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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.
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
Field of research codes
Other Technology (109900): Technology (100000)
Dairy, Emulsions, Food, Colloid and Surface, processing and digestion.
supervised 7 PhD students and 2 Masters students.