主要承担 项目及成果 | 1.承担项目 先后主持国家级/省部级/企事业单位委托项目10余项。部分代表性科研项目如下： [1]. 陕西省普通高校“青年杰出人才”支持计划，主持 [2]. 国家自然科学基金面上基金项目，主持 [3]. 国家自然科学基金青年基金项目，主持 [4]. 陕西省创新能力支撑计划项目，主持 [5]. 陕西省教育厅科学研究计划服务地方专项，主持 2.论文/论著 以第一作者或通讯作者（含共同）发表学术论文56篇，其中SCI一区论文20篇、ESI高被引论文1篇、期刊封底论文1篇；参编十三五规划教材2部。部分代表性论文如下： [1]. Zhaorui Li, Yungang Cao*, Yibing Wang, Yingjie Li, Zhenbin Liu, Zhenbao Zhu, Huan Zhang, Junrong Huang, Youling Xiong. The effects of resonance acoustic mixing modulation on the structural and emulsifying properties of pea protein isolate. Food Chemistry, 2024, 444, 138541. [2]. Wenhui Ma, Wei Yuan, Xianqi Yao, Miao Chen, Wei Wang, Weizhong Jin, Junrong Huang*, Yungang Cao*. Role of sodium pyrophosphate and catechin in the enzymatic hydrolysis of oxidatively damaged myofibrillar protein gels in vitro: Mechanistic insights. Food Chemistry, 2024, 461, 140884. [3]. Wenhui Ma, Fang Yuan, Li Feng, Jiankang Wang, Yujiao Sun, Yungang Cao*, Junrong Huang*. ε-Polylysine enhanced the structural stability and gelling properties of myofibrillar protein under oxidative stress. International Journal of Biological Macromolecules, 2022, 220, 1114-1123. [4]. Miaomiao Liu, Yue Pan, Wei Guo, Mingxing Feng, Xin Fan, Li Feng, Yungang Cao*. Garlic essential oil in water nanoemulsion prepared by high-power ultrasound: properties, stability and its antibacterial mechanism against MRSA isolated from pork. Ultrasonics Sonochemistry, 2022, 90, 106201. [5]. Yungang Cao, Zhaorui Li, Xin Fan, Miaomiao Liu, Xinrui Han, Junrong Huang*, Youling Xiong*. Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions. Food & Function, 2022, 13, 1336–1347. [6]. Yungang Cao, Zhaorui Li, Baoling Li, Xin Fan, Miaomiao Liu, Jing Zhao*. Mitigation of oxidation-induced loss of myofibrillar protein gelling potential by pyrophosphate combined with L-lysine. LWT-Food Science and Technology, 2022, 157, 113068. [7]. Yungang Cao, Baoling Li, Xin Fan, Jiankang Wang, Zhenbao Zhu, Junrong Huang*, Youling L. Xiong*. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by L-lysine and transglutaminase. Food Chemistry, 2021, 358, 129860. [8]. Yungang Cao, Wenhui Ma, Junrong Huang, Youling Xiong*. Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein. Food Hydrocolloids, 2020, 104, 105722. [9]. Yungang Cao, Wenhui Ma, Jiankang Wang, Shuhua Zhang, Zhenyu Wang, Jing Zhao, Xin Fan, Dequan Zhang*. Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress. Food & Function, 2020,11,1996-2004. [10].Yungang Cao, Nasi Ai, Alma D. True, Youling Xiong*. Effects of (−)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein–soybean oil emulsions. Food Chemistry, 2018, 245, 439-445. 3.专利 先后在肉制品绿色加工与肉制品掺假检测等领域申请国家发明专利10余件，已授权专利8件： [1]. 曹云刚; 李保玲; 范鑫; 刘苗苗; 李颖. 一种基于赖氨酸-谷氨酰胺转氨酶的氧化损伤蛋白凝胶性能修复方法. 专利号: ZL202011059439.3. [2]. 曹云刚; 李保玲; 马文慧; 黄峻榕. 一种基于PP-TGase的氧化损伤蛋白凝胶性能修复方法. 专利号: ZL202011059439.3. [3]. 曹云刚; 闵红卫; 徐秦峰; 李敏康; 蔡露阳. 一种基于高分辨熔解曲线形状鉴别15种动物源性成分的单管检测试剂盒及检测方法. 专利号: ZL 202010563950.0. [4]. 曹云刚; 马文慧; 黄峻榕; 李宏梁; 范鑫; 刘苗苗; 冯莉. 一种肌原纤维蛋白氧化稳定性及凝胶性能的提升方法. 专利号: ZL2022101949827. 4.获奖 [1].陕西省普通高校“青年杰出人才”，中共陕西省委高教工委, 2017 [2].陕西高等学校科学技术一等奖，陕西省教育厅，2021 [3].咸阳市自然科学优秀学术论文一等奖，咸阳市政府，2018 [4].优秀硕士毕业论文（指导老师），陕西科技大学，2022 [5].“食光”相伴奖，陕西科技大学食品与生物工程学院，2018 热烈欢迎对预制菜/肉制品加工与保鲜、蛋白质结构与功能感兴趣的同学加入本课题组！ 自古真情留不住，唯有套路得人心。 三年师生情，一生永相随。 欢迎入坑（ ） |
