Y
Ya‐Jane Wang Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
High Impact
Professor
faculty
40 h-index
141 pubs
5,631 cited
Research Areas
Biography and Research Information
OverviewAI-generated summary
Ya-Jane Wang's research focuses on the physicochemical properties of starches and their modification through various treatments, with a particular emphasis on rice and corn starches. Her work investigates how factors such as protein denaturation, lipid removal, and acid hydrolysis impact starch characteristics like amylose-lipid complex formation and digestibility. She also explores the effects of processing techniques, including heat-moisture treatment, ultrasonic, and microwave applications, on starch properties.
Her publications also delve into the relationship between grain composition and technological properties, such as the porosity and hardness of rice kernels. Wang's research extends to the impact of germination on rice properties and the development of new food products. Collaborations with researchers at the University of Arkansas at Fayetteville, including Annegret Jannasch, Ana Gonzalez, Sun-Ok Lee, and Andy Mauromoustakos, are evident in her publication record.
With a career marked by extensive scholarship, Wang has authored 135 publications, accumulating over 5,456 citations and an h-index of 39. She is recognized as a highly cited researcher and leads an active research group at the University of Arkansas.
Metrics
- h-index: 40
- Publications: 141
- Citations: 5,631
Selected Publications
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Effect of qualitative starch gelatinization on functional, cooking, and physicochemical properties of parboiled rice (2026)
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Effects of starch synthesis genes and related starch structures in enhancing resistant starch content in rice (2025)
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Comparative Evaluation of Porous Starches for Resveratrol Encapsulation and In-Vitro Release (2025)
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Germination time: impact on nutritional, thermal, and paste properties of red rice (2025)
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Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer (2025)
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Polyphenol-induced protein structural modifications in sorghum on pasting properties (2024)
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Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors (2024)
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Polyphenol-Induced Protein Structural Modifications in Sorghum on Pasting Properties (2024)
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Rice grain germination: A review of its impact on technological properties and development of new food products (2024)
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Polyphenol-Mediated Covalent Bonds on Glutelin Structural Changes in Rice with Different Bran Colors (2024)
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Improvement of amylose–lipid complex and starch digestibility profiles of corn starch added with rice bran oil or linoleic acid using ultrasonic and microwave treatment (2024)
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Market assessment of fortified parboiled rice in Burkina Faso (2024)
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Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice (2024)
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Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice (2024)
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Effects of acid hydrolysis level prior to heat-moisture treatment on properties of starches with different crystalline polymorphs (2023)
Collaboration Network
Top Collaborators
Anna M. McClung
Dale Bumpers National Rice Research Center (US)
7 shared publications
- Effect of protein denaturation and lipid removal on rice physicochemical properties
- Porosity and hardness of long-grain Brown rice kernels in relation to their chemical compositions
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
- Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors
Showing 5 of 7 shared publications
Annegret Jannasch
University of Arkansas at Fayetteville
7 shared publications
In database
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
- 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
- Polyphenol-induced protein structural modifications in sorghum on pasting properties
Showing 5 of 7 shared publications
Ana Gonzalez
University of Arkansas at Fayetteville
5 shared publications
In database
- Effects of acid hydrolysis level prior to heat-moisture treatment on properties of starches with different crystalline polymorphs
- Surface Removal Enhances the Formation of a Porous Structure in Potato Starch
- Effects of suspension media on high pressure processing of starches with different crystalline structures
- Comparative Evaluation of Porous Starches for Resveratrol Encapsulation and In-Vitro Release
- Effects of starch synthesis genes and related starch structures in enhancing resistant starch content in rice
Sun‐Ok Lee
University of Arkansas at Fayetteville
5 shared publications
In database
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
- Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors
- Polyphenol-induced protein structural modifications in sorghum on pasting properties
- Polyphenol-Mediated Covalent Bonds on Glutelin Structural Changes in Rice with Different Bran Colors
- Polyphenol-Induced Protein Structural Modifications in Sorghum on Pasting Properties
Rohana Liyanage
University of Arkansas at Fayetteville
4 shared publications
In database
- Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors
- Polyphenol-induced protein structural modifications in sorghum on pasting properties
- Polyphenol-Mediated Covalent Bonds on Glutelin Structural Changes in Rice with Different Bran Colors
- Polyphenol-Induced Protein Structural Modifications in Sorghum on Pasting Properties
Michelle Oppong Siaw
University of Arkansas at Fayetteville
3 shared publications
In database
- Effect of protein denaturation and lipid removal on rice physicochemical properties
- Porosity and hardness of long-grain Brown rice kernels in relation to their chemical compositions
- Influence of bran layer on rice milling quality
Andy Mauromoustakos
University of Arkansas at Fayetteville
3 shared publications
In database
- Effect of protein denaturation and lipid removal on rice physicochemical properties
- Porosity and hardness of long-grain Brown rice kernels in relation to their chemical compositions
- Influence of bran layer on rice milling quality
Rosana Colussi
Universidade Federal de Pelotas (BR)
3 shared publications
- Rice grain germination: A review of its impact on technological properties and development of new food products
- Germination time: impact on nutritional, thermal, and paste properties of red rice
- Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice
Suresh Thallapuranam
University of Arkansas at Fayetteville
3 shared publications
In database
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
- Polyphenol-induced protein structural modifications in sorghum on pasting properties
- Polyphenol-Induced Protein Structural Modifications in Sorghum on Pasting Properties
Zeina Alraawi
University of Arkansas at Fayetteville
3 shared publications
In database
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
- Polyphenol-induced protein structural modifications in sorghum on pasting properties
- Polyphenol-Induced Protein Structural Modifications in Sorghum on Pasting Properties
M. C. Elias
Universidade Federal de Pelotas (BR)
2 shared publications
- Rice grain germination: A review of its impact on technological properties and development of new food products
- Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice
Nathan Levien Vanier
Universidade Federal de Pelotas (BR)
2 shared publications
- Rice grain germination: A review of its impact on technological properties and development of new food products
- Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice
Lucas Ávila do Nascimento
Universidade Federal de Pelotas (BR)
2 shared publications
- Rice grain germination: A review of its impact on technological properties and development of new food products
- Germination time: impact on nutritional, thermal, and paste properties of red rice
Thauana Heberle
Universidade Federal de Pelotas (BR)
2 shared publications
- Rice grain germination: A review of its impact on technological properties and development of new food products
- Germination time: impact on nutritional, thermal, and paste properties of red rice
Márcia F. Mesko
Universidade Federal de Pelotas (BR)
2 shared publications
- Rice grain germination: A review of its impact on technological properties and development of new food products
- Germination time: impact on nutritional, thermal, and paste properties of red rice
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