学院简介

深圳大学高等研究院是深圳大学于2014年成立的一个包含本科与研究生培养、侧重跨学科教学与学术研究的校内综合办学单位。作为深圳大学内部探索全面改革创新的学术特区,高等研究院与香港和海外著名高校合作,借鉴国内外研究型大学通行的管理模式,引进具有一流视野的资深教授和发展潜力的青年教师,营造与国际接轨的学术氛围和培养环境,开展卓越的教学、研究和管理工作。

人员信息

​程威威

博士,副研究员

联系邮箱:  cheng@szu.edu.cn

办公电话:0755-26539262

通讯地址:深圳大学沧海校区L4理工楼二楼办公室,518060

 

教育背景:

2019,华南理工大学,粮食、油脂及植物蛋白工程,博士

2018,丹麦奥胡斯大学,油脂生物技术与工程,博士联合培养

2014,中南林业科技大学,森林食品加工与利用,硕士

2011,渤海大学,食品质量与安全,学士

 

工作经历:

2020.01—至今,深圳大学高等研究院,副研究员

 

学术兼职:

美国油脂化学家协会(AOCS)会员

中国粮油学会会员

Food Microbiology, Colloids and Surfaces B: Biointerfaces, Food Chemistry, Journal of Food Composition and Analysis国际期刊审稿人

 

所获奖项:

2017年,国家留学基金委(CSC)公派博士生联合培养奖学金

2016年,博士研究生国家奖学金

2014年,“北美枫情杯”全国林科优秀毕业生(1/50)

2012年,硕士研究生国家奖学金

2010年,国家励志奖学金

2015年,广东省研究生学术论坛—食品科学与工程专业分论坛,口头报告三等奖

2014年,湖南省“优秀毕业生”

2017年,华南理工大学优秀博士学位论文创新基金,三等奖

2016年,华南理工大学优秀博士学位论文创新基金,二等奖

2015年,华南理工大学优秀博士学位论文创新基金,三等奖

 

研究兴趣:

1、油脂危害物分析及其调控技术

2、油脂组分功能化修饰及其应用

 

发表论文:

1.Cheng, W., Liu, G., Wang, L., et al. Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods, Comprehensive Reviews of Food Science and Food Safety, 2017, 16, 263-281. (IF=8.738)

2.Cheng, W., Liu, G., Guo, Z., et al. Water-mediated catalyst-free synthesis of lysine-based ampholytic amphiphiles for multipurpose applications: characterization and pH-regulated emulsifying properties, Journal of Colloid and Interface Science, 2019, 554, 404-416. (IF=6.361)

3.Cheng, W., Liu, G., Guo, Z., et al. Aspartic acid-based ampholytic amphiphiles: characterization and pH-dependent properties at air/water and oil/water interface, Journal of Agricultural and Food Chemistry, 2019, 67, 2321-2330. (IF=3.571)

4.Cheng, W., Liu, G., Wang, X., et al. Adsorption removal of glycidyl esters from palm oil and oil model solution by using acid-washed oil palm wood-based activated carbon: kinetic and mechanism study, Journal of Agricultural and Food Chemistry, 2017, 65, 9753-9762. (IF=3.571)

5.Cheng, W., Liu, G., Liu, X. Effects of Fe3+ and Antioxidants on Glycidyl Ester Formation in Plant Oil at High Temperature and Their Influencing Mechanisms, Journal of Agricultural and Food Chemistry, 2017,65, 4167-4176. (IF=3.571)

6.Cheng, W., Liu, G., Liu, X. Formation of Glycidyl Fatty Acid Esters Both in Real Edible Oils during Laboratory-Scale Refining and in Chemical Model during High Temperature Exposure, Journal of Agricultural and Food Chemistry, 2016, 64, 5919-5927. (IF=3.571)

7.Cheng, W., Liu, G., Wang, X., et al. Formation of Benzo (a) pyrene in Sesame Seeds During the Roasting Process for Production of Sesame Seed Oil, Journal of the American Oil Chemists' Society, 2015, 92, 1725-1733. (IF=1.421)

8.Cheng, W., Liu, G., Wang, X., et al. Kinetics of the Epoxidation of Soybean Oil with H2O2 Catalyzed by Phosphotungstic Heteropoly Acid in the Presence of Polyethylene Glycol, European Journal of Lipid Science and Technology, 2015, 117, 1185-1191. (IF=1.852)

9.Cheng, W., Liu, G.*, Liu, X., et al. Investigation into Preparation Technology of Epoxidized Soybean Oil via Phase-transfer Catalysis, Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science), 2015, 43, 23-29. (EI)

10.Cheng, W., Wang, X., Liu, B., Liu, G. Comparison of HPLC-FLD with GC-MS in Estimation of Benzo[a]pyrene in Sesame Oil, Modern Food Science and Technology, 2015, 31, 282–286, 306. (EI)

11.Anankanbil, S., Pérez, B, Cheng W., Ambrosio G. G., Guo, Z. Caffeoyl maleic fatty alcohol monoesters: synthesis, characterization and antioxidant assessment, Journal of Colloid and Interface Science, 2019, 536, 399-407. (IF=6.361)

12.Ma, L., Liu, G., Cheng, W., Liu, X., Liu, H., Wang, Q. Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil, Food & Function, 2019, 10, 7052-7062. (IF=3.241)

13.Ma L, Liu G, Cheng W., et al. Formation of malondialdehyde, 4‐hydroxy‐hexenal, and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils. International Journal of Food Science & Technology. DOI: 10.1111/ijfs.14462 (IF=2.281)

14.Anankanbil, S., Mose, J. H., Pérez B., Cheng, W., Pedersen, J. N., Guo, Z. Mapping the location of DATEM in multi-phase systems: synthesis and characterization of spin-label probe analogues, Food Chemistry, 2018, 275, 474-479.(IF=5.399)

15.Li, L., Wan, W., Cheng W., Liu, G., Han, L. Oxidatively stable curcumin‐loaded oleogels structured by β‐sitosterol and lecithin: physical characteristics and release behaviour in vitro, International Journal of Food Science and Technology, 54, 2502-2510. (IF=2.281)

16.Lin, Q., Han, L., Liu, G., Cheng, W., Wang, L. A preliminary study on the formation pathways of glycated phosphatidylethanolamine of food rich in phospholipid during the heat-processing, RSC Advances, 2018, 8, 11280-11288. (IF=3.049)

17.Ma, L., Liu, G., Cheng, W., Liu, X. The distribution of 4-hydroxy-hexenal and 4-hydroxy-nonenal in different vegetable oils and their formation from fatty acid methyl esters, International Journal of Food Science and Technology, 2018, 54, 1720-1728. (IF=2.281)

18.Wang, X., Liu, S., Cheng, W., Liu, G., Cui, Y. A study on the interaction of DNA with sesamin and its derivatives, Modern Food Science and Technology, 2015, 31, 93-98. (EI)

19. 程威威,周婷,吴跃,等,高效液相色谱法测定发芽糙米中γ-氨基丁酸含量,食品科学,2014, 35(12): 98-101.

20. 程威威, 吴跃, 林亲录, 等. HPLC法测定发芽糙米中γ-氨基丁酸中不同衍生方式的比较研究,中国农学通报, 2014, 30(9): 279-284.

21. 程威威, 吴跃, 周婷, 等. 不同前处理对糙米发芽的影响, 食品工业科技, 2014, 35(12): 99-103.

22. 程威威, 林亲录, 吴跃, 等. 砻谷方式对糙米发芽的影响. 食品科技, 2013, 38(4): 144-147, 159.

 

授权专利:

吴跃,林亲录,程威威,吴伟,丁玉琴,周婷,“一种提高糙米发芽速率的前处理方法”,授权号:CN201310396645.7。

吴跃,林亲录,程威威,王青云,吴伟,梁盈,肖华西,李丽辉,“一种快速提高糙米发芽速率的方法”,授权号:ZL201210223684.2。

吴跃,林亲录,周婷,吴伟,丁玉琴,程威威,一种发芽糙米米粉及其制备方法,授权号:ZL201310369519.2。

 

学术报告及会议:

2018.09, 第27届中国粮油学会油脂分会学术年会,中国青岛

报告题目:赖氨酸基两性两亲物质的合成、表征及其应用

2017.05, 第108届美国油脂化学协会(AOCS)年会,美国奥兰多

Poster题目:Effect of Oil Oxidation on Glycidyl Ester Formation Involved in Radical-mediated Mechanisms in Refined Oil