By Dr Yong Wang

Journal articles

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

Lu W; Wang Y; Zhang X, 2020, 'Numerical Simulation on the Basic Rules of Multihole Linear Codirectional Hydraulic Fracturing', Geofluids, 2020, http://dx.doi.org/10.1155/2020/6497368

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

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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