Name: ZENG Ming-Yong

Gender: Male

Degree: Master

Title: Professor

Organization: Ocean University of China

Education Experience:

2001.9-2005.6      Ph.D. in Seafood Process & Preservation Engineering, Ocean University of China

Work Experience:

1986.7-Now : Ocean University of China

Rewards:

Provincial teacher of Shandong，2009

Second Prize of National level teaching achievement award，2005

Research Area:

Seafood Process & Preservation Engineering

Publication:

1. Effects Of Chitosan Molecular Weight And Degree Of Deacetylation On The Properties Of Gelatine-Based ?lms. Food Hydrocolloids，2012，26(1):311-317

2. Enzymatic preparation and characterization of iron-chelating peptides from anchovy (Engraulis japonicus) muscle protein. Food Research International，2012，48(2):435–441

3. Formation of Ferric Oxyhydroxide Nanoparticles Mediated by Peptides in nchovy (Engraulis japonicus) Muscle Protein Hydrolysate. J. Agric. Food Chem.，2013, 61： 219−224

4. Purification and characterisation of a zinc-binding peptide from oyster protein hydrolysate. Journal of Functional Foods，2013，5(2):689–697