CURRICULUM VITAE

 

1.0 Name :           CHEONG LING ZHI, PhD, PMP

 

2.0 Address     : Department of Food Science and Technology,

College of Food and Pharmaceutical Sciences,

Ningbo University, China

Email:  cheonglingzhi@topbocai.net

ORCID ID: //orcid.org/0000-0001-6760-8553

ResearcherID: F-5092-2015

 

3.0 EDUCATION AND ACADEMIC QUALIFICATION

            Degree              : Ph.D in Food and Enzyme Biotechnology

University        : Universiti Putra Malaysia

Supervisor        : Prof. Dr. Lai Oi-Ming & Prof. Tan Chin Ping

Degree  : BSc. in Nutrition and Community Health  (First Class Honours)

University        : Universiti Putra Malaysia

 

4.0  ACADEMIC APPOINTMENT AND RESEARCH EXPERIENCE

Professor in Food Biotechnology (Ningbo University, China)

Senior Scientist in Chocolate & Confectionery Fat (Wilmar Global R&D Centre)

Assistant Professor (Aarhus University, Denmark)

Visiting Scientist (Pennsylvania State University, USA), Feb 2012 – June 2012

Postdoctoral Fellow (Aarhus University, Denmark), Oct 2008 – Oct 2012

 

5.0   RESEARCH ACTIVITIES

5.1   RESEARCH INTEREST AND RESEACH EXPERTISE

- Food biotechnology and biotransformation: Enzyme catalytic activity and selectivity, enzyme immobilization, application of enzymes for biotransformation and biosynthesis of functional/structured food (particularly lipid-based food)

- Food processing: Lipid processing from crude to refined lipid, emulsion and liposomes processing technology, dairy processing, chocolate and confectionery processing

- Food physics: Lipid physics particularly lipid crystallization, role of lipid physics and physical and textural properties of food

- Food safety: Development of enzyme biosensor for detection of food contaminants

 

5.2   RESEARCH GRANT (Selected)

1. Reconstitution of milk fat globule membrane structure in infant formula for enhanced lipid digestibility

Funded by: Zhejiang Province Natural Science Foundation (China-Malaysia Joint International collaboration)

2. Fabrication of enzyme immobilized on metal organic framework and evaluation of its catalytic mechanism in non-aqueous media

       Funded by: National Science Foundation China      

3. Metal-organic framework as novel nano-carrier for enzyme immobilization

       Funded by: Ningbo University Research Startup Fund         

4. Development of a production process for enrichment of omega-3 polyunsaturated fatty acids in fish/krill oil

       Funded by: Ningbo TodayFood  Co., Ltd.

5.    Development of healthful functional food from marine peptide

       Funded by: Funded by: Shenzhen Rongge Technology Co.,Ltd.

 

5.3   RESEARCH –RELATED AWARDS (Selected)

1.       Second Price at 4^th International Symposium on Lipid Science and Health,

       Wuhan, China, 2019.

Name of invention: Milk fat globule-inspired structured membrane for microencapsulation of DHA oil and evaluation of its in-vitro digestibility.

            2.    Best Paper Award at 1^st American Oil Chemists’ Society Conference, China Section, Wuxi, China 2018.

Name of invention: Dietary krill oil enhances neurocognitive functions and modulates proteomic changes in brain tissues of aging mice.

3.      Gold Medal in the International Exposition of Research and Invention of Institutions of Higher Learning (PECIPTA) 2009

       Name of invention: Novel process for production of palm-based diacylglycerols.

4.      Gold Medal in MTE (Malaysia Technology Expo) 2008

       Name of invention: Novel process for production of diacylglycerols from palm oil. 4. 5.   Gold Medal in UPM Invention, Research and Innovation Exhibition 2008

       Name of invention: Palm diacylglycerols as anti-obesity functional fat.

 

6.0   SCIENTIFIC PUBLICATIONS: (Selected)

1.       Lee YY, Tang TK, Phuah ET, Tan CP, Wang Y, Li Y, Cheong LZ, Lai OM. (2019) Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review. Crit Rev Food Sci Nutr, DOI: 10.1080/10408398.2019.1650001.

2.       Goh KM, WongYH, Abas F, Lai OM, Cheong LZ*, Wang Y*, Wang YH*, Tan CP*. (2019) Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake. LWT-Food Sci Technol, DOI: 10.1016/j.lwt.2019.108553.

3.       Wang Z, Ma B, Shen C, Lai OM, Tan CP, Cheong LZ.* (2019) Electrochemical biosensing of Chilled Seafood Freshness by Xanthine Oxidase Immobilized on Copper-Based Metal–Organic Framework Nanofiber Film. Food Anal Methods, 12(8), 1715–172.

4.       Wang Z, Ma B, Shen C, Cheong LZ.* (2019) Direct, selective and ultrasensitive electrochemical biosensing of methyl parathion in vegetables using Burkholderia cepacia lipase@MOF nanofibers-based biosensor. Talanta, 197: 356-362

5.       Chen Y, Cheong LZ*, Zhao J, Panpipat W, Wang Z, Li Y, Lu C, Zhou J, Su X. (2019) Lipase-catalyzed selective enrichment of omega-3 polyunsaturated fatty acids in acylglycerols of cod liver and linseed oils: Modeling the binding affinity of lipases and fatty acids. Int J Biol Macromol 123, 261–268

6.       Cheong LZ,* Jiang C, He X, Lai OM. (2018) Lipid Profiling, Particle Size Determination, and in Vitro Simulated Gastrointestinal Lipolysis of Mature Human Milk and Infant Formula. J Agric Food Chem. 2018, 66, 12042−12050

7.       Zhang H, Wang Z, Li Y, Han J, Cui C, Lu C, Zhou J, Cheong LZ, Li Y, Sun T, Zhang D, Su X (2018) Sex-Based Differences in Gut Microbiota Composition in Response to Tuna Oil and Algae Oil Supplementation in a D-galactose-Induced Aging Mouse Model. Front Aging Neurosci, 10 (187).

8.       Li Y, Zhong N, Cheong LZ, Huang J, Chen H, Lin S. (2018). Immobilization of Candida antarctica Lipase B onto organically-modified SBA-15 for efficient production of soybean-based mono and diacylglycerols. Int J Biol Macromol. 120, 886-895.

9.       Ma B, Cheong LZ*, Weng X, Tan CP, Shen C* (2018) Lipase@ZIF-8 nanoparticles-based biosensor for direct and sensitive detection of methyl parathion. Electrochim Acta. 283: 509-516

10.    Jiang C, Ma B, Song S*, Lai OM, Cheong LZ* (2018) Fingerprinting of Phospholipid Molecular Species from Human Milk and Infant Formula Using HILIC-ESI-IT-TOF-MS and Discriminatory Analysis by Principal Component Analysis. J Agr Food Chem. 2018, 66, 7131−7138

11.    Zhang D, Han J, Li Y, Yuan B, Zhou J, Cheong LZ, Li Y, Lu C, Su X.* (2018) Tuna Oil Alleviates d-Galactose Induced Aging in Mice Accompanied by Modulating Gut Microbiota and Brain Protein Expression. J Agr Food Chem. 66(22): 5510-5520.

12.    Han JJ, Tang SS, Li YY, Bao W, Wan HT, Lu CY, Zhou J, Li Y, Cheong LZ, Su XR.* (2018). In silico analysis and in vivo tests of the tuna dark muscle hydrolysate anti-oxidation effect. RSC Advances. 8(25): 14109-14119.

13.    Song S, Cheong LZ, Wang H, Man Q, Pang S, Li Y, Ren B, Wang Z, Zhang J. (2018) Characterization of phospholipid profiles in six kinds of nut using HILIC-ESI-IT-TOF-MS system. Food Chem. 240, 1171-1178.

14.    Jiang C, Chen C, Hao M, Wang H, Wang Z, Shen C, Cheong LZ.* (2017) Enhanced catalytic stability of lipase immobilized on oxidized and disulfide-rich eggshell membrane for esters hydrolysis and transesterification. Int J Biol Macromol 105, 1328-1336.

15.    Cheong LZ, Wei Y, Wang H, Wang Z, Su X, Shen C. (2017) Facile Fabrication of a Stable and Recyclable Lipase@Amine-Functionalized ZIF-8 Nanoparticles for Esters Hydrolysis and Transesterification. J Nanopart Res 19, 280-291.

16.    Cheong LZ, Sun T, Li Y, Zhou J, Lu C, Li Y, Huang Z, Su X. (2017) Dietary krill oil enhances neurocognitive functions and modulates proteomic changes in brain tissues of d galactose induced aging mice. Food Func. 8, 2038-2045

17.    Cheong LZ, Shen Q, Chen F, Wu J, Zhang L, Zhang H. (2017) Relationship between physicochemical properties and moisture barrier property of confectionery coating fats. J Am Oil Chem Soc. 94: 425-433.

18.    Zhang H, Jin P, Zhang M, Cheong LZ, Hu P, Zhao Y, Yu L, Wang Y, Jiang Y, Xu X. (2016) Mitigation of 3-monochloro-1,2-propanediol ester formation by radical scavengers. J Agr Food Chem. 63(29): 5887-5892

19.    Zou X, Guo Z, Jin QZ, Huang JH, Cheong LZ, Xu X, Wang XG. (2015). Composition and microstructure of colostrum and mature bovine milk fat globule membrane. Food Chem. 185: 362-370.

20.    Miklos R, Cheong LZ, Xu X, Lametsch R, Larsen FH. (2015) Water and fat mobility in myofibrillar protein gels explored by low-field NMR. Food Biophysics. 10(3): 316-323.

 

6.2 Books and book chapters (Selected)

1.    Cheong LZ, Xu X. (2019) Rice bran and rice bran oil: Chemistry, processing and utilization. Academic Press and AOCS Press.

2.    Xu X, Guo Z, Cheong LZ. (2016) Ionic liquid in lipid processing and analysis: Opportunities and Challenges. AOCS Press.

3.    Kahveci D, Cheong LZ, Falkeborg M, Panpipat W, Xu X. (2013) Oxidative stability of enzymatically processed oils and fats. Lipid oxidation: challenges in food system. AOCS Press.

4.    Cheong LZ, Guo Z, Fedosov SN, Lue BM, Jala RCR, Guzel G, Xu X. (2012) Enzyme as biocatalysts for lipid-based bioproducts processing. In: Durford N (editor). Bioproduct Processing. Wiley Blackwell Food Science. pp. 333-358.

5.    Cheong LZ, Guo Z, Lue BM, Panpipat W, Miklos R, Shuang S, Xu X. (2011) Surface active lipids as encapsulation agents and delivery vehicle. In: Ahmad, M. Lipids in Nanotechnology. AOCS Press. pp.15-51.