| Structuring food emulsions in the gastrointestinal tract to modify lipid digestion H Singh, A Ye, D Horne Progress in lipid research 48 (2), 92-100, 2009 | 672 | 2009 |
| Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications–a review A Ye International journal of food science & technology 43 (3), 406-415, 2008 | 421 | 2008 |
| Composition, structure, and digestive dynamics of milk from different species—A review D Roy, A Ye, PJ Moughan, H Singh Frontiers in Nutrition 7, 577759, 2020 | 261 | 2020 |
| Characterization of protein components of natural and heat-treated milk fat globule membranes A Ye, H Singh, MW Taylor, S Anema International Dairy Journal 12 (4), 393-402, 2002 | 222 | 2002 |
| Modulating fat digestion through food structure design Q Guo, A Ye, N Bellissimo, H Singh, D Rousseau Progress in Lipid Research 68, 109-118, 2017 | 200 | 2017 |
| Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic A Ye, J Flanagan, H Singh Biopolymers: Original Research on Biomolecules 82 (2), 121-133, 2006 | 186 | 2006 |
| On the role of bile salts in the digestion of emulsified lipids A Sarkar, A Ye, H Singh Food hydrocolloids 60, 77-84, 2016 | 173 | 2016 |
| Structural and biochemical factors affecting the digestion of protein-stabilized emulsions H Singh, A Ye Current Opinion in Colloid & Interface Science 18 (4), 360-370, 2013 | 170 | 2013 |
| Effect of gel structure on the gastric digestion of whey protein emulsion gels Q Guo, A Ye, M Lad, D Dalgleish, H Singh Soft matter 10 (8), 1214-1223, 2014 | 167 | 2014 |
| Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk A Ye, H Singh, MW Taylor, S Anema Le Lait 84 (3), 269-283, 2004 | 167 | 2004 |
| In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin MR Peram, SM Loveday, A Ye, H Singh Journal of dairy science 96 (1), 63-74, 2013 | 166 | 2013 |
| Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis A Ye, J Cui, D Dalgleish, H Singh Food Hydrocolloids 52, 478-486, 2016 | 164 | 2016 |
| Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk A Ye, J Cui, D Dalgleish, H Singh Journal of dairy science 100 (1), 36-47, 2017 | 159 | 2017 |
| Behaviour of liposomes loaded with bovine serum albumin during in vitro digestion W Liu, A Ye, W Liu, C Liu, J Han, H Singh Food chemistry 175, 16-24, 2015 | 157 | 2015 |
| Advances and challenges in liposome digestion: Surface interaction, biological fate, and GIT modeling W Liu, A Ye, F Han, J Han Advances in Colloid and Interface Science 263, 52-67, 2019 | 156 | 2019 |
| Evaluation of processed cheese fortified with fish oil emulsion A Ye, J Cui, A Taneja, X Zhu, H Singh Food research international 42 (8), 1093-1098, 2009 | 149 | 2009 |
| Environmental stress stability of microencapsules based on liposomes decorated with chitosan and sodium alginate W Liu, W Liu, A Ye, S Peng, F Wei, C Liu, J Han Food chemistry 196, 396-404, 2016 | 148 | 2016 |
| Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model X Wang, A Ye, Q Lin, J Han, H Singh Journal of Dairy Science 101 (8), 6842-6852, 2018 | 143 | 2018 |
| Structural changes of bovine milk fat globules during in vitro digestion S Gallier, A Ye, H Singh Journal of dairy science 95 (7), 3579-3592, 2012 | 142 | 2012 |
| Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate A Ye Food Chemistry 110 (4), 946-952, 2008 | 142 | 2008 |