Aiqian Ye, Massey University, New Zealand
Prof. Aiqian Ye gained his PhD degree at Massey University, New Zealand. He joined the Riddet Centre, Massey University in 2002. In 2005, Aiqian moved to Fonterra Research Centre. After moving back to Massey University in 2008, he has been working for Riddet Institute and School of Food and Nutrition, Massey University to present.
Prof. Ye’s research focused on physicochemical characteristics of milk components, interactions during processing, and functionality in food systems. His research experiences were to understand the relationships between structure, functional properties of proteins and fat in dairy products, to investigate the interactions of minerals (calcium and iron) with milk proteins and fortification of minerals in dairy products. His research also incorporated the characterisation of interactions between milk proteins and polysaccharides in solutions and emulsions. Professor Ye has broadened his research to investigate the behaviour of food structure during digestion and the influences of the structure and physical properties of food on the digestion and absorption in the body. Professor Ye has published over 175 peer-reviewed articles in journals with h-index 55. He is the author of 10 PCT patents.
« Go Back