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Ying Wang

Jiangsu Academy of Agricultural Sciences

50 Zhongling Street

Nanjing, 210014

China

  • Jiangsu Academy of Agricultural Sciences

SCHOLARLY PAPERS

4

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153

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0

Scholarly Papers (4)

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1.

Design and characterization of a novel 3D-printed bigel incorporated with soy protein isolate and konjac glucomannan as a dysphagia food

Number of pages: 41 Posted: 03 Sep 2025
Yu Zhang, Anthony Pius Bassey, Chuanyu Duanmu, Linlin Fan, Fan Wang, Ying Wang, Runmeng Luo, Xiaofeng Ren and XiaoLi Liu
Jiangsu Academy of Agricultural Sciences, Nanjing Agricultural University (NAU), Jiangsu Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Jiangsu University and Jiangsu Academy of Agricultural Sciences
Downloads 68 (899,324)

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3D printing, Bigels, Soy Protein Isolate, konjac glucomannan, Dysphagia

2.

Novel Interpretation of Anthocyanin Co-Pigmentation Mediated by Organic Acids

Number of pages: 37 Posted: 01 Jul 2024
Gang Wu, Lijun Yu, Shuang Wu, Peng Li, Cai-e Wu and Ying Wang
Changzhi Medical College, Jiangsu Academy of Agricultural Sciences, Shenyang Pharmaceutical University, Jiangsu Academy of Agricultural Sciences, Nanjing Forestry University and Jiangsu Academy of Agricultural Sciences
Downloads 43 (1,157,785)

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Blackberry wine, Organic acids, color, intermolecular force, Co-pigmentation

3.

Co-Pigmentation Mechanism of Organic Acids with Anthocyanins in Blackberry Wine

Number of pages: 31 Posted: 03 Dec 2024
Gang Wu, Lijun Yu, Shuang Wu, Peng Li, Cai-e Wu and Ying Wang
Changzhi Medical College, Jiangsu Academy of Agricultural Sciences, Shenyang Pharmaceutical University, Jiangsu Academy of Agricultural Sciences, Nanjing Forestry University and Jiangsu Academy of Agricultural Sciences
Downloads 33 (1,277,121)

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Blackberry wine, Organic acid, Color, co-pigmentation

4.

Influence of low sulfur dioxide addition on the quality of blackberry wine

Number of pages: 38 Posted: 20 Mar 2026
Gang Wu, Lijun Yu, Yueyang Li, Peng Li, Linyun Ding, Cai-e Wu and Ying Wang
Changzhi Medical College, Jiangsu Academy of Agricultural Sciences, Changzhi Medical College, Jiangsu Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Nanjing Forestry University and Jiangsu Academy of Agricultural Sciences
Downloads 9 (1,555,090)

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Blackberry wine, Fermentation, Sulfur dioxide