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

研究项目： 1. 蛋清蛋白皮克林乳液稳定剂的可控制备技术及作用机理研究.国家自然科学基金项目.(31671809) 2017-2020 2. 肽类产品高效制备技术集成研究与开发. 国家高技术研究发展计划（863计划）课题. (2013AA102207) 2013-2017 3. 加工功能化与方便营养蛋粉绿色加工技术研究与开发.“十三五”国家重点研发计划课题.（2018YFD0400303） 2018-2020

代表性文章 　　 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