研究方向:  食品化学, 食品添加剂, 食品安全<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

教育经历:

2002.1-2006.8 美国Kansas State University 农业生物工程博士

1998.9-2001.7 中国农业大学 农产品加工与贮藏硕士

1994.9-1998.7 中国农业大学 食品科学与工程学士

主要发表论文:

Wang, Y., R. Corwin, D. P. Jaramillo, F. J. Wojnicki, J. N. Coupland. 2010. Acceptability and Digestibility of Emulsions in a Rat Model: Effects of Solid Fat Content and Lipid Type. J. Am. Oil Chem. Soc.

Wang, Y., D. Wang, M. Tilley, S. Bean, X. S. Sun and D. Wang. 2009. Comparison of Methods for Extracting Sorghum Proteins from Dried Distiller Grains with Soluble, J. Agric. Food Chem. 57: 8366-8372

Wang, D., X. Sun, G. Yang, and Y. Wang. 2009. Improved Water Resistance of Soy Protein Adhesive at isoelectric point. Trans. ASABE. 52(1): 173-177

Coupland, J. N., R. Corwin, Y. Wang, and F. Wojnicki. 2008. What makes fatty food “irresistible”? Relating food structure and eating behavior. J. Am. Oil Chem. Soc. (inform). 19 (11): 722, 724

Wang, Y., X. Mo, D. Wang, and X. Sun. 2007. Effect of Crosslink on Soy Protein Adhesive Properties. J. Appl. Polym. Sci. 104: 130-136

Wang, Y., D. Wang, and X. Sun. 2007. Effects of preheating treatment on thermal property and adhesion performance of soy protein isolates. J. Adhesion Sci. Technol. 21(15): 1469–1481

Wang, Y., D. Wang, and X. Sun. 2006. Soy Protein Adhesive Performance Enhanced by esterification. Trans. ASABE. 49(3): 713-719

Wang, Y., D. Wang, and X. Sun, 2005. Thermal Properties and Adhesiveness of Soy Protein Modified with Cationic detergent. J. Am. Oil Chem. Soc. 82: 357-363

Wang, Y., J. Coupland, F. H. Wojnicki and R. L. Corwin. 2009. Different eating behavior of rats triggered by different fat composition (In preparation)

Wang, Y., J. Coupland, F. H. Wojnicki and R. L. Corwin. 2009. Eating behavior of rats affected by fat texture and composition (In preparation)

Mike, J.,Y. Wang, F. H. Wojnicki, R. L. Corwin and J. Coupland. 2009. Diet texture and balcolfen addition intaking behavior of rats (In preparation)

Wang, Y., N. Li, M. Tilley, S. Bean, X. S. Sun and D. Wang. 2009. Adhesive performance of sorghum protein extracted from different methods. (In preparation)

联系地址：广州暨南大学理工学院食品科学与工程系

邮政编码：510632

电话：020－85226630（办）

E-mail：twangywyw@jnu.edu.cn