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Taiwan

Activities

Employment (1)

National Formosa University : Yunlin , TW

2018-08-01 to present | Assistant Professor (Department of Biotechnology )
Employment
Source: Self-asserted source
Chung-Yi Wang

Works (8)

Effects of high hydrostatic pressure treatment on in vitro digestibility and in vivo glycemic response of sweet potato flour

Applied Food Research
2024-12 | Journal article
Contributors: Chi-Pei Wu; Bo-Chi Huang; Chin-Lin Hsu; Chung-Yi Wang
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Crossref

Enzymatic impregnation by high hydrostatic pressure for preparing shape-retaining softened broccoli and carrot

Food Bioscience
2024-06 | Journal article
Contributors: Yu-Hsiang Wu; Bo-Chi Huang; Yan-Han Lin; Chung-Yi Wang
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Crossref

Effects of high‐pressure processing on the physicochemical properties and glycemic index of fruit puree in a hyperglycemia mouse model

Journal of the Science of Food and Agriculture
2022-10 | Journal article
Contributors: Yi‐Jing Wu; Yi‐Ching Lu; Yu‐Hsiang Wu; Yan‐Han Lin; Chin‐Lin Hsu; Chung‐Yi Wang
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Evaluation of microbiological safety, physicochemical and aromatic qualities of shiikuwasha (Citrus depressa Hayata) juice after high pressure processing

Journal of Food Science and Technology
2022-03 | Journal article
Contributors: Yen-Ying Lai; Jian-Hua Chen; Yao-Chia Liu; Yun-Ting Hsiao; Chung-Yi Wang
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Acceleration of the ageing process in mei (Prunus mume Siebold) liqueur by high hydrostatic pressure treatment

International Journal of Food Science & Technology
2021-04 | Journal article
Contributors: Jia‐Ying Lin; Yi‐Jing Wu; Yun‐Ting Hsiao; Chung‐Yi Wang
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Crossref

The effect of high‐pressure processing on reducing the glycaemic index of atemoya puree

Journal of the Science of Food and Agriculture
2021-03-15 | Journal article
Contributors: Chia‐Hsuan Chou; Chung‐Yi Wang; Yuan‐Tay Shyu; Sz‐Jie Wu
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Crossref

Microbial Shelf-Life, Starch Physicochemical Properties, and In Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing

Molecules
2020-05-28 | Journal article
Contributors: Yun-Ting Hsiao; Chung-Yi Wang
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Crossref

A Review on the Potential Reuse of Functional Polysaccharides Extracted from the By-Products of Mushroom Processing

Food and Bioprocess Technology
2020-02-16 | Journal article
Contributors: Chung-Yi Wang
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Peer review (3 reviews for 3 publications/grants)

Review activity for Foods. (1)
Review activity for Future foods. (1)
Review activity for Sustainability. (1)