By Dr Yong Wang

Journal articles

Zhao X; Wang Y; Li D; Wang L, 2021, 'Insight into the biphasic transition of heat-moisture treated waxy maize starch through controlled gelatinization', Food Chemistry, 341, http://dx.doi.org/10.1016/j.foodchem.2020.128214

Phan KKT; Truong T; Wang Y; Bhandari B, 2021, 'Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing', Food Engineering Reviews, 13, pp. 3 - 14, http://dx.doi.org/10.1007/s12393-020-09233-0

Tang MX; Lei YC; Wang Y; Li D; Wang LJ, 2021, 'Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan', Food Hydrocolloids, 112, http://dx.doi.org/10.1016/j.foodhyd.2020.106251

Qu R; Tang M; Wang Y; Li D; Wang L, 2021, 'TEMPO-oxidized cellulose fibers from wheat straw: Effect of ultrasonic pretreatment and concentration on structure and rheological properties of suspensions', Carbohydrate Polymers, 255, http://dx.doi.org/10.1016/j.carbpol.2020.117386

He C; Hu Y; Wang Y; Liu Z; Liao Y; Xiong H; Zhao Q, 2021, 'Design of water-soluble whole rice glutelin: The rendezvous of two rice subspecies, Japonica and Indica', Food Hydrocolloids, 110, http://dx.doi.org/10.1016/j.foodhyd.2020.106148

Zhu HK; Yang L; Fang XF; Wang Y; Li D; Wang LJ, 2021, 'Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour', Food Research International, 139, http://dx.doi.org/10.1016/j.foodres.2020.109807

Zhu HK; Fang XF; Wang Y; Li D; Wang LJ, 2021, 'Thermal, structure, and rheological properties of native potato flour prepared under different combined drying methods', Drying Technology, 39, pp. 698 - 709, http://dx.doi.org/10.1080/07373937.2019.1705332

Qin Y; Xiao J; Wang Y; Dong Z; Woo MW; Chen XD, 2020, 'Mechanistic exploration of glycemic lowering by soluble dietary fiber ingestion: Predictive modeling and simulation', Chemical Engineering Science, 228, http://dx.doi.org/10.1016/j.ces.2020.115965

Nosratpour M; Wang Y; Woo MW; Selomulya C, 2020, 'Characterisation of thermal and structural behaviour of lipid blends composed of fish oil and milkfat', Food Research International, 137, pp. 109377, http://dx.doi.org/10.1016/j.foodres.2020.109377

Kim W; Wang Y; Selomulya C, 2020, 'Dairy and plant proteins as natural food emulsifiers', Trends in Food Science and Technology, 105, pp. 261 - 272, http://dx.doi.org/10.1016/j.tifs.2020.09.012

Jin X; Lin S; Gao J; Wang Y; Ying J; Dong Z; Zhou W, 2020, 'How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties', Journal of Cereal Science, 96, http://dx.doi.org/10.1016/j.jcs.2020.103081

Su D; Lv W; Wang Y; Li D; Wang L, 2020, 'Drying characteristics and water dynamics during microwave hot-air flow rolling drying of Pleurotus eryngii', Drying Technology, 38, pp. 1493 - 1504, http://dx.doi.org/10.1080/07373937.2019.1648291

Su D; Lv W; Wang Y; Wang L; Li D, 2020, 'Influence of microwave hot-air flow rolling dry-blanching on microstructure, water migration and quality of pleurotus eryngii during hot-air drying', Food Control, 114, http://dx.doi.org/10.1016/j.foodcont.2020.107228

Su D; Zhu X; Wang Y; Li D; Wang L, 2020, 'Effect of high-pressure homogenization on rheological properties of citrus fiber', LWT, 127, http://dx.doi.org/10.1016/j.lwt.2020.109366

Ma Y; Su D; Wang Y; Li D; Wang L, 2020, 'Effects of concentration and NaCl on rheological behaviors of konjac glucomannan solution under large amplitude oscillatory shear (LAOS)', LWT, 128, http://dx.doi.org/10.1016/j.lwt.2020.109466

Hua X; Zhang Y; Dong Z; Wang Y; Chen XD; Xiao J, 2020, 'Simulation and analysis of mass transfer and absorption process intensification by villi movement', Huagong Xuebao/CIESC Journal, 71, pp. 2024 - 2034, http://dx.doi.org/10.11949/0438-1157.20191101

Lin S; Gao J; Jin X; Wang Y; Dong Z; Ying J; Zhou W, 2020, 'Whole-wheat flour particle size influences dough properties, bread structure and: In vitro starch digestibility', Food and Function, 11, pp. 3610 - 3620, http://dx.doi.org/10.1039/c9fo02587a

Zhu YD; Wang ZY; Wang Y; Li D; Wang LJ, 2020, 'Effect on parboiling processing on structure and thermal properties of highland barley flours', Powder Technology, 364, pp. 145 - 151, http://dx.doi.org/10.1016/j.powtec.2020.01.049

Yang H; Yang Y; Li BZ; Adhikari B; Wang Y; Huang HL; Chen D, 2020, 'Production of protein-loaded starch microspheres using water-in-water emulsion method', Carbohydrate Polymers, 231, http://dx.doi.org/10.1016/j.carbpol.2019.115692

Zhu YD; Wang Y; Li D; Wang LJ, 2020, 'Effect of hydrothermal treatment on linear and nonlinear rheological properties of highland barley gels', LWT, 119, http://dx.doi.org/10.1016/j.lwt.2019.108868

He C; Hu Y; Wang Y; Liao Y; Xiong H; Selomulya C; Hu J; Zhao Q, 2020, 'Complete waste recycling strategies for improving the accessibility of rice protein films', Green Chemistry, 22, pp. 490 - 503, http://dx.doi.org/10.1039/c9gc03354h

Gao J; Tan EYN; Low SHL; Wang Y; Ying J; Dong Z; Zhou W, 2020, 'From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread', Journal of Food Engineering, 289, http://dx.doi.org/10.1016/j.jfoodeng.2020.110161

Thi Phan KK; Truong T; Wang Y; Bhandari B, 2020, 'Nanobubbles: Fundamental characteristics and applications in food processing', Trends in Food Science and Technology, 95, pp. 118 - 130, http://dx.doi.org/10.1016/j.tifs.2019.11.019

Li H; Yao X; Ying Z; Pang Z; Cao J; Wang Y; Liu X, 2020, 'Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation', International Journal of Food Properties, 23, pp. 1490 - 1505, http://dx.doi.org/10.1080/10942912.2020.1810065

Wang Y; Selomulya C, 2020, 'Spray drying strategy for encapsulation of bioactive peptide powders for food applications', Advanced Powder Technology, 31, pp. 409 - 415, http://dx.doi.org/10.1016/j.apt.2019.10.034

Su D; Zhu X; Wang Y; Li D; Wang L, 2019, 'Effects of high-pressure homogenization on physical and thermal properties of citrus fiber', LWT, 116, http://dx.doi.org/10.1016/j.lwt.2019.108573

Gao J; Lin S; Jin X; Wang Y; Ying J; Dong Z; Zhou W, 2019, 'In vitro digestion of bread: How is it influenced by the bolus characteristics?', Journal of Texture Studies, 50, pp. 257 - 268, http://dx.doi.org/10.1111/jtxs.12391

Wang J; Wu P; Liu M; Liao Z; Wang Y; Dong Z; Chen XD, 2019, 'An advanced near real dynamic: In vitro human stomach system to study gastric digestion and emptying of beef stew and cooked rice', Food and Function, 10, pp. 2914 - 2925, http://dx.doi.org/10.1039/c8fo02586j

Wang Y; Truong T; Li H; Bhandari B, 2019, 'Co-melting behaviour of sucrose, glucose & fructose', Food Chemistry, 275, pp. 292 - 298, http://dx.doi.org/10.1016/j.foodchem.2018.09.109

Li BZ; Xian XQ; Wang Y; Adhikari B; Chen D, 2018, 'Production of recrystallized starch microspheres using water-in-water emulsion and multiple recycling of polyethylene glycol solution', LWT, 97, pp. 76 - 82, http://dx.doi.org/10.1016/j.lwt.2018.06.034

Wang Y; Truong T; Wang B; Prakash S; Bhandari B, 2018, 'Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses', Sugar Tech, 20, pp. 574 - 584, http://dx.doi.org/10.1007/s12355-017-0570-2

Guo XX; Wang Y; Wang K; Ji BP; Zhou F, 2018, 'Stability of a type 2 diabetes rat model induced by high-fat diet feeding with low-dose streptozotocin injection', Journal of Zhejiang University: Science B, 19, pp. 559 - 569, http://dx.doi.org/10.1631/jzus.B1700254

Gao J; Wang Y; Dong Z; Zhou W, 2018, 'Structural and mechanical characteristics of bread and their impact on oral processing: a review', International Journal of Food Science and Technology, 53, pp. 858 - 872, http://dx.doi.org/10.1111/ijfs.13671

Kang JY; Fu N; Wang Y; Dong ZZ; Chen XD, 2018, 'Effects of Mixed Dietary Constitutes on GI and Food Degradation during In Vitro Digestion', Modern Food Science and Technology, 34, pp. 102 - 109, http://dx.doi.org/10.13982/j.mfst.1673-9078.2018.2.017

Wang Y; Sun P; Li H; Adhikari BP; Li D, 2018, 'Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products', International Journal of Analytical Chemistry, 2018, pp. 5081938, http://dx.doi.org/10.1155/2018/5081938

Li H; Zhang J; Wang Y; Li J; Yang Y; Liu X, 2018, 'The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce', International Journal of Analytical Chemistry, 2018, pp. 1273907, http://dx.doi.org/10.1155/2018/1273907

Wu P; Deng R; Wu X; Wang Y; Dong Z; Dhital S; Chen XD, 2017, 'In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model', Food Chemistry, 237, pp. 1065 - 1072, http://dx.doi.org/10.1016/j.foodchem.2017.05.081

Li Y; Li B; Du F; Wang Y; Pan L; Chen D, 2017, 'Microwave-assisted hydrothermal liquefaction of lignin for the preparation of phenolic formaldehyde adhesive', Journal of Applied Polymer Science, 134, http://dx.doi.org/10.1002/app.44510

Wang Y; Li X; Sun G; Li D; Pan Z, 2014, 'A comparison of dynamic mechanical properties of processing-tomato peel as affected by hot lye and infrared radiation heating for peeling', Journal of Food Engineering, 126, pp. 27 - 34, http://dx.doi.org/10.1016/j.jfoodeng.2013.10.032

Lv C; Wang Y; Wang LJ; Li D; Adhikari B, 2013, 'Optimization of production yield and functional properties of pectin extracted from sugar beet pulp', Carbohydrate Polymers, 95, pp. 233 - 240, http://dx.doi.org/10.1016/j.carbpol.2013.02.062

Bi CH; Li D; Wang LJ; Wang Y; Adhikari B, 2013, 'Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology', Carbohydrate Polymers, 92, pp. 1151 - 1158, http://dx.doi.org/10.1016/j.carbpol.2012.10.067

Wang L; Wu M; Wang Y; Shi C; Li D, 2012, 'Rheological properties of extruded okara-maize blend based on extrusion technology', Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery, 43, pp. 119 - 125, http://dx.doi.org/10.6041/j.issn.1000-1298.2012.04.023

Wu M; Wang LJ; Li D; Wang Y; Mao ZH; Chen XD, 2012, 'The digestibility and thermal properties of fermented flaxseed protein', International Journal of Food Engineering, 8, http://dx.doi.org/10.1515/1556-3758.2178

Wang Y; Li D; Wang LJ; Yang L; Özkan N, 2011, 'Dynamic mechanical properties of flaxseed gum based edible films', Carbohydrate Polymers, 86, pp. 499 - 504, http://dx.doi.org/10.1016/j.carbpol.2011.04.079

Wang Y; Li D; Wang LJ; Wu M; Özkan N, 2011, 'Rheological study and fractal analysis of flaxseed gum gels', Carbohydrate Polymers, 86, pp. 594 - 599, http://dx.doi.org/10.1016/j.carbpol.2011.04.078

Wang Y; Li D; Wang LJ; Xue J, 2011, 'Effects of high pressure homogenization on rheological properties of flaxseed gum', Carbohydrate Polymers, 83, pp. 489 - 494, http://dx.doi.org/10.1016/j.carbpol.2010.08.015

Wang Y; Li D; Wang LJ; Adhikari B, 2011, 'The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)', Journal of Food Engineering, 104, pp. 56 - 62, http://dx.doi.org/10.1016/j.jfoodeng.2010.11.027

Wang Y; Li D; Wang LJ; Li SJ; Adhikari B, 2010, 'Effects of drying methods on the functional properties of flaxseed gum powders', Carbohydrate Polymers, 81, pp. 128 - 133, http://dx.doi.org/10.1016/j.carbpol.2010.02.005

Wang Y; Wang LJ; Li D; Xue J; Mao ZH, 2009, 'Effects of drying methods on rheological properties of flaxseed gum', Carbohydrate Polymers, 78, pp. 213 - 219, http://dx.doi.org/10.1016/j.carbpol.2009.03.025

Li XY; Wang Y; Li D, 2009, 'Effects of flaxseed gum addition and drying conditions on creep-recovery properties and water vapour transmission rate of starch-based films', International Journal of Food Engineering, 5, http://dx.doi.org/10.2202/1556-3758.1729

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