曹昌伟｜西南林业大学｜学者主页

2026

维西糯山药蛋白粉的制备及其结构与功能特性研究

王永生，石志娇，张梦雪瑶，曹昌伟，阚欢，刘忠杰，赵贵娟，李芳，刘云

《食品与发酵工业》

2026

低温等离子体对采后鲜切山药贮藏品质的影响

陈琳，杨柳，阿提坎木·买图孙，刘云，赵桂娟，曹昌伟

《保鲜与加工》

2026

“食品质量与安全控制专题”研究生优质课程建设

刘云，曹昌伟，石志娇，阚欢

《教育教学论坛》

2026

核桃香蕉能量棒配方与工艺优化研究

杨芳，张子豪，李宜静，刘云，曹昌伟，李芳，阚欢

《云南农业科技》

2026

Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS

Boxiao Wu, Churan Li, Qing Hu, Bin Lu, Changwei Cao, Fang Li, Huan Kan, Yun Liu

Food Chemistry X

DOI

2026

Comprehensive evaluation of thermal processing on the edible quality, flavor and starch properties of Chinese yam

Lin Chen, Jingling Bi, Honglin Li, Liu Yang, Min Zhang, Zelin Li, Huan Kan, Yun Liu, Guijuan Zhao, Changwei Cao

Food Chemistry X

DOI

2026

Metabolomic monitoring of Rosa sterilis during in vitro digestion and correlation with antioxidant and anti-inflammatory properties

Hao Zheng, Xu Qiu, Qishanshan Liu, Zhijiao Shi, Changwei Cao, Huan Kan, Xulu Luo, Yonghe Li, Yun Liu

Industrial Crops and Products

DOI

2026

New Insights into the Anti-Aging Mechanism of Collagen Peptides—Emphasis on Lysosomes and Mitochondria Function

Wei Huang, Jinshan Ran, Yanli Du, Changwei Cao

Molecules

DOI

2026

Bamboo shoot insoluble dietary fiber remodels myofibrillar protein gels to improve water retention and digestive peptide release

Hailang Wang, Jiahua He, Boxiao Wu, Zuwei Zhang, Fang Li, Huan Kan, Yun Liu, Shuguang Wang, Changwei Cao

Current Research in Food Science

DOI

2026

Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective

Lijun Pan, Dexin Wang, Fang Li, Yun Liu, Huan Kan, Jiahua He, Changwei Cao

Current Research in Food Science

DOI

2026

Green Extraction of Polysaccharides from Gleditsia japonica Var. delavayi Seeds: Optimization and Physicochemical Properties

Xiangzhong Mao, Chengyan Pi, Xiaowei Peng, Boxiao Wu, Changwei Cao, Huan Kan, Yun Liu, Fang Li

Foods

DOI

2025

响应面法优化维西糯山药芡实松糕制作工艺研究

周涛，石志娇，曹昌伟，刘云，胡明勇

《保鲜与加工》

2025

不同脱氧剂对泡核桃仁贮藏品质的影响

李萍，张宇佳，曹昌伟，阚欢，刘云

《保鲜与加工》

2025

不同紫外处理对鲜核桃品质的影响

张宇佳，李萍，曹昌伟，阚欢，刘云，武波晓

《北方园艺》

2025

Revealing the variation in activities and material basis of Camellia fascicularis polyphenols during in vitro simulated digestion using widely targeted metabolomics

Hao Zheng, Dexin Wang, Xiaoyan Wen, Siyuan Liu, Changwei Cao, Junrong Tang, Zhijiao Shi, Yun Liu

LWT

DOI

2025

The transport of polyphenols from Camellia fascicularis in Caco-2 cells based on UPLC-ESI-MS/MS

Shengjiang Duan, Hao Zheng, Junrong Tang, Huan Kan, Changwei Cao, Zhijiao Shi, Yun Liu

Food Chemistry X

DOI

2025

Multi-dimensional analysis of quality differences among four cultivars of bamboo shoots

Min Zhang, Lin Chen, Anhua Deng, Yang Liu, Hongling Li, Shuguang Wang, Fang Li, Huan Kan, Yun Liu, Changwei Cao

Food Chemistry X

DOI

2025

Flavor characteristics and metabolomics of sweet rice wine fermented with different non-Saccharomyces yeasts

Yuhang Deng, Hao Zheng, Maosen Zhao, Changwei Cao, Han Kan, Boxiao Wu, Yun Liu

Food Research International

DOI

2025

Effects of varying drying techniques on characteristics, qualities and volatile constituents of Docynia delavayi (Franch.) Schneid

Wenxi Xia, Chengyan Pi, Anna Wang, Huan Kan, Changwei Cao, Dawei Wang, Boxiao Wu, Yun Liu

Journal of Agriculture and Food Research

DOI

2025

Comparative analyses of active and flavor components and anti-inflammatory capacities of olive oil varieties

Boxiao Wu, Qing Hu, Jiabo Hao, Churan Li, Changwei Cao, Bin Lu, Dong Pei, Huan Kan, Yun Liu, Fang Li

Current Research in Food Science

DOI

2024

Effects of ultra-high pressure processing on microstructure, water distribution and lipidomics variances of Arabica coffee beans

Zelin Li, Ziqi Gao, Zhirui Niu, Jing Yan, Yifan Hu, Changwei Cao, Ye Jiamei, Tangjiao Liu, Xiuwei Liu, Hao Liang Tian

LWT

DOI

2024

Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: Systematic analysis

Hailang Wang, Zuwei Zhang, Boxiao Wu, Yuhang Deng, Yaxi Luo, Yun Liu, Huan Kan, Changwei Cao

Food Hydrocolloids

DOI

2024

Comparative analysis of drying characteristics, physicochemical properties and volatile flavor components of Dendrocalamus brandisii shoots under four drying techniques

Hailang Wang, Boxiao Wu, Min Zhang, Lin Chen, Yun Liu, Zelin Li, Zhengtian Li, Huan Kan, Changwei Cao

LWT

DOI

2024

Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup

Hailang Wang, Boxiao Wu, Jinyan Zhang, Yun Liu, Min Zhang, Lin Chen, Weiwei Zhao, Huan Kan, Changwei Cao

Food Chemistry X

DOI

2024

Integrated Transcriptomic and Proteomic Analysis of Nutritional Quality-Related Molecular Mechanisms in “Longjia”, “Yangpao”, and “Niangqing” Walnuts (Juglans sigillata)

Hailang Wang, Yue Su, Xiang Hu, Boxiao Wu, Yun Liu, Huan Kan, Changwei Cao

International Journal of Molecular Sciences

DOI

2023

乌金猪与三元猪腌制的火腿品质比较

杨仁军，黄梦芸，曹昌伟，徐志强

《中国调味品》

2023

Effects of Extraction Methods on the Characteristics, Physicochemical Properties and Sensory Quality of Collagen from Spent-Hens Bones

Changwei Cao, Hai-Lang Wang, Jin-Yan Zhang, Huan Kan, Yun Liu, Lei Guo, Hui-Quan Tong, Ying-Long Wu, Changrong Ge

Foods

DOI

2022

淘汰蛋鸡鸡骨胶原蛋白特征及胶原肽抗小鼠皮肤老化机制的研究

曹昌伟

《四川农业大学》

2022

超声联合滚揉腌制对鸡胸肉品质的影响研究

佟荟全，杨丽芳，肖志超，曹昌伟

《核农学报》

2022

Oral Intake of Chicken Bone Collagen Peptides Anti-Skin Aging in Mice by Regulating Collagen Degradation and Synthesis, Inhibiting Inflammation and Activating Lysosomes

Changwei Cao, Zhi-Chao Xiao, Hui-Quan Tong, Yun-Tao Liu, Yinglong Wu, C. Ge

Nutrients

DOI

2022

Author response for "Ultrasonic‐assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality"

Hui-Quan Tong, Changwei Cao, Yanli Du, Yong Liu, Wei Huang

DOI

2021

Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems—a comprehensive review

Changwei Cao, Zhi-Chao Xiao, C. Ge, Ying-Long Wu

Critical reviews in food science and nutrition

DOI

2021

Decision letter for "Ultrasonic‐assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality"

Hui-Quan Tong, Changwei Cao, Yanli Du, Yong Liu, Wei Huang

International Journal of Food Science & Technology

DOI

2021

Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

Changwei Cao, Zhi-Chao Xiao, Hui-Quan Tong, Xiongsong Tao, Dahai Gu, Ying-Long Wu, Zhiqiang Xu, Chang-Rong Ge

DOI

2020

超声辅助酶解嫩化淘汰蛋鸡鸡胸肉的工艺优化

陶雄松，曹昌伟，谷大海，普岳红，徐志强

《贵州农业科学》

2020

Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review

Changwei Cao, Zhi-Chao Xiao, C. Ge, Ying-Long Wu

Food reviews international (Print)

DOI

2020

Diet and Skin Aging—From the Perspective of Food Nutrition

Changwei Cao, Zhi-Chao Xiao, Ying-Long Wu, C. Ge

Nutrients

DOI

2014

云南某高校食品安全现状调查研究

黄慧福，曹昌伟

《曲靖师范学院学报》

精选作品

期刊论文

维西糯山药蛋白粉的制备及其结构与功能特性研究

低温等离子体对采后鲜切山药贮藏品质的影响

“食品质量与安全控制专题”研究生优质课程建设

核桃香蕉能量棒配方与工艺优化研究

Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS

Comprehensive evaluation of thermal processing on the edible quality, flavor and starch properties of Chinese yam

Metabolomic monitoring of Rosa sterilis during in vitro digestion and correlation with antioxidant and anti-inflammatory properties

New Insights into the Anti-Aging Mechanism of Collagen Peptides—Emphasis on Lysosomes and Mitochondria Function

Bamboo shoot insoluble dietary fiber remodels myofibrillar protein gels to improve water retention and digestive peptide release

Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective

Green Extraction of Polysaccharides from Gleditsia japonica Var. delavayi Seeds: Optimization and Physicochemical Properties

响应面法优化维西糯山药芡实松糕制作工艺研究

不同脱氧剂对泡核桃仁贮藏品质的影响

不同紫外处理对鲜核桃品质的影响

Revealing the variation in activities and material basis of Camellia fascicularis polyphenols during in vitro simulated digestion using widely targeted metabolomics

The transport of polyphenols from Camellia fascicularis in Caco-2 cells based on UPLC-ESI-MS/MS

Multi-dimensional analysis of quality differences among four cultivars of bamboo shoots

Flavor characteristics and metabolomics of sweet rice wine fermented with different non-Saccharomyces yeasts

Effects of varying drying techniques on characteristics, qualities and volatile constituents of Docynia delavayi (Franch.) Schneid

Comparative analyses of active and flavor components and anti-inflammatory capacities of olive oil varieties

Effects of ultra-high pressure processing on microstructure, water distribution and lipidomics variances of Arabica coffee beans

Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: Systematic analysis

Comparative analysis of drying characteristics, physicochemical properties and volatile flavor components of Dendrocalamus brandisii shoots under four drying techniques

Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup

Integrated Transcriptomic and Proteomic Analysis of Nutritional Quality-Related Molecular Mechanisms in “Longjia”, “Yangpao”, and “Niangqing” Walnuts (Juglans sigillata)

乌金猪与三元猪腌制的火腿品质比较

Effects of Extraction Methods on the Characteristics, Physicochemical Properties and Sensory Quality of Collagen from Spent-Hens Bones

淘汰蛋鸡鸡骨胶原蛋白特征及胶原肽抗小鼠皮肤老化机制的研究

超声联合滚揉腌制对鸡胸肉品质的影响研究

Oral Intake of Chicken Bone Collagen Peptides Anti-Skin Aging in Mice by Regulating Collagen Degradation and Synthesis, Inhibiting Inflammation and Activating Lysosomes

Author response for "Ultrasonic‐assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality"

Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems—a comprehensive review

Decision letter for "Ultrasonic‐assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality"

Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

超声辅助酶解嫩化淘汰蛋鸡鸡胸肉的工艺优化

Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review

Diet and Skin Aging—From the Perspective of Food Nutrition

云南某高校食品安全现状调查研究

研究方向