Ya‐Jane Wang

Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.

High Impact

Professor

University of Arkansas

Also affiliated: University of Minnesota (1991–2002); Iowa State University (1992); Dale Bumpers National Rice Research Center (2006)

Faculty Researcher

41 h-index 144 pubs 5,724 cited

Research Areas

Biomedical Subjects

Links

ORCID Google Scholar Lab Website Research Group

OverviewAI-generated summary

Ya-Jane Wang's research focuses on the physicochemical properties of starches and their behavior in food systems. She investigates how factors such as protein denaturation, lipid content, and acid hydrolysis levels influence starch characteristics, including amylose-lipid complex formation and digestibility. Her work also examines the impact of processing methods, such as heat-moisture treatment and ultrasonic or microwave applications, on starch structure and functionality.

Wang studies variations in rice grain properties, exploring the relationship between germination, technological attributes, and the development of new food products. Her investigations extend to the porosity and hardness of rice kernels in relation to their chemical compositions, as well as the effects of polyphenol-protein interactions on the rheological properties of specific rice varieties. She has published extensively on these topics and maintains an active research group at the University of Arkansas at Fayetteville, collaborating with colleagues such as Annegret Jannasch and Sun-Ok Lee.

Metrics

h-index: 41
Publications: 144
Citations: 5,724

Selected Publications

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice (2026)

Cereal Chemistry DOI OpenAlex
Impact of Protein Hydrolysis and Starch Heat-Moisture Treatment on the Phenolic Profile and Antioxidant Activities of Pigmented Rice Bran Protein-Starch Complexes (2026)

Current Developments in Nutrition DOI OpenAlex
Assessing Malted and Adjunct Rice Potential in Diverse Rice Germplasm through Simulated Enzymatic Hydrolysis (2026)

ACS Food Science & Technology DOI OpenAlex
Effect of qualitative starch gelatinization on functional, cooking, and physicochemical properties of parboiled rice (2026)

Journal of Cereal Science DOI OpenAlex
Effects of starch synthesis genes and related starch structures in enhancing resistant starch content in rice (2025)

Crop Science DOI OpenAlex
Comparative Evaluation of Porous Starches for Resveratrol Encapsulation and In-Vitro Release (2025)

Current Developments in Nutrition DOI OpenAlex
Germination time: impact on nutritional, thermal, and paste properties of red rice (2025)

Journal of the Science of Food and Agriculture 5 citations DOI OpenAlex
Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer (2025)

Journal of Cereal Science 12 citations DOI OpenAlex
Polyphenol-induced protein structural modifications in sorghum on pasting properties (2024)

LWT 2 citations DOI OpenAlex
Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors (2024)

Journal of Cereal Science 5 citations DOI OpenAlex
Polyphenol-Induced Protein Structural Modifications in Sorghum on Pasting Properties (2024)

SSRN Electronic Journal DOI OpenAlex
Rice grain germination: A review of its impact on technological properties and development of new food products (2024)

Trends in Food Science & Technology 11 citations DOI OpenAlex
Polyphenol-Mediated Covalent Bonds on Glutelin Structural Changes in Rice with Different Bran Colors (2024)

SSRN Electronic Journal DOI OpenAlex
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)

Journal of Food Science and Technology 15 citations DOI OpenAlex
Market assessment of fortified parboiled rice in Burkina Faso (2024)

PLoS ONE DOI OpenAlex