1.國家青年科學基金項目：堿性磷酸酶介導肌聯(lián)蛋白去磷酸化影響宰后嫩化機理研究(32102035)，2022.01.01- 2024.12.31，主持人
2.安徽省科技重大專項：符離集燒雞腐敗微生物控制技術研究及產(chǎn)業(yè)化應用(201903b06020004)，主持人
3.安徽省自然科學基金—青年項目：宰后嫩化過程中鈣蛋白酶系統(tǒng)、組織蛋白酶系統(tǒng)和細胞凋亡酶間互作研究 (2008085QC144)，主持人
4.國家重點研發(fā)子課題：黃淮特色醬鹵雞肉制品危害物污染圖譜與關鍵控制點分析(2019YFC1605903)，子課題主持人
5.博后面上項目：宰后嫩化過程中鈣蛋白酶系統(tǒng)和組織蛋白酶系統(tǒng)互作研究(2020M671847)，主持人
代表性論文
1.Wang Ying#, Wang Xiaofan#, Wang Zhouping, Li Xinfu, Li Cong, & Xu Baocai*. (2020). Effects of different freezing methods on the quality of conditioned beef steaks during storage. Journal of Food Processing and Preservation, 44(7), e14496.
2.Wang, Ying#, Tang, Min#, Ma, Yunhao, Xu, Baocai*, Isolation, identification and spoilage capability of dominant spoilage bacteria on Dezhou-braised chicken with different packaging, LWT-Food Science and Technology (2023), doi: https://doi.org/10.1016/j.lwt.2023.114710.
3.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.
4.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.
5.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.
