1.“十四五”国家重点研发计划项目子课题子任务：蛋品差异化加工与品质提升关键技术及装备创新，2023-2027，主持

2.国家自然科学基金青年项目：表儿茶素-甘露聚糖-卵白蛋白三元接枝物的构建机理及其界面行为研究，2020-2023，主持

3.我校基本科研计划项目，低聚甘露聚糖-蛋清蛋白接枝物的可控构建及其对核桃乳饮料品质的调控作用（JUSRP11911），2019-2020，主持

代表性论文

1．Luping Gu, Xing Yao, David Julian McClements, Li Liang, Wen Xiong, Junhua Li, Cuihua Chang, Yujie Su, Yanjun Yang. Fabrication, characterization, and application of catechin-dextran-egg white protein conjugates: Novel antioxidant emulsifiers. LWT, 2023, 173, 114268.

2．Luping Gu, Xing Yao, David Julian McClements, Li Liang, Wen Xiong, Junhua Li, Cuihua Chang, Yujie Su, Yanjun Yang. Lutein-loaded emulsions stabilized by egg white protein-dextran-catechin conjugates: Cytotoxicity, stability, and bioaccessibility. Food biophysics,2023, 18, 175–185.

3．Luping Gu, Yufang Liu, Wanqiu Zhang, Junhua Li, Cuihua Chang, Yujie Su, Yanjun Yang. Novel extraction technologies and potential applications of egg yolk proteins. Food Science and Biotechnology, 2023, 32, 121-133.

4．Luping Gu, Yan Yang, David Julian McClements, Shijian Dong, Yufang Liu, Junhua Li, Cuihua Chang, Yujie Su*, Yanjun Yang*. Preparation and characterization of folate-enriched eggs and egg yolk powders. Journal of Agriculture and Food Research, 2022, 8, 100309.

5．Mengwei Chen, Fan Zhang, Yujie Su, Cuihua Chang, Junhua Li,Luping Gu*, Yanjun Yang*. Immunomodulatory effects of egg white peptides on immunosuppressed mice and sequence identification of immunomodulatory peptides. Food Bioscience, 2022, 49, 101873.

6．Mengwei Chen, Fan Zhang, Yujie Su, Cuihua Chang, Junhua Li,Luping Gu*, Yanjun Yang*. Identification and Immunomodulatory Effect on Immunosuppressed Mice of Selenium-Enriched Peptides of Egg White. Journal of Agricultural and Food Chemistry,2022, 70(39), 12663-12671.

7．Xing Yao, David Julian McClements, Yujie Su, Junhua Li, Cuihua Chang, Jing Wang, Yanjun Yang*,Luping Gu*. Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction. Food biophysics, 2022, 17, 650-661.

8．Yujie Su, Jingle Gao, Cuihua Chang, Junhua Li, Lin Gong,Luping Gu*, Yanjun Yang*. Study on functional improvement of freeze-thaw egg yolk pellet by enzymatic hydrolysis. Journal of Food Science and Technology, 2022,59, 4362–4369.

9．Luping Gu, Han Jiao, David Julian McClements, Mengyao Ji, Junhua Li, Cuihua Chang, Shijian Dong, Yujie Su*, Yanjun Yang*. Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction. LWT, 2021, 150, 112075.

10．Luping Gu, David Julian McClements, Jiaying Li, Yujie Su, Yanjun Yang*, Junhua Li*. Formulation of alginate/carrageenan microgels to encapsulate, protect and release immunoglobulins: Egg Yolk IgY. Food Hydrocolloids, 2020, 112, 106349.

11．Yujie Su, Cheng Lu, Cuihua Chang, Junhua Li, Yujia Sun, Wanqiu Zhang, Lin Gong,Luping Gu*, Yanjun Yang*. Preparation and characterization of W1/O/W2 emulsions stabilized by glycated and heat-modified egg white proteins. Journal of the Science of Food and Agriculture, 2022.102(13), 5795-5807.

12．Yujie Su, Yuzhen Wang, David Julian McClements, Cheng Lu, Cuihua Chang, Junhua Li,Luping Gu*, Yanjun Yang*. Selective adsorption of egg white hydrolysates onto activated carbon: Establishment of physicochemical mechanisms for removing phenylalanine. Food Chemistry, 2021, 364, 130285.

13．Yujie Su, Zheng Chen, Junhua Li, Cuihua Chang,Luping Gu*, Yanjun Yang*. Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation. Food Chemistry, 2021, 338, 127913.

14．Yujie Su, Mengyao Ji, Junhua Li, Cuihua Chang, Shijian Dong, Yanjun Yang*,Luping Gu*. Subcritical fluid extraction treatment on egg yolk: Product characterization. Journal of Food Engineering, 2020, 274, 109805.

15．Luping Gu, Che Pan, Yujie Su, Ruojie Zhang, Hang Xiao, David Julian McClements*, Yanjun Yang*. In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of β-Carotene-Loaded Emulsions Stabilized by Catechin–Egg White Protein Conjugates. Journal of Agricultural and Food Chemistry 2018 66 (7), 1649-1657.

16．Luping Gu,Yujie Su, Zipei Zhang, Bingjing Zheng, Ruojie Zhang, David Julian McClements*, Yanjun Yang*. Modulation of Lipid Digestion Profiles Using Filled Egg White Protein Microgels. Journal of Agricultural and Food Chemistry 2017 65 (32), 6919-6928.

17．Luping Gu, Ning Peng, Cuihua Chang, David Julian McClements, Yujie Su*, Yanjun Yang*. Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins. Food biophysics 2017 12 (2), 198-210.

18．Luping Gu, Yujie Su, Mengqi Zhang, Cuihua Chang, Junhua Li, David Julian McClements*, Yanjun Yang*. Protection of beta-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates. Food research international 2017 96, 84-93.

1.第一届全国博士后创新创业大赛，优胜奖，排名第一，2021

2.全国大学生生命科学竞赛江苏省三等奖，指导老师排名第一，2021

1.顾璐萍，高净乐，杨严俊，苏宇杰，常翠华，李俊华.一种采用两步法亚临界萃取技术制备蛋黄卵磷脂的方法，ZL202110927926.5

2.顾璐萍，王旭婷，杨严俊，苏宇杰，常翠华，李俊华.一种制备卵黄免疫球蛋白的方法，专利授权号：ZL202010503193.8

食品化学