Honours

1.  Marquis Who's Who in the world: 2009
2.  International Biographical Centre: Top 100 Scientists of 2009

1.  Cheison S.C and U. Kulozik (2011). Chapter 5: LC-MS(/MS) of Trypsin hydrolysed Proteins. In: Letzel, T (Ed.). Protein and peptide analysis by LC-MS: Experimental strategies. Royal Chemical Society, Cambridge, UK. Pp 352, ISBN: 1849731829
2.  
   Hydrolysis in a Tangential Flow Filter Enzymatic Membrane Reactor: Optimised and Stabilised Continuously Recircled Membrane Reactor for whey protein hydrolysis Published by VDM Verlag Dr. Müller (January 8, 2009), 148 pages.

2011

1. E. Leeb, Kulozik, U. and Cheison S. C. (2011). Thermal pre-treatment of β-Lactoglobulin as a tool to steer enzymatic hydrolysis and control the release of peptides. Procedia Food Science, 1: 1540-1546
2. Cheison S. C., J. Brand, E. Leeb and Kulozik, U (2011). Analysis of the effect of temperature changes combined with different alkaline pH on the β-lactoglobulin trypsin hydrolysis pattern using MALDI-TOF-MS/MS. Journal of Agricultural and Food Chemistry, 59(5): 1572-1581
3. Cheison S. C., M-Y. Lai, E. Leeb and Kulozik, U (2011). Hydrolysis of beta-lactoglobulin by trypsin under acidic pH and analysis of the hydrolysates with MALDI-TOF-MS/MS. Food Chemistry 125(4):1241-1248
4.  
    
   Cheison S. C., E. Leeb, J. Toro-Sierra and Kulozik, U (2011). Influence of hydrolysis temperature and pH on the selective trypsinolysis of whey proteins and potential recovery of native alpha-lactalbumin. International Dairy Journal 21(3): 166-171
5. Cheison, S. C., M. Elena Leeb, Thomas Letzel, Ulrich Kulozik (2011). Influence of the buffer type and concentration on the peptide composition of trypsin hydrolysates of b-lactoglobulin Food Chemistry 125(1):121-127

2010

1. Cheison, S. C., M. Schmitt, Elena Leeb, Thomas Letzel, Ulrich Kulozik (2010). Influence of the temperature and the degree of hydrolysis on the peptide composition of trypsin hydrolysates of b-lactoglobulin: Analysis by LC-ESI-TOF/MS. Food Chemistry 121(2):457-467
2.  
   S. M. Kamau, Cheison, S. C., et al (2010). Alpha-Lactalbumin: Its Production Technologies and Bioactive Peptides. Comprehensive Reviews in Food Science and Food Safety 9(2):197-212

2009

2007

1.  
   Cheison, S. C., Wang, Z. and Xu, S. Y. (2007). Use of macroporous adsorption resin for simultaneous desalting and debittering of whey protein hydrolysates -International Journal of Food Science & Technology, 42(10): 1228-1239
2. Cheison, S. C., Wang, Z. and Xu, S. Y. (2007). Preparation of whey protein hydrolysates using a single- and two-stage enzymatic membrane reactor and their immunological and antioxidant properties: Characterization by multivariate data analysis. Journal of Agricultural and Food Chemistry, 55(10): 3896-3904
3. Cheison, S. C., Wang, Z. and Xu, S. Y. (2007). Multivariate strategy in screening of enzymes to be used for whey protein hydrolysis in an enzymatic membrane reactor- International Dairy Journal, 17(4): 393-402
4. Cheison, S. C., Wang, Z. and Xu, S. Y. (2007). Use of response surface methodology to optimise the hydrolysis of whey protein isolate in a tangential flow filter membrane reactor- Journal of Food Engineering, 80(4): 1134-1145

2006

1. Cheison, S. C., Wang, Z. and Xu, S. Y. (2006). Hydrolysis of whey protein isolate in a tangential flow filter membrane reactor-II: Characterisation for the fate of the enzyme by multivariate data analysis- Journal of Membrane Science, 286(1-2): 322-332.
2. Cheison, S. C., Wang, Z. and Xu, S. Y.(2006). Hydrolysis of whey protein isolate in a tangential flow filter membrane reactor-I: Characterisation of permeate flux and product recovery by use of multivariate data analysis- Journal of Membrane Science, 283(1-2): 45-56
3. Cheison, S. C., 王璋,许时婴. (2006). 大孔吸附树脂提取苦味乳清蛋白水解物及其功能性质和生物活性的研究.食品科学, 27(8): 103-107

2003

1. Cheison, S. C. and Wang, Z. (2003). Bioactive Milk Peptides: Redefining the Food-Drug Interphase- Review. Paper 1: Antimicrobial and Immunomodulating Peptides. African Journal of Food, Nutrition Science, Agriculture and Development, 3(1): 29-38