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Associate Professor AiQian Ye staff profile picture

Contact details +64 (06) 356 9099  ext. 84269

Associate Professor AiQian Ye

Associate Professor

Riddet Institute

In his current position, Aiqian Ye has been involved in a range of academic, research and practical activities, including leading and organising research projects, supervising technicians and research associates, supervising postgraduate students (Ph.D and Masters), publishing papers and servicing profession and industry.  His research contributions have been widely recognised in excellence by international colleagues through presentations at international conferences, publications in the top journals of food science and technology and fundamental research; many of these publications have been highly cited by international colleagues. Based on these recognised contributions, he has been invited as peer reviewer for more than 20 top international journals and reviewed more than 110 submitted manuscripts and 1 book in the discipline. Moreover, he has been involved in translating his research findings to applications for world food companies.

His excellent research has also been recognised by the awarding Massey University Research Medal 2009—early careers. He was also the Finalist of Young Scientist Award 2009 in the Division of Agricultural and Food Chemistry (AGFD) of American Chemical Society (ACS).

During his career, Dr. Ye has published 80 scientific papers in leading international peer-reviewed journals. Dr. Ye is first author or corresponding author in 68% (54 papers) of those published papers. Most of these papers were published in journals that rank in the top 10% in the Food Science and Technology area. Some of the papers have also been published in high impact factor fundamental colloids and physical science journals e.g. Langmuir and Progress in Lipid Research. These publications have been extensively cited by other researches (> 1200 citations (from Scopus)) and his overall h-index is 20. A paper published in Progress in Lipid Research (impact factor = 12.96) was awarded to Top Cited Article 2008-2010 by Elsevier. A paper published in Int. J. Food Sci. Tech. (2008) was Top (No. 1) most cited paper in the journal during past 5 years. Dr. Ye has also written 5 book chapters, presented more than 20 presentations at international conferences and filed several industry reports for food companies. Furthermore, he is author of 6 world PCT patents with the principal inventor in 3 patents. Details of these activities are provided in the application below and his attached Curriculum Vitae.

He is involved in 5 projects which transfer his research findings to applications for food companies, including Pepsi-Co International, USA; Fonterra, NZ, Goodman Field Ltd, NZ, Mitsubishi-kagaku foods Co., Ltd, Japan, Megmilk Snow Brand Co., Ltd. Japan.

For his research on the novel structured emulsion for microencapsulation, the New Zealand Herald news, Otago Standard newspaper, WTV channel and Radio interviewed Dr. Ye and reported his research achievements, which will benefit New Zealand’s economic and industry.  

Dr Ye was appointed in the Riddet Institute, as a Senior Research Officer in 2008. He obtained Ph.D from Massey University in 2003, and worked as a Postdoctoral Researcher in the Riddet Institute to 2005. He then worked at the Fonterra Research Centre as a Research Scientist for 3 years.

Aiqian's research focused on physical and chemical characteristics of food components, interactions during processing and digestion.  His work was to understand the relationships between structure and functional properties of milk proteins and fat, to investigate the interactions of minerals (calcium and iron) with proteins during processing and fortification of minerals. 

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Contact details

  • Ph: 06 3505072
    Campus: Turitea

Research Expertise

Research Interests

His research focused on physical and chemical characteristics of food components, interactions during processing, and functionality in food systems, especial in dairy products, such as texture, appearance, shelf-life and nutrition. His research experiences were to understand the relationships between structure and functional properties of milk proteins and fat in food, to investigate the interactions of minerals (calcium and iron) with milk proteins during dairy processing and fortification of minerals in dairy products, and characterisation of milk proteins and polysaccharides interactions in solutions and emulsions. He has now 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 will establish a relationship between the physical properties and the nutrition of the food components.


Future Food Systems

Area of Expertise

Field of research codes
Other Technology (109900): Technology (100000)


Dairy, Emulsions, Food, Colloid and Surface, processing and digestion.

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 1 10
Team Member 0 3

Research Outputs

Teaching and Supervision

Teaching Statement

supervised 7 PhD students and 2 Masters students.

Summary of Doctoral Supervision

Position Current Completed
Supervisor 7 2
Co-supervisor 5 5

Current Doctoral Supervision

Supervisor of:

  • Mengxiao Yang - Doctor of Philosophy
    Study on the interactions between milk protein and digestive enzymes (pepsin)
  • Zheng Pan - Doctor of Philosophy
    Structure and digestion of milk and dairy products: Influence of composition and processing treatment
  • Haroon Qazi - Doctor of Philosophy
    Nano-carriers for delivery of bioactive compounds in food systems
  • Lirong Cheng - Doctor of Philosophy
    Physico-chemical properties and stability of nano-droplet stabilized emulsions
  • Nan Luo - Doctor of Philosophy
    Structured emulsion gel systems for delivery of bioactive compounds
  • Siqi Li - Doctor of Philosophy
    Understanding the Impact of New Zealand Milk Seasonality on Dairy Product Quality
  • Chih-Chieh Chuang - Doctor of Philosophy
    Food Protein Molecular Interactions

Co-supervisor of:

  • Xin Wang - Doctor of Philosophy
    Dynamic digestion behavior of dairy-based foods
  • Taciana Lunelli - Doctor of Philosophy
    Functional foods for prevention of Alzheimer's disease
  • Natasha Nayak - Doctor of Philosophy
    Complex emulsion systems in the gastrointestinal tract
  • Debashree Roy - Doctor of Philosophy
    Structural changes in milk during digestion
  • Geeshani Somaratne - Doctor of Philosophy
    Role of food material properties on the mechanisms of solid food disintegration during gastric digestion

Completed Doctoral Supervision

Supervisor of:

  • 2016 - Lucile Tercinier - Doctor of Philosophy
    Study of the interactions between milk proteins and hydroxyapatite particles
  • 2015 - Qing Guo - Doctor of Philosophy
    Behaviour of Emulsion Gels in the Human Mouth and Simulated Gastrointestinal Tract

Co-supervisor of:

  • 2019 - Sewuese Okubanjo - Doctor of Philosophy
    Studies on formation, oxidative stability and plausible applications of food-grade ‘droplet-stabilised’ oil-in-water emulsions
  • 2016 - Amit Taneja - Doctor of Philosophy
    Spray Dried Milk-Protein Stabilized Emulsions with High Oil Content
  • 2015 - Vikas Mittal - Doctor of Philosophy
    Interaction of iron, protein and orthophosphate in milk systems
  • 2014 - Yichao Liang - Doctor of Philosophy
    Effect of Ingredient Interactions and Heat Treatment on the Structure and Stability of Dairy based Oil-in Water Emulsions
  • 2009 - Daniel Ries - Doctor of Philosophy
    Studies on the antioxidant activity of milk proteins in model oil-in-water emulsions

Media and Links


  • 16 Jan 2015 - Newspaper
    The New Zealand Herald news report
    The New Zealand Herald reports Massey scientist Dr. Aiqian Ye's work on enhancing health benefits with the title "Kiwi ingenuity gets best out of food" companying a photo of Dr Ye. The report say "Th
  • 16 Jan 2015 - Television
    WTV (Channel 28) of New Zealand report Dr. Ye work
    WTV (Channel 28) of New Zealand report Dr. Ye work on enhancing health benefits using developed technology Nanoemulsion droplets shell technology to micrencapsulated Omega-3.

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