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导师姓名:曹锦轩
性别:
人气指数:9517
所属院校:宁波大学
所属院系:海洋学院
职称:副研究员
导师类型:
招生专业:食品科学、水产养殖、食品工程、食品加工与安全
研究领域:

农畜产品加工、水产资源化学(博士)

研究领域:

农畜产品加工、水产资源化学(博士) [收起]

通讯方式 :
办公电话:18758823803
电子邮件:caojinxuan@nbu.edu.cn
个人简述 :

曹锦轩,男,1982年5月出生,副教授,博士生导师,国家自然科学基金、浙江省自然科学基金项目通讯评审专家,浙江省杰出青年科学基金、浙江省“151”人才,浙江省高校中青年学科带头人,浙东青年学者特聘,宁波市重点高层次人才,宁波市“拔尖人才”计划入选者。2010年毕业于南京农业大学食品科技学院,获得博士学位。2014年3月-2015年3月,国家公派,赫尔辛基大学肉类研究室访问学者。中国畜产加工研究会会员,曾担任国家肉品质量安全控制工程技术研究中心“肌肉生化与肉品品质研究组”组长。

近五年以第一或通讯作者在Biosensors and Bioelectronics(IF=7.8)、Food Chemistry、Frontiers in Microbiology、Food Research International、Meat Science、Animal、Journal of Animal Science、Poultry Science、农业工程学报等期刊发表SCI、EI论文31篇,授权国家发明专利25项,副主编科学出版社十二五教材《畜产食品工艺学》和《畜产食品工艺学实验指导》,2013年获浙江省科技进步二等奖、宁波市科技进步二等奖各1项,2017年荣获国家教育部科技进步一等奖(排名第二)。

目前研究领域主要有:肉品质改善的生理生化机制、骨骼肌蛋白基功能材料制备与应用、低盐即食干腌火腿研发、酱卤肉制品、老卤汤风味形成与吸附、传统特色肉产品现代化改造与装备提升、西式系列功能性糜类肉制品开发。

课题组提倡“华为”式狼性文化,以培养肉制品加工与质量控制领域国际顶尖人才为目标,对每一位研究生均管理严格,特设立“战神基金”奖励发表5篇SCI论文的同学,课题组毕业的青年学术精英,可以推荐至欧美国家以及国内上海交大、南京农业大学、中国农业大学、江南大学、四川大学等单位继续深造,应用才俊保送至世界500强合资企业、国内上市、大型肉制品集团工作。2018年毕业生楼宵玮和林俊杰同学,已分别收到加拿大萨省大学(奖学金3.4万加元/年)和新西兰奥克兰大学(奖学金2.7万新元/年)全额奖学金读博邀请。

科研工作 :

1. Changyu Zhou, Ying Wang, Daodong Pan, Yangying Sun, *Jinxuan Cao, The effect of Cytochalasin B and Jasplakinolide on depolymerization of actin filaments in goose muscles during postmortem conditioning, Food Research International, 90, pp 1-7, 2016/12.

2. Changyu Zhou, Ying Wang, Daodong Pan, Yangying Sun, *Jinxuan Cao, The effect of ATP marination on the depolymerization of actin filament in goose muscles during postmortem conditioning, Poultry Science, 2017. accept

3. Jinxuan Cao, Xiaoling Yu, Moohamood Ammar Khan, Junhua Shao, Yang Xiang, *Guanghong Zhou, The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus during postmortem conditioning. Animals, 6(6), pp 1018-1022, 2012/6.

4. Jinxuan Cao, Changrong Ou, Yufeng Zou, Keping Ye, Qiuqin Zhang, Moohamud Ammar Khan, Daodong Pan, *Guanghong Zhou,Activation of caspase-3 and its correlation with shear force in bovine skeletal muscles during postmortem conditioning, Journal of Animal Science, 91(9), pp 4547-4552, 2013/9.

5. Jinxuan Cao, Guanghong Zhou, Yuan Liu, Guozhou Liao, Qiuqin Zhang, Keping Ye, Daodong Pan, *Changrong Ou,Activation of caspase-9 and its influencing factors in beef during conditioning, Animals, 8(3), pp 504-509, 2014/3/2.

6. J. Cao, W. Sun, G. Zhou, X. Xu, Z. Peng and Z. Hu, Morphological and biochemical assessment of apoptosis in different skeletal muscles of bulls during conditioning. Journal of Animal Science, 2010, 88(10):3439-44

7. Xuan Li, Yangying Sun, Daodong Pan, Ying Wang, Jinxuan Cao *, The effect of CaCl2 marination on the tenderizing pathway of goose meat during conditioning, Food Research International, DOI: 10.1016/j.foodres.2017.09.014

8.Jing Zhang, Ke-Ping Ye, Xin Zhang, Dao-Dong Pan, Yang-Ying Sun, *Jin-Xuan Cao, Antibacterial activity and mechanism of action of black pepper essential oil on meat-borne Escherichia coli, Frontiers in Microbiology. 2017, Vol. 7, 2094.

9. Jing Zhang, Ying Wang, Dao-Dong Pan, *Jin-Xuan Cao, Xing-Feng Shao, Yin-Ji Chen, Yang-Ying Sun, Chang-Rong Ou,Effect of black pepper essential oil on the quality of fresh pork during storage,Meat Science, 117, pp 130-136, 2016/7.

10. Zhanlong Mei, Wei Qu, Yi Deng, Huaqin Chu, *Jinxuan Cao, Feng Xue, Lei Zheng, Hani Said El-Nezamic, Yucheng Wu, *Wei Chen, One-step signal amplified lateral flow strip biosensor for ultrasensitive and on-site detection of bisphenol A (BPA) in aqueous samples, Biosensors & Bioelectronics, 2013, 49C:457-461

11. *Pan Daodong, Cao Jinxuan, Guo Huiqing, Zhao Bo, Studies on purification and the molecular mechanism of a novel ACE inhibitory peptide from whey protein hydrolysate, Food Chemistry, 130(1), pp 121-126, 2012/1/1.

12. Shen, Qi, Zhao, Jinming, *Du, Caifu, Xiang, Yang, *Cao, Jinxuan, Qin, Xinrong, Genome-scale identification of MLO domain-containing genes in soybean (Glycine max L. Merr.), Genes & Genetic Systems, 87(2), pp 89-98, 2012/4.

13. Xiaojing Du, Yangying Sun, Daodong Pan, Ying Wang, Changrong Ou, *Jinxuan Cao, Changes of structure and in vitro digestibility of myofibrillar proteins from Nanjing dry-cured duck during processing, Journal of The Science of Food and Agriculture, 2017, accept

14. Junjie Lin, Ying Wang, Dao-Dong Pan, *Jin-Xuan Cao, Physico-mechanical properties of gelatin films modified with Lysine, Arginine and Histidine, International Journal of Biological Macromolecules, 2017, DOI10.1016/j.ijbiomac.2017.11.015

15. Wang Ying, Jiang Ya-Ting, *Cao Jin-Xuan, Chen Yin-Ji, Sun Yang-Ying, Zeng Xiao-Qun, Pan Dao-Dong, Ou Chang-Rong, Gan Ning, Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production, Food Chemistry, 190卷, pp 33-40, 2016/1/1.

16. Tong Lv, Ying Wang, Daodong Pan, *Jinxuan Cao, Xin Zhang, Yangying Sun, Yinji Chen, Yuan Liu,Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin,Food Chemistry, 214卷, pp 710-716, 2017/1/1.

17. Jinxuan Cao, Changyu Zhou, Ying Wang, Yangying Sun, *Daodong Pan, The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle, Food Chemistry, 2017, DOI information: 10.1016/j.foodchem.2017.07.068

18. Yang Yang, Yangfang Ye, Ying Wang, Yangying Sun, Daodong Pan, *Jinxuan Cao, Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce, Food Chemistry, Volume 240, 1 February 2018, Pages 662-669

19. Changyu Zhou, Ying Wang, *Jinxuan Cao, Yinji Chen, Yuan Liu, Yangying Sun, Daodong Pan, Changrong Ou, The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing,Poultry Science, 95(9), pp 2160-2166, 2016/9/1.

20. Q. L. Yang, X. W. Lou, Y. Wang, D. D. Pan, Y. Y. Sun, *J. X. Cao, Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat, Poultry Science, 2017, 96(6):1963-1969

21. *Pan Daodong, Cao Jinxuan, Wang Lili, Zeng Xiaoqun, The influence of additives on properties of heat-induced gels from salt-soluble proteins extracted from goose, International Journal of Food Science and Technology, 47(1), pp 160-166

22. Yang Yang, Xin Zhang, Ying Wang, Daodong Pan, Yangying Sun, *Jinxuan Cao, Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing: Aroma generated from lipid oxidation in bacon (unsmoked), European Journal of Lipid Science and Technology, 2017, DOI: 10.1002/ejlt.201600512

23. Yang Yang, Yangfang Ye, Ying Wang, Daodong Pan, Yangying Sun, *Jinxuan Cao, Metabonomics profiling of marinated meat in soy sauce during processing, Journal of The Science of Food and Agriculture, 2017, DOI: 10.1002/jsfa.8596

24. Chang-Yu Zhou, Ying Wang, Dao-Dong Pan,*Jin-Xuan Cao, The effect of cooking temperatures on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham, Journal of the Science of Food and Agriculture, 2018, accept

25. Chang-Yu Zhou, Ying Wang, Dao-Dong Pan, *Jin-Xuan Cao, Yin-Ji Chen, Yuan Liu, Yang-Ying Sun, Chang-Rong Ou, The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing, Food Science and Biotechnology, 2017, 26: 679–687

26. Xiaowei Lou, Qiuli Yang, Yangying Sun, Daodong Pan, *Jinxuan Cao, The effect of microwave on the interaction of flavor compounds with G‐actin from grass carp (Catenopharyngodon idella), Journal of the Science of Food and Agriculture, 2017, DOI: 10.1002/jsfa.8325

27. Xiaowei Lou, Yangfang Ye, Ying Wang, Yangying Sun, Daodong Pan, *Jinxuan Cao, Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinasse-curing processes, Food Research International, 2018. DOI: 10.1016/j.foodres.2017.11.084

现在为Food chemistry、Journal of animal science、Meat science、Food Hydrocolloids、Food control、Food research international、Journal of food science、LWT-food science & technology、European Food Research and Technology、Animal、Poultry science、Process Biochemistry、Journal of Food Process Engineering、Journal of food processing and preservation、Animal science journal、Journal of food safety、Journal of food properties、Journal of the Science of Food and Agriculture、 Animal Feed Science and Technology、Journal of Food Engineering、《中国农业科学》、《食品科学》、《现代食品科技》、《高压物理学报》、《核农学报》等杂志特邀审稿人,累计评审SCI论文80篇以上。

1、第一主持,国家重点研发专项“中式传统肉制品绿色制造关键技术与装备研发及示范”(2016YFD0401500,专题,到账201万)

2、第一主持,国家自然科学基金“鹅肉ROS形成对宰后caspase介导细胞骨架蛋白降解的影响”(31101309,24万)

3、第一主持,国家自然科学基金“鹅肉成熟过程中微丝的解聚及其调控研究”(31471681,90万)

4、第一主持,浙江省杰出青年科学基金项目(LR18C200003,50万)

5、第一主持,国家星火计划“獭兔系列深加工产品开发及副产物综合利用”(2013GA701040,1万)、“绍兴麻鸭育肥及深加工关键技术集成与示范”(2015GA701045,1万)

6、第一主持,浙江省科技厅攻关项目“浙东地区传统特色鹅肉制品品质改善与保鲜关键技术研究”(2012C22058,15万元)

7、第一主持,浙江省学科带头人专项(2012A610147,5万)

8、第一主持,浙江省教育厅科研项目(Y201121121,1.5万)

9、第一主持,宁波市农业攻关项目(2011C10021,10万)

10、第一主持,宁波市自然科学基金(2012A610147,4万)

11、第一主持,宁波市富民项目(2016C10061,20万)

12、第一主持,宁波市自然科学基金(2017A610286)

1.曹锦轩,潘道东,曾小群,一种鹅肉培根及其制备方法,发明专利授权时间2013.7,中国,201110405596.X

2.曹锦轩,潘道东,曾小群,郑晓,一种利用淘汰老鹅制备鹅肉香肠的方法,发明专利授权时间2013.12,中国,201110405584.7

3.曹锦轩,潘道东,曾小群,王琳君,一种低脂复合型鱼肉鹅肠的生产方法,发明专利授权时间2013.9,中国,201110405590.2

4.曹锦轩,潘道东,一种功能性重组休闲肉脯及其制备方法,发明专利授权时间2014.12,中国,201210403523.2

5. 曹锦轩,潘道东,欧昌荣, 一种复合营养保健型羔羊肴肉及其制作方法,发明专利授权时间2015.05,中国,201311401565.5

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