胡晓会，工学博士，讲师。
研究方向：
食品废弃物资源综合利用，有机固废资源化再利用
学习经历：
2010.09-2014.06年郑州轻工业学院，食品科学与工程，学士；
2014.09-2017.06年江南大学，食品工程，硕士；
2018.09-2022.12 江南大学，食品科学与工程，博士。
工作经历：
2017.09-2018.06 西安交通大学苏州研究院，科研助理
2022.12-至今，无锡学院，环境科学与工程学院，讲师
主持或参加科研项目：
纵向课题：
1、无锡学院引进人才科研启动专项经费资助，淀粉对面包气泡壁结构形成及稳定影响机制的研究，2023-2026，主持。
2、“十三五”重点研发，食品绿色节能制造关键技术及装备研发，2017-2020，参与
横向课题：
1、面制品加工品质提升关键技术研究，2023-2024，主持
2、淀粉基包埋剂综合利用关键技术研究，2023-2024，主持
期刊论文：
1.Xiaohui Hu, Li Cheng*, Zhengbiao Gu, Yan Hong, Zhaofeng Li, Caiming Li.Effects of ionic liquid/water mixture pretreatment on the composition, the structure and the enzymatic hydrolysis of corn stalk.Industrial Crops & Products, 2018, 122:142-147.
2.XiaohuiHu, LiCheng*, YanHong, ZhaofengLi, CaimingLi, ZhengbiaoGu. An extensive review: How starch and gluten impact dough machinability and resultant bread qualities.Critical Reviews in Food Science and Nutrition, 2021, 7 (23); 1-12.
3.Xiaohui Hu, Li Cheng*, Yan Hong, Zhaofeng Li, Caiming Li, Zhengbiao Gu. Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviors and gluten network of potato‐wheat flour‐based bread[J]. International Journal of Food Science & Technology. 2021, 8 (56), 4249-4158.
4.XiaohuiHu, LiCheng*, YanHong, ZhaofengLi, CaimingLi, ZhengbiaoGu. Impact of celluloses and pectins restrictions on gluten development and water distribution in potato-wheat flour dough.International Journal of Biological Macromolecules, 2022, 206, 534-542.
5.LiCheng#,XiaohuiHu#,YanHong, ZhaofengLi, CaimingLi, ZhengbiaoGu*. Reduction of inhibitory effects on cellulose degradation with pectinase treatment in potato residue.Industrial Crops & Products. 2023,192:116010.
6.Li Cheng, Xiaohui Hu, Zhengbiao Gu*, Yan Hong, Zhaofeng Li, Caiming Li. Characterization of physicochemical properties of cellulose from potato pulp and their effects on enzymatic hydrolysis by cellulase.International Journal of Biological Macromolecules, 131 (2019), 564–571.
授权专利：
程力,顾正彪,胡晓会,洪雁,李兆丰,李才明. 一种离子液体混合体系预处理木质纤维素提高其酶解效率的方法. ZL 201610397357.7.
邮箱：
huxiaohui@cwxu.edu.cn
