程永强 - 中国农业大学 - 食品科学与营养工程学院

个人简介

学习工作经历 1993年毕业于原北京农业工程大学（现中国农业大学东校区）食品工程专业，获工学学士学位 1996年毕业于中国农业大学食品科学与工程专业，获工学硕士学位 2004年毕业于日本筑波大学，获博士学位现任职务（社会兼职等）中国农业工程学会农产品加工与贮藏分会常务理事兼副秘书长北京农业工程学会副秘书长主要科研项目已经主持参加完成多项国家与省部级科研项目，完成主持国家“十一五”科技支撑计划课题1项（2007BAD83B03），子课题2项，主持国家自然科学基金2项（30972286和31171739），参加2项，正在主持“十二五”科技支撑计划子课题1项，参加1项教学工作主讲课程有《食品防伪与鉴别》、《发酵食品学》等奖励及其它获得北京市科技进步三等奖1项

研究领域

食品物性评价；天然产物提取，功能食品的评价与开发；粮食加工；酶在农产品综合加工利用中的应用

近期论文

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Zhou Yun, Cao Hui, Hou Man, Nirasawa Satoru, Eizo Tatsumi, Foster Tim J., Cheng Yongqiang*, Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour, Food Research International, doi: 10.1016/j.foodres.2013.02.002, in press Chen Junfan, Liu Desheng, Shi Bo, Wang Hai, Cheng Yongqiang*, Zhang Wenjing, Optimization of hydrolysis conditions for the production of glucomanno-oligosaccharides from konjac using -mannanase by response surface methodology, Carbohydrate Polymers, 93:81-88, 2013 Han Lihong, Cheng Yongqiang, Qiu Shuang, Tatsumi Eizo, Shen Qun, Lu Zhanhui, Li Lite, The Effects of Vital Wheat Gluten and Transglutaminase on the Thermomechanical and Dynamic Rheological Properties of Buckwheat Dough, Food Bioprocess Technol., DOI 10.1007/s11947-011-0738-9 Li Jinlong, Qiao Zhihong, Tatsumi Eizo, Saito Masayoshi, Cheng Yongqiang*, Yin Lijun*, A Novel Approach to Improving the Quality of Bittern-Solidified Tofu byW/O Controlled-Release Coagulant. 1: Preparation of W/O Bittern Coagulant and Its Controlled-Release Property, Food Bioprocess Technol., in press, (DOI 10.1007/s11947-012-0896-4) Li Jinlong, Qiao Zhihong, Tatsumi Eizo, Saito Masayoshi, Cheng Yongqiang*, Yin Lijun*, A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 2: Using the Improved Coagulant in Tofu Processing and Product Evaluation, Food Bioprocess Technol., in press, DOI 10.1007/s11947-012-0849-y Hu Xiaozhong, Fan Jun-Feng, Cheng Yong-Qiang*, Li Lite, Functional Properties of Microbial Transglutaminase Modified Soybean Glycinin and β-Conglycinin, International Journal of Food Engineering, 2011, Volume 7, Issue 2, Article 4 Li Jin-Long, Cheng Yong-Qiang, Wang Pan, Zhao Wen-Ting, Yin Li-Jun, Saito Masayoshi, A novel improvement in whey protein isolate emulsion stability: Generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase, Food Hydrocolloids, 26 (2012) 448-455 Lu xin, Lu Zhanhui, Cheng yongqiang*, Li lite, Effect of preheating temperature and Calcium ions on the properties of cold-set soybean, Food Research International, 43 (2010) 1673–1683 （Corresponding Author, IF3.150） Cheng Yong-Qiang, Zhu Yun-Ping, Hu Qing, Li Li-Te, SaitoMasayoshi, Zhang Shi-Xiang, Yin Li-Jun, Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation With Mucor flavus at Low Temperature，International Journal of Food Properties, 14:629–639, 2011