胡晓沛，女，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精深加工。

为本科生讲授《粮油加工学》等课程。主持或参与教改项目2项，指导大学生创新创业校级项目5项，参编教材3部。主持辽宁省教育厅面上项目1项、校公开招聘博士毕业生科研启动基金项目1项。以第一作者/共同通讯发表SCI论文9篇。

附：代表性科研论文：

1.Li S, Zhao Q, Wang S, Bai Y, Guo K, Liu P, Hu X*, Li T*. A novel starch-based microparticle with polyelectrolyte complexes and its slow digestion mechanism [J]. Food Hydrocolloids, 2023, 135: 108205.

2.Li S, Wang S, Wang Y, Tian Y, Yu S, Hu X*, Li T*. Preparation, characterization and in vitro digestibility of potato starch‐fatty acids complexes [J]. International Journal of Food Science & Technology, 2023, 58(9): 4872-4880.

3.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.

4.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.

5.Liu Y, Hu X, Bai Y, Zhao Q, Yu S, Tian Y, Bian Y, Li J, Li S, Li T. Preparation and antioxidative stability of the potato protease inhibitors (PPIs) from potato starch waste-water [J]. LWT-Food Science and Technology, 2020, 134: 109963.

6.Wang S, Hu X, Wang Z, Bao Q, Zhou B, Li T, Li S. Preparation and characterization of highly lipophilic modified potato starch by ultrasound and freeze-thaw treatments [J]. Ultrasonics Sonochemistry, 2020, 64: 105054.