曹艳芸，女，山西大同人，博士。2018年1月毕业于江南大学食品科学与工程专业，2014年至2016年在美国University of Kentucky学习两年。2018年4月起任职于浙江工商大学食品与生物工程学院。

1. 蛋白质结构与功能关系；

2. 食物运载体系构建、微结构表征与消化特性。

《食品营养与消化生理学》、《食品营养seminar》

1. Yanyun Cao, Youling Xiong, Yungang Cao, Alma D. True. Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH. Food Hydrocolloids, 2018, 82, 379-387.

2. Yanyun Cao, Youling 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. Journal of Agricultural and Food Chemistry, 2017, 65, 8443–8450.

3. Yanyun Cao, Youling Xiong. Interaction of whey proteins with phenolic derivatives under neutral and acidic pH conditions. Journal of Food Science, 2017, 82, 409–419.

4. Yanyun Cao, Eric M. Xiong, Alma D. True, Youling Xiong. The pH-dependent protection of α-galactosidase activity by proteins against degradative enzymes during soymilk in vitro digestion. LWT-Food Science and Technology, 2016, 69, 244–250.

5. Yanyun Cao, Luping Zhao, Xiangzhen Kong, Yufei Hua, Yeming Chen. The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them. Food Chemistry, 2015, 177, 288–294.