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Ye Aiqian
( 发布日期:2016/5/25 阅读:次)

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【中文简介】

Aiqian Ye,博士,副教授,任职于Riddet Institute, Massey University, New Zealand(新西兰梅西大学Riddet研究所),长期从事牛奶脂肪球、牛奶蛋白质、多糖、脂肪酸及其形成的乳液运载体系在食品加工、胃肠道消化过程的结构与功能变化等研究工作。2016年签约我校“千人计划”,聘期:2016年1月1日至2020年12月31日。

 

【CURRICULUM VITAE】
      PROFESSIONAL EXPERIENCE

2015 to present  Associate Professor      School of Food and Nutrition, Massey Institute of Food Science and Technology, Massey University, New Zealand

2013 to 2014     Senior Research Officer, Range 2   Riddet Institute, Massey University, New Zealand

2008 to 2012     Senior Research Officer, Range 1  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

EDUCATION HISTORY

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

AWARD:

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.

SERVICE TO PROFESSION:

Membership of American Chemical Society (ACS), USA.

Supervision of 7 Ph.D students and 2 Masters students.

Invited reviewers for more than 20 international journals.

Reviewed more than 120 submitted manuscripts for journals.

RESEARCH CAREER SUMMARY:

A. 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. Besides carrying on his research on the interactions between milk components and functionalities of milk proteins, he has broadened his research to investigate the behaviour of food structure during digestion processes and the influence of the physical properties on the digestion and absorption in body, based on the understanding obtained from his previous research. The work has been establishing a relationship between the physical properties and the nutrition of the food components. Some interesting findings have been exposed to publications.

PRESENT RESEARCH/PROFESSIONAL SPECIALITY

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 (omega-3 LC PUFA) in the novel emulsions.

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

RESEARCH OUTPUTS:

I have published more than 85 scientific papers in leading international peer-reviewed journals, 5 book chapters, more than 26 oral presentations and 19 posters in international or local 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 (> 1750 citations) and my overall h-index is 24. Furthermore, I am author of 6 world PCT patents and have 4 invited oral presentations at international conferences.

PREVIOUS RESEARCH PROJECTS

1. Research title: Microencapsulation of n-3 long chain fatty acids

Principal outcome: 2 patents and 2 published papers

Principal end-user and contact: Speirs Nutritionals Limited, New Zealand

2. Research title: Formation of low concentration dairy gel

Principal outcome: 3 patents and 1 published paper

Principal end-user and contact: New Zealand Dairy Industry, Fonterra.

3. Research title: Behaviour of fat globules and membrane proteins under different processing environments as related to milk powder manufacture

Principal outcome: 6 published papers

Principal end-user and contact: New Zealand Dairy Industry

4. Research title: Emulsifying properties of whey protein hydrolysis (WPH)

Principal outcome: 10 published papers

Principal end-user and contact: New Zealand Dairy Industry

5. Research title: Interaction of milk protein and polysaccharides

Principal outcome: 5 published papers

Principal end-user and contact: New Zealand Dairy Industry

6. Research title: Application of starch on the cheese

Principal outcome: 2 published papers

Principal end-user and contact: New Zealand Dairy Industry, Fonterra

7. Research title: Research and solve the astringency of whey protein beverage

Principal outcome: 2 publication papers and 3 confidential reports Principal end-user and contact: Pepsi Co Interantional

8. Research title: In vitro digestion behaviours of milk proteins (whey protein and casein) and milk protein-stabilized emulsions in different structures relating to processing.

Principal outcome: 6 published papers.

Principal end-user and contact: Riddet Institute, Massey University.

PUBLICATIONS IN THE PEER REVIEWED INTERNATIONAL JOURNALS

(from Scopus)

1. Ye, A., Cui, J., Dalgleish, D., & Singh, H. (2016). Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis. Food Hydrocolloids 52, 478-486.

2. Liu, W., Liu, W., Ye, A., Peng, S., Wei, F., Liu, C., & Han, J. (2016). Environmental stress stability of microencapsules based on liposomes decorated with chitosan and sodium alginate. Food Chemistry 196, 396-404.

3. Mittal, VA., Ellis, A., Ye, A., Das, S., Singh, H. (2016). Iron Binding to Caseins in the Presence of Orthophosphate. Food Chemistry, 190, 128-134.

4. Singh, H., Ye, A., Ferrua, M.J. (2015). Aspects of food structures in the digestive tract. Current Opinion in Food Science 3, 85-93.

5. Mittal, VA., Ellis, A., Ye, A., Das, S., Singh, H. (2015). Influence of calcium depletion on iron-binding properties of milk. Journal of Dairy Science, 98 (4), 2103-2113.

6. Taneja, A., Ye, A., Singh, H. (2015). Influence of protein concentration on the stability of oil-in-water emulsions formed with aggregated milk proteins during spray drying. Dairy Science & Technology, 95, 279-293. 7. Liu, W., Ye, A., Liu, W., Liu, C., Han, J., Singh, H. (2015). Behaviour of liposomes loaded with bovine serum albumin during in vitro digestion. Food Chemistry, 175, 16-24.

8. Guo, Q., Ye, A., Lad, M., Dalgleish, D., Singh, H. (2015). Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis. Food and Function 2015, 6:756-764. 9. Tercinier, L., Ye, A.

, Anema, SG., Singh, A., & Singh, H. (2014). Interactions of casein micelles with calcium phosphate particles. Journal of Agricultural and Food Chemistry, 62, 5983-5992. 10. Loveday, SM., Ye, A., Anema, SG., Singh, H. (2014). Tuning heat-induced colloidal aggregation of whey proteins, sodium caseinate and gum arabic: Effect of protein composition, preheating and gum arabic level. Food Research International, 62, 128-136. 11. Guo, Q., Ye, A., Lad, M., Dalgleish, D., Singh, H. (2014). Behaviour of whey protein emulsion gel during oral and gastric digestion: Effect of droplet size. Soft Matter, 10, (23), 4173-4183. 12. Guo, Q., Ye, A., Lad, M., Dalgleish, D., Singh, H. (2014). Effect of gel structure on the gastric digestion of whey protein emulsion gels. Soft Matter, 10, 1214 – 1223. 13. Liang, Y., Matia-Merino, L., Patel, H., Ye, A., Gillies, G., Golding, M. (2014). Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate. Food Hydrocolloids. 41, 332-342. 14. Zhu, X., Ye, A., Teo, H.J., Lim, S.J., Singh, H. (2014) Oxidative stability of fish oil-in-water emulsions under high-pressure treatment. International Journal of Food Science and Technology. 49 (6), 1441-1448. 15. Liang, Y., Gillies, G., Patel, H., Matia-Merino, L., Ye, A., Golding, M. (2014). Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides. Food Hydrocolloids 36, 245-255. 16. Ye, A., Zhu, X., Singh, H. (2013). An Oil-in-Water Emulsion System Stabilized by Protein-Coated Nano-Emulsion Droplets. Langmuir, 29(47), 14403-14410.

17. Loveday, SM., Ye, A., Anema, SG., Singh, H. (2013). Heat–induced colloidal interactions of whey proteins, sodium caseinate and gum arabic in binary and ternary mixtures. Food Research International, 54 (1), 111-117. 18. Gallier, S., Zhu, X.Q., Rutherfurd, S.M., Ye, A., Moughan, P.J., Singh, H. (2013). In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. II. Upper digestive tract digestion. Food Chemistry, 141 (3), 3215-3223. 19. Li, J., Ye, A., Lee, S.J., Singh, H. (2013). Physicochemical behaviour of WPI-stabilized emulsions in< i> in vitro</i> gastric and intestinal conditions. Colloids and Surfaces B: Biointerfaces, 111, 80-87. 20. Liang, Y., Patel, H., Matia-Merino, L., Ye, A., Golding, M. (2013). Effect of pre-and post-heat treatments on the physicochemical, microstructural and rheological properties of milk-protein-concentrate-stabilised oil-in-water emulsions. International Dairy Journal, 32 (2) , 184-191. 21. Gallier, S., Cui, J., Olson, T.D., Rutherfurd, S.M., Ye, A., Moughan, P.J., Singh, H. (2013). In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. I. Gastric digestion. Food Chemistry, 141 (3), 3273-3281. 22. Singh, H., Ye, A. (2013). Structural and biochemical factors affecting the digestion of protein-stabilized emulsions. Current Opinion in Colloid & Interface Science, 18 (4), 360-370.

23. Guo, Q., Ye, A., Lad, M., Dalgleish, D., Singh, H. (2013). The breakdown properties of heat-set whey protein emulsion gels in the human mouth. Food Hydrocolloids, 33, 215-224.

24. Liang, Y., Patel, H., Matia-Merino, L., Ye, A., Golding, M. (2013). Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability mapcharacterisation approach. Food Hydrocolloids, 33, (2), 297-308.

25. Liu, W., Ye, A., Liu, W., Liu, C., Singh, H. (2013). Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids. Journal of Dairy Science. 96, (4), 2061-2070.

26. Peram, M.R., Loveday, S.M., Ye, A., Singh, H In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin Journal of Dairy Science, 96, (1), 63-74.

27. Liu, W., Liu, W., Ye, A., Liu, C., Singh, H. (2013). Liposomes as food ingredients and nutraceutical delivery systems. Agro Food Industry Hi-Tech, 24, (2), 68-71.

28. Ye, A., Cui, J., Zhu, X., Singh, H. (2013). Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions. Food Chemistry 139: 681–688

 


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