曹艳芸，女，山西大同人，2018年1月毕业于江南大学，获食品科学与工程专业博士学位，期间于美国肯塔基大学公派留学2年。同年4月入职浙江工商大学食品与生物工程学院。主要研究方向为：食品蛋白质结构与功能；乳液界面设计与靶向递送；食品感官品质的胶体与物质结构基础。主持浙江省自然科学基金项目2项，参与国家自然科学基金项目多项。指导学生获全国大学生生命科学竞赛三等奖。

代表性论文：

CaoYanyun, Shixin Cai, Xianlian Li, …., Yong Cheng*, Shiyi Tian*. Development and validation of a biomimetic mastication simulator for dynamic texture evaluation for cooked rice[J]. Food Research International, 2026, 230: 118572.

Yanyun Cao, Qingling Wang, Youling L. Xiong*. Differential binding of gallic acid and epigallocatechin gallate to whey protein affects the interfacial adsorption and gastric digestion of O/W emulsion[J]. Food Chemistry, 2025, 464: 141672

Yanyun Cao*, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han*. Modulating in vitro digestion of whey protein cold-set emulsion gels via gel properties modification with gallic acid and EGCG[J]. Food Research International, 2024, 175: 113686.

Qingling Wang, Yu Ming, Ziwei Tang, Xi Sun, Yanyun Cao*, Mangang Wu*. Enhancement of foaming performance of hempseed protein by limited enzymatic hydrolysis: From the viewpoint of the structural and interfacial rheological attributes[J]. Food Chemistry, 2025, 465: 142182.

Yanyun Cao,Youling L.Xiong*,Yungang Cao, Alma D, True. Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH[J]. Food Hydrocolloids, 2018, 82: 379–387.

Yanyun Cao,Youling L. Xiong*. Binding of gallic acid and epigallocatechin gallate to heat-unfolded whey proteins at neutral pH alters radical scavenging activity of in vitro protein digests[J].Journal of Agricultural and Food Chemistry, 2017, 65: 8443–8450.

联系方式：

地址：浙江省杭州市浙江工商大学食品与生物工程学院313室

电子邮箱：yycao@mail.zjgsu.edu.cn