By Dr Yong Wang

Journal articles

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

Wang Y; Wang LJ; Li D; Özkan N; Chen XD; Mao ZH, 2008, 'Effect of flaxseed gum addition on rheological properties of native maize starch', Journal of Food Engineering, 89, pp. 87 - 92, http://dx.doi.org/10.1016/j.jfoodeng.2008.04.005

Wang Y; Li D; Wang LJ; Chiu YL; Chen XD; Mao ZH; Song CF, 2008, 'Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology', Journal of Food Engineering, 85, pp. 59 - 64, http://dx.doi.org/10.1016/j.jfoodeng.2007.06.033

Conference Papers

Wu M; Zhang L; Li D; Wang Y; Zhang Z; Mao Z, 2008, 'Conditions study of cellulase and acid protease production during the process of solid-state fermentation of flaxseed meal', in American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008, pp. 6499 - 6509

Zhou Y; Li D; Wang Y; Mao Z, 2008, 'Effect of different heating processes on the dynamic mechanical properties of potato slice', in American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008, pp. 6481 - 6491

Conference Abstracts

Nosratpour M; Ma J; Haritos V; Wang Y, 2022, 'The physicochemical and sensory characteristics of yoghurt fortified with encapsulated fish oil/milk-fat', in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, WILEY, Vol. 99, pp. 60 - 61, https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000872793200154&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=891bb5ab6ba270e68a29b250adbe88d1

Patents

Wang J; Wang Y; Xu G; Lin X; Wang B; Zhao S, 2021, A kind of immobilized feed of molasses and preparation method thereof, Patent No. CN 107691822 A, https://patents.google.com/patent/CN107691822A/en?oq=CN+107691822+A

Chen L; Li H; Gao J; Multiple author ; Wang Y, 2021, Strain of Lactobacillus plantarum for fermenting and use thereof, Patent No. AU2018423072B2, https://patents.google.com/patent/AU2018423072B2/en?oq=2018423072

Wang Y; Xu G; Lin X, 2019, A kind of solid molasses powder and preparation method thereof, purposes and storage method, Patent No. CN105713996B, https://patents.google.com/patent/CN105713996B/en?oq=CN105713996B

Chen X; Chen L; Liao Z; Liu M; Wang Y; Meng J; Dong Z, 2019, A kind of external Bionic digestion system of dynamic people stomach-duodenum, Patent No. CN209471633U, https://patents.google.com/patent/CN209471633U/en?oq=CN209%2c471%2c633+U

Gao J; Zhou W; Wang Y; Dong Z; Ying J, 2019, A kind of bionical oral cavity food processing, Patent No. CN209461034U, https://patents.google.com/patent/CN209461034U/en?oq=CN209%2c461%2c034+U

Wang Y; Lin X; Ying X; Zhao J; Liu X; Wang Y, 2019, A kind of beet pectin and its extracting method, Patent No. CN104725527B, https://patents.google.com/patent/CN104725527B/en?oq=CN104%2c725%2c527+B

Wang Y; Lin X; Ying X; Sun P; Zhang H, 2018, A kind of beet dietary fiber decoloration preparation method, Patent No. CN104886547 B, https://patents.google.com/patent/CN104886547B/en?oq=CN104%2c886%2c547+B

Chen X; Chen L; Liao Z; Liu M; Wang Y; Meng J; Dong Z, 2018, A kind of flexibility people oesophagus, Stomach duodenum and small intestine Integrated Model, Patent No. CN 207852171 U, https://patents.google.com/patent/CN207852171U/en?oq=CN+207852171+U

Chen X; Liao Z; Chen L; Liu M; Wang Y; Dong Z; Meng J, 2018, A kind of flexibility people oesophagus, Stomach duodenum and small intestine Integrated Model, Patent No. CN207367459U, https://patents.google.com/patent/CN207367459U/en?oq=CN+207367459+U

Gao J; Zhou W; Wang Y; Dong Z, 2018, One kind emulation oral cavity machining robot, Patent No. CN 206931290 U, https://patents.google.com/patent/CN206931290U/en?oq=CN+206931290+U

Dong L; Lijun W; Wang Y; Zhihuai M, 2011, A kind of oil microcapsules prepared by using high pressure homogenized modified rice starch and its method, Patent No. CN101390588B, https://patents.google.com/patent/CN101390588B/zh?oq=CN+101390588+B

Preprints

Wang Y; Mathew H; Kim W; Clayton C; Selomulya C, 2022, On treatment options to improve the functionality of pea protein in emulsions, , http://dx.doi.org/10.22541/au.167157184.47192904/v1

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