1.國(guó)家青年科學(xué)基金項(xiàng)目：堿性磷酸酶介導(dǎo)肌聯(lián)蛋白去磷酸化影響宰后嫩化機(jī)理研究(32102035)，2022.01.01- 2024.12.31，主持人
2.安徽省科技重大專項(xiàng)：符離集燒雞腐敗微生物控制技術(shù)研究及產(chǎn)業(yè)化應(yīng)用(201903b06020004)，主持人
3.安徽省自然科學(xué)基金—青年項(xiàng)目：宰后嫩化過(guò)程中鈣蛋白酶系統(tǒng)、組織蛋白酶系統(tǒng)和細(xì)胞凋亡酶間互作研究 (2008085QC144)，主持人
4.國(guó)家重點(diǎn)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(guān)鍵控制點(diǎn)分析(2019YFC1605903)，子課題主持人
5.博后面上項(xiàng)目：宰后嫩化過(guò)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.
