Yuling Yang  

Professor, PhD

Education background

2000.9-2004.4 Jiangnan University, PhD

1990.7-1992.7 Wuxi Institute of light industry, Master

1982.9-1986.7 Nanjing Institute of Grain Economics, Bachelor

Working experience

1986-present Nanjing University of Finance and Economics, research assistant-professor

2004.12-2007.12 Nanjing Agricultural University, Postdoc

Social part-time job

Editorial board, journal of meat research

Teaching job

Food Chemistry, Food sensory evaluation ,advanced food chemistry, food enzyme engineering

Research direction

Meat science and meat processing technology

Structure and functional properties of food macromolecules

Starch science and deep processing technology

Research projects

1.    National Natural Science Foundation of China “Gelation mechanism of chicken myofibrillar protein mixed with fat substitutes” 2011.1-2013.12

2.    National Natural Science Foundation of China “non-covalent bonding force of chicken myofibrin gel” 2014.1-2017.12

Publication

〔1〕Lei Zhou, Yuling Yang∗, Jingyu Wang, etc. Effects of low fat addition on chicken myofibrillar protein gelation Properties，Food Hydrocolloids，2019,90:126-131. (SCI)

〔2〕Lei Zhou, Xiao Feng, Yuling Yang∗, etc. , Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel. LWT - Food Science and Technology,2019,110 (5) 19–24 (SCI)

〔3〕Lei Zhou, Xiao Feng, Yuling Yang∗, etc.. Effects of high-speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low-fat conditions, J Sci Food Agric, 2019,99,6500-6508(SCI)