姓名：孔彩琳
职称：讲师（校聘教授），硕导
学科方向：食品科学与工程
研究领域及方向：多糖及风味化学研究，重点关注食品中特征风味物质的形成机制及多糖等活性物质对风味物质的稳定性调控。
邮箱：kongcailin@jxau.edu.cn
教育经历：
2020.09-2024.12，西北农林科技大学 /葡萄与葡萄酒/博士
2023.09-2024.09，帕多瓦大学（意大利）/葡萄与葡萄酒学/联合培养博士
2017.09-2019.06，西北农林科技大学/食品工程/硕士
2013.09-2017.06，海南大学/食品科学与工程/学士
工作经历：
2024.12-至今，江西农业大学食品科学与工程学院，讲师（校聘教授）
承担课题：
(1) 江西省科技厅，职业早期青年科技人才培养项目，20252BEJ730051，2025-06至2030-06；在研，主持。
(2) 江西农业大学，博士科研启动费，9232311702，2025-03至2035-12；在研，主持。
教授课程：
本科生课程：食品试验设计与统计分析、食品工艺学等。
代表性论文：
以第一作者或通讯作者在《Food Hydrocolloids》、《Journal of Agricultural and Food Chemistry》、《Food Chemistry》等国内外食品科学领域期刊上发表SCI论文10篇，其中一区TOP论文6篇，近5年代表作如下：
1. Xinyi Li, Liya Niu, Jiaqian Shu, Yixuan Luo, Jin Tu, Cailin Kong*, Jianhui Xiao*. Ca(OH)2 induced modification of curdlan via helical disruption and ionic crosslinking enhances the freeze-thaw stability of whole black rice flour-based boba. Food Hydrocolloids, 2026, 172,111924.
2. Hui Wu, Liya Niu, Jiguang Chen, Haixia Xu, Cailin Kong * and Jianhui Xiao *. A comprehensive metabolomic analysis of volatile and non-volatile compounds in Folium Artemisia argyi Tea from different harvest times. Foods, 2025, 14, 843.
3. Cailin Kong, Qi Zhang, Yiqing Wang, Jie Huang, Aihua Li, Yongsheng Tao*. Decoding polysaccharides from two Pichia Yeasts and their molecular interaction with wine fruity esters. Journal of Agricultural and Food Chemistry，2024, 72, 22, 12707–12718.
4. Cailin Kong, Na Ma, Jian Yin, HongYu Zhao, Yongsheng Tao*. Fine tuning of medium chain fatty acids levels increases fruity ester production during alcoholic fermentation. Food Chemistry, 2021, 346, 128897.
5. Qianwei Zhang, Cailin Kong #, Tao Yongsheng*. Fate of carotenoids in yeasts: synthesis and cleavage. Critical Reviews in Food Science and Nutrition, 2022, 1-15.
6. Cailin Kong, Aihua Li, Guojie Jina, Xiaolin Zhua, Yongsheng Tao *. Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate. Food Research International, 2019, 119, 177-186.
7. Cailin Kong, Aihua Li, Jun Su, Xingchen Wang, Chaoqi Chen, Yongsheng Tao *. Flavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae. Lwt-Food Science and Technology, 2019,109, 83-92.
8. Cailin Kong, Danye Zhu, Yu Zhao, Tianyi Zhao, Tao Yongsheng*. Spent yeast polysaccharides in mixed alcoholic fermentation between Pichia kluyveri, Pichia fermentans and Saccharomyces cerevisiae retarded wine fruity ester hydrolysis. Journal of Food Composition and Analysis, 2022, 105, 104200.
9. 孔彩琳，许引虎，黄杰，冯林，严忻怡，陶永胜。酿酒酵母多糖对葡萄酒果香酯类物质水解呈香的表观基质效应，《中国农业科学》，2023,56(6):1168-1176.
10. Cailin Kong, Yun Wu, Qi Zhang, Faisal Eudes Sam, Aihua Li, and Yongsheng*. Study on the molecular interactions between wine fruity esters and mannoproteins from Saccharomyces cerevisiae, Pichia fermentans and Pichia kluyveri. ACS Food Science &Technology, 2024, 4, 1365-1374.
专利：
陶永胜，孔彩琳。一株发酵毕赤酵母Z9Y-3及其果酒增香酿造工艺，专利号：ZL 2022 1 0024281.9
