个人简介：

  曹昌伟，男，汉族，中共党员，博士，硕导，云南省兴滇英才青年人才，云南省科技特派员。2022年6月毕业于四川农业大学畜产品质量与安全专业，获农学博士学位，2022年8月五层次人才引进西南林业大学生命科学学院食品科学与工程教研室工作。承担本科生《食品机械与设备》、《食品包装学》，研究生《食品加工新技术研究进展》等课程。

研究领域：林畜食品加工、食品营养与功能评价。

代表性论文：

  1. Wang H, Zhang Z, Wu B, Deng Y, Luo Y, Liu Y, Kan H, Cao C. Extraction technology determines the properties of bamboo shoots dietary fiber and its application in chicken mince gels - systematic analysis. Food Hydrocolloids, 2025,160:110776.

  2. Wang H, Wu B, Zhang M, Chen L, Liu Y, Li Z, Li Z, Kan K, Cao C. Comparative analysis of drying characteristics, physicochemical properties and volatile flavor components of Dendrocalamus brandisii shoots under four drying techniques. LWT-Food Science and Technology, 2024, 205:116509.

  3. Wang H, Wu B, Zhang J, Liu Y, Zhang M, Chen L, Zhao W, Kan H, Cao, C. Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup. Food Chemistry: X, 2024,21: 101140.

  4. Wang H, Su Y, Hu X, Wu B, Liu Y, Kan H, Cao C. Integrated Transcriptomic and Proteomic Analysis of Nutritional Quality-Related Molecular Mechanisms in “Longjia”, “Yangpao”, and “Niangqing” Walnuts (Juglans sigillata).International Journal of Molecular Sciences, 2024, 25(21):11671.

  5. Cao C, Xiao Z, Ge C, Wu Y. Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems-a comprehensive review[J]. Critical Reviews in Food Science and Nutrition, 2021, 62(31):8703-8727.

  6. Cao C, Xiao Z, Wu Y, Ge C. Diet and Skin Aging—From the Perspective of Food Nutrition[J]. Nutrients, 2020, 12(3): 870.  

  7. Cao C, Xiao Z, Tong H, Liu Y, Wu Y, Ge C. Oral Intake of Chicken Bone Collagen Peptides Anti-Skin Aging in Mice by Regulating Collagen Degradation and Synthesis, Inhibiting Inflammation and Activating Lysosomes[J]. Nutrients, 2022, 14(8): 1622.

  8. Cao C, Xiao Z, Ge C, Wu Y. Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review[J]. Food Reviews International, 2020, 38(3): 313-334.

  9. Cao C, Wang H, Zhang J, Kan H, Liu Y, Guo L, Tong H, Wu Y, Ge C. Effects of Extraction Methods on the Characteristics, Physicochemical Properties and Sensory Quality of Collagen from Spent-Hens Bones[J]. Foods,2023, 12(1): 202.

  10. Cao C, Xiao Z, Tong H, Tao X, Gu D, Wu Y, Xu Z, Ge C. Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat[J]. Food and Bioproducts Processing, 2021, 125:193-203.

  11. Tong H, Cao C, Du Y, Liu Y, Huang W. Ultrasonic‐assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality[J]. International Journal of Food Science and Technology, 2022, 57(5): 2906-2917.

  12. 佟荟全,杨丽芳,肖志超,曹昌伟.超声联合滚揉腌制对鸡胸肉品质的影响研究[J].核农学报,2022,36(04): 777-787.

项目情况：

  1. 竹笋及竹笋活性成分对鸡肉制品品质影响及机理研究。西南林业大学科研启动项目，在研，主持；

  2. 竹笋品质特征及竹笋添加对鸡汤品质和风味影响。云南省教育厅科学研究基金项目，在研，主持；

  3. 竹笋膳食纤维对鸡肉蛋白性能的影响及机制研究。云南省科技厅农业联合面上项目，在研，主持。

  4. 云南省生物种业和农产品精深加工专项，云南维西糯山药贮藏保鲜及高值化关键技术研究，在研，参与。

  5. 横向项目，西双版纳港埠农业有限公司甜笋系列产品研发项目，在研，主持。

电子邮箱：ccwylf1111@swfu.edu.cn