Match tier
Confirmed
Presence
Current · Arkansas
Last published
2026
Sources
OpenAlex · ORCID
Refreshed
2026-10-05
Y
Ya‐Jane Wang
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
High Impact
Professor
Also affiliated: University of Minnesota (1991–2002); Agricultural Research Service (2006); Iowa State University (1992); Dale Bumpers National Rice Research Center (2006)
41 h-index
144 pubs
5,766 cited
Research Areas
Biomedical Subjects
Biography and Research Information
OverviewAI-generated summary
Ya-Jane Wang's research focuses on the structural characteristics and physicochemical properties of various starches, including corn, potato, and rice starches. Her work investigates how different treatments, such as oxidation by hypochlorite or acid hydrolysis, impact starch composition and rheological properties. Wang has explored the isolation of rice starch using neutral protease and high-intensity ultrasound and has reviewed the influence of environmental factors on rice starch structure.
Her publications include studies on oxidized corn starches varying in amylose content, as well as acid-thinned starches from different sources. She has also examined commercial maltodextrins derived from corn, potato, and rice starches. Wang leads a research group and maintains an active lab website. Her scholarship metrics include an h-index of 41, with over 5,754 citations across 144 publications, designating her as a highly cited researcher. She has collaborated with several researchers at the University of Arkansas at Fayetteville, including Annegret Jannasch, Sun-Ok Lee, Ana Gonzalez, and Andy Mauromoustakos.
Metrics
- h-index: 41
- Publications: 144
- Citations: 5,766
Positions
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Professor 2009–presentUniversity of Arkansas at Fayetteville Food Science ORCID
Selected Publications
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Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice (2026)
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Impact of Protein Hydrolysis and Starch Heat-Moisture Treatment on the Phenolic Profile and Antioxidant Activities of Pigmented Rice Bran Protein-Starch Complexes (2026)
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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-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)
Collaboration Network
Top Collaborators
James Patindol
University of Arkansas at Fayetteville
17 shared publications
In database
- Impact of environmental factors on rice starch structure: A review
- Fine Structures and Physicochemical Properties of Starches from Chalky and Translucent Rice Kernels
- Structure-Functionality Changes in Starch Following Rough Rice Storage
- Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics
- Fine Structures of Starches from Long‐Grain Rice Cultivars with Different Functionality
Showing 5 of 17 shared publications
Andy Mauromoustakos
University of Arkansas at Fayetteville
13 shared publications
In database
- Impacts of parboiling conditions on quality characteristics of parboiled commingled rice
- Effect of Parboiling on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Germinated Brown Rice
- Effect of protein denaturation and lipid removal on rice physicochemical properties
- Effect of soaking temperature on commingled rice properties
- Effects of Germination Duration on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Rice
Showing 5 of 13 shared publications
Linfeng Wang
University of Arkansas at Fayetteville (US)
11 shared publications
- Structures and Physicochemical Properties of Acid-Thinned Corn, Potato and Rice Starches
- Structures and rheological properties of corn starch as affected by acid hydrolysis
- Physicochemical properties of common and waxy corn starches oxidized by different levels of sodium hypochlorite
- Structures and Properties of Commercial Maltodextrins from Corn, Potato, and Rice Starches
- Characterization of Acetylated Waxy Maize Starches Prepared under Catalysis by Different Alkali and Alkaline-Earth Hydroxides
Showing 5 of 11 shared publications
Annegret Jannasch
University of Arkansas at Fayetteville
9 shared publications
In database
- Development of a limited-water soaking method on the fortification of rice with calcium and iron by parboiling
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
- Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer
- Simultaneous fortification of rice with folic acid and β-carotene or vitamin A by limited-water parboiling
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
Showing 5 of 9 shared publications
Anna M. McClung
Dale Bumpers National Rice Research Center (US)
8 shared publications
- Starch fine structure and physicochemical properties of specialty rice for canning
- Effect of protein denaturation and lipid removal on rice physicochemical properties
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
- Porosity and hardness of long-grain Brown rice kernels in relation to their chemical compositions
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
Showing 5 of 8 shared publications
Ana Gonzalez
University of Arkansas at Fayetteville
8 shared publications
In database
- Effects of acid hydrolysis level prior to heat-moisture treatment on properties of starches with different crystalline polymorphs
- Enhancing the Formation of Porous Potato Starch by Combining α‐Amylase or Glucoamylase Digestion with Acid Hydrolysis
- Surface Removal Enhances the Formation of a Porous Structure in Potato Starch
- Effect of Hydroxypropylation and Beta‐Amylase Treatment on Complexation of Debranched Starch With Naringenin
- Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin
Showing 5 of 8 shared publications
Sun‐Ok Lee
University of Arkansas at Fayetteville
8 shared publications
In database
- Simultaneous fortification of rice with folic acid and β-carotene or vitamin A by limited-water parboiling
- 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
- Effect of Hydroxypropylation and Beta‐Amylase Treatment on Complexation of Debranched Starch With Naringenin
- Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin
Showing 5 of 8 shared publications
Emily Oluwaseun Arijaje
University of Arkansas at Fayetteville (US)
7 shared publications
- Effects of enzymatic modifications and botanical source on starch–stearic acid complex formation
- Effects of Chemical and Enzymatic Modifications on Starch–Stearic Acid Complex Formation
- Effects of chemical and enzymatic modifications on starch-linoleic acid complex formation
- Effects of Germination Duration on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Rice
- Effects of Chemical and Enzymatic Modifications on Starch–Oleic Acid Complex Formation
Showing 5 of 7 shared publications
Jia‐Rong Jinn
University of Arkansas at Fayetteville
7 shared publications
In database
- The Production Possibility of the Antimicrobial Filaments by Co-Extrusion of the PLA Pellet with Chitosan Powder for FDM 3D Printing Technology
- Obtaining and Characterization of the PLA/Chitosan Foams with Antimicrobial Properties Achieved by the Emulsification Combined with the Dissolution of Chitosan by CO2 Saturation
- Effect of Parboiling on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Germinated Brown Rice
- Effects of Germination Duration on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Rice
- Kernel and Starch Properties of U.S. and Imported Medium‐ and Short‐Grain Rice Cultivars
Showing 5 of 7 shared publications
Guadalupe Méndez‐Montealvo
University of Arkansas at Fayetteville (US)
7 shared publications
- Physicochemical Properties of Banana Starch Oxidized under Different Conditions
- Thermal and rheological properties of granular waxy maize mutant starches after β-amylase modification
- Starch of diverse Mexican rice cultivars: physicochemical, structural, and nutritional features
- Starch properties of malted barley in relation to real degree of fermentation
- Sustained release properties of cross‐linked corn starches with varying amylose contents in monolithic tablets
Showing 5 of 7 shared publications
T. J. Siebenmorgen
University of Arkansas at Fayetteville
6 shared publications
In database
- Impact of environmental factors on rice starch structure: A review
- Properties of Flours and Starches as Affected by Rough Rice Drying Regime
- Impact of Elevated Nighttime Air Temperatures During Kernel Development on Starch Properties of Field‐Grown Rice
- Functional Properties of Commingled Rice‐Cultivar Lots
- Kernel and Starch Properties of U.S. and Imported Medium‐ and Short‐Grain Rice Cultivars
Showing 5 of 6 shared publications
Nathan Levien Vanier
Universidade Federal de Pelotas (BR)
6 shared publications
- Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures
- 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
- Physicochemical and milling properties of rice kernels from upper, middle, and basal spikelets of hybrid and inbred lines at early and ideal harvesting stages
- Effect of qualitative starch gelatinization on functional, cooking, and physicochemical properties of parboiled rice
Showing 5 of 6 shared publications
Luís A. Bello‐Pérez
Instituto Politécnico Nacional (MX)
5 shared publications
- Morphological, Physicochemical and Structural Characteristics of Oxidized Barley and Corn Starches
- Physicochemical, Textural, and Nutritional Characterization of Mexican Rice Cultivars
- Physicochemical and structural characteristics of cross‐linked banana starch using three cross‐linking reagents
- Physicochemical Properties of Banana Starch Oxidized under Different Conditions
- Starch of diverse Mexican rice cultivars: physicochemical, structural, and nutritional features
Rosana Colussi
Universidade Federal de Pelotas (BR)
5 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
- Effect of qualitative starch gelatinization on functional, cooking, and physicochemical properties of parboiled rice
- Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice
A. Mauromoustakos
University of Arkansas at Fayetteville
4 shared publications
In database
- Effects of structure and modification on sustained release properties of starches
- Effects of Cultivar and Processing Condition on Physicochemical Properties and Starch Fractions in Parboiled Rice
- Effects of Heat Treatments on the Milling, Physicochemical, and Cooking Properties of Two Long‐Grain Rice Cultivars During Storage
- Thermal exposure values for predicting changes in rice end‐use properties during drying
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