访问学者，食品科学，美国麻省大学阿默斯特分校（UMass, Amherst） 博士，食品科学，江南大学 　　硕士，食品科学，江南大学 　　学士，食品科学与工程，江南大学

研究项目： 1. 新型磁性分子印迹复合颗粒可控制备方法的建立及其对活性蛋白的富集性能与识别机理研究. 国家自然科学基金青年基金. (31501428) 2016–2018 2. 功能性磁性纳米颗粒用于活性肽高效纯化技术的研究. 国家高技术研究发展计划（863计划）子课题. （2013AA102207-7）2013-2017 3. 新型加工功能化鸡蛋蛋白基原料创制. “十三五”国家重点研发计划子课题. (2018YFD0400303-4) 2018-2020

代表性文章 　　 1. 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 2. 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 3. 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 4. 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 5. 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;