姓名：胡坤
性别：男
学历：博士研究生
职称：教授
工作单位：广东药科大学
教育情况：
1993.09~1997.06 华中农业大学食品科学与工程专业大学本科
1997.09~2000.06 华中农业大学农产品贮藏与加工工程专业硕士研究生
2000.09~2003.06 华南理工大学食品科学专业博士研究生
2013.08~2014.08 美国马萨诸塞大学Amherst分校食品科学系 访问学者
工作经历：
2003.07~2005.12 广东药学院公共卫生学院 讲师
2006.01~2010.12 广东药学院食品科学学院 副教授
2011.01~2015.12 广东药学院食品科学学院 副教授、副院长
2016.01~2018.07 广东药科大学食品科学学院 教授、副院长
2018.08~ 广东药科大学食品科学学院 教授、院长
主要研究方向：
食品生物大分子与胶体科学、食品功能因子输送体系
代表性著作：
1. Yan Zou, Yi Qian, Xiaoyun Rong, Kaixin Cao, David Julian McClements, Kun Hu. Encapsulation of quercetin in biopolymer-coated zein nanoparticles:
2. Formation, stability, antioxidant capacity, and bioaccessibility. Food Hydrocolloids, 2021, 120: 106980.
3. Xiao Liang, Kaixin Cao, Wan Li a, Xiaoqiang Li a, David Julian McClements, Kun Hu(通讯作者). Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion. Food Research International, 2021,145: 110425.
4. Ye Liu, Xiao Liang, Yan Zou, Yaqi Peng, David Julian McClements, Kun Hu(通讯作者). Resveratrol-loaded biopolymer core–shell nanoparticles: bioavailability and anti-inflammatory effects. Food & Function, 2020, 11(5): 4014-4025. (SCI, IF3.241, JCR 1区)
5. Xulin Huang, Ye Liu, Yan Zou, Xiao Liang, Yaqi Peng, David Julian McClements Kun Hu(通讯作者). Encapsulation of resveratrol in zein/pectin core-shell nanoparticles: Stability, bioaccessibility, and antioxidant capacity after simulated gastrointestinal digestion. Food Hydrocolloids, 2019, 93: 261-269(SCI, IF7.08, JCR 2区).
6. Kangfei Yao, Weijun Chen, Fenglin Song, David Julian McClements, Kun Hu(通讯作者). Tailoring zein nanoparticle functionality using biopolymer coatings: Impact on curcumin bioaccessibility and antioxidant capacity under simulated gastrointestinal conditions. Food Hydrocolloids, 2018, 79: 262-272(SCI, IF5.839, JCR 2区).
7. Xulin Huang, Yuqing Dai, Jiaxin Cai, Nanjing Zhong, Hang Xiao, David Julian McClements, Kun Hu（通讯作者）. Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities. Food Hydrocolloids, 2017, 64: 157-165(SCI, IF5.089, JCR 2区).
8. Xiaoxia Huang, Xulin Huang, Yushi Gong, Hang Xiao, David Julian McClements, Kun Hu（通讯作者）. Enhancement of curcumin water dispersibility and antioxidant activity using core–shell protein–polysaccharide nanoparticles. Food Research International, 2016, 87: 1-9(SCI, IF5.089, JCR 2区).
9. Kun Hu, David Julian McClements. Fabrication of biopolymer nanoparticles by antisolvent precipitation and electrostatic deposition: Zein-alginate core/shell nanoparticles. Food Hydrocolloids, 2015,44: 101-108(SCI, IF3.858, JCR 1区).
10. Kun Hu, Xiaoxia Huang, Yongqing Gao, Xulin Huang, Hang Xiao, David Julian McClements. Core–shell biopolymer nanoparticle delivery systems: Synthesis and characterization of curcumin fortified zein–pectin nanoparticles. Food Chemistry, 2015, 182: 275–281 (SCI, IF4.05, JCR2区).
11. Kun Hu, David Julian McClements. Fabrication of surfactant-stabilized zein nanoparticles: A pH modulated antisolvent precipitation method. Food Research International, 2014,64: 329-335. (SCI, IF2.818, JCR2区)
