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Position: Home > Faculty & staff > Faculty-M.Sc Supervisor > Content     

Name:Cheng Yu
Associate Professor,PhD, MS supervisor
Address:Room A104, School of Food & Biological Engineering

Phone:86-150****9622
Fax:0086-511-88780201
E-mail:chengyu@ujs.edu.cn
Websites:http://asp1.ujs.edu.cn/sp/Js_view.asp?ID=234

Education
Ph.D.: Food Science, Jiangnan University, 2006
     Major area: Antioxiant mechnism of protein hydrolyates in food emulsion
M.S.: Food Science, Jiangsu University, 2003  
Major area: Processing bioactive ingredient using emergency technology
B.S.: Food Science & Food Engineering, Jiangsu University, 1999


Professional Experience
Visiting scientist, Massey University, 2016.8-2017.8
Associate Professor School of Food and Biological Engineering, Jiangsu University,2016
Assistant Professor, School of Food and Biological Engineering, Jiangsu University,2010


Scientific Research Field
1. The effects of physical fields on the structure, flavor, nutrition, and functionality of food protein;
2. Development of natural antioxidants and bioactive peptides and their antioxidant mechanism in various food systems
3. Application of in vitro dynamic gastrointestinal model in digestion of food emulsion and food protein gel


Social academic post and honor

Teaching Courses: Principle in Food Engineering


Published Papers
1.Cheng, Y., Liu, Y., Wu, J., Ofori Donkor, P., Li, T., and Ma, H. Improving the enzymolysis efficiency of potato protein by simultaneous dual-frequency energy-gathered ultrasound pretreatment: Thermodynamics and kinetics. Ultrasonics Sonochemistry, 2017,37, 351-359.
2. Cheng, Y., Xiong, Y.L. , Chen, J. Interfacial Adsorption of Peptides in Oil-in-Water Emulsions Costabilized by Tween 20 and Antioxidative Potato Peptides. Journal of Agriculture and Food Chemistry, 2014, 62 (47), 11575–11581;
3. Cheng, Y., Xiong, Y.L., Chen, J. Fractionation, Separation and Identification of Antioxidative Peptides in Potato Protein Hydrolysate That Enhances Oxidative Stability of Soybean Emulsions. Journal of Food Science, 2010, 75(9), C760–C765;
4. Cheng, Y., Chen, J., Xiong, Y.L. Chromatographic Separation and LC-MS/MS Identification of Active Peptides in Potato Protein Hydrolysate That Inhibit Lipid Oxidation in Soybean Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry,2010, 58 (15), 8825–8832;
5. Cheng, Y., Xiong, Y.L., Chen, J. Antioxidation and Emulsifying Property of Hydrolyzed Potato Protein in Soybean Oil-in-Water Emulsions. Food Chemistry, 2010,120(1), 101–108;
6. Cheng, Y., Wu, J., Ma,H.L. Effect of Amino Acid Composition of Potato Protein Hydrolysate on Lipid Oxidation in Soybean Oil-in-Water Emulsions: Multivariate Analysis Evaluation, 2015, ICEF12, Québec City, Québec, Canada
7. Cheng, Y., Cheng, K., Li, H. Effect of Interface Composition on Gel Strength and Water Holding Capacity of Emulsion-filled Whey Protein Gels. Science and Technology of Food Industry,2015,36(10):130-134 (in Chinese)


Main Scientific Research Projects
1. National Natural Science Foundation of China (Grants No. 31301422):Physical and chemical mechanism of interfacial potato peptides improving chemical stability of oil-in-water emulsion (2014.1-2016.12)
2. Natural Science Foundation of Jiangsu Province (Grants No. BK20130494):Chemical stability of food emulsion during in vitro digestion and the chemical role of interfacial peptide from potato protein hydrolysate (2014.7-2016.6)
3. Specialized Research Fund for the Doctoral Program of Higher Education (Grants No.  
20123227120018) (2013.1-2015.12)
4. China Postdoctoral Science Foundation (Grants No. 2012M521017) (2013.1-2015.12)
5. Senior Personnel Program of Jiangsu University (Grants No.11JDG051) : The relationship of distribution of antioxidant peptides and their antioxidant property in food emulsion


Patents


Scientific Research Achievements and Awards


Number of postgraduates under supervision
3


Number of supervised masters and Ph.D.
1


Number of supervised undergraduates
8


The above information updated
Sep.30,2017

                       


                      
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