Ying Wu, Ph.D.

Ying Wu Picture

Ying Wu, Ph.D.

Professor

Department of Food and Animal Sciences   | College of Agriculture | Tennessee State University

3500 John A. Merritt Blvd., Nashville TN 37209

Office: 114 Agricultural Biotechnology Building

Lab: 240 Agricultural Biotechnology Building

Tel: (615) 963-6006 (Ofiice)/6019 (Lab) | Email: ywu@TNState.edu 

Website: www.tnstate.edu/agriculture/resumes/ying_wu

 

 

Research Area

Product development for prevention of chronic diseases;

Chemical and physical characterization of food components;

Rhoelogical investigation of food macromolecules;

Physiological evaluation of food components with health benefits;

Mechanism elucidation of structure-functionality relationships of polysaccharides;

Encapsulation of probiotics, antibiotic alternatives and nutraceuticals for food/feed application;

Correlation study of dietary fiber and gut health

Selected Publications

Bao, H., Ding, H.H., Charles, A.P.R., Hui, D., Rakshit, S., Nahashon, S., and Wu Y.,* (2023) Application of Yellow Mustard Mucilage in Encapsulation of Essential Oils and Polyphenols using Spray Drying.  Food Hydrocolloids 143: 108815, https://doi.org/10.1016/j.foodhyd.2023.108815

Julakanti, S., Charles, A.P.R., Zhao, J., Bullock, F., Syed, R., Myles, Y., and Wu, Y.* (2023) Hempseed protein (Cannabis sativa L.): Influence of extraction pH and ball milling on physicochemical and functional properties. Food Hydrocolloids 143:108835, https://doi.org/10.1016/j.foodhyd.2023.108835

Julakanti, S., Charles, A.P.R., Syed, R., Bullock, F., and Wu, Y*. (2023) Hempseed polysaccharide (Cannabis sativa L.): Physicochemical characterization and comparison with flaxseed polysaccharide. Food Hydrocolloids 143:108900, https://doi.org/10.1016/j.foodhyd.2023.108900 )

Gao, A. & Wu, Y*. (2023) Conformation-emulsification property relationship of partially depolymerized water soluble yellow mustard mucilage. Food Hydrocolloids 141:108669, https://doi.org/10.1016/j.foodhyd.2023.108669 .

Qu, F-F, Li, X., Wang, P-Q., Han, Y-H., Wu, Y., Hu, J-H., Zhang, X-F* (2022) Effect of thermal process on the key aroma components of green tea with chestnut-like aroma. Journal of the Science of Food and Agriculture . http://doi.org /10.1002/jsfa.12177.

Charles, A.P.R., Mu, R., Jin, T., Li, D., Pan, Z., Rakshit, S., Cui, S., Wu, Y* (2022) Application of yellow mustard mucilage and starch in nanoencapsulation of thymol and carvacrol by emulsion electrospray. Carbohydrate Polymers 198:120168, http://doi.org/10.1016/j.carbpol.2022.120148.

Wang, J., Li, X., Wu, Y., Qu, F-F, Liu, L., Wang, B., Wang, P., Han, Y-H., Zhang, X-F* (2022) HS-SPME/GC-MS reveals the season effects on volatile compounds of green tea in high-latitude region. Foods 11:3016. http://doi.org/10.3390/foods11193016.

Joaquim, A., Paul, O., Lbezim, M., Johnson, D., Faconer, A., Wu, Y.*, Williams, F., and Mu, R.* (2022) Electrospray Deposition of Polyvinylidene Fluoride (PVDF) Microparticles: Impact of Solvents and Flow Rate. Polymers 14, 2702. https://doi.org/10.3390/polym14132702.

Syed, R., Ding, H., Hui, D., Wu, Y.* (2022) Physicochemical and functional properties of pigeon pea (Cajanus cajan) protein and non-starch polysaccharides. Bioactive Carbohydrates and Dietary Fibre (28) 100317, https://doi.org/10.1016/j.bcdf.2022.100317.

Wang, L., Clardy, A., Hui, D., Wu, Y*. (2021) Physiochemical properties of encapsulated bitter melon juice using spray drying. Bioactive Carbohydrates and Dietary Fibre , (26) 100278, https://doi.org/10.1016/j.bcdf.2021.100278.

Charles, P.R.A., Jin, T.Z., Mu, R., Wu, Y.* (2021) Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety,  https://doi.org/10.1111/1541-4337.12827.

Wang, P., Wu, Y.* (2021) A Review on Colloidal Delivery Vehicles Using Carvacrol as A Model. Food Hydrocolloids 120 106922, https://doi.org/10.1016/j.foodhyd.2021.106922.

Wang, L., Clardy, A., Gao, A., and Wu, Y* (2019) A comparison of antioxidant and anti-diabetic properties of Chinese and Indian bitter melons (Momordica charantia L.) Food Bioscience , 29:73-80.

Chen, M., Wu, Y., Hou, G. and Du, X. (2019) Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle. LWT - Food Science and Technology 101:456–462.

Syed, R. and Wu, Y* (2018) A review article on health benefits of Pigeon pea (Cajanus cajan (L.) Millsp). International Journal of Food and Nutrition Research 2:15. https://doi.org/10.28933/ijfnr-2018-09-0301.

Sidhu, V., Nandwani, D., Wang, L., and Wu, Y* (2017) A study on organic tomatoes: Effect of a bio-stimulator on phytochemical and antioxidant activities. Journal of Food Quality . doi:10.1155/2017/5020742

Wu, Y., Hui, D., Eskin, N.A.M. and Cui, S. (2016) Water-soluble yellow mustard mucilage: A novel ingredient with potent antioxidant properties. International Journal of Biological Macromolecules 91, 710-715.

Perry, J. and Wu, Y.* (2016) A review of physiological effects of soluble and insoluble dietary fibers. Journal of Nutrition and Food Sciences 6:2, http://dx.doi.org/10.4172/2155-9600.1000476

Ma, Y.-H., Islam, G.S., Wu, Y. Sabour, P.M., Chambers, J.R., Wang, Q., Wu, X.Y., Griffiths, M.W. (2016) Temporal distribution of encapsulated bacteriophages during passage through the chick gastrointestinal tract. Poultry Science 95(12): 2911-2920, doi: 10.3382/ps/pew260.

Islam, Md S., Patras, A., Pokharel, B., Wu, Y., Vergne, M.J., Shade, L., Xiao, H., and Sasges, M. (2016) UV-C irradiation as an alternative disinfection technique: Study of its effect on polyphenols and antioxidant activity of apple juice. Innovative Food Science& Emerging Technologies 34: 344-351. 3

Wu, Y., Eskin, N.A.M. Cui, S. and Pokharel, B. (2015) Emulsifying properties of water soluble yellow mustard mucilage: A comparative study with gum Arabic and citrus pectin. Food Hydrocolloids 47,191-196.

Brummer, Y., Defelice, C. Wu, Y., Kwong, M., Wood P.J. and Tosh S. (2014) Textural and rheological properties of oat beta-glucan gels with varying molecular weight composition. Journal of Agricultural and Food Chemistry. DOI: 10.1021/jf405131d. Publication Date (Web): March 26, 2014

Roberts, K.T., Cui, S.W., Wu, Y., Williams, S.A., Wang, C. and Graham, T. (2014) Physicochemical evaluation of fenugreek gum and extrusion modified fenugreek gum and effects on starch degradation in bread. Bioactive Carbohydrates and Dietary Fibre 4, 176-183.

Wu, Y., Li, W., Cui, W., Eskin, N. A. M. and Goff, H. D. (2012) A molecular modeling approach to understand conformation-functionality relationships of galactomannans with different mannose/galactose ratios. Food Hydrocolloids 26, 359-364.

Qian K.Y., Cui, W., Wu, Y. and Goff, H. D. (2012) Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization. Food Hydrocolloids 28, 275-283.

Wu, Y., Cui, W., Eskin, N. A. M. and Goff, H. D. (2011) Stress relaxation in synergistically associated polysaccharides: galactomananns and a non-pectic polysaccharide from yellow mustard mucilage. Carbohydrate Polymers 84, 984-989.

Wu, Y., Cui, W., Eskin, N. A. M., Goff, H. D. and Nikiforuk, J. (2011) NMR analysis of a methylated non-pectic polysaccharide fraction from water soluble yellow mustard mucilage. Carbohydrate Polymers 84, 69-75.

Ji, K., Cui, W., Chen, J., Phillips, O. G., Wu,Y., Wang, Q. (2011) New studies on gum ghatti (Anogeissus latifolia) part I. Fractionation, chemical and physical characterization of the gum, Food Hydrocolloids 25(8), 1984-1990.

Guo Q., Cui, W., Wang, Q., Hu, X., Wu, Y., Kang, J. and Yada, R. (2011) Structure characterization of high molecular weight heteropolysacharide isolated from Artemisia Sphaerocephala Krasch seed. Carbohydrate Polymers 86 (2), 742-746.

Wu, Y., Cui, W., Eskin, N. A. M. and Goff, H. D. (2009) Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage. Food Hydrocolloids 23, 1535-1541.

Wu, Y., Cui, W., Eskin, N. A. M. and Goff, H. D. (2009) An investigation on galactomannans: Effect of mannose/galactose ratio on emulsion and rheological properties. Food Research International 42, 1141-1145.

Wu, Y., Cui, W., Eskin, N. A. M. and Goff, H. D. (2009) Rheological Investigation of synergistic interactions between galactomannans and non-pectic polysaccharide fraction from water soluble yellow mustard mucilage. Carbohydrate Polymers 78, 112-116.

Cui, S. W., Eskin, N. A. M., Wu, Y. and Ding, S. (2006) Synergisms between yellow mustard Mucilage and Galactomannans and Applications in Food Products – A Mini Review. Advances in Colloid and Interface Science 128-130, 249-256.

Wu, Y., Mittal, G.S., Griffiths, W. M. (2005) Effects of pulsed electric field on the inactivation of microorganisms in grape juices with and without antimicrobials. Biosystems Engineering 90, 1-7. 4

Shi, J., Yu, J., Pohorly, J., Young C., Bryan, M. and Wu Y. (2003) Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution. Food, Agriculture & Environment 1, 42-47.

Shi, J., Wu, Y., Bryan, M. and Le Maguer, M. (2002) Oxidation and isomerization of lycopene under thermal treatment and light irradiation in food processing. Preventive Nutrition and Food Science 7(2): 179-183.

Wu, Y., Griffiths, W. M. and McKellar, R. (2000) A comparison of the bioscreen and microscopy for the determination of the times of individual cells of Listeria moncytogenes. Letters in Applied Microbiology 30, 468-472.

Teaching

AGSC 2500 Introduction to Food Science and Technology
AGSC 3510 Food Processing

Education

Ph.D. Department of Food Science, University of Guelph, Canada 
MSc. Department of Food Science, University of Guelph, Canada 
MSc. Department of Animal Science, Inner Mongolia Agriculture University, China 
B.Sci. Department of Animal Science, Inner Mongolia Agriculture University, China

Date Joined TSU

June 1, 2012