By Dr Yong Wang

Book Chapters

Selomulya C; Fang Y; Wang Y, 2023, 'Food powder rehydration', in Handbook of Food Powders: Chemistry and Technology, Second Edition, pp. 295 - 316, http://dx.doi.org/10.1016/B978-0-323-98820-9.00002-8

Wang Y; Kim W; Naik RR; Selomulya C, 2023, 'Chapter 5 Functionality of plant-based proteins', in Engineering Plant-Based Food Systems, Elsevier, pp. 79 - 96, http://dx.doi.org/10.1016/b978-0-323-89842-3.00010-5

Selomulya C; Wang Y; Kim W; Naik R, 2022, 'Functionality of plant-based proteins', in Engineering Plant-Based Food Systems, Academic Press, pp. 79 - 96, http://dx.doi.org/10.1016/B978-0-323-89842-3.00010-5

Lin R; Wang Y; Selomulya C, 2022, 'Physical Properties of Dairy Powders', in Encyclopedia of Dairy Sciences (Third edition), Academic Press, pp. 504 - 520, http://dx.doi.org/10.1016/B978-0-12-818766-1.00028-3

Selomulya C; Wang Y, 2021, 'Dairy encapsulation systems by atomisation-based technology', in Food Engineering Innovations Across the Food Supply Chain, Academic Press, pp. 247 - 260, http://dx.doi.org/10.1016/b978-0-12-821292-9.00023-6

Chen W; Li H; Wang Y; De Silva P; Adhikari B; Wang B, 2020, 'Advances in Technologies used in the Detection of Food Adulteration', in Verma ML (ed.), Biotechnological Approaches in Food Adulterants, CRC Press, pp. 49 - 78, https://www.taylorfrancis.com/chapters/edit/10.1201/9780429354557-3/advances-technologies-used-detection-food-adulteration-wenbo-chen-hui-li-yong-wang-pre-de-silva-benu-adhikari-bo-wang?context=ubx&refId=0b1ce672-51b4-4641-afc4-d16f7521d36c

Li H; Chen W; Wang Y; Adhikari B; Wang B, 2020, 'Overview of Food Adulteration from the Biotechnological Perspective', in Verma ML (ed.), Biotechnological Approaches in Food Adulterants, CRC Press, pp. 1 - 25, https://www.taylorfrancis.com/chapters/edit/10.1201/9780429354557-1/overview-food-adulteration-biotechnological-perspective-hui-li-wenbo-chen-yong-wang-benu-adhikari-bo-wang

Selomulya C; Lin R; Wang Y, 2020, 'Analytical Methods: Physical Properties of Dairy Powders', in Reference Module in Food Science, Elsevier, http://dx.doi.org/10.1016/B978-0-12-818766-1.00028-3

Wang Y; Li H; Li X; Pan Z, 2019, 'Chapter 9: Mechanical Properties of Tomato Fruit and Tissues and Their Impact on Processing', in Food Chemistry, Function and Analysis, pp. 166 - 179, http://dx.doi.org/10.1039/9781788016247-00166

Wang Y; Truong T, 2017, 'Glass Transition and Crystallization in Foods', in Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications, pp. 153 - 172, http://dx.doi.org/10.1016/B978-0-08-100309-1.00007-9

Wang Y; Zhou W, 2017, 'Non-Equilibrium States and Glass Transitions in Bakery Products', in Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications, pp. 63 - 87, http://dx.doi.org/10.1016/B978-0-08-100309-1.00005-5

Wang Y; Truong T, 2017, 'Chapter 7 Glass Transition and Crystallization in Foods', in Non-Equilibrium States and Glass Transitions in Foods, Elsevier, pp. 153 - 172, http://dx.doi.org/10.1016/b978-0-08-100309-1.00007-9

Journal articles

An N-N; Sun W; Li D; Wang L-J; Wang Y, 2024, 'Effect of microwave-assisted hot air drying on drying kinetics, water migration, dielectric properties, and microstructure of corn.', Food Chem, 455, pp. 139913, http://dx.doi.org/10.1016/j.foodchem.2024.139913

Su CY; Li D; Wang LJ; Wang Y, 2024, 'Eco-friendly electronic food labels: Development and application of Ion-SSPB double network hydrogel', Journal of Colloid and Interface Science, 671, pp. 154 - 164, http://dx.doi.org/10.1016/j.jcis.2024.05.173

Su CY; Li D; Sun W; Wang LJ; Wang Y, 2024, 'Green, tough, and heat-resistant: A GDL-induced strategy for starch-alginate hydrogels', Food Chemistry, 449, http://dx.doi.org/10.1016/j.foodchem.2024.139188

An N-N; Li D; Wang L-J; Wang Y, 2024, 'Unlocking the Potential of Corn Flour: A Study on the Multidimensional Effects of Ball Milling', Food and Bioprocess Technology, http://dx.doi.org/10.1007/s11947-024-03452-7

Yu HZ; Li W; Li D; Wang LJ; Wang Y, 2024, 'Enhancing additive manufacturing with computer vision: a comprehensive review', International Journal of Advanced Manufacturing Technology, 132, pp. 5211 - 5229, http://dx.doi.org/10.1007/s00170-024-13689-3

Naik RR; Ye Q; Wang Y; Selomulya C, 2024, 'Insights into multi-component digestion and antioxidant release from plant protein-seaweed-based Maillard conjugate-MRP systems', Future Foods, 9, http://dx.doi.org/10.1016/j.fufo.2024.100380

Zhao D; Sun L; Wang Y; Liu S; Cao J; Li H; Liu X, 2024, 'Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability', International Journal of Biological Macromolecules, 272, http://dx.doi.org/10.1016/j.ijbiomac.2024.132774

Lao Y; Ye Q; Wang Y; Selomulya C, 2024, 'Modulating Digestibility and Mitigating Beany Flavor of Pea Protein', Food Reviews International, ahead-of-print, pp. 1 - 30, http://dx.doi.org/10.1080/87559129.2024.2346329

Kim W; Wang Y; Selomulya C, 2024, 'Emerging technologies to improve plant protein functionality with protein-polyphenol interactions', Trends in Food Science and Technology, 147, http://dx.doi.org/10.1016/j.tifs.2024.104469

Zheng LY; Li D; Wang LJ; Wang Y, 2024, 'Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability', Carbohydrate Polymers, 331, http://dx.doi.org/10.1016/j.carbpol.2024.121891

Wang D; Chen X; Pandiselvam R; Wang Y; Zhao W; Li F; Sun X; Guo Y; Su D; Xu H, 2024, 'Effects of microwave power control on enzyme activity, drying kinetics, and typical nutrients of Pleurotus Eryngii: Exploring the blanching mechanism by microstructural and ultrastructural evaluation', Journal of Food Composition and Analysis, 128, http://dx.doi.org/10.1016/j.jfca.2024.106037

Cui C; Li D; Wang LJ; Wang Y, 2024, 'Curdlan/sodium carboxymethylcellulose composite adsorbents: A biodegradable solution for organic dye removal from water', Carbohydrate Polymers, 328, http://dx.doi.org/10.1016/j.carbpol.2023.121737

Zhu Y; Chai C; Xue Y; Wang Y; Duan Z, 2024, 'A Novel Model for Evaluating the Natural Antioxidant Carnosic Acid to Improve the Stability of Rapeseed Oil in the Thermal Degradation', Antioxidants, 13, http://dx.doi.org/10.3390/antiox13030296

Phan K; Truong T; Wang Y; Bhandari B, 2024, 'Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical Properties Including the Surface Tension of Clarified Apple Juice', Food Biophysics, 19, pp. 131 - 142, http://dx.doi.org/10.1007/s11483-023-09810-w

Cui C; Wang Y; Ying J; Zhou W; Li D; Wang LJ, 2024, 'Low glycemic index noodle and pasta: Cereal type, ingredient, and processing', Food Chemistry, 431, http://dx.doi.org/10.1016/j.foodchem.2023.137188

Wang D; Wang Y; Pandiselvam R; Su D; Xu H, 2024, 'Comparative Analysis of Drying Methods on Pleurotus eryngii: Impact on Drying Efficiency, Nutritional Quality, and Flavor Profile', Food and Bioprocess Technology, http://dx.doi.org/10.1007/s11947-024-03402-3

Wang D; Wang Y; Zhao W; Pandiselvam R; Sun X; Guo Y; Su D; Xu H, 2024, 'Effects of Penetrating Microwave Blanching on the Drying Characteristics, Physicochemical Properties, and Water Migration of Pleurotus eryngii: Observation of Cell Wall Polysaccharides and Microstructure', Food and Bioprocess Technology, http://dx.doi.org/10.1007/s11947-024-03463-4

An NN; Li D; Wang LJ; Wang Y, 2024, 'Factors affecting energy efficiency of microwave drying of foods: an updated understanding', Critical Reviews in Food Science and Nutrition, 64, pp. 2618 - 2633, http://dx.doi.org/10.1080/10408398.2022.2124947

Phan K; Truong T; Wang Y; Bhandari B, 2024, 'Impact of Carbon Dioxide Nanobubbles on Crystallising Properties of Palm Oil', Food and Bioprocess Technology, http://dx.doi.org/10.1007/s11947-024-03395-z

An NN; Shang N; Zhao X; Tie XY; Guo WB; Li D; Wang LJ; Wang Y, 2024, 'Occurrence, Regulation, and Emerging Detoxification Techniques of Aflatoxins in Maize: A Review', Food Reviews International, 40, pp. 92 - 114, http://dx.doi.org/10.1080/87559129.2022.2158339

Rostamabadi H; Demirkesen I; Mert B; Barua S; Colussi R; Frasson SF; Wang Y; Falsafi SR, 2024, 'Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?', Food Frontiers, http://dx.doi.org/10.1002/fft2.396

Zhang KY; Li D; Wang Y; Wang LJ, 2023, 'Carboxymethyl chitosan/polyvinyl alcohol double network hydrogels prepared by freeze-thawing and calcium chloride cross-linking for efficient dye adsorption', International Journal of Biological Macromolecules, 253, http://dx.doi.org/10.1016/j.ijbiomac.2023.126897

Naik RR; Ye Q; Wang Y; Selomulya C, 2023, 'Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends', Food Research International, 175, http://dx.doi.org/10.1016/j.foodres.2023.113759

Kim W; Wang Y; Vongsvivut J; Ye Q; Selomulya C, 2023, 'On surface composition and stability of β-carotene microcapsules comprising pea/whey protein complexes by synchrotron-FTIR microspectroscopy', Food Chemistry, 426, pp. 136565, http://dx.doi.org/10.1016/j.foodchem.2023.136565

Zhao SY; An NN; Zhang KY; Li D; Wang LJ; Wang Y, 2023, 'Evaluation of drying kinetics, physical properties, bioactive compounds, antioxidant activity and microstructure of Acanthopanax sessiliflorus fruits dried by microwave-assisted hot air drying method', Journal of Food Engineering, 357, http://dx.doi.org/10.1016/j.jfoodeng.2023.111642

Xie H; Zhang L; Ouyang K; Wang Y; Xiong H; Zhao Q, 2023, 'Characterization of Rice Protein Hydrolysate/Chitosan Composite Films and Their Bioactivities Evaluation When Incorporating Curcumin: Effect of Genipin Concentration', Food and Bioprocess Technology, 16, pp. 2159 - 2171, http://dx.doi.org/10.1007/s11947-023-03056-7

An NN; Li D; Wang LJ; Wang Y, 2023, 'Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour', Food Hydrocolloids, 143, http://dx.doi.org/10.1016/j.foodhyd.2023.108939

Lao Y; Ye Q; Wang Y; Vongsvivut J; Selomulya C, 2023, 'Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins', Food Research International, 172, pp. 113180, http://dx.doi.org/10.1016/j.foodres.2023.113180

Rostamabadi H; Bajer D; Demirkesen I; Kumar Y; Su C; Wang Y; Nowacka M; Singha P; Falsafi SR, 2023, 'Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts', Carbohydrate Polymers, 314, http://dx.doi.org/10.1016/j.carbpol.2023.120905

Yu H; Li Z; Li W; Guo W; Li D; Wang L; Wu M; Wang Y, 2023, 'A Tiny Object Detection Approach for Maize Cleaning Operations', Foods, 12, http://dx.doi.org/10.3390/foods12152885

Zhang ZS; Jia HJ; Qin H; Wei YY; Li BZ; Liu YL; Wei AC; Zhu WX; Wang Y, 2023, 'Effect of steam pretreatment on the microstructure of tiger nuts (Cyperus esculents L.) and quality properties of its oil', LWT, 184, http://dx.doi.org/10.1016/j.lwt.2023.114985

Wang Y; Kim W; Naik RR; Spicer PT; Selomulya C, 2023, 'Tuning the pea protein gel network to mimic the heterogenous microstructure of animal protein', Food Hydrocolloids, 140, pp. 108611, http://dx.doi.org/10.1016/j.foodhyd.2023.108611

Yu HZ; Li ZZ; Guo WB; Li D; Wang LJ; Wang Y, 2023, 'An estimation method of maize impurity rate based on the deep residual networks', Industrial Crops and Products, 196, http://dx.doi.org/10.1016/j.indcrop.2023.116455

Kim W; Wang Y; Ma M; Ye Q; Collins VI; Selomulya C, 2023, 'Secondary structure characterization of mixed food protein complexes using microfluidic modulation spectroscopy (MMS)', Food Bioscience, 53, pp. 102513, http://dx.doi.org/10.1016/j.fbio.2023.102513

Huang L; Liu S; Wang Y; Li H; Cao J; Liu X, 2023, 'Effect of cooking methods and polysaccharide addition on the cooking performance of cubic fat substitutes', LWT, 181, http://dx.doi.org/10.1016/j.lwt.2023.114741

Kim W; Wang Y; Ye Q; Yao Y; Selomulya C, 2023, 'Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties', Food and Bioproducts Processing, 139, pp. 204 - 215, http://dx.doi.org/10.1016/j.fbp.2023.03.011

Yiu CC-Y; Liang SW; Mukhtar K; Kim W; Wang Y; Selomulya C, 2023, 'Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications', Gels, 9, http://dx.doi.org/10.3390/gels9050366

Yu J; Li D; Wang LJ; Wang Y, 2023, 'Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums', Food Hydrocolloids, 136, http://dx.doi.org/10.1016/j.foodhyd.2022.108293

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