Dr Lirong Cheng staff profile picture

Contact details +6469517294

Dr Lirong Cheng PhD

Postdoctoral Fellow (Food Protein Functionality and Applications)

Riddet Institute

Professional

Contact details

  • Ph: 0210 825 0048
    Location: Te Ohu building
    Campus: Manawatu

Qualifications

  • Doctor of Philosophy - Massey University (2022)

Research Expertise

Research Interests

Emulsion, Plant proteins; Seaweed; Food nanotechnology; Small angle scattering

Thematics

Future Food Systems

Area of Expertise

Field of research codes
Engineering (090000): Food Chemistry and Molecular Gastronomy (excl. Wine) (090801): Food Processing (090805): Food Sciences (090800):
Nanotechnology (100700): Technology (100000)

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 0 1

Research Outputs

Journal

Cheng, L., De Leon-Rodriguez, LM., Gilbert, EP., Loo, T., Petters, L., & Yang, Z. (2024). Self-assembly and hydrogelation of a potential bioactive peptide derived from quinoa proteins. International Journal of Biological Macromolecules. 259
[Journal article]Authored by: Cheng, L., Loo, T.
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Yang, Z., & Cheng, L. (2024). Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs. Food Biophysics. 19(1), 160-171
[Journal article]Authored by: Cheng, L.
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1
Cheng, L., Ye, A., Yang, Z., Hemar, Y., & Singh, H. (2023). Formation and properties of highly concentrated oil-in-water emulsions stabilised by emulsion droplets. Food Hydrocolloids. 145
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
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3
Hu, Y., Cheng, L., Lee, SJ., & Yang, Z. (2023). Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 671
[Journal article]Authored by: Cheng, L., Lee, S.
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6
Yang, Z., Cheng, L., de Campo, L., Gilbert, EP., Mittelbach, R., Luo, L., . . . Hemar, Y. (2023). Microstructural evolution during acid induced gelation of cow, goat, and sheep milk probed by time-resolved (ultra)-small angle neutron scattering. Food Hydrocolloids. 137
[Journal article]Authored by: Cheng, L., Ye, A.
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4

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Wang, X., Cheng, L., Wang, H., & Yang, Z. (2022). Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions. Current Research in Food Science. 5, 2061-2069
[Journal article]Authored by: Cheng, L.
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11
Cheng, L., Ye, A., Yang, Z., Gilbert, EP., Knott, R., de Campo, L., . . . Singh, H. (2022). Small-angle X-ray scattering (SAXS) and small-angle neutron scattering (SANS) study on the structure of sodium caseinate in dispersions and at the oil-water interface: Effect of calcium ions. Food Structure. 32
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
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10
Luo, L., Cheng, L., Zhang, R., & Yang, Z. (2022). Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates. Food Structure. 32
[Journal article]Authored by: Cheng, L.
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30
Patole, S., Cheng, L., & Yang, Z. (2022). Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels. Food Biophysics.
[Journal article]Authored by: Cheng, L.
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23
Yang, Z., de Campo, L., Gilbert, EP., Knott, R., Cheng, L., Storer, B., . . . Hemar, Y. (2022). Effect of NaCl and CaCl<inf>2</inf> concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels. Food Hydrocolloids. 124
[Journal article]Authored by: Cheng, L.
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44
1
Cheng, L., Ye, A., Hemar, Y., & Singh, H. (2022). Modification of the interfacial structure of droplet-stabilised emulsions during in vitro dynamic gastric digestion: Impact on in vitro intestinal lipid digestion. Journal of Colloid and Interface Science. 608, 1286-1296
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
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17
Zhang, R., Cheng, L., Luo, L., Hemar, Y., & Yang, Z. (2021). Formation and characterisation of high-internal-phase emulsions stabilised by high-pressure homogenised quinoa protein isolate. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 631
[Journal article]Authored by: Cheng, L.
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31
1
Cheng, L., Ye, A., Hemar, Y., Gilbert, EP., De Campo, L., Whitten, AE., . . . Singh, H. (2019). Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- And Ultra-Small-Angle Neutron Scattering. Langmuir. 35(37), 12017-12027
[Journal article]Authored by: Cheng, L., Singh, H., Ye, A.
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21
11
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Consultancy and Languages

Languages

  • English
    Last used: Everyday
    Spoken ability: Excellent
    Written ability: Excellent
  • Mandarin
    Last used: Everyday
    Spoken ability: Excellent
    Written ability: Excellent

Teaching and Supervision

Contact Supervisor

Summary of Doctoral Supervision

Position Current Completed
Co-supervisor 1 0

Current Doctoral Supervision

Co-supervisor of:

  • Yinxuan Hu - Doctor of Philosophy
    Structuring of plant protein-based systems