程威威，男，博士，深圳大學高等研究院副研究員。
基本介紹
- 中文名：程威威
- 學位/學歷：博士
- 職業：科研人員
- 任職院校：深圳大學高等研究院
- 職稱：副研究員
人物經歷,研究方向,學術兼職,學術成果,
人物經歷
教育背景
2019，華南理工大學，糧食、油脂及植物蛋白工程，博士
2018，丹麥奧胡斯大學，油脂生物技術與工程，博士聯合培養
2014，中南林業科技大學，森林食品加工與利用，碩士
2011，渤海大學，食品質量與安全，學士
工作經歷
2020.01——深圳大學高等研究院，副研究員
研究方向
1、油脂危害物分析及其調控技術
2、油脂組分功能化修飾及其套用
學術兼職
美國油脂化學家協會（AOCS）會員
中國糧油學會會員
Food Microbiology, Colloids and Surfaces B: Biointerfaces, Food Chemistry, Journal of Food Composition and Analysis國際期刊審稿人
學術成果
1.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, Comprehensive Reviews of Food Science and Food Safety, 2017, 16, 263-281. (IF=8.738)
2.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, Journal of Colloid and Interface Science, 2019, 554, 404-416. (IF=6.361)
3.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, Journal of Agricultural and Food Chemistry, 2019, 67, 2321-2330. (IF=3.571)
4.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, Journal of Agricultural and Food Chemistry, 2017, 65, 9753-9762. (IF=3.571)
5.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, Journal of Agricultural and Food Chemistry, 2017,65, 4167-4176. (IF=3.571)
6.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, Journal of Agricultural and Food Chemistry, 2016, 64, 5919-5927. (IF=3.571)
7.Cheng, W., Liu, G., Wang, X., et al. Formation of Benzo (a) pyrene in Sesame Seeds During the Roasting Process for Production of Sesame Seed Oil, Journal of the American Oil Chemists' Society, 2015, 92, 1725-1733. (IF=1.421)
8.Cheng, W., Liu, G., Wang, X., et al. Kinetics of the Epoxidation of Soybean Oil with H2O2 Catalyzed by Phosphotungstic Heteropoly Acid in the Presence of Polyethylene Glycol, European Journal of Lipid Science and Technology, 2015, 117, 1185-1191. (IF=1.852)
9.Cheng, W., Liu, G.*, Liu, X., et al. Investigation into Preparation Technology of Epoxidized Soybean Oil via Phase-transfer Catalysis, Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science), 2015, 43, 23-29. (EI)
10.Cheng, W., Wang, X., Liu, B., Liu, G. Comparison of HPLC-FLD with GC-MS in Estimation of Benzo[a]pyrene in Sesame Oil, Modern Food Science and Technology, 2015, 31, 282–286, 306. (EI)
11.Anankanbil, S., Pérez, B,Cheng W., Ambrosio G. G., Guo, Z. Caffeoyl maleic fatty alcohol monoesters: synthesis, characterization and antioxidant assessment, Journal of Colloid and Interface Science, 2019, 536, 399-407. (IF=6.361)
12.Ma, L., Liu, G.,Cheng, W., Liu, X., Liu, H., Wang, Q. Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil, Food & Function, 2019, 10, 7052-7062. (IF=3.241)
13.Ma L, Liu G,Cheng W., et al. Formation of malondialdehyde, 4‐hydroxy‐hexenal, and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils. International Journal of Food Science & Technology. DOI: 10.1111/ijfs.14462 (IF=2.281)
14.Anankanbil, S., Mose, J. H., Pérez B.,Cheng, W., Pedersen, J. N., Guo, Z. Mapping the location of DATEM in multi-phase systems: synthesis and characterization of spin-label probe analogues, Food Chemistry, 2018, 275, 474-479.（IF=5.399）
15.Li, L., Wan, W.,Cheng W., Liu, G., Han, L. Oxidatively stable curcumin‐loaded oleogels structured by β‐sitosterol and lecithin: physical characteristics and release behaviour in vitro, International Journal of Food Science and Technology, 54, 2502-2510. (IF=2.281)
16.Lin, Q., Han, L., Liu, G.,Cheng, W., Wang, L. A preliminary study on the formation pathways of glycated phosphatidylethanolamine of food rich in phospholipid during the heat-processing, RSC Advances, 2018, 8, 11280-11288. (IF=3.049)
17.Ma, L., Liu, G.,Cheng, W., Liu, X. The distribution of 4-hydroxy-hexenal and 4-hydroxy-nonenal in different vegetable oils and their formation from fatty acid methyl esters, International Journal of Food Science and Technology, 2018, 54, 1720-1728. (IF=2.281)
18.Wang, X., Liu, S.,Cheng, W., Liu, G., Cui, Y. A study on the interaction of DNA with sesamin and its derivatives, Modern Food Science and Technology, 2015, 31, 93-98. (EI)
19.程威威，周婷，吳躍，等，高效液相色譜法測定發芽糙米中γ-氨基丁酸含量，食品科學，2014, 35(12): 98-101.
20.程威威, 吳躍, 林親錄, 等. HPLC法測定發芽糙米中γ-氨基丁酸中不同衍生方式的比較研究,中國農學通報, 2014, 30(9): 279-284.
21.程威威, 吳躍, 周婷, 等. 不同前處理對糙米發芽的影響, 食品工業科技, 2014, 35(12): 99-103.
22.程威威, 林親錄, 吳躍, 等. 礱穀方式對糙米發芽的影響. 食品科技, 2013, 38(4): 144-147, 159.
授權專利：
吳躍，林親錄，程威威，吳偉，丁玉琴，周婷，“一種提高糙米發芽速率的前處理方法”
吳躍，林親錄，程威威，王青雲，吳偉，梁盈，肖華西，李麗輝，“一種快速提高糙米發芽速率的方法”，
吳躍，林親錄，周婷，吳偉，丁玉琴，程威威，一種發芽糙米米粉及其製備方法
