By Dr Yong Wang

Journal articles

Su CY; Xia T; Li D; Wang LJ; Wang Y, 2023, '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, http://dx.doi.org/10.1080/10408398.2023.2257786

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

Naik RR; Wang Y; Selomulya C, 2022, 'Spray-drying to improve the functionality of amaranth protein via ultrasonic-assisted Maillard conjugation with red seaweed polysaccharide', Journal of Cereal Science, 108, pp. 103578, http://dx.doi.org/10.1016/j.jcs.2022.103578

Zhang Z; Wei Y; Guan N; Li B; Wang Y, 2022, 'Changes in Chemical Composition of Flaxseed Oil during Thermal-Induced Oxidation and Resultant Effect on DSC Thermal Properties', Molecules, 27, http://dx.doi.org/10.3390/molecules27207135

Yu J; Wang XY; Li D; Wang LJ; Wang Y, 2022, 'Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation', Food Hydrocolloids, 131, http://dx.doi.org/10.1016/j.foodhyd.2022.107824

Lai S; Zhang T; Wang Y; Ouyang K; Hu H; Hu X; Xiong H; Zhao Q, 2022, 'Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot-scale extruder', International Journal of Food Science and Technology, 57, pp. 6773 - 6784, http://dx.doi.org/10.1111/ijfs.16026

An NN; Zhao SY; Li D; Wang Y; Wang LJ, 2022, 'Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of Acanthopanax sessiliflorus by Increasing the Drying Rate and Inactivating Enzymes', Foods, 11, http://dx.doi.org/10.3390/foods11203186

Liu M; Zhang G; Xiao J; Jeantet R; Delaplace G; Wang Y; Dong Z; Chen XD, 2022, 'Mixing intensification with soft-elastic baffle (SEB) in a soft-elastic reactor (SER)', Chemical Engineering and Processing - Process Intensification, 180, http://dx.doi.org/10.1016/j.cep.2021.108764

Ye Q; Ding M; Zhang P; Wu P; Wang Y; Selomulya C; Chen XD, 2022, 'Visual Monitoring of Disintegration of Solid Oral Dosage Forms in Simulated Gastric Fluids Using Low-Field NMR Imaging', AAPS PharmSciTech, 23, pp. 246, http://dx.doi.org/10.1208/s12249-022-02401-x

Wang Y; Selomulya C, 2022, 'Food rheology applications of large amplitude oscillation shear (LAOS)', Trends in Food Science and Technology, 127, pp. 221 - 244, http://dx.doi.org/10.1016/j.tifs.2022.05.018

Naik RR; Wang Y; Selomulya C, 2022, 'Prediction of zeta potential of amaranth protein isolate via artificial neural networks using the electrostatic surface potential of 11S proglobulin', Measurement: Food, 7, pp. 100053, http://dx.doi.org/10.1016/j.meafoo.2022.100053

Xu H; Wu M; Wang Y; Wei W; Sun D; Li D; Zheng Z; Gao F, 2022, 'Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds', Foods, 11, http://dx.doi.org/10.3390/foods11152240

Yu HZ; Chi SY; Li D; Wang LJ; Wang Y, 2022, 'Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel', Innovative Food Science and Emerging Technologies, 80, http://dx.doi.org/10.1016/j.ifset.2022.103102

Luong VT; Wang Y; Zurrer T; Scott JA; Selomulya C, 2022, 'Magnesium Citrate Powders from Waste Bitterns via Crystallization and Spray Drying', Industrial and Engineering Chemistry Research, 61, pp. 9950 - 9961, http://dx.doi.org/10.1021/acs.iecr.2c00914

Nosratpour M; Kochan K; Ma J; Wang Y; Wood BR; Haritos VS; Selomulya C, 2022, 'Fatty acid distribution and polymorphism in solid lipid particles of milkfat and long chain omega-3 fatty acids', Food Chemistry, 381, pp. 132245, http://dx.doi.org/10.1016/j.foodchem.2022.132245

Kim W; Wang Y; Selomulya C, 2022, 'Impact of sodium alginate on binary whey/pea protein-stabilised emulsions', Journal of Food Engineering, 321, pp. 110978, http://dx.doi.org/10.1016/j.jfoodeng.2022.110978

Li H; Gao J; Chen W; Qian C; Wang Y; Wang J; Chen L, 2022, 'Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt', Food Science and Nutrition, 10, pp. 1451 - 1460, http://dx.doi.org/10.1002/fsn3.2755

Zhao X; Li D; Wang LJ; Wang Y, 2022, 'Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content', Carbohydrate Polymers, 281, http://dx.doi.org/10.1016/j.carbpol.2021.119061

An NN; Shang N; Lv WQ; Li D; Wang LJ; Wang Y, 2022, 'Effects of carboxymethyl cellulose/pectin coating combined with ultrasound pretreatment before drying on quality of turmeric (Curcuma longa L.)', International Journal of Biological Macromolecules, 202, pp. 354 - 365, http://dx.doi.org/10.1016/j.ijbiomac.2022.01.021

An NN; Sun WH; Li BZ; Wang Y; Shang N; Lv WQ; Li D; Wang LJ, 2022, 'Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame', Food Chemistry, 373, http://dx.doi.org/10.1016/j.foodchem.2021.131412

Su D; Sun W; Li BZ; Yang Y; Wang Y; Lv W; Li D; Wang L, 2022, 'Influence of ultrasonic pretreatments on microwave hot-air flow rolling drying mechanism, thermal characteristics and rehydration dynamics of Pleurotus eryngii', Journal of the Science of Food and Agriculture, 102, pp. 2100 - 2109, http://dx.doi.org/10.1002/jsfa.11551

Ye Q; Ge F; Wang Y; Wu P; Chen XD; Selomulya C, 2022, 'Digestion of curcumin-fortified yogurt in short/long gastric residence times using a near-real dynamic in vitro human stomach', Food Chemistry, 372, pp. 131327, http://dx.doi.org/10.1016/j.foodchem.2021.131327

Jin X; Lin S; Gao J; Kim EHJ; Morgenstern MP; Wilson AJ; Agarwal D; Wadamori Y; Wang Y; Ying J; Dong Z; Zhou W; Song X; Zhao Q, 2022, 'Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) vs. New Zealander (Caucasian)', Food and Function, 13, pp. 3840 - 3852, http://dx.doi.org/10.1039/d1fo04078b

Huang L; Ren Y; Li H; Zhang Q; Wang Y; Cao J; Liu X, 2022, 'Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations', Frontiers in Nutrition, 9, http://dx.doi.org/10.3389/fnut.2022.843832

Liu YY; Sun WH; Li BZ; Wang Y; Lv WQ; Shang N; Li D; Wang LJ, 2022, 'Dehydration characteristics and evolution of physicochemical properties of Platycodon grandiflorum (Jacq. A.DC.) roots (PGR) during pulse-spouted microwave vacuum drying (PSMVD)', Industrial Crops and Products, 177, http://dx.doi.org/10.1016/j.indcrop.2021.114449

Lei YC; Zhao X; Li D; Wang LJ; Wang Y, 2022, 'Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel', Foods, 11, http://dx.doi.org/10.3390/foods11050734

Jin X; Qu R; Wang Y; Li D; Wang L, 2022, 'Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose', Foods, 11, http://dx.doi.org/10.3390/foods11030461

Lu X; Du H; Liu Y; Wang Y; Li D; Wang L, 2022, 'Effect of Ultrasound-Assisted Solvent Enzymatic Extraction on Fatty Acid Profiles, Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Elaeagnus mollis Oil', Foods, 11, http://dx.doi.org/10.3390/foods11030359

Yu J; Wang Y; Li D; Wang LJ, 2022, 'Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl', Food Hydrocolloids, 123, http://dx.doi.org/10.1016/j.foodhyd.2021.107113

Zhang L; Xiao Q; Wang Y; Hu J; Xiong H; Zhao Q, 2022, 'Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate', LWT, 153, http://dx.doi.org/10.1016/j.lwt.2021.112415

Naik RR; Wang Y; Selomulya C, 2022, 'Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products', Critical Reviews in Food Science and Nutrition, 62, pp. 7036 - 7061, http://dx.doi.org/10.1080/10408398.2021.1910139

Sun D; Wu M; Xu H; Shang N; Gao F; Wang Y; Zheng Z, 2022, 'The bioactive properties and quality attributes of Chrysanthemum morifolium Ramat as affected by pulsed vacuum drying', Drying Technology, 40, pp. 3021 - 3035, http://dx.doi.org/10.1080/07373937.2021.1998105

Lu XR; Wu D; Wang Y; Li D; Wang LJ, 2021, 'Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction', International Journal of Food Engineering, 17, pp. 999 - 1008, http://dx.doi.org/10.1515/ijfe-2021-0288

Qu R; Wang Y; Li D; Wang L, 2021, 'The study of rheological properties and microstructure of carboxylated nanocellulose as influenced by level of carboxylation', Food Hydrocolloids, 121, http://dx.doi.org/10.1016/j.foodhyd.2021.106985

Phan K; Truong T; Wang Y; Bhandari B, 2021, 'Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubbles', Food Chemistry, 363, http://dx.doi.org/10.1016/j.foodchem.2021.130299

Liu YY; Sun WH; Li BZ; Shang N; Wang Y; Lv WQ; Li D; Wang LJ, 2021, 'Value-added application of Platycodon grandiflorus (Jacq.) A.DC. roots (PGR) by ultrasound-assisted extraction (UAE) process to improve physicochemical quality, structural characteristics and functional properties', Food Chemistry, 363, http://dx.doi.org/10.1016/j.foodchem.2021.130354

Qu RJ; Wang Y; Li D; Wang LJ, 2021, 'Rheological behavior of nanocellulose gels at various calcium chloride concentrations', Carbohydrate Polymers, 274, http://dx.doi.org/10.1016/j.carbpol.2021.118660

Zhang L; Chen X; Wang Y; Guo F; Hu S; Hu J; Xiong H; Zhao Q, 2021, 'Characteristics of rice dreg protein isolate treated by high-pressure microfluidization with and without proteolysis', Food Chemistry, 358, http://dx.doi.org/10.1016/j.foodchem.2021.129861

Phan K; Truong T; Wang Y; Bhandari B, 2021, 'Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil', International Journal of Food Science and Technology, 56, pp. 4278 - 4286, http://dx.doi.org/10.1111/ijfs.15240

Lin S; Jin X; Gao J; Qiu Z; Ying J; Wang Y; Dong Z; Zhou W, 2021, 'Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties', Food Chemistry, 353, http://dx.doi.org/10.1016/j.foodchem.2021.129407

Jin X; Lin S; Gao J; Wang Y; Ying J; Dong Z; Zhou W, 2021, 'Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle', Food and Bioprocess Technology, 14, pp. 1089 - 1100, http://dx.doi.org/10.1007/s11947-021-02621-2

Liu YY; Wang Y; Lv WQ; Li D; Wang LJ, 2021, 'Freeze-thaw and ultrasound pretreatment before microwave combined drying affects drying kinetics, cell structure and quality parameters of Platycodon grandiflorum', Industrial Crops and Products, 164, http://dx.doi.org/10.1016/j.indcrop.2021.113391

Ye Q; Ge F; Wang Y; Woo MW; Wu P; Chen XD; Selomulya C, 2021, 'On improving bioaccessibility and targeted release of curcumin-whey protein complex microparticles in food', Food Chemistry, 346, pp. 128900, http://dx.doi.org/10.1016/j.foodchem.2020.128900

Su D; Zhu XD; Wang Y; Li D; Wang LJ, 2021, 'Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber', International Journal of Food Engineering, 17, pp. 299 - 308, http://dx.doi.org/10.1515/ijfe-2020-0206

Zhu YD; Wang Y; Li D; Wang LJ, 2021, 'The effect of dry heat parboiling processing on the short-range molecular order structure of highland barley', LWT, 140, http://dx.doi.org/10.1016/j.lwt.2020.110797

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