姓 名：曹霞敏
职 称：副教授
职 务：食品系副主任
电 话：15190062400
Email：caoxiamin@163.com
所属课题组：水产动物营养
研究方向：水产动物营养、水产品加工
个人简历：
2019.07-至今 苏州大学基础医学与生物科学学院 食品质量与安全系 副教授
2013.08-2019.06 苏州大学基础医学与生物科学学院 食品质量与安全系 讲师
2008.09-2013.07 中国农业大学食品科学与营养工程学院 农产品加工及贮藏工程 博士
2004.09-2008.07 中国农业大学食品科学与营养工程学院 食品科学与工程 学士
承担项目：
国家自然科学基金青年项目，超高压草莓汁贮藏期间的非酶褐变机制研究（31701615），2018.01-2020.12
苏州市科技计划项目，非淀粉多糖诱导草鱼脂肪肝的机制研究（SNG2020060），2020.07-2023.06
横向项目，2020年苏州市食品安全白皮书编写，2021.01-2021.12
横向项目，吴中区市场食品安全监督检测的规范化建设，2017.08-2018.07
横向项目，吴中区农贸市场检测室的规范化建立，2016.11-2017.10
代表论著:
(1) Chunfang Cai*; Shengjie Ren; Guangtong Cui; Qin Ni; Xinyue Li; Yunhe Meng; Zijing Meng; Junbiao Zhang; Xiong Su; Huangen Chen; Rong Jiang; Jianqiao Lu; Yuantu Ye; Xiamin Cao*; Short-term stress due to dietary pectin induces cholestasis, and chronic stress induces hepatic steatosis and fibrosis in yellow catfish, Pelteobagrus fulvidraco, Aquaculture, 2020(516), 734607.
(2) Qin Ni; Chunfang Cai*; Shengjie Ren; Junbiao Zhang; Yijun Zhao; Xinyi Wei; Yiyang Ge; Chengrui Wang; Wenjian Li; Ping Wu; Yuantu Ye; Xiamin Cao*; Pectin and soybean meal induce stronger inflammatory responses and dysregulation of bile acid (BA) homeostasis than cellulose and cottonseed meal, respectively, in largemouth bass (Micropterus salmoides), which might be attributed to their BA binding capacity, Aquaculture Research,2021, 15140.
(3) Chunfang Cai*; Jie He; Wen Chen; Junbiao Zhang; Qianqian Wang; Xuehong Song; Yuantu Ye; Yongling Wang; Ping Wu; Xiamin Cao*;Biological manipulation of eutrophication in West Yangchen Lake. Aquaculture and Fisheries, 2019(4), 190-197.
(4) Xiamin Cao*; Chunfang Cai; Yongling Wang; Xiaojian Zheng; Effects of ultrasound processing on physicochemical parameters, antioxidants, and color quality of bayberry juice. Journal of Food Quality, 2019, 7917419.
(5) Xiamin Cao*; Chunfang Cai; Yongling Wang; Xiaojian Zheng; The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments, Innovative Food Science and Emerging Technoloies, 2018, 45, 169-178.
(6) Xiamin Cao*; Yongtao Wang; Xiaojun Liao; Xiaosong Hu; Characterization of physico-chemical and bio-chemical compositions of selected four strawberry cultivars, Journal of Applied Botany and Food Quality, 2018, 91, 155-162.
(7) Xiamin Cao; Fengxia Liu; Jihong Wu; Xiaojun Liao*; Xiaosong Hu. Effects of high hydrostatic pressure combined with blanching on microorganisms and quality attributes of cloudy and clear strawberry juices. International Journal of Food Properties. 2014, 17, 1900-1920.
(8) Xiamin Cao; Xiufang Bi; Wenshu Huang; Jihong Wu; Xiaosong Hu; Xiaojun Liao*. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innovative Food Science and Emerging Technoloies. 2012, 16, 181-190.
(9) Xiamin Cao; Yan Zhang; Fusheng Zhang; Yongtao Wang; Jianyong Yi; Xiaojun Liao. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. Journal of the Science of Food and Agriculture. 2011, 91, 877-885.