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寧波大學海洋學院導師：曹錦軒

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寧波大學海洋學院導師：曹錦軒正文

[導師姓名]
曹錦軒

[所屬院校]
寧波大學

[基本信息]
導師姓名：曹錦軒
性別：男
人氣指數(shù)：10529
所屬院校：寧波大學
所屬院系：海洋學院
職稱：副研究員
導師類型：
招生專業(yè)：食品科學、水產養(yǎng)殖、食品工程、食品加工與安全
研究領域：農畜產品加工、水產資源化學（博士）

[通訊方式]
辦公電話：18758823803
電子郵件：caojinxuan@nbu.edu.cn

[個人簡述]
曹錦軒，男，1982年5月出生，副教授，博士生導師，國家自然科學基金、浙江省自然科學基金項目通訊評審專家，浙江省杰出青年科學基金、浙江省“151”人才，浙江省高校中青年學科帶頭人，浙東青年學者特聘，寧波市重點高層次人才，寧波市“拔尖人才”計劃入選者。2010年畢業(yè)于南京農業(yè)大學食品科技學院，獲得博士學位。2014年3月-2015年3月，國家公派，赫爾辛基大學肉類研究室訪問學者。中國畜產加工研究會會員，曾擔任國家肉品質量安全控制工程技術研究中心“肌肉生化與肉品品質研究組”組長。
近五年以第一或通訊作者在Biosensors and Bioelectronics(IF=7.8）、Food Chemistry、Frontiers in Microbiology、Food Research International、Meat Science、Animal、Journal of Animal Science、Poultry Science、農業(yè)工程學報等期刊發(fā)表SCI、EI論文31篇，授權國家發(fā)明專利25項，副主編科學出版社十二五教材《畜產食品工藝學》和《畜產食品工藝學實驗指導》，2013年獲浙江省科技進步二等獎、寧波市科技進步二等獎各1項，2017年榮獲國家教育部科技進步一等獎（排名第二）。
目前研究領域主要有：肉品質改善的生理生化機制、骨骼肌蛋白基功能材料制備與應用、低鹽即食干腌火腿研發(fā)、醬鹵肉制品、老鹵湯風味形成與吸附、傳統(tǒng)特色肉產品現(xiàn)代化改造與裝備提升、西式系列功能性糜類肉制品開發(fā)。
課題組提倡“華為”式狼性文化，以培養(yǎng)肉制品加工與質量控制領域國際頂尖人才為目標，對每一位研究生均管理嚴格，特設立“戰(zhàn)神基金”獎勵發(fā)表5篇SCI論文的同學，課題組畢業(yè)的青年學術精英，可以推薦至歐美國家以及國內上海交大、南京農業(yè)大學、中國農業(yè)大學、江南大學、四川大學等單位繼續(xù)深造，應用才俊保送至世界500強合資企業(yè)、國內上市、大型肉制品集團工作。2018年畢業(yè)生樓宵瑋和林俊杰同學，已分別收到加拿大薩省大學（獎學金3.4萬加元/年）和新西蘭奧克蘭大學（獎學金2.7萬新元/年）全額獎學金讀博邀請。

[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，F(xiàn)ood 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
現(xiàn)在為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、《中國農業(yè)科學》、《食品科學》、《現(xiàn)代食品科技》、《高壓物理學報》、《核農學報》等雜志特邀審稿人，累計評審SCI論文80篇以上。
1、第一主持，國家重點研發(fā)專項“中式傳統(tǒng)肉制品綠色制造關鍵技術與裝備研發(fā)及示范”（2016YFD0401500，專題，到賬201萬）
2、第一主持，國家自然科學基金“鵝肉ROS形成對宰后caspase介導細胞骨架蛋白降解的影響”（31101309，24萬）
3、第一主持，國家自然科學基金“鵝肉成熟過程中微絲的解聚及其調控研究”（31471681，90萬）
4、第一主持，浙江省杰出青年科學基金項目（LR18C200003，50萬）
5、第一主持，國家星火計劃“獺兔系列深加工產品開發(fā)及副產物綜合利用”（2013GA701040，1萬）、“紹興麻鴨育肥及深加工關鍵技術集成與示范”（2015GA701045，1萬）
6、第一主持，浙江省科技廳攻關項目“浙東地區(qū)傳統(tǒng)特色鵝肉制品品質改善與保鮮關鍵技術研究”（2012C22058，15萬元）
7、第一主持，浙江省學科帶頭人專項（2012A610147，5萬）
8、第一主持，浙江省教育廳科研項目（Y201121121，1.5萬）
9、第一主持，寧波市農業(yè)攻關項目（2011C10021，10萬）
10、第一主持，寧波市自然科學基金（2012A610147，4萬）
11、第一主持，寧波市富民項目（2016C10061，20萬）
12、第一主持，寧波市自然科學基金（2017A610286）
1.曹錦軒，潘道東，曾小群，一種鵝肉培根及其制備方法，發(fā)明專利授權時間2013.7，中國，201110405596.X
2.曹錦軒，潘道東，曾小群，鄭曉，一種利用淘汰老鵝制備鵝肉香腸的方法，發(fā)明專利授權時間2013.12，中國，201110405584.7
3.曹錦軒，潘道東，曾小群，王琳君，一種低脂復合型魚肉鵝腸的生產方法，發(fā)明專利授權時間2013.9，中國，201110405590.2
4.曹錦軒，潘道東，一種功能性重組休閑肉脯及其制備方法，發(fā)明專利授權時間2014.12，中國，201210403523.2
5. 曹錦軒，潘道東，歐昌榮, 一種復合營養(yǎng)保健型羔羊肴肉及其制作方法，發(fā)明專利授權時間2015.05，中國，201311401565.5

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