程瑋瑋，女，博士，講師，碩士生導(dǎo)師
郵箱（E-mail）：wwcheng@nufe.edu.cn
主要從事光譜快速檢測(cè)、納米材料合成修飾、化學(xué)傳感器構(gòu)建、天然高分子修飾改性等方面的研究工作。在食品領(lǐng)域主流期刊如Journal of Agricultural and Food Chemistry、Food Chemistry、Trends in Food Science & Technology, Journal of Food Engineering、LWT-Food Science and Technology等發(fā)表SCI論文30余篇，其中第一及通訊作者SCI論文20篇，ESI高被引論文2篇，獲授權(quán)發(fā)明專利5項(xiàng)。入選南京財(cái)經(jīng)大學(xué)青年拔尖人才，青年學(xué)者支持計(jì)劃。主持國(guó)家自然科學(xué)基金青年基金、江蘇省高校自然科學(xué)研究面上項(xiàng)目、南京市留學(xué)人員科技創(chuàng)新項(xiàng)目各一項(xiàng)。
教育工作經(jīng)歷：
2017.08-2018.08 哥本哈根大學(xué) 食品科學(xué) 聯(lián)合培養(yǎng)博士
2014.09-2018.09 華南理工大學(xué) 食品科學(xué) 博士
2011.09-2014.06 華南理工大學(xué) 制糖工程 碩士
2007.09-2011.06 河南科技大學(xué) 食品科學(xué)與工程 本科
2019年4月南京財(cái)經(jīng)大學(xué)食品科學(xué)與工程學(xué)院校聘副教授
代表性成果：
論文：
(1)Cheng, W., Fu, M., Xie, K., Meng, L., Gao, C., Wu, D., Feng, X., Wang, Z., & Tang, X. Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles.International Journal of Biological Macromolecules,2024, 278, 134577.
(2) Chen, Y.,Cheng, W*., Yang, Y., Wu, D., Zhang, Y., & Tang, X*. Development of an ultrasensitive SERS aptasensor for determination of aflatoxin B1 by modifying magnetic beads with UiO-66-NH2for enhanced signal probe capturing.Sensors and Actuators B: Chemical,2023, 393, 134329.
(3) Cheng, J., Wang, J., Chen, F., Wu, D., Gao, C.,Cheng, W*., Wang, Z., Shen, X., & Tang, X*., Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao.Food Chemistry,2023, 412, 135595.
(4)Cheng, W., Zhang, Q., Wu, D., Yang, Y., Zhang, Y., & Tang, X*. A facile electrochemical method for rapid determination of 3-chloropropane-1,2-diol in soy sauce based on nanoporous gold capped with molecularly imprinted polymer.Food control,2022, 134, 108750.
(5)Zhang, Q.,Cheng, W., Wu, D., Yang, Y., Feng, X., Gao, C., Meng, L., Shen, X., Zhang, Y., & Tang, X*.. An electrochemical method for determination of amaranth in drinks using functionalized graphene oxide/chitosan/ionic liquid nanocomposite supported nanoporous gold.Food chemistry,2022,367, 130727.
(6)Cheng, W*., Wu, X., Zhang, Y., Wu, D., Meng, L., Chen, Y., & Tang, X. (2022). Recent applications of hydrogels in food safety sensing: Role of hydrogels.Trends in Food Science & Technology,2022, 129, 244-257.
(7)Cheng, W*., Tang, X., Zhang, Y., Wu, D., & Yang, W. Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances.Trends in Food Science & Technology,2021, 112, 268-282.
(8)Cheng, W., Sun, D.-W*., Pu, H., & Wei, Q.Interpretation and rapid detection of secondary structure modification of actomyosin during frozen storage by near-infrared hyperspectral imaging.Journal of Food Engineering,2019, 246, 200-208.
(9)Cheng, W., S?rensen, K M., Engelsen, S B., Sun, D.-W*., & Pu, H*.Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Relationship between thiobarbituric acid reactive substances value and ice crystal growth and distribution,Journal of Food Engineering,2019,263, 311-319.
(10)Cheng, W., Sun, D.-W*., Pu, H., & Wei, Q. Heterospectral two-dimensional correlation analysis with near-infrared hyperspectral imaging for monitoring oxidative damage of pork myofibrils during frozen storage.Food chemistry,2018, 248, 119-127.
(11)Cheng, W., Sun, D.-W*., Pu, H., & Wei, Q. Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm.Food chemistry,2018, 239, 1001-1008.
(12)Cheng, W., Sun, D.-W*., Pu, H., & Wei, Q. Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with effective variable selection methods.Food chemistry,2017, 221, 1989-1996.
(13)Cheng, W., Cheng, J.-H., Sun, D.-W*., & Pu, H. Marbling analysis for evaluating meat quality: methods and techniques. Comprehensive Reviews in Food Science and Food Safety,2015, 14(5), 523-535.
(14)Cheng, W., Luo, Z*., Li, L., & Fu, X. Preparation and characterization of debranched-starch/phosphatidylcholine inclusion complexes. Journal of Agricultural and Food Chemistry, 2015, 63(2), 634-641.
羅志剛,程瑋瑋,扶雄.一種直鏈淀粉大豆卵磷脂包合物的制備方法. CN 104004105 B
羅志剛,程瑋瑋,扶雄,王新閣.一種直鏈淀粉包結(jié)絡(luò)合載體的制備方法. CN104004800A
羅志剛,姬廣銀,扶雄,程瑋瑋.淀粉基補(bǔ)鐵營(yíng)養(yǎng)強(qiáng)化劑的制備方法. CN 104000070 B
羅志剛,鄒金鳳,扶雄,程瑋瑋.一種淀粉基富鋅營(yíng)養(yǎng)強(qiáng)化劑的制備方法. CN 104000069 B
孫大文,程瑋瑋,蒲洪彬. 一種近紅外雙波段比快速預(yù)測(cè)冷凍豬肉貯藏時(shí)間的方法. CN 106153576 A
