Mr. Bin Peng BSc, MSc
PhD Candidate Department of Plant SciencesI am a Ph.D. candidate in Nutrition and Food Hygiene at Nanchang University, China. My research area is the modification and application of structural lipids. I focus on lipid quality and utilization, specially modified lipids using chemical, enzymatic or biological methods. During September 2015 to 2019, I worked in the State Key Laboratory of Food Science and Technology, Nanchang University as a Lab Assistant. I managed the GC and HPLC analysis of samples including plant extracts and oils. I am currently a visiting student at the University of Saskatchewan.
- Address
- 6E64, Agriculture Building
Research Area(s)
- Structured lipid, function oil, medium and long chain triacylglycerol, fatty acid, Lipid Quality and Utilization
Publications and Conference presentations
Bin Peng, Jian-Yuan Yang, Xian-Biao Liu, Jiang-Ning Hu, Liu-Feng Zheng, Jing Li, Ze-Yuan Deng. (2020) Enzymatic Synthesis of 1,3-oleic-2-medium Chain Triacylglycerols and Strategy of Controlling Acyl Migration: Insights from Experiment and Molecular Dynamics Simulation. International Journal of food properties. 23(1), 1082-1096. doi:10.1080/10942912.2020.1775645.
Bin Peng, Fang Chen, Xian-Biao Liu, Jiang-Ning Hu, Liu-Feng Zheng, Jing Li, & Ze-Yuan Deng. (2019) Trace water activity could improve the formation of 1, 3-oleic-2-medium chain-rich triacylglycerols by promoting acyl migration in the lipase RM IM catalyzed interesterification. Food Chemistry, 2019: 126130. doi:10.1016/j.foodchem.
Bin Peng, Chao-Yue Xiong, Yao Huang, Jiang-Ning Hu, Xue-Mei Zhu, & Ze-Yuan Deng. (2018). Enzymatic Synthesis of Polyglycerol Fatty Acid Esters and Their Application as Emulsion Stabilizers. Journal of Agricultural and Food Chemistry, 66(30), 8104–8113. doi:10.1021/acs.jafc.8b00222.
Bin Peng, Chen-Fei Zhuo, Jing Li, Jiang-Ning Hu, Ze-Yuan Deng. Mixed oil fatty acid mathematical relationship in the application of the edible blend oil and cooking oil adulteration detection. China oils and fats. 2017, 05. (In Chinese)
Bin Peng, Hong-Yan Li, Ze-Yuan Deng. Degradation of anthocyanins in foods during heating process and its mechanism. Journal of Food Safety & Quality, 2016, 7(10):3851-3858. (In Chinese)
HONORS AND AWARDS
- ISO9000 and ISO22000 Quality Management System Certification.
- National Primary Scholarship for master's degree (2015-2016)
- National First-class scholarship for master's degree (2016-2017)
- National First-class scholarship for doctoral's degree (2017-2018)
- National First-class scholarship for doctoral's degree (2018-2019)