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Journal articles

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

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

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, pp. 296 - 296, http://dx.doi.org/10.3390/antiox13030296

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; 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

Kim W; Wang Y; Selomulya C, 2024, 'Emerging technologies to improve plant protein functionality with protein-polyphenol interactions', Trends in Food Science & Technology, pp. 104469 - 104469, http://dx.doi.org/10.1016/j.tifs.2024.104469

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, 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, 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, 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, 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

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

Cui C; Li D; Wang LJ; Wang Y, 2023, 'Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality', Food Reviews International, http://dx.doi.org/10.1080/87559129.2023.2227981

Mathew HC; Kim W; Wang Y; Clayton C; Selomulya C, 2023, 'On treatment options to improve the functionality of pea protein', JAOCS, Journal of the American Oil Chemists' Society, http://dx.doi.org/10.1002/aocs.12812

Tie XY; An NN; Li D; Wang LJ; Wang Y, 2023, 'Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility', Food Reviews International, http://dx.doi.org/10.1080/87559129.2023.2272932

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, 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, 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

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, 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, 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


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