Dr. Yong Wang

Dr. Yong Wang

Research Fellow
Department of Chemical Engineering
Room 207, 17 Alliance Lane, Clayton Campus

Dr. Yong Wang is Research Fellow with the Department of Chemical Engineering, Monash University Clayton. Prior to joining Monash University, Dr. Yong Wang was Research Scientist (Senior Engineer) with COFCO Nutrition and Health Research Institute, Beijing, China. He got his PhD from joint program of China Agricultural University and University of California Davis in 2011. His research area includes food processing technology (dietary fiber, tomato, sugar, cereal), food properties (Rheological/thermal/mechanical properties and non-equilibrium state) , product developments (dairy, tomato sauce, beverage, cereals, etc.), and human mimicking digestion system (chewing/stomach/duodenum). He published 31 journal papers & 2 book chapters, applied 18 patents, and has 8 public/internal research funds as leader role (over 1 million US$ in total).

Summary of qualifications

  • 7-year work experience with the R&D Institute of COFCO on food technology research & industrial applications, the largest food enterprise in China, 5 years PhD academic training on food processing technology in China Agricultural University, 1-year Visiting Scholar/Joint PhD Program with University of California Davis in the US, 6 months Endeavour Research Fellow with University of Queensland in Australia
  • 3 public research fund & 5 internal research fund as leader role (over 1 million AU$ in total)
  • 4 PhD students currently as co-supervisor (UQ Australia & NUS Singapore)
  • 31 peer-reviewed papers published, cited 310 time in last 5 years (h-index=11 by Elsevier Mendeley), first/corresponding author of 18 papers, 3 book chapter (see Annex)
  • 3 patent issued; 15 patent pending (see Annex)
  • Proficient in academic research & industrial technology, and how to connect both

Professional backgrounds

Education

Ph.D. 2011 China Agricultural University, China
Major Agricultural Engineering (Agricultural Products Processing Engineering)

Dissertation The Study of Functional Properties and Fractal Analysis of Flaxseed Gum and the Mixture System

  • Brief Synopsis of Research: The functional properties of a healthy hydrocolloid, flaxseed gum, were discussed extensively in the dissertation. The Rheology of different carbohydrate and hydrocolloid system were studied, including the gum solution, the starch-gum system, and the gum-protein system. The Rheological information of edible films based on carbohydrate and hydrocolloid was also analyzed by dynamic mechanical analysis. The functionalities of gum were investigated under common conditions in food industry, such as mechanical processing, drying, and emulsion system. Theoretical discussion on gum Rheology was carried out by the fractal analysis of the gum-protein interaction system.
  • Based on the dissertation, 7 papers were published on international peer-reviewed journals in English as first author.
  • PhD dissertation was selected as the Top 10 PhD Dissertation of China Agricultural University out of 550 competitors at 2011.

Grad. Stud. University of California, Davis, USA, (2009-2010, 1 year, Joint PhD Program)
Major Food Engineering

  • Dynamic mechanical analysis of tomato which was practical for California food industry, and my previous research on food materials and properties could continue.
  • One paper published on Journal of Food Engineering.

B.S. 2006 China Agricultural University, China
Major Agricultural Engineering (Agricultural Products Processing Engineering)

  • Excellent Bachelor’s Thesis Award (100 out of 3000), theses title: Extrusion of flaxseed meal and the in vitro digestibility analysis using response surface methodology.

Professional experience

February 2019 – Present
RESEARCH FELLOW, Department of Chemical Engineering, Monash University, Clayton, VIC Australia

  • Research Fellow on food processing technology, food rheology, drying technology, etc.

August 2011 – February 2019
RESEARCH SCIENTIST (Senior Engineer), COFCO Nutrition and Health Research Institute, Beijing, China

  • Research Scientist and Project Manager, Food Processing Technology Center, central R&D dept. of COFCO (over 330 R&D staffs), the largest food enterprise in China.
  • Chief-Investigator (CI, 4/6) in Australia-China Joint Research Centre 2016 round application (future dairy manufacture technology), in charge of the research coordination in COFCO, and development of functional dairy product with modified texture and flavor. (2 million AU$, 2016-2019)
  • Lead the Human Mimicking Digestion System project (Project Manager), develop in vitro oral cavity, stomach and small intestine which mimic the real shape and digestive movements of human, working together with National University of Singapore and Soochow University. (6 million RMB, 2015-2019)
  • Co-lead the dietary fiber-related research, conduct research on new dietary fiber development, manufacture technologies, material characterization (powder, Rheology, structure, emulsion & functional properties), fiber application (in bakery, noodle, beverage, fast food and cereal), etc. Three new dietary fiber sources developed in this project: soluble fiber from sugar beet, insoluble fiber from beet, and functional fiber from tomato (commercialized by COFCO Tunhe, leading tomato processor in China). (2.2 million RMB, 2011-2014)
  • Key Contact (representing COFCO NHRI) of the joint research program between COFCO NHRI – Mengniu Dairy – Arla Foods, dairy product innovation & infant/baby foods solution (multiple projects, 2017-2022).
  • Key Contact (representing COFCO NHRI) of the joint research program between COFCO NHRI – Monash Food Innovation Centre (Australia), consumer & market research, product innovation, food safety regulations (multiple projects, 2016-ongoing).
  • Key Contact (representing COFCO NHRI) of the joint research project between CSIRO – China Academic of Science – COFCO NHRI, Development of cereal crops with improved health benefits (2018-2021).
  • Key researcher of the yohgurt texture modification project, optimize the production and storage parameters to achieve modified texture and better mouth feel. (2015-2016)
  • Lead the value-add processing technology project on sugar cane by-product (0.8 million RMB, 2014-2015) and the solidification of sugar cane/beet molasses (0.3 million RMB, 2013-2014), 5 patents applied.
  • Initiator of the food 3D print project (chocolate), develop new food materials for desktop 3D printer, based on special structure and crystallization properties caused by chocolate, fat and polysaccharide. (2013-2016)
  • Lead the COFCO Hotpot Seasoning Pre-mix development: completed idea generation, prototype experiments, pilot-scale trials, sensory evaluation, processing optimization, and legal registration within 9 month.
  • Participate in tomato processing project, in charge of tomato paste characterization and Rheology (effects of starch and hydrocolloids) for better mouth feel and structure, lycopene extraction and tomato powder (spray drying) processing optimizations, etc. (2012-2013)
  • Lead the COFCO Fresh&Fiber new milk tea products R&D project, to develop 4 new reduced-sugar/fat and enriched-fiber formulas, with modified flavor & powder dispersing properties.(2013-2014)
  • Participate in tomato processing project, in charge of tomato paste characterization and Rheology (effects of starch and hydrocolloids) for better mouth feel and structure, lycopene extraction and tomato powder (spray drying) processing optimizations, etc. (2012-2013)
  • Technical advisor on starch/modified starch utilization technology for COFCO Biological Chemical Engineering BU (one of the largest starch producers in China).

December 2017 – Present
Adjunct Lecturer, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University

  • Interaction between food protein & polysaccharide: rheology, emulsion, fractal structure, and application in selected food systems.

September 2017 – Present
Technical expert for a local start-up on non-thermal processing juice (HPP) and fortified nutritional drinks on formulation and processing technology.

April 2016 – October 2016
Australian Endeavour Research Fellow, School of Agriculture and Food Science, The University of Queensland, Brisbane, Australia

  • Collaborative research on sugar crystallization and sugar processing technology between COFCO and UQ.

July 2012
Attend intensive short training on technology for better structure & flavor in baking, with courses in Baking Technology, Microbiology and Food Safety in the US, which was lectured by America Institute of Baking (AIB International). Manhattan, Kansas

April 2012 – March 2015
ADJUNCT POSTDOCTORAL RESEARCHER in Food Science and Engineering, joint program of COFCO Nutrition and Health Research Institute & China Agricultural University, Beijing, China

  • Research on material functionalities and fractal modeling & analysis of polysaccharide-protein mixture; Rheological properties study on polysaccharide, protein, and their mixtures
  • Attended 2012 and 2014 IFT annual meeting in US, attended the 2nd International Conference on Biotechnology and Food Engineering with oral presentation.
  • Granted two funds by China Postdoctoral Science Foundation (50,000 Yuan & 30,000 Yuan)

October 2009 – October 2010
GRADUATE RESEARCH ASSISTANT, Dept. of Biological and Agricultural Engineering, UC Davis, CA, USA

  • Research on dynamic mechanical study on processing tomato, investigate fundamental structure information using material science, to optimize the tomato processing
  • Explore application of PEF (pulsed electric field) processing technology on material structure modifications of solid food

March 2010 – August 2010
RESEARCH ASSISTANT, Processed Foods Research Unit, USDA ARS Western Regional Research Center, Albany, CA, USA.

  • Processing technology for tomato, especially on infrared dry peeling technique for California tomato industry

May 2008 – September 2009
SCIENTIFIC DATABASE TRAINER: Elsevier BJ Branch, Reed Elsevier (Greater China) Ltd, Beijing, China

Awards, honors and professional activities

  • Project Management Professional (PMP Number: 2126912) Credential by United States Project Management Institute, 2017-2020
  • Associate Advisor (Supervisor) for PhD candidate of the University of Queensland, 2017-2020
  • Review Committee Member for Master’s thesis of Soochow University, and Huazhong University of Science and Technology, 2017
  • Open Fund Awardee, Beijing Advanced Innovation Center for Food Nutrition and Human Health, 180,000 RMB, 2017-2019
  • Member of Advisor Group for PhD candidate of National University of Singapore, 2016-2019
  • Australian Endeavour Research Fellowship, 2016 round
  • Industrial Supervisor for Master’s postgraduate of China Agricultural University, 2013-2015
  • China Postdoctoral Scientific Foundation supported, project: “Study of the synergism on emulsion and gel fractal structure of sugar beet pectin and food proteins”, 50,000 RMB, 2012-2014
  • Talented abroad Researcher Prize of Xinjiang Province, 2012
  • PhD Dissertation ranked top 10 of China Agricultural University in 2011, (10 out of 550)
  • Chancellor’s Scholarship of China Agricultural University in 2010, (20 out of 6000)
  • Bachelor’s thesis ranked top 100 of China Agricultural University in 2006, (100 out of 3000)

Professional affiliations

  • Member of Institute of Food Technologists (US)
  • Member of Chinese Institute of Food Science and Technology, and Chinese Cereals and Oils Association
  • Professional member of All Food Experts in Europe
  • Invited Reviewer for Critical Reviews in Food Science and Nutrition, Journal of Food Engineering, Carbohydrate Polymers, LWT, Drying Technology, International Journal of Food Engineering for 40+ papers

Research Interests

  • Novel Food Processing Technology
  • ŸFood Rheology
  • Drying Technology
  • Food Digestion System

Publications in academic journals

  1. Gao, J., Lin S.Y., Jin, X.X., Yong Wang, Dong, Z. Z., Zhou, W., (2019). In vitro digestion of bread: How is it influenced by the bolus characteristics?. Journal of Texture Studies, Accepted, DOI: https://doi.org/10.1111/jtxs.12391
  2. Yong Wang, Truong, T., Li, H., Bhandari, B. (2019). Co-melting behavior of sucrose, glucose & fructose. Food Chemistry, 275, 292-298.
  3. Li, W., Zhang, J., Ying, X., Yong Wang, Zhang, L.H., Li, H., Liu, X.Q., (2019). Effect of Soybean Oligopeptides on Blood Pressure and Plasma Angiotensin of Rats. Food Science, accepted. (In Chinese)
  4. Yong Wang, Li, D., Sun, P., Li, H., Adhikari, B., (2018). Rheological behavior of tomato fiber suspensions produced by high shear and high pressure homogenization and their application in tomato products. International Journal of Analytical Chemistry, vol. 2018, Article ID 5081938, 12 pages, doi:10.1155/2018/5081938.
  5. Li, B. Z., Xian, X. Q., Yong Wang, Adhikari, B., & Chen, D. (2018). Production of recrystallized starch microspheres using water-in-water emulsion and multiple recycling of polyethylene glycol solution. LWT – Food Science and Technology. 97, 76-82.
  6. Yong Wang, Truong, T., Wang, B., Prakash, S., Bhandari, B. (2018). Effects of maltodextrin powder addition on the rheological and thermal properties of molasses. Sugar Tech, 20(5), 574-584.
  7. Kang, J. Y., Fu, N., Yong Wang, Dong, Z. Z., Chen, X. D. (2018). Effect of diet composition on the GI and food degradation. Modern Food Science & Technology, 34(2), Page 1-8. (In Chinese)
  8. Li, H., Zhang, J, Yong Wang (Corresponding author), Li, J., Yang, Y.-H., Liu, X.-Q., (2018). The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce. International Journal of Analytical Chemistry, vol. 2018, Article ID 1273907, 8 pages, doi:10.1155/2018/1273907.
  9. Zhang, L.-H., Ying, X., Yong Wang (Corresponding author). (2018). Application of Clean Label in the Food Industry. Food Science and Technology, 43(4). (In Chinese)
  10. Yong Wang, Ying, J., Dong, Z. Z., Ren, C. G. (2017). Recent development of research on low glycemic index rice. Biotechnology & Business, 2017(04), Page 41-47. (In Chinese)
  11. Gao, J., Yong Wang, Dong, Z. Z., Zhou, W., (2017). Structural and mechanical characteristics of bread and their impact on oral processing: An overview. International Journal of Food Science & Technology, 53(4), 892-903.
  12. Wu, P. Deng, R., Wu, X., Yong Wang, Dong, Z., Dhital, S., Chen, X. D. (2017). In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model. Food Chemistry, 237, Pages 1065-1072.
  13. Li, Y.M., Li, B.Z., Du, F.L., Yong Wang (Corresponding author), L.X. Pan, D. Chen, (2016). Microwave-assisted hydrothermal liquefaction of lignin for the preparation of phenolic formaldehyde adhesive. Journal of Applied Polymer Science, 134 (10), 44510, DOI: 10.1002/APP.44510.
  14. Yong Wang, Li, X., Sun, G., Li, D., Pan, Z. (2014). A comparison of dynamic mechanical properties of processing-tomato peel as affected by hot lye and infrared radiation heating for peeling. Journal of Food Engineering, Volume 126, Pages 27-34.
  15. Bi, C.-H., Li, D., Wang, L.-J., Yong Wang, Adhikari, B. (2013). Characterization of non-linear rheological behavior of SPI–FG dispersions using LAOS tests and FT rheology. Carbohydrate Polymers, Volume 92, Issue 2, Pages 1151-1158.
  16. Yong Wang, Lin, X.-Q., Li, D., Wang, L.-J. (2013). Rheological Study and Fractal Analysis of Flaxseed Gum-Whey Protein Isolate Gels. Journal of Medical and Bioengineering. Volume 2, Issue 3&4, Pages 201-206.
  17. Lv, C., Yong Wang, Wang, L.-J., Li, D. Adhikari, B., (2013). Optimization of production yield and functional properties of pectin extracted from sugar beet pulp. Carbohydrate Polymers, Volume 95, Issue 1, 5, Pages 233-240
  18. Wang, L.-J., Wu, M., Yong Wang, Shi, C., Li, D. (2012). Soybean-maize extrusion on the Rheological properties of the dispersion. Journal of CSAM, 2012 (4), 119-125. (in Chinese)
  19. Yong Wang, Li, D., Wang, L.-J., Xue, J. (2011). Effects of high pressure homogenization on Rheological properties of flaxseed gum. Carbohydrate Polymers, 83 (2), 489-494.
  20. Yong Wang, Li, D., Wang, L.-J., Wu, M., Özkan, N. (2011). Rheological study and fractal analysis of flaxseed gum gels. Carbohydrate Polymers, 86,594-599.
  21. Yong Wang, Li, D., Wang, L.-J., Yang, L., Özkan, N. (2011). Dynamic mechanical properties of flaxseed gum based edible films. Carbohydrate Polymers, 86, 499-504.
  22. Yong Wang, Li, D., Wang, L.-J., Adhikari, B. (2011). The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI). Journal of Food Engineering. 104(1), 56-62.
  23. Pan, Z., Li, X., Yong Wang, Atungulu, G., McHugh, T., Delwiche, M. (2011). Development of infrared heating technology for tomato peeling. The 11th International Congress on Engineering and Food (ICEF). Athens, Greece.
  24. Yong Wang, Li, D., Wang, L.-J., Li, S.-J., Adhikari, B. (2010). Effects of drying methods on the functional properties of flaxseed gum powders. Carbohydrate Polymers 81 (1), 128-133.
  25. Yong Wang, Wang, L.-J., Li, D., Xue, J., Mao, Z.-H. (2009). Effects of drying methods on rheological properties of flaxseed gum. Carbohydrate Polymers 78 (2), 213-219.
  26. Li, X.-Y., Yong Wang, Li, D. (2009). Effects of flaxseed gum addition and drying conditions on creep-recovery properties and water vapour transmission rate of starch-based films. International Journal of Food Engineering, 5 (4), article. no. 10.
  27. Yong Wang, Li, D. (2009). Current research on the properties of flaxseed gum—a review. Chinese Scientific Paper Online. 200901-447. (in Chinese)
  28. Yong Wang, Wang, L.-J., Li, D., Özkan, N., Chen, X.D., Mao, Z.-H. (2008). Effect of flaxseed gum addition on rheological properties of native maize starch. Journal of Food Engineering, 89(1), 87-92.
  29. Yong Wang, Li, D., Wang, L.-J., Chiu, Y.L., Chen, X.D., Mao, Z.-H., Song, C.-F. (2008). Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology. Journal of Food Engineering, 85(1), 59-64.
  30. Zhou, Y.-Z., Li, D., Yong Wang, Mao, Z.-H. (2008). Effect of Different Heating Processes on the Dynamic Mechanical Properties of Potato Slice. 2008 ASABE Annual Meeting.
  31. Wu, M., Zhang, L.-H., Li, D., Yong Wang, Zhang, Z.-S., Mao, Z.-H. (2008). Conditions Study of Cellulase and Acid Protease Production during the Process of Solid-state Fermentation of Flaxseed Meal. 2008 ASABE Annual Meeting.

Book chapter

  • Yong Wang, He Li, Xuan Li & Zhongli Pan, (2019). CH9: Mechanical Properties of Tomato Fruit and Tissues and Their Impact on Processing. In Tomato chemistry, processing & product development, edited by Sebastiano Porretta. Royal Society of Chemistry: Cambridge, UK. In production.
  • Yong Wang & Weibiao Zhou, (2017). CH3: Non-equilibrium states and glass transitions in bakery products. In Non-equilibrium states and glass transitions in foods, edited by Bhesh Bhandari et al. ELSEVIER: San Diego, California. Page 63-87.
  • Yong Wang & Tuyen Truong, (2017). CH7: Glass Transition and Crystallization in Foods. In Non-equilibrium states and glass transitions in foods, edited by Bhesh Bhandari et al. ELSEVIER: San Diego, California. Page 153-172.

Patents

  1. Gao, J., Zhou, W., Yong Wang, Dong, Z., Ying J., A human mimicking oral processing system and the control methodology. (Pending, Chinese Patent, 201811190834.8)
  2. Gao, J., Zhou, W., Yong Wang, Dong, Z., Ying J., A human mimicking oral processing system design. (Pending, Chinese Patent, 201821656939.3)
  3. Chen, X. D., Liao, Z., Liu, M., Yong Wang, Dong, Z., Meng, J., Dynamic human stomach-duodenum in vitro biomimetic digestive system methodology. (Pending, Chinese Patent, 201810590324.3)
  4. Chen, X. D., Liao, Z., Liu, M., Yong Wang, Dong, Z., Meng, J., Dynamic human stomach-duodenum in vitro biomimetic digestive system design. (Approved, Chinese Patent, 201820869487.0)
  5. Meng, J., Chen, X.-D., Dong, Z.-Z., Yong Wang, Ying, J., Chen, R., An in vitro methodology to evaluate the protein digestion rate. (Pending, Chinese Patent, 201810197893.1)
  6. Meng, J., Chen, X.-D., Dong, Z.-Z., Yong Wang, Chen, R., Ying, J., An in vitro methodology to simulate the digestion of carbohydrate in human small intestine and the preparation method of simulated intestinal juice. (Pending, Chinese Patent, 201711241320.6)
  7. Gao, J., Zhou, W., Yong Wang, Dong, Z., A human mimicking chewing robot and the control methodology. (Pending, Chinese Patent, 201710306008.4)
  8. Meng, J., Dong, Z.-Z., Yong Wang, Fu, N., Chen, X.-D., Meng, Q.-J., Ying, J. Su, Y.-W., Suo, X.-S., An in vitro methodology to simulate the environmental pressure on microbe from human stomach and duodenum. (Pending, Chinese Patent, 201711025019.1)
  9. Gao, J., Zhou, W., Yong Wang, Dong, Z., A human mimicking chewing robot design and structure. (Approved, Chinese Patent, CN 206931290 U)
  10. Chen, X. D., Liao, Z., Chen, L., Liu, M., Yong Wang, Dong, Z., Meng, J., A dynamic human mimicking digestion system including stomach and duodedum. (Pending, Chinese Patent, 201710694021.1)
  11. Chen, X. D., Liao, Z., Chen, L., Liu, M., Yong Wang, Dong, Z., Meng, J., Design of the stomach and duodedum for dynamic human mimicking digestion system. (Approved, Chinese Patent, CN 207367459 U)
  12. Yong Wang, Lin, X.-Q., Wang, B., Zhang X.-Q, Method to process sugar beet pulp and propylene glycol and other micro nutrients. (Pending, Chinese Patent, 201611190243.1)
  13. Wang, B., Yong Wang, Lin, X.-Q., Zhang, H., Yang, H. J., Zhang, X. J., Zhang, X. C. Method to process solid state feed. (Pending, Chinese Patent, 201611191238.2)
  14. Wang, J., Yong Wang, Xu, G., Lin, X.-Q., Wang, B., Zhao, S.-N.. Method to produce solid state feed using molasses. (Pending, Chinese Patent, 201610647423.1)
  15. Yong Wang, Lin, X.-Q., Wang, B., Xu, G.-H., Method to process sugar cane molasses and bagasse and its application technology. (Pending, Chinese Patent, 201511005040.6)
  16. Yong Wang, Lin, X.-Q., Xu, G.-H., Method to prepare dried powder of molasses through solidification and its application technology. (Pending, Chinese Patent, 201410721060.2)
  17. Yong Wang, Lin, X.-Q., Ying, X., Sun, P., Zhang, H., Method to prepare dietary fiber from sugar beet pulp with modified appearance. (Approved, Chinese Patent, ZL 201410077824.9)
  18. Yong Wang, Lin, X.-Q., Zhang, L.-H., Sun, P., Cui, H.-B., Yang, K., Dietary fiber products from tomato and its preparation and utilization methods. (Pending, Chinese Patent, 201410077822.X)
  19. Yong Wang, Lin, X.-Q., Ying, X., Zhao, J.-L., Liu, X.-Q, Wang, Y., Extraction method of pectin from sugar beet pulp with modified emulsion ability. (Pending, Chinese Patent, 201310700191.8)
  20. Li, D., Wang, L.-J., Yong Wang, Mao, Z.-H. A type of oil microencapsulation and its preparing method utilizing high pressure modified rice starch, (Approved, Chinese Patent, ZL 200810226387.7)
Last modified: February 14, 2019