Education:
Ph.D.: Food Science, Jiangsu University, 2010
M.S.: Food Science, Jiangsu University, 2003
B.S.: Biotechnology, Nanjing Agricultural University, 1999
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Professional Experience:
Associate Professor, School of Food and Biological Engineering, Jiangsu University, 2021–now
Assistant Professor, School of Food and Biological Engineering, Jiangsu University, 2006–2021
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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
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Publications:
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.Weiwei Yang1, Juan Wu1, Weimin Liu *, Zhilu Ai *, Yu Cheng, Zhencheng Wei, et al. Structural Characterization, Antioxidant and Hypolipidemic Activity of Grifola frondosa Polysaccharides in Novel Submerged Cultivation. Food Bioscience, 2021,101187, https://doi.org/10.1016/j.fbio.2021.101187.
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. 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.
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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)
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Achievement award
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Number of students
Number of postgraduates under supervision: 5
Number of supervised masters and Ph.D.: 8
Number of supervised undergraduates: 2
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