胡晓沛，女，汉族，1989年10月生，博士，讲师，原籍河南省濮阳市，中共党员。2019年7月来校任教，主要研究方向为粮油改性及其结构性质分析。

主持校公开招聘博士毕业生科研启动基金项目1项。在《Food Chemistry》上发表论文5篇，其中SCI二区论文5篇，总影响因子23.187。

附：代表性科研论文：

1. Hu X P, Yin F W, Zhou D Y, Xie H K, Zhu B W, Ma X C, Tian X G, Wang C, Shahidi F. Stability of resveratrol esters with caprylic acid during simulated in vitro gastrointestinal digestion [J]. Food Chemistry, 2019, 276: 675-679.

2. Hu X P, An Q D, Zhou D Y, Lu T, Yin F W, Song L, Zhao Q, Zhang J H, Zhu B W, Shahidi F. Lipid profiles in different parts of two species of scallops (Chlamys farreri and Patinopecten yessoensis) [J]. Food Chemistry, 2018, 243: 319-327.

3. Hu X P, Zhang B, Jin Z Y, Xu X M, Chen H Q. Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch [J]. Food Chemistry, 2017, 232: 560-565.

4. Hu X P, Huang T T, Mei J Q, Jin Z Y, Xu X M, Chen H Q. Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch [J]. Food Chemistry, 2015, 174: 31-36.

5. Hu X P, Xie Y Y, Jin Z Y, Xu X M, Chen H Q. Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch [J]. Food Chemistry, 2014, 157: 373-379.