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。

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

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。

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