个人简历

高级访问学者，食品科学，美国普度大学
博士后，食品科学，日本京都大学
博士，食品科学，江南大学
硕士，食品科学，江南大学
学士，应用化学，华东理工大学

研究领域

功能性蛋白乳液体系研究及生物活性物质转运系统构建
活性蛋白/肽的生物制造及高效纯化技术研究
蛋品加工工程化技术研究及功能性禽蛋制品开发

近期论文

1. Xin Li, Junhua Li, Cuihua Chang, Chenying Wang, Mengqi Zhang, Yujie Su*, Yanjun Yang*. 2019. Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions. Food Hydrocolloids. 90: 118-125
2. Cuihua Chang, Thomas G. Meikle, Yujie Su, Xuting Wang, Chaitali Dekiwadia, Calum J, Drummond, Charlotte E. Conn*, Yanjun Yang*. 2019. Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin. Food Chemistry. 280: 65-72
3. Yujie Su, Luping Gu, Zipei Zhang, Cuihua Chang, Junhua Li, David Julian McClements*, Yanjun Yang*. 2019. Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment. Food Research International. 120: 305-311
4. Chenying Wang, Junhua Li, Xin Li, Cuihua Chang, Mengqi Zhang, Luping Gu, Yujie Su*, Yanjun Yang*. 2019. Emulsifying properties of glycation or glycation-heat modified egg white protein. Food Research International. 119: 227-235
5. Mengqi Zhang, Junhua Li, Cuihua Chang, Chenying Wang, Xin Li, Yujie Su*, Yanjun Yang*. 2019. Effect of egg yolk on the textural, rheology and structural properties of egg gels. Journal of Food Engineering. 246: 1-9
6. Luping Gu, Che Pan, Yujie Su, Ruojie Zhang, Hang Xiao, David Julian McClements*, Yanjun Yang*. 2018. In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of beta-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates. Journal of Agricultural and Food Chemistry. 66: 1649-1657
7. Junhua Li, Yufan Zhang, Qiao Fan, Changhao Teng, Weiying Xie, Yue Shi, Yujie Su*, Yanjun Yang*. 2018. Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins. Food Chemistry. 250: 1-6
8. Yujie Su, Bixia Qiu, Cuihua Chang, Xin Li, Mengqi Zhang, Bei Zhou, Yanjun Yang*. 2018. Separation of bovine hemoglobin using novel magnetic molecular imprinted nanoparticles. RSC Advances. 8: 6192-6199
9. Junhua Li, Mengqi Zhang, Cuihua Chang, Luping Gu, Ning Peng, Yujie Su*, Yanjun Yang*. 2018. Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH. Food Chemistry. 261: 36-41
10. Junhua Li, Chenying Wang, Mengqi Zhang, Yinghong Zhai, Bei Zhou, Yujie Su*, Yanjun Yang*. 2018. Effects of selected phosphate salts on gelling properties and water state of whole egg gel. Food Hydrocolloids. 77: 1-7;
11. Junhua Li, Xin Li, Chenying Wang, Mengqi Zhang, Yali Xu, Bei Zhou, Yujie Su*, Yanjun Yang*. 2018. Characteristics of gelling and water holding properties of hen egg white yolk gel with NaCl addition. Food Hydrocolloids. 77: 887-893
12. Junhua Li, Chenying Wang, Xin Li, Yujie Su, Yanjun Yang*, Xiaobing Yu*. 2018. Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk. Food Bioscience. 23: 115-120