Yong Wang

Yong Wang

University of New South Wales - Sydney / Australia
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 52184
person_outline Yong Wang's MOST POPULAR ARTICLES
1-) Dairy and plant proteins as natural food emulsifiersW Kim, Y Wang, C SelomulyaTrends in Food Science & Technology 105, 261-272, 20201312020
2-) Effects of drying methods on the functional properties of flaxseed gum powdersY Wang, D Li, LJ Wang, SJ Li, B AdhikariCarbohydrate polymers 81 (1), 128-133, 20101252010
3-) Effects of drying methods on rheological properties of flaxseed gumY Wang, LJ Wang, D Li, J Xue, ZH MaoCarbohydrate Polymers 78 (2), 213-219, 20091232009
4-) Nanobubbles: Fundamental characteristics and applications in food processingKKT Phan, T Truong, Y Wang, B BhandariTrends in Food Science & Technology 95, 118-130, 20201222020
5-) The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)Y Wang, D Li, LJ Wang, B AdhikariJournal of Food Engineering 104 (1), 56-62, 20111202011