姓名：王坤

职称：讲师

研究领域：食品与生物材料的研发与应用

主讲课程：食品科学与工程专业外语、食品微生物学

个人简介：女，1990年生，工学博士，硕士生导师。2017年获得国家公派资格就读于索邦大学（原巴黎第六大学），2021年9月获得索邦大学材料物理与化学专业博士学位。2021年12月以高层次人才引进到昆明理工大学食品科学与工程学院工作。近年来，在Biomacromolecules、Food Chemistry、International Journal of Biological Macromolecules、Journal of The Science of Food and Agriculture、Food Hydrocolloids、Food Process Engineering、International Journal of Food Properties等国际高水平刊物上发表高水平论文12篇。

代表性成果：

[1] Kun Wang, Gervaise Mosser, Bernard Haye, Niki Baccile, Patrick Le Griel, Petra Pernot, Cathala, Bernard, Lea Trichet, Thibaud Coradin*, Cellulose NanoCrystals-Fibrin Nanocomposite Hydrogels Promoting Myotube Formation. Biomacromolecules, 2021, 22, 6, 2740–2753.

[2] Kun Wang, Lea Trichet, Clement Rieu, Cecile Peccate, Gaelle Pembouong, Laurent Bouteiller, Thibaud Coradin*, Interactions of Organosilanes with Fibrinogen and their Influence on Muscle Cells Proliferation in 3D Fibrin Hydrogels. Biomacromolecules, 2019, 20, 10, 3684-3695.

[3] Kun Wang, K. Albert, G. Mosser, B. Haye, A. Percot, C. Paris, C. Peccate, L. Trichet, and T. Coradin*, Self-assembly/condensation interplay in nano-to-microfibrillar silicified fibrin hydrogels. International Journal of Biological Macromolecules, 2020, 164，1422-1431.

[4] Thibaud Coradin*, Kun Wang, Thalie Law and Lea Trichet. Type I Collagen-Fibrin Mixed Hydrogels: Preparation, Properties and Biomedical Applications, Gels, 2020. 6(4): p. 36.

[5] Kun Wang, Wenhang Wang*, Ran Ye*, Anjun Liu, Jingdong Xiao, Yaowei Liu, Yana Zhao. Mechanical properties and solubility in water of corn starch-collagen composite films: Effect of starch type and concentrations. Food Chemistry, 2017, 216, 209-216 (ESI 高被引论文).

[6] Wenhang Wang*, Kun Wang, Jingdong Xiao, Yaowei Liu, Yana Zhao, Anjun Liu*. Performance of High Amylose Starch-Composited Gelatin Films Influenced by Gelatinization and Concentration. International Journal of Biological Macromolecules, 2017, 94, PartA, 258-265.

[7] Kun Wang, Wenhang Wang*, Xiaomeng Wu, Jingdong Xiao, Yaowei Liu,Yana Zhao, Anjun Liu*. Mechanical and barrier properties of maize starch–gelatin composite films: effects of amylose content. Journal of The Science of Food and Agriculture, 2017, 97, 11, 3613-3622.

[8] Kun Wang, Wenhang Wang*, Xiaomeng Wu, Jingdong Xiao, Yaowei Liu, Anjun Liu*. Effect of photochemical UV/riboflavin-mediated crosslinks on different properties of fish gelatin films. Food Process Engineering, 2017, 40:e12536.

招生专业：食品科学、生物与医药-食品工程

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