgleish, H Singh
Journal of dairy science 100 (1), 36-47, 2017
1372017
Evaluation of processed cheese fortified with fish oil emulsion
A Ye, J Cui, A Taneja, X Zhu, H Singh
Food research international 42 (8), 1093-1098, 2009
1372009
Structural changes of bovine milk fat globules during in vitro digestion
S Gallier, A Ye, H Singh
Journal of dairy science 95 (7), 3579-3592, 2012
1362012
Environmental stress stability of microencapsules based on liposomes decorated with chitosan and sodium alginate
W Liu, W Liu, A Ye, S Peng, F Wei, C Liu, J Han
Food chemistry 196, 396-404, 2016
1342016
Behaviour of liposomes loaded with bovine serum albumin during in vitro digestion
W Liu, A Ye, W Liu, C Liu, J Han, H Singh
Food chemistry 175, 16-24, 2015
1342015
Advances and challenges in liposome digestion: Surface interaction, biological fate, and GIT modeling
W Liu, A Ye, F Han, J Han
Advances in Colloid and Interface Science 263, 52-67, 2019
1302019
Structure and integrity of liposomes prepared from milk-or soybean-derived phospholipids during in vitro digestion
W Liu, A Ye, C Liu, W Liu, H Singh
Food Research International 48 (2), 499-506, 2012
1262012
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