Ph.D., Distinguished Professor
E-mail: yhemar @outlook.com; yacine.hemar@gmail.com
Address: Institute for Advanced Study, Shenzhen University, Nanshan District, Shenzhen, Guangdong 518060, China
Education:
2008 Habilitation to Direct Research (Ph.D Adviser Diploma), Faculty of Science, the University of Strasbourg, France
1992-1995 PhD in Physics/Fluid Mechanics, Faculty of Science, the University of Strasbourg, France
1991-1992 M. Phil. (Fluid Dynamics and Engineering), Faculty of Science, the University of Strasbourg, France
1989-1991 Maitrise (Equivalent BSc), Mechanics, Faculty of Science, the University of Strasbourg, France
Working Experience:
2021 Distinguished Professor, Institute for Advanced Study, Shenzhen University
2020-2021 Associate Professor, Biotechnology & Food Engineering Department. Guangdong Technion Israel Institute of Technology, Shantou, Guandong, China.
2019-2020 Distinguished Professor of Food Science. School of Food Science & Engineering. Qilu University of Technology (Shandong Academy of Science), Jinan, China
2010-2018 Associate Professor in Food Science (and Director of Food Science & Nutrition the Programmes 2012-2015) , School of Chemical Sciences, the University of Auckland, New Zealand.
2007-2008 Senior Research Fellow, School of Chemistry, Monash University, Melbourne, Australia
1999-2005 Senior Lecturer, Institute of Food, Nutrition and Human health, Massey University, Palmerston North, New Zealand
1996-1997 Assistant Lecturer, Physics Department, the University of Strasbourg, France
PROFESSIONAL EXPERIENCE (outside academia)
2008-2010 Senior Scientist, Food & Nutritional Sciences (a division of CSIRO), Werribee-Australia
2004-2006 Senior Scientist, Fonterra Innovation Research Centre, Palmerston North, New Zealand.
1997-1999 Research Assistant, Hannah Dairy Research Institute, Ayr, Scotland, UK
RESEARCH INTERESTS
Physical and chemical characterization of milk proteins, dairy products and dairy ingredients.
Structure-function investigation of model biopolymer systems: in gels, emulsions, and concentrated solutions.
Effect of Novel Process Technologies (High-Power ultrasound, High Hydrostatic Pressure, Pulsed Electric Field) on biological molecules and bacterial inactivation.
Development of in-situ scattering techniques (Diffusing-Wave Spectroscopy, SAXS and SANS) for the investigation of biomacromolecules and model food systems under stressors(heat, shear, and pressure) in real time.
PUBLIC PROFESSIONAL ACTIVITIES
Since 2010 - Editorial Board, Food Hydrocolloids,
Since 2011 - Editorial Board, Food Science and Human Wellness
Since 2012 - Editorial Board, Starch/Staerke
Since 2012 - Editorial Board, Bioactive Carbohydrates and Dietary Fibre
Since 2012 - Editorial Board, Foods.
Since 2014 - Editorial Board, Journal of Applied Engineering Science & Technology.
Since 2018 - Editorial Board, Journal of Composites and Biodegradable Polymers
2011- PhD thesis External Examiner for the University of Queensland, RMIT, and the University of Melbourne, Australia; Massey University, Victoria University, and Canterbury University, in New Zealand.
MEMBERSHIP IN PROFESSIONAL SOCIETIES
1999-2004: Member of the American Society of Rheology.
1999-2004: Member of the American Physics Society
2013: Asia Oceania Sonochemical Society (Founding member)
FELLOWSHIPS, AWARDS AND HONORS
2018-: Honorary Professor at International Joint Research Laboratory for Functional Dairy Protein Ingredients, U.S.-China Dairy Innovation Center, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
2002-2014: Principal Investigator at the MacDiarmid Centre for Advanced Materials and Nanotechnology (Victoria University, Wellington).
2004-2008: Honorary Research Scientist in the Physics Department at the Institute of Fundamental, Massey University, Palmerston North, New Zealand.
2008: Awarded a Ph.D Adviser Diploma (“Habilitation à diriger des recherches“) from the University of Strasbourg.
2012: Awarded an Erasmus Mundus Program (EURHEO) Scholar position at the University ofMinho, Portugal.
2014: Invited Professor (3 months), University of Montpellier 2, France.
2015-2018: Appointed Associate Investigator at the Riddet Institute (Palmerston North, New Zealand).
PUBLICATIONS
Refereed papers in professional journals
H-index=40; Citation number: 5860 (Source Web of Science: 05/07/2020)
Published papers
1.Hemar, Y.*, Hocquart, R., &Lequeux, F. (1995). Effect of Interfacial Rheology on Foams Viscoelasticity, an Effective Medium Approach. Journal de Physique II, 5(10), 1567-1576.
2.Hemar, Y.*, Herrmann, N., Lemaréchal, P., Hocquart, R., &Lequeux, F. (1997). Effective Medium Model for Ultrasonic Attenuation Due to the Thermo-Elastic Effect in Concentrated Emulsions. Journal de Physique II, 7(4), 637-647.
3.Hemar, Y., Hocquart, R., &Palierne*, J. F. (1998). Frequency-dependent compressibility in emulsions: Probing interfaces using Isakovich's sound absorption. EurophysicsLetters (EPL), 42(3), 253-258.
4.Hemar, Y., & Horne, D. S.* (1998). Electrostatic Interactions in Adsorbed Protein Layers Probed by a Sedimentation Technique. Journal of colloid and interface science, 206(1), 138-145.
5. McClements, D. J., Herrmann, N., &Hemar, Y*. (1998). Influence of flocculation on the ultrasonic properties of emulsions: theory. Journal of Physics D : Applied Physics, 31(20), 2950-2955.
6.Hemar, Y., & Horne, D. S.* (1999). A diffusing wave spectroscopy study of the kinetics of Ostwald ripening in protein-stabilised oil/water emulsions. Colloids and Surfaces B :Biointerfaces, 12(3-6), 239-246.
7. McClements, D. J., Hemar, Y.*, & Herrmann, N. (1999). Incorporation of thermal overlap effects into multiple scattering theory. The Journal of the Acoustical Society of America, 105(2), 915-918.
8.Hemar, Y.*, & Horne, D. S. (2000). Dynamic Rheological Properties of Highly Concentrated Protein-Stabilized Emulsions. Langmuir, 16(7), 3050-3057
9. Wijmans*, C. M., Horne, D. S., Hemar, Y., & Dickinson, E. (2000). Computer Simulation of Diffusing-Wave Spectroscopy of Colloidal Dispersions and Particle Gels. Langmuir, 16(14), 5856-5863.
10. Herrmann, N.*, Hemar, Y.*, Lemaréchal, P., &McClements, D. J. (2001). Probing particle-particle interactions in flocculated oil-in-water emulsions using ultrasonic attenuation spectrometry. The European Physical Journal E, 5(2), 183-188.
11. Pereira, R. B.*, Bennett, R. J., Hemar, Y., &Campanella, O. H. (2001). Rheological and microstructural characteristics of model processed cheese analogues. Journal of Texture Studies, 32(5-6), 349-373.
12. Renard, D.*, Lavenant, L., Sanchez, C., Hemar, Y., & Horne, D. (2002). Heat-induced flocculation of microparticulated whey proteins (MWP); consequences for mixed gels made of MWP and β-lactoglobulin. Colloids and Surfaces B :Biointerfaces, 24(1), 73-85.
13. Nash, W., Pinder, D. N.*, Hemar, Y., & Singh, H. (2002). Dynamic light scattering investigation of sodium caseinate and xanthan mixtures.International journal of biological macromolecules, 30(5), 269-271.
14.Hemar, Y.*, Pinder, D. N., Hunter, R. J., Singh, H., Hébraud, P., & Horne, D. S. (2003). Monitoring of flocculation and creaming of sodium-caseinate-stabilized emulsions using diffusing-wave spectroscopy. Journal of colloid and interface science, 264(2), 502-508.
15. de la Fuente*, M. A., Hemar, Y., & Singh, H. (2004). Influence of κ-carrageenan on the aggregation behaviour of proteins in heated whey protein isolate solutions. Food Chemistry, 86(1), 1-9.
16. Ye, A.*, Hemar, Y., & Singh, H. (2004). Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins.Journal of agricultural and food chemistry, 52(17), 5491-5498.
17. Ye, A.*, Hemar, Y., & Singh, H. (2004). Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins. Food Hydrocolloids, 18(5), 737-746.
18. Ye, A.*, Hemar, Y., & Singh, H. (2004). Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch. Colloids and surfaces. B, Biointerfaces, 38(1-2), 1-9.
19. Goh, K. K. T*.,Hemar, Y., & Singh, H. (2005). Viscometric and static light scattering studies on an exopolysaccharide produced by Lactobacillus delbrueckii subspecies bulgaricus NCFB 2483.Biopolymers, 77(2), 98-106.
20.Hemar, Y.*, Hall, C. E., & Singh, H. (2005). Rheological properties of oil-in-water emulsions formed with milk protein concentrate. Journal of Texture Studies, 36(3), 289-302.
21. Lentle, R. G.*, Hemar, Y., Hall, C. E., & Stafford, K. J. (2005). Periodic fluid extrusion and models of digesta mixing in the intestine of a herbivore, the common brushtail possum (Trichosurusvulpecula). Journal of comparative physiology. B, Biochemical, systemic, and environmental physiology, 175(5), 337-347.
22. Lootens, D., van Damme, H., Hemar, Y., &Hébraud, P.* (2005). Dilatant flow of concentrated suspensions of rough particles.Physical reviewletters, 95(26), 268302.
23.Hemar, Y.*, &Pinder, D. N. (2006). DWS microrheology of a linear polysaccharide. Biomacromolecules, 7(3), 674-676.
24. Lentle, R. G.*, Hemar, Y., & Hall, C. E. (2006). Viscoelastic behaviour aids extrusion from and reabsorption of the liquid phase into the digesta plug: creep rheometry of hindgut digesta in the common brushtail possum Trichosurusvulpecula.Journal of comparative physiology. B, Biochemical, systemic, and environmental physiology, 176(5), 469-475.
25. Goh, K. K. T.*, Pinder, D. N., Hall, C. E., &Hemar, Y. (2006). Rheological and light scattering properties of flaxseed polysaccharide aqueous solutions. Biomacromolecules, 7(11), 3098-3103.
26. Oh, H. E., Wong, M., Pinder, D. N., Hemar, Y.*, &Anema, S. G.* (2007). Effect of pH adjustment at heating on the rheological properties of acid skim milk gels with added potato starch. International Dairy Journal, 17(12), 1384-1392.
27. Lentle, R. G.*, Stafford, K. J., Hemar, Y., Aseruvujanon, P., Mellor, D. J., &Moughan, P. J. (2007). Changes in the physical properties of stomach digesta during fasting in tammar wallabies (Macropuseugeniieugenii). Australian Journal of Zoology, 55(6), 383.
28.Hemar, Y.*, Hardacre, A., Hedderley, D. I., Clark, S., Illingworth, D., Harper, J. W., & Boland, M. (2007). Relationship Between the Pasting Behaviour and the Phosphorus Content of Different Potato Starches. Starch - Stärke, 59(3-4), 149-155.
29. Tan, Y. L., Ye, A., Singh, H., &Hemar, Y.* (2007).Effects of biopolymer addition on the dynamic rheology and microstructure of renneted skim milk systems. Journal of Texture Studies, 38(3), 404-422.
30. Lentle, R. G.*, Janssen, P. W. M., Asvarujanon, P., Chambers, P., Stafford, K. J., &Hemar, Y. (2007). High definition mapping of circular and longitudinal motility in the terminal ileum of the brushtail possum Trichosurusvulpecula with watery and viscous perfusates. Journal of comparative physiology. B, Biochemical, systemic, and environmental physiology, 177(5), 543-556.
31. Oh, H. E.,Anema, S. G., Wong, M., Pinder, D. N., &Hemar, Y.* (2007). Effect of potato starch addition on the acid gelation of milk. International Dairy Journal, 17(7), 808-815.
32. Noisuwan, A.,Hemar, Y.*, Bronlund, J. E., Wilkinson, B., & Williams, M. A. K. (2007). Viscosity, Swelling and Starch Leaching During the Early Stages of Pasting of Normal and Waxy Rice Starch Suspensions Containing Different Milk Protein Ingredients. Starch - Stärke, 59(8), 379-387.
33. Janssen, P. W. M.*, Lentle, R. G., Asvarujanon, P., Chambers, P., Stafford, K. J., &Hemar, Y. (2007). Characterization of flow and mixing regimes within the ileum of the brushtail possum using residence time distribution analysis with simultaneous spatio-temporal mapping. The Journal of physiology, 582(Pt 3), 1239-1248.
34. Vincent, R. R.,Pinder, D. N., Hemar, Y., & Williams, M. A.* (2007). Microrheological studies reveal semiflexible networks in gels of a ubiquitous cell wall polysaccharide. Physical reviewE., Statistical, nonlinear, and soft matter physics, 76(3 Pt 1), 031909.
35. Oh, H. E., Wong, M., Pinder, D. N., Hemar, Y., &Anema, S. G.* (2007). Effect of pH adjustment at heating on the rheological properties of acid added potato starch. International Dairy Journal, 17(12), 1384-1392.
36. Lentle, R. G.*, Janssen, P. W. M., Asvarujanon, P., Chambers, P., Stafford, K. J., &Hemar, Y. (2008). High-definition spatiotemporal mapping of contractile activity in the isolated proximal colon of the rabbit. Journal of comparative physiology. B, Biochemical, systemic, and environmental physiology, 178(3), 257-268.
37. Oh, H. E.,Hemar, Y.*, Anema, S. G., Wong, M., &Pinder, D. N. (2008). Effect of high-pressure treatment on normal rice and waxy rice starch-in-water suspensions. Carbohydrate Polymers, 73(2), 332-343.
38. Raudsepp, A.*, Callaghan, P., &Hemar, Y. (2008). A study of the nonlinear rheology of complex fluids using diffusing wave spectroscopy. Journal of Rheology, 52(5), 1113-1129.
39. Zuo, J. Y., Hemar, Y.*, Hewitt, S., & Saunders, A. (2008). Effect of the extent of pasting on the dynamic rheological properties of acidified skim milk gels containing normal rice starch. Food Hydrocolloids, 22(8), 1567-1573.
40. Trivedi, D., Bennett, R. J.*, Hemar, Y., Reid, D. C. W., Lee, S. K., & Illingworth, D. (2008). Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese. International Journal of Food Science & Technology, 43(12), 2197-2203.
41. Trivedi, D., Bennett, R. J.*, Hemar, Y., Reid, D. C. W., Lee, S. K., & Illingworth, D. (2008). Effect of different starches on rheological and microstructural properties of (I) model processed cheese. International Journal of Food Science & Technology, 43(12), 2191-2196.
42. Vincent, R. R.,Cucheval, A., Hemar, Y., & Williams, M. A. K.* (2009). Bio-inspired network optimization in soft materials--insights from the plant cell wall. The European physical journal. E, Soft matter, 28(1), 79-87.
43. Noisuwan, A.,Hemar, Y.*, Wilkinson, B., &Bronlund, J. E. (2009). Dynamic Rheological and Microstructural Properties of Normal and Waxy Rice Starch Gels Containing Milk Protein Ingredients. Starch - Stärke, 61(3-4), 214-227.
44. Cucheval, A. S. B, Vincent, R. R., Hemar, Y., Otter, D., & Williams, M. A. K.* (2009). Diffusing wave spectroscopy investigations of acid milk gels containing pectin. Colloid and Polymer Science, 287(6), 695-704.
45. Cucheval, A. S. B., Vincent, R. R., Hemar, Y., Otter, D., & Williams, M. A. K.* (2009). Multiple particle tracking investigations of acid milk gels using tracer particles with designed surface chemistries and comparison with diffusing wave spectroscopy studies. Langmuir, 25(19), 11827-11834.
46. Cucheval, A., Al-Ghobashy, M. A., Hemar, Y., Otter, D., & Williams, M. A. K.* (2009). Direct measurements of interfacial interactions between pectin and kappa-casein and implications for the stabilisation of calcium-free casein micelle mimics. Journal of colloid and interface science, 338(2), 450-462.
47. Raudsepp, A.*,Feindel, K. W., &Hemar, Y. (2010). Shear localisation in stirred yoghurt. Rheologica Acta, 49(4), 371-379.
48.Hemar, Y.*, Cheng, L. J., Oliver, C. M., Sanguansri, L., & Augustin, M. (2010). Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions. Food Biophysics, 5(2), 120-127.
49.Hemar, Y.*, Liu, L. H., Meunier, N., &Woonton, B. W. (2010). The effect of high hydrostatic pressure on the flow behaviour of skim milk–gelatin mixtures. Innovative Food Science & Emerging Technologies, 11(3), 432-440.
50. Lentle, R. G.*, Stafford, K. J., Bekkour, K., Aserevujanon, P., Sylvester, S., &Hemar, Y. (2010). Changes in the viscoelastic behaviour of the rumenaldigesta mat of sheep fed on pasture or chaffed lucerne hay. Journal of animal physiology and animal nutrition, 94(4), 495-504.
51. Day, L., Xu, M., Øiseth, S. K., Lundin, L., &Hemar, Y.* (2010). Dynamic rheological properties of plant cell-wall particle dispersions.Colloids and Surfaces B :Biointerfaces, 81(2), 461-467.
52.Hemar, Y.*, Lebreton, S., Xu, M., & Day, L. (2011). Small-deformation rheology investigation of rehydrated cell wall particles–xanthan mixtures. Food Hydrocolloids, 25(4), 668-676.
53. Noisuwan, A., Hemar, Y.*, Wilkinson, B., &Bronlund, J. E. (2011). Adsorption of milk proteins onto rice starch granules. Carbohydrate Polymers, 84(1), 247-254.
54.Hemar, Y.*, Gerbeaud, M., Oliver, C. M., & Augustin, M. A. (2011). Investigation into the interaction between resveratrol and whey proteins using fluorescence spectroscopy. International Journal of Food Science & Technology, 46(10), 2137-2144.
55. Fellah, A.,Belmiloud, N., Haverkamp, R. G., Hemar, Y., Otter, D., & Williams, M. A. K.* (2011). Facilitating high-force single-polysaccharide stretching using covalent attachment of one end of the chain. Carbohydrate Polymers, 87 (1), 806-815.
56. Fellah, A.,Anjukandi, P., Hemar, Y., Otter, D., & Williams, M. A. K.* (2011). Towards polysaccharide handles for single molecule experiments: Spectroscopic evidence for the selective covalent coupling of terminal sugar residues to desired substrates. Carbohydrate Polymers, 86(1), 105-111.
57.Hemar, Y.*, Augustin, M. A., Cheng, L. J., Sanguansri, P., Swiergon, P., & Wan, J. (2011). The effect of pulsed electric field processing on particle size and viscosity of milk and milk concentrates. Milchwissenschaft-Milk Science International, 66(2), 126-128.
58. Buckow, R.*, Wendorff, J.,&Hemar, Y. (2011). Conjugation of bovine serum albumin and glucose under combined high pressure and heat. Journal of agricultural and food chemistry, 59(8), 3915-3923.
59. Hunter, R. J.,Hemar, Y., Pinder, D. N., &Anema, S. G.* (2011). Effect of storage time and temperature of milk protein concentrate (MPC85) on the renneting properties of skim milk fortified with MPC85. Food Chemistry, 125(3), 944-952.
60. Zuo, Y. Y. J., Hébraud, P.*, Hemar, Y., &Ashokkumar, M. (2012). Quantification of high-power ultrasound induced damage on potato starch granules using light microscopy. UltrasonicsSonochemistry, 19(3), 421-426.
61. Fraser, K.*, Harrison, S. J., Lane, G. A., Otter, D. E., Hemar, Y., Quek, S. Y., & Rasmussen, S. (2012). HPLC-MS/MS profiling of proanthocyanidins in teas: A comparative study. Journal of Food Composition and Analysis, 26(1-2), 43-51.
62. Fraser, K.*, Harrison, S. J., Lane, G. A., Otter, D. E., Hemar, Y., Quek, S. Y., & Rasmussen, S. (2012). Non-targeted analysis of tea by hydrophilic interaction liquid chromatography and high resolution mass spectrometry. Food Chemistry, 134(3), 1616-1623.
63. Katopo, L., Kasapis, S.*, &Hemar, Y. (2012). Segregative phase separation in agarose/whey protein systems induced by sequence-dependent trapping and change in pH.Carbohydrate Polymers, 87(3), 2100-2108.
64. Brovelli, C., Hilliou, L.*, Hemar, Y., Pais, J., Pereira, P., &Crispino, M. (2013). Rheological characteristics of EVA modified bitumen and their correlations with bitumen concrete properties. Construction and Building Materials, 48, 1202-1208.
65. Devi, A. F.*, Buckow, R., Hemar, Y., &Kasapis, S. (2013). Structuring dairy systems through high pressure processing. Journal of Food Engineering, 114(1), 106-122.
66. Bahlouli, M. I., Bekkour, K.*, Benchabane, A., Hemar, Y., &Nemdili, A. (2013). The effect of temperature on the rheological behavior of polyethylene oxide (peo) solutions. Applied Rheology, 23(1), 15 pages.
67. Goh, K. K.*, Mei Wee, M. S.,&Hemar, Y. (2013). Phase stability-induced complex rheological behaviour of galactomannan and maltodextrin mixtures. Food & function, 4(4), 627-634.
68. Love, R. J.*, Lentle, R. G., Asvarujanon, P., Hemar, Y.*, & Stafford, K. J. (2013). An Expanded Finite Element Model of the Intestinal Mixing of Digesta. Food Digestion, 4(1), 26-35.
69. Mohtar, N. F.,Perera*, C. O., Quek, S. Y., &Hemar, Y. (2013). Optimization of gelatine gel preparation from New Zealand hoki (Macruronusnovaezelandiae) skins and the effect of transglutaminase enzyme on the gel properties. Food Hydrocolloids, 31(2), 204-209.
70. Gao, S., Lewis, G. D., Ashokkumar, M., &Hemar, Y.* (2014). Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria. UltrasonicsSonochemistry, 21(1), 446-453.
71. Gao, S., Lewis, G. D., Ashokkumar, M., &Hemar, Y.* (2014). Inactivation of microorganisms by low-frequency high-power ultrasound: 2. A simple model for the inactivation mechanism. UltrasonicsSonochemistry, 21(1), 454-460.
72. Yang, Z.,Gu, Q., &Hemar, Y.* (2013). In situ study of maize starch gelatinization under ultra-high hydrostatic pressure using X-ray diffraction. Carbohydrate Polymers, 97(1), 235-238.
73. Ren, L.,Reynisson, J., Perera, C., &Hemar, Y.* (2013). The physicochemical properties of a new class of anticancer fungal polysaccharides: A comparative study. Carbohydrate Polymers, 97(1), 177-187.
74. Fraser, K., Lane, G. A., Otter, D. E., Hemar, Y., Quek, S. Y., Harrison, S. J., & Rasmussen, S. (2013). Analysis of metabolic markers of tea origin by UHPLC and high resolution mass spectrometry. Food Research International, 53(2), 827-835.
75. Devi, A. F., Liu, L. H., Hemar, Y., Buckow, R.*, &Kasapis, S. (2013). Effect of high pressure processing on rheological and structural properties of milk-gelatin mixtures. Food Chemistry, 141(2), 1328-1334.
76. Fraser, K.,* Lane, G. A., Otter, D. E., Harrison, S. J., Quek, S. Y., Hemar, Y., & Rasmussen, S. (2013). Monitoring tea fermentation/manufacturing by direct analysis in real time (DART) mass spectrometry. Food Chemistry, 141(3), 2060-2065
77. Gao, S., Hemar, Y.*, Lewis, G. D., &Ashokkumar, M. (2014). Inactivation of Enterobacteraerogenes in reconstituted skim milk by high- and low-frequency ultrasound. Ultrasonicssonochemistry, 21(6), 2099-2106.
78. Ren, L., Hemar, Y.*, Perera, C. O., Lewis, G., Krissansen, G. W., & Buchanan, P. K. (2014). Antibacterial and antioxidant activities of aqueous extracts of eight edible mushrooms. Bioactive Carbohydrates and Dietary Fibre, 3(2), 41-51.
79. Gao, S.,Hemar, Y.*, Ashokkumar, M., Paturel, S., & Lewis, G. D. (2014). Inactivation of bacteria and yeast using high-frequency ultrasound treatment. Water Research, 60, 93-104.
80. Fraser, K.*, Lane, G. A., Otter, D. E., Harrison, S. J., Quek, S. -Y., Hemar, Y., & Rasmussen, S. (2014). Non-targeted analysis by LC-MS of major metabolite changes during the oolong tea manufacturing in New Zealand.Food Chemistry, 151, 394-403.
81. Mohtar, N. F., Perera, C. O., &Hemar, Y.* (2014). Chemical modification of New Zealand hoki (Macruronusnovaezelandiae) skin gelatin and its properties. Food Chemistry, 155, 64-73.
82. Devi, A. F., Buckow*, R., Hemar, Y., &Kasapis, S. (2014). Modification of the structural and rheological properties of whey protein/gelatin mixtures through high pressure processing. Food Chemistry, 156, 243-249.
83. Bi, X., Hemar, Y.*, Balaban, M. O., & Liao, X. (2015). The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree. UltrasonicsSonochemistry, 27, 567-575.
84. Arifin, M., Swedlund, P. J., Hemar, Y.*, & McKinnon, I. R. (2014). Calcium phosphates in Ca(2+)-fortified milk: phase identification and quantification by Raman spectroscopy. Journal of Agricultural and Food Chemistry, 62(50), 12223-12228.
85.Hemar, Y., &Gaucheron, F. (2015). Preface. Dairy Science and Technology, 95(1).
86. Lam, E., Gu, Q., Swedlund, P. J., Marchesseau, S., &Hemar, Y.* (2015). X-ray diffraction investigation of amorphous calcium phosphate and hydroxyapatite under ultra-high hydrostatic pressure. International Journal of Minerals, Metallurgy and Materials, 22(11), 1225-1231.
87. Khan, J. R.*, Pether, S., Bruce, M., Walker, S. P., Hemar, Y., & Herbert, N. A. (2015). Exercise training reduces the flesh firmness of juvenile hāpuku (Polyprionoxygeneios) with a hypertrophic reduction in muscle fibre density. New Zealand Journal of Marine and Freshwater Research, 49(4), 429-438.
88. Yang, Z.,Chaieb, S., Hemar, Y.*, de Campo, L., Rehm, C., &McGillivray, D. J. (2015). Investigating linear and nonlinear viscoelastic behaviour and microstructures of gelatin-multiwalled carbon nanotube composites. RSC Advances, 5(130), 107916-107926.
89. Devi, A. F.,Buckow*, R., Singh, T., Hemar, Y., &Kasapis, S. (2015). Colour change and proteolysis of skim milk during high pressure thermal–processing. Journal of Food Engineering, 147, 102-110.
90. Liu, Z.,Hemar, Y.*, Tan, S., Sanguansri, P., Niere, J., Buckow, R., & Augustin, M. A. (2015). Pulsed electric field treatment of reconstituted skim milks at alkaline pH or with added EDTA. Journal of Food Engineering, 144, 112-118.
91. Ren, L.*, Edwards, P. J. B., Perera, C. O., &Hemar, Y. (2015). Structural features of a novel polysaccharide isolated from a New Zealand Maori mushroom Iliodictioncibarium.Carbohydrate research, 406, 19-26.
92. Mansel, B. W., Chu, C. -Y., Leis, A., Hemar, Y., Chen, H. -L., Lundin, L., & Williams, M. A. K.* (2015). Zooming in: Structural Investigations of Rheologically Characterized Hydrogen-Bonded Low-Methoxyl Pectin Networks. Biomacromolecules, 16(10), 3209-3216.
93. de Oliveira Reis, G., Menut, P.*, Bonfils, F., Vaysse, L., Hemar, Y., & Sanchez, C. (2015). Acid-induced aggregation and gelation of natural rubber latex particles. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 482, 9-17.
94. Yang, Z.,Hemar, Y.*, Hilliou, L., Gilbert, E. P., McGillivray, D. J., Williams, M. A., &Chaieb, S. (2016). Nonlinear behavior of gelatin networks reveals a hierarchical structure. Biomacromolecules, 17(2), 590-600.
95. Kang, N.,Zuo, Y. J., Hilliou, L., Ashokkumar, M., &Hemar, Y.* (2016). Viscosity and hydrodynamic radius relationship of high-power ultrasound depolymerised starch pastes with different amylose content. Food Hydrocolloids, 52, 183-191.
96. Yang, Z.,Swedlund, P., Gu, Q., Hemar, Y.*, &Chaieb, S. (2016). Retrogradation of maize starch after high hydrostatic pressure gelation: Effect of amylose content and depressurization rate. PLoS ONE, 11(5), 11 pages.
97. Sinthusamran, S.,Benjakul, S.*, &Hemar, Y. (2016). Rheological and sensory properties of fish gelatin gels as influenced by agar from Gracilariatenuistipitata.International Journal of Food Science & Technology, 51(6), 1530-1536.
98. Yang, Z.,Swedlund, P., Hemar, Y.*, Mo, G., Wei, Y., Li, Z., & Wu, Z. (2016). Effect of high hydrostatic pressure on the supramolecular structure of corn starch with different amylose contents. International Journal of Biological Macromolecules, 85, 604-614.
99. De Leon-Rodriguez, L. M.*, Kamalov, M., Hemar, Y., Mitra, A. K., Castelletto, V., Hermida-Merino, D., Brimble, M. A. (2016). A peptide hydrogel derived from a fragment of human cardiac troponin C. Chemical Communications, 52(21), 4056-4059.
100. Yang, Z.,Gu, Q., Lam, E., Tian, F., Chaieb, S., &Hemar, Y.* (2016). In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS. Food Hydrocolloids, 56, 58-61.
101. Bai, W.,Hébraud, P., Ashokkumar, M., &Hemar, Y.* (2017). Investigation on the pitting of potato starch granules during high frequency ultrasound treatment. Ultrasonicssonochemistry, 35(Pt B), 547-555.
102. Xu, Y., Liu, D.*, Yang, H., Zhang, J., Liu, X., Regenstein, J. M., Hemar, Y., &Zhou, P. (2016). Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates. Food Hydrocolloids, 60, 59-66.
103. Sinthusamran, S.*, Benjakul, S., Hemar, Y., &Kishimura, H. (2018). Characteristics and Properties of Gelatin from Seabass (Lates calcarifer) Swim Bladder: Impact of Extraction Temperatures. Waste and BiomassValorization, 9(2), 315-325.
104. Alzahrani, M. A. J.,Perera, C. O.*, &Hemar, Y. (2018). Production of bioactive proteins and peptides from the diatom Nitzschialaevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris. International Journal of Food Science & Technology, 53(3), 676-682.
105. De Leon-Rodriguez, L.*, Hemar, Y., Mo, G., Mitra, A., Cornish, J., & Brimble, M. (2017). Multifunctional thermoresponsive designer peptide hydrogels. ActaBiomaterialia, 47, 40-49.
106. Liu, D.*, Li, J., Zhang, J., Liu, X., Wang, M., Hemar, Y., Regenstein, J. M, &Zhou, P. (2017). Effect of partial acidification on the ultrafiltration and diafiltration of skim milk: Physico-chemical properties of the resulting milk protein concentrates. Journal of Food Engineering, 212, 55-64.
107. Liu, D.*, Yu, Y., Zhang, J., Liu, X., Wang, M., Hemar, Y., Regenstein, J. M, &Zhou, P. (2017). Biochemical and physico-chemical changes of skim milk during acidification with glucono- δ -lactone and hydrogen chloride. Food Hydrocolloids, 66, 99-109.
108. Sinthusamran, S.*, Benjakul, S., &Hemar, Y. (2018). Physical and sensory properties of gelatin from seabass (Latescalcarifer) as affected by agar and κ-carrageenan.Journal of texture studies, 49(1), 47-55.
109. Lam, E., Holt, C., Edwards, P., McKinnon, I., Otter, D., Li, N., &Hemar, Y.* (2017). The effect of transglutaminase treatment on the physico-chemical properties of skim milk with added ethylenediaminetetraacetic acid. Food Hydrocolloids, 69, 329-340.
110. Petcharat, T., Benjakul, S.*, &Hemar, Y. (2017). Improvement of Gel Properties of Fish Gelatin Using Gellan. International Journal of Food Engineering, 13(8).
111. De Leon-Rodriguez*, L. M., Hemar, Y., Mitra, A. K., &Brimble, M. A. (2017). Understanding the metal mediated assembly and hydrogel formation of a β-hairpin peptide. Biomaterials Science, 5(10), 1993-1997.
112. Yang, Z.,Gu, Q., Banjar, W., Li, N., &Hemar, Y.* (2018). In situ study of skim milk structure changes under high hydrostatic pressure using synchrotron SAXS. Food Hydrocolloids, 77, 772-776.
113. Sinthusamran, S.*, Benjakul, S., Swedlund, P. J., &Hemar, Y. (2017). Physical and rheological properties of fish gelatin gel as influenced by κ-carrageenan. Food Bioscience, 20, 88-95.
114. Li, Z., Yang, Z., Otter, D., Rehm, C., Li, N., Zhou, P., &Hemar, Y.* (2018). Rheological and structural properties of coagulated milks reconstituted in D 2 O: Comparison between rennet and a tamarillo enzyme (tamarillin). Food Hydrocolloids, 79, 170-178.
115. Hauptstein, N., De Leon-Rodriguez, L. M.*, Mitra, A. K., Hemar, Y., Kavianinia, I., Li, N., Castelletto, V., Hamley, I. W., &Brimble, M. A. (2018). Supramolecular Threading of Peptide Hydrogel Fibrils. ACS Biomaterials Science & Engineering, 4 (8), 2733–2738.
116. Li, Z., Scott, K., Otter, D., Zhou, P., &Hemar, Y.* (2018). Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandrabetacea) coagulant and rennet.Journal of dairy science, 101(6), 4869-4878.
117. Li, Z., Scott, K., Hemar, Y., & Otter, D.* (2018). Protease activity of enzyme extracts from tamarillo fruit and their specific hydrolysis of bovine caseins. Food Research International, 109, 380-386.
118. Li, Z., Scott, K., Hemar, Y., Zhang, H., & Otter, D.* (2018). Purification and characterisation of a protease (tamarillin) from tamarillo fruit. Food chemistry, 256, 228-234.
119. Lam, E., McKinnon, I., Marchesseau, S., Otter, D., Zhou, P., &Hemar, Y.* (2018). The effect of transglutaminase on reconstituted skim milks at alkaline pH.Food Hydrocolloids, 85, 10-20.
120. Liu, D.*, Zhang, J., Yang, T., Liu, X., Hemar, Y., Regenstein, J. M., & Zhou, P. (2019). Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates. Food Chemistry, 272, 539-548.
121. Liu, D.*, Zhang, J., Yang, T., Wang, L., Liu, X., Hemar Y., Regenstein, J. M., & Zhou, P.(2019). Membrane-based fractionation, enzymatic dephosphorylation, andgastrointestinal digestibility of β-casein enriched serum protein ingredients.Food Hydrocolloids, 88, 1-12.
122. Zhu, F., Prosser, C., Zhu, Y., Otter, D., Hemar, Y.* (2018). Enzymatic formation of galacto-oligosaccharides in goat milk. Food Biosciences, 26, 38-41.
123. Hettihewa, S., Hemar, Y., &Rupasinghe, H.* (2018). Flavonoid-rich extract of actinidiamacrosperma (a wild kiwifruit) inhibits angiotensin-converting enzyme in vitro. Foods, 7 (9), 146.
124. Palanisamy, N., Seale, B, Turner, A., &Hemar, Y.* (2019). Low frequency ultrasound inactivation of thermophilic bacilli (geobacillus spp. and anoxybacillusflavithermus) in the presence of sodium hydroxide and hydrogen peroxide.UltrasonicsSonochemistry, 51, 325-331.
125. Wang, Y.,Eastwood, B.,Yang., Z., de Campo, L., Knott, R., Prossr, C., Carpenter, E., Hemar, Y.* (2019). Rheological and Structural characterization of acidified skim milks and infant formulae made from cow and goat milk. Food Hydrocolloids, 96, 161-170.
126. Li, G.*, Zhu, F., Mo, G., &Hemar, Y. (2019). Supramolecular structure of high hydrostatic pressure treated quinoa and maize starches. Food Hydrocolloids, 92, 276-284.
127. Hu, X. Y., Zhang, X., Chen, D., Li, N., Hemar, Y., Yu, B. Tang, S., & Sun, Y.* (2019). How much can we trust polysorbates as food protein stabilizers-The case of bovine casein.Food Hydrocolloids, 96, 81-92.
128. Glossop, H. D., de Zoysa, G. H., Hemar, Y., Cardoso, P., Wang, K., Valery, C., &Sarojini, V.* (2019). Battacin-inspired ultrashort peptides: nanostructure analysis and antimicrobial activity. Biomacromolecules, DOI:10.1021/acs.biomac.9b00291
129. Yang, Z.*, Xu, X., Singh, R., de Campo, L., Gilbert, E. P., Wu, Z., &Hemar, Y.* (2019). Effect of amyloglucosidase hydrolysis on the multi-scale supramolecular structure of corn starch. Carbohydrate polymers, 212, 40-50.
130. Lin, Q., Liang. R., Ye, A. M.*, Hemar, Y., Yang, Z., Singh, H. (2019). Self-assembled micelles based on OSA-modified starches for enhancing solubility of β-Carotene: Effect of starch macromolecular architecture. Journal of agricultural and food chemistry, 67, 6614-6624.
131. Lam, E., Otter, D., Huppertz, T., Zhou, P., Hemar, Y.* (2019). Effect of transglutaminase and acidification temperature on the gelation of reconstituted skim milk. International Dairy Journal, 92, 59-68.
132. Zhou, M., Xia, Y., Cao, F., Li, N., Hemar, Y.,Tang, S., Sun, Y.*(2019). A theoretical and experimental investigation of the effect of sodium dodecyl sulfate on the structural and conformational properties of bovine β-casein. Soft matter,15 (7), 1551-1561.
133. Liu, D.*, Zhang, J., Yang, T., Liu, X., Hemar, Y., Regenstein, J. M., Zhou, P. (2019). Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates. Food chemistry, 272, 539-548.
134. Alzahrani, M. A. J., Perera, C. O.*, Sabaragamuwa, R., Hemar Y. (2019). Assessment of Bioactive Potential of Aqueous Protein Extracts from Diatoms Nitzschialaevis, Spirulina platensis, and Chlorella vulgaris. Journal of Aquatic Food Product Technology, 28 (2), 177-193
135. Liu, D.*, Zhang, J., Wang, L., Yang, T., Liu, X.,Hemar, Y., Regenstein, J. M., Zhou, P. (2019). Membrane-based fractionation, enzymatic dephosphorylation, and gastrointestinal digestibility of β-casein enriched serum protein ingredients. Food Hydrocolloids, 88, 1-12.
136. Pilkington, L. I., Yang, X., Liu, M. W., Hemar, Y., Brimble, M. A., Reynisson, J.* (12019). A Chemometric Analysis of Compounds from Native New Zealand Medicinal Flora. Chemistry–An Asian Journal, 14 (8), 1117-1127.
137. Cheng, L.*, Ye, A., Hemar, Y., Gilbert, E. P., De Campo, L., Whitten, A. E., Singh, H. (2019) Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small-and Ultra-Small-Angle Neutron Scattering. Langmuir, 35 (37), 12017-12027
138. Zhang, X.*, Hemar, Y., Lv, L., Zhao, T., Yang, Y., Han, Z., Li, M., He, J. (2010) Molecular characterization of the β-lactoglobulin conjugated with fluorescein isothiocyanate: Binding sites and structure changes as function of pH.International journal of biological macromolecules, 140, 377-383
139. Zhao, H.*, Yu, B., Hemar, Y., Chen, J., Cui, B. (2020). Improvement of calcium sulfate-induced gelation of soy protein via incorporation of soy oil before and after thermal denaturation. LWT, 117, 10869
140. Chen, X., Zhang, H., Hemar, Y., Li, N., Zhou, P.* (2020). Glycerol induced stability enhancement and conformational changes of β-lactoglobulin. Food chemistry, 308, 125596
141. Wu, S., Li, G., Xue, Y., Ashokkumar, M., Zhao, H., Liu D., Zhou, P., Sun, Y., Hemar, Y. (2020). Solubilisation of micellar casein powders by high-power ultrasound. UltrasonicsSonochemistry, 105131
142. Zhao, H.*, Chen, J., Hemar, Y., Cui, B. (2020). Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides. Food Chemistry, 310, 125983
143. Munir, M.*, Nadeem, M., Qureshi, T. M., Gamlath, C. J., Martin, G. J. O., Hemar Y., Ashokkumar, M. (2020). Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening. UltrasonicsSonochemistry, 105140
144.Hemar, Y.*, Xu, C., Wu, S., Ashokkumar, M. (2020). Size reduction of “reformed casein micelles” by high-power ultrasound and high hydrostatic pressure. UltrasonicsSonochemistry, 63, 104929
145. He, J., Ma, Z., Yang, Y., Hemar, Y., Zhao, T*. (2020). Extraction of tetracycline in food samples using biochar microspheres prepared by a Pickering emulsion method. Food Chemistry, 127162
146. Yang, Z.*, Xu, X.,Hemar, Y., Mo, G., de Campo, L., Gilbert, E. P. (2020). Effect of porous waxy rice starch addition on acid milk gels: Structural and physicochemical functionality. Food Hydrocolloids, 106092
147. Singh, R.,Hemar, Y.*, Gilbert, E. P, Wu, Z., Yang, Z.* (2020). Effect of genipin cross-linking on the structural features of skim milk in the presence of ethylenediaminetetraacetic acid (EDTA). Colloids and Surfaces A, 125174
148. Cao, F., Xia, Y., Chen, D., Xu, N., Hemar, Y., Li, N., Sun Y.* (2020). Insights on the structure of caseinate particles based on surfactants-induced dissociation. Food Hydrocolloids 104, 105766
149. Liu, D., Zhou, P., Zhang, J., Liu, Y., Hemar, Y., Regenstein, J., Yu, Y. (2020). Effects of particle size and aging of milk protein concentrate on the biophysical properties of an intermediate-moisture model food system. Food Bioscience, 37,100698.
150. Vella, J., Hemar, Y., Gu, Q, Wu, Z. R., Li, N., Sohnel, T. (2021) In-situ SAXS investigation of high-pressure triglyceride polymorphism in milk cream and anhydrous milk fat. LWT 135, 110174.
151.Hemar, Y., Banjar W., Otter, D. Yang, Z. (2021). Viscosity, size, structural and interfacial properties of sodium caseinate obtained from A2 milk. Colloids and Surfaces A, 614, 126163
152. Wang, c., Reis, M. G., Waterhouse, G. I. N., Hemar, Y., Reiss, M. M. (2021). Prediction of dairy powder functionality attributes using diffuse reflectance in the visible and near infrared (Vis-NIR) region. International Dairy Journal, 117, 104981
153. Li, G., Hemar Y., Zhu, F. (2021) Relationships between supramolecular organization and amylopectin fine structure of quinoa starch. Food Hydrocolloids, 117, 106685
Chapters in books
1. Gao, S., Lewis, G., &Hemar, Y.* (2016). Ultrasonic inactivation of microorganisms. In Handbook of Ultrasonics and Sonochemistry(pp. 1355-1381).
2. Augustin, M. A.*, Oliver, C. M., &Hemar, Y. (2011). Casein, Caseinates, and Milk Protein Concentrates. Dairy Ingredients for Food Processing, 161-178.
