2014/9–2018/6， 江南大学， 食品学院， 博士学位 2010/9–2013/6， 江南大学， 食品学院， 硕士学位 2006/9–2010/6， 江苏理工学院， 化学与环境工程学院， 学士学位

2018.6-至今 江南大学食品学院助理研究员

代表性学术成果（论文、专利等）： 1． Luping Gu, Che Pan, Yujie Su, Ruojie Zhang, Hang Xiao, David Julian McClements, and 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. 2． Luping Gu, Yujie Su, Zipei Zhang, Bingjing Zheng, Ruojie Zhang, David Julian McClements, and Yanjun Yang. Modulation of Lipid Digestion Profiles Using Filled Egg White Protein Microgels. Journal of Agricultural and Food Chemistry 2017 65 (32), 6919-6928. 3． 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. 4． 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. 5． Luping Gu, Miao Wang. Effects of protein interactions on properties and microstructure of zein–gliadin composite films. Journal of Food Engineering, 2013 119(2), 288-298. 6． 顾璐萍,王淼.小麦面筋蛋白的性质和转谷氨酰胺酶对其成膜性能的影响[J].食品工业科技,2012,33(17):114-117+122.