Yong Wang
TitleCited byYear
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
762009
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
682010
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
672008
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
612011
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
502008
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
452013
Effects of high pressure homogenization on rheological properties of flaxseed gum
Y Wang, D Li, LJ Wang, J Xue
Carbohydrate polymers 83 (2), 489-494, 2011
332011
A comparison of dynamic mechanical properties of processing-tomato peel as affected by hot lye and infrared radiation heating for peeling
Y Wang, X Li, G Sun, D Li, Z Pan
Journal of food engineering 126, 27-34, 2014
242014
Rheological study and fractal analysis of flaxseed gum gels
Y Wang, D Li, L Wang, M Wu, N Özkan
Carbohydrate polymers 86 (2), 594-599, 2011
212011
Characterization of non-linear rheological behavior of SPI–FG dispersions using LAOS tests and FT rheology
C Bi, D Li, L Wang, Y Wang, B Adhikari
Carbohydrate polymers 92 (2), 1151-1158, 2013
202013
Dynamic mechanical properties of flaxseed gum based edible films
Y Wang, D Li, L Wang, L Yang, N Özkan
Carbohydrate polymers 86 (2), 499-504, 2011
162011
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
152017
Microwave‐assisted hydrothermal liquefaction of lignin for the preparation of phenolic formaldehyde adhesive
Y Li, B Li, F Du, Y Wang, L Pan, D Chen
Journal of Applied Polymer Science 134 (10), 2017
122017
Structural and mechanical characteristics of bread and their impact on oral processing: a review
J Gao, Y Wang, Z Dong, W Zhou
International journal of food science & technology 53 (4), 858-872, 2018
72018
Development of infrared heating technology for tomato peeling
Z Pan, X Li, W Yong, G Atungulu, T McHugh, M Delwiche
the 11th International Congress on Engineering and Food (ICEF), 22-26, 2011
72011
Effects of flaxseed gum addition and drying conditions on creep-recovery properties and water vapour transmission rate of starch-based films
X Li, Y Wang, D Li
International journal of food engineering 5 (4), 2009
52009
Co-melting behaviour of sucrose, glucose & fructose
Y Wang, T Truong, H Li, B Bhandari
Food chemistry 275, 292-298, 2019
42019
The effects of storage conditions on lycopene content and color of tomato hot pot sauce
H Li, J Zhang, Y Wang, J Li, Y Yang, X Liu
International journal of analytical chemistry 2018, 2018
42018
In vitro digestion of bread: How is it influenced by the bolus characteristics?
J Gao, S Lin, X Jin, Y Wang, J Ying, Z Dong, W Zhou
Journal of texture studies, 2019
32019
Production of recrystallized starch microspheres using water-in-water emulsion and multiple recycling of polyethylene glycol solution
BZ Li, XQ Xian, Y Wang, B Adhikari, D Chen
LWT 97, 76-82, 2018
22018
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Articles 1–20