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-now Assistant Professor, School of Food and Biological Engineering, Jiangsu University, 2010-2016 Scientific Research Field 1. The effects of physical fields on the structure, flavor, nutrition, and functionality of food protein; 2. 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. Yu Cheng*, Georgina B. Yeboah, Xinyi Guo, Prince O. Donkor, and Juan Wu*. Gelling Characteristics of emulsions prepared with modified whey protein by multiple-frequency divergent ultrasound at different ultrasonic power and frequency mode. Polymers 2022, 14, 2054. https://doi.org/10.3390/polym14102054 2. Yu Cheng*, Prince Ofori Donkor, Georgina Benewaa Yeboah, Ishmael Ayim, Juan Wu*, Haile Ma, Modulating the in vitro digestion of heat-set whey protein emulsion gels via gelling properties modification with sequential ultrasound pretreatment, LWT-Food Science and Technology, 2021, 149,111856, 3. Chao Mao, Juan Wu, Yu Cheng*, Tian Chen, Xiaofeng Ren*, Haile Ma. Physicochemical properties and digestive kinetics of whey protein gels filled with potato and whey protein mixture emulsified oil droplets: effect of protein ratios. Food & Function, 2021, 12(13), 5927-5939, 4. Yihe Li, Zhaoli Zhang, Wenbin Ren, YangWang, Benjamin Kumah Mintah, Mokhtar Dabbourae, Yizhi Hou, Ronghai He*, Yu Cheng* and Haile Ma, Inhibition Effect of Ultrasound on the Formation of Lysinoalanine in Rapeseed Protein Isolates during pH Shift Treatment, Journal of Agricultural and Food Chemistry, 2021, 69, 8536-8545 5. Chao Mao, Juan Wu, Xiangzhi Zhang, Fengping Ma, Yu Cheng*. Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature. Foods 2020, 9(12), 1908, 6. Juan Wu, Chao Mao, Wenli Zhang, Yu Cheng*. Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate, Journal of Food Quality, 2020, 7. Juan Wu, Yu Cheng*, Ying Dong. Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages, Journal of Food Quality, 2020, 8. Yihe Li1, Yu Cheng1, Zhaoli Zhang, YangWang, Benjamin Kumah Mintah, Mokhtar Dabbourae, Hui Jiang, Ronghai He, Haile Ma. Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and frequency screening, changes in protein solubility and structural characteristics, Ultrasonics Sonochemistry, 2020, 69, 105240, 9. Yu Cheng*, Prince Ofori Donkor, Xiaofeng Ren, Juan Wu, Kwabena Agyemang, Ishmael Ayim, Haile Ma. Effect of Ultrasound Pretreatment with Mono-frequency and Simultaneous Dual Frequency on the Mechanical Properties and Microstructure of Whey Protein Emulsion Gels, Food Hydrocolloids, 2019, 89, 434-442 10 .Yu Cheng*, Yun Liu, Juan Wu, Prince Ofori Donkor, Ting Li, Haile Ma. Improving the enzymolysis efficiency of potato protein by simultaneous dual-frequency energy-gathered ultrasound pretreatment: Thermodynamics and kinetics. Ultrasonics Sonochemistry, 2017,37, 351-359. 11 .Yu Cheng, Y.L. Xiong*, J Chen. Interfacial Adsorption of Peptides in Oil-in-Water Emulsions Costabilized by Tween 20 and Antioxidative Potato Peptides. Journal of Agricultural and Food Chemistry, 2014, 62 (47), 11575–11581 12. Yu Cheng, Y.L. Xiong, J Chen. Antioxidation and Emulsifying Property of Hydrolyzed Potato Protein in Soybean Oil-in-Water Emulsions. Food Chemistry, 2010, 120(1), 101-108 Main Scientific Research Projects 1. National Natural Science Foundation of China (Grants No. 32072349): The mechanism on modifying microstructure of gel network in mixing potato and whey protein emulsion gels with multiple-frequency ultrasound to modulate their digestion behaviors (2021/01-2024/12) 2. 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) Patents Whey protein gels filled with potato and whey protein mixture emulsified oil droplets. CN111920033A. Scientific Research Achievements and Awards Number of postgraduates under supervision 5 Number of supervised masters and Ph.D. 8 Number of supervised undergraduates 8 The above information updated Sep 2022 |
