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Aiqian Ye

Massey University
Zhejiang Gongshang University

163

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Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion

2022 Food Hydrocolloids
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Modification of the interfacial structure of droplet-stabilised emulsions during in vitro dynamic gastric digestion: Impact on in vitro intestinal lipid digestion.

2022 Journal of Colloid and Interface Science
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In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: impact of the type of gel structure on the bioaccessibility of curcumin

2021 Food Hydrocolloids
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Physicochemical changes and age gelation in stored UHT milk: Seasonal variations

2021 International Dairy Journal
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Dynamic in vitro gastric digestion behavior of goat milk: Effects of homogenization and heat treatments.

2021 Journal of Dairy Science
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Impact of gastric coagulation on the kinetics of release of fat globules from milk of different species.

2021 Food & Function
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Hemp globulin forms colloidal nanocomplexes with sodium caseinate during pH-cycling

2021 Food Research International
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New insights into in vivo gastroduodenal digestion of oil-in-water emulsions: gastric stability and in vitro digestion modeling.

2021 Critical Reviews in Food Science and Nutrition
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Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions

2021 Food Hydrocolloids
- Aiqian Ye
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Impacts of Whey Protein on Digestion of Lotus Seed Starch Subjected to a Dynamic In Vitro Gastric Digestion

2021 Food Biophysics
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