- 程永强导师简介 -
基本信息
目前指导研究生
在籍
- 博士研究生3人 （其中 2012级:1 2014级:1 2015级:1） 硕士研究生6人 （其中 2014级:3 2015级:3）
不在籍
- 博士研究生 0人 硕士研究生20人 （其中 2007级:1 2008级:2 2009级:3 2010级:5 2011级:3 2012级:3 2013级:3）
个人简历
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。
1996年7月-至今 中国农业大学教师
1998年10月 日本筑波大学留学
2004年毕业于日本筑波大学，获博士学位。
遴选学科专业
不公开
论文与专著
Lihong Han, Yongqiang Cheng, Shuang Qiu, Eizo Tatsumi, Qun Shen, Zhanhui Lu, Lite Li, 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
Lihong Han, Yun Zhou, Eizo Tatsumi, Qun Shen, Yongqiang Cheng, Lite Li, Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour, Food Bioprocess Technol., DOI 10.1007/s11947-012-0831-8
Junfan Chen, Desheng Liu, Bo Shi, Hai Wang, Yongqiang Cheng, Wenjing Zhang, Xiaozhong Hu, Xuebing Xu, Optimization of hydrolysis conditions for the production of glucomanno-oligosaccharides from konjac using b-mannanase by response surface methodology, Carbohydrate Polymers, online, (DOI) (Corresponding Author, IF3.628)
Jinlong Li, Zhihong Qiao, Eizo Tatsumi, Masayoshi Saito, Yongqiang Cheng, Lijun Yin, 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) (Corresponding Author, IF3.703)
Jinlong Li, Zhihong Qiao, Eizo Tatsumi, Masayoshi Saito, Yongqiang Cheng, Lijun Yin, 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) (Corresponding Author, IF3.703)
Xiaozhong HU, Jun-Feng Fan, Yong-Qiang Cheng, Lite Li, Functional Properties of Microbial Transglutaminase Modified Soybean Glycinin and β-Conglycinin, International Journal of Food Engineering, 2011, Volume 7, Issue 2, Article 4 (Corresponding Author, SCI)
Jin-Long Li, Yong-Qiang Cheng, Pan Wang, Wen-Ting Zhao, Li-Jun Yin, Masayoshi Saito, 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 (SCI收录)
Wang Li-Jun, Cheng Yong-Qiang, Yin Li-Jun, Bhandari Bhesh, Saito Masayoshi, Li Li-Te, Changes During Processing and Sodium Chloride Supplementation on the Physical and Chemical Properties of Douchi，International Journal of Food Properties, 13: 1, 131-141，2010
Li Feng-Juan, Yin Li-Jun, Cheng Yong-Qiang, Saito Masayoshi, Yamaki Kohji, Li Li-Te, Angiotensin I-Converting Enzyme Inhibitory Activities of Extracts from Commercial Chinese Style Fermented Soy paste, JARQ, 44 (2), 167–172 (2010)
Cheng yongqiang, Zhu Yun-Ping, Hu Qing, Li Li-Te, Saito Masayoshi, Zhang Shi-Xiang, Yin Li-Jun, Production of Sufu, a Traditional Chinese Fermented Soybean Food, by Fermentation with Mucor favus at Low Temperature, Food Sci. & Technology Research, 15(4), 347-352, 2009 (SCI收录，第一作者)
近五年承担的主要项目
完成主持国家“十一五”科技支撑计划课题1项（《沙棘叶黄酮生物转化技术关键技术研究》（2007BAD83B03）），子课题2项，主持国家自然科学基金2项（**和**），正在主持“十二五”科技支撑计划子课题1项，参加1项。
入选2010年教育部新世纪优秀人才，2011年北京市组织部优秀人才项目
承担的教学工作
本科生全校公选《食品防伪与鉴别》、食品学院本科生选修课《功能食品》、《发酵食品学》等；研究生《工程硕士实验》
