程玮玮，女，博士，校聘副教授，硕士生导师

邮箱（E-mail）：wwcheng@nufe.edu.cn

程玮玮副教授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16篇，ESI高被引论文3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beat365校聘副教授

代表性成果：

论文：

(1) 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.

(2) 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.

(3) 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.

(4) 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.

(5) Gao, L., Cheng, W*., Fu, M., Wu, D., & Tang, X*. . Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality. Food Structure, 2022, 31, 100248.

(6) 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.（ESI高被引论文）

(7) Cheng, W., Gao, L., Wu, D., Gao, C., Meng, L., Feng, X., & Tang, X*. Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients. LWT, 2020, 133, 109872.

(8) Cheng, W.; Sørensen, K. M*.; Mongi, R. J.; Khakimov, B.; Ndabikunze, B. K.; Chove , B. E.; Sun, D.-W.; Engelsen, S. B. A comparative study of mango drying method by visible and near-infrared spectroscopy coupled with ANOVA-simultaneous component analysis (ASCA). LWT - Food Science and Technology, 2019, 112, 108214.

(9) Cheng, W., Sørensen, 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. 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.

(11) 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. （ESI高被引论文）