程玮玮，女，博士，讲师，硕士生导师
邮箱（E-mail）：wwcheng@nufe.edu.cn
主要从事光谱快速检测、纳米材料合成修饰、化学传感器构建、天然高分子修饰改性等方面的研究工作。在食品领域主流期刊如Journal of Agricultural and Food Chemistry、Food Chemistry、Trends in Food Science & Technology, Journal of Food Engineering、LWT-Food Science and Technology等发表SCI论文30余篇，其中第一及通讯作者SCI论文20篇，ESI高被引论文2篇，获授权发明专利5项。入选南京财经大学青年拔尖人才，青年学者支持计划。主持国家自然科学基金青年基金、江苏省高校自然科学研究面上项目、南京市留学人员科技创新项目各一项。
教育工作经历：
2017.08-2018.08 哥本哈根大学 食品科学 联合培养博士
2014.09-2018.09 华南理工大学 食品科学 博士
2011.09-2014.06 华南理工大学 制糖工程 硕士
2007.09-2011.06 河南科技大学 食品科学与工程 本科
2019年4月南京财经大学食品科学与工程学院校聘副教授
代表性成果：
论文：
(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.
罗志刚,程玮玮,扶雄.一种直链淀粉大豆卵磷脂包合物的制备方法. CN 104004105 B
罗志刚,程玮玮,扶雄,王新阁.一种直链淀粉包结络合载体的制备方法. CN104004800A
罗志刚,姬广银,扶雄,程玮玮.淀粉基补铁营养强化剂的制备方法. CN 104000070 B
罗志刚,邹金凤,扶雄,程玮玮.一种淀粉基富锌营养强化剂的制备方法. CN 104000069 B
孙大文,程玮玮,蒲洪彬. 一种近红外双波段比快速预测冷冻猪肉贮藏时间的方法. CN 106153576 A
