What is he best known for?
The fields of study he is best known for:
- Organic chemistry
- Enzyme
- Biochemistry
His primary scientific interests are in Starch, Amylose, Amylopectin, Food science and Crystallinity.
His biological study spans a wide range of topics, including Differential scanning calorimetry, Chromatography and Acid hydrolysis.
His Amylose study combines topics in areas such as Cultivar and Agronomy.
His Amylopectin research incorporates elements of Branching and Hypochlorite.
His study explores the link between Food science and topics such as Biochemistry that cross with problems in Molecular biology.
His Crystallinity research is multidisciplinary, incorporating perspectives in Hydrochloric acid and Polysaccharide.
His most cited work include:
- Characterization of Different Starches Oxidized by Hypochlorite (228 citations)
- Physicochemical properties of common and waxy corn starches oxidized by different levels of sodium hypochlorite (188 citations)
- Structures and Physicochemical Properties of Acid‐Thinned Corn, Potato and Rice Starches (185 citations)
What are the main themes of his work throughout his whole career to date?
Starch, Food science, Amylose, Amylopectin and Cultivar are his primary areas of study.
His studies in Starch integrate themes in fields like Differential scanning calorimetry, Chromatography and Polysaccharide.
Ya-Jane Wang works mostly in the field of Food science, limiting it down to topics relating to Botany and, in certain cases, Degree of polymerization, as a part of the same area of interest.
The concepts of his Amylose study are interwoven with issues in Epichlorohydrin, Crystallinity, Maize starch and Chemical composition.
His work in Amylopectin covers topics such as Analytical chemistry which are related to areas like Viscosity.
His work in Waxy corn addresses issues such as Swelling, which are connected to fields such as Polymer chemistry.
He most often published in these fields:
- Starch (67.44%)
- Food science (40.31%)
- Amylose (39.53%)
What were the highlights of his more recent work (between 2014-2021)?
- Starch (67.44%)
- Brown rice (10.85%)
- Food science (40.31%)
In recent papers he was focusing on the following fields of study:
Ya-Jane Wang focuses on Starch, Brown rice, Food science, Cultivar and Parboiling.
Ya-Jane Wang is interested in Amylose, which is a field of Starch.
Amylopectin is the focus of his Amylose research.
His Brown rice study which covers Germination that intersects with Retrogradation, Aromatic rice, Oryza sativa and Molecular size.
In his research, Scanning electron microscope and Starch granule is intimately related to Botany, which falls under the overarching field of Food science.
His work is dedicated to discovering how Parboiling, Steaming are connected with Raw material and Quality characteristics and other disciplines.
Between 2014 and 2021, his most popular works were:
- Impact of environmental factors on rice starch structure: A review (42 citations)
- Effects of enzymatic modifications and botanical source on starch–stearic acid complex formation (23 citations)
- Impact of pre-germination on amylopectin molecular structures, crystallinity, and thermal properties of pre-germinated brown rice starches (20 citations)
In his most recent research, the most cited papers focused on:
- Organic chemistry
- Enzyme
- Biochemistry
His primary areas of study are Starch, Agronomy, Organic chemistry, Cultivar and Germination.
His Starch and Amylose and Amylopectin investigations all form part of his Starch research activities.
His Amylose research incorporates themes from Grain quality and Soil nutrients.
His Cultivar study incorporates themes from Quality characteristics, Food science, Steaming and Parboiling.
His Food science study combines topics from a wide range of disciplines, such as Molecular size, Crystallinity, Oryza sativa and Botany.
His Germination research is multidisciplinary, incorporating elements of Brown rice, Aromatic rice and Breakage.
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