| Microencapsulation of active ingredients in functional foods: From research stage to commercial food products Q Ye, N Georges, C Selomulya Trends in Food Science & Technology 78, 167-179, 2018 | 250 | 2018 |
| On improving bioaccessibility and targeted release of curcumin-whey protein complex microparticles in food Q Ye, F Ge, Y Wang, MW Woo, P Wu, XD Chen, C Selomulya Food chemistry 346, 128900, 2021 | 34 | 2021 |
| Modification of molecular conformation of spray-dried whey protein microparticles improving digestibility and release characteristics Q Ye, MW Woo, C Selomulya Food chemistry 280, 255-261, 2019 | 34 | 2019 |
| Modification of pea protein isolate for ultrasonic encapsulation of functional liquids Q Ye, M Biviano, S Mettu, M Zhou, R Dagastine, M Ashokkumar RSC advances 6 (108), 106130-106140, 2016 | 29 | 2016 |
| Ultrasonically synthesized organic liquid-filled chitosan microcapsules: part 2: characterization using AFM (atomic force microscopy) and combined AFM–confocal laser scanning … S Mettu, Q Ye, M Zhou, R Dagastine, M Ashokkumar Soft Matter 14 (16), 3192-3201, 2018 | 16 | 2018 |
| Digestion of curcumin-fortified yogurt in short/long gastric residence times using a near-real dynamic in vitro human stomach Q Ye, F Ge, Y Wang, P Wu, XD Chen, C Selomulya Food chemistry 372, 131327, 2022 | 12 | 2022 |
| On surface composition and stability of β-carotene microcapsules comprising pea/whey protein complexes by synchrotron-FTIR microspectroscopy W Kim, Y Wang, J Vongsvivut, Q Ye, C Selomulya Food Chemistry 426, 136565, 2023 | 6 | 2023 |
| Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins Y Lao, Q Ye, Y Wang, J Vongsvivut, C Selomulya Food Research International 172, 113180, 2023 | 5 | 2023 |
| Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties W Kim, Y Wang, Q Ye, Y Yao, C Selomulya Food and Bioproducts Processing 139, 204-215, 2023 | 4 | 2023 |
| Trends in Food Science & Technology Q Ye, N Georges, C Selomulya Elsevier 78, 167-179, 2018 | 4 | 2018 |
| Ultrasonically synthesized organic liquid-filled chitosan microcapsules: part 1: tuning physical & functional properties Q Ye, S Mettu, M Zhou, R Dagastine, M Ashokkumar Soft Matter 14 (16), 3202-3208, 2018 | 4 | 2018 |
| Secondary structure characterization of mixed food protein complexes using microfluidic modulation spectroscopy (MMS) W Kim, Y Wang, M Ma, Q Ye, VI Collins, C Selomulya Food Bioscience 53, 102513, 2023 | 3 | 2023 |
| Stable nanoemulsions for poorly soluble curcumin: From production to digestion response in vitro Q Ye, S Kwon, Z Gu, C Selomulya Journal of Molecular Liquids 394, 123720, 2024 | 2 | 2024 |
| Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends RR Naik, Q Ye, Y Wang, C Selomulya Food Research International 175, 113759, 2024 | 1 | 2024 |
| Visual monitoring of disintegration of solid Oral dosage forms in simulated gastric fluids using low-field NMR imaging Q Ye, M Ding, P Zhang, P Wu, Y Wang, C Selomulya, XD Chen AAPS PharmSciTech 23 (7), 246, 2022 | 1 | 2022 |
| Insights into multi-component digestion and antioxidant release from plant protein-seaweed-based Maillard conjugate-MRP systems RR Naik, Q Ye, Y Wang, C Selomulya Future Foods, 100380, 2024 | | 2024 |
| Modulating Digestibility and Mitigating Beany Flavor of Pea Protein Y Lao, Q Ye, Y Wang, C Selomulya Food Reviews International, 1-30, 2024 | | 2024 |
| Encapsulation strategy with whey protein isolate to improve bioaccessibility and targeted release of bioactive ingredients during (in vitro) digestion Q Ye Monash University, 2021 | | 2021 |
