Concepedia

Yunna Wang

YW

Statistics

Publications

19

Citations

525

H-Index

15

Active since

2016

Affiliations

China Agricultural University(Current)

Beijing Technology and Business University

Institute of Food Science and Technology

Chinese Academy of Agricultural Sciences

University of Wisconsin–Madison

Yunna Wang is an author at China Agricultural University specializing in agriculture, food science, and physicochemical properties of milk.

Publications per year

2016–2024

19

Publications

19

The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat

Yunna Wang, Richard W. Hartel, Liebing Zhang · Journal of Food Engineering · 2020 · 75 citations

Agriculture, Chemical Engineering, Food Science +17

The effect of caseins on the stability and whipping properties of recombined dairy creams

Li Yang, Yan Li, Dongdong Yuan et al. · International Dairy Journal · 2020 · 50 citations

Agriculture, Dairy Science, Food Science +12

Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy

Jie Han, Xilong Zhou, Jialu Cao et al. · International Journal of Food Properties · 2018 · 47 citations · Full text

Agriculture, Food Science, Materials Science +13

Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR

Yunna Wang, Dongdong Yuan, Yang Li et al. · International Dairy Journal · 2019 · 42 citations

Agriculture, Dairy Science, Food Science +11

Effects of triglycerol monostearate on physical properties of recombined dairy cream

Meiling Li, Yan Li, Ruican Wang et al. · International Dairy Journal · 2019 · 34 citations

Agriculture, Dairy Science, Food Science +11

1–5 of 19