1.国家青年科学基金项目：碱性磷酸酶介导肌联蛋白去磷酸化影响宰后嫩化机理研究(32102035)，2022.01.01- 2024.12.31，主持人
2.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)，主持人
3.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)，主持人
4.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)，子课题主持人
5.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)，主持人
代表性论文
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.
