Yu Wang

Lecturer, Master's Supervisor

ADDRESS: Zhengzhou University of Light Industry, Zhengzhou 450001, PR China

PHONE：18355123858

E-mail：wyll_ah92@163.com

Research Interests:

Meat Processing Technology, Meat Quality Control, Application of No-thermal Physical Processing Technology

Education Background：

2011.09-2015.06  Anhui Agricultural University

2015.09-2020.06  Hefei University of Technology

Courses Offered:

Food Sensory Evaluation; Food raw material production safety control; Food Standards and Codes

Publications:

(1)Combined effect of CaCl₂ and high pressure processing on the solubility of chicken breast myofibrillar protein under sodium-reduced conditions.

Yu Wang, Ying Zhou, Pei-jun Li, Xi-xi Wang, Ke-zhou Cai, Cong-cui Chen, Food Chemistry. DOI:10.1016/j.foodchem.2018.06.107

(2)Water holding capacity of sodium-reduced chicken breast myofibrillar protein gel as affected by combined CaCl₂ and high pressure processing.

Yu Wang, Ying Zhou, Xi-xi Wang, Pei-jun Li, Bao-cai Xu, Cong-gui Chen, International Journal of Food Science and Technology. DOI: 10.1111/ijfs.14313

(3)Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl₂: physicochemical and molecular modification perspectives.

Yu Wang, Ying Zhou, Xi-xi Wang, Fei-Ma, Bao-cai Xu, Cong-gui Chen, Food Chemistry. DOI:10.1016/j.foodchem.2020.126535

(4)Combination treatment of high pressure and CaCl₂ for the reduction of sodium content in chicken meat batters: effects on physicochemical properties and sensory characteristics.

Yu Wang, Yan-hong Bai, Fei-Ma, Ke Li, Hui Zhou, Cong-gui Chen, International Journal of Food Science and Technology. DOI: 10.1111/ijfs.15346

Research Projects:

(1) Study on the mechanism of the synergistic improvement of emulsifying properties of low-sodium salt chicken myosin by high pressure and calcium chloride, National Natural Science Foundation in China, 01/2022-12/2024

(2) Effects and its mechanism of exogenous alkaline amino acids on emulsifying properties of pork sarcoplasmic protein, Key Research Project of Higher Education of Henan Province, Education and Research in Henan Province, 01/2022-12/2023

Honors:

Second prize of the first Food Innovation Competition in Anhui Province

Professional Affiliations :

Referee of the Journal of Light Industry

Academic Activities:

65^th International Congress of Meat Science and Technology