Lista de obras - Aiqian Ye - Dominio Público Uruguay

Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with beta-lactoglobulin

scientific article published on 31 August 2005

Adsorption of milk proteins on to calcium phosphate particles

artículo científico publicado en 2012

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

scientific article published on 27 November 2018

Behaviour of fat globules and membrane proteins under different processing environments as related to milk powder manufacture

2003 doctoral thesis by Aiqian Ye at Massey University

Behaviour of liposomes loaded with bovine serum albumin during in vitro digestion.

artículo científico publicado en 2014

Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size.

artículo científico publicado en 2014

Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk

artículo científico publicado en 2008

Characterisation of ice cream containing flaxseed oil

scholarly article

Characterization of egg white gel microstructure and its relationship with pepsin diffusivity

scholarly article

Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment

scientific article published on 10 February 2019

Comparative performances of lactoferrin-loaded liposomes under in vitro adult and infant digestion models.

artículo científico publicado en 2018

Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes

artículo científico publicado en 2020

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

artículo científico publicado en 2020

Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: tuning the rheological properties by adjusting the hemp globulin : caseinate ratio

artículo científico publicado en 2020

Destructuring and restructuring of foods during gastric digestion

artículo científico publicado en 2020

Digestive diversity and kinetic intrigue among heated and unheated β-lactoglobulin species.

artículo científico publicado en 2014

Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis

artículo científico publicado en 2015

Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation

artículo científico publicado en 2019

Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment

artículo científico publicado en 2020

Dynamic in vitro gastric digestion of infant formulae made with goat milk and cow milk: Influence of protein composition

scholarly article

Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions

artículo científico publicado en 2013

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

artículo científico publicado en 2014

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

artículo científico publicado en 2016

Effect of seasonal variations on the acid gelation of milk

scientific article published on 03 April 2020

Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt

scientific article published on 10 December 2020

Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion

artículo científico publicado en 2020

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

scientific article published on 16 September 2015

Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch

artículo científico publicado en 2004

Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion

artículo científico publicado en 2019

Food material properties as determining factors in nutrient release during human gastric digestion: a review

artículo científico publicado en 2020

Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium

scientific article published on 26 April 2012

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

artículo científico publicado en 2006

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

artículo científico publicado en 2013

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

artículo científico publicado en 2018

Gelation of milks of different species (dairy cattle, goat, sheep, red deer, and water buffalo) using glucono-δ-lactone and pepsin

artículo científico publicado en 2020

High-pressure-induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk

artículo científico publicado en 2004

In Vitro Digestion of β-Lactoglobulin Fibrils Formed by Heat Treatment at Low pH ⬇️

artículo científico publicado el 8 de septiembre de 2010

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

artículo científico publicado en 2012

In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. I. Gastric digestion

artículo científico publicado en 2013

In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. II. Upper digestive tract digestion

artículo científico publicado en 2013

In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy

scholarly article

Influence of NaCl addition on the properties of emulsions formed with commercial calcium caseinate

scholarly article

Influence of Polysaccharides on the Rate of Coalescence in Oil-in-Water Emulsions Formed with Highly Hydrolyzed Whey Proteins

scientific article published on 01 August 2004

Influence of calcium chloride addition on the properties of emulsions formed with milk protein products

1999 master's thesis by Aiqian Ye at Massey University

Influence of calcium depletion on iron-binding properties of milk

artículo científico publicado en 2015

Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions ⬇️

artículo científico publicado el 11 de enero de 2012

Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages at low pH ⬇️

artículo científico publicado el 1 de diciembre de 2011

Interactions of casein micelles with calcium phosphate particles.

artículo científico publicado en 2014

Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator.

artículo científico publicado en 2004

Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin

artículo científico publicado en 2005

Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- and Ultra-Small-Angle Neutron Scattering

artículo científico publicado en 2019

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

artículo científico publicado en 2008

Iron binding to caseins in the presence of orthophosphate.

artículo científico publicado en 2015

Kinetic stability and membrane structure of liposomes during in vitro infant intestinal digestion: Effect of cholesterol and lactoferrin

artículo científico publicado en 2017

Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging

scientific article published on 08 August 2019

Modulating fat digestion through food structure design

artículo científico publicado en 2017

Oil-in-water emulsion system stabilized by protein-coated nanoemulsion droplets

artículo científico publicado en 2013

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

Oral processing of emulsion systems from a colloidal perspective ⬇️

artículo científico publicado en 2016

Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions

artículo científico publicado en 2013

Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages ⬇️

artículo científico publicado el 3 de mayo de 2012

Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk ⬇️

artículo científico publicado el 1 de junio de 2011

Re-formation of Fibrils from Hydrolysates of β-Lactoglobulin Fibrils during in Vitro Gastric Digestion ⬇️

artículo científico publicado el 4 de agosto de 2011

Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion

artículo científico publicado en 2020

Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system

scientific article published on 17 July 2019

Self-Assembled Micelles Based on OSA-Modified Starches for Enhancing Solubility of β-Carotene: Effect of Starch Macromolecular Architecture

artículo científico publicado en 2019

Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids

artículo científico publicado en 2013

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

Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.)

artículo científico publicado en 2018

Structural and physicochemical changes in almond milk during in vitro gastric digestion: impact on the delivery of protein and lipids

artículo científico publicado en 2020

Structural and rheological properties of the clots formed by ruminant milks during dynamic in vitro gastric digestion: Effects of processing and species

artículo científico publicado en 2022

Structural changes in cow, goat, and sheep skim milk during dynamic in vitro gastric digestion

scientific article published on 10 December 2020

Structural changes of bovine milk fat globules during in vitro digestion

artículo científico publicado en 2012

Structural characterization and biological fate of lactoferrin-loaded liposomes during simulated infant digestion

scientific article published on 24 January 2019

Structure of whey protein emulsion gels containing capsaicinoids: Impact on in-mouth breakdown behaviour and sensory perception

artículo científico publicado en 2019

Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

artículo científico publicado en 2008

Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: effect of heat treatment

artículo científico publicado en 2010

The adsorption of orthophosphate onto casein-iron precipitates

artículo científico publicado en 2017

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

artículo científico publicado en 2016

Lista de obras de Aiqian Ye

Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with beta-lactoglobulin

Adsorption of milk proteins on to calcium phosphate particles

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

Behaviour of fat globules and membrane proteins under different processing environments as related to milk powder manufacture

Behaviour of liposomes loaded with bovine serum albumin during in vitro digestion.

Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size.

Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk

Characterisation of ice cream containing flaxseed oil

Characterization of egg white gel microstructure and its relationship with pepsin diffusivity

Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment

Comparative performances of lactoferrin-loaded liposomes under in vitro adult and infant digestion models.

Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes

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

Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: tuning the rheological properties by adjusting the hemp globulin : caseinate ratio

Destructuring and restructuring of foods during gastric digestion

Digestive diversity and kinetic intrigue among heated and unheated β-lactoglobulin species.

Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis

Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation

Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment

Dynamic in vitro gastric digestion of infant formulae made with goat milk and cow milk: Influence of protein composition

Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions

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

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

Effect of seasonal variations on the acid gelation of milk

Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt

Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion

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

Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch

Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion

Food material properties as determining factors in nutrient release during human gastric digestion: a review

Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium

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

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

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

Gelation of milks of different species (dairy cattle, goat, sheep, red deer, and water buffalo) using glucono-δ-lactone and pepsin

High-pressure-induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk

In Vitro Digestion of β-Lactoglobulin Fibrils Formed by Heat Treatment at Low pH ⬇️

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

In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. I. Gastric digestion

In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. II. Upper digestive tract digestion

In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy

Influence of NaCl addition on the properties of emulsions formed with commercial calcium caseinate

Influence of Polysaccharides on the Rate of Coalescence in Oil-in-Water Emulsions Formed with Highly Hydrolyzed Whey Proteins

Influence of calcium chloride addition on the properties of emulsions formed with milk protein products

Influence of calcium depletion on iron-binding properties of milk

Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions ⬇️

Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages at low pH ⬇️

Interactions of casein micelles with calcium phosphate particles.

Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator.

Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin

Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- and Ultra-Small-Angle Neutron Scattering

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

Iron binding to caseins in the presence of orthophosphate.

Kinetic stability and membrane structure of liposomes during in vitro infant intestinal digestion: Effect of cholesterol and lactoferrin

Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging

Modulating fat digestion through food structure design

Oil-in-water emulsion system stabilized by protein-coated nanoemulsion droplets

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

Oral processing of emulsion systems from a colloidal perspective ⬇️

Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions

Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages ⬇️

Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk ⬇️

Re-formation of Fibrils from Hydrolysates of β-Lactoglobulin Fibrils during in Vitro Gastric Digestion ⬇️

Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion

Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system

Self-Assembled Micelles Based on OSA-Modified Starches for Enhancing Solubility of β-Carotene: Effect of Starch Macromolecular Architecture

Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids

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

Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.)

Structural and physicochemical changes in almond milk during in vitro gastric digestion: impact on the delivery of protein and lipids

Structural and rheological properties of the clots formed by ruminant milks during dynamic in vitro gastric digestion: Effects of processing and species

Structural changes in cow, goat, and sheep skim milk during dynamic in vitro gastric digestion

Structural changes of bovine milk fat globules during in vitro digestion

Structural characterization and biological fate of lactoferrin-loaded liposomes during simulated infant digestion

Structure of whey protein emulsion gels containing capsaicinoids: Impact on in-mouth breakdown behaviour and sensory perception

Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: effect of heat treatment

The adsorption of orthophosphate onto casein-iron precipitates

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