姓名：程宇
性别：男
学历：研究生
职称：副教授
工作单位：江苏大学
教育情况：
2010年毕业于江南大学食品科学专业，获工学博士学位
2006年毕业于江苏大学食品科学专业，获工学硕士学位
2003.6年毕业于江苏大学食品科学与工程专业，获工学学士学位
工作经历：
2016.8-2017.8 新西兰梅西大学 访问学者
2016.9至今 江苏大学食品与生物工程学院 副教授
2010.12-2016.9 江苏大学食品与生物工程学院 讲师
所受奖项：
（1）功能多肽酶法高效制备关键技术研究及其超声辅助酶解装备创制，2013年度高等学校科学研究优秀成果奖-科技进步奖二等奖，排名第十
（2）功能多肽制备方法创新及其应用, 2014年中国食品科学技术学会技术进步一等奖, 排名第4
主要研究方向：
1．食品蛋白质在物理场中结构功能变化
2．生物活性肽在食品体系中的应用及其作用机理
3．仿生模拟消化系统的建立及其在食品领域中的应用研究
代表性著作：
（1）Yu Cheng*, Georgina B. Yeboah, Xinyi Guo, Prince O. Donkor, and Juan Wu*. Gelling Characteristics of emulsions prepared with modified whey protein by multiple-frequency divergent ultrasound at different ultrasonic power and frequency mode. Polymers 2022, 14, 2054. https://doi.org/10.3390/polym14102054
（2）王思念,伍娟,李堃芳,高俊,程宇*.马铃薯/乳清蛋白复合凝胶的性质和微观结构[J/OL].精细化工，
2022,12，DOI:10.13550/j.jxhg.20220466.
（3）Yu Cheng*, Prince Ofori Donkor, Georgina Benewaa Yeboah, Ishmael Ayim, Juan Wu*, Haile Ma, Modulating the in vitro digestion of heat-set whey protein emulsion gels via gelling properties modification with sequential ultrasound pretreatment, LWT-Food Science and Technology, 2021, 149,111856,
（4）Chao Mao, Juan Wu, Yu Cheng*, Tian Chen, Xiaofeng Ren*, Haile Ma. Physicochemical properties and digestive kinetics of whey protein gels filled with potato and whey protein mixture emulsified oil droplets: effect of protein ratios. Food & Function, 2021, 12(13), 5927-5939, http://dx.doi.org/10.1039/D1FO00653C
（5）Yihe Li, Zhaoli Zhang, Wenbin Ren, YangWang, Benjamin Kumah Mintah, Mokhtar Dabbourae, Yizhi Hou, Ronghai He*, Yu Cheng* and Haile Ma, Inhibition Effect of Ultrasound on the Formation of Lysinoalanine in Rapeseed Protein Isolates during pH Shift Treatment, Journal of Agricultural and Food Chemistry, 2021, 69, 8536-8545
（6）Chao Mao, Juan Wu, Xiangzhi Zhang, Fengping Ma, Yu Cheng*. Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature. Foods 2020, 9(12), 1908, https://doi.org/10.3390/foods9121908
（7）Juan Wu, Chao Mao, Wenli Zhang, Yu Cheng*. Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate, Journal of Food Quality, 2020, https://doi.org/10.1155/2020/8889555
（8）Yu Cheng*, Prince Ofori Donkor, Xiaofeng Ren, Juan Wu, Kwabena Agyemang, Ishmael Ayim, Haile Ma. Effect of Ultrasound Pretreatment with Mono-frequency and Simultaneous Dual Frequency on the Mechanical Properties and Microstructure of Whey Protein Emulsion Gels, Food Hydrocolloids, 2019, 89, 434-442
（9）Yu Cheng*, Yun Liu, Juan Wu, Prince Ofori Donkor, Ting Li, Haile Ma. Improving the Enzymolysis Efficiency of Potato Protein by Simultaneous Dual-frequency Energy-gathered Ultrasound Pretreatment: Thermodynamics and Kinetics. Ultrasonics Sonochemistry, 2017,37, 351-359.
（10）张文丽,令狐义,李婷, 王思齐，孙慧妍，李寒璐，伍娟，程宇*. 玉米蛋白水解物对大豆油水包油乳状液物理化学稳定性及体外消化的影响.江苏农业科学,2019,47(09):234-238.
