金山学术论坛(2017.12.07)——Milk Protein Ingredients: applications and digestion behaviors(乳蛋白成分:应用与消化行为)


 来源: 福建农林大学(新版)  发布时间: 2017-12-05  作者:  创建部门: 福建农林大学(新版)  
 

报告人:Aiqian Ye   副教授/博士

时间20171207日(周四)上09:00-11:00

地点食品学院406会议室

主办单位:校科协、科研院、食品科学学院

报告人简介:

Dr. Ye is Associate Professor of Riddet Institute, Massey University and School of Food and Nutrition, Massey University, New Zealand.

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 characterization of milk proteins and polysaccharides interactions in solutions and emulsions. He has now broadened his research to investigate the behavior of food structure during digestion processes and the influence of the physical properties on the digestion and absorption in body. The work will establish a relationship between the physical properties and the nutrition of the food components.

He has published over 100 scientific papers in leading international peer-reviewed journals, 4 book chapters, over 25presentations in international conferences and several industry reports. Furthermore, he is author of 10patents. His publications have been cited over 3000 times and his overall h-index is 33



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