By Dr Yong Wang

Journal articles

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

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

Wang Y; Khan SJ; Fan L; Roddick F, 2020, 'Application of a QWASI model to produce validated insights into the fate and transport of six emerging contaminants in a wastewater lagoon system', Science of the Total Environment, 721, http://dx.doi.org/10.1016/j.scitotenv.2020.137676

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

Luo Y; Wang Y; Liu H; Wang G; Zhao Y, 2020, 'Overpressure controlling factors for tectonic fractures in near-source tight reservoirs in the southwest Ordos Basin, China', Journal of Petroleum Science and Engineering, 188, http://dx.doi.org/10.1016/j.petrol.2019.106818

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

Zhao T; Wang Y; Chen X; Li Y; Su Z; Zhao C, 2020, 'Vertical Growth of Porous Perovskite Nanoarrays on Nickel Foam for Efficient Oxygen Evolution Reaction', ACS Sustainable Chemistry and Engineering, 8, pp. 4863 - 4870, http://dx.doi.org/10.1021/acssuschemeng.0c00060

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

Hayazi NF; Wang Y; Chan SLI, 2020, 'Unlocking the metastable phases and mechanisms in the dehydrogenation process of titanium hydride', Materials Characterization, 161, http://dx.doi.org/10.1016/j.matchar.2020.110128

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

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