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Position: Home > Faculty & staff > Faculty-M.Sc Supervisor > Content     

C6ED


Name:Daoying Wang

Associate Professor

Address:NO. 50 Zhongling Street, Nanjing 210014, Jiangsu, China

Phone:025-84392986
Fax:——
E-mail:daoyingwang@yahoo.com
Websites:——
   

Education

2010.9–2014.6   Ph.D. in Food Science, Nanjing Agricultural University, Nanjing, China

2003.9–2006.6   M.Sc. in Food Science, Nanjing Agricultural University, Nanjing, China

1999.9–2003.6   B.Sc. in Food Science and Engineering, Nanjing Agricultural University, Nanjing, China


Professional Experience

2016.1–present   Deputy director, Laboratory of Livestock & Poultry Processing, Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

2013.9–present   Associate professor, Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

2006.6-2013.8    Assistant researcher, Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China


Scientific Research Field

Intramuscular phospholipids degradation and oxidation mechanism of meat products

Tenderness formation mechanism of meat products and related proteins and enzymes in meat

Bioactives from animal sources

Social academic post and honor


Teaching Courses


Published papers

[1]Zou Y., Zhang K., Zhang X. X., Li P. P., Zhang M. H., Liu F., Sun C., Xu W. M. (*), & Wang D. Y.(*), Optimization of goose breast meat tenderness by rapid ultrasound treatment using response surface methodology and artificial neural network. Animal Science Journal, 89(9): 1339-1347.

[2]Sun C., Zou Y., Wang D. Y. (*), Geng Z. M., Xu W. M., Liu F., & Cao J. X. (*), Construction of Chitosan-Zn-Based Electrochemical Biosensing Platform for Rapid and Accurate Assay of Actin. Sensors. 2018, 18(6): 1865.

[3]Zhang J., Ye Y. F., Sun Y. Y., Pan D. D., Ou C. R., Dang Y. L., Wang Y., Cao J. X. (*), & Wang D. Y.(*), 1H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams. Food Research International, 2018, 113: 140-148.

[4]Sun C., Zhang M. H., Fei Q. Q., Wang D. Y. (*), Sun Z. L., Geng Z. M., Xu W. M. (*), & Liu F., Graphite-like g-C3N4-F127-Au Nanosheets Used for Sensitive Monitoring of Heat Shock Protein 90. Sensors and Actuators B: Chemical, 2018, 256: 160-166.

[5]Zhang M. H., Wang D. Y. (*), Geng Z. M., Li P. P., Sun Z. L., & Xu W. M., Effect of heat shock protein 90 against ROS-induced phospholipid oxidation. Food Chemistry, 2018, 240: 642-647.

[6]Zhang M. H., Wang D. Y.(*), Li P. P., Sun C., Xu R., Geng Z. M., Xu, W. M., & Dai, Z. Q., Interaction of hsp90 with phospholipid model membranes. Biochimica et Biophysica Acta (BBA) - Biomembranes, 2018, 1860: 611-616.

[7]Zou Y., Zhang K., Bian H., Zhang M. H., Sun C., Xu W. M. (*), & Wang D. Y.(*), Rapid tenderizing of goose breast muscle based on actomyosin dissociation by low-frequency ultrasonication. Process Biochemistry, 2018, 65: 115-122.

[8]Sun Z. L., Wang X. M., Zhang X. X., Wu H. H., Zou Y., Li P. P., Sun C., Xu W. M., Liu F.(*), & Wang D. Y.(*), Class III bacteriocin Helveticin-M causes sublethal damage on target cells through impairment of cell wall and membrane. Journal of Industrial Microbiology & Biotechnology, 2018, 45: 213-227.

[9]Li P. P., Zhang M. H.,Zou Y., Sun Z. L., Sun C., Geng Z. M., Xu W. M. (*),& Wang D. Y.(*), Interaction of Heat shock protein 90B1 (Hsp90B1) with liposome reveals its potential role in protection the integrity of lipid membranes. International Journal of Biological Macromolecules, 2018, 106: 1250-1257.

[10]Wang D. Y., Zhang M. H., Zou Y., Sun Z. L., & Xu W. M. (*), Optimization of Flavourzyme hydrolysis condition for preparation of antioxidant peptides from duck meat using response surface methodology, Journal of Poultry Science, 2018, 55: 217-223.

[11]Wang D.Y., & Shahidi F. (*), Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology. Poultry Science, 2018, 97: 1824-1831.

[12]Zou Y., Xu P. P., Wu H. H., Zhang M. H., Sun Z. L., Sun C., Wang D. Y.(*), Cao J. X.(*), & Xu W. M., Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin. International Journal of Biological Macromolecules, 2018, 113: 640-647.

[13]Zou Y., Bian H., Li P. P., Sun Z. L., Zhang M. H.,Geng Z. M., Xu W. M. (*), & Wang D. Y.(*), Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound-assisted alkaline extraction. Animal Science Journal, 2018, 89: 456-466.

[14]Zou Y., Xu P. P., Li P. P., Cai P. P., Zhang M. H., Sun Z. L.,Sun C., Xu W. M. (*), & Wang D. Y.(*),Effect of ultrasound pre-treatment on the characterization and properties of collagen extracted from soft-shelled turtle (Pelodiscussinensis). LWT-Food Science and Technology, 2017, 82: 72-81.

[15]Zou Y., Li P. P., Zhang K., Wang L., Sun Z. L., Sun C., Geng Z. M., Xu W. M.(*), & Wang D. Y.(*), Effects of ultrasound-assisted alkaline extraction on the physiochemical and functional characteristics of chicken liver protein isolate. Poultry Science, 2017, 96(8): 2975-2985.

[16]Sun Z. L.(#), Li P. P.(#), Liu F.(*), Bian H., Wang D. Y.(*), Wang X. M., Zou Y., Sun C., & Xu W. M., Synergistic antibacterial mechanism of the Lactobacillus crispatus surface layer protein and nisin on Staphylococcus saprophyticus. Scientific Reports, 2017, 7: 265.

[17]Zou Y., Wang L., Cai P. P., Li P. P., Zhang M. H., Sun Z. L., Sun C., Xu W. M. (*), & Wang D. Y.(*), Effect of ultrasound assisted extraction on the physicochemical and functional properties of collagen from soft-shelled turtle calipash. International Journal of Biological Macromolecules, 2017, 105: 1602-1610.

[18]Zou Y., Wang L., Li P. P., Cai P. P., Zhang M. H., Sun Z. L.,Sun C., Geng Z. M., Xu W. M. (*), Xu X. L., & Wang D. Y. (*), Effects of ultrasound assisted extraction on the physiochemical, structural and functional characteristics of duck liver protein isolate. Process Biochemistry, 2017, 52: 174-182.

[19]Zhang M. H., Wang D. Y. (*), Geng Z. M., Sun C., Bian H., Xu W. M., Zhu Y. Z. & Li P. P., Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality. Asian-Australasian Journal of Animal Sciences, 2017, 30: 94-99.

[20]Ren S., Li P. P., Geng Z. M.(*), Sun C., Song H., Wang D. Y.(*), Zhang M. H., Liu, F., & Xu W. M., Lipolysis and lipid oxidation during processing of Chinese traditional dry-cured white amur bream (Parabramispekinensis). Journal of Aquatic Food Product Technology, 2017, 26: 719-730.


Main Scientific Research Projects

2016-2019  Sponsored by the Natural Science Foundation of China (31571863): The mechanism of the effect of adenosine 5'-monophosphate (AMP) on actomyosin dissociation

2015-2018  Sponsored by the Innovation of Agricultural Science and Technology of Jiangsu Province (CX(15)1008): Goose meat processing technology and new products research

2012-2014  Sponsored by the Natural Science Foundation of China (31101312): The mechanism of actomyosin dissociation and its relationship with duck meat tenderness

2012-2015  Sponsored by the Natural Science Foundation of Jiangsu Province (BK2012785): Phospholipids binding properties of Hsp90 and its impact on Intramuscular phospholipids lipolysis

2009-2012  Sponsored by the Natural Science Foundation of Jiangsu Province (BK2009329): Research on enzymatic degradation mechanism of intramuscular phospholipids during dry-cured duck processing


Patents

[1]Wang D. Y., Wang H. W., Bian H., Xu W. M., Zhang M. H., Liu F., & Zhu Y. Z., Based on membrane technology of the recycling methods in the poultry slaughtering process of the cold water. Chinese Patent, ZL201210376357.0, Date Issued: 2015-05-06.

[2]Wang D. Y., Xu W. M., Liu F., Dong H., Zhang M. H., Zhu Y. Z., & Liu H. J., Improve meat surface color gradient by heating method. Chinese Patent, ZL201110380105.0, Date Issued: 2013-03-27.

[3]Xu W. M., Wang D. Y., Bian H., Liu F., Zhang L. J., & Zhu Y. Z., A method to identify the purity of phospholipids. Chinese Patent, ZL201110003383.4, Date Issued: 2012-05-09.

[4]Wang D. Y., Xu W. M., Li C., Zhu Y. Z., & Liu F., A kind of heating method to improve duck meat products tenderness. Chinese Patent, ZL201010262404.X, Date Issued: 2011-08-10.

[5]Wang D. Y., Xu W. M., Zhu Y. Z., Liu F., & Cao J. M., A duck intestine processing method. Chinese Patent, ZL201010112362.1, Date Issued: 2011-04-13.


Scientific Research Achievements and Awards



Number of postgraduates under supervision

2


Number of supervised masters and Ph.D.

5


Number of supervised undergraduates

8


The above information updated

Mar.26, 2019

  
Returns〗     Hits:344   Date:2019-03-26

Returns〗   Hits:   Date:2019-03-26  
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