Expertise:
- Functional Ingredient and Food Structure Innovation
- Food Instrumentation, Quality, and Smart Applications
Cheng is an associate professor in in Food Technology. She obtained both her BTech and PhD in Food Technology from Universiti Sains Malaysia. Her research is focused on advancing sustainable and functional food systems through ingredient innovation and analytical science. She develops value-added food products and structures by modifying plant-based materials—such as hydrocolloids, proteins, and fats. With a strong foundation in food chemistry and instrumental analysis, her work bridges formulation and functionality, contributing to clean-label development and improved textural systems. She aims to integrate scientific precision with industry relevance to support the future of plant-based and health-driven food innovations
Additional Links
- https://orcid.org/0000-0002-0386-8599
- Researcher ID: G-1717-2010
- Author ID (Scopus): 15824798900
- Google Scholar ID: 9IEFW3QAAAAJ
