# Aiqian Ye

> food structure researcher at Massey University in New Zealand

**Wikidata**: [Q57060050](https://www.wikidata.org/wiki/Q57060050)  
**Source**: https://4ort.xyz/entity/aiqian-ye


## References

1. [Source](https://www.massey.ac.nz/about/news/2021-professorial-promotions-announced/)
2. [Source](https://www.massey.ac.nz/massey/about-massey/news/article.cfm?mnarticle_uuid=C0BA0089-2027-47C3-A519-4B7143C8E322)
3. Behaviour of fat globules and membrane proteins under different processing environments as related to milk powder manufacture
4. Influence of calcium chloride addition on the properties of emulsions formed with milk protein products
5. [Source](http://hdl.handle.net/10179/12554)
6. Interactions between hemp globulins and dairy proteins
7. [Source](http://hdl.handle.net/10179/16769)
8. [Source](https://www.massey.ac.nz/massey/expertise/phd-student-profiles/phd-student-profiles_home.cfm)
9. [Source](http://hdl.handle.net/10179/16127)
10. [Source](http://hdl.handle.net/10179/1084)
11. [Source](http://hdl.handle.net/10179/4559)