人物經歷
學習經歷
1993年畢業於原北京農業工程大學（現中國農業大學東校區）食品工程專業，獲工學學士學位。
1996年畢業於中國農業大學食品科學與工程專業，獲工學碩士學位。
2004年畢業於日本筑波大學，獲博士學位。
社會兼職
中國農業工程學會農產品加工與貯藏分會常務理事兼副秘書長；
北京農業工程學會副秘書長。
研究方向
食品物性評價；天然產物提取，功能食品的評價與開發；糧食加工；酶在農產品綜合加工利用中的套用。
主要貢獻
主要科研項目
已經主持參加完成多項國家與省部級科研項目，完成主持國家“十一五”科技支撐計畫課題1項（2007BAD83B03），子課題2項，主持國家自然科學基金2項（30972286和31171739），參加2項，正在主持“十二五”科技支撐計畫子課題1項，參加1項。
著作與論文
已在國內外核心期刊上共發表論文100餘篇，其中SCI檢索論文40餘篇（第一作者和通訊作者15篇），主編：《大豆食品安全標準化生產》；參編：《食品原料學》；《新型飼料添加劑開發與套用》，《日本飼料法規》等。
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.
獲獎記錄
獲得北京市科技進步三等獎1項 。
