Yaqin Wang

Oat: Current state and challenges in plant-based food applications

Zhen Yang, Chong Xie, Yulong Bao et al. · Trends in Food Science & Technology · 2023 · 109 citations

Current State, Sustainable Agriculture, Agricultural Economics +2

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Yaqin Wang, Päivi Sorvali, Arja Laitila et al. · Food Hydrocolloids · 2018 · 93 citations · Full text

Grain Quality

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

Yaqin Wang, Diarra Compaoré-Sérémé, Hagrétou Sawadogo‐Lingani et al. · Food Chemistry · 2019 · 93 citations

Food Chemistry, Biomanufacturing, Food Engineering +5

In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour

Yan Xu, Yaqin Wang, Rossana Coda et al. · International Journal of Food Microbiology · 2017 · 83 citations · Full text

Biosynthesis, Fava Bean Flour, Weissella Spp +4

Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

Carlo Giuseppe Rizzello, Rossana Coda, Yaqin Wang et al. · International Journal of Food Microbiology · 2018 · 70 citations · Full text

Indigenous Pediococcus Pentosaceus, Faba Bean Bioprocessing, Bioprocess Engineering +7