student on campus

Ying Wu
Assistant Professor
Department of Agricultural and Environmental Sciences
College of Agriculture, Human and Natural Sciences

Office: 114 Agricultural Biotechnology Building
Lab: 240 Agricultural Biotechnology Building
Telephone: 615-963-6006 (Office) /6019 (Lab)
FAX: 615-963-5436
Email: ywu@tnstate.edu

Research Area
Product development for prevention of chronic diseases;
Chemical and physical characterization of food components;
Rheological investigation of biomaterials;
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;
Evaluation of bioavailability and bioactivities of components using in vitro and in vivo techniques;

Publications
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.
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. (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.
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.
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.
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.

Book Chapters
2016 Wu, Y., Wang, L. and Patras, A. Chapter 4 – Safety, nutrition, and health aspects of organic food. In Organic Farming for Sustainable Agriculture, Nandwani (Eds): 2016, Pages 89-106. 9th volume in Sustainable Development and Biodiversity, Springer International Publishing Switzerland.

2013 Cui, S.W., Wu, Y. and Ding, H. Chapter 5 - The range of dietary fibre ingredients and a comparison of their technical functionality. In Fibre-Rich and Wholegrain Foods, 2013, Pages 96-119. A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition.

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 Agricultural University, China 
B.Sci. Department of Animal Science, Inner Mongolia Agricultural University, China

Date Joined TSU
June 1, 2012