Dr Yong   Wang
Senior Research Associate

Dr Yong Wang

Engineering
Sch: 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 66 papers & 8 book chapters (till August 2021), 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

Publications

  • Book Chapters | 2020
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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 | 2021
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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, http://dx.doi.org/10.1111/ijfs.15240
    Journal articles | 2021
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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 | 2021
    Dr Yong Wang
    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
    Dr Yong Wang
    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 | 2020
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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 | 2020
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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 | 2019
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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 | 2018
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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 | 2017
    Dr Yong Wang
    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 | 2017
    Dr Yong Wang
    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 | 2014
    Dr Yong Wang
    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
    Dr Yong Wang
    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 | 2013
    Dr Yong Wang
    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 | 2012
    Dr Yong Wang
    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 | 2012
    Dr Yong Wang
    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 | 2011
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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 | 2009
    Dr Yong Wang
    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 | 2008
    Dr Yong Wang
    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
    Journal articles | 2008
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Dr Yong Wang
    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 | 2018
    Dr Yong Wang
    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
    Dr Yong Wang
    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
    Conference Papers | 2008
    Dr Yong Wang
    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
    Dr Yong Wang
    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

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