By Dr Yong Wang

Journal articles

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

Mathew HC; Kim W; Wang Y; Clayton C; Selomulya C, 2024, 'On treatment options to improve the functionality of pea protein', JAOCS Journal of the American Oil Chemists Society, 101, pp. 927 - 948, http://dx.doi.org/10.1002/aocs.12812

Yu Y; Chen Y; Wang Y; Sun X; Guo Y; Su D; Xu H, 2024, 'Unlocking new drying potential for Lotus root: Ultrasonic osmotic dehydration and microwave hot air drying based on phenolic retention and microstructure', Innovative Food Science and Emerging Technologies, 97, http://dx.doi.org/10.1016/j.ifset.2024.103824

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

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, 5, pp. 1410 - 1444, http://dx.doi.org/10.1002/fft2.396

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, pp. 100380, 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, 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, pp. 104469, 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

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

Su CY; Xia T; Li D; Wang LJ; Wang Y, 2024, 'Hybrid biodegradable materials from starch and hydrocolloid: fabrication, properties and applications of starch-hydrocolloid film, gel and bead', Critical Reviews in Food Science and Nutrition, 64, pp. 12841 - 12859, http://dx.doi.org/10.1080/10408398.2023.2257786

Cui C; Li D; Wang LJ; Wang Y, 2024, 'Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality', Food Reviews International, 40, pp. 1621 - 1646, http://dx.doi.org/10.1080/87559129.2023.2227981

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

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

Lai S; Zhang T; Wang Y; Ouyang K; Hu H; Hu X; Wang F; Xiong H; Zhao Q, 2023, 'Physicochemical and structural properties and digestibility of rice flour with different moisture extrusion cooking', International Journal of Food Science and Technology, 58, pp. 1356 - 1366, http://dx.doi.org/10.1111/ijfs.16296

Zhao X; Li D; Wang LJ; Wang Y, 2023, 'Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gel', Food Hydrocolloids, 135, http://dx.doi.org/10.1016/j.foodhyd.2022.108208

Falsafi SR; Wang Y; Ashaolu TJ; Sharma M; Rawal S; Patel K; Askari G; Javanmard SH; Rostamabadi H, 2023, 'Biopolymer Nanovehicles for Oral Delivery of Natural Anticancer Agents', Advanced Functional Materials, 33, http://dx.doi.org/10.1002/adfm.202209419

Su CY; Li D; Wang LJ; Wang Y, 2023, 'Biodegradation behavior and digestive properties of starch-based film for food packaging–a review', Critical Reviews in Food Science and Nutrition, 63, pp. 6923 - 6945, http://dx.doi.org/10.1080/10408398.2022.2036097

An NN; Lv WQ; Li D; Wang LJ; Wang Y, 2023, 'Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation', Food Chemistry, 398, http://dx.doi.org/10.1016/j.foodchem.2022.133925

Su CY; Li D; Wang LJ; Wang Y, 2023, 'Green double crosslinked starch-alginate hydrogel regulated by sustained calcium ion-gluconolactone release for human motion monitoring', Chemical Engineering Journal, 455, http://dx.doi.org/10.1016/j.cej.2022.140653

Falsafi SR; Wang Y; Ashaolu TJ; Sharma M; Rawal S; Patel K; Askari G; Javanmard SH; Rostamabadi H, 2023, 'Biopolymer Nanovehicles for Oral Delivery of Natural Anticancer Agents (Adv. Funct. Mater. 4/2023)', Advanced Functional Materials, 33, http://dx.doi.org/10.1002/adfm.202370023

Huang L; Zhao D; Wang Y; Li H; Zhou H; Liu X, 2022, 'Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes', Food Chemistry X, 16, http://dx.doi.org/10.1016/j.fochx.2022.100508

Wang Y; Li Z; Li H; Selomulya C, 2022, 'Effect of hydrolysis on the emulsification and antioxidant properties of plant-sourced proteins', Current Opinion in Food Science, 48, pp. 100949, http://dx.doi.org/10.1016/j.cofs.2022.100949

Lin S; Jin X; Gao J; Qiu Z; Ying J; Wang Y; Dong Z; Zhou W, 2022, 'Impact of wheat bran micronization on dough properties and bread quality: Part II – Quality, antioxidant and nutritional properties of bread', Food Chemistry, 396, http://dx.doi.org/10.1016/j.foodchem.2022.133631

Falsafi SR; Karaca AC; Deng L; Wang Y; Li H; Askari G; Rostamabadi H, 2022, 'Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components', Food Hydrocolloids, 133, http://dx.doi.org/10.1016/j.foodhyd.2022.108002

Zhao X; Xing JJ; An NN; Li D; Wang LJ; Wang Y, 2022, 'Succeeded high-temperature acid hydrolysis of granular maize starch by introducing heat-moisture pre-treatment', International Journal of Biological Macromolecules, 222, pp. 2868 - 2877, http://dx.doi.org/10.1016/j.ijbiomac.2022.10.065

Sun D; Wu M; Bi C; Gao F; Wei W; Wang Y, 2022, 'Using high-pressure homogenization as a potential method to pretreat soybean protein isolate: Effect on conformation changes and rheological properties of its acid-induced gel', Innovative Food Science and Emerging Technologies, 82, http://dx.doi.org/10.1016/j.ifset.2022.103195

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