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Lizeng Cheng
dr_cheng@sjtu.edu.cn
Chinese, English
Shanghai

Academic Information

Shanghai Jiao Tong University
Veterinary Medicine
  • PhD: Shanghai Jiao Tong University
  • Hosted 3 major research projects including National Natural Science Foundation of China
  • Participated in 8 significant projects including National Key R&D Program of China
  • 2022-Present - Shanghai Jiao Tong University - Assistant Researcher

Research

Multi-omics based research on tea quality chemistry and nutritional health
Key technology research and new product creation for tea products processing
  • State-of-the-art review of theabrownins: From preparation, structural characterization to health-promoting benefits, Lizeng Cheng et al., 2023
  • Gut microbiota differentially mediated by Qingmao tea and Qingzhuan tea alleviated high-fat-induced obesity and associated metabolic disorders: The impact of microbial fermentation, Lizeng Cheng et al., 2022
  • Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan tea: the impact of storage age, Lizeng Cheng et al., 2021
  • Integration of non-targeted metabolomics and e-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas, Lizeng Cheng et al., 2021
  • Distinct changes of metabolic profile and sensory quality during Qingzhuan tea processing revealed by LC-MS-based metabolomics, Lizeng Cheng et al., 2020
  • Antitumor activity of Se-containing tea polysaccharides against sarcoma 180 and comparison with regular tea polysaccharides and Se-yeast, Lizeng Cheng et al., 2018
  • Preparation, structural characterization and bioactivities of Se-containing polysaccharide: A review, Lizeng Cheng et al., 2018
Keywords
Tea Multi-Omics Nutrition Health Quality Processing Technology Product Development Chemical Analysis Food Science
Related Professors
Yan Ping Chen - Shanghai Jiao Tong University
Area of Focus
Flavor Compounds | Sensory Evaluation | Perception | Food Science | Chemical Analysis | Aroma | Taste | Food Technology | Research | Development
Yuan Liu - Shanghai Jiao Tong University
Area of Focus
Taste | Sensory Analysis | Quality Control | Food Safety | Traceability | Flavor Chemistry | Food Technology | Food Science | Product Development | Consumer Preferences
Wei Lu - Shanghai Jiao Tong University
Area of Focus
Food Science | Colloids | Nutrition | Nanoparticles | Health Effects | Salt Reduction | Low Sodium | Encapsulation | Targeted Delivery | Biological Fate
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