Yaosong Wang

Contact Details

Email: yaosongwang@njfu.edu.cn

Position

Associate Professor

Education Background

2019-2020, Visiting Scholar, Department of Food and Nutritional Sciences, University of Reading

2012-2015, Postdoc, Department of Food Science and Engineering, East China University of Science and Technology

2009-2010, Visiting Scholar, Department of Animal and Food Sciences, University of Kentucky

2008-2012, Ph.D., Food Science, Jiangnan University

Research Field/Interes

Structural, functional and physicochemical properties of food macromolecules; Food protein oxidation and its effect on the food quality and safety; Novel edible protein resources for foods exploring and development of functional protein-based materials.

Publications

1.        Weiwei Zhang, Changqi Liu, Jing Zhao, Tianyi Ma, Zhendong He, Meigui Huang, and Yaosong Wang*. Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment. Food Chemistry, 2021, 358, 129862.

2.        Zhendong He, Changqi Liu, Jing Zhao, Weiwei Li, and Yaosong Wang*. Physicochemical properties of a ginkgo seed protein-pectin composite gel. Food Hydrocolloids, 2021, 118, 106781.

3.        Zhendong He, Tianyi Ma, Weiwei Zhang, Erzheng Su, Fuliang Cao, Meigui Huang, and Yaosong Wang*. Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs. Food Hydrocolloids, 2021, 115, 106607.

4.        Yaosong Wang, Jing Zhao, Weiwei Zhang, Changqi Liu*, Paula Jauregi, and Meigui Huang. Modification of heat-induced whey protein gels by basic amino acids. Food Hydrocolloids, 2020, 100, 105397

5.        Yaosong Wang, Changqi Liu, Tianyi Ma, and Jing Zhao*. Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins. Food Chemistry, 2019, 295, 267–273.

6.        Yaosong Wang, Jing Zhao, Changqi Liu*, and Weiwei Li. Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels. Food Hydrocolloids, 2019, 94, 287–293.

Courses to Teach

Principles of Food Engineering, Food Grains and Oils Processing, Food Chemistry