College Introduction

The Institute for Advanced Study (IAS) has been established at Shenzhen University to provide both undergraduate and postgraduate education, focusing on interdisciplinary teaching and research. As a special platform at Shenzhen University, IAS seeks to

People

Weiwei Cheng

Ph.D. Associate Researcher

E-mail: cheng@szu.edu.cn

Address: Marine Microalgae Bioengineering Lab, L4 building, Canghai campus, Shenzhen University, Shenzhen 518060

 

EDUCATION:

2019  PhD, Grain, Oil and Vegetable Protein Engineering, South China University of Technology

2018  Joint PhD, Lipid Biotechnology and Engineering, Aarhus University

2014  Msc, Forest Food Processing and Application, Central South University of Forestry and Technology

2011  BSc, Food Quality and Safety, Bohai University

 

WORKING EXPERIENCE:

2020.01-present, Associate Researcher, Institute for Advanced Study, Shenzhen University.

 

PROFESSIONAL SERVICE:

AOCS and CCOA fellow

Reviewer for scientific journals: Food Microbiology, Colloids and Surfaces B: Biointerfaces, Food Chemistry, Journal of Food Composition and Analysis

 

RESEARCH INTEREST:

1. Formation analysis and control technologies of chemical hazard in edible oil

2. Functional modification of oil components and its application

 

HONORS AND AWARDS:

2017,  Scholarship to joint PhD study in Denmark, CSC, China

2016,  Doctoral national scholarship of China, Ministry of Education, China

2014,  Chinese forestry outstanding graduate, awarded by the China Education Association of Forestry and Talent Development & Exchange Center of Chinese Forestry Administration

2012,  Master’s national scholarship of China, Ministry of Education, China

2010,  National motivational scholarship of China, Education Department of Liaoning Province, Shenyang, China

2015,  3rd prize of oral presentation on excellent paper in graduate student forum of Guangdong province, Academic Degrees Committee of Guangdong Province, Guangzhou, China

2014,  Outstanding graduate in Hunan province, awarded by the Education Department of Hunan Province;

2017,  3rd prize of distinguished doctorate innovation fund, SCUT, Guangzhou, China

2016,  2nd prize of distinguished doctorate innovation fund, SCUT, Guangzhou, China

2015,  3rd prize of distinguished doctorate innovation fund, SCUT, Guangzhou, China

 

PUBLICATIONS:

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)

 

PATENTS:

1.  Wu, Y., Lin, Q., Cheng, W., et al. A pretreatment method for acceleration rapidly the germination of brown rice, CN, ZL201310396645.7. Authorized.

2.  Wu, Y., Lin, Q., Cheng, W., et al. A method for accelerating rapidly the germination of brown rice, CN, ZL201210223684.2. Authorized.

3.  Wu, Y., Lin, Q., Zhou, T., Wu, W., Ding, Y., Cheng, W., A preparation method of germinated brown rice flour, CN, CN201310369519.2. Authorized.