Wang Y - Search Results

1

An advanced near real dynamic in vitro human stomach system to study gastric digestion and emptying of beef stew and cooked rice.

Wang J , Wu P , Liu M , Liao Z , Wang Y , Dong Z , Chen XD . Wang J , et al. Among authors: wang y. Food Funct. 2019 May 22;10(5):2914-2925. doi: 10.1039/c8fo02586j. Food Funct. 2019. PMID: 31070607

2

Methodology for synthesizing crystalline metallosilicates with expanded pore windows through molecular alkoxysilylation of zeolitic lamellar precursors.

Wu P, Ruan J, Wang L, Wu L, Wang Y, Liu Y, Fan W, He M, Terasaki O, Tatsumi T. Wu P, et al. Among authors: wang l, wang y. J Am Chem Soc. 2008 Jul 2;130(26):8178-87. doi: 10.1021/ja0758739. Epub 2008 Jun 4. J Am Chem Soc. 2008. PMID: 18528990

3

In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model.

Wu P, Deng R, Wu X, Wang Y, Dong Z, Dhital S, Chen XD. Wu P, et al. Among authors: wang y. Food Chem. 2017 Dec 15;237:1065-1072. doi: 10.1016/j.foodchem.2017.05.081. Epub 2017 May 17. Food Chem. 2017. PMID: 28763952

4

In vitro digestion of bread: How is it influenced by the bolus characteristics?

Gao J, Lin S, Jin X, Wang Y, Ying J, Dong Z, Zhou W. Gao J, et al. Among authors: wang y. J Texture Stud. 2019 Jun;50(3):257-268. doi: 10.1111/jtxs.12391. Epub 2019 Feb 14. J Texture Stud. 2019. PMID: 30693521

5

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility.

Lin S , Gao J , Jin X , Wang Y , Dong Z , Ying J , Zhou W . Lin S , et al. Among authors: wang y. Food Funct. 2020 Apr 1;11(4):3610-3620. doi: 10.1039/c9fo02587a. Epub 2020 Apr 15. Food Funct. 2020. PMID: 32292961

6

On improving bioaccessibility and targeted release of curcumin-whey protein complex microparticles in food.

Ye Q, Ge F, Wang Y, Woo MW, Wu P, Chen XD, Selomulya C. Ye Q, et al. Among authors: wang y. Food Chem. 2021 Jun 1;346:128900. doi: 10.1016/j.foodchem.2020.128900. Epub 2020 Dec 29. Food Chem. 2021. PMID: 33418409

7

Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.

Lin S, Jin X, Gao J, Qiu Z, Ying J, Wang Y, Dong Z, Zhou W. Lin S, et al. Among authors: wang y. Food Chem. 2021 Aug 15;353:129407. doi: 10.1016/j.foodchem.2021.129407. Epub 2021 Mar 1. Food Chem. 2021. PMID: 33743429

8

Digestion of curcumin-fortified yogurt in short/long gastric residence times using a near-real dynamic in vitro human stomach.

Ye Q, Ge F, Wang Y, Wu P, Chen XD, Selomulya C. Ye Q, et al. Among authors: wang y. Food Chem. 2022 Mar 15;372:131327. doi: 10.1016/j.foodchem.2021.131327. Epub 2021 Oct 5. Food Chem. 2022. PMID: 34818741

9

Intra-crystalline mesoporous zeolite encapsulation-derived thermally robust metal nanocatalyst in deep oxidation of light alkanes.

Peng H, Dong T, Yang S, Chen H, Yang Z, Liu W, He C, Wu P, Tian J, Peng Y, Chu X, Wu D, An T, Wang Y, Dai S. Peng H, et al. Among authors: wang y. Nat Commun. 2022 Jan 13;13(1):295. doi: 10.1038/s41467-021-27828-x. Nat Commun. 2022. PMID: 35027532 Free PMC article.

10

Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) vs. New Zealander (Caucasian).

Jin X, Lin S, Gao J, Kim EH, Morgenstern MP, Wilson AJ, Agarwal D, Wadamori Y, Wang Y, Ying J, Dong Z, Zhou W, Song X, Zhao Q. Jin X, et al. Among authors: wang y. Food Funct. 2022 Apr 4;13(7):3840-3852. doi: 10.1039/d1fo04078b. Food Funct. 2022. PMID: 35315467

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