Wang Y - Search Results

1

Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends.

Naik RR, Ye Q, Wang Y, Selomulya C. Naik RR, et al. Among authors: wang y. Food Res Int. 2024 Jan;175:113759. doi: 10.1016/j.foodres.2023.113759. Epub 2023 Nov 25. Food Res Int. 2024. PMID: 38129055 Free article.

2

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications.

Yiu CC, Liang SW, Mukhtar K, Kim W, Wang Y, Selomulya C. Yiu CC, et al. Among authors: wang y. Gels. 2023 Apr 26;9(5):366. doi: 10.3390/gels9050366. Gels. 2023. PMID: 37232958 Free PMC article. Review.

3

On surface composition and stability of β-carotene microcapsules comprising pea/whey protein complexes by synchrotron-FTIR microspectroscopy.

Kim W, Wang Y, Vongsvivut J, Ye Q, Selomulya C. Kim W, et al. Among authors: wang y. Food Chem. 2023 Nov 15;426:136565. doi: 10.1016/j.foodchem.2023.136565. Epub 2023 Jun 7. Food Chem. 2023. PMID: 37302310 Free article.

4

Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins.

Lao Y, Ye Q, Wang Y, Vongsvivut J, Selomulya C. Lao Y, et al. Among authors: wang y. Food Res Int. 2023 Oct;172:113180. doi: 10.1016/j.foodres.2023.113180. Epub 2023 Jun 20. Food Res Int. 2023. PMID: 37689931 Free article.

5

Toward Diverse Plant Proteins for Food Innovation.

Kim W, Yiu CC, Wang Y, Zhou W, Selomulya C. Kim W, et al. Among authors: wang y. Adv Sci (Weinh). 2024 Oct;11(38):e2408150. doi: 10.1002/advs.202408150. Epub 2024 Aug 9. Adv Sci (Weinh). 2024. PMID: 39119828 Review.

6

Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubbles.

Phan K, Truong T, Wang Y, Bhandari B. Phan K, et al. Among authors: wang y. Food Chem. 2021 Nov 30;363:130299. doi: 10.1016/j.foodchem.2021.130299. Epub 2021 Jun 10. Food Chem. 2021. PMID: 34147892

7

New insights into the drying technology of Pleurotus eryngii: Effects on protein structure, properties and product flavor analysis.

Wang D, Su D, Xu H, Chen X, Lv W, Wang Y, Sun X, Guo Y, Ding Y. Wang D, et al. Among authors: wang y. Int J Biol Macromol. 2025 Jan;285:138306. doi: 10.1016/j.ijbiomac.2024.138306. Epub 2024 Dec 3. Int J Biol Macromol. 2025. PMID: 39638170

8

Changes in Chemical Composition of Flaxseed Oil during Thermal-Induced Oxidation and Resultant Effect on DSC Thermal Properties.

Zhang Z, Wei Y, Guan N, Li B, Wang Y. Zhang Z, et al. Among authors: wang y. Molecules. 2022 Oct 21;27(20):7135. doi: 10.3390/molecules27207135. Molecules. 2022. PMID: 36296728 Free PMC article.

9

Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability.

Zhao D, Sun L, Wang Y, Liu S, Cao J, Li H, Liu X. Zhao D, et al. Among authors: wang y. Int J Biol Macromol. 2024 Jun;272(Pt 1):132774. doi: 10.1016/j.ijbiomac.2024.132774. Epub 2024 May 31. Int J Biol Macromol. 2024. PMID: 38823735

10

Carboxymethyl chitosan/polyvinyl alcohol double network hydrogels prepared by freeze-thawing and calcium chloride cross-linking for efficient dye adsorption.

Zhang KY, Li D, Wang Y, Wang LJ. Zhang KY, et al. Among authors: wang lj, wang y. Int J Biol Macromol. 2023 Dec 31;253(Pt 3):126897. doi: 10.1016/j.ijbiomac.2023.126897. Epub 2023 Sep 13. Int J Biol Macromol. 2023. PMID: 37709214

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