Dr Shaoyang Wang
PhD Candidate & Honorary Fellow
Queensland Alliance for Agriculture and Food Innovation
0416 064 541
07 3443 2478
Level 1, Block 10, Health and Food Sciences Precinct (Coopers Plains)
Mr Shaoyang Wang has backgrounds in biology, oenology and wine microbiology. He is currently doing a PhD on wine mouthfeel and physical measurements.
Publications
Journal Articles
Wang, Shaoyang, Dan, Yi-Lin, Yang, Yiqun and Tian, Yanghua (2024). The shared genetic etiology of antisocial behavior and psychiatric disorders: Insights from pleiotropy and causality analysis. Journal of Affective Disorders, 365, 534-541. doi: 10.1016/j.jad.2024.08.149
Gu, Xiaohua, Liu, Zeyu, Shan, Shan, Ren, Tao and Wang, Shaoyang (2024). Airway basal cell-derived exosomes suppress epithelial-mesenchymal transition of lung cells by inhibiting the expression of ANO1. Experimental and Therapeutic Medicine, 27 (5) 219. doi: 10.3892/etm.2024.12507
Wang, Shaoyang, Smyth, Heather E., Olarte Mantilla, Sandra M., Stokes, Jason R. and Smith, Paul A. (2024). Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication. Chemical Senses, 49 bjae016. doi: 10.1093/chemse/bjae016
Wang, Shaoyang, Olarte Mantilla, Sandra M., Stokes, Jason R., Smith, Paul A. and Smyth, Heather E. (2024). pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine. Food Hydrocolloids, 146 109274, 1-13. doi: 10.1016/j.foodhyd.2023.109274
Espinase Nandorfy, Damian, Likos, Desireé, Lewin, Simone, Barter, Sheridan, Kassara, Stella, Wang, Shaoyang, Kulcsar, Allie, Williamson, Patricia, Bindon, Keren, Bekker, Marlize, Gledhill, John, Siebert, Tracey, Shellie, Robert A., Keast, Russell and Francis, Leigh (2023). Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending. OENO One, 57 (4) 7651, 1-18. doi: 10.20870/oeno-one.2023.57.3.7651
Wang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R. and Smyth, Heather E. (2022). Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities. Food Hydrocolloids, 135 108106, 1-12. doi: 10.1016/j.foodhyd.2022.108106
Wang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R. and Smyth, Heather E. (2021). Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Food Hydrocolloids, 120 106918, 1-15. doi: 10.1016/j.foodhyd.2021.106918
Wang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R. and Smyth, Heather E. (2020). Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system. Food Hydrocolloids, 109 106109, 106109. doi: 10.1016/j.foodhyd.2020.106109
Wang, Shao-Yang , Zhu, Hai-Zhen, Lan, Yi-Bin, Liu, Ruo-Jin, Liu, Ya-Ran, Zhang, Bo-Lin and Zhu, Bao-Qing (2020). Modifications of phenolic compounds, biogenic amines, and volatile compounds in cabernet gernishct wine through malolactic fermentation by Lactobacillus plantarum and Oenococcus oeni. Fermentation, 6 (1) 15, 15. doi: 10.3390/fermentation6010015
Wang, Shaoyang, Li, Siyu, Zhao, Hongfei, Gu, Pan, Chen, Yuqi, Zhang, Bolin and Zhu, Baoqing (2018). Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation. Food Research International, 108, 254-263. doi: 10.1016/j.foodres.2018.03.032
Wang, Shaoyang, Li, Yiqing, Ren, Jie, Gu, Pan, Li, Teng, Wu, Yuwen, Zhang, Bolin and Zhu, Baoqing (2018). Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period. Food Bioscience, 22, 121-128. doi: 10.1016/j.fbio.2018.01.003
Liu, Yaran, Wang, Shaoyang, Ren, Jie, Yuan, Guanshen, Li, Yiqing, Zhang, Bolin and Zhu, Baoqing (2018). Data on free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars. Data in Brief, 17, 926-937. doi: 10.1016/j.dib.2018.01.090
Wei, Ming, Wang, Shaoyang, Gu, Pan, Ouyang, Xiaoyu, Liu, Shuxun, Li, Yiqing, Zhang, Bolin and Zhu, Baoqing (2018). Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions. Journal of Food Science and Technology, 55 (6), 1-11. doi: 10.1007/s13197-018-3141-y
Liu, Yaran, Wang, Shaoyang, Ren, Jie, Yuan, Guanshen, Li, Yiqing, Zhang, Bolin and Zhu, Baoqing (2018). Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars. Food Research International, 103, 301-315. doi: 10.1016/j.foodres.2017.10.038
Ren, Jie, Wang, Shaoyang, Ning, Yan, Wang, Mengze, Wang, Liying, Zhang, Bolin and Zhu, Baoqing (2018). The impact of over-maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine. Journal of the Institute of Brewing, 124 (1), 57-67. doi: 10.1002/jib.469
Li, Yingcan, Gu, Pan, Wang, Liwei, Wang, Shaoyang, Yang, Hangyu, Zhang, Bolin, Zhu, Baoqing and Ma, Chao (2017). Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China. Journal of Food Processing and Preservation, 41 (5) e13197, e13197. doi: 10.1111/jfpp.13197
Ouyang, Xiaoyu, Wang, Shaoyang, Yuan, Guanshen, Liu, Yaran, Gu, Pan, Zhang, Bolin and Zhu, Baoqing (2017). Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits. International Journal of Food Science and Technology, 52 (2), 448-456. doi: 10.1111/ijfs.13300
Wang, Shao-Yang, Li, Yi-Qing, Li, Teng, Yang, Hang-Yu, Ren, Jie, Zhang, Bo-Lin and Zhu, Bao-Qing (2017). Dibasic ammonium phosphate application enhances aromatic compound concentration in bog bilberry syrup wine. Molecules, 22 (1) 52, 52. doi: 10.3390/molecules22010052
Liu, Shuxun, Wang, Shaoyang, Yuan, Guanshen, Ouyang, Xiaoyu, Liu, Yaran, Zhu, Baoqing and Zhang, Bolin (2016). Effect of oak chips on evolution of phenolic compounds and color attributes of bog bilberry syrup wine during bottle-aging. Journal of Food Science, 81 (11), C2697-C2707. doi: 10.1111/1750-3841.13532
Conference Papers
Wang, Shaoyang, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul and Smyth, Heather (2022). How do pH, titratable acidity and acid composition impact the temporal profile of wine mouthfeel?. The 18th Australian Wine Industry Technical Conference & Trade Exhibition, Adelaide, SA Australia, June 2022.
Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra and Stokes, Jason (2021). Mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Crush - The Grape and Wine Science Symposium, Adelaide, SA Australia, June 2021.
Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2021). Revealing the driving components of red wine mouthfeel by tribology measurements. 15th International Hydrocolloids Conference, Melbourne, VIC Australia, February 2021.
Wang, Shaoyang, Smyth, Heather E., Mantilla, Sandra M. Olarte, Stokes, Jason R. and Smith, Paul A. (2020). Discerning wine astringency sub-qualities by tribological approaches in a model system—what is the role of saliva?. Third International Tropical Agriculture Conference (TROPAG 2019), Brisbane, QLD, Australia, 11 – 13 November 2019. Basel, 4052 Switzerland: M D P I AG. doi: 10.3390/proceedings2019036061
Wang, Shaoyang, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul and Smyth, Heather (2019). Revealing the driving components of red wine mouthfeel – Insights from sensory and physical measurements. TropAg 2019, Brisbane, QLD Australia, November 2019.
Wang, Shaoyang, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul and Smyth, Heather (2019). Understanding wine astringency sub-qualities by tribology: what are the roles of saliva?. The 17th Australian Wine Industry Technical Conference & Trade Exhibition, Adelaide, SA Australia, July 2019.
Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2019). Discerning wine astringency sub-qualities – what is the role of saliva?. 13th Pangborn Sensory Science Symposium, Edinburgh, United Kingdom, July 2019.
Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2019). Discerning wine astringency sub-qualities by tribological approaches – what are the roles of saliva?. AIFST Convention, Sydney, NSW Australia, July 2019.
Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2018). Linking wine microstructure and astringency mouthfeel: What is the role of differences in individual perception?. Crush - The Grape and Wine Science Symposium, Adelaide, SA Australia, September 2018.
Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2017). Understanding wine astringency and mouthfeel. TropAg, Brisbane, QLD Australia, November 2017.
Data Collection
Wang, Shaoyang and Smyth, Heather E (2022). SensTrain V 1.0 – A solution to evaluating sensory panel performance. The University of Queensland. (Dataset) doi: 10.48610/a36a4a4
Thesis
Wang, Shaoyang (2022). A systematic approach to understand wine astringency and mouthfeel. PhD Thesis, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland. doi: 10.14264/7c555f7
Seminar Paper
Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2019). Discerning wine astringency sub-qualities – what is the role of saliva?. Summer School. AIFST.