Dr Yong Wang
Senior Research Associate

Dr Yong Wang

Engineering
School of Chemical Engineering

Dr. Yong Wang is Senior Research Associate with the School of Chemical Engineering, UNSW Sydney. Prior to joining UNSW, he was Research Fellow with Monash University, Clayton, Australia (2019-2020) and Research Scientist (Senior Engineer) with COFCO Nutrition and Health Research Institute, Beijing, China (2011-2019), including 6-month Australian Endeavour Fellowship with The University of Queensland in 2016. He got his PhD from joint program of China Agricultural University and University of California Davis in 2011. His research area includes food processing technology (drying, emulsion, encapsulation), food properties (rheological/thermal/mechanical properties), product developments (dairy, sauce, cereals, etc.), and human mimicking digestion system.

He published 84 journal papers & 8 book chapters (till March 2022), applied 21 patents (8 granted till August 2021), and has 8 public/internal research funds as leader role (over 1 million AU$ in total).

Location
E8, SEB
  • Book Chapters | 2022
    Lin R; Wang Y; Selomulya C, 2022, 'Physical Properties of Dairy Powders', in Encyclopedia of Dairy Sciences (Third edition), Academic Press, pp. 504 - 520, http://dx.doi.org/10.1016/B978-0-12-818766-1.00028-3
    Book Chapters | 2021
    Selomulya C; Wang Y, 2021, 'Dairy encapsulation systems by atomisation-based technology', in Food Engineering Innovations Across the Food Supply Chain, Academic Press, http://dx.doi.org/10.1016/B978-0-12-821292-9.00023-6
    Book Chapters | 2020
    Chen W; Li H; Wang Y; De Silva P; Adhikari B; Wang B, 2020, 'Advances in Technologies used in the Detection of Food Adulteration', in Verma ML (ed.), Biotechnological Approaches in Food Adulterants, CRC Press, pp. 49 - 78, https://www.taylorfrancis.com/chapters/edit/10.1201/9780429354557-3/advances-technologies-used-detection-food-adulteration-wenbo-chen-hui-li-yong-wang-pre-de-silva-benu-adhikari-bo-wang?context=ubx&refId=0b1ce672-51b4-4641-afc4-d16f7521d36c
    Book Chapters | 2020
    Li H; Chen W; Wang Y; Adhikari B; Wang B, 2020, 'Overview of Food Adulteration from the Biotechnological Perspective', in Verma ML (ed.), Biotechnological Approaches in Food Adulterants, CRC Press, pp. 1 - 25, https://www.taylorfrancis.com/chapters/edit/10.1201/9780429354557-1/overview-food-adulteration-biotechnological-perspective-hui-li-wenbo-chen-yong-wang-benu-adhikari-bo-wang
    Book Chapters | 2020
    Selomulya C; Lin R; Wang Y, 2020, 'Analytical Methods: Physical Properties of Dairy Powders', in Reference Module in Food Science, Elsevier, http://dx.doi.org/10.1016/B978-0-12-818766-1.00028-3
    Book Chapters | 2019
    Wang Y; Li H; Li X; Pan Z, 2019, 'Chapter 9: Mechanical Properties of Tomato Fruit and Tissues and Their Impact on Processing', in Food Chemistry, Function and Analysis, pp. 166 - 179, http://dx.doi.org/10.1039/9781788016247-00166
    Book Chapters | 2019
    Wang Y; Li H; Li X; Pan Z, 2019, 'Mechanical Properties of Tomato Fruit and Tissues and Their Impact on Processing', in Porretta S (ed.), TOMATO CHEMISTRY, INDUSTRIAL PROCESSING AND PRODUCT DEVELOPMENT, ROYAL SOC CHEMISTRY, pp. 166 - 179, http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000565917800010&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=891bb5ab6ba270e68a29b250adbe88d1
    Book Chapters | 2017
    Wang Y; Truong T, 2017, 'Chapter 7 Glass Transition and Crystallization in Foods', in Non-Equilibrium States and Glass Transitions in Foods, pp. 153 - 172, http://dx.doi.org/10.1016/b978-0-08-100309-1.00007-9
    Book Chapters | 2017
    Wang Y; Truong T, 2017, 'Glass Transition and Crystallization in Foods', in Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications, pp. 153 - 172, http://dx.doi.org/10.1016/B978-0-08-100309-1.00007-9
    Book Chapters | 2017
    Wang Y; Zhou W, 2017, 'Non-Equilibrium States and Glass Transitions in Bakery Products', in Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications, pp. 63 - 87, http://dx.doi.org/10.1016/B978-0-08-100309-1.00005-5
  • Journal articles | 2022
    An NN; Shang N; Lv WQ; Li D; Wang LJ; Wang Y, 2022, 'Effects of carboxymethyl cellulose/pectin coating combined with ultrasound pretreatment before drying on quality of turmeric (Curcuma longa L.)', International Journal of Biological Macromolecules, vol. 202, pp. 354 - 365, http://dx.doi.org/10.1016/j.ijbiomac.2022.01.021
    Journal articles | 2022
    An NN; Sun WH; Li BZ; Wang Y; Shang N; Lv WQ; Li D; Wang LJ, 2022, 'Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame', Food Chemistry, vol. 373, pp. 131412 - 131412, http://dx.doi.org/10.1016/j.foodchem.2021.131412
    Journal articles | 2022
    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, vol. 9, pp. 843832, http://dx.doi.org/10.3389/fnut.2022.843832
    Journal articles | 2022
    Jin X; Lin S; Gao J; Kim EH-J; 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 & FUNCTION, vol. 13, pp. 3840 - 3852, http://dx.doi.org/10.1039/d1fo04078b
    Journal articles | 2022
    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, vol. 11, pp. 461 - 461, http://dx.doi.org/10.3390/foods11030461
    Journal articles | 2022
    Kim W; Wang Y; Selomulya C, 2022, 'Impact of sodium alginate on binary whey/pea protein-stabilised emulsions', Journal of Food Engineering, vol. 321, pp. 110978 - 110978, http://dx.doi.org/10.1016/j.jfoodeng.2022.110978
    Journal articles | 2022
    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, vol. 11, pp. 734 - 734, http://dx.doi.org/10.3390/foods11050734
    Journal articles | 2022
    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, vol. 177, pp. 114449 - 114449, http://dx.doi.org/10.1016/j.indcrop.2021.114449
    Journal articles | 2022
    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, vol. 11, http://dx.doi.org/10.3390/foods11030359
    Journal articles | 2022
    Nosratpour M; Kochan K; Ma J; Wang Y; Wood BR; Haritos VS; Selomulya C, 2022, 'Fatty acid distribution and polymorphism in solid lipid particles of milkfat and long chain omega-3 fatty acids', Food Chemistry, vol. 381, pp. 132245 - 132245, http://dx.doi.org/10.1016/j.foodchem.2022.132245
    Journal articles | 2022
    Su CY; Li D; Wang LJ; Wang Y, 2022, 'Biodegradation behavior and digestive properties of starch-based film for food packaging–a review', Critical Reviews in Food Science and Nutrition, pp. 1 - 23, http://dx.doi.org/10.1080/10408398.2022.2036097
    Journal articles | 2022
    Su D; Sun W; Li BZ; Yang Y; Wang Y; Lv W; Li D; Wang L, 2022, 'Influence of ultrasonic pretreatments on microwave hot-air flow rolling drying mechanism, thermal characteristics and rehydration dynamics of Pleurotus eryngii', Journal of the Science of Food and Agriculture, vol. 102, pp. 2100 - 2109, http://dx.doi.org/10.1002/jsfa.11551
    Journal articles | 2022
    Wang Y; Selomulya C, 2022, 'Food rheology applications of large amplitude oscillation shear (LAOS)', Trends in Food Science & Technology, http://dx.doi.org/10.1016/j.tifs.2022.05.018
    Journal articles | 2022
    Ye Q; Ge F; Wang Y; Wu P; Chen XD; Selomulya C, 2022, 'Digestion of curcumin-fortified yogurt in short/long gastric residence times using a near-real dynamic in vitro human stomach', Food Chemistry, vol. 372, pp. 131327 - 131327, http://dx.doi.org/10.1016/j.foodchem.2021.131327
    Journal articles | 2022
    Yu J; Wang X-Y; Li D; Wang L-J; Wang Y, 2022, 'Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation', Food Hydrocolloids, vol. 131, pp. 107824 - 107824, http://dx.doi.org/10.1016/j.foodhyd.2022.107824
    Journal articles | 2022
    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, vol. 123, pp. 107113 - 107113, http://dx.doi.org/10.1016/j.foodhyd.2021.107113
    Journal articles | 2022
    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, vol. 153, pp. 112415 - 112415, http://dx.doi.org/10.1016/j.lwt.2021.112415
    Journal articles | 2022
    Zhao X; Li D; Wang LJ; Wang Y, 2022, 'Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content', Carbohydrate Polymers, vol. 281, pp. 119061 - 119061, http://dx.doi.org/10.1016/j.carbpol.2021.119061
    Journal articles | 2021
    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, vol. 110, http://dx.doi.org/10.1016/j.foodhyd.2020.106148
    Journal articles | 2021
    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, vol. 14, pp. 1089 - 1100, http://dx.doi.org/10.1007/s11947-021-02621-2
    Journal articles | 2021
    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, vol. 353, pp. 129407 - 129407, http://dx.doi.org/10.1016/j.foodchem.2021.129407
    Journal articles | 2021
    Liu M; Zhang G; Xiao J; Jeantet R; Delaplace G; Wang Y; Dong Z; Chen XD, 2021, 'Mixing intensification with soft-elastic baffle (SEB) in a soft-elastic reactor (SER)', Chemical Engineering and Processing - Process Intensification, pp. 108764 - 108764, http://dx.doi.org/10.1016/j.cep.2021.108764
    Journal articles | 2021
    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, vol. 363, http://dx.doi.org/10.1016/j.foodchem.2021.130354
    Journal articles | 2021
    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, vol. 164, http://dx.doi.org/10.1016/j.indcrop.2021.113391
    Journal articles | 2021
    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, vol. 17, pp. 999 - 1008, http://dx.doi.org/10.1515/ijfe-2021-0288
    Journal articles | 2021
    Naik RR; Wang Y; Selomulya C, 2021, 'Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products', Critical Reviews in Food Science and Nutrition, http://dx.doi.org/10.1080/10408398.2021.1910139
    Journal articles | 2021
    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, vol. 56, pp. 4278 - 4286, http://dx.doi.org/10.1111/ijfs.15240
    Journal articles | 2021
    Phan K; Truong T; Wang Y; Bhandari B, 2021, 'Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubbles', Food Chemistry, vol. 363, http://dx.doi.org/10.1016/j.foodchem.2021.130299
    Journal articles | 2021
    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, vol. 13, pp. 3 - 14, http://dx.doi.org/10.1007/s12393-020-09233-0
    Journal articles | 2021
    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, vol. 255, http://dx.doi.org/10.1016/j.carbpol.2020.117386
    Journal articles | 2021
    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, vol. 121, pp. 106985 - 106985, http://dx.doi.org/10.1016/j.foodhyd.2021.106985
    Journal articles | 2021
    Qu RJ; Wang Y; Li D; Wang LJ, 2021, 'Rheological behavior of nanocellulose gels at various calcium chloride concentrations', Carbohydrate Polymers, vol. 274, pp. 118660 - 118660, http://dx.doi.org/10.1016/j.carbpol.2021.118660
    Journal articles | 2021
    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, vol. 17, pp. 299 - 308, http://dx.doi.org/10.1515/ijfe-2020-0206
    Journal articles | 2021
    Sun D; Wu M; Xu H; Shang N; Gao F; Wang Y; Zheng Z, 2021, 'The bioactive properties and quality attributes of Chrysanthemum morifolium Ramat as affected by pulsed vacuum drying', Drying Technology, http://dx.doi.org/10.1080/07373937.2021.1998105
    Journal articles | 2021
    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, vol. 112, http://dx.doi.org/10.1016/j.foodhyd.2020.106251
    Journal articles | 2021
    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, vol. 346, http://dx.doi.org/10.1016/j.foodchem.2020.128900
    Journal articles | 2021
    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, vol. 358, http://dx.doi.org/10.1016/j.foodchem.2021.129861
    Journal articles | 2021
    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, vol. 341, http://dx.doi.org/10.1016/j.foodchem.2020.128214
    Journal articles | 2021
    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, vol. 39, pp. 698 - 709, http://dx.doi.org/10.1080/07373937.2019.1705332
    Journal articles | 2021
    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, vol. 139, http://dx.doi.org/10.1016/j.foodres.2020.109807
    Journal articles | 2021
    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, vol. 140, http://dx.doi.org/10.1016/j.lwt.2020.110797
    Journal articles | 2020
    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, vol. 289, http://dx.doi.org/10.1016/j.jfoodeng.2020.110161
    Journal articles | 2020
    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, vol. 22, pp. 490 - 503, http://dx.doi.org/10.1039/c9gc03354h
    Journal articles | 2020
    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, vol. 71, pp. 2024 - 2034, http://dx.doi.org/10.11949/0438-1157.20191101
    Journal articles | 2020
    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, vol. 96, http://dx.doi.org/10.1016/j.jcs.2020.103081
    Journal articles | 2020
    Kim W; Wang Y; Selomulya C, 2020, 'Dairy and plant proteins as natural food emulsifiers', Trends in Food Science and Technology, vol. 105, pp. 261 - 272, http://dx.doi.org/10.1016/j.tifs.2020.09.012
    Journal articles | 2020
    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, vol. 23, pp. 1490 - 1505, http://dx.doi.org/10.1080/10942912.2020.1810065
    Journal articles | 2020
    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, vol. 11, pp. 3610 - 3620, http://dx.doi.org/10.1039/c9fo02587a
    Journal articles | 2020
    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, vol. 128, http://dx.doi.org/10.1016/j.lwt.2020.109466
    Journal articles | 2020
    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, vol. 137, pp. 109377 - 109377, http://dx.doi.org/10.1016/j.foodres.2020.109377
    Journal articles | 2020
    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, vol. 228, http://dx.doi.org/10.1016/j.ces.2020.115965
    Journal articles | 2020
    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, vol. 38, pp. 1493 - 1504, http://dx.doi.org/10.1080/07373937.2019.1648291
    Journal articles | 2020
    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, vol. 114, http://dx.doi.org/10.1016/j.foodcont.2020.107228
    Journal articles | 2020
    Su D; Zhu X; Wang Y; Li D; Wang L, 2020, 'Effect of high-pressure homogenization on rheological properties of citrus fiber', LWT, vol. 127, http://dx.doi.org/10.1016/j.lwt.2020.109366
    Journal articles | 2020
    Thi Phan KK; Truong T; Wang Y; Bhandari B, 2020, 'Nanobubbles: Fundamental characteristics and applications in food processing', Trends in Food Science and Technology, vol. 95, pp. 118 - 130, http://dx.doi.org/10.1016/j.tifs.2019.11.019
    Journal articles | 2020
    Wang Y; Selomulya C, 2020, 'Spray drying strategy for encapsulation of bioactive peptide powders for food applications', Advanced Powder Technology, vol. 31, pp. 409 - 415, http://dx.doi.org/10.1016/j.apt.2019.10.034
    Journal articles | 2020
    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, vol. 231, http://dx.doi.org/10.1016/j.carbpol.2019.115692
    Journal articles | 2020
    Zhu YD; Wang Y; Li D; Wang LJ, 2020, 'Effect of hydrothermal treatment on linear and nonlinear rheological properties of highland barley gels', LWT, vol. 119, http://dx.doi.org/10.1016/j.lwt.2019.108868
    Journal articles | 2020
    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, vol. 364, pp. 145 - 151, http://dx.doi.org/10.1016/j.powtec.2020.01.049
    Journal articles | 2019
    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, vol. 50, pp. 257 - 268, http://dx.doi.org/10.1111/jtxs.12391
    Journal articles | 2019
    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, vol. 116, http://dx.doi.org/10.1016/j.lwt.2019.108573
    Journal articles | 2019
    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, vol. 10, pp. 2914 - 2925, http://dx.doi.org/10.1039/c8fo02586j
    Journal articles | 2019
    Wang Y; Truong T; Li H; Bhandari B, 2019, 'Co-melting behaviour of sucrose, glucose & fructose', Food Chemistry, vol. 275, pp. 292 - 298, http://dx.doi.org/10.1016/j.foodchem.2018.09.109
    Journal articles | 2018
    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, vol. 53, pp. 858 - 872, http://dx.doi.org/10.1111/ijfs.13671
    Journal articles | 2018
    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, vol. 19, pp. 559 - 569, http://dx.doi.org/10.1631/jzus.B1700254
    Journal articles | 2018
    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, vol. 34, pp. 102 - 109, http://dx.doi.org/10.13982/j.mfst.1673-9078.2018.2.017
    Journal articles | 2018
    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, vol. 97, pp. 76 - 82, http://dx.doi.org/10.1016/j.lwt.2018.06.034
    Journal articles | 2018
    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, vol. 2018, http://dx.doi.org/10.1155/2018/1273907
    Journal articles | 2018
    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, vol. 2018, http://dx.doi.org/10.1155/2018/5081938
    Journal articles | 2018
    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, vol. 20, pp. 574 - 584, http://dx.doi.org/10.1007/s12355-017-0570-2
    Journal articles | 2017
    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, vol. 134, http://dx.doi.org/10.1002/app.44510
    Journal articles | 2017
    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, vol. 237, pp. 1065 - 1072, http://dx.doi.org/10.1016/j.foodchem.2017.05.081
    Journal articles | 2014
    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, vol. 126, pp. 27 - 34, http://dx.doi.org/10.1016/j.jfoodeng.2013.10.032
    Journal articles | 2013
    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, vol. 92, pp. 1151 - 1158, http://dx.doi.org/10.1016/j.carbpol.2012.10.067
    Journal articles | 2013
    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, vol. 95, pp. 233 - 240, http://dx.doi.org/10.1016/j.carbpol.2013.02.062
    Journal articles | 2012
    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, vol. 43, pp. 119 - 125, http://dx.doi.org/10.6041/j.issn.1000-1298.2012.04.023
    Journal articles | 2012
    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, vol. 8, http://dx.doi.org/10.1515/1556-3758.2178
    Journal articles | 2011
    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, vol. 104, pp. 56 - 62, http://dx.doi.org/10.1016/j.jfoodeng.2010.11.027
    Journal articles | 2011
    Wang Y; Li D; Wang LJ; Wu M; Özkan N, 2011, 'Rheological study and fractal analysis of flaxseed gum gels', Carbohydrate Polymers, vol. 86, pp. 594 - 599, http://dx.doi.org/10.1016/j.carbpol.2011.04.078
    Journal articles | 2011
    Wang Y; Li D; Wang LJ; Xue J, 2011, 'Effects of high pressure homogenization on rheological properties of flaxseed gum', Carbohydrate Polymers, vol. 83, pp. 489 - 494, http://dx.doi.org/10.1016/j.carbpol.2010.08.015
    Journal articles | 2011
    Wang Y; Li D; Wang LJ; Yang L; Özkan N, 2011, 'Dynamic mechanical properties of flaxseed gum based edible films', Carbohydrate Polymers, vol. 86, pp. 499 - 504, http://dx.doi.org/10.1016/j.carbpol.2011.04.079
    Journal articles | 2010
    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, vol. 81, pp. 128 - 133, http://dx.doi.org/10.1016/j.carbpol.2010.02.005
    Journal articles | 2009
    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, vol. 5, http://dx.doi.org/10.2202/1556-3758.1729
    Journal articles | 2009
    Wang Y; Wang LJ; Li D; Xue J; Mao ZH, 2009, 'Effects of drying methods on rheological properties of flaxseed gum', Carbohydrate Polymers, vol. 78, pp. 213 - 219, http://dx.doi.org/10.1016/j.carbpol.2009.03.025
    Journal articles | 2008
    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, vol. 85, pp. 59 - 64, http://dx.doi.org/10.1016/j.jfoodeng.2007.06.033
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    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, vol. 89, pp. 87 - 92, http://dx.doi.org/10.1016/j.jfoodeng.2008.04.005
  • Patents | 2021
    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
    Patents | 2021
    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
    Patents | 2019
    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
    Patents | 2019
    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
    Patents | 2019
    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
    Patents | 2019
    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
    Patents | 2018
    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
    Patents | 2018
    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
    Patents | 2018
    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
    Patents | 2018
    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
    Patents | 2011
    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
    Conference Papers | 2008
    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
    Conference Papers | 2008
    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

Currently teaching radiation/membrane parts of FOOD8450 Advanced Food Engineering, and novel thermal processing part of FOOD9100 Advanced Processing Technologies