Faculty Directory

Ya-Jane Wang

Ya-Jane Wang

Professor, Carbohydrate Chemistry

Director Experiment Station

(FDSC)-Food Science

Phone: 479-575-3871

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Dr. Wang oversees the Carbohydrate Chemistry Program which addresses basic and applied research challenges related to carbohydrates. The program team's vision is to be the leader in graduate education and conduct innovative research to enhance utilization and performance of carbohydrate-rich bioresources in a variety of food, pharmaceutical and industrial applications.

Research Goals:

  1. Determine the structure and function relationship of starch and other polysaccharides.
  2. Identify starch structural characteristics affecting cereal quality.
  3. Develop modified starch via chemical, physical, and enzymatic means for new food and pharmaceutical applications.
  4. Develop value-added products from agricultural byproducts.

FDSC 4114: Food Analysis

FDSC 6123: Food Carbohydrate Chemistry

Postdoctoral Research- Iowa State University (Carbohydrate Chemistry)

Ph.D.- Iowa State University (Food Science and Technology)

M.S.- University of Minnesota (Food Science and Nutrition)

B.S.- National Taiwan University (Agricultural Chemistry)

Arijaje, E.O., Jayanthi, S., Kumar, S.T.K., and Wang, Y.-J. 2015. Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry. Starch/Starke 67: 729-736.

Arijaje, E.O., and Wang, Y.-J. 2015. Effects of chemical and enzymatic modifications on starch-oleic acid complex formation. J. Agric. Food Chem. 63:4202-4210.

Patindol, J., Siebenmorgen, T.J., and Wang, Y.-J. 2015. Impact of environmental factors on rice starch structure: A review. Starch/Starke 67:42-54.

Santos, E.M., Quintanar-Guzman, A., Solorza-Feria, J., Sanchez-Ortega, I., Rodriguez, J.A., and Wang, Y.-J. 2014. Thermal and rheological properties of masa from nixtamalized corn subjected to a sequential protein extraction. J. Cereal Sci. 60(3)490-496.

Patindol, J., Siebenmorgen, T.J., Wang, Y.-J., Lanning, S., and Counce, P.A. 2014. Impact of elevated nighttime air temperatures during kernel development on starch properties of field-grown rice. Cereal Chem. 91(4):350-357.

Lee, Y., Mauromoustakos, A., and Wang, Y.-J. 2014. Effects of heat treatments on the milling, physicochemical and cooking properties of two long-grain rice cultivars during storage. Cereal Chem. 91(1):56-64.

Arijaje, E.O., Wang, Y.-J., Shinn, S., Shah, U., and Proctor, A. 2014. Effects of chemical and enzymatic modifications on starch-stearic acid complex formation. J. Agric. Food Chem. 62(13):2963-2972.

Purcell, S., Wang, Y.-J., and Seo, H.-S. 2014. Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets. J. Food Sci. 79(5):C802-C809.

Purcell, S., Wang, Y.-J., and Seo, H.-S. 2014. Application of oxidized starches in bake-only chicken nuggets. J. Food Sci. 79(5):C810-C815.

Surendiran, G., Goh, C., Le, K., Zhao, Z., Askarian, F., Othman, R., Nicholson, T., Moghadasian, P., Wang, Y.-J., Aliani, M., Shen, G., Beta, T., and Moghadasian, M.H. 2013. Wild rice (Zizania palustris L.) prevents atherogenesis in LDL receptor knockout mice. Atherosclerosis 230(2):284-292.

Bunnell, K., Rich, A., Luckett, C., Wang, Y.-J., Martin, E., and Carrier, D.J. 2013. Plant maturity effects on the physicochemical properties and dilute acid hydrolysis of switchgrass (Panicum virgatum, L.) hemicellulose. ACS Sustainable Chem. Eng. 1:649-654.

Zhu, F., and Wang, Y.-J.  2013. Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch. Food Chemistry, 138:256-62.

Zhu, F., Wang, S., and Wang, Y.-J.  2013. Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixture. J. Sci. Food Agric. 93(12):3100-6.

Zhu, F., and Wang, Y.-J. 2012. Rheological and thermal properties of rice starch and rutin mixtures. Food Research International, 49:757-762.

Chavez-Murillo, C., Mendez-Montealvo, G., Wang, Y.-J., and Bello-Perez, L.A. 2012. Starch of diverse Mexican rice cultivars: physicochemical, structural, and nutritional features. Starch/Starke 64:745-756.

Patindol, J., Mendez-Montealvo, G., and Wang, Y.-J. 2012. Starch properties of malted barley in relation to real degree of fermentation. Starch/Starke 64:517-523.

King, J.W., Srinivas, K., Guevara, O., Lu, Y.-W., Zhang, D., and Wang, Y.-J. 2012. Reactive high pressure carbonated water pretreatment prior to enzymatic saccharification of biomass substrates. Journal of Supercritical Fluids 66:221-231.

Luckett, C.R., and Wang, Y.-J. 2012. Effect of β-amylolysis on the resistant starch formation of debranched corn starches. J. Agric. Food Chem. 60:4751-4757.

Luckett, C.R., and Wang, Y.-J. 2012. Application of enzyme-treated corn starches in breakfast cereal coating. J. Food Sci. 77(8):C901-906.

Poquette, N.M., Wang, Y.-J., and Lee, S.-O. 2012. Parboiled brown rice product reduces postprandial plasma glucose response in men. J. Nutr. Food Sci. 2:166. doi: 10.4172/2155-9600.1000166

Billiris, A., Siebenmorgen, T.J., and Wang, Y.-J.  2012.  Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 2. Cooking using fixed, water-to-rice ratios.  Journal of Food Engineering 113:589-597.

Newton, J., Wang, Y.-J., and Mauromoustakos, A. 2011. Effects of cultivar and processing condition on physicochemical properties and starch fractions in parboiled rice. Cereal Chem. 88:414-420.

Quinten, T., De Beer, T., Onofre, F.O., Mendez-Montealvo, G., Wang, Y.-J., Remon, J.P. and Vervaet, C. 2011. Sustained-release and swelling characteristics of xanthan gum/ethylcellulose based injection moulded matrix tablets: in vitro and in vivo evaluation. J. Pharmaceutical Sci. 100(7):2858-2870.

Quintanar-Guzman, A., Jaramillo-Flores, M.E., Solorza-Feria, J., Méndez Montealvo, M.G., Wang, Y.-J. 2011. Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization.  J. Cereal Sci. 53(1):139-147.

Mendez-Montealvo, G., Wang, Y.-J., and Campbell, M. 2011. Thermal and rheological properties of granular waxy maize mutant starches after β-amylase modification. Carbohydr. Polym. 83:1106-1111.

Mendez-Montealvo, G., Wang, Y.-J., and Campbell, M. 2011. Thermal and rheological properties of granular waxy maize mutant starches after isoamylase modification. Carbohydr. Polym. 83:2011-2015.

Saldivar, X., Wang, Y.-J., Chen, P. and Hou, A. 2011. Changes in chemical composition during soybean seed development. Food Chem. 124:1369-1375.

Mertz, A.W., and Wang, Y.-J. 2011. Properties of gluten-free pasta prepared from rice and different starches. Discovery, 12:67-73. (Undergraduate Research Journal in the College of Agricultural, Food And Life Sciences at the University of Arkansas)

2009-present
Professor, Department of Food Science, University of Arkansas

2004-2009
Associate Professor, Department of Food Science, University of Arkansas

1999-2004
Assistant Professor, Department of Food Science, University of Arkansas

1994-1999
Senior Carbohydrate Specialist, Cerestar USA, Inc.

2008
Outstanding Departmental Research Award, Department of Food Science, University of Arkansas

2007
Outstanding Volunteer, Carbohydrate Division, Institute of Food Technologists

2005
Outstanding Mentor, University of Arkansas