Associate Professor
Education background:
BSc, Agricultural Product Processing and Storage, Fujian Agriculture University, 1992.9-1996.7
MSc, Agricultural Product Processing and Storage, Fujian Agricultural and Forestry University, 2001.9-2003.7
PhD, Food Science, Zhejiang University, 2004.2-2010.7
Research Interests:
1.Seafood Processing and Quality Analysis.
2. Preparation and Evaluation of Bioactive Substances from seafood.
Overseas Experiences:
Visiting scholar, University of Massachusetts, Amherst, 2015.9-2016.9
Selection of Publications:
1. Hong Jin,Bin Li, Hongkai Xie, Wenjian Cheng. Effects of papain hydrolysate of Pseudosciaena crocea roe on the physical and oxidative stability of water-in-oil emulsions, LWT-Food Science And Technology, 2024, 210: 157-161.
2. Hong Jin,Huishuang Zhao,Rui Shi,Fengjiao Fan,Wenjian Chen. Unlocking the Therapeutic Potential of a Manila Clam-Derived Antioxidant Peptide: Insights into Mechanisms of Action and Cytoprotective Effects against Oxidative Stress. Foods, 2024, 13: 56-60.
3.Jinpeng Hu, Tingting Zheng, Binfen Zeng, wenjian Cheng. Effects of Lactobacillus plantarum FZU3013-fermented laminaria japonica on lipid metabolism and gut microbiota in Hyperlipidaemic Rat. Frontiers in Nutrition, 2021,8.
4.Wenjian Cheng, David J. McClements, Biopolymer-stabilized conjugated linoleic acid (CLA) oil-in-water emulsions: Impact of electrostatic interactions on formation and stability of pectin-caseinate-coated lipid droplets. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2016, 511:172-179.
5.Wenjian Cheng, Jianchu Chen, Donghong Liu, Xingqian Ye, Fansheng Ke, Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films. Carbohydrate Polymers, 2010, 81(3):707-711.
Email：chengwj@fafu.edu.cn