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、Journal of Food Engineering、LWT-Food Science and Technology等发表SCI论文10余篇，其中第一作者SCI论文10篇，ESI高被引热点论文（ESI前0.1%）2篇，ESI高被引论文（ESI前1%）2篇，获授权发明专利5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月南京财经大学食品科学与工程学院校聘副教授
代表性成果：
论文：
(1) Cheng, W., Sun, D.-W., Pu, H., & Wei, Q. (2018a). Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm. Food chemistry, 239, 1001-1008. (IF=5.399, ESI高被引热点论文)
(2) Cheng, W., Sun, D.-W., Pu, H., & Wei, Q. (2018b). Heterospectral two-dimensional correlation analysis with near-infrared hyperspectral imaging for monitoring oxidative damage of pork myofibrils during frozen storage. Food chemistry, 248, 119-127. (IF=5.399, ESI高被引热点论文)
(3) Cheng, W., Sun, D.-W., Pu, H., & Wei, Q. (2017). Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with effective variable selection methods. Food chemistry, 221, 1989-1996. (IF=5.399, ESI高被引论文)
(4) Cheng, W., Sun, D.-W., & Cheng, J.-H. (2016). Pork biogenic amine index (BAI) determination based on chemometric analysis of hyperspectral imaging data. LWT - Food Science and Technology, 73, 13-19. (IF=3.714, ESI高被引论文)
(5) Cheng, W., Luo, Z., Li, L., & Fu, X. (2015). Preparation and Characterization of Debranched-Starch/Phosphatidylcholine Inclusion Complexes. Journal of Agricultural and Food Chemistry, 63(2), 634-641. (IF=3.571)
(6) Cheng, W., Cheng, J.-H., Sun, D.-W., & Pu, H. (2015). Marbling Analysis for Evaluating Meat Quality: Methods and Techniques. Comprehensive Reviews in Food Science and Food Safety, 14(5), 523-535. (IF=8.738)
(7) Cheng, W., Sun, D.-W., Pu, H., & Liu, Y. (2016). Integration of spectral and textural data for enhancing hyperspectral prediction of K value in pork meat. LWT - Food Science and Technology, 72, 322-329.(IF=3.714)
(8) Cheng, W., Sun, D.-W., Pu, H., & Wei, Q.(2019). Interpretation and rapid detection of secondary structure modification of actomyosin during frozen storage by near-infrared hyperspectral imaging. Journal of Food Engineering, 246, 200-208. (IF=3.625)
(9) Cheng, W., S?rensen, K M., Engelsen, S B., Sun, D.-W., & Pu, H.(2019).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, 263, 311-319.(IF=3.625)
(10) Cheng, W.; S?rensen, 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). (2019). LWT - Food Science and Technology, 112. (IF=3.714)
(11) Luo, Z., Cheng, W., Chen, H., Fu, X., Peng, X., Luo, F., & Nie, L. (2013). Preparation and Properties of Enzyme-Modified Cassava Starch–Zinc Complexes. Journal of Agricultural and Food Chemistry, 61(19), 4631-4638.( IF=3.571)
(12) Yang, Q., Sun, D.-W., & Cheng, W. (2017). Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process. Journal of Food Engineering, 192, 53-60. (IF=3.625, ESI高被引论文，2017年中国百篇优秀论文)
专利：
（1）罗志刚, 程玮玮, 扶雄. 一种直链淀粉大豆卵磷脂包合物的制备方法. 6 .2
（2）罗志刚, 程玮玮, 扶雄, 王新阁. 一种直链淀粉包结络合载体的制备方法. 8.9
（3）罗志刚, 姬广银, 扶雄, 程玮玮. 淀粉基补铁营养强化剂的制备方法. 4.5
（4）罗志刚, 邹金凤, 扶雄, 程玮玮. 一种淀粉基富锌营养强化剂的制备方法. 3.3
（5）孙大文, 程玮玮, 蒲洪彬. 基于近红外双波段比的快速预测冷冻猪肉贮藏时间的方法. 6 .2



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