Faculties IJRCFPP Full-time Researchers
Time:2022-05-31 Hits:120
Yu Cheng

Name:Yu Cheng
Title:  Associate Professor
Tutor qualification: Master supervisor
Telephone number: +86-150****9622
E - mail: chengyu@ujs.edu.cn


EducationPh.D. 2006, Food Science, Jiangnan Univ., China
 Major area: Antioxiant mechnism of protein hydrolyates in food emulsion
 M.S. 2003,Food Sci. Jiangsu Univ., China
 Major area: Processing bioactive ingredient using emergency technology
 B.S. 1999, Food Science & Food Engineering, Jiangsu Univ., China
Professional Experience2016.8-2017.8, Visiting scientist, Massey University
 2016, Associate Professor School of Food and Biological Engineering, Jiangsu Univ., China
   2010, Assistant Professor, School of Food and Biological Engineering, Jiangsu University., China
Scientific Research Field1.The effects of physical fields on the structure, flavor, nutrition, and functionality of food protein;
 2.The effects of physical fields on the structure, flavor, nutrition, and functionality of food protein;
   3.Application of in vitro dynamic gastrointestinal model in digestion of food emulsion and food protein gel
Teaching coursesPrinciple in Food Engineering
Main Scientific Research Projects1.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
Papers1.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
 2.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.
 3.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
 4.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
 5.Yu Cheng, J Chen, Y.L. Xiong. 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
   6.Yu Cheng, Y.L. Xiong, J Chen. 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
Number of students1. Number of postgraduates under supervision
- 3
2. Number of supervised masters and Ph.D.
- 4
3.Number of supervised undergraduates
- 8
Update dateJuly 8,2020
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