Major area: Processing bioactive ingredient using emergency technology

B.S.: Food Science & Food Engineering, Jiangsu University, 1999

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

1.Haowei Zhang, Juan Wu, and Yu Cheng*. Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels. Foods, 2023, 12, 2040. https://doi.org/10.3390/foods12102040

2.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

3.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,

4.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,

5.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

6.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,

7.Juan Wu, Chao Mao, Wenli Zhang, Yu Cheng*. Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate, Journal of Food Quality, 2020,

8.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,

9.Yije Li¹,Yu Cheng¹,Zhaoli Zhang,YangWang,Benjamin Kumah Mintah,Mokthtar 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,

10.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 Emusion Gels,Food Hydrocolloids,2019,89,434-442

11.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.

12.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

13.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

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)