**Hao Cheng**

Hao Cheng is an associate professor in the State Key Laboratory of Food Science and Technology at Jiangnan University. He obtained his master's degree in food engineering at the School of Food Science and Technology, Jiangnan University in 2016. He studied in the faculty of agriculture, life and environmental sciences at the University of Alberta as a visiting scholar from September 2018 to October 2019. He obtained his Ph.D. in food science and technology at the School of Food Science and Technology, Jiangnan University in 2020. Since 2020, he has been an associate professor of the State Key Laboratory of Food Science and Technology at Jiangnan University. His research mainly focuses on protein structure–function relationships, biopolymer-based nutraceutical delivery systems, and development of functional foods.
