Ye A - Search Results

1

The impact of differently structured starch gels on the gastrointestinal fate of a curcumin-containing nanoemulsion.

Qazi HJ, Ye A, Acevedo-Fani A, Singh H. Qazi HJ, et al. Among authors: ye a. Food Funct. 2023 Aug 29;14(17):7924-7937. doi: 10.1039/d3fo01566a. Food Funct. 2023. PMID: 37548382

2

Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins.

Ye A, Hemar Y, Singh H. Ye A, et al. J Agric Food Chem. 2004 Aug 25;52(17):5491-8. doi: 10.1021/jf030762o. J Agric Food Chem. 2004. PMID: 15315390

3

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

Ye A, Hemar Y, Singh H. Ye A, et al. Colloids Surf B Biointerfaces. 2004 Oct 10;38(1-2):1-9. doi: 10.1016/j.colsurfb.2004.07.011. Colloids Surf B Biointerfaces. 2004. PMID: 15465297

4

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

Ye A, Anema SG, Singh H. Ye A, et al. J Dairy Sci. 2004 Dec;87(12):4013-22. doi: 10.3168/jds.S0022-0302(04)73542-0. J Dairy Sci. 2004. PMID: 15545361 Free article.

5

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

Ye A, Singh H, Taylor MW, Anema SG. Ye A, et al. J Dairy Res. 2004 Nov;71(4):471-9. doi: 10.1017/s0022029904000512. J Dairy Res. 2004. PMID: 15605714

6

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

Jiménez-Flores R, Ye A, Singh H. Jiménez-Flores R, et al. Among authors: ye a. J Agric Food Chem. 2005 May 18;53(10):4213-9. doi: 10.1021/jf0480039. J Agric Food Chem. 2005. PMID: 15884863

7

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

Ye A, Singh H. Ye A, et al. J Colloid Interface Sci. 2006 Mar 1;295(1):249-54. doi: 10.1016/j.jcis.2005.08.022. Epub 2005 Aug 31. J Colloid Interface Sci. 2006. PMID: 16139288

8

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

Ye A, Flanagan J, Singh H. Ye A, et al. Biopolymers. 2006 Jun 5;82(2):121-33. doi: 10.1002/bip.20465. Biopolymers. 2006. PMID: 16453308

9

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

Ye A, Anema SG, Singh H. Ye A, et al. J Dairy Res. 2008 Aug;75(3):347-53. doi: 10.1017/S0022029908003464. Epub 2008 Jul 14. J Dairy Res. 2008. PMID: 18620615

10

Structuring food emulsions in the gastrointestinal tract to modify lipid digestion.

Singh H, Ye A, Horne D. Singh H, et al. Among authors: ye a. Prog Lipid Res. 2009 Mar;48(2):92-100. doi: 10.1016/j.plipres.2008.12.001. Epub 2008 Dec 14. Prog Lipid Res. 2009. PMID: 19116160 Review.

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