• 16 Alliance Lane, Room 207

    3800 Clayton

20082019
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Personal profile

Biography

Dr. Yong Wang is Research Fellow with the Department of Chemical Engineering, Monash University Clayton. Prior to joining Monash University, Dr. Yong Wang was Research Scientist (Senior Engineer) with COFCO Nutrition and Health Research Institute, Beijing, China. He got his PhD from joint program of China Agricultural University and University of California Davis in 2011. His research area includes food processing technology (dietary fiber, tomato, sugar, cereal), food properties (Rheological/thermal/mechanical properties and non-equilibrium state) , product developments (dairy, tomato sauce, beverage, cereals, etc.), and human mimicking digestion system (chewing/stomach/duodenum). He published 28 journal papers & 2 book chapters, applied 18 patents, and has 8 public/internal research funds as leader role (over 1 million AU$ in total).

Research interests

  • Novel Food Processing Technology
  • Food Rheology
  • Drying Technology
  • Food Digestion System

Education/Academic qualification

Agricultural Engineering (Food Processing), PhD, China Agricultural University

Agricultural Engineering, Bachelor, China Agricultural University

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Research Output 2008 2019

  • 20 Article
  • 3 Chapter (Book)
  • 2 Conference Paper
  • 1 Review Article
2 Citations (Scopus)

Co-melting behaviour of sucrose, glucose & fructose

Wang, Y., Truong, T., Li, H. & Bhandari, B., 1 Mar 2019, In : Food Chemistry. 275, p. 292-298 7 p.

Research output: Contribution to journalArticleResearchpeer-review

Effects of high-pressure homogenization on physical and thermal properties of citrus fiber

Su, D., Zhu, X., Wang, Y., Li, D. & Wang, L., Dec 2019, In : LWT - Food Science and Technology. 116, 10 p., 108573.

Research output: Contribution to journalArticleResearchpeer-review

Mechanical Properties of Tomato Fruit and Tissues and Their Impact on Processing

Wang, Y., Li, H., Li, X. & Pan, Z., 2019, Tomato Chemistry, Industrial Processing and Product Development. Porretta, S. (ed.). Piccadilly, London, UK: Royal Society of Chemistry (RSC), p. 166-179 14 p. (Food Chemistry, Function and Analysis; vol. 9).

Research output: Chapter in Book/Report/Conference proceedingChapter (Book)Otherpeer-review

1 Citation (Scopus)

Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses

Wang, Y., Truong, T., Wang, B., Prakash, S. & Bhandari, B., 1 Oct 2018, In : Sugar Tech. 20, 5, p. 574-584 11 p.

Research output: Contribution to journalArticleResearchpeer-review

2 Citations (Scopus)

Production of recrystallized starch microspheres using water-in-water emulsion and multiple recycling of polyethylene glycol solution

Li, B-Z., Xian, X-Q., Wang, Y., Adhikari, B. & Chen, D., 1 Nov 2018, In : LWT - Food Science and Technology. 97, p. 76-82 7 p.

Research output: Contribution to journalArticleResearchpeer-review