曹雪慧

曹雪慧，女，吉林松原人，博士，教授。食品科学与工程、生物与医药、食品与营养专业硕士生导师。现任食品科学与工程专业教研室主任，校优秀硕士学位论文指导教师，主讲《物理化学》、《食品工艺学》、《果蔬加工技术》等本硕课程。长期致力于农产品加工、果蔬的贮藏保鲜技术研究。特别是以小浆果类水果速冻、干燥加工技术研究为主。主持完成国家自然基金1项，参与国家自然基金3项，作为主要完成人参与国家十四五、十三五等项目研究。大学生创新创业项目优秀指导教师，指导本硕毕业论文近百篇，参与获得辽宁省本科教学成果一等奖，参编教材及专著等多部。近年，在《Food Chemistry》、《Comprehensive Reviews in Food Science and Food Safety》、《食品科学》、《中国食品学报》等国内外学术期刊发表学术论文50余篇。

[1] Kaiyan You, Xuehui Cao*, Qianyu Li, Ya Wang, Rui Nian, Danshi Zhu. Application of Magnetic Fields in Low-Temperatures Storage of Fruits and Vegetables[J]. Comprehensive Reviews in Food Science and Food Safety, 2025, 24(05): e70252.

[2] Wang Ya, Cao Xuehui*; Li Qianyu, Nian Rui, You Kaiyan, Su Jingkai, Xiong Xuefeng, Zhu Danshi. Effect of freezing-induced pectin degradation on the texture stability of strawberry[J]. Food Chemistry, 2025, 495, 1: 146406. 

[3] Ya Wang, Xuehui Cao*, Xuefeng Xiong, Jingkai Su, Qianyu Li. Effect of freezing rate on water state in strawberry[J]. Food Chemistry, 2025, 495, 15: 146407.

[4] Jingkai Su, Rui Nian, Xuehui Cao*, Xuefeng Xiong, Xiangling Xu, Dongyu Diao, Qiuchen Zhuo. Effect of magnetic field-assisted thawing on the flavor characteristics of blueberries[J]. Current Research in Food Science, 2025, 11: 101234.

[5] Xuefeng Xiong, Jingkai Su, Xiangling Xu, Xuehui Cao*. The influence of magnetic field-assisted osmotic dehydration on the dehydration efficiency and cell morphology of strawberries[J]. Food Chemistry, 2026, 510:148643.

[6] Xuefeng Xiong, Xuehui Cao*, Xiangling Xu, Qiuchen Zhuo. The effects of water migration on fresh food freezing processing[J]. Food Engineering Reviews, 2025,1-22.

[7] Xuefeng Xiong, Xuehui Cao*, Xiangling Xu, Jingkai Su. The influence of magnetic field-assisted osmotic dehydration pretreatment on the water retention and cell structure of frozen strawberries[J]. International Journal of Refrigeration, 2025, 181: 206-214. 

[8] Xinyue Zhang, Ya Wang, Rui Nian, Qianyu Li, Danshi Zhu, Xuehui Cao*. Effects of ultrasonic pretreatment on drying characteristics and water migration characteristics of freeze-dried strawberry[J]. Food Chemistry, 2024, 450: 139287.