曹
川，博士，教授，全国粮食和物资储备技能大师，安徽省教学名师，安徽省教坛新秀，荣获安徽省教学成果一等奖1项（排名第一)，国家教材奖二等奖1项，全国职业院校技能大赛教学能力比赛二等奖1项，担任全国粮食职业教育教学指导委员会专业委员会委员。先后主持安徽省高校自然科学重大项目，安徽省质量工程项目，安徽省高校优秀拔尖人才培育资助项目等教科研项目10余项，发表SCI论文8篇，中文核心论文20余篇。主编国家“十四五”规划教材《粮油质量检验》，副主编“十三五”国家规划教材《食品营养与健康》，“十四五”国家规划教材《食品微生物检验技术》。授权发明和实用新型专利7项。
研究方向：
淀粉的理化特性及功能特性研究；淀粉及其改性产品在食品加工产品中的应用；淀粉-非淀粉多糖（亲水胶体）的相互作用研究，淀粉基食品消化特性的影响极其作用机理。食品乳液的制备、表征及其功能特性评价，复配稳定剂研发以及精油的释放和缓释性能研究。
论文
1.Chuan Cao, Pingping Huang, Jing Guo and Deming Li.Study on the structure and properties of inclusion complexes of large ring cyclodextrin and aromatic Compounds,RSC Advances,, 2025, 15, 34039
2.Chuan Cao, Peng Xie, Yibin Zhou and Jing Guo.Characterization, Thermal Stabilityand Antimicrobial Evaluation of the Inclusion Complex of Litsea cubeba Essential Oil in Large-Ring Cyclodextrins (CD9–CD22),Foods,2023,12,02035.sci
3.Chuan Cao,Comparative study on the structure and physicochemical of waxy rice starch by phosphorylation, lactylation and dual-modified ，Food Science and Technology，2022.sci
4.Chuan Cao,Changyue Deng，Jinwei Hu，Yibin Zhou*. Formation and molecular dynamics simulation of inclusion complex of large-ring cyclodextrin and 4-terpineol .Journal of food science 2022;1-13,sci
5.Chuan Cao, Dongmei Wei ,Li Xu, Jinwei Hu , Jun Qi, Yibin Zhou*. Characterization of tea tree essential oil and large‐ring cyclodextrins (CD9–CD22) inclusion complex and evaluation of its thermal stability and volatility. Journal of the Science of Food and Agriculture, 2021:101（7）：2877-2883；sci
6.Chuan Cao, Li Xu, Peng Xie Jinwei Hu , Jun qi, Yibin Zhou*. The characterization and evaluation of the synthesis of large-ring cyclodextrins (CD9–CD22) and α-tocopherol with enhanced thermal stability. RSC Advances, 2020, 10：6584-6591；sci
7.Chuan Cao, Mingyu Shen, Jinwei Hu, Jun Qi, Peng Xie & Yibin Zhou* .Comparative study on the structure-properties relationships of native and debranched rice starch, CyTA - Journal of Food, 2020, 18(1):84-93.sci；
8.曹川等大环糊精与 α － 生育酚包合物的结构表征，中国油脂，2023.6
9.曹川, 申明玉, 许莉,韦冬梅，周裔彬. 3种大米淀粉脱支前后结构及流变特性. 食品科学, 2019,40(21)：88-93. EI