Ya-Jane Wang

Professor

University of Arkansas at Fayetteville

United States

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Ya-Jane Wang is a Professor at the University of Arkansas at Fayetteville, United States. Her research focuses on the nutritional and technological properties of rice and sorghum, exploring aspects such as germination time, rheological properties, and the influence of polyphenols. Recent articles highlight her investigations into the impacts of cooking temperature, acid hydrolysis, and bran pigmentation on starch properties and rice quality.

Ya-Jane Wang

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Articles (17)

Germination time: impact on nutritional, thermal, and paste properties of red rice

Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer

Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors

Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice

Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice

Polyphenol-induced protein structural modifications in sorghum on pasting properties

Effects of suspension media on high pressure processing of starches with different crystalline structures

Influence of bran layer on rice milling quality

Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments

Effects of acid hydrolysis level prior to heat-moisture treatment on properties of starches with different crystalline polymorphs

Effect of protein denaturation and lipid removal on rice physicochemical properties

Surface Removal Enhances the Formation of a Porous Structure in Potato Starch

Porosity and hardness of long-grain Brown rice kernels in relation to their chemical compositions

Thermal exposure values for predicting changes in rice end‐use properties during drying

Enhancing the Formation of Porous Potato Starch by Combining α‐Amylase or Glucoamylase Digestion with Acid Hydrolysis

Impact of kernel thickness on parboiled rice properties

Physicochemical and milling properties of rice kernels from upper, middle, and basal spikelets of hybrid and inbred lines at early and ideal harvesting stages

Collaborators (1)

Ana Isabel Gonzalez-Conde

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