研究方向：天然产物多糖提取工艺；葡萄酒，啤酒等发酵工艺

一，论文成果：

1） Cao H, Bai M, Lou Y, Yang X, Zhao C, Lu K, Zhang P. Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine. Fermentation（二区 IF=5.123）. 2023; 9(3):276.

2）曹桦强,刘琛仪,李赛芬,张彭湃.刚果红法定量检测酵母β-葡聚糖的方法研究[J].食品与发酵工业,2022,48(09):261-266.

3）Lou, Y.^#; Xu, T.^#; Cao, H.; Zhao, Q.; Zhang, P.*; Shu, P*. Natural antioxidants, tyrosinase and acetylcholinesterase inhibitors from Cercis glabra leaves. Molecules. 2022, 27(24), 8667.

4）刘琛仪,李涵,曹桦强,张彭湃.酵母来源甘露聚糖提取纯化新方法及体外活性的初步探究[J].食品科技,2022,47(07):167-174.