Professor, Carbohydrate Chemistry
(DREX)-Director Experiment Station
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.
- Determine the structure and function relationship of starch and other polysaccharides.
- Identify starch structural characteristics affecting cereal quality.
- Develop modified starch via chemical, physical, and enzymatic means for new food and pharmaceutical applications.
- 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)
Fang, H., Wright, T., Jinn, J.-R., Guo, W., Zhang, N., Wang, X., Wang, Y.-J., Xu, J. 2020. Engineering hydroxyproline-O-glycosylated biopolymers to reconstruct the plant cell wall for improved biomass processability. Biotechnol. Bioeng. 117(4):945-958.
Krongworakul, N., Naivikul, O., Boonsupthip, W., Wang, Y.-J. 2020. Effect of conventional and microwave heating on physical and chemical properties of Jasmine brown rice in various forms. J. Food Process Eng. (in press)
Hellemans, T., Nekhudzhiga, H., Van Bockstaele, F., Wang, Y.J., Emmambux, M.N., Eeckhout, M. 2020. Variation in amylose concentration to enhance wheat flour extrudability. J. Cereal Sci. 95:102992.
Gonzalez, A., Wang, Y.-J. 2020. Enhancing the formation of porous potato starch by combining a-amylase or glucoamylase digestion with acid hydrolysis. Starch/Starke 72(7-8) 1900269. https://doi.org/10.1002/star.201900269
Jannasch, A., Wang, Y.-J. 2020 Development of a limited-water soaking method on the fortification of rice with calcium and iron by parboiling. J Cereal Sci. 94:103014.
Jannasch, A., Carvalho, L., Patindol, J., Wang, Y.-J., Mauromoustakos, A. 2020. Impact of kernel thickness on parboiled rice properties. J. Food Sci. 97(4):755-761.
Polidoro, E., El Halal, S.L.M., Villanova, F.A., da Silva Lindemann, I., Wang, Y.-J., Vanier, N.L. 2020. Physicochemical and milling properties of rice kernels from upper, middle, and basal spikelets of hybrid and inbred lines at early and ideal harvesting stages. Cereal Chem. 97(4):807-819.
Villanova, F.A., El Halal, S.L.M., Vanier, N.L., Polidoro, E., Wang, Y.-J., de Oliveira, M. 2020. Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures. Cereal Chem. 97(2):472-482.
Wunthunyarat, W., Seo, H.-S., Wang, Y.-J. 2020. Effects of Germination Conditions on Enzyme Activities and Starch Hydrolysis of Long-Grain Brown Rice in Relation to Flour Properties and Bread Qualities". J. Food Sci. 85(2):349-357.
Mania, S., Partyka, K., Pilch, J., Augustin, E., Cieslik M., Ryl, J., Jinn, J.-R., Wang, Y.-J., Michalowska, A., Tylingo, R. 2019. Obtaining and characterization of PLA/chitosan foams for tissue engineering obtained by emulsification combined with the dissolution of chitosan by CO2 saturation. Molecules 24(24):4532 https://doi.org/10.3390/molecules24244532
Mania, S., Ryl, J., Jinn, J.-R., Wang, Y.-J., Michalowska, A., Tylingo, R. 2019. The production possibility of the antimicrobial filaments by co-extrusion of the PLA pellet with chitosan powder for FDM 3D printing technology. Polymers 2019, 11, 1893; doi:10.3390/polym11111893.
Wunthunyarat, W., Wong, E., Jinn, J.-R., Wang, Y.-J. and Mauromoustakos, A. 2019. Effect of germination conditions and mashing temperature on the amylolytic enzyme activity and degree of starch saccharification of brown rice cultivars during syrup production. J. Food Sci. 84(10):2785-2794.
Cole, M., Eggleston, G., and Wang, Y-J. 2019. Understanding the causes of calcium carbonate crystal growth and inhibition during the carbonatation refining of raw sugar. Food Chem. 275:24-31.
Lii, E., Mauromoustakos, A., and Wang, Y.-J. 2018. Effects of cultivar and aging on parboiled rice properties. Cereal Chem. 95:689-698.
Weng, Y., Ravelombola, W.S., Yang, W., Qin, J., Zhou, W., Wang, Y.-J., Mou, B., Shi, A. 2018. Screening of seed soluble sugar content in cowpea (Vigna unguiculate (L.) Walp). Am. J. Plant Sci. 9:1455-1466.
Gonzalez, A, and Wang, Y.-J. Staroszczyk, H., Brownmiller, C., and Lee, S.-O. 2018. Effect of acetylation and beta-amylase treatment on complexation of debranched starch with naringenin. Starch/Starke 70:1700262.
Gonzalez, A, and Wang, Y.-J. Staroszczyk, H., Brownmiller, C., and Lee, S.-O. 2018. Effect of hydroxypropylation and beta-amylase treatment on complexation of debranched starch with naringenin. Starch/Starke 70:1700263.
Pinkaew, H., Wang, Y.-J., Naivikul, O. 2017. Impact of pre-germination on amylopectin molecular structures, crystallinity, and thermal properties of pre-germinated brown rice starches. J. Cereal Sci. 73:151-157.
Arijaje, E.O., and Wang, Y.-J. 2017. Effects of chemical and enzymatic modifications on starch-linoleic acid complex formation. Food Chem. 217:9-17.
Patindol, J., Domingues, W., and Wang, Y.-J. 2017. Impact of soaking temperature and duration on fissure incidence of rough rice kernels. Cereal Chem. 94:798-800.
Patindol, J., Fragallo, L., Wang, Y.-J., and Durand-Morat, A. 2017. Impact of feedstock, parboiling condition and nutrient concentration on simultaneous fortification of two U. S. long-grain rice cultivars with iron and zinc. Cereal Chem. 94:984-990.
Arijaje, E.O., and Wang, Y.-J. 2016. Effects of enzymatic modifications and botanical source on starch-stearic acid complex formation. Starch/Starke 68:700-708.
Patindol, J., Jinn, J.-R., Wang, Y.-J., Siebenmorgen, T. 2016. Kernel and starch properties of United States and imported medium/short-grain rice cultivars. Cereal Chem. 93(6):529-535.
Han, A., Jinn, J.-R., Mauromoustakos, A., Wang, Y.-J. 2016. Effect of parboiling on milling, physicochemical, and textural properties of medium- and long-grain germinated brown rice. Cereal Chem. 93:47-52.
Han, A., Arijaje, E.O., Jinn, J.-R., Mauromoustakos, A., Wang, Y.-J. 2016. Effect of germination duration on milling, physicochemical, and textural properties of medium- and long-grain rice. Cereal Chem. 93:39-46.
Professor, Department of Food Science, University of Arkansas
Associate Professor, Department of Food Science, University of Arkansas
Assistant Professor, Department of Food Science, University of Arkansas
Senior Carbohydrate Specialist, Cerestar USA, Inc.
Outstanding Departmental Research Award, Department of Food Science, University of Arkansas
Outstanding Volunteer, Carbohydrate Division, Institute of Food Technologists
Outstanding Mentor, University of Arkansas