T师资队伍Teachers
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教育经历
2013.09-2019.06 西北农林科技大学与中国农科院农产品加工研究所联合培养博士
2009.09-2013.06 河南工业大学学士
工作经历
2019.08-今合肥工业大学博士后/讲师1)安徽省科技重大专项：符离集烧鸡腐败微生物控制技术研究及产业化应用(201903b06020004)
2)安徽省自然科学基金—青年项目：宰后嫩化过程中钙蛋白酶系统、组织蛋白酶系统和细胞凋亡酶间互作研究 (2008085QC144)
3)国家重点研发子课题：黄淮特色酱卤鸡肉制品危害物污染图谱与关键控制点分析(2019YFC1605903)
4)博后面上项目：宰后嫩化过程中钙蛋白酶系统和组织蛋白酶系统互作研究(2020M671847)1)Ying Wang, Xin Li, Zheng Li, Meng Li, Jie Zhu & Dequan Zhang. Changes in phosphorylation levels and degradation of titin in three ovine muscles during post-mortem ageing. International Journal of Food Science & Technology. 2018, 53(4): 913-920.
2)Ying Wang, Guixia Li, Linsen Zan, Sheqi Zhang & Jie Zhu. Effects of Ultrasound, CaCl2 and NaCl on the Ultrastructure of Muscle Fibers Observed with Atomic Force Microscopy. International Journal of Food Properties. 2018, 21(1): 2671-2680.
3)Ying Wang, Xin Li, Zheng Li, Manting Du, Jie Zhu & Dequan Zhang. Phosphorylation of sarcoplasmic and myofibrillar proteins in three ovine muscles during post-mortem ageing. Journal of Integrative Agriculture. 2019, 18(7): 1643-1651.
4)Ying Wang, Xiaofan Wang , Zhouping Wang , Xinfu Li, Cong Li, Baocai Xu. Effects of different freezing methods on the quality of conditioned beef steaks during storage. ournal of Food Processing and Preservation. DOI: 10.1111/jfpp.14496.
5)Junpeng Gao1, Ying Wang1, Lu Liu, Kaiyue Li, Sheqi Zhang & Jie Zhu. Effects of ultrasound, CaCl2 and STPP on the ultrastructure of Milk Goat Longissimus muscle fiber observed with atomic force microscopy. Scanning, 2016, 53(4): 545-553.
2017.10 获得博士一等学业奖学金和国家奖学金
2016.10 获得博士二等奖学金
2014.12 获得优秀研究生干部
2012.09-2013.06 获得优秀学生奖学金；
2011.09-2012.06 获得校优秀学生二等奖学金
2009.09-2011.06 连续两年获得校级二等奖学金
