Faculty & Staff

Publications:

Books/Book Chapters

• Wang. T. 2007. Chemical Structure and Biological Function. In: Phospholipid Science and Technology (ed. F. D. Gunstone). The Oily Press. (submitted)
• Wang, T. 2007. Minor Constituents and Phytochemicals of Soybeans. In: Soybeans: Chemistry, Production, Processing and Utilization (ed. L.A. Johnson, P.J. White and R. Galloway) (submitted)
• List, G.R., Wang, T., and V. K.S. Shukla, Storage, Stability, and Transport of Fats and Oils, in Bailey’s Industrial Oil and Fat Products (ed Y.H. Hui), 6th edition, vol. 5, 2006. John Wiley & Sons, Inc. New York. pp. 191-229.
• Hammond, E.G., L.A. Johnson, C. Su, T. Wang, and P.J. White, Soybean Oil, in Bailey’s Industrial Oil and Fat Products (ed Y.H. Hui), 6th edition, vol. 2, 2006. John Wiley & Sons, Inc. New York. pp. 577-653.
• Wang, T., Soybean: Processing (Oil), in Encyclopedia of Grain Sciences, Elsevier Science, UK 2004. pp 159-168.
• Wang, T., L. A. Johnson, and D. J. Myers, Value-Added Products from Extruding-Expelling Soybeans, in Soybeans as Functional Food (ed K. Liu and C. Wang), AOCS Press, Champaign, Ill. 2004. pp 185-200.
• Wijeratne, W., T. Wang, and L. A. Johnson, Extrusion-Based Oilseed Processing Methods, chapter 4 in Nutritionally Enhanced Edible Oil Processing (ed. N. T. Dunford and H. B. Dunford) AOCS Press, Champaign, IL, 2004. pp 21-88.
• Wang, T., L.A. Johnson, and W. Wijeratne, Low Cost Oil Processing Techniques, chapter 13 in Nutritionally Enhanced Edible Oil Processing (ed. N. T. Dunford and H. B. Dunford) AOCS Press, Champaign, IL, 2004. pp 219-238.
• Wang, T., Soybean Oil, in Vegetable Oils in Food Technology (ed F. Gunstone), CRC Press, Boca Raton, FL, 2002. pp 18-58.

Patents

• Hammond, E.G., and T. Wang, Method of converting free fatty acids to fatty acid methyl esters with small excess of methanol. Application date: July 5th, 2002. ISURF #02449. Issued patent number: 6,965,044 (2005).

Journal Articles

• Zhang, S., T. Wang, D.C. Beitz. 2007. The role of dietary egg and soy lecithin in regulation of plasma cholesterol concentration in golden Syrian hamsters. Journal of Nutritional Biochemistry (to be submitted)
• Wang, G., T. Wang. 2007. Emulsification properties and oxidative stability of egg yolk lecithin. J. Am. Oil Chem. Soc. (submitted)
• Wang, G., T. Wang . 2007. Effect of controlled enzymatic hydrolysis on functionalities of egg yolk protein. J. Agric. Food Chem (submitted)
• Yao, L. E.G. Hammond, and T. Wang. 2007. Melting points and viscosities of fatty acid esters that are potential targets for engineered oilseed. J. Am. Oil Chem. Soc.  Published online: 14 November 2007.
• Wang, L. and T. Wang. 2007. Chemical modification of partially hydrogenated vegetable oil to improve its functional properties. J. Am. Oil Chem. Soc. 84:1149-1159.
• Stevenson, D.G., F. J. Eller, L. Wang, J. Jane, T. Wang, and G. E. Inglett. 2007. Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in Twelve Cultivars and Review of Literature,  J. Agric. Food Chem 55:4005-4013.
• Bhuyan, S., S. Sundararajan, L. Yao, E.G. Hammond, and T. Wang. 2006. Boundary lubrication properties of lipid-based compounds evaluated using microtribological methods, Tribology Letters 22: 167-172.
• Wang, L., T. Wang, and W.R. Fehr. 2006. Effect of seed development stage on sphingolipid and phospholipid contents in soybean seeds, J. Agric. Food Chem. 54: 7812-7816.
• Wang, L., T. Wang, and W.R. Fehr. 2006. HPLC quantification of sphingolipids in soybeans with modified palmitate content, J. Agric. Food Chem. 54: 7422-7428.
• Scherder, C. W., W. R. Fehr, G. A. Welke, and T. Wang. 2006. Tocopherol content and agronomic performance of soybean lines with reduced palmitate, Crop Science 46: 1286-1290.
• Wang, H., T. Wang, and L.A. Johnson. 2006. Mechanism for refunctionalizing heat-denatured soy protein by alkaline hydrothermal cooking.  J. Am. Oil Chem. Soc. 83: 39-45.
• Palacios L. E. and T. Wang. 2005. Extraction of egg-yolk lecithin, J. Am. Oil Chem. Soc. 82: 565-569.
• Palacios L. E. and T. Wang. 2005. Egg-yolk lipid fractionation and lecithin characterization, J. Am. Oil Chem. Soc. 82: 571-578.
• Wang, T., Y. Jiang, and E. G. Hammond. 2005. The effect of randomization on the oxidative stability of corn oil J. Am. Oil Chem. Soc. 82: 111-117.\
• Jiang, Y. and T. Wang. 2005. Phytosterols in agricultural by-products. J. Am. Oil Chem. Soc. 82: 439-444.
• Wang, H., Wang, T. and Johnson, L.A., 2005. Effect of Alkali on the Refunctionalization of Soy Protein by Hydrothermal Cooking. J. Am. Oil Chem. Soc. 82(6):451-456.
• Palacios L. E. and Wang, T. 2005. Extraction of egg-yolk lecithin, J. Am. Oil Chem. Soc. 82: 565-569.
• Palacios L. E. and Wang, T. 2005. Egg-yolk lipid fractionation and lecithin characterization, J. Am. Oil Chem. Soc. 82: 571-578.
• Wang, T., Y. Jiang, and E. G. Hammond. 2005. The effect of randomization on the oxidative stability of corn oil, J. Am. Oil Chem. Soc. 82: 111-117.
• Jiang, Y. and Wang, T. 2005. Phytosterols in agricultural by-products, J. Am. Oil Chem. Soc. 82: 439-444.
• Guiterrez, E. and T. Wang. 2004. Effect of processing on sphingolipid content in soybean products, J. Am. Oil Chem. Soc. 81: 971-977.
• Wang, H., T. Wang, and L.A. Johnson. 2004. Refunctionalization of extruded-expelled soybean meals, J. Am. Oil Chem. Soc. 81: 789-794.
• Wang, H., L.A. Johnson, and T. Wang. 2004. Preparation of soy protein concentrate and isolate from extruded-expelled meals, J. Am. Oil Chem. Soc. 81: 713 - 717??
• Guiterrez, E., T. Wang, and W. R. Fehr. 2004. Quantification of sphingolipids in soybeans, J. Am. Oil Chem. Soc. 81: 737-742.
• Wu, Y.Z., and T. Wang. 2004. Fractionation of crude soybean lecithin with aqueous ethanol, J. Am. Oil Chem. Soc. 81: 697-704.
• McCord, K.L., W.R. Fehr, T. Wang, G.A. Welke, S.R. Cianzio, and S.R. Schnebly. 2004. Tocopherol content of soybean lines with reduced linolenate in the seed oil, Crop Sci. 44: 772-776.
• Wang, T. 2003. Use of fats and oils in candle production, Lipid Technology 15:131-134.
• Briggs, J.L., and T. Wang. 2004. Influence of shearing and time on the rheological properties of milk chocolate during tempering, J. Am. Oil Chem. Soc. 81: 117-121.
• T. Wang. 2004. Soybean: Processing (Oil), in Encyclopedia of Grain Sciences, Elsevier Science, UK. pp 159-168.
• Wang, T., L. A. Johnson, and D. J. Myers. 2004. Value-Added Products from Extruding-Expelling Soybeans, in Soybeans as Functional Food (ed K. Liu and C. Wang), AOCS Press, Champaign, IL. pp 185-200.
• Wijeratne, W., T. Wang, and L.A. Johnson. 2004. Extrusion-Based Oilseed Processing Methods, chapter 4 in Nutritionally Enhanced Edible Oil Processing (ed. N. T. Dunford and H. B. Dunford) AOCS Press, Champaign, IL, 2004. pp 21-88.
• Wang, T., L.A. Johnson, and W. Wijeratne. 2004. Low Cost Oil Processing Techniques, chapter 13 in Nutritionally Enhanced Edible Oil Processing (ed. N. T. Dunford and H. B. Dunford) AOCS Press, Champaign, IL, 2004. pp 219-238.
• Wang, T. 2003. Use of fats and oils in candle production, Lipid Technology 15:131-134.
• Wu, Y.Z., and T. Wang. 2003. Total and polar lipids in soybean protein meals, J. Am. Oil Chem. Soc. 80:983-985.
• Boylston, T.D., and T. Wang. 2003. Integration of team-building skills into food chemistry team research projects. J. Food Science Education 2: 18-24.
• Wu, Y.Z., and T. Wang. 2003. Soybean lecithin fractionation and functionality. J. Am. Oil Chem. Soc. 80: 319-326.
• Wang, X., T. Wang, and L.A. Johnson. 2003. Chemical and sensory properties of gas-purged, minimum-refined, extruded-expelled soybean oil, J. Am. Oil Chem. Soc. 80:923-926
• Wu, Y.Z., and T. Wang. 2003. Phospholipid class and fatty acid compositions of modified soybeans processed with two extraction methods. J. Am. Oil Chem. Soc. 80: 127-132.
• Wang, T., Soybean Oil, in Vegetable Oils in Food Technology (ed F. Gunstone), CRC Press, 2002. Boca Raton, FL, pp 18-58.
• Rezaei, K., T. Wang, and L. A. Johnson. 2002. Hydrogenated vegetable oils as candle wax, J. Am. Oil Chem. Soc. 1241-1247.
• Wang, X., T. Wang, and L.A. Johnson. 2002. Composition and sensory qualities of minimum-refined soybean oils, J. Am. Oil Chem. Soc. 1207-1214.
• Wang, T., K.B. Hicks, and R. Moreau. 2002. Antioxidant activity of phytosterols, oryzanol, and other phytosterol conjugates, J. Am. Oil Chem. Soc. 79: 1201-1206.
• Wang, T., D. J. Myers, and A. A. Heywood. 2002. Functionality and utilization of soy flour produced from extrusion-expelling processing. INFORM 13: 708-713.
• Rezaei, K, T. Wang, and L.A. Johnson. 2002. Combustion characteristics of candles made from hydrogenated soybean oil. J. Am. Oil Chem. Soc. 79: 803-808.
• Wang, T, and J.L. Briggs. 2002. Rheological and thermal properties of soybean oils with modified FA compositions. J. Am. Oil Chem. Soc. 79: 831-836.
• Wang, T, E.G. Hammond, and W.R. Fehr. 2001. Neutral and polar lipid phase transition of soybeans with altered saturated fatty acid contents. J. Am. Oil Chem. Soc. 78: 1139-1144.
• Wang, T., and L. A. Johnson. 2001. Refining normal and genetically enhanced soybean oils obtained by various extraction methods. J. Am. Oil Chem. Soc. 78: 809-815.
• Crowe, T.W., L.A. Johnson, and T. Wang. 2001. Characterization of extruded-expelled soybean meals and edible flours. J. Am. Oil Chem. Soc. 78: 775-779.
• Wang, T., and L. A. Johnson. 2001. Natural refining of extruded-expelled soybean oils having various fatty acid compositions. J. Am. Oil Chem. Soc. 78: 461-466.
• Wang, T., T. Harp, E.G. Hammond, J.S. Burris, and W.R. Fehr. 2001. Seed physiological performance of soybeans with altered fatty acid contents. Seed Science Research 11: 93-97.
• Wang, T., and L.A. Johnson. 2001. Survey of soybean oil and meal qualities produced by different processes. J. Am. Oil Chem. Soc. 78: 311-318.
• Wang, T., and L. A. Johnson. 2001. Refining high-free fatty acid wheat germ oil. J. Am. Oil Chem. Soc.78: 71-76.