Suivre
Yong Wang
Yong Wang
UNSW Sydney
Adresse e-mail validée de unsw.edu.au - Page d'accueil
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Dairy and plant proteins as natural food emulsifiers
W Kim, Y Wang, C Selomulya
Trends in Food Science & Technology 105, 261-272, 2020
2342020
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
J Yu, X Wang, D Li, L Wang, Y Wang
Food Hydrocolloids 131, 107824, 2022
1512022
Effects of drying methods on the functional properties of flaxseed gum powders
Y Wang, D Li, LJ Wang, SJ Li, B Adhikari
Carbohydrate polymers 81 (1), 128-133, 2010
1392010
Nanobubbles: Fundamental characteristics and applications in food processing
KKT Phan, T Truong, Y Wang, B Bhandari
Trends in Food Science & Technology 95, 118-130, 2020
1332020
Effects of drying methods on rheological properties of flaxseed gum
Y Wang, LJ Wang, D Li, J Xue, ZH Mao
Carbohydrate Polymers 78 (2), 213-219, 2009
1302009
The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)
Y Wang, D Li, LJ Wang, B Adhikari
Journal of Food Engineering 104 (1), 56-62, 2011
1222011
Effect of flaxseed gum addition on rheological properties of native maize starch
Y Wang, LJ Wang, D Li, N Özkan, XD Chen, ZH Mao
Journal of Food Engineering 89 (1), 87-92, 2008
1182008
An advanced near real dynamic in vitro human stomach system to study gastric digestion and emptying of beef stew and cooked rice
J Wang, P Wu, M Liu, Z Liao, Y Wang, Z Dong, XD Chen
Food & function 10 (5), 2914-2925, 2019
1152019
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl
J Yu, Y Wang, D Li, L Wang
Food Hydrocolloids 123, 107113, 2022
1052022
Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan
M Tang, Y Lei, Y Wang, D Li, L Wang
Food Hydrocolloids 112, 106251, 2021
1022021
Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products
RR Naik, Y Wang, C Selomulya
Critical Reviews in Food Science and Nutrition 62 (25), 7036-7061, 2022
962022
Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame
N An, W Sun, B Li, Y Wang, N Shang, W Lv, D Li, L Wang
Food Chemistry 373, 131412, 2022
932022
Spray drying strategy for encapsulation of bioactive peptide powders for food applications
Y Wang, C Selomulya
Advanced Powder Technology 31 (1), 409-415, 2020
912020
Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility
S Lin, J Gao, X Jin, Y Wang, Z Dong, J Ying, W Zhou
Food & function 11 (4), 3610-3620, 2020
862020
Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content
X Zhao, D Li, L Wang, Y Wang
Carbohydrate Polymers 281, 119061, 2022
852022
Optimization of production yield and functional properties of pectin extracted from sugar beet pulp
C Lv, Y Wang, L Wang, D Li, B Adhikari
Carbohydrate Polymers 95 (1), 233-240, 2013
852013
In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model
P Wu, R Deng, X Wu, Y Wang, Z Dong, S Dhital, XD Chen
Food Chemistry 237, 1065-1072, 2017
832017
Influence of microwave hot-air flow rolling dry-blanching on microstructure, water migration and quality of pleurotus eryngii during hot-air drying
D Su, W Lv, Y Wang, L Wang, D Li
Food Control 114, 107228, 2020
802020
Food rheology applications of large amplitude oscillation shear (LAOS)
Y Wang, C Selomulya
Trends in Food Science & Technology 127, 221-244, 2022
792022
Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology
Y Wang, D Li, LJ Wang, YL Chiu, XD Chen, ZH Mao, CF Song
Journal of Food Engineering 85 (1), 59-64, 2008
722008
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