Qingling Wang

Associate Professor, College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China

E-mail: qlw@yzu.edu.cn

EDUCATION

Ph.D. (2015.09–2020.01). Jiangnan University, Major: Food Science and Engineering

Joint Ph.D. (2016.01–2019.01). University of Kentucky, Major: Animal and Food Sciences

M.S. (2012.09–2015.06). Jiangnan University, Major: Food Engineering

B.S. (2008.09–2012.09). Jiangnan University, Major: Food Science and Engineering

PROFESSIONAL EXPERIENCE

2020.01–2024.06 Assistant Professor, College of Food Science and Engineering, Yangzhou University

2024.06–pst Associate Professor, College of Food Science and Engineering, Yangzhou University

AREAS OF RESEARCH

Physical, biochemical, and functional properties of animal-derived and plant-based proteins; structural modification of proteins; oxidative changes in proteins and lipids during food processing and storage; interactions of food components in value-added muscle foods and plant-based products.

TEACHING RESPONSIBILITY

Food Chemistry

Food Marketing

RESEARCH GRANTS (last 3 years):

National Natural Science Foundation of China (Grant no. 32302110): 2024.01–2026.12

Natural Science Foundation of Jiangsu Province (Grant no. BK20200928): 2020.07–2023.06

QingLan Project of Yangzhou University: 2024.06–2026.06

Lvyangjinfeng Talent Program of Yangzhou: 2021.01–2023.01

SELECTED PUBLICATIONS (last 3 years):

Wang Qingling; Ming Yu; Tang  Ziwei; Cao Yanyun; Sun Xi; Guan Tianzhu. Enhancing the emulsification performance of hempseed protein hydrolysate through the incorporation of sugar beet pectin: Role of interaction mechanism and interfacial behavior. International Journal of Biological Macromolecules, 2024, 283, 137741. 

Wang Qingling, Tang Ziwei, Cao Yanyun, Ming Yu, Wu Mangang. Improving the solubility and interfacial absorption of hempseed protein via a novel high pressue hromogenization-assisted pH-shift strategy. Food Chemistry, 2024, 442, 138447. 

Wang Qingling, Luan Yi, Tang Ziwei, Li Zhikun, Gu Chen, Liu Rui, Ge Qingfeng, Yu Hai, Wu Mangang. Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types, Food Research International, 2023, 164, 112443.

Wang Qingling, Tang Ziwei, Li Zhikun, Luan Yi, Gu Chen, Liu Rui, Ge Qingfeng, Yu Hai, Wu Mangang. Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsions, International Journal of Biological Macromolecules, 2023, 230, 123183.

Wang Qingling, Gu Chen, Wei Ranran, Luan Yi, Liu Rui, Ge Qingfeng, Yu Hai, Wu Mangang. Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism, Ultrasonics Sonochemistry, 2023, 94, 106349.

Wang Qingling, Wei Ranran, Hu Juan, Luan Yi, Liu Rui, Ge Qingfeng, Yu Hai, Wu Mangang. Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein, Innovative Food Science & Emerging Technologies, 2022, 81, 103145.

Wang Qingling, Xiaoqian Geng, Hongfei Zhao, Di Yu, Junhua Shao, Chunqiang Li. Tetrasodium pyrophosphate ameliorates oxidative damage to the TGase-catalyzed gelation of actomyosins, Food Chemistry, 2022, 378, 132128.

Wang Qingling, Yue Sun, Junhua Shao, Bowen Lv, Ze Yu, Sihan Zhao, Chunqiang Li. Tetrasodium pyrophosphate promotes light meromyosin crosslinking by microbial transglutaminase, Food Chemistry, 2021, 346, 128910.