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教授

程永强

发布日期:2012-05-17   浏览次数:

姓名程永强 
性别
出生日期1972年10月3
籍贯安徽
民族
学历/学位博士
职称教授

联系方式

电话: 010-62737424

传真: 010-62737424

E-mail: chengyq@cau.edu.cn

通信地址:100083北京市海淀区清华东路17号40信箱

 

 

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

 

主要研究方向

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;

 

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。

 

代表著作与论文

已在国内外核心期刊上共发表论文100余篇,其中SCI检索论文40余篇(第一作者和通讯作者15篇),主编:《大豆食品安全标准化生产》;参编:《食品原料学》;《新型饲料添加剂开发与应用》,《日本饲料法规》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

 

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