姓名：程威威
性别：男
学历：博士研究生
职称：副教授
工作单位：浙江工业大学
教育情况：
201409?201904 华南理工大学 粮食、油脂及植物蛋白工程 博士
201709?201809 丹麦奥胡斯大学 油脂生物技术与工程 博士联培
201109?201406 中南林业科技大学 森林食品加工与利用 硕士
200709?201106 渤海大学 食品质量与安全 学士
工作经历：
2020年01月至2022年09月 深圳大学高等研究院 副研究员
2022年10月至今 浙江工业大学食品科学与工程学院 副研究员
所受奖项：
2020年，深圳市海外高层次人才（孔雀计划C类）
2020年，广东省食品学会优秀论文奖
2017年，国家留学基金委（CSC）公派博士生联合培养奖学金
2017年，华南理工大学优秀博士学位论文创新基金，三等奖
2016年，华南理工大学优秀博士学位论文创新基金，二等奖
2016年，博士研究生国家奖学金
主要研究方向：
油基食品加工与安全调控
食品组分功能化修饰及应用
代表性著作：
Ma L, Cui Y, Wang F, Liu H, Cheng W*, Peng L, Brennan C, Benjakul S, Xiao G*. Fast and sensitive UHPLC-QqQ-MS/MS method for simultaneous determination of typical alpha,beta-unsaturated aldehydes and malondialdehyde in various vegetable oils and oil-based foods[J]. Food Chemistry, 2022, 400: 134028.
Wang X, Cheng W*, Wang X, Wang Q, Abd El-Maksoud A A, Wang M, Chen F, Cheng K W**. Inhibition effects of typical antioxidants on the formation of glycidyl esters in rice oil and chemical model during high temperature exposure[J]. LWT-Food Science and Technology, 2022, 166: 113794.
Cheng W, Wang X, Zhang Z, Ma L, Liu G, Wang Q, Chen F, Cheng KW*. Development of an isotope dilution UHPLC–QqQ-MS/MS-based method for simultaneous determination of typical advanced glycation end products and acrylamide in baked and fried foods[J]. Journal of Agricultural and Food Chemistry, 2021, 69(8): 2611-2618.
Cheng W*, Liu G, Guo Z, Chen F, Cheng K W*. Kinetic study and degradation mechanism of glycidyl esters in both palm oil and chemical models during high-temperature heating[J]. Journal of Agricultural and Food Chemistry, 2020, 68(51): 15061-15358.
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[J]. Journal of Colloid and Interface Science, 2019, 554: 404-416.
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[J]. Journal of Agricultural and Food Chemistry, 2019, 67(8): 2321-2330.
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[J]. Comprehensive Reviews in Food Science and Food Safety, 2017, 16(2): 263-281.
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[J]. Journal of Agricultural and Food Chemistry, 2016, 64(29): 5919-5927.
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[J]. Journal of Agricultural and Food Chemistry, 2017, 65(20): 4167-4176.
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[J]. Journal of Agricultural and Food Chemistry, 2017, 65(44): 9753-9762.
